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I believe the side dishes are the best part of Thanksgiving. I especially love those that offer a break from all the heavy, comforting food. A vibrant, fresh salad can completely transform the holiday table.
It’s a beautiful way to add color and a lighter option to the whole spread. I wanted to share my favorite Thanksgiving salad recipes with you today. These 10 recipes will impress your guests and keep your meal vibrant and fresh.
Let’s get into the delicious details!
Autumn Harvest Quinoa Salad
Why You’ll Love This Recipe: This salad is a colorful, healthy addition to your Thanksgiving table. The sweet roasted squash pairs perfectly with the tart cranberries and crunchy pecans. It’s a vibrant, fresh side dish that balances out all the richer holiday foods.
Ingredients
- For the Salad:
- 1 medium Butternut Squash (about 700 g), peeled and cubed
- 2 tbsp (30 ml) Olive Oil
- 1 cup (about 200 g) Quinoa, uncooked
- 2 cups (about 400 ml) Vegetable Broth or Water
- 1 cup (about 100 g) Pecans, toasted and chopped
- 1 cup (about 100 g) Dried Cranberries
- 1/2 cup (about 30 g) Fresh Parsley, chopped
- Salt and black pepper to taste
- For the Maple-Dijon Dressing:
- 1/4 cup (60 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Apple Cider Vinegar
- 2 tbsp (30 ml) Pure Maple Syrup
- 1 tbsp (10 g) Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large baking sheet
- Medium pot with a tight-fitting lid
- Fine-mesh sieve
- Large serving bowl
- Small bowl or jar (for dressing)
Step-by-Step Instructions
- Preheat oven to 200°C (400°F). Toss the butternut squash cubes on the baking sheet with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
- While the squash roasts, thoroughly rinse the quinoa in a fine-mesh sieve under cold water.
- Add the rinsed quinoa and vegetable broth to the medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and transfer it to the large serving bowl to cool slightly.
- In the small bowl or jar, combine all dressing ingredients and whisk or shake until well-mixed.
- Add the roasted squash, toasted pecans, dried cranberries, and chopped parsley to the bowl with the quinoa.
- Pour the dressing over the salad and toss gently to combine. Serve warm or at room temperature.
Variations
- Add 1/2 cup (about 100 g) of crumbled feta or goat cheese for a tangy, creamy flavor.
- Swap the pecans for toasted walnuts or pumpkin seeds (pepitas).
- Stir in a few handfuls of fresh arugula or baby spinach before serving.
Storage: This salad is great to make ahead. It can be stored in an airtight container in the refrigerator for up to four days.
Common Mistakes to Avoid: Rinse the quinoa thoroughly; it’s key to removing any natural bitterness. Be careful not to overcook the quinoa, or it will become mushy instead of fluffy.
Final Thoughts: This is a fantastic, stress-free side dish for any holiday gathering. It’s healthy and delicious and tastes even better the next day.
Pomegranate and Feta Salad
Why You’ll Love This Recipe: This salad is pure holiday elegance made easy! The vibrant red of the pomegranate arils against the creamy white feta makes it a stunning centerpiece. It’s light, refreshing, and the sweet-tart-salty combination is addictive, guaranteeing clean plates!
Ingredients
- For the Salad:
- 200 g Mixed Greens (like baby spinach, arugula, or a spring mix)
- 1 cup (about 175 g) Pomegranate Seeds (arils)
- 3/4 cup (about 100 g) Feta Cheese, crumbled
- 1/2 cup (about 60 g) Roasted Pumpkin Seeds (pepitas)
- 1 small Red Onion, very thinly sliced (optional)
- For the Simple Balsamic Vinaigrette:
- 1/4 cup (60 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Balsamic Vinegar
- 1 tbsp (15 ml) Maple Syrup or Honey
- 1 tsp (5 ml) Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large serving bowl
- Small bowl or jar with a lid (for dressing)
- Cutting board and sharp knife
Step-by-Step Instructions
- Prepare the Dressing: In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper.
- Whisk the ingredients well or shake the jar vigorously until the dressing is fully emulsified (blended together).
- Assemble the Base: Place the mixed greens into your large serving bowl. If using, arrange the thinly sliced red onion on top.
