Oh, Thanksgiving! The smells, the family, the *mountains* of dishes. Does anyone else get stressed just thinking about all those pots and pans after the big meal? I swear, one year I spent more time at the sink than at the table! That’s why I’m SO excited about this recipe. It’s called the One-Pan Thanksgiving Salad Recipes (Minimal Cleanup), and trust me, it’s a game-changer. Imagine a gorgeous, vibrant salad bursting with all those amazing fall flavors, and it all cooks on *one* single pan. Yup, you heard me right! It’s my little secret to a beautiful, delicious Thanksgiving that leaves you with hardly any mess. Let’s dive in!
Why You’ll Love These One-Pan Thanksgiving Salad Recipes (Minimal Cleanup)
Seriously, this salad is a lifesaver during the holiday hustle! Here’s why it’s become a total staple for me and why you’re going to adore it:
- Super Speedy Prep: You toss everything on one pan and let the oven do the heavy lifting. Way faster than juggling multiple pots!
- Practically No Cleanup: This is the big one, right? Using just one pan means way fewer dishes to wash. More time for turkey and talking!
- Packed with Flavor: Roasting brings out the best in those fall veggies, making them sweet and tender with such an amazing depth of flavor. It’s all the cozy Thanksgiving tastes in one bowl.
- So Pretty on the Table: It’s not just easy, it looks gorgeous! Think vibrant colors and textures that’ll impress your guests without you breaking a sweat.
- Quick Holiday Side Dish: When you need something delicious and fast, this is your go-to. It fits right into any Thanksgiving spread.
Gather Your Ingredients for One-Pan Thanksgiving Salad Recipes
Okay, so to make this amazing One-Pan Thanksgiving Salad that practically cleans itself, here’s what you’ll need. It sounds like a lot, but it all comes together so beautifully on that one pan!
For the Roasted Goodness:
- 4 small, slim sweet potatoes (about 8 ounces each), scrubbed and cut into 1-inch chunks
- 1 pound Brussels sprouts, trimmed and halved (quartered if large)
- 4 ounces bacon, chopped into ½-inch pieces
- 1 cup pecan halves or pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon coriander seeds, lightly crushed (optional, but SO good!)
- Salt and freshly ground black pepper, to taste
For That Dreamy Honey Balsamic Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey (or maple syrup for a slightly different spin)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
And for Finishing Touches:
- ½ cup dried cranberries
- Fresh parsley, chopped (for garnish)
Simple Steps to Your One-Pan Thanksgiving Salad (Minimal Cleanup)
Alright, deep breaths! This is where the magic happens, and it’s surprisingly easy. Remember, the whole point is minimal cleanup, so we’re keeping it one pan all the way. Let’s get this gorgeous salad made! For more ideas on easy Thanksgiving dishes, check out these other low-carb Thanksgiving side dishes.
Roasting the Core Components
First things first, preheat your oven to 400°F (200°C). Grab your sheet pan – the hero of our minimal cleanup mission! Spread out those sweet potato chunks, halved Brussels sprouts, and chopped bacon in a single layer. Drizzle everything with the olive oil, sprinkle on those crushed coriander seeds (if you’re using them!), and give it a good season with salt and pepper. Toss it all around right there on the pan so everything gets coated. Pop it into the preheated oven for about 25-30 minutes. You want those sprouts to be tender and a little crispy, the bacon nice and crisp, and the sweet potatoes soft and slightly caramelized. Give it a good stir halfway through to make sure everything cooks evenly. It smells amazing already! If you’re curious about other one-pan meal inspirations, this NYT one-pan Thanksgiving dinner recipe is also fantastic.
Preparing the Flavorful Dressing
While those beautiful veggies are roasting away, let’s whip up the dressing. It’s super simple! Grab a small bowl and pour in the ⅓ cup of olive oil, 3 tablespoons of balsamic vinegar, and the honey (or maple syrup). Add that teaspoon of Dijon mustard – it really helps bring all the flavors together. Give it a really good whisk until it’s all combined and looks lovely and emulsified. Taste it and add a pinch of salt and pepper if you think it needs it. Super easy, right? This little dressing makes all the difference!
