You need some salad at the table. No, really, you do. Something with fresh crunch and bright acidity will help cleanse your palate between mouthfuls of garlicky mashed potatoes, juicy turkey and buttery rolls.

Not convinced? We pulled the salads from our archives that are the perfect fit for your Thanksgiving soiree. You’re sure to find the right salad for you and your guests.

Autumn Salad With Farro, Apple and Roasted Persimmon, above. Here’s a salad on the slightly hearty side, with nutty farro, tart, juicy apples and roasted, caramelized persimmons.



(Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Fennel, Persimmon and Pomegranate Salad. As tasty as it is beautiful, here is a salad featuring crunchy fennel, radicchio and hazelnuts; juicy chopped persimmon and pomegranate seeds; as well as a fresh, orange-juice-based dressing. If you’re on the fence about fennel (perhaps it’s too licorice-like in flavor?), try the Roasted Fennel and Lemon Salad With Turmeric Walnuts — roasting mellows those notes significantly.



(Deb Lindsey for The Washington Post)

Autumn ‘Coleslaw.’ The thinly sliced cabbage turns silky from the dressing, which plays well with crisp apple slices and crunchy nuts. If you don’t love cilantro, leave it out or use parsley instead. For a punchier slaw, go with the Spicy Beet and Carrot Coleslaw.



(Scott Suchman for The Washington Post)

Black Radish, Endive and Apple Salad. The dressing — a mix of vinegar, honey, lemon juice and cinnamon — is a lovely complement to the crisp, bitter and sweet medley.



(Dixie D. Vereen for The Washington Post)

Marinated Turnips With Orange and Pumpkin Seeds. Marinating the raw turnips is a revelation. If you can’t find turnips with their greens attached, use beet greens or kale instead.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Sweet Potato Salad With Orange-Maple Dressing. Instead of (or in addition to) a sweet potato casserole, try this not-too-sweet salad with nuts for crunch, herbs for brightness and a citrusy maple dressing to tie the whole thing together.



(Jennifer Chase for The Washington Post)

Winter Salad. Sweet, tart, crunchy and soft all at once, this jewel-toned salad can be made a day ahead, but do know that the beets’ staining power will be on full display. If you’re not a fan of the root, try All-Red Radicchio, Radish + Pomegranate Salad — it’s bursting with crunchy, bright flavors.

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