Looking for the fresh and delicious side dish for your holiday table? This is my go-to Thanksgiving salad recipe for our Thanksgiving meal!

By now, most of you know that holiday dinners are my favorite. There are almost 50 holiday recipes on this blog, and I have no plans of stopping! One thing I love is a good make-ahead side dish like this beautiful Cranberry Harvest Salad with Apple Cider Vinaigrette. I think it will be a new favorite for your families for the autumn season!

Cranberry Harvest Salad with Apple Cider Vinaigrette

The sides at Thanksgiving dinner are traditionally very heavy (and delicious). So, why not balance out all of the butter and potatoes with this harvest salad. This healthy recipe is the perfect complement to the heavier traditional side dishes you see this time of year.

That’s not to say that this salad is only good at Thanksgiving! I love it anytime during the fall season alongside a steaming bowl of Cheesy Cauliflower Soup or Butternut Squash Soup!

Cranberry Harvest Salad with Apple Cider Vinaigrette

This autumn salad recipe is packed with fresh ingredients like leafy greens, onion, apples, sweet potato, cranberries and an easy apple vinaigrette!

The best part? This great recipe uses ingredients that you probably have on hand for your holiday meal, anyway!

Cranberry Harvest Salad with Apple Cider Vinaigrette

My favorite part of this salad recipe? The addition of sweet potatoes!

I used the air fryer to quick cook the sweet potato cubes. You can also use your oven; instructions are included for both cooking methods.

To save time, you can absolutely purchase frozen sweet potato cubes and cook them according to package instructions. Nobody will know the difference!

Cranberry Harvest Salad with Apple Cider Vinaigrette

Recipe Additions

There are ample ingredients that are wonderful when added to this salad recipe! Here are a few suggestions:

  • Add beautiful pomegranate arils for a pop of holiday color. This is especially beautiful for Christmas dinner!
  • Add other fresh fruits; pear slices or mandarin oranges are a great option.
  • Top with leftover turkey as a great lunch for the day after Turkey Day!

Recipe Substitutions

  • Substitute arugula salad mix for the mixed greens.
  • Substitute dried cherries for the cranberries. Cherries are a good substitute for the tartness of the cranberries.
  • Substitute gorgonzola cheese, bleu cheese or goat cheese for the feta cheese.
  • Substitute cubed butternut squash for the sweet potatoes.
  • Dressing substitutions: Substitute maple syrup for honey in the dressing. Substitute balsamic vinegar, white wine vinegar or red wine vinegar for the apple cider vinegar in the dressing
Cranberry Harvest Salad with Apple Cider Vinaigrette

Serving Suggestions

I think this fall salad recipe is WONDERFUL paired with a fall flavored main dish like my Skillet Apple Cider Chicken Thighs or this Roasted Walnut Bourbon Pork Tenderloin!

For a drink, pair it with my Caramel Apple Sangria or this Apple Vodka Cocktail.

Saving Leftover Cranberry Harvest Salad

If the salad has been coated with dressing, it will only keep for a few hours in the fridge before it starts to get soggy.

However, if you’ve kept the dressing and salad ingredients separate, you can store the salad in an airtight container in the refrigerator for up to 2 days.

The dressing can be safely stored on the counter.

Cranberry Harvest Salad with Apple Cider Vinaigrette

Easy Cranberry Harvest Salad with Apple Cider Vinaigrette

Make this beautiful harvest salad for the fall! Topped with a delicious apple cider vinaigrette.
4.84 from 6 ratings

Ingredients
 

  • 1 batch Apple Cider Vinaigrette
  • 5.5 ounces spring mix lettuce
  • ½ cup dried cranberries
  • ½ cup feta cheese, crumbled
  • 1 honey crisp apple, sliced or diced
  • ½ cup walnuts, chopped
  • ½ red onion, sliced
  • ½ cup pumpkin seeds, roasted, salted

For the roasted sweet potato cubes:

  • 1 large sweet potato, chopped
  • 1 teaspoon avocado oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Equipment

  • Roasted & Salted Organic Pumpkin Seeds (Pepitas)

Instructions
 

  • Cook the sweet potatoes: In a small bowl, toss cubed sweet potatoes with 1 teaspoon oil, salt and pepper. Air fry at 400 degrees for 10-12 minutes, or roast on a baking sheet at 425 degrees for 15-20 minutes, or until golden brown and crispy.
  • To a large bowl, add the spring mix lettuce and top with salad ingredients, including the cooked sweet potatoes.
  • Pour vinaigrette over top of the prepared salad and serve immediately.

Notes

You can absolutely cook the sweet potatoes ahead of time. Store in the fridge for up to 3 days. Bring out of the fridge prior to assembling the salad to take the chill off!
Serving: 1, Calories: 190kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 11mg, Sodium: 539mg, Potassium: 194mg, Fiber: 2g, Sugar: 11g, Vitamin A: 369IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 1mg
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