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A beet and pear salad on a plate, on a lace table cloth.
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5 from 2 votes

Thanksgiving Salad with Beet, Pear & Apple Cider Vinaigrette

This roasted beet and pear salad is a perfectly seasonal and colorful salad recipe for Thanksgiving! 
Prep Time15 mins
Cook Time30 mins
Cooling time20 mins
Total Time1 hr 5 mins
Course: Salad
Cuisine: International
Servings: 5 people
Calories: 343kcal


  • Apple peeler
  • Sharp knife and cutting board
  • mixing bowl
  • Foil-lined baking sheet
  • Container for dressing


For the Salad

  • 16 oz. beets - about 2 bunches small beets, any variety
  • 2 tbsp. olive oil
  • ½ shallot - small
  • 1 anjou pear - firm
  • 5 oz. arugula
  • 2 oz. walnuts - crushed
  • 2 oz. dried cranberries
  • 2 oz. feta - crumbled

For the Apple Cider Vinaigrette 

  • 2 tbsp. olive oil
  • 1 tbsp. sesame oil
  • 2 tbsp. apple cider vinegar
  • 1 tsp. soy sauce
  • 1 tsp. honey dijon mustard 
  • ½ tsp. honey


  • Pre-heat oven to 400 F. (200 C.) Peel 16 oz. (453 mL) of beets. Slice bigger ones in quarters and smaller ones in half. If you have large beets, aim for a size of a large strawberry, halved.
  • Toss sliced beets in a bowl with 2 tbsp. olive oil. Lay beets onto a foil-lined baking sheet, and bake for 30 minutes. Once done, cool beets in a refrigerated container for 20-30 minutes.
  • Once beets are cool, slice ½ small shallot thinly, and separate the rings. Slice sides off of 1 firm Anjou pear, then thinly slice from top to bottom.
  • Mix vinaigrette. Add 2 tbsp. olive oil, 1 tbsp. sesame oil, 2 tbsp. apple cider vinegar, 1 tsp. soy sauce, 1 tsp. honey dijon mustard and ½ tsp. honey to a jar and mix.
  • Assemble the salad. Add 5 oz. (141 mL) arugula (a standard package) to a bowl, then add 2 oz. (56 mL) crushed walnuts, 2 oz. (56 mL) dried cranberries, sliced shallots, sliced pears, roasted beets and a sprinkle of crumbled feta. Drizzle with vinaigrette and serve!


If making ahead of a party, you can prep the salad, but leave the dressing and sprinkle of feta till just before serving. Otherwise the salad and cheese will get soggy.
Nutrition facts are an estimation.


Serving: 6ounces | Calories: 343kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 267mg | Potassium: 499mg | Fiber: 6g | Sugar: 19g | Vitamin A: 751IU | Vitamin C: 10mg | Calcium: 130mg | Iron: 2mg