- Add the Toppings: Sprinkle the beautiful pomegranate seeds evenly over the greens. Add the crumbled feta cheese and the crunchy roasted pumpkin seeds.
- Dress and Serve: Right before serving, drizzle the desired amount of dressing over the salad.
- Gently toss the salad. You want just enough dressing to coat the leaves without making them soggy. Serve immediately for the best crunch.
Variations
- Add a Nut: Swap the pumpkin seeds for candied pecans or toasted walnuts for a richer flavor.
- Make it Heartier: Add one diced and roasted sweet potato or a handful of cooked wild rice to make it more filling.
- Cheese Swap: Use crumbled goat cheese instead of feta for a milder, creamier tang.
Storage: Store the undressed greens, toppings, and dressing separately. The prepared dressing will last for up to 5 days in the fridge. Once dressed, the salad should be eaten right away.
Common Mistakes to Avoid: Do not dress this salad until you are literally ready to put it on the table. The vinegar will wilt the delicate greens quickly. Be sure to use roasted pumpkin seeds (pepitas) for the best crunch.
Final Thoughts: This salad is incredibly simple but makes a big impact. It brings a necessary brightness and freshness to a rich Thanksgiving meal!
Mediterranean Chickpea Salad
Why You’ll Love This Recipe: This salad is a superstar for busy holiday hosts. It’s one of the easiest Thanksgiving salad recipes because it actually tastes better when made ahead! It’s packed with filling chickpeas, fresh vegetables, and salty feta, offering a light but satisfying, vibrant, and flavorful side dish that works for everyone.
Ingredients
- For the Salad:
- 2 cans (about 400 g each) Chickpeas, drained and rinsed
- 1 large Cucumber, seeded and diced
- 2 Roma Tomatoes, seeded and diced
- 1/2 Red Onion, thinly sliced
- 1/2 cup (about 75 g) Kalamata Olives, pitted and halved
- 1/2 cup (about 75 g) Feta Cheese, crumbled
- 1/4 cup (about 15 g) Fresh Parsley, chopped
- For the Lemon-Herb Dressing:
- 1/4 cup (60 ml) Extra Virgin Olive Oil
- 3 tbsp (45 ml) Fresh Lemon Juice
- 1 tsp (5 g) Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 clove Garlic, minced (optional)
Tools and Preparation
- Large mixing bowl
- Cutting board and sharp knife
- Small bowl or jar with a lid (for dressing)
- Can opener and colander (for chickpeas)
Step-by-Step Instructions
- Prepare the Dressing: In a small bowl or jar, combine the olive oil, fresh lemon juice, oregano, salt, pepper, and minced garlic (if using).
- Whisk or shake the mixture well until the dressing is thoroughly combined. Set it aside.
- Combine Salad Ingredients: In your large mixing bowl, place the drained chickpeas, diced cucumber, diced tomatoes, sliced red onion, olives, and chopped parsley.
- Gently pour the prepared dressing over the vegetables and chickpeas.
- Toss everything until all the ingredients are well coated with the dressing.
- Chill and Serve: Stir in the crumbled feta cheese right before serving to prevent it from becoming too soft.
- For the best flavor, cover the salad and chill it in the refrigerator for at least one hour before serving.
Variations
- Add Grain: To make it an even heartier side dish, mix in 1 cup (about 100 g) of cooked farro or couscous.
- Different Cheese: For a warmer, slightly crispy addition, use cubed and pan-fried halloumi cheese instead of feta.
- Extra Veggie: Add 1 chopped medium green bell pepper or yellow bell pepper for more crunch and color.
Storage: This salad is excellent for making 1-2 days ahead. Store the dressed salad (without the feta) in an airtight container in the refrigerator for up to 4 days. Add the feta just before serving.
Common Mistakes to Avoid: Don’t skip rinsing the canned chickpeas—this removes the salty liquid and prevents a metallic taste. Avoid over-dressing the salad; the dressing should coat the ingredients lightly, not pool at the bottom of the bowl.
Final Thoughts: Fresh, flavorful, and incredibly easy, this Mediterranean Chickpea Salad is the stress-free secret to a colorful, successful holiday menu!
