9 Thanksgiving Salads Your Guests Will Actually Eat

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Nutty wild rice pairs beautifully with peppery arugula and bursts of sweetness from dried cherries in this hearty, fall-inspired salad. Toasted almonds and crumbled feta add richness and crunch, making it feel substantial enough to share the spotlight with your main course. This is a great make-ahead option that holds up well on the table.

Ingredients (for 6–8 servings):

For the salad:

• 1 cup wild rice, cooked and cooled
• 4 cups baby arugula
• ½ cup dried cherries or cranberries
• ½ cup slivered almonds, toasted
• ? cup feta cheese, crumbled

For the dressing:

• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• ¼ cup olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine wild rice, arugula, cherries, almonds, and feta.
2. Whisk the dressing ingredients in a small bowl until emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Let sit for 5–10 min before serving to allow the flavors to meld.