Six Thanksgiving Salad Ideas
Here in America, Thanksgiving is just a few weeks away. I have been planning my menu and thought I would share a few of my autumn salads. I have made all of these dishes many times and they are my go-to salads for the season.
I love a chopped salad and this autumn chopped salad has all of my favorite flavors: sweet from the pears, tart from the cranberries, and creamy from the cheese.
I am kind of obsessing on Brussels sprouts this year and this roasted Brussels sprout salad with pomegranates and hazelnuts is a delightful way to prepare them. Plus the colors of the green and red are so vibrant. If you don’t like hazelnuts use pecans or walnuts.
Not all salads have lettuce. This one combines apples, cranberries and pearl couscous. I often substitute the couscous for quinoa. Actually, I prefer the quinoa version.
The apple pomegranate dressing of this salad is no joke. I make slightly different versions all the time. As a matter of fact I just made the chopped salad seen in the first photo but used this dressing the other day and it was divine!
If you have vegans at your Thanksgiving table this roasted cauliflower, chickpea and mushroom quinoa salad is hearty enough to be their main dish and a savory salad for everyone else.
Nobody does it better than The Barefoot Contessa. I have been making her roasted butternut squash salad for years and it is still one of my favorites. As a note: You can roast the squash up to two days before you serve.
*Here is my big tip when making salads: Make the dressings at least a day ahead. If you forget and don’t have time don’t worry about it, but if you can make the dressing a few days in advance it really helps.