Not-Romaine Thanksgiving Salads
Salads are an unexpected addition to the typical traditional Thanksgiving meal, but along with being a foil to the luscious and rich flavors we all love, these salads will add some gorgeous color and crunch to your table! And in light of the all-romaine recall right now, they’re a perfect addition 😊
Fresh Cranberry Salad
Finally! A thanksgiving recipe is simple and quick to make! Plus, it’s best made the night before and placed in the fridge so the flavors can mingle and marry with each other, which makes it a great choice for this busy af day. That way you can focus on all the other things that need your attention. You know, like the wine you’ll be drinking.
This makes a super yummy condiment for your leftover turkey sandwiches, too… of course with plenty of real mayo added
2 pounds fresh cranberries
zest + juice of 2 tangerines
2 red Bartlett pears, diced into small cubes
1-2 cups granulated sugar - or more, depending on how tart your cranberries are
1 cup pecans, chopped - I like to use roasted and salted, but you can use raw, if preferred
Place the cranberries in a food processor and pulse them until they are very small chunks, but make sure you don’t purée them.
Pour into a bowl and mix well with the tangerine zest + juice, cubed pears and 1½ cups of the sugar. Cover and place in the refrigerator; let sit overnight.
Just before serving, taste and adjust sugar, if needed. Stir in pecans.
This will serve 8-10 people for a side dish.
Kale + Brussels Sprouts Salad with Roasted Squash
I love this recipe for Thanksgiving for a couple of reasons. First, most of it is purchased already prepped and second, it uses some of the typical ingredients used in your grandmother’s traditional sides, but in a totally different way! The colors are spectacular and the Lemon Aioli is SO YUM!!
Also, if you’ve never had slaw on a sandwich, it’s DELISH! So, this makes a super yummy addition to your leftover turkey sandwiches! Or a pulled pork sammich…or crispy fish tacos…or grilled cheese…or Nashville hot chicken. So get creative y’all, ‘cause the sky’s the limit on this one!!
1 cup good quality mayo - my favs are Duke’s or Hellmann’s
zest + juice of 2 lemons
1 teaspoon granulated garlic
1 teaspoon seasoning flavor of your choice - I used Trader Joe’s 21 Seasoning Salute
sea salt + fresh pepper to taste
2-10 ounce bags Brussels sprout + kale salad mix - I like Cruciferous Crunch from Trader Joe’s
2 cups butternut squash, cubed
2 Tablespoons olive oil
½ cup shaved red onion
½ cup roasted + salted pepitas
Preheat oven to 400º
In a bowl large enough to hold all of the salad ingredients, whisk together all of the aioli ingredients. Season with the salt + pepper. Put in the fridge until you’re ready to serve the salad.
Toss the butternut squash cubes in the olive oil with salt + pepper taste and place on a parchment or foil-lined sheet tray in a single layer. Roast for about 30 minutes, or until the squash is beginning to caramelize and lightly browned. Remove from the oven and set aside to cool.
When you’re ready to serve the salad, put the salad mix, roasted squash and red onion in the bowl on top of the prepared aioli. Toss well until the aioli and salad ingredients are well incorporated.
Place in the bowl you’re serving the salad in and sprinkle with the pepitas to garnish.
Makes about 8 cups of salad.