A Thanksgiving Salad That Will Make You Want to Skip the Turkey

Thanksgiving is always such a wonderful time of the year filled with thankful hearts, food, family fun, food, close friends, food, sometimes that weird cousin you haven't seen in 4 years...and have I mentioned food? In all seriousness, Thanksgiving tends to kick off a season of eating that can be both delicious...and heavy. I made this salad last year to bring to our Thanksgiving dinner with Bert's business partner's family, and I am so glad that I did.

I mean, doesn't it look delicious?? It was the perfect addition to our otherwise traditional Thanksgiving feast. A scrumptious blend of fall flavors sure to please even the pickiest of eaters. (I mean, my husband ate it, so I'd call that a win!) It's light enough to make you feel like you are cheating on your traditional Thanksgiving dishes and still very filling and satisfying at the same time. And bonus points: it's already a great vegetarian and gluten-free option and can be made vegan by just making a couple simple changes or substitutions!

I hope you enjoy this recipe. Be sure to let me know if you try it in the comments section! Happy cooking! :)

Fall Harvest Salad with Brussels Sprouts and Caramelized Onions

Prep Time: 15 minutes | Total Time: 60 minutes | Feeds: 6-8


  • 10 oz. Mixed baby kale greens
  • 1 lb. Brussels sprouts, trimmed and cut in half
  • 3 medium yellow onions, trimmed, halved and thinly sliced
  • 2 Tbsp. Butter (use olive oil if wanting to make vegan)
  • 1 Tbsp. Olive Oil
  • 1 Apple, cored and diced (I recommend Fuji or Honeycrisp)
  • 4 oz. whole walnuts
  • 3-4 oz. Pomegranate seeds
  • 6 oz. Feta cheese (eliminate or substitute if wanting to make vegan)
  • Salt and pepper
  • Pinch of sugar (optional)


  1. Preheat oven to 425*. In medium-sized mixing bowl, toss brussels sprouts in olive oil, salt and pepper until evenly coated. Layer brussels sprouts evenly on baking sheet and bake for 20-25 minutes, turning halfway through. Set aside when finished.
  2. Melt butter in large saute pan. Add sliced onions and stir until evenly coated in butter. Cook over medium-low to medium heat for 40-45 minutes, stirring every 5 minutes as onions slowly darken and caramelize. Add a pinch of salt and/or sugar if desired. You may have to stir more often once they start to get dark, making sure to get all the dark bits that may stick to the bottom of the pan. (Note: Onions will shrink considerably in size as they cook down.) Once onions have reached desired level of caramelization, remove from heat and set aside.
  3. In large bowl, place kale greens, caramelized onions, brussels sprouts and apples and lightly toss. (Don't toss too much as heavier items always settle at the bottom of salads.) Next, layer walnuts and feta and finish off with pomegranate seeds. 
  4. Serve immediately with your favorite balsamic dressing. I personally like Annie's Balsamic Dressing or Brianna's Homestyle New American Creamy Balsamic Dressing.