We love a cheesy, creamy gratin as much as anyone else, but a splash of fall greens on your Thanksgiving buffet is still a welcome sight. Here are some of our favorite salads to add to your menu, featuring fresh lettuces and tangy vinaigrettes, with seasonal vegetables, crumbly cheeses and crunchy nuts to top them off.
|Field Salad with Pancetta and Walnuts
Here, a mix of bitter greens stands up to the big flavors of walnuts, Parmigiano-Reggiano cheese and crisp pancetta. Use whatever mix of greens you like.
|Roasted Squash and Gingerbread Panzanella
This recipe adapts a summer staple for fall, using toasted gingerbread in place of the usual bread croutons. Tender acorn squash, peppery arugula and pickled ramps lend a perfect contrast of flavors.
|Spinach, Pear and Pomegranate Salad
Pomegranate seeds and walnuts add extra antioxidant power to this seriously nutritious—and delicious—salad. Crumbled blue cheese lends tanginess; you only need a little to make a huge impact.
|Brussels Sprout Slaw
In this new take on slaw, shredded brussels sprouts and radicchio are tossed with an assertive dressing, then topped with caramelized pecans.
|Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry Vinaigrette
This vibrant salad will lend color and bright flavor to any Thanksgiving table. Dried cranberries give the vinaigrette their signature sweetness.
|Endive Salad with Persimmon and Pomegranate
With elegant endive leaves, shaved persimmons, crumbled cheese and herbs, this salad is worthy of a special occasion.
|Mesclun and Roasted Pears with Grainy Mustard Vinaigrette
Pears turn even sweeter when roasted, adding depth to this salad, while toasted pumpkin seeds give each bite a delightful crunch. A mustardy vinaigrette with apple juice and cider vinegar tops it off.
|Warm Squash Salad with Teleme and Pepitas
The extra step of both steaming and roasting the squash brings a caramelized taste to this autumnal salad. The oven-hot squash warms the spinach and melts the edges of the tart, semisoft Teleme, blending the flavors.
|Waldorf Salad with Blue Cheese
This salad is a modern riff on the classic, featuring endive, blue cheese, sweet-tart apples and chopped walnuts. A snip of fresh chives adds color.
|Warm Wild Mushroom Salad with Bacon Vinaigrette
Fry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch.