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Pomegranate Orange Pecan Thanksgiving Salad

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 6 generous side salads 1x


Need a healthy alternative for Thanksgiving? My Pomegranate Orange Pecan Thanksgiving Salad will give you the taste of the holidays with none of the guilt! Vegan,  Oil-free, Gluten free




  • 5 oz baby greens
  • 1 medium pomegranate
  • 4 clementines (or roughly 2 cups chopped oranges)
  • 2 medium carrots, peeled into ribbons
  • 1/2 cup pecans, roughly chopped


  • 6 tablespoons tahini
  • 2 teaspoons white wine vinegar
  • 1 tablespoon maple syrup
  • Juice of 1 lemon
  • 1/2 to 1 teaspoon spicy brown mustard, to taste (or dijon mustard)
  • Water to thin


  1. Separate seeds from pomegranate, using above method if you like. Discard pomegranate shell (compost if you're able).
  2. Peel your carrots into ribbons. Save leftover parts of carrot for snacking, broth-making, or compost if you're able.
  3. Toss together greens, pomegranate seeds, oranges, carrot ribbons, and pecans.
  4. Mix the dressing with a whisk, adding water as needed until desired consistency. I personally like it to resemble pancake batter.
  5. Pour dressing over salad and serve immediately. If making ahead, reserve the dressing until ready to serve.
  • Cook Time: 30 minutes
  • Category: Salad, Entree
  • Cuisine: Vegan, Salad


  • Serving Size: 1 salad
  • Calories: 219

Keywords: vegan, plant-based, oil-free, gluten free, vegan salad