Assembling Your One-Pan Thanksgiving Salad
Okay, the best part! Once your roasted veggies and bacon are looking perfect and golden brown straight out of the oven, let them cool just slightly on the pan. Now, gently toss in that ½ cup of dried cranberries – they add a lovely chewy sweetness. Pour that glorious honey balsamic dressing all over the roasted goodies and give it a gentle stir right there on the pan. We’re almost there!
Now, you can either serve it right off the pan for the ultimate in minimalist presentation (I’ve done it!), or carefully transfer it to a nice serving platter or bowl. Sprinkle a generous handful of fresh, chopped parsley over the top for a pop of color. And voilà! You have a stunning, flavorful, and incredibly easy One-Pan Thanksgiving Salad that anyone can make. Minimal cleanup and maximum deliciousness – that’s my kind of holiday cooking!
Tips for Success with Your One-Pan Thanksgiving Salad
Okay, so you’ve got your ingredients ready and you’re ready to go! Here are my little secrets to make sure this One-Pan Thanksgiving Salad (Minimal Cleanup Edition!) turns out absolutely perfect every single time. Trust me, a few little tricks go a long way!
First off, don’t overcrowd the pan! This is HUGE for getting those veggies nicely roasted and not just steamed. Give everything a little breathing room so the heat can circulate. If your pan looks too full, just grab another one – it’s still way less cleanup than doing a bunch of pots on the stovetop!
When you’re making the honey balsamic dressing, taste as you go! Sometimes the sweetness of the honey and the tang of the balsamic can vary. A little whisk, a little taste, and adjust until it’s just right for you. It’s all about making it your own, and this dressing is pretty forgiving. Oh, and if you’re looking for more easy side dish ideas, don’t forget to check out how to make a perfect gluten-free roux – a totally different topic but super handy for holiday cooking!
For the best fall salads, make sure your Brussels sprouts are trimmed well. Little woody bits can be bitter, and nobody wants that! And if you can get your hands on good pecans, it really makes a difference in that nutty crunch. You can also toast them on the pan for the last 5-10 minutes of roasting if you want an extra boost of flavor!
Ingredient Notes and Substitutions for Fall Salads
Alright, let’s talk ingredients because this is where the magic of “fall salads” really happens and how you can make this One-Pan Thanksgiving Salad recipe your own! If you can’t find pecans, don’t you worry one bit. Toasted walnuts or even slivered almonds work beautifully and give you that lovely crunch. And those dried cranberries? They’re fantastic for a little sweet-tart pop, but if you’re not a fan or can’t find them, a handful of pomegranate seeds tossed in at the end add a burst of jewel-like color and freshness that is just divine.
For the Brussels sprouts and sweet potatoes, feel free to mix it up! Butternut squash chunks are a super popular alternative for sweet potatoes, and they roast up just as beautifully. If Brussels sprouts aren’t your jam, green beans or even broccoli florets would be delicious additions. The key is heartier veggies that can stand up to roasting. This recipe is all about flexibility!
Make-Ahead and Storage for Your Thanksgiving Salad
Okay, so you want to get a head start on this amazing One-Pan Thanksgiving Salad? I totally get it! The secret to making your holiday cooking stress-free is a good ‘make ahead’ strategy, and this salad is fantastic for that. You can totally roast those sweet potatoes, Brussels sprouts, and bacon *the day before*. Just let them cool completely, then store them in an airtight container in the fridge. Do the same for the pecans and dried cranberries, storing them separately.