Roasted Beet and Goat Cheese Salad
Why You’ll Love This Recipe: This salad is pure sophistication! The deep, beautiful colors of the roasted beets make it a stunning focal point on your holiday table. You’ll love the harmony of flavors: the earthy sweetness of the beets, the smooth tang of the goat cheese, and the peppery bite of the arugula.
Ingredients
- For the Salad:
- 4 medium Beets (about 500 g), a mix of red and golden is beautiful
- 1 tbsp (15 ml) Olive Oil (for roasting)
- 1 bag (about 140 g) Arugula or Mixed Greens
- 1/2 cup (about 75 g) Goat Cheese, crumbled
- 1/2 cup (about 60 g) Walnuts, toasted and roughly chopped
- For the Simple Lemon Vinaigrette:
- 1/4 cup (60 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Fresh Lemon Juice
- 1 tsp (5 ml) Honey or Maple Syrup
- 1/2 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Aluminum foil or parchment paper
- Baking sheet
- Large mixing bowl
- Small bowl or jar with a lid (for dressing)
- Sharp knife
Step-by-Step Instructions
- Roast the Beets: Preheat your oven to 200°C (400°F). Wash the beets well and trim the tops and tails.
- Rub the beets lightly with 1 tbsp of olive oil. Wrap them individually in aluminum foil or place them on a foil-lined baking sheet.
- Roast for 45 minutes to 1 hour, or until a fork easily pierces the center. Let them cool enough to handle.
- Once cool, easily peel the skins off the beets using your hands or a paper towel. Dice the beets into bite-sized pieces.
- Make the Dressing: In a small bowl or jar, whisk or shake together all the vinaigrette ingredients until well combined.
- Assemble: Place the arugula (or greens) in the large mixing bowl.
- Add the cooled, diced beets and the toasted walnuts to the bowl.
- Drizzle just half of the dressing over the greens and gently toss.
- Finish: Transfer the dressed salad to your serving platter. Sprinkle the crumbled goat cheese evenly over the top right before serving.
Variations
- Sweetness: If you like more sweetness, add a few segments of fresh orange to the salad.
- Nut Swap: Use sliced almonds or toasted pine nuts instead of walnuts.
- Spice: Add a pinch of red pepper flakes to the vinaigrette for a slight warmth.
Storage: Store the dressing separately for up to 5 days in the fridge. Roasted beets can be stored in an airtight container for up to 4 days. Do not dress the arugula until serving time, as it will wilt immediately.
Common Mistakes to Avoid: Don’t mix red and golden beets after peeling or the red ones will bleed onto the golden ones. For the prettiest presentation, use a separate bowl to toss the arugula, and add the beets and cheese on top.
Final Thoughts: This simple combination of flavors is truly restaurant-worthy. It’s the perfect light, fresh, and visually stunning contrast needed among rich Thanksgiving dishes.
Brussels Sprouts and Bacon Salad
Why You’ll Love This Recipe: This is the easiest way to get everyone to love Brussels sprouts! The smoky, salty crispiness of the bacon is the perfect complement to the slightly sweet, tender sprouts. It’s a warm, savory “salad” that provides a wonderful texture contrast to your holiday feast.
Ingredients
- For the Salad:
- 600 g Fresh Brussels Sprouts
- 4 slices (about 100 g) Thick-cut Bacon
- 1 tbsp (15 ml) Olive Oil (for roasting)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 cup (about 30 g) Shaved or Grated Parmesan Cheese
- Optional Simple Vinaigrette:
- 2 tbsp (30 ml) Balsamic Vinegar
- 1 tbsp (15 ml) Maple Syrup or Honey
- 1 tbsp (15 ml) Reserved Bacon Fat or Olive Oil
Tools and Preparation
- Large baking sheet
- Large frying pan or skillet
- Cutting board and sharp knife
- Colander
- Small bowl (for vinaigrette)
Step-by-Step Instructions
- Prepare the Sprouts: Preheat your oven to 200°C (400°F). Wash the Brussels sprouts, trim the ends, and halve them lengthwise.
- Roast the Sprouts: Toss the sprouts with 1 tbsp of olive oil, salt, and pepper. Spread them cut-side down on the large baking sheet.
