Add some green to your Thanksgiving table while celebrating autumn and winter produce. These five salads are crowd pleasers that feature fresh flavors as well as some traditional Thanksgiving ingredients. Get the ingredients you need for these holiday favorites at the Co-op!
Shaved Brussels Sprouts Salad
Ingredients
- 2 lb Brussels sprouts
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 tsp salt, divided
- 1 tsp ground black pepper, divided
- 1 cup dried, sweetened cranberries
- 1 cup grated sharp white cheddar cheese
- 1/2 cup pine nuts
- 1/4 cup chopped parsley leaves
Method
- Trim the stem end off each Brussels sprout, saving any bright green leaves that fall off.
- Place the Brussels sprouts cut side down on a cutting board and slice very thin or use a mandolin slicer to thinly shave your Brussels. Transfer to a mixing bowl with the leaves.
- Whisk together the olive oil, lemon juice, Dijon mustard, honey, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Pour over the Brussels sprouts. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon pepper. Mix well to combine. Let rest for 15 minutes.
- Add the cranberries, cheddar cheese, nuts, and parsley. Toss and enjoy!
Pomegranate Spinach Salad
Ingredients
- 10 ounces of baby spinach leaves, rinsed and drained
- 1/2 cup pecan pieces
- 1/2 cup crumbled feta
- 1/4 medium apple, cubed
- 1/2 cup pomegranate seeds
- 2 Tbsp pomegranate juice
- 1/8 cup orange juice
- 2 Tbsp cup balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- 1 Tbsp Dijon mustard
- 2 tsp honey
Method
- In a large bowl, combine the pomegranate seeds, apple, feta, pecans, and spinach.
- Whisk together the honey, Dijon mustard, garlic powder, olive oil, balsamic vinegar, orange juice, and pomegranate juice.
- Toss the salad with the dressing and enjoy!
Blue Cheese Arugula Salad
Ingredients
- 5 ounces of arugula, washed and drained
- 3 ounces crumbled blue cheese (We suggest seasonal Rogue River Blue.)
- 1/2 Bartlett pear, sliced thinly
- 1/2 cup green grapes, sliced in half if preferred
- 2 ounces of prosciutto, sliced into thin strips
- 4 Tbsp extra virgin olive oil
- 4 Tbsp balsamic glaze
Method
- Toss together the arugula, pear, grapes, and prosciutto.
- Whisk together the balsamic glaze and olive oil.
- Add in the blue cheese and dressing. Toss and enjoy!
Kale Citrus Salad
Ingredients
- 3 large oranges, segmented
- 2 ruby red grapefruit, segmented
- 3 tablespoons orange juice
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon honey
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 5 ounces of kale
- 1/4 cup red cabbage, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup walnut pieces
Method
- Remove the stem from the kale, chop it to desired bite size, and massage with a teaspoon of olive oil.
- Whisk together the orange juice, white wine vinegar, Dijon mustard, sugar, salt, honey, black pepper, and olive oil.
- Add the cabbage, onion, walnuts, oranges, and grapefruit to the kale.
- Top with the dressing, toss, and enjoy!
Cranberry Quinoa Salad
Ingredients
- 1 large garlic clove, grated or finely minced
- 1 small shallot, minced
- the juice of 1 lemon
- 2 Tbsp extra virgin olive oil
- 1 tsp maple syrup
- salt and pepper, to taste
- 5 ounces of kale
- 1/4 cup almonds, sliced
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 2 Tbsp parmesan, grated
method
- Remove the stem from the kale, chop it to desired bite size, and massage with a teaspoon of olive oil.
- Whisk together the garlic, shallow, lemon juice, olive oil, and maple syrup. Add salt and pepper to taste.
- Add the almonds, quinoa, parmesan, and cranberries to the kale.
- Toss with the dressing and enjoy!
