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A cozy, wintery house salad that fits right in with all your holiday favorites. It’s simple and so delicious—just a mix of fresh greens, sweet dried cranberries, spicy maple walnuts, and nutty Manchego cheese, all tossed in a quick maple vinaigrette. Easy to make, gorgeous on the table, and perfect with every single dish on your menu. This is one winter salad you’ll never get tired of.
I know salad might not seem like the must-have dish at a holiday dinner, but I make one every single year. With such a big family, I definitely have a few who would happily skip the greens, but most of us love something fresh to balance out all those cozy, indulgent sides.
And let’s be honest—Thanksgiving plates run on the heavier side. Over the years, I’ve learned to keep the dinner salad simple. I love a big, loaded salad with all the toppings (and plenty of dressing), but with so many flavors happening on Thanksgiving night, a classic, refreshing house salad is the way to go.
So this year, I’m sharing the easiest make-ahead—or throw-together-last-minute—holiday salad. It might be one of my simplest recipes yet, and we love it. I even left out the avocado. Simplicity is KEY here, and it’s absolutely delicious. I have a feeling this could become your go-to holiday salad year after year.
Here are the details
Ingredients
- shredded Brussels sprouts
- baby arugula
- dried cranberries
- candied walnuts
- Manchego cheese – or your favorite nutty cheese!
The Vinaigrette
- olive oil
- apple cider vinegar – or try persimmon vinegar, I get this bottle from Flamingo Estates
- maple
- thyme
- orange zest
- salt, pepper, chili flakes
Kitchen Tools
Honestly, just a cutting board, a small mixing bowl, and your ingredients! Plus, a great big salad bowl that you love!
Hosting Tip:
Find a bowl that complements the colors of your salad. You can set the salad on the table as part of the tablescape for effortless and affordable entertaining.
The Steps
Step 0: Make the Candied Walnuts (Optional)
I’m calling this Step 0 because the recipe uses candied walnuts that can be store-bought or homemade. If you’ve got a favorite brand, go for it! Otherwise, making your own is so easy and so good.
Just toss raw walnuts with maple syrup (I love using leftover bourbon maple from my Gooey Pecan Cookie Bars), a little brown sugar, rosemary, and cayenne. Bake for about 10 minutes, then sprinkle with flaky sea salt. That’s it!
Step 1: Toss the Greens
Add the shredded Brussels sprouts and arugula to a large salad bowl.
Step 2: Whisk the Maple Vinaigrette
In a small bowl, whisk together olive oil, vinegar, maple syrup, fresh thyme, orange zest, salt, pepper, and a pinch of chili flakes.
It’s simple, but truly so delicious. The fresh orange zest brings a bright, tangy layer that wakes the whole salad up. I love citrus in winter, and the maple keeps everything cozy and just a little sweet. If you want more of that bourbon-infused maple flavor, use it here—vanilla bean maple would also be incredible.
Step 3: Toss and Finish
Pour the vinaigrette over the greens and gently massage it in. Add the Manchego cheese, candied walnuts, and dried cranberries. Toss again, taste, and adjust salt and pepper if needed.
Serve and enjoy!
Make It Ahead
You can easily prep this salad before your holiday dinner.
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Toss the greens with the Manchego, walnuts, and cranberries. Store, lightly covered, in the fridge.
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Mix the vinaigrette ahead and keep in a jar.
Right before guests arrive, pour the vinaigrette over the salad and toss. Letting it sit for a few minutes helps the flavors soak into the greens—so good. I hope this easy Make Ahead Thanksgiving Salad makes your Thanksgiving dinner just a little easier—and a lot tastier.