When it’s time to assemble, just pop the roasted bits back onto a baking sheet (use parchment paper if you want! Trust me, it’s an extra minimal cleanup win) and warm them up in a 350°F (175°C) oven for about 10 minutes while you whisk up that delicious honey balsamic dressing. Combine everything right before serving. For busy folks looking for even faster options, check out these other easy low-carb sides that are ready in a flash!
Frequently Asked Questions about One-Pan Thanksgiving Salad Recipes
Got questions about whipping up this amazing One-Pan Thanksgiving Salad (Minimal Cleanup style)? I totally get it! Thanksgiving can be a whirlwind, and you want all your dishes to be winners without a ton of fuss. Here are some common queries I get, and if you have more, don’t hesitate to reach out on my contact page!
Can I use different vegetables in this one-pan salad?
Absolutely! This recipe is super flexible. Feel free to swap in other fall veggies like butternut squash, diced apples, or even hearty root vegetables like parsnips. Just make sure they’re cut to similar sizes for even roasting!
How do I ensure minimal cleanup with this recipe?
The magic is in the name! Stick to that one sheet pan for roasting. I also love lining my pan with parchment paper or foil *before* I start. It makes cleanup almost non-existent! Washing one pan (or even just tossing the liner) is way better than dealing with a sink full of pots, right?
What makes this a ‘Thanksgiving’ salad?
It’s all about those classic fall flavors! The roasted sweet potatoes, earthy Brussels sprouts, crisp bacon, sweet cranberries, and the warm honey balsamic dressing just scream Thanksgiving. It’s like all your favorite holiday tastes in one gorgeous, easy salad.
Nutritional Information (Estimated)
Just a heads-up, the nutritional info can wiggle around depending on the exact brands you use and how much of that delicious dressing you drizzle on! But for a serving of this fabulous One-Pan Thanksgiving Salad, you’re looking at roughly 450-550 calories, with about 30-40g of fat (thanks, bacon and olive oil!), 10-15g of protein, and a decent helping of carbs from those sweet potatoes. It’s a satisfying side that truly tastes as good as it looks!
Share Your One-Pan Thanksgiving Salad Creations!
I absolutely LOVE seeing what you all whip up in your kitchens, especially when it comes to my favorite easy Thanksgiving recipes! If you make this amazing One-Pan Thanksgiving Salad (Minimal Cleanup Edition!), please share your photos on social media and tag me! I’d also be thrilled if you left a comment below with your thoughts or any fun twists you tried. Your feedback means the world to me!
One-Pan, One-Pot Thanksgiving Dinner
Ingredients
Equipment
Method
- Marinate the turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons salt and ½ teaspoon black pepper, then rub with garlic and thyme leaves. Place turkey on a plate or in a container, cover and refrigerate for at least 1 hour or up to 24.
- Place a rack in the top third of your oven and another rack in the bottom third. Depending on your pace, you might want to have two timers at the ready.
- As the turkey marinates, start the sweet potatoes: Heat oven to 400 degrees. Wrap potatoes individually in two or three layers of foil so they don’t leak, and place them on a rimmed baking sheet. Bake on the top rack until very soft when you squeeze them (use oven mitts), 45 minutes to 1 hour. Let potatoes cool in the foil and reserve the sheet pan for the turkey.
- While the sweet potatoes bake, make the cranberry sauce: In a medium pot, combine sugar, orange juice, ¼ cup water and cinnamon stick or star anise. Bring to a simmer and add cranberries. Cook until the cranberries burst and the sauce starts to thicken, 12 to 18 minutes. It will be thin, but will thicken as it chills. Transfer to a serving dish and let cool at room temperature, then refrigerate until serving. Remove cinnamon stick or star anise before serving.
- Clean out the pot and make the gravy: Melt ¼ cup butter over medium heat, then add the onion and cook, stirring, until pale golden brown, 5 to 8 minutes. Add the flour and cook until the flour turns golden brown, 1 to 2 minutes. Whisk in the wine and cook until it mostly evaporates, another 30 seconds to 1 minute. Whisk in 2 cups stock, letting it simmer until thick, 4 to 6 minutes. If the gravy gets too thick, add more stock as needed. Season with salt to taste. Transfer gravy to an insulated container, like a lidded coffee cup or Thermos, to keep warm.
