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This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

Thanksgiving salad meal prepped and stacked into a large jar.

The large glass jar I used to store my Thanksgiving salad is linked HERE.

What You’ll Need to Make Thanksgiving Salad

Farro: The hearty base that brings a chewy texture and nutty flavor. It’s like a Thanksgiving hug for your taste buds.

Roasted Butternut Squash: Because it wouldn’t be Thanksgiving without a bit of squash magic. Roasted to perfection, it adds sweetness and a touch of autumn warmth. Or, if you’d like, you can roast sweet potato instead.

Maple Dijon Dressing: A blend of sweet and tangy, this dressing is the secret sauce that ties all the flavors together. Say goodbye to boring salads!

Soft White Cheese (like Feta): Creamy, crumbly, and just the right amount of decadent. The cheese brings that perfect savory balance to the dish.

close-up image of Thanksgiving salad in a bowl with a fork.

Tips and Tricks

  • Make It Ahead: Thanksgiving can be a whirlwind, so make life easier by prepping this salad ahead of time. Stack the ingredients in a large jar starting with the farro and kale at the bottom, then all other ingredients on top. When it’s time to serve, just empty the jar into a large bowl, and toss to combine – it’s that easy!
  • Don’t Forget the Crunch: Toss in some toasted nuts or seeds for that satisfying crunch. Pecans or pumpkin seeds are particularly Thanksgiving-worthy additions that elevate the texture and taste.
  • Mix Up Your Greens: While we love the classic mix of greens, feel free to experiment! Arugula adds a peppery kick, spinach brings a delicate texture, or even kale for a heartier feel. Mix and match to suit your taste.
Thanksgiving salad in a bowl with a fork and spoon.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Farro contains gluten, so to make this recipe gluten-free, use either brown rice or quinoa instead.

Make it Vegan: Either leave out the cheese, or use your favorite vegan feta in this Thanksgiving salad recipe!

Perfect Potluck Thanksgiving Salad

5 from 1 vote
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but still super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

Ingredients

  • For the salad:
  • 3 cups cooked farro, or barley, wild rice, or quinoa

  • 1 butternut squash or 2 sweet potatoes, peeled and cubed

  • 1 tablespoon olive oil

  • salt and black pepper, to taste

  • 1 shallot, peeled and thinly sliced

  • 1 head kale, thinly sliced or shredded

  • 1 cup soft cheese, such as feta or goat cheese

  • 2 apples, chopped

  • 1/2 cup dried cranberries

  • 1/2 cup unsalted pumpkin seeds, or chopped pecans

  • For the maple Dijon dressing:
  • 1/2 cup olive oil

  • 1/4 cup apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon maple syrup

  • 1 garlic clove, minced

  • 1 teaspoon salt

Directions

  • Preheat oven to 400° Fahrenheit.
  • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
  • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
  • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
  • Once squash is tender, remove from the oven and set aside to cool slightly.
  • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
  • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
  • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

Recipe Video

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There you have it – a Thanksgiving Salad that’s as easy to prepare as it is delightful to eat. Whether it’s a colorful side or a standalone star at your Thanksgiving table, this salad is ready to impress. So, gather your ingredients, stack that jar, and let the Thanksgiving feast begin!

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!

mashed potato cakes on a plate with chive-onion dip on the side and chives on top.

What You’ll Need to Make Mashed Potato Cakes

Cold Mashed Potatoes – No need to reheat those leftover mashed potatoes! Simply add them to a bowl, cold, with the rest of the ingredients. Any kind of mashed potatoes works here, so use whatever you have in your fridge.

Flour – All purpose flour helps these mashed potato cakes hold their shape. I used gluten-free all purpose flour to make my cakes gluten-free, but either works!

Eggs – Two large eggs work to hold this recipe together. They’re super important, so don’t leave ’em out!

Sour Cream – Perfectly tangy and creamy, sour cream is the base of our chive-onion dip! Super cheap and easy to find, I almost always have a tub of sour cream on-hand. However, if you’d like, you can swap out the sour cream for plain unsweetened greek yogurt – just as tangy and delicious!

mashed potato cakes being dipped into chive-onion dip.

Tips and Tricks

  • Add a cup of your favorite shredded cheese for cheesy mashed potato cakes! Cheese is always a fun addition, and tastes delicious.
  • Cook these in the air fryer instead! To do this, lightly grease an air fryer tray or basket, then cook at 400° Fahrenheit for 15-20 minutes, pausing to flip the cakes halfway through.
  • Sprinkle in any additional seasonings you’d like! Doctor up your leftover mashed potatoes with your favorite herbs and/or spices. A pinch of garlic powder, onion powder, or even fresh chopped chives would all make great additions.
a stack of mashed potato cakes with chive onion dip on top.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Replace the flour with gluten-free all purpose flour, I tested this recipe using Bob’s Red Mill Baking Flour and it turned out great!

Make it Dairy-Free: The mashed potato cakes are already dairy-free, but for a dairy-free dip, sub the sour cream for your favorite non-dairy sour cream. I love Kite Hill’s Sour Cream Alternative, or Forager’s Dairy-Free Sour Cream.

Leftover Mashed Potato Cakes with Chive-Onion Dip

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!

Ingredients

  • 2 cups cold mashed potatoes

  • 1 cup all purpose flour

  • 2 eggs

  • salt and black pepper, to taste

  • 3 tablespoons avocado oil or olive oil

  • For the chive-onion dip:
  • 1/2 cup sour cream

  • 1 tablespoon fresh chives, chopped

  • 1 teaspoon lemon juice

  • 1/2 teaspoon onion powder

  • small pinch of salt

Directions

  • In a large bowl, mix together the mashed potatoes, flour, eggs, salt, and black pepper.
  • Heat oil in a large skillet over medium heat. Once hot, drop in ¼ cup of potato batter and slightly flatten to create a pancake. Cook 4-5 minutes per side, or until golden brown, then repeat with remaining batter.
  • Make the onion-chive dip by adding all ingredients to a bowl and whisking to combine. Serve mashed potato cakes warm with dipping sauce.

