9 Thanksgiving Salads Your Guests Will Actually Eat

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Sweet apples and tart dried cranberries pair beautifully with toasted walnuts and creamy goat cheese in this fall-forward salad. Tossed in a light maple Dijon vinaigrette, it delivers both crunch and richness without feeling too heavy. It’s a refreshing yet satisfying way to start the meal.

Ingredients (for 6–8 servings):

For the salad:

• 6 cups mixed greens (such as spinach and arugula)
• 2 apples, thinly sliced
• ½ cup dried cranberries
• ½ cup walnuts, toasted
• 4 oz goat cheese, crumbled

For the dressing:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• ¼ cup apple cider vinegar
• ? cup olive oil
• Salt and black pepper, to taste

Instructions:

1. In a large salad bowl, combine greens, apple slices, cranberries, and walnuts.
2. In a separate bowl, whisk together the dressing ingredients until smooth.
3. Pour dressing over salad and toss to coat.
4. Top with crumbled goat cheese and serve immediately.