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A vibrant Thanksgiving salad with grilled peaches, crumbled feta, crispy bacon, arugula, and a balsamic glaze over wild rice.

Thanksgiving Salad Recipes in 20 Minutes (Weeknight Win)

This recipe offers a quick and festive Thanksgiving-inspired salad perfect for busy weeknights. It combines savory rice, grilled peaches, crispy bacon, and creamy goat cheese with a honey balsamic dressing.
Prep Time 10 minutes
Cook Time 10 minutes
Cooling rice 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 218

Ingredients
  

For the Dressing
  • 3 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon cayenne pepper
For the Salad
  • 1 package (8.8 ounces) ready-to-serve long grain and wild rice
  • 2 medium peaches quartered
  • 6 cups fresh arugula (about 4 ounces)
  • 6 strips bacon cooked and crumbled
  • 1/2 cup crumbled goat cheese

Equipment

  • Grill
  • Whisk

Method
 

  1. For the dressing, whisk together the cider vinegar, Dijon mustard, canola oil, maple syrup, shallot, and cayenne pepper.
  2. Prepare the rice according to package directions. Let it cool slightly.
  3. Lightly oil a grill rack. Place the peach quarters on the rack over medium heat. Grill, covered, for 6-8 minutes, turning occasionally, until lightly browned.
  4. To assemble the salad, add the crumbled bacon and 1/4 cup of the dressing to the prepared rice. Toss to combine.
  5. Arrange the arugula on a platter. Top with the rice mixture and the grilled peaches. Drizzle with the remaining dressing and sprinkle with the goat cheese.

Nutrition

Calories: 218kcalCarbohydrates: 23gProtein: 7gFat: 11gSaturated Fat: 3gCholesterol: 20mgSodium: 530mgFiber: 2gSugar: 9g

Notes

This salad can be partially prepared ahead of time. The dressing can be made up to 3 days in advance and stored in the refrigerator. The rice can be cooked and cooled a day ahead.

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