last updated on October 29, 2026

Welcome back to my 4th annual 12 Days of Thanksgiving Recipes! I honestly cannot believe we are on year 4 of this series, but we are starting off strong with this hot honey harvest salad. It is packed with mix-ins and would be the perfect Thanksgiving salad.

Any good Thanksgiving meal has a salad, but we do not have time for boring salads! Only exciting salads are allowed at Thanksgiving this year! And this one is the perfect option. It’s got hot honey bacon, wild rice, roasted sweet potatoes, apples, brown butter pecans and sesame seeds, parmesan cheese, and a balsamic vinaigrette. If that doesn’t sound like an exciting salad I don’t know what will.

ingredients needed

6 cups greens (I used kale + butter lettuce)
1 cup wild rice
1 large sweet potato
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cinnamon
1 16oz package bacon
2 tbsp hot honey
1 tbsp butter
1/2 cup pecans
2 tbsp sesame seeds
1 red apple, thinly sliced
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup parmesan cheese

other recipes you will love

Ingredients

6 cups greens I used kale + butter lettuce
1 cup wild rice brown rice also works!
1 large sweet potato
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cinnamon
1 16 oz package bacon
2 tbsp hot honey
1 tbsp butter
1/2 cup pecans
2 tbsp sesame seeds
1 red apple thinly sliced
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp salt
1/2 cup parmesan cheese

Instructions

Preheat the oven to 400F. Cook the wild rice according to package instructions.
Peel and chop the sweet potato into small cubes. Transfer to a baking sheet and add olive oil, garlic powder, salt, and cinnamon. Toss to combine then transfer to the oven to cook for 15-20 minutes, until they're starting to brown.
Place the bacon side to side on a baking sheet. Drizzle both sides with hot honey and transfer to the oven to cook at the same time as the sweet potatoes. Cook for 10-15 minutes, until bacon is cooked through and is as crisp as you like it.
While the sweet potatoes and bacon cook, make the brown butter pecans and sesame seeds: Add 1 tbsp of butter to a small pan over medium heat. Let the butter melt down then stir as it starts to bubble. After a few minutes the butter will start to foam up. Once the foam subsides you'll be left with brown butter!
When the butter is just starting to brown, add the pecans and sesame seeds, and turn the heat to low. Stir occasionally and let the pecans and seeds slowly roast until golden brown, about 5 minutes. Turn off the heat.
Thinly slice the apple. To make the dressing, add the olive oil, balsamic vinegar, maple syrup, garlic powder, and salt to a bowl. Whisk until smooth and combined.
When the bacon has cooled down slightly, use kitchen scissors to cut the bacon into small bite-sized pieces.
To assemble, add the greens, cooked wild rice, roasted sweet potatoes, hot honey bacon, apples, pecans and sesame seeds, and parmesan cheese. Add dressing and toss to combine. Enjoy!!

What’d you think? I’d love to hear your thoughts or if you have any questions!