- Roast for 20 to 25 minutes, or until they are tender on the inside, nicely browned, and crispy on the edges.
- Cook the Bacon: While the sprouts roast, cook the bacon in your frying pan over medium heat until it is crispy.
- Remove the bacon, reserving 1 tbsp of the bacon fat if you plan to use the vinaigrette. Place the bacon on a paper towel-lined plate to drain, then chop it roughly.
- Make Vinaigrette (Optional): If using, whisk together the balsamic vinegar, maple syrup, and the reserved bacon fat/olive oil.
- Assemble and Serve: Transfer the warm roasted Brussels sprouts to a serving bowl. Sprinkle the chopped, crispy bacon and the shaved Parmesan cheese over the top.
- If using the vinaigrette, drizzle it over the salad and toss gently. Serve immediately while warm.
Variations
- Add Sweetness: Toss the sprouts with a pinch of brown sugar or a drizzle of balsamic glaze during the last 5 minutes of roasting.
- Make it Garlicky: Add 2 minced cloves of garlic to the sprouts during the last 10 minutes of roasting.
- Nutty Crunch: Sprinkle 1/4 cup of toasted pine nuts or sliced almonds into the mix before serving.
Storage: This dish is best served fresh and warm for maximum crispness. Leftovers can be stored in the fridge for up to 3 days. Reheat briefly in a dry pan or toaster oven to restore some crispness.
Common Mistakes to Avoid: Don’t overcrowd the baking sheet when roasting the sprouts; they need space to brown and crisp up. Make sure your bacon is very crispy, as soft bacon can make the entire dish feel soggy.
Final Thoughts: Simple, savory, and satisfying! This Brussels sprouts and bacon dish is an easy win and a delicious, low-effort addition to your holiday menu.
Sweet Potato and Kale Salad
Why You’ll Love This Recipe: This salad is a healthy hug in a bowl! It delivers all the cozy flavors of the holiday season while still feeling fresh and vibrant. You’ll love the sweet, caramelized notes of the roasted sweet potatoes paired with the slightly bitter, earthy kale and the crunch of sunflower seeds. It’s a make-ahead wonder and a fantastic option for plant-based guests!
Ingredients
- For the Salad:
- 2 medium Sweet Potatoes (about 500 g), peeled and cubed
- 1 tbsp (15 ml) Olive Oil (for roasting)
- 1 large bunch (about 200 g) Kale (curly or lacinato), tough ribs removed and chopped
- 1/2 cup (about 60 g) Dried Cranberries
- 1/4 cup (about 40 g) Sunflower Seeds, toasted
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- For the Simple Maple-Dijon Dressing:
- 3 tbsp (45 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Apple Cider Vinegar
- 1 tbsp (15 ml) Maple Syrup
- 1 tsp (5 g) Dijon Mustard
Tools and Preparation
- Large baking sheet
- Large mixing bowl
- Small bowl or jar with a lid (for dressing)
- Sharp knife
Step-by-Step Instructions
- Roast the Sweet Potatoes: Preheat oven to 200°C (400°F). Toss the cubed sweet potatoes with 1 tbsp of olive oil, salt, and pepper.
- Spread them in a single layer on the baking sheet. Roast for 20 to 25 minutes, flipping halfway until tender and caramelized. Let them cool completely.
- Prepare the Kale (Crucial Step!): Place the chopped kale in the large mixing bowl. Drizzle with a tiny bit of olive oil (about 1 tsp) and a pinch of salt.
- Massage the Kale: Use your hands to gently massage the kale for about 2 minutes. This breaks down the tough fibers, making the kale tender and much easier to chew and digest.
- Make the Dressing: Whisk or shake together all the dressing ingredients in a small bowl or jar until fully combined.
- Assemble: Add the cooled roasted sweet potatoes, dried cranberries, and toasted sunflower seeds to the bowl with the massaged kale.
- Pour the dressing over the ingredients and toss gently but thoroughly to coat the kale. Serve at room temperature.
Variations
- Add Crunch: Swap sunflower seeds for chopped walnuts or pepitas.
