This roasted Thanksgiving salad combines sweet potatoes, parsnips, red onion, quinoa, apples and fresh herbs — everything you love about Thanksgiving flavors, but in a healthy, make-ahead salad perfect for lunch or as a side.
A salad without lettuce? Absolutely — grains like quinoa make excellent salad bases. I often use quinoa in a variety of salads, and this roasted Thanksgiving salad ranks among my favorites. It brings together the warm, cozy flavors of the season in one bowl.
Imagine the essence of Thanksgiving — roasted root vegetables, aromatic herbs, crisp apples, and a bright, slightly sweet dressing — all tossed with quinoa. This recipe captures that idea perfectly. It’s inspired by a version I found in an Alton Brown cookbook, and after trying it once we kept making it again and again.
What makes this salad especially good is its versatility. It’s perfect alongside a holiday meal, but it also makes a fantastic make-ahead lunch. Because there are no leafy greens to wilt, the flavors develop in the fridge and the salad can be stored for several days.
Ingredient Notes
- Veggies – Sweet potatoes add a gentle sweetness while parsnips lend a nutty, earthy flavor that suits fall dishes.
- Apples – Crisp apples (Honeycrisp works well) add brightness and a pleasant contrast to the roasted vegetables.
- Herbs – Fresh thyme, sage and rosemary give the salad that autumnal, Thanksgiving character.
- Quinoa – A protein-packed grain that forms the hearty base of the salad.
- Dressing – A simple mix of olive oil, apple cider vinegar, maple syrup and Dijon mustard balances tang, sweetness and depth.
Ingredient Swaps
Feel free to adapt the recipe based on what you have or prefer. Some easy swaps:
- Substitute sweet potatoes with butternut squash or pumpkin for a similar texture and sweetness.
- If you prefer, replace parsnips with carrots for a familiar root-vegetable flavor.
- Any mild onion will work in place of red onion — white, yellow or shallots are fine.
- If fresh herbs aren’t available, use dried herbs at about one-third the amount since they’re more concentrated.
- Quinoa can be swapped for barley, couscous or rice if desired.
Step-by-Step Photos
Toss the diced vegetables with olive oil and salt, then spread on a baking sheet and roast at 425°F for about 30 minutes, turning once, until browned and tender.
While the vegetables roast, cook the quinoa with a pinch of salt and a touch of cinnamon for warm flavor.
Whisk or shake the dressing ingredients together, then toss the roasted vegetables, quinoa, chopped herbs and apple pieces with the dressing. Scatter roasted pepitas on top just before serving.
FAQs
Yes. Butternut squash or pumpkin are excellent alternatives and roast in roughly the same time as sweet potatoes.
Yes. It combines vegetables, fruit and quinoa for fiber, vitamins and plant protein. The dressing uses maple syrup sparingly for a lighter sweetness compared to many dressings.
Yes. Because there are no leafy greens, the salad stores well in the fridge for up to five days. It’s best served at room temperature or slightly warm—take it out of the fridge about an hour before serving.
Benefits of Quinoa
Quinoa is a nutritious, versatile grain. Key benefits include:
- Contains all nine essential amino acids, making it a complete protein.
- Higher in fiber than many grains, which supports digestion and blood-sugar control.
- Provides iron and magnesium, important for energy and healthy blood vessels.
- Offers vitamins and minerals like manganese and riboflavin that support metabolism and antioxidant defenses.
Pro Tips / Recipe Notes
- Dice vegetables to a consistent size so they roast evenly. Smaller pieces cook faster; larger pieces take longer.
- Swap vegetables freely — carrots, russet potatoes or other winter squash all work.
- Shake the dressing in a jar to emulsify quickly and make cleanup easier.
- Serve at room temperature or warm. If chilled, remove the salad from the refrigerator about one hour before serving so flavors open up.
Other Salad Recipes
-
Kale Crunch Salad
-
Quinoa Sweet Potato Salad
-
Kale Sweet Potato Salad
-
Couscous Salad with Basil Vinaigrette
If you try this Thanksgiving salad or any recipe here, share how it turned out in the comments. I love hearing which swaps and tweaks people make.
Roasted Thanksgiving Salad
Ryan Beck
Ingredients
Salad
- 1 ½ lbs sweet potatoes, peeled and cut into ½” pieces
- 1 lb parsnips, peeled and cut into ½” pieces
- 1 small red onion, diced
- ¼ cup + 3 tbsp olive oil, divided
- 2 tsp kosher salt, divided
- 1 cup quinoa, rinsed and drained
- ½ tsp ground cinnamon
- 2 tbsp fresh thyme leaves, chopped
- 1 tsp fresh sage leaves, chopped
- 1 tsp fresh rosemary, chopped
- 1 large Honeycrisp apple, cut into ½” pieces
- 4 oz roasted pepitas
Dressing
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
Instructions
- Preheat the oven to 425°F. In a large bowl, combine the sweet potatoes, parsnips and red onion. Toss with 3 tablespoons olive oil and 1 teaspoon salt. Spread in a single layer on a large baking sheet and roast 15 minutes. Toss and roast another 15 minutes, until vegetables are browned and tender. Meanwhile, prepare the quinoa.
- Bring 2 cups water and ½ teaspoon salt to a boil. Add the rinsed quinoa and the cinnamon, cover, reduce heat to low and cook 15–20 minutes, until tender.
- In a jar, combine ¼ cup olive oil, apple cider vinegar, maple syrup, Dijon mustard and ½ teaspoon salt. Shake to emulsify.
- In a large bowl, toss the roasted vegetables, quinoa, thyme, sage, rosemary, and diced apple with the dressing. Sprinkle pepitas on top just before serving. Serve warm or at room temperature.
Notes
- Keep vegetable pieces uniform so they roast evenly.
- Swap vegetables freely — carrots, other squash or potatoes will all work.
- Shaking the dressing in a jar makes emulsifying quicker and easier.
- Serve at room temperature or slightly warm; if chilled, remove from the fridge about one hour before serving.