Celebrate Thanksgiving with fresh, vibrant flavors! These 3 Classic Thanksgiving Salads bring seasonal ingredients and bold dressings to your holiday table.
1. Autumn Spiced Green Salad
Ingredients:
8 cups mixed greens (such as spinach, baby kale, and arugula)
1 cup diced apples
1/2 cup toasted pecans
1/4 cup dried cranberries
2 tablespoons pumpkin seeds
Maple Balsamic Dressing Ingredients:
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Method:
In a large salad bowl, combine the mixed greens, diced apples, toasted pecans, dried cranberries, and pumpkin seeds.
To make the dressing, whisk together the balsamic vinegar, maple syrup, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.
2. Roasted Beet and Citrus Salad
Ingredients:
4 medium beets, peeled and cut into 1-inch pieces
2 tablespoons olive oil
Salt and pepper to taste
8 cups mixed greens (such as spinach, arugula, and radicchio)
1 orange, segmented
1 grapefruit, segmented
1/4 cup toasted walnuts
Orange Balsamic Dressing Ingredients:
1/4 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste
Method:
Preheat the oven to 400°F (200°C). Toss the beet pieces with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
Let the roasted beets cool slightly, then add them to a large salad bowl along with the mixed greens, orange segments, grapefruit segments, and toasted walnuts.
To make the dressing, whisk together the balsamic vinegar, orange juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.
3.Shredded Brussels Sprout Salad
Ingredients:
1 pound Brussels sprouts, shredded or finely sliced
1 cup shredded kale
1/2 cup toasted slivered almonds
1/4 cup dried cranberries
2 tablespoons grated Parmesan cheese (for non-vegan option)
Lemon Tahini Dressing Ingredients:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons water
1 garlic clove, minced
Salt and pepper to taste
Method:
In a large salad bowl, combine the shredded Brussels sprouts, shredded kale, toasted slivered almonds, and dried cranberries.
To make the dressing, whisk together the tahini, lemon juice, maple syrup, water, and minced garlic. Season with salt and pepper to taste.
Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the Parmesan cheese on top (omit for vegan version).
Serve the salad immediately or refrigerate until ready to serve.
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