Thanksgiving salad

Light, fresh, sweet, salty, and full of fall flavor — this simple salad brings the perfect refreshing moment to a busy Thanksgiving table

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Prep Time 15

Total Time 15

Servings: 8

Course: Salad, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

salad base

4-6 cups leafy greens or arugala mix
1 ripe persimmon (hurma), sliced
1 large apple, sliced
1 avocado, sliced
1/4 cup dried cranberries or pomegranate seeds-
2-3 tbl tablespoons thinly sliced red onion (1/4 of an onion)
3 oz feta cheese, or goat cheese

Candied Walnuts

1 cup walnuts or pecans
1 tbl unsalted butter
1 tbl honey
1 tbl brown sugar
Pinch of cinnamon
Pinch of salt

Balsamic Dressing

1/4 cup avocado oil or olive oil
1/2 tbl balsamic vinegar
1 tbl balsamic glaze
1 tsp honey
1/2 lemon, juiced
1 clove garlic, grated
Salt & black pepper

Equipment

pan
measuring cups
large serving dish or a bowl

Method

Candy the walnuts

Place your pan — I used my favorite pan by Staub — over medium heat. Add the walnuts first and dry-toast them for 2–3 minutes, stirring often until fragrant.
Once lightly toasted, add the butter, honey, and brown sugar. Stir as it melts into a glossy coating, then sprinkle in the cinnamon and salt. Cook another 2–3 minutes until the walnuts look caramelized. Transfer them onto parchment paper to cool and crisp up.

Prep the produce

Thinly slice the persimmon (hurma), apple, avocado, and red onion — thinner slices make every bite balanced and look prettier in the dish. Add your leafy greens to a long serving dish so all the toppings sit beautifully on top.
Layer the sliced fruit, cranberries or pomegranate arils, and feta or goat cheese over the greens, keeping everything spread out so the colors really show.

Make the dressing

Whisk together olive oil (or avocado oil), balsamic vinegar, balsamic glaze, lemon juice, grated garlic, salt, and black pepper. Add a splash of apple cider vinegar if you want extra brightness. Taste and adjust to your liking.

Assemble the salad

Break the cooled candied walnuts into pieces and scatter them over the top. Leave the salad “layered” for presentation — it looks stunning sitting out on the table.
Right before eating, drizzle the dressing over everything and gently toss the salad so every bite gets coated without smashing the fruit.

Notes

Q&A

Can I make this salad ahead of time?

Yes! Prep the sliced fruit, greens, and dressing earlier in the day and keep them stored separately. Assemble everything in your long serving dish, then add the dressing and toss right before serving so the greens stay crisp.

Will the apples or persimmon brown if I slice them early?

Apples might brown slightly, so if you prep them ahead, toss them in a tiny bit of lemon juice. Persimmon (hurma) usually holds its color well.

Can I use goat cheese instead of feta?

Absolutely. Both work beautifully. Goat cheese gives a creamy, tangy flavor, while feta adds a saltier bite. Use whichever you prefer.

Can I make the salad nut-free?

Yes! Replace the candied walnuts with pumpkin seeds or sunflower seeds. You can still toast them with a little cinnamon and brown sugar for that fall flavor.

Do I have to use persimmon?

Persimmon gives the salad its signature Slavic, fall vibe — but if you can’t find it, use pear, honeycrisp apple, or even sliced grapes.

Can I prepare the candied walnuts ahead?

Definitely. You can candy the walnuts 1–2 days in advance. Store them in an airtight container at room temperature so they stay crunchy.

Can I serve this in a bowl instead?

You can, but I love using a long serving dish because it showcases all the toppings — the fruit, cranberries, cheese, and walnuts — before mixing. It looks extra beautiful on the holiday table.

How do I keep the salad from getting soggy?

Keep the dressing separate until right before eating. Once you drizzle and toss, serve immediately for the best texture.

Can I add fresh herbs?

Yes — dill, thyme, or mint work great. They add a fresh pop without overpowering the fall flavors.