20 Thanksgiving Salads to Brighten Up Your Meal - 华体会体育推荐

On a table sagging under the weight ofturkey,stuffing,sweet potatoes,green bean casserole, and who knows what other dishes, a salad can easily go ignored. And it's especially easy to ignore it if the salad is an afterthought—something thrown together in a couple of minutes right before people sit down to eat.

But Thanksgiving dinner is a meal full of heavy dishes, and an artfully prepared salad can be a welcome addition to the spread, as both a palate cleanser and a delicious attraction in its own right. Plus, if you eat something green on Thanksgiving, that cancels out all the unhealthy foods, right?

In that spirit, we've rounded up 20 Thanksgiving salad recipes worth saving room on your plate for, whether it's crisp broccoli with a basil-pistachio vinaigrette, roasted cipollini onions with red cabbage and chicory, or an updated take on seven-layer salad.

Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes

Vicky Wasik

If you're planning on making an elaborate Thanksgiving feast, you might well be wary of a salad with so many ingredients. The good news is that most of the work required by this recipe can be done ahead of time: You can cook the cauliflower, broccoli, and potatoes a couple of days in advance, then slice the radishes and sunchokes on Wednesday, leaving a very manageable workload for Thanksgiving Day.

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Roasted-Beet Salad With Horseradish Crème Fraîche and Pistachios

J. Kenji López-Alt

Beet and horseradish is a classic combination, and this salad makes the most of it with tender, deeply sweet roasted beets and a creamy crème fraîche–based horseradish sauce. Ourfavorite way to roast beetsis in tightly sealed foil packets—the beets steam as they roast, for faster cooking.

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Beet and Citrus Salad With Pine Nut Vinaigrette

J. Kenji López-Alt

For this colorful salad, we use the same roasting-in-foil technique for the beets, which leaves them tender and candy-sweet. To cut that sweetness a little, we mix the beets with tart grapefruit and spicy arugula, then dress the salad with a pine nut vinaigrette.

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Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes

J. Kenji López-Alt

Even with the foil-pouch method, roasting beets can still take over an hour, and that's a long time to give up space in your oven on Thanksgiving. Fortunately, beets don't need to be cooked at all to make a great salad. Here, we thinly slice the beets on amandoline, leaving them crisp and lightly sweet, and mix them with winter greens, sliced radishes, toasted flax seeds, and Parmesan.

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Broccoli Salad With Radicchio, Basil, and Pistachios

Vicky Wasik

It's common to discard the stems when preparing broccoli, but when you do, you're wasting a delicious part of the plant. In this salad, we mix raw broccoli stems with lightly blanched florets to get a variety of textures, then add bitter radicchio and toss it all with a bold vinaigrette flavored with basil and pistachios.

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Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese

Vicky Wasik

Ordinary raisins can be a fine salad mix-in, but once you've tried homemadeoven-dried grapes, you'll forget all about the store-bought kind. Not only is the flavor better, but you can also dehydrate them to just the degree you want—let them sit in the oven a little longer for a chewier texture or less time to keep them plumper and juicier. These DIY raisins are especially at home in all kinds of salads, like this simple one made with kale, walnuts, and blue cheese.

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Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale

Vicky Wasik

Try this salad, which pairs roasted fingerling potatoes with shallots, mushrooms, and kale, as an alternative to a typical Thanksgiving potato dish. We roast the shallots to bring out their sweetness and marinate the mushrooms in vinegar to give them an acidic bite. The baby kale goes in raw, but wilts slightly thanks to residual heat from the potatoes.

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Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette

J. Kenji López-Alt

Brussels sprouts have gotten a well-deserved second look in recent years—they can be wonderful, despite your childhood memories of them, as long as they're prepared properly. The key tocooking sprouts是使用非常高的热量,给他们一个古怪的字符. Here, we char the leaves in meaty bacon fat and dress them with a flavorful hazelnut and bacon vinaigrette.

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Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese

Vicky Wasik

This salad uses shredded Brussels sprouts in two ways—we leave half of them raw and wilt the other half in salt to soften them. Both get paired with creamy goat cheese, crunchy toasted hazelnuts, and a winter-appropriate tangerine vinaigrette.

