Thanksgiving is often seen as a celebration of indulgent comfort foods—stuffing, casseroles, and creamy mashed potatoes—but every balanced feast deserves a splash of color and freshness. That’s where vegan Thanksgiving salad recipes come in. These autumn harvest-inspired dishes not only balance the richness of the meal but also showcase the best of the season’s produce—crisp apples, roasted squash, earthy greens, and bright citrus dressings.
Whether you’re hosting a fully plant-based gathering or simply adding a few vegan-friendly options to your spread, these salads bring vibrancy, texture, and nourishment to your table. Plus, they’re easy to prepare ahead and pair beautifully with classic holiday sides and mains.
And if you’re looking to wear your compassion proudly this holiday season, check out The Dharma Store. They offer stylish vegan-themed t-shirts made from organic cotton—perfect for anyone who believes kindness and sustainability should always be in season.
Let’s dive into some of the most delightful vegan Thanksgiving salad recipes for an autumn harvest celebration that everyone at the table will love.
Why Include a Salad on Your Thanksgiving Table
Salads are often overlooked at Thanksgiving, but they can actually elevate the entire meal. A thoughtfully crafted vegan salad adds brightness, crunch, and color to an otherwise heavy menu. It also offers a refreshing contrast to rich gravies, buttery sides, and hearty entrees.
Here’s why an autumn-inspired vegan salad deserves a spot on your table:
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Seasonal Nutrition: Fall produce like kale, beets, and squash are packed with antioxidants, fiber, and vitamins.
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Flavor Balance: Fresh greens and citrus dressings cut through rich dishes, refreshing the palate.
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Visual Appeal: Vibrant oranges, greens, and reds add stunning visual contrast to your Thanksgiving spread.
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Dietary Inclusivity: A vegan salad ensures that guests with dietary preferences or restrictions have a wholesome, satisfying option.
Now, let’s explore a lineup of delicious, harvest-ready salads that celebrate both flavor and compassion.
1. Roasted Butternut Squash and Kale Salad
This hearty salad embodies everything about autumn—warm, caramelized butternut squash, sturdy kale, and a tangy maple Dijon dressing.
Ingredients:
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Cubed butternut squash
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Olive oil, salt, pepper
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Curly kale, stems removed
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Dried cranberries
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Toasted pumpkin seeds
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Maple-Dijon vinaigrette (olive oil, apple cider vinegar, Dijon mustard, maple syrup)
How to Make:
Roast the squash at 400°F until tender and golden. Massage the kale with a drizzle of olive oil to soften its texture. Toss with roasted squash, cranberries, and pumpkin seeds. Drizzle with the vinaigrette and serve slightly warm or at room temperature.
This salad is hearty enough to stand on its own or serve as a perfect side to lentil loafs and vegan roasts.
2. Apple, Pecan, and Spinach Harvest Salad
Sweet, tart, and nutty, this salad feels like a walk through an autumn orchard.
Ingredients:
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Baby spinach or mixed greens
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Sliced honeycrisp apples
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Toasted pecans
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Dried cherries or cranberries
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Red onion, thinly sliced
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Maple balsamic dressing
How to Make:
Combine the greens, apples, and onions in a large bowl. Add the nuts and dried fruit for texture. Whisk together balsamic vinegar, maple syrup, olive oil, and salt for a light yet flavorful dressing. Toss just before serving to keep the greens crisp.
This salad balances sweet and savory perfectly—ideal for pairing with heartier Thanksgiving fare.
3. Warm Roasted Beet and Quinoa Salad
For a vibrant and earthy dish, this roasted beet and quinoa salad is a star. The deep magenta hues of roasted beets contrast beautifully with fluffy quinoa and peppery arugula.
Ingredients:
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Roasted red and golden beets
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Cooked quinoa
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Arugula or baby kale
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Toasted walnuts
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Orange segments
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Orange-ginger vinaigrette
How to Make:
Roast the beets until tender, then dice them into bite-sized cubes. Mix with quinoa and toss with the vinaigrette made from orange juice, grated ginger, olive oil, and apple cider vinegar. Top with walnuts and serve warm or chilled.
This salad looks stunning on the table and provides a beautiful pop of color amidst traditional Thanksgiving hues.
4. Shaved Brussels Sprout Salad with Pomegranate
Brussels sprouts often take the spotlight as a roasted side, but raw shaved sprouts make an incredible salad base.
Ingredients:
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Thinly sliced Brussels sprouts
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Pomegranate seeds
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Toasted almonds or hazelnuts
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Vegan Parmesan shreds
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Lemon-tahini dressing
How to Make:
Toss the shaved sprouts with lemon-tahini dressing, then fold in the pomegranate seeds and nuts. Sprinkle with vegan Parmesan before serving.
This salad is crunchy, tangy, and visually stunning—plus, it holds up well even when dressed ahead of time.
