The turkey and traditional sides get all the glory on Thanksgiving Day. What’s not to love about potatoes, gravy and baskets of warm dinner rolls? But, gobbling them all up can leave us feeling, well, stuffed. That’s why we always strive for a little bit of balance when we’re planning our holiday meal—and that means adding a few extra-special vegetable side dishes to the menu. Salad may not be top-of-mind when planning your feast but it makes a wonderful first course alongside appetizers. And, when filled with special ingredients like nuts, fruit and cheese, it’s every bit as indulgent as other options. Just take this chopped salad, for example. It’s an ode to all our favorite fall flavors: toasted pecans, sweet roasted squash, savory bacon, dried cranberries and hearty Brussels sprouts. Best of all, this colorful salad can easily be enjoyed with a spoon, making it ideal for a large family gathering where bowls are passed around the table.

Tyler uses homemade vinaigrette to dress this fall salad, which gets topped with fresh pomegranates and walnuts.

This veggie-forward pasta salad has everything you would expect in a Thanksgiving meal, except the turkey! We took tender rotini and added plenty of seasonal roasted vegetables like Brussels sprouts, sweet potatoes and kale. Sweet-tart cranberries and crunchy pistachios are laced throughout for texture and brightness, then it’s tossed with a nutty tahini dressing with fresh sage, thyme and a hint of maple syrup. The result is a vegetarian dish that’s bound to please everyone at the table, and one that can be vegan if you ensure your Dijon and pasta are vegan-friendly.

This salad makes use of all of your favorite fall ingredients: roasted squash and mushrooms, tart apples and pumpkin seeds.

Top a crunchy pear, watercress and arugula salad with toasted walnuts, pecans, almonds or cashews.

This vibrant Thanksgiving-ready kale salad balances hearty greens with sweet mango, crunchy pepitas and a tangy honey-lime dressing—perfect for cutting through rich holiday fare.

Earthy roasted beets, creamy goat cheese and a balsamic vinaigrette make this elegant salad a colorful, flavor-packed addition to your Thanksgiving spread.

Instead of serving the Brussels sprouts whole this year, try them shredded and tossed with crunchy chopped walnuts and sweet dried cranberries. While sauteing the sprouts, add some nutmeg for a hint of autumnal spice and aroma.

For a salad full of fall flavors, serve roasted butternut squash on top of baby arugula with a few shavings of nutty Parmesan cheese.

Katie’s salad is a wonderful mix of flavors: She combines four different veggies, sweet apple and pistachios to make this crunchy salad. The whole thing is topped off with a creamy peanut butter dressing. If you have an almost-empty jar of peanut butter, use it to make the dressing — just pour in the remaining ingredients and shake.

Everyone has a favorite Thanksgiving side, but is it really the holiday without stuffing? All the best elements get mixed together in this fresh, crunchy salad: gently toasted baguette cubes, thinly sliced celery, leeks, carrots, plus plenty of herbs and pickled red onions. The best part is the dressing, an easy vinaigrette spiked with vegetable bouillon for all the comforting flavor you crave. It’s a perfect excuse to lighten the load this holiday or drag every foodie’s favorite day into any season!

The key to this salad is the cranberry vinaigrette: it’s sweet, slightly tart and really livens up the dish. The berries are cooked in honey and water first, then mixed with olive oil and vinegar to make a smooth, silky dressing.

This loaded salad contains a bounty of fall flavors and textures, earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions.

Put a hearty twist on the ultimate fall salad by adding sweet Italian sausage. It’s filling enough to hold you over until turkey time, but not so heavy that you’ll pass on the mashed potatoes.

Look out, turkey: Giada’s beautiful salad is guaranteed to steal the show. She takes roasted sweet potatoes and pearl onions to the next level by tossing with kale, apple and a pomegranate vinaigrette.

This salad checks a lot of boxes for the Thanksgiving table. Seasonal? Check. Colorful? Check. Delicious? Double check! Every bite is filled with crunchy goodness from vegetables, seeds, nuts and fruit. The cabbage and Brussels sprouts make this a hearty salad, while the carrot, apple and cranberry add wonderful sweetness. It’s a bountiful, piled-high dish that’s bound to be a favorite holiday side.

Giada says, “homemade dressing always elevates a simple salad.” To make this easy dressing, she whisks together whole-grain mustard, olive oil and apple cider vinegar. Don’t have apples on hand? This salad works just as well with pears.

Valerie’s colorful salad is a winning combo of tender lima beans, corn and ripe tomatoes. Seasonal spices, like sage and nutmeg, add a touch of cozy flavor that fits right in on any Thanksgiving table.

Treat your taste buds with Trisha’s spinach salad. She adds crispy bacon for a smoky crunch, then rounds out the dish with a quick garlic vinaigrette.

A salad composed of crisp and tender green beans, mustard-creme fraiche dressing and a bunch of fresh herbs tops any leafy green contender in the spread of Thanksgiving sides.

Valerie’s warm salad couldn’t be simpler — she sautés smoky pancetta, then cooks shaved brussels sprouts in the same pan. A drizzle of red wine vinegar is the only dressing needed with this savory dish.

Already have plenty of veggies for Thanksgiving? Give this grain-filled recipe a try. Farro serves as the heart-healthy salad base, while pear and celery add fresh flavor and a yummy crunch.

Ree tosses curly kale with a balsamic vinaigrette, then tops off the salad with butternut squash, pine nuts, prosciutto and thinly shaved Parmesan. To wow your Thanksgiving guests, serve this gorgeous salad on an elegant, elongated platter.

Ina puts an autumnal twist on roasted carrots by caramelizing them with maple syrup. She finishes her five-star salad by tossing the carrots with arugula, goat cheese, cranberries and almonds.

You can roast the beets in advance for Nancy’s simple salad, then just whip up the vinaigrette and toss with the additional ingredients when you’re ready to eat.