I love cranberries, and when paired with a chopped salad, the results are delicious. My Thanksgiving Salad Recipe with Cranberries also includes roasted yams, garbanzo beans, pears, red cabbage, and much more. This salad is easy to throw together, and it’s colorful, healthy, and hearty. It’s a Harvest Salad that will delight your family and friends.
Over the last year, we have upped our game with our homemade salads! We are really into making a meal out of our big salads. This is not the sad salad where you toss some lettuce on a plate and sprinkle a few carrots on the top. This salad is a mix of chopped Kale, crispy cabbage, and crunchy salty garbanzo beans. It’s a delightful winter salad that is perfect for your big Thanksgiving dinner! Plus, if you make a lot, you’ll have lots of healthy leftovers.
Salads are pretty popular in our home. We always have a big plate of salad for our dinners. We found that we end up craving salads almost every day. I know, call us weird, but we love them. Well, I’ve shared a few of them over here on the blog.
But before we proceed to the recipe, I need to let you know that this is part of a blog hop of healthy Thanksgiving recipes. So make sure to check out my friend’s delicious side dishes.
Thanksgiving is full of great recipes, and we always rely on a few of our favorites. I posted them a couple of years ago over here, like my maple apple cranberry sauce, yams baked in orange sauce, pumpkin bread, and roasted caramelized roasted Brussel sprouts recipe.
So now, I’m adding another recipe from our family cookbook. I hope you like this hearty salad.
Thanksgiving Salad Recipe with Cranberries
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This key to most of our salads is that we chop everything up into small bite-size pieces. My husband came up with the idea to chop everything, and I took a cooking class, and the chef said she loves to make prep her vegetables in small cubes.
You’re probably wondering if this is a necessity when it comes to this salad. And I resoundingly answer, Yes!
When all the ingredients are small, each bite will have an explosion of multiple flavors. It’s so incredible to get a mouthful of cranberries, roasted yams, Kale, and the crunch of roasted garbanzo beans. It’s pretty magical and so worth the extra prepping effort.
Prepping Ingredients is Key
Chop the peanuts, Kale, greens, and dried cranberries and place them in bowls.
Dice the yams and pears and place them in bowls.
Thinly slice red cabbage and Brussel sprouts and place them in bowls.
Grate the carrots and place them in bowls.
Peel the yams and then cube them into small pieces. Place them on a baking tray and toss with olive oil, kosher salt, and pepper. Toss the yams in the oven and roast until caramelized. Once you bite into these beautiful gems you’ll want to roast them from now on.
Thanksgiving Salad with Cranberries
- 1 large yam peel and dice
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp ground pepper
- 15 ounces baby kale packaged
- ½ head red cabbage thinly shredded
- 16 ounces Brussel sprouts thinly shredded
- 2 carrots large
- 1 cup dried cranberries chopped
- ½ cup peanuts chopped
- 1 Bosc pear diced
- 5 ounces roasted chickpeas
- Preheat oven to 350°
- Take prepared diced yams and place them on a baking tray. Coat with olive oil, kosher salt, and pepper.
- Bake yams for 50 minutes, toss them midway through the baking.
- KaleChop kale into bite-size pieces. To cut the kale fast, I bunch them on my cutting board and then chop them with my knife
- CabbageThinly slice red cabbage.
- Brussel SproutsPeel outer leaves of the Brussel sprouts and trim off the stem. Then thinly slice the sprouts.
- CarrotsPeel carrots and then grate them with a grater.
- Dried CranberriesRoughly chop cranberries.
- PeanutsRoughly chop peanuts as well.
- Bosc PearCore and dice the pear.
- Add all the ingredients to a big bowl and toss. If you want the peanuts and chickpeas to stay crunchy, you can allow everyone to add them to their salads.
Some Salad Accessories
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A Few Tips About this Salad
How Long Does This Salad Last?
This salad keeps well for a couple of days.
If you want the crunchy garbanzo beans and peanuts not to get soggy, add them individually to each plate of salad.
Also, add salad dressing to each served salad, and that will keep the salad from getting wilted. I recommend Brianna’s Salad Dressing or my Coleslaw Dressing.
Advance Prepping of Ingredients
If you make the yams ahead of time, they keep them in an airtight container for a couple of days and everything can be prepped ahead of time and placed in containers.
This is such a delicious salad that will brighten your winter meals. It’s a way to get a healthy salad that is hearty and seasonal.
Happy Thanksgiving to you all!
Check out my friend’s healthy recipes!
8 Delicious and Healthy Thanksgiving Recipes
Healthy Sweet Potato Soufflé // My 100 Year Old Home
Triple Layer Pumpkin Cheesecake Bars // Tatertots & Jello
Roasted Butternut Squash with Goat Cheese // Grace In My Space
Vegan Wild Rice Stuffed Squash // Most Lovely Things
Thanksgiving Salad Recipe With Cranberries // Happy Happy Nester
Air Fryer Roasted Maple And Balsamic Brussel Sprouts // Twelve On Main
How to Cook Lentils for Simple Healthy Thanksgiving Leftover Meal // The Design Twins
Sweet Potato Rounds // My Sweet Savannah
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