9 Thanksgiving Salads Your Guests Will Actually Eat

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Crisp, clean, and incredibly refreshing, this salad brings together thinly sliced fennel and sweet apples with a lemony vinaigrette. A sprinkle of Parmesan and toasted hazelnuts gives it just enough richness to feel special. It’s a light and elegant choice for cutting through heavier dishes.

Ingredients (for 4 servings):

For the salad:

• 1 fennel bulb, thinly shaved
• 1 crisp apple, thinly sliced
• 3 cups baby arugula or spring mix
• ¼ cup shaved Parmesan
• ¼ cup toasted hazelnuts or walnuts

For the dressing:

• 1 tbsp lemon juice
• 1 tsp honey
• 3 tbsp olive oil
• Salt and freshly ground black pepper

Instructions:

1. Combine fennel, apple slices, and greens in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Drizzle dressing over salad and toss gently.
4. Top with shaved Parmesan and toasted nuts before serving.