Salads & Side dishes

Best arugula salad for thanksgiving

By Fatima · October 29, 2025

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This Best Arugula Salad for Thanksgiving is a fresh and peppery side that brings a nice balance to all the rich holiday dishes. It features crisp arugula leaves, tangy lemon vinaigrette, crunchy toasted nuts, sweet dried cranberries, and a sprinkle of salty cheese that all come together perfectly. It’s bright, colorful, and so easy to put together.

I love making this salad because it feels light but still has lots of texture and flavor. The zingy lemon dressing wakes up the spicy arugula, and the nuts give a satisfying crunch that keeps you coming back for more. I like to toss everything gently just before serving to keep the leaves fresh and vibrant. One little trick I follow is to toast the nuts myself — the smell fills the kitchen and makes the salad feel extra special.

For Thanksgiving dinner, I usually serve this salad as a refreshing contrast to the heavier sides like mashed potatoes and stuffing. It also looks beautiful on the table with its mix of greens, reds, and whites. It’s a great way to add a little brightness to the plate, and I always get compliments from family and friends who enjoy something fresh alongside the traditional feast.

Key Ingredients & Substitutions

Arugula

The star of this salad, arugula brings a peppery bite that's perfect for cutting through rich Thanksgiving dishes. If you’re not a fan, baby spinach or mixed greens work well too.

Apples

I prefer Fuji or Honeycrisp for their crispness and sweetness. Granny Smith adds bright tartness if you want more zing.

Pomegranate Seeds & Dried Cranberries

These add juicy bursts of sweet and tart, balancing the peppery arugula. If unavailable, dried cherries or fresh berries are good substitutes.

Pecans

Toasting pecans adds crunch and deep, nutty flavor. Walnuts or almonds can replace them and toast just as well.

Goat Cheese or Feta

Adds creamy tanginess that lifts the salad. For a dairy-free option, try a sprinkle of toasted seeds or omit entirely.

How Do I Toast Pecans Perfectly Without Burning Them?

Toasting nuts brings out their rich flavor but can be tricky. Here’s how I do it:

• Heat a dry skillet over medium heat—no oil needed.
• Add pecans in a single layer.
• Stir frequently or shake the pan every 20-30 seconds to toast evenly.
• Watch closely—nuts can go from toasted to burnt quickly, usually within 4-5 minutes.
• Once fragrant and golden, immediately remove from heat and transfer to a plate to cool. Leaving them in the hot pan will keep cooking and may burn them.

Taking your time and keeping a close eye is key. Toasted nuts make this salad extra special by adding a crunchy texture and toasty flavor.

Equipment You’ll Need

• Large salad bowl – big enough to toss all ingredients gently without spilling.
• Dry skillet – perfect for toasting pecans evenly to bring out their flavor.
• Small whisk or fork – helps you blend the dressing ingredients smoothly.
• Sharp knife – for thinly slicing the apple without bruising it.
• Cutting board – a clean surface to prepare your fruit safely.

Flavor Variations & Add-Ins

• Swap pecans for toasted walnuts or almonds for a different crunchy nut flavor.
• Add crumbled blue cheese instead of goat cheese for a stronger tangy kick.
• Include sliced pears instead of apples for a softer, sweeter fruit note.
• Mix in some thinly sliced red onion or shallots when you want a mild sharpness.

Best Arugula Salad for Thanksgiving

Ingredients You’ll Need:

For the Salad:

• 6 cups fresh arugula, washed and dried
• 1 medium apple (such as Fuji or Honeycrisp), cored and thinly sliced
• ½ cup fresh pomegranate seeds
• ½ cup dried cranberries
• ½ cup toasted pecans (see instructions)
• ⅓ cup crumbled goat cheese or feta cheese

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

How Much Time Will You Need?

This salad takes about 10 minutes to prepare, including toasting the pecans, slicing the apples, and whisking the dressing. It’s a quick, no-cook dish perfect for adding freshness to your Thanksgiving table!

Step-by-Step Instructions:

1. Toast the Pecans:

Heat a dry skillet over medium heat. Add the pecans and stir frequently for 4-5 minutes until they become fragrant and slightly browned. Remove from heat and let them cool to bring out their rich flavor.

2. Prepare the Dressing:

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until the dressing is well combined and smooth.

3. Assemble the Salad:

In a large salad bowl, mix the arugula, sliced apple, pomegranate seeds, dried cranberries, and toasted pecans.

4. Dress and Toss:

Drizzle the dressing over the salad ingredients and gently toss to coat everything evenly while keeping the leaves fresh and crisp.

5. Add Cheese and Serve:

Finally, sprinkle crumbled goat cheese or feta on top for a creamy, tangy finish. Serve immediately and enjoy the perfect balance of fresh, sweet, nutty, and tangy flavors!

Can I Use Frozen Arugula for This Salad?

It’s best to use fresh arugula for this salad because frozen arugula will be wilted and soggy once thawed. If you only have frozen, thaw it completely and pat dry thoroughly before using, but fresh is definitely preferable.

How Do I Store Leftover Salad?

Store leftovers in an airtight container in the fridge for up to 1 day. To keep the arugula from wilting, store the dressing separately and toss just before serving again.

Can I Substitute Other Nuts for Pecans?

Absolutely! Toasted walnuts, almonds, or even hazelnuts work well and provide a similar crunch and flavor. Just toast them the same way for best results.

What Can I Use Instead of Goat Cheese?

If you prefer, feta cheese works great as a substitute. For a dairy-free option, omit the cheese or try adding roasted chickpeas or sunflower seeds for some extra texture.