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Red Cabbage Salad With Roasted Cipollini Onions

Emily and Matt Clifton

Cipollini onions are a Thanksgiving staple, and this salad gives them a fresh context in which to shine. We roast them until they're meltingly tender, then toss them with crunchy red cabbage and toasted walnuts for textural contrast. To offset the sweetness of the onions, we also toss in bitter chicory and aged goat cheese—Humboldt Fog is my personal favorite.

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7-Layer Make-Ahead Salad With Chickpeas, Endive, and Yogurt Dressing

J. Kenji López-Alt

This sophisticated take on seven-layer salad can be made a day ahead of time, which means one less thing to do on Thanksgiving Day. The base is canned chickpeas, which we top with endive, cucumber, onions, celery, radishes, herbed yogurt, and crumbled feta. A sprinkling of pomegranate seeds is a nice festive touch.

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Roasted Pear Salad With Endive, Pomegranate, Blue Cheese, and Hazelnut Vinaigrette

Vicky Wasik

This perfectly seasonal salad is packed with contrasting flavors and textures—sweet roasted pears, bitter endive, tart pomegranate seeds, funky blue cheese, and a hazelnut vinaigrette. The vinaigrette can be made a week in advance, and the pears can be roasted on Tuesday, but save everything else for right before serving on Thanksgiving.

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Beet and Wheat Berry Salad With Pickled Apples and Pecans

Vicky Wasik

Hearty grain salads don't just keep well; they actually tend to get better after spending a few days in the fridge. That's certainly true of this salad, made with chewy wheat berries, sweet roasted beetroots, sautéed beet greens, toasted pecans, and pickled apples. You can use whatever types of beets you'd like, though a mix of colors will make the prettiest salad.

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Carrot and Rye Berry Salad With Celery, Cilantro, and Marcona Almonds

J. Kenji López-Alt

这种安慰,始于黑麦berr丰盛的沙拉ies, a more flavorful alternative to wheat berries, which we combine with carrots, onions, cilantro, celery, and toasted Marcona almonds. We cook the carrots until they're tender and rely on the celery and almonds to give the salad some crunch. Given the range of flavors in this salad, it doesn't need to be dressed with anything fancier than a basic vinaigrette.

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Fingerling Potato Salad With Chorizo, Onion, and Arugula

Vicky Wasik

In this fresh version of potato salad, creamy fingerling potatoes are tossed with Spanish chorizo, onions both pickled and sautéed, and peppery arugula and then dressed simply with sherry vinegar and olive oil—not a drop of mayo in sight. Don't forget to use a heavy hand when salting the water for the potatoes; it's essential to getting them adequately seasoned.

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Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans

Vicky Wasik

Earthy and flavorful wild rice meets two bright and fruity elements in this salad—sweet-tart dried cranberries and tangy pickled apples. Toasted pecans add a rich and nutty note, while sautéed onion and celery contribute aromatic depth. It's a perfect side dish for your Thanksgiving table.

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Wild Rice Salad With Mushrooms, Celery Root, and Pine Nuts

Vicky Wasik

This version of wild rice salad complements the earthy nature of the rice with equally earthy ingredients: sautéed mushrooms, celery root, and toasted pine nuts. Add even more flavor to the salad by incorporating reconstituted dried mushrooms and cooking the rice in stock instead of water.

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Carrot Salad With Yogurt, Ghee, and Barberry Dressing

Vicky Wasik

This gorgeous (and easy) salad incorporates carrots both as thin strips shaved with apeelerand in larger, crunchy quick-pickled pieces. A dressing of warm spices, rich ghee, and tangy yogurt balances out the vegetal flavors of the carrots and dill.

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Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

Vicky Wasik

This Korean banchan-style fall salad features charred Brussels sprouts and raw leeks in a punchy coffee-Dijon dressing. We start by quickly cooking the sprouts in a hot cast iron pan, then cooling and mixing them with the thinly sliced raw leeks. For the dressing, the bitterness of the coffee and Dijon are balanced out with ingredients like honey, cider vinegar, and toasted sesame oil. Make sure to add the mustard just before dressing the salad so that it keeps its kick.

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Toasted Barley Salad With Kombu and Pepitas

Vicky Wasik

For this grain salad, we reach for hulled barley and toast it in a dry saucepan to bring out its deep, nutty aroma. The barley is then simmered with kombu to give it a light seasoning. The kombu gets fished out, cut up, and mixed with the grains, pepitas, crunchy pumpkin seeds, and a splash of olive oil. It's a warm banchan-style salad that will fit right in on your Thanksgiving table.

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