A pomegranate and spinach salad shown from above.

5 Salads for Your Thanksgiving Dinner

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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!

A shaved brussels sprouts salad with cranberries shown from above.

Shaved Brussels Sprouts Salad

Ingredients

Method

  1. Trim the stem end off each Brussels sprout, saving any bright green leaves that fall off.
  2. 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.
  3. 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.
  4. Add the cranberries, cheddar cheese, nuts, and parsley. Toss and enjoy!
A pomegranate and spinach salad shown from above.

Pomegranate Spinach Salad

Ingredients

Method

  1. In a large bowl, combine the pomegranate seeds, apple, feta, pecans, and spinach.
  2. Whisk together the honey, Dijon mustard, garlic powder, olive oil, balsamic vinegar, orange juice, and pomegranate juice.
  3. Toss the salad with the dressing and enjoy!
A blue cheese and walnut salad shown from above

Blue Cheese Arugula Salad

Ingredients

Method

  1. Toss together the arugula, pear, grapes, and prosciutto.
  2. Whisk together the balsamic glaze and olive oil.
  3. Add in the blue cheese and dressing. Toss and enjoy!
A kale salad with citrus and apples shown from above.

Kale Citrus Salad

Ingredients

Method

  1. Remove the stem from the kale, chop it to desired bite size, and massage with a teaspoon of olive oil.
  2. Whisk together the orange juice, white wine vinegar, Dijon mustard, sugar, salt, honey, black pepper, and olive oil.
  3. Add the cabbage, onion, walnuts, oranges, and grapefruit to the kale.
  4. Top with the dressing, toss, and enjoy!
A quinoa, kale, and cranberry salad shown from above

Cranberry Quinoa Salad

Ingredients

method

  1. Remove the stem from the kale, chop it to desired bite size, and massage with a teaspoon of olive oil.
  2. Whisk together the garlic, shallow, lemon juice, olive oil, and maple syrup. Add salt and pepper to taste.
  3. Add the almonds, quinoa, parmesan, and cranberries to the kale.
  4. Toss with the dressing and enjoy!