Vegans and vegetarians used to be limited to just side dishes at the holiday table, but now, vegan Thanksgiving sides & salads are delicious companions to your plant-based holiday entrees.
Here’s an abundant listing of delectable sides and salads to embellish the holiday table with lots of seasonal produce. After all, the original intent of Thanksgiving was to express gratitude for the harvest.
Here you’ll find dishes featuring Brussels sprouts, sweet potato, squash, corn, cranberries, and other good-for-you ingredients that add color and flavor to your menu. There’s even a vegan update of the classic green bean casserole!
More Thanksgiving round-ups on this site
- 21+ Vegan Thanksgiving Main Dishes (including holiday roasts)
- 15+ Tasty Vegan Stuffings
- 16+ Delicious Vegan Pumpkin Desserts
Classic Cranberry Apple Sauce: Vegan Thanksgiving and Christmas dinners call out for an easy classic cranberry apple sauce made from scratch with two fresh fruits.
Vegan Green Bean Casserole: Green bean casserole is a fall and winter favorite, especially for Thanksgiving. Here’s a recipe that easily updates the comfort food classic.
Kale & Brussels Sprouts with Toasted Almonds: Kale and Brussels sprouts are a compatible pair in this very green side dish. A flexible recipe, you can use other greens instead of kale.
Brussels Sprouts with Chard or Other Leafy Greens: Brussels sprouts with chard (or other leafy greens) synergize nicely in a simple side dish. They taste and look fantastic together.
Roasted Collard Greens with Brussels Sprouts & Potatoes: Roasted collard greens and Brussels sprouts are embellished with polenta in a simple and hearty side dish. This could be used as a gluten-free alternative to bread-based stuffing.
Maple-Glazed Baked Onions & Brussels Sprouts: Slow-baked maple-glazed onions and Brussels sprouts is a fantastic cool-weather side dish. Perfect for holidays or as a delicious, everyday way to use up surplus onions.
Balsamic & Maple-Roasted Vegetables: In this medley of maple roasted vegetables, a touch of maple syrup and balsamic vinegar heighten the natural sweetness of roots and Brussels sprouts.
Smashed Potatoes with Mushroom Gravy: Smashed potatoes with vegan mushroom gravy — yum! And so much easier to make than traditional mashed potatoes.
Maple Mashed Sweet Potatoes & Pecans: Subtly sweetened and topped with crunchy toasted pecans, maple mashed sweet potatoes is a perfect Thanksgiving side dish, though you need not wait for a special occasion.
Maple Roasted Sweet Potatoes: Here’s a holiday-sized portion of maple roasted sweet potatoes in a preparation that enhances the natural sweetness of this well-loved vegetable.
8 Roasted Vegetable Dishes that Hardly Need Recipes: Here are some easy roasted vegetable dishes that barely need a recipe to make. Use these ideas as a springboard for your own. That’s the nice thing about roasted vegetables — you need not slavishly follow a recipe.
Red Quinoa Pilaf with Kale & Corn: Red quinoa pilaf with kale and corn is packed with tasty and good-for-you ingredients. It’s a perfect grain side dish for Thanksgiving. And of course, you can substitute any other color quinoa.
Easy Quinoa Pilaf with Salsa Verde: Salsa verde, AKA tomatillo salsa, makes a bold flavor statement in this easy quinoa pilaf. It has a somewhat smoky aspect that adds a distinctive flavor to dishes.
Forbidden Black Rice Pilaf with Corn & Cranberries: This forbidden black rice pilaf is made colorful with corn, cranberries, and herbs. It’s easy enough for everyday meals and festive enough to serve as a winter holiday side dish.
Kale and Butternut Squash Salad with Apple & Cranberries: This gorgeous kale and butternut squash salad has “fall” written all over it. It’s a lively composition of seasonal fruits and vegetables that’s perfect for the holiday table.
Kale Salad with Cashews & Cranberries: Here’s a simple massaged kale salad with cashews and dried cranberries, that’s festive enough for holidays and easy enough for everyday meals.
Apple & Kohlrabi Coleslaw: Colorful and crisp, this slaw is great any time of year, especially welcome in the fall. A wonderful selection that goes well with typical vegan Thanksgiving fare, this recipe is from Chef Bryant Terry’s book, Vegetable Kingdom.
Jícama & Fennel Salad: A tasty autumnal dish using two often-neglected vegetables, jícama and fennel salad gets a lovely citrus lilt from fresh oranges and a lime dressing.
Quinoa & Fennel Salad with Walnuts & Cranberries: Quinoa and fennel salad features the anise-flavored vegetable, and is made festive with toasted walnuts and dried cranberries.
Avocado & Radicchio Salad with Lime Vinaigrette: Sometimes, it’s the combination of ingredients rather than a lot of ingredients than makes a great salad. Case in point, this simple yet stunning avocado and radicchio salad.
Roasted Butternut & Arugula Salad: Roasted butternut squash salad tossed with arugula (or other baby greens of your choice) and embellished with pumpkin seeds proves that a few well chosen ingredients can produce a wow factor.
Crunchy and Color Cabbage & Apple Slaw: This colorful and subtly sweet and tangy cabbage and apple slaw has an appealing crunch. And it might just be the kind of salad that older kids and teens will actually enjoy eating!
Roasted Root Vegetable Salad: Since they taste just as good at room temperature as they do hot, roots are presented here in an appetizing roasted root vegetable salad.
Black Bean & Corn Salad for a Crowd: Here’s a classic black bean and corn salad recipe featuring avocado and grape tomatoes, dressed in lime vinaigrette. It’s an economical salad for when you’re feeding a crowd, or if you need to take a dish to share.
Southwestern Quinoa Salad with Black Beans & Corn: In a similar theme to the salad above, black beans, corn, and avocado come together in a hearty southwestern quinoa salad that’s good as a main dish for everyday meals or as a side salad at the holiday table.