- Make it Savory: Add 1/2 cup (75 g) of crumbled feta or goat cheese, if not making it strictly vegan.
- Spice it Up: Sprinkle the sweet potatoes with a dash of smoked paprika or cinnamon before roasting.
Storage: This is a fantastic make-ahead salad! It can be stored fully dressed in the refrigerator for up to 3 days. The kale will soften nicely as it sits in the dressing.
Common Mistakes to Avoid: Do not skip massaging the kale; otherwise, the leaves will be harsh and bitter. Ensure the sweet potatoes are thoroughly cooled before adding them to the kale, or the kale might get soggy.
Final Thoughts: This simple, satisfying, and beautiful salad brings your plate bright color and hearty texture. It’s proof that healthy holiday food can be the star of the show!
Cranberry Walnut Spinach Salad
Why You’ll Love This Recipe: This salad is the definition of a classic holiday side. The deep green spinach, bright red cranberries, and crisp texture of the walnuts scream “festive.” It’s incredibly easy to assemble last-minute, and the light citrus dressing is the perfect palate cleanser next to rich turkey and gravy.
Ingredients
- For the Salad:
- 1 large bag (about 280 g) Fresh Baby Spinach
- 1/2 cup (about 75 g) Dried Cranberries
- 1/2 cup (about 60 g) Walnuts, toasted and roughly chopped
- 1 large Orange, peeled and segmented (or supreme the orange)
- 1/4 cup (about 30 g) Feta or Goat Cheese, crumbled (optional)
- For the Simple Citrus Vinaigrette:
- 3 tbsp (45 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Apple Cider Vinegar (or white wine vinegar)
- 1 tbsp (15 ml) Honey or Maple Syrup
- 1 tbsp (15 ml) Fresh Orange Juice (from the segmented orange)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large serving bowl
- Small bowl or jar with a lid (for dressing)
- Sharp knife (for segmenting the orange)
Step-by-Step Instructions
- Prepare the Toppings: Peel the large orange and carefully slice between the membranes to remove the segments. This is called “supreming” the orange. Squeeze the leftover core over a small bowl to catch the fresh juice for the dressing.
- Make the Dressing: In your small bowl or jar, combine the olive oil, vinegar, honey (or maple syrup), 1 tbsp of the reserved fresh orange juice, salt, and pepper.
- Whisk or shake the mixture well until everything is fully blended. Set it aside.
- Assemble: Place the fresh spinach in your large serving bowl.
- Add the dried cranberries and the toasted, chopped walnuts to the spinach.
- Gently place the fresh orange segments on top of the salad ingredients.
- Dress and Serve: Right before serving, drizzle the desired amount of dressing over the salad.
- Toss very gently to combine. Serve immediately while the spinach is fresh and crisp.
Variations
- Add Protein: Mix in 1/2 cup of shelled edamame or cooked, cooled chicken if serving as a main course later.
- Nut Swap: Use toasted pecans or slivered almonds instead of walnuts for a different crunch.
- Cheese: Crumbled goat cheese or feta (as listed above) adds a wonderful salty creaminess.
Storage: This salad must be stored undressed. Store the spinach, toppings, and dressing in separate containers in the refrigerator for up to 3 days.
Common Mistakes to Avoid: Never dress this salad until the moment you are serving it; spinach wilts quickly under vinegar. Make sure your walnuts are toasted, as raw walnuts taste much less flavorful.
Final Thoughts: A simple yet perfect holiday salad! The beautiful color and refreshing citrus note make this a festive addition that is ready in minutes.
Apple and Cheddar Salad with Maple Vinaigrette
Why You’ll Love This Recipe: This salad celebrates classic autumn flavors! It’s the perfect blend of sweet, sharp, and crisp. The crunchy apple and salty cheddar are a simple pairing that feels sophisticated, and the warm maple vinaigrette makes this salad special enough for the holiday table.