- Make the stuffing in the same pot: Melt 3 tablespoons butter over medium heat. Stir in onion, celery and ½ teaspoon salt. Cook until soft and just starting to brown, about 15 minutes. Stir in thyme and sage and cook 1 minute. Remove from heat and stir in bread and ¼ teaspoon pepper.
- In a medium bowl, whisk together ¾ cup broth, egg, parsley and ¼ teaspoon salt. Fold gently into bread mixture, letting the bread absorb the liquid. If the mixture seems dry, add more stock a little at a time, using up to another ¼ cup. Dot the surface of the stuffing with a few thin pieces of butter. Cover pot with a lid (or foil) and bake the stuffing on the bottom oven rack until lightly springy, about 20 minutes. Uncover and continue to bake until golden brown, another 15 to 20 minutes. Transfer stuffing to the top of your stove, off the heat, and re-cover to keep it warm until the turkey is ready. Wash the bowl and set aside for the sprouts.
- While the stuffing bakes, roast the turkey: Brush or spread the mustard all over the turkey, then brush with the mayonnaise. Wrap the turkey in bacon and place on a rimmed baking sheet pan. Roast turkey on the top oven rack for 20 minutes.
- Put the brussels sprouts in the medium bowl and toss with enough olive oil to coat, coriander and a pinch of salt. Add the brussels sprouts to the sheet pan with the turkey. Continue to roast until the sprouts are golden and tender, and a thermometer inserted in the thickest part of the turkey registers 145 degrees, 20 to 30 minutes longer (for a total roasting time of 40 to 50 minutes). If the turkey is done before the sprouts, use tongs to transfer it to a cutting board and lightly tent with foil. Leave the sprouts in the oven until done. (If the bacon isn’t as brown and crisp as you like, broil the bacon-clad turkey — but not the sprouts — for 1 to 3 minutes.) Allow meat to rest 10 minutes before slicing.
- Finish sweet potatoes: Cut a long slit in the top of the sweet potatoes, leaving them in the foil. Push their ends toward each other so that the middle opens up. Use a fork to mash their centers. Then mash ½ tablespoon butter, 1 teaspoon molasses and some grated nutmeg and salt into each potato. Divide the marshmallows among potatoes and place on the sheet pan after the turkey is done. (The potatoes can share the pan with the brussels sprouts if they need more time.) Bake for about 5 minutes while the turkey rests. Serve.
Notes
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Dual-Restriction Recipe Engineer & Cross-Contamination Specialist
Everything changed when my teenage son got hit with celiac disease and Type 1 diabetes diagnoses within six months of each other. Suddenly, pizza and pasta were off the table, and most “diabetic-friendly” foods contained gluten. I went from regular mom cooking to navigating what I call “compound restriction cooking”—and I had a kid’s appetite and taste buds to satisfy.
Lucky for us, my background in pharmaceutical quality control gave me the systematic mindset this level of precision requires. My kitchen now operates under pharmaceutical-grade protocols adapted for home use: dedicated prep surfaces, separate storage systems, and testing procedures that verify both carb counts and gluten absence before any recipe gets published.
I’ve developed over 220 recipes that clear multiple dietary hurdles simultaneously—finding gluten-free thickeners that don’t spike blood sugar, creating bread alternatives that meet both keto ratios and celiac safety, and developing desserts that actually taste good to a teenager despite impossible restrictions.
Through my “Safe Kitchen Certification” program, I teach other parents that managing multiple dietary restrictions isn’t about multiplying limitations—it’s about systematic thinking that reveals unexpected possibilities. When you engineer solutions instead of making compromises, restriction becomes innovation rather than deprivation.