5. Roasted Sweet Potato and Chickpea Salad
For those who crave something hearty and filling, this salad blends sweet, smoky, and protein-packed ingredients.
Ingredients:
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Cubed sweet potatoes
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Roasted chickpeas (seasoned with paprika and garlic powder)
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Mixed greens
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Avocado slices
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Tahini-maple dressing
How to Make:
Roast sweet potatoes and chickpeas until crisp. Toss them over fresh greens with avocado and drizzle generously with the dressing.
The combination of creamy avocado, spiced chickpeas, and sweet potatoes creates a satisfying main or side salad—ideal for a vegan Thanksgiving spread.
6. Pear, Walnut, and Arugula Salad with Cranberry Vinaigrette
Elegant and simple, this salad blends sweet pears, peppery arugula, and tart cranberries in perfect harmony.
Ingredients:
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Ripe pears, thinly sliced
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Arugula
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Toasted walnuts
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Dried cranberries
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Cranberry vinaigrette (cranberry juice, olive oil, Dijon, maple syrup)
How to Make:
Whisk together the vinaigrette and toss with all ingredients just before serving. The balance of sweetness from the pears and tartness from the vinaigrette makes this salad ideal for complementing savory mains.
7. Farro Salad with Roasted Carrots and Herbs
This grain-based salad brings warmth and texture to your Thanksgiving menu. Farro adds a nutty flavor and chewy bite that contrasts beautifully with roasted carrots and fresh herbs.
Ingredients:
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Cooked farro
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Roasted carrots
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Fresh parsley and mint
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Lemon zest
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Olive oil and balsamic glaze
How to Make:
Mix farro and carrots, then drizzle with olive oil and lemon zest. Garnish with herbs and a light balsamic drizzle. Serve slightly warm for best flavor.
This salad travels well and can be served as a make-ahead option for busy hosts.
8. Citrus and Fennel Salad with Pistachios
Bright, refreshing, and unexpected, this salad cuts through the heaviness of a traditional Thanksgiving meal.
Ingredients:
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Sliced oranges and grapefruit
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Shaved fennel bulb
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Toasted pistachios
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Baby greens
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Light citrus vinaigrette
How to Make:
Layer citrus slices and fennel over greens, then sprinkle with pistachios. Drizzle with the vinaigrette and serve chilled.
It’s a wonderful way to add freshness to your menu while introducing a refined, gourmet touch.
9. Wild Rice and Cranberry Salad
Hearty and festive, this salad brings together chewy wild rice, nuts, and tart cranberries in a rustic and comforting combination.
Ingredients:
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Cooked wild rice
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Chopped kale
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Dried cranberries
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Toasted pecans
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Orange-balsamic dressing
How to Make:
Combine ingredients in a large bowl and toss with dressing. The nutty grains and bright fruit make this salad both filling and beautiful—a true crowd-pleaser for vegan and non-vegan guests alike.
10. Roasted Pumpkin Salad with Maple Vinaigrette
This salad captures the essence of fall with roasted pumpkin, toasted seeds, and a slightly sweet dressing.
Ingredients:
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Cubed roasted pumpkin or kabocha squash
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Baby spinach
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Pumpkin seeds
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Diced red onion
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Maple vinaigrette
How to Make:
Roast pumpkin cubes until tender and lightly caramelized. Toss with spinach, seeds, and onion. Drizzle with maple vinaigrette for a balance of sweetness and acidity.
This dish adds a pop of autumnal color and flavor, perfect for tying your vegan Thanksgiving feast together.
Tips for Building the Perfect Vegan Autumn Salad
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Mix Textures: Combine crisp, soft, and crunchy elements for balance.
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Layer Flavors: Use both sweet (like fruit or roasted squash) and savory (like nuts or seeds) ingredients.
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Dress Smart: Choose vinaigrettes that enhance the natural sweetness of fall produce.
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Add Protein: Incorporate beans, quinoa, or nuts to make salads more substantial.
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Think Ahead: Many salads taste even better after resting, allowing flavors to meld.
A Compassionate Feast Beyond the Plate
Vegan Thanksgiving salads not only nourish your guests but also embody the spirit of compassion and sustainability. Each dish celebrates the beauty of seasonal ingredients while showing that ethical choices can be both delicious and festive.
As you prepare your feast, take a moment to reflect on what Thanksgiving truly represents—gratitude, abundance, and kindness. Whether you’re sharing food with loved ones or wearing your values proudly, The Dharma Store offers vegan-themed t-shirts made from organic cotton that remind us of the impact of mindful living.
Final Thoughts
These vegan Thanksgiving salad recipes for an autumn harvest offer a refreshing and colorful balance to your holiday table. From roasted root vegetables to citrus-infused greens, each dish celebrates the season’s bounty in a way that’s wholesome and entirely plant-based.
Whether you choose one standout salad or craft a trio of options, these recipes will bring brightness and balance to your meal—proof that compassionate cooking is not only kind but irresistibly delicious.