Recipe Video

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Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

brussels sprout salad in a a bowl with serving utensils.

What You’ll Need to Make Brussels Sprout Salad

Brussels Sprouts – You can either buy shaved Brussels sprouts, or shave them yourself with a mandoline or sharp knife. If using a mandoline, cut off the the stem end of each sprout, then run the sprout down the mandoline to thinly slice. Or, if using a knife, remove the stem end then place the sprout on its side on a cutting board, then make thin slices through the sprout. Once shaved, your sprouts are ready to add to this delicious salad!

Pomegranate Arils/Seeds – First thing I want to note is that pomegranate arils are the exact same thing as pomegranate seeds. When buying your pomegranate for this salad, you have two options, you can either purchase the seeds out of the pomegranate, or you can purchase a whole pomegranate and remove the seeds yourself. I always opt for the latter option because it’s so much cheaper, and super easy to do! For help on how to cut a pomegranate, check out my step-by-step tutorial HERE.

Walnuts – Chopped walnuts add the perfect crunch to this recipe! Walnuts are creamy and buttery, and simply so good in this salad. However, if you don’t have walnuts, feel free to use any nut you have on-hand! Others I recommend are pine nuts, chopped pecans, or even unsalted pumpkin seeds.

Soft Cheese – Any soft cheese will taste great in this Brussels sprout salad! I used a soft chèvre goat cheese, and it was perfectly tangy and delicious. Though crumbled feta, blue cheese, or even freshly grated parmesan cheese work perfectly too.

dressing being poured over brussels sprout salad.

Tips and Tricks

  • This is the perfect make-ahead side dish for holiday parties or potlucks! The flavors get better with time, so go ahead and dress the salad then let it sit in the fridge until ready to serve. I just wouldn’t recommend letting it sit for more than 4 hours before eating, at that point, it’ll begin to lose its crunch.
  • Have fun with this recipe! Don’t be shy, switch up ingredients based on your preferences. Sub pears for the apples, blueberries for the pomegranate, and use any kind of cheese you’d like!
close-up image of brussels sprout salad in a bowl.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For a vegan Brussels sprout salad, either replace the cheese with your favorite vegan soft “cheese,” or leave the cheese out altogether, it’ll still be delicious and full of flavor!

Make it Nut-Free: Simply leave out the walnuts, or replace them with unsalted pumpkin or sunflower seeds.

Add Protein: Take this from a side dish to the main course by adding some lightly seasoned chicken (grilled or oven-roasted is best), or bulk it up with a can of your favorite white beans!

Brussels Sprout Salad

5 from 1 vote
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

0

minutes
Total time

10

minutes

Fresh and crunchy shaved Brussels sprout salad, finished off with an out-of-this-world maple dijon dressing! A quick and easy side dish, comes together in just 10 minutes. A gluten-free salad, with nut-free and vegan options!

Ingredients

  • For the salad:
  • 4 cups thinly sliced Brussels sprouts

  • 1 apple, thinly sliced

  • 1/2 cup pomegranate arils (seeds)

  • 1/3 cup walnuts, roughly chopped (pecans or pine nuts work too!)

  • 1/4 cup dried cranberries

  • 1/4 cup soft cheese, crumbled (goat cheese, feta, gorgonzola, etc)

  • For the dressing:
  • 1/3 cup olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 tablespoon maple syrup

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

Directions

  • Add all salad ingredients to a large bowl and toss.
  • Add all dressing ingredients to a small bowl and whisk to combine.
  • Pour dressing over salad, then either let sit in fridge for up to 3 hours, or serve immediately.

Recipe Video

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Wondering what to make this thanksgiving? Let me help you with that! These gluten-free recipes are all just as easy as they are DELICIOUS. Perfect for all types of diets, even those without restrictions will go crazy for these thanksgiving dishes!

Gluten-Free Cornbread

gluten-free cornbread with milk on the side.

This gluten-free cornbread tastes just like the real thing! Trust me when I tell you, no one will taste the difference.

Vegan Charcuterie Board

overhead image of the entire vegan charcuterie board with white wine, utensils, and bread on the side

No cooking needed – a total win!

Vegan Spinach Artichoke Dip

chip scooping vegan spinach artichoke dip

Serve warm with your favorite gluten-free tortilla chips! I love these chips.

Gluten-Free Stuffing

Gluten-Free Stuffing

Don’t miss out on this classing Thanksgiving side dish just because you’re gluten-free! Make this super easy, totally gluten-free recipe the whole family will love.

Kale Caesar Salad

dressing being poured over kale caesar salad

Throw in some gluten-free croutons for a nice crunch!

Pomegranate Martinis

Be the real Thanksgiving MVP with this dangerously delicious cocktail.

Gluten-Free Apple Crisp

Gluten-Free Apple Crisp

A super simple, one-bowl dessert – perfect!

Gluten-Free Sugar Cookies

stack of gluten-free sugar cookies

A holiday classic! Simply cut into your favorite festive shapes and decorate however you’d like.

5-Ingredient Christmas Crack

christmas crack pieces on a baking sheet with milk on the side

Jump start the Christmas celebrations with this 5-ingredient gluten-free (& vegan!) Christmas crack.

Easy Microwave Vegan Fudge

close up image of fudge without condensed milk

Saved the best for last – this vegan fudge is totally gluten-free, and made in the microwave. Talk about EASY!