Looking for other winter salad recipes? Here are a few ideas:Â
Winter Pomegranate Salad with Maple Candied Walnuts
Super Green Sun-Dried Tomato Herb Salad
Citrus Avocado Salad with Orange Tahini Vinaigrette
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Lastly, if you make this Make Ahead Thanksgiving Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Make Ahead Thanksgiving Salad
Ingredients
Salad
- 4 cups shredded Brussels sprouts
- 6 cups baby arugula
- 2 cups shredded Manchego cheese
- 1 cup candied walnuts
- 1 cup dried cranberries
Maple Cider Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider or Persimmon vinegar
- 1 - 2 tablespoons maple syrup
- 2 tablespoons fresh thyme leaves
- 2 teaspoons grated orange zest
- salt and black pepper
- chili flakes
Instructions
- 1. In a large salad bowl, combine the Brussels sprouts and arugula.2. To make the vinaigrette. Combine all ingredients in a bowl or jar and whisk to combine. Taste and adjust as needed. 3. Pour the vinaigrette over the salad greens, tossing to combine. Top the salad with Manchego, walnuts, and cranberries. Eat and enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made 4x this recipe for a ladies’ charity luncheon. Many members were asking who brought the salad! I made the salad as written, with the exception that I took salad dressing and let the brussel sprouts soften in it for about 2 hours before it was mixed and served. Her candied walnuts were so good, so make them if you can!! They added another dimension of flavor that was wonderful!
Hi Jessica,
I love that you made this for your charity luncheon, and even better that everyone was asking who brought the salad! What a compliment! Letting the Brussels sprouts soften in the dressing beforehand is such a great tip, especially when making a big batch. And I’m so glad you made the candied walnuts! They really do add that extra something special. Thank you for sharing your tips, and I’m so happy the salad was such a hit!
But would it be good with avocado?! 😂
Hey Krissy,
Totally, avocado would be a great addition! Just be sure to add that right before serving. I hope you love this salad!
Is there any vegetable I can use in place of brussel sprouts?
Hi Mala,
You could use another green that you enjoy like shredded romaine or spring mix. Let me know if you have any other questions, I hope you love this salad!
This salad had the very best flavor ever.
Wonderful and nutritious Salad.
The best I ever had.
Hey Helen,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Happy Holidays!
Do you think you could substitute mixed greens for the Brussels sprouts and arugula? Or just the arugula?
Hey Molly,
Totally! Any greens you enjoy will work nicely for you!
I hope you love this recipe!
Really liked this salad! I used my food processor to shred the brussel sprouts which saved time. I made it according to the recipe for our Thanksgiving meal and everyone loved it! The second time, I adjusted it to my personal preference, and used goat cheese instead of machengo, and plain salted sunflower seeds in place of the spiced nuts. Very yummy both ways!
Hey Amy,
Awesome! I’m so glad you have been enjoying this salad and appreciate you making it! Happy Holidays!
Absolutely loved this salad & have made it several times since! It’s even better the next day!
Hey Cortney,
Love to hear this! Thanks a lot for making this recipe and your comment!
Have a great Sunday!
Someone made it foe Thanksgiving and I absolutely love it. Thanks
Hey Helen,
So glad to hear this:) Thanks for taking the time to comment! Have a great Wednesday!
I made this salad for Thanksgiving, and it was a huge hit. I roasted the Brussels sprouts (you did that in another salad recipe and I loved it so much so I always do it) and everyone loved the texture and flavor. The dressing is so so good! Thank you for another great fall/winter salad. I’d love more recipes like this!
Hey Nicole,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was enjoyed!
Yummmmmmmy!!! I’ve never had a salad gone for Thanksgiving!!! I didn’t have apple cider vinegar so I used champagne vinegar. Paired it with your Smokey margaritas! I looked like pro and soooo easy! Your recipes are amazing.
Hey Joanne,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
This was a great and easy salad (except I couldn’t find shredded Brussels sprouts but not too much work)! Tweaked the dressing to include sage but otherwise stuck to recipe. Made hosting Thanksgiving a bit easier. Thanks for a simple and tasty recipe that also felt festive!
Love to hear this, Amy! I appreciate you trying this salad and sharing your feedback! Happy Holidays!
Delicious!!! I just made this for Thanksgiving dinner and it was a big hit!!! I especially loved it because I used arugula from my garden!!! ( my brussels sprouts weren’t ready yet)!!! Thank You so much for all of your yummy recipes!!! I love them all!!I
Hey Holly,
Thanks so much for making this recipe, I am so glad it was a winner! Happy Holidays!
Ooh that was good! Served it with pork chops and continued with the maple syrup, orange peel vibe. Yum!
Hey Robin,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!