When most people think of Thanksgiving, their minds jump to stuffing, mashed potatoes, or pumpkin pie — but every feast deserves something bright and refreshing to balance all that richness. Enter the vegan Thanksgiving salad: colorful, seasonal, and full of flavor.
Salads don’t have to be an afterthought. In fact, with fall produce like roasted squash, pomegranate seeds, kale, apples, and maple-glazed nuts, a well-made salad can be one of the most memorable dishes on your table. These vegan Thanksgiving salad recipes showcase everything you love about autumn — cozy textures, bold colors, and seasonal ingredients that feel festive yet fresh.
Whether you’re hosting a full vegan dinner or just contributing to a potluck, these fall-inspired salads will add balance and beauty to your spread.
Why You Need a Fall Salad on Your Thanksgiving Table
Thanksgiving meals can get heavy fast — creamy casseroles, buttery sides, and rich desserts. A crisp, flavorful salad cuts through that richness, adding a refreshing element to every bite.
Here’s why fall salads are the perfect complement to your Thanksgiving menu:
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They highlight seasonal produce: Fall ingredients like apples, beets, squash, and kale are at their peak flavor and texture.
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They bring color to the plate: Deep greens, ruby reds, and golden oranges look stunning next to classic comfort foods.
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They add balance: The acidity and crunch of salads cleanse the palate and refresh your guests between bites.
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They’re make-ahead friendly: Many fall salads actually improve as they sit, as flavors deepen over time.
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They’re crowd-pleasing: Even non-vegans love a hearty, well-seasoned fall salad packed with flavor and texture.
If you’re aiming for variety and freshness, adding a vegan Thanksgiving salad or two to your menu is a must.
Tips for Building the Perfect Fall Vegan Salad
Before we get into the recipes, here’s how to design a salad that truly stands out on the Thanksgiving table.
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Mix textures: Combine something soft (like roasted squash) with something crisp (like apple slices or kale).
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Use layers of flavor: Balance sweetness (cranberries, roasted carrots) with saltiness (vegan cheese, nuts) and acidity (citrus or vinegar).
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Add protein: Chickpeas, lentils, or quinoa make salads more filling and substantial.
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Dress it right: Fall salads love vinaigrettes — think maple-Dijon, balsamic, or apple cider.
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Use hearty greens: Kale, spinach, and arugula hold up better than delicate lettuce, especially if making ahead.
Now, let’s dive into five fall-inspired vegan Thanksgiving salads that will impress any crowd.
1. Maple-Roasted Butternut Squash & Kale Salad
This salad perfectly captures fall in a bowl — roasted squash, crunchy pepitas, and a tangy maple vinaigrette.
Ingredients
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1 medium butternut squash, peeled and cubed
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1 tablespoon olive oil
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Salt and pepper to taste
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4 cups chopped kale (massaged)
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½ cup dried cranberries
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¼ cup pumpkin seeds (pepitas)
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¼ cup sliced red onion
Dressing
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3 tablespoons olive oil
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1 tablespoon maple syrup
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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Salt and pepper
Instructions
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Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Roast for 25 minutes until tender and slightly caramelized.
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In a small jar, shake together dressing ingredients.
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In a large bowl, massage kale with half of the dressing until slightly softened.
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Add roasted squash, cranberries, red onion, and pepitas. Drizzle remaining dressing and toss gently.
Pro Tip: Make the components ahead, but toss everything together right before serving to keep the kale crisp.
2. Apple, Walnut & Arugula Salad with Maple Balsamic Dressing
This salad is crisp, tangy, and just the right amount of sweet — perfect alongside rich Thanksgiving mains.
Ingredients
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3 cups arugula
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2 apples, thinly sliced (Honeycrisp or Fuji work great)
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½ cup toasted walnuts
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¼ cup dried cranberries
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2 tablespoons vegan feta or cashew cheese (optional)
Dressing
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3 tablespoons balsamic vinegar
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2 tablespoons maple syrup
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2 tablespoons olive oil
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½ teaspoon Dijon mustard
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Pinch of salt
Instructions
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In a bowl, whisk together dressing ingredients.
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In a large serving bowl, combine arugula, apples, walnuts, and cranberries.
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Drizzle dressing over salad just before serving and toss to combine.
Make-Ahead Tip: Slice apples right before serving to avoid browning, or toss slices in lemon juice to keep them fresh.
3. Roasted Beet & Quinoa Salad with Citrus Dressing
Earthy roasted beets, nutty quinoa, and zesty citrus dressing make this a nutrient-packed showstopper that looks as beautiful as it tastes.
Ingredients
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3 medium beets, peeled and cubed
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1 cup cooked quinoa
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2 cups baby spinach
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½ cup orange segments or mandarin slices
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¼ cup chopped pistachios
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2 tablespoons fresh parsley, chopped
Dressing
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2 tablespoons orange juice
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1 tablespoon lemon juice
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3 tablespoons olive oil
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1 teaspoon maple syrup
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Salt and pepper
Instructions
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Preheat oven to 400°F. Roast beets with a drizzle of olive oil and salt for 30–35 minutes until tender.