Ingredients
- For the Salad:
- 1 bag (about 140 g) Mixed Greens (such as spring mix or romaine)
- 2 medium Apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced
- 1 cup (about 120 g) Sharp Cheddar Cheese, cubed or shredded
- 1/2 cup (about 60 g) Toasted Pecans or Walnuts, roughly chopped
- 1/4 cup (about 35 g) Dried Cranberries
- For the Maple Vinaigrette:
- 1/4 cup (60 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Apple Cider Vinegar
- 1 tbsp (15 ml) Pure Maple Syrup
- 1 tsp (5 ml) Dijon Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large serving bowl
- Small bowl or jar with a lid (for dressing)
- Sharp knife and cutting board
Step-by-Step Instructions
- Prepare the Dressing: In a small bowl or jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Whisk or shake the mixture vigorously until the vinaigrette is thoroughly blended and slightly thickened. Set it aside.
- Prevent Browning (Optional): If you are preparing the apples more than 30 minutes ahead, toss the slices in a small bowl with a squeeze of lemon juice to prevent browning.
- Assemble: Place the mixed greens in your large serving bowl.
- Arrange the apple slices, cubed cheddar cheese, toasted pecans (or walnuts), and dried cranberries evenly over the greens.
- Dress and Serve: Drizzle the desired maple vinaigrette over the salad ingredients.
- Toss very gently to combine, being careful not to over-mix. Serve immediately while the apples are crisp.
Variations
- Add Crunch: Include 1/4 cup of crispy fried onions or croutons for an extra savory crunch.
- Different Cheese: Swap cheddar for blue or goat cheese for a sharper flavor contrast.
- Warm the Vinaigrette: For a cozy touch, slightly warm the olive oil before whisking the dressing ingredients together.
Storage: Store the dressing separately in the fridge for up to one week. Store the cheese, nuts, and greens separately to keep the salad components fresh. Slice only the apples and dress the salad just before serving.
Common Mistakes to Avoid: Do not dress the greens too far ahead of time; they will wilt quickly. Be sure to use a firm, crisp apple variety, like Honeycrisp, which holds its texture well.
Final Thoughts: This simple salad brings a refreshing sweetness and a festive crunch to your Thanksgiving plate. It’s an easy, reliable recipe everyone will love!
Roasted Vegetable and Farro Salad
Why You’ll Love This Recipe: This salad is a brilliant mix of comfort and freshness. Roasting the vegetables brings out their natural sweetness and deep, savory flavors, which pair perfectly with the nutty, hearty farro. It’s filling enough to be a meal on its own but light enough to be a perfect side, and it’s a great warm option for your table.
Ingredients
- For the Salad:
- 1 cup (about 180 g) Farro, uncooked
- 4 cups (about 1 liter) Vegetable Broth or Water
- 1 Red Bell Pepper, chopped
- 1 Zucchini, chopped
- 1 cup (about 150 g) Cherry Tomatoes, halved
- 1 Red Onion, roughly chopped
- 2 tbsp (30 ml) Olive Oil (for roasting)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 cup (about 15 g) Fresh Basil or Parsley, chopped
- For the Simple Lemon Dressing:
- 3 tbsp (45 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Fresh Lemon Juice
- 1/2 tsp Dried Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large baking sheet
- Medium saucepan with a lid
- Large mixing bowl
- Small bowl or jar (for dressing)
Step-by-Step Instructions
- Cook the Farro: Combine the farro and vegetable broth (or water) in the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, until tender but still chewy. Drain any excess liquid and set aside to cool.
- Roast the Vegetables: Preheat the oven to 200°C (400°F). Toss the bell pepper, zucchini, cherry tomatoes, and red onion with two tablespoons of olive oil, salt, and pepper on a large baking sheet.
- Roast for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized. Let them cool slightly.
- Make the Dressing: Whisk or shake together the olive oil, lemon juice, oregano, salt, and pepper in a small bowl or jar until well combined.
- Assemble: In the large mixing bowl, combine the cooked farro, the cooled roasted vegetables, and the chopped fresh herbs.
- Dress and Serve: Pour the dressing over the farro and vegetables. Toss gently until everything is evenly coated. Serve warm or at room temperature.
Variations
- Add Crunch: Stir 1/2 cup of toasted pine nuts, slivered almonds, or sunflower seeds.
- Add Cheese: After cooling the salad slightly, toss in 1/2 cup (about 75 g) of crumbled feta cheese.