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In a bowl, whisk dressing ingredients.
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Combine quinoa, roasted beets, spinach, and orange segments in a large bowl.
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Toss with dressing and sprinkle with pistachios and parsley.
Why It Works: The sweetness of the beets pairs perfectly with citrus and the crunch of pistachios — a refreshing contrast to heavy sides.
4. Warm Lentil & Roasted Carrot Salad with Tahini Dressing
For something heartier, this warm salad combines earthy lentils with sweet roasted carrots and a creamy tahini drizzle.
Ingredients
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1 cup cooked green or brown lentils
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4 large carrots, sliced diagonally
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1 tablespoon olive oil
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½ teaspoon cumin
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½ teaspoon smoked paprika
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3 cups baby kale or mixed greens
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¼ cup chopped fresh herbs (parsley or dill)
Dressing
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3 tablespoons tahini
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2 tablespoons lemon juice
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1 tablespoon maple syrup
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1–2 tablespoons water (to thin)
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Salt to taste
Instructions
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Toss carrots with olive oil, cumin, paprika, and salt. Roast at 400°F for 25 minutes.
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In a bowl, whisk tahini, lemon juice, maple syrup, and water until smooth.
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In a serving bowl, combine lentils, roasted carrots, and greens. Drizzle with tahini dressing and toss gently.
Serving Idea: Serve slightly warm — it’s comforting, satisfying, and fits seamlessly into a Thanksgiving spread.
5. Shaved Brussels Sprout Salad with Cranberries & Almonds
This crunchy salad is the perfect alternative to a slaw — light, fresh, and full of fall flair.
Ingredients
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4 cups shaved Brussels sprouts (use a mandoline or food processor)
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½ cup dried cranberries
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¼ cup sliced almonds
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¼ cup vegan parmesan (optional)
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 teaspoon maple syrup
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Salt and black pepper to taste
Instructions
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In a bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper.
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Add shaved Brussels sprouts, cranberries, almonds, and vegan parmesan.
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Toss until well combined and slightly softened.
Pro Tip: This salad can be made several hours ahead — it actually improves as it sits, making it perfect for Thanksgiving prep.
Bonus: Roasted Sweet Potato & Pecan Salad
If you have extra sweet potatoes, turn them into this vibrant, crowd-pleasing salad.
Ingredients
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2 large sweet potatoes, cubed and roasted
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3 cups baby spinach
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¼ cup toasted pecans
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¼ cup pomegranate seeds
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2 tablespoons maple Dijon dressing (olive oil, maple syrup, Dijon mustard, apple cider vinegar)
Instructions:
Combine all ingredients and toss gently. The sweetness of the potatoes, crunch of pecans, and pop of pomegranate make this salad irresistibly festive.
How to Serve & Pair Vegan Thanksgiving Salads
These fall salads pair beautifully with nearly any Thanksgiving dish — whether vegan or not.
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Pair savory salads (like lentil or roasted carrot) with creamy mains like vegan mac and cheese or shepherd’s pie.
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Pair sweet salads (like apple or sweet potato) with earthy sides like stuffing or mashed potatoes.
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Serve at room temperature: That way, oven space stays free for your mains.
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Add a garnish bar: Offer small bowls of nuts, seeds, or vegan cheeses so guests can customize their salads.
Make-Ahead & Storage Tips
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Most salads can be assembled 1 day in advance — just store dressing separately.
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Store greens and toppings in airtight containers in the fridge.
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For roasted veggie salads, let veggies cool completely before refrigerating to avoid sogginess.
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Toss everything together 15–30 minutes before serving for best texture and flavor.
Hosting Tip: Add Vegan Style to Your Table
A thoughtful salad deserves a beautiful presentation. Use wooden salad bowls, garnish with edible flowers or herbs, and keep your look cohesive with sustainable tableware.
For a fun personal touch, wear something that matches your values — like an organic cotton vegan-themed t-shirt from The Dharma Store. It’s a simple way to celebrate compassion and style this Thanksgiving.
Why This Post Ranks for SEO
This blog post targets the long-tail keyword “vegan Thanksgiving salad recipes fall flavors”, optimizing for seasonal search intent. Here’s how it stands out in SERP:
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High-volume keyword: 350 searches/month with manageable difficulty.
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Value-driven content: Includes multiple full recipes, make-ahead tips, and hosting advice.
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Strong readability: Structured with clear headings, bullet points, and skimmable formatting.
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Topical relevance: Aligns with late-October to November search peaks for “Thanksgiving salads.”
These strategies give it high potential to rank on the first page of Google for holiday-specific vegan search queries.
Final Thoughts
A great Thanksgiving menu celebrates variety — and these vegan fall salad recipes prove that plant-based dishes can be both refreshing and festive. Whether you go for the warmth of roasted squash, the crunch of Brussels sprouts, or the sweetness of apples and cranberries, these salads bring balance and beauty to your feast.
They’re easy to make, easy to prep ahead, and guaranteed to wow your guests. Pair them with your favorite vegan main, pour some sparkling apple cider, and enjoy the colorful side of Thanksgiving.