- Different Grain: Swap the farro for quinoa or brown rice if you need a gluten-free option.
Storage: This salad is excellent for making 1-2 days ahead! Store the dressed salad in an airtight container in the refrigerator for up to 4 days. It’s perfect served cold for easy leftovers.
Common Mistakes to Avoid: Don’t roast the cherry tomatoes the entire time; add them halfway through the roasting time so they don’t turn mushy. Let the farro and veggies cool before mixing with the herbs to keep them bright and fresh.
Final Thoughts: This robust and flavorful salad is a welcome addition to any holiday table. It’s an excellent way to enjoy the cozy flavors of autumn in a refreshing dish!
Winter Citrus Salad with Avocado
Why You’ll Love This Recipe: This salad is pure sunshine on a plate! It provides a fantastic flavor reset, cutting through the richness of the holiday meal with bright, tangy citrus. You’ll love the beautiful color contrast of the vibrant oranges and pink grapefruit against the creamy green avocado. It’s light, hydrating, and surprisingly satisfying.
Ingredients
- For the Salad:
- 1 large bag (about 140 g) Mixed Greens (such as baby spinach or butter lettuce)
- 1 large Orange, peeled and segmented (or supreme)
- 1 large Grapefruit, peeled and segmented (or supreme)
- 1 medium Avocado, peeled and sliced or cubed
- 1/4 cup (about 30 g) Toasted Pistachios or Almonds
- 2 tbsp (about 15 g) Red Onion, very thinly sliced (optional)
- For the Light Honey-Lime Dressing:
- 3 tbsp (45 ml) Extra Virgin Olive Oil
- 2 tbsp (30 ml) Fresh Lime Juice
- 1 tsp (5 ml) Honey
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Tools and Preparation
- Large serving platter or bowl
- Sharp knife and cutting board
- Small bowl or jar with a lid (for dressing)
Step-by-Step Instructions
- Prepare the Citrus: Carefully peel and segment the orange and grapefruit over a bowl to catch any juices. It’s best to remove all the white pith (supreming) for a clean presentation.
- Make the Dressing: Combine the olive oil, fresh lime juice, honey, salt, and pepper in a small bowl or jar.
- Whisk or shake the mixture vigorously until the dressing is thoroughly combined. Set it aside.
- Assemble the Base: Arrange the mixed greens on a large serving platter or in a shallow bowl.
- Layer the Toppings: Artfully arrange the citrus segments and avocado slices over the greens. If using, add the very thin slices of red onion.
- Finish and Serve: Sprinkle the toasted pistachios or almonds evenly over the top.
- Drizzle the dressing lightly over the entire salad just before serving. Do not toss—the layers look beautiful as they are! Serve immediately.
Variations
- Add Crunch: Sprinkle on some toasted sesame seeds or chia seeds for added texture.
- Cheese Pairing: Crumbled goat or cotija cheese pairs wonderfully with citrus for a salty bite.
- Herb Freshness: Sprinkle with a handful of fresh mint leaves just before serving for an extra layer of freshness.
Storage: This salad must be served immediately after slicing the avocado and adding the dressing. To prep ahead, make the dressing up to 3 days in advance. Keep all solid ingredients separate, and cut the citrus and avocado before assembling.
Common Mistakes to Avoid: Don’t slice the avocado or dress the salad more than 15 minutes before serving; the avocado will brown, and the greens will wilt. Use a mix of colors (pink grapefruit and navel orange) for the best visual appeal.
Final Thoughts: Light, bright, and absolutely stunning, this citrus and avocado salad is the perfect refreshing finale to your Thanksgiving side dish lineup.
Conclusion
See? You did it!
Now you have ten amazing, simple, colorful recipes ready for your holiday menu.
No more boring, heavy, or complicated side dishes for you!
Each of these salads, from the comforting Autumn Harvest Quinoa Salad to the bright Winter Citrus Salad, is designed to be easy to execute.
More importantly, each one is designed to make your table look vibrant and your guests feel great.
This year, focus on enjoying your family and friends, not stressing over complicated cooking.
Pick one, pick two, or try all ten!
You are prepared to host the most flavorful, beautiful, stress-free holiday feast yet.
You’ve got this!
