Salads are probably the most overlooked side at Thanksgiving (or any celebration dinner) and I think that’s super sad.
Salad is amazing. It provides just the right contrast to all the richness of the rest of the table. Salad brightens up the meal and makes it feel more fun and festive. Put Thanksgiving salad on the table, even if it’s just for you. Here are some of my favorite salads all of which are the perfect addition to your ultimate Thanksgiving dinner.
Autumn kale salad
This is my all time favorite salad to make and eat. Tender massaged kale, shredded brussel sprouts, a Japanese rice vinegar and soy dressing, plus crunchy almonds and sweet apple. It’s seriously so good.
Ingredients
- 1/4 cup rice vinegar Japanese preferred
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp neutral oil
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 2 bunches kale thinly shredded, approx 8 cups, dinosaur/tuscan/lacinato preferred
- 1 lb Brussels sprouts shredded, approx 6 cups
- 1 cucumber sliced
- 1 apple cut into matchsticks, Fuji preferred
- 1 carrot shredded
- 1/4 cup sliced almonds
- roasted chicken breast sliced, optional
- roasted squash cubed, optional
Instructions
- In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
- Toss together the shredded kale, sprouts, cucumber, fuji apple, and carrots in a large bowl. Dress evenly to taste and top with sliced almonds.
- Optionally top with roasted chicken breast and roasted squash! Enjoy!
Estimated Nutrition
Green goddess salad
Okay, it’s one of those TikTok trends, but it’s also a legit good salad. Any salad you eat with a spoon is a win in my books. This salad is green and refreshing and the crunch of the cabbage is epic. PS – use parm instead of the nutritional yeast for an extra bit of oomph.
Ingredients
Salad
- 1 small cabbage finely diced, or iceberg lettuce
- 3-4 small Persian cucumbers finely diced
- 1 bunch green onions sliced
- 1/4 cup chives finely sliced
Green Goddess Dressing
- juice of 2 lemons
- 1/4 cup olive oil
- 2 tbsp rice vinegar
- 2 cloves garlic
- 1 small shallot
- 1 cup fresh basil
- 1 cup spinach
- 1/3 cup nutritional yeast
- 1/4 cup walnuts
- 1 tsp salt
Special Equipment
- blender
Instructions
- Finely dice or chop up all of the vegetables and toss in a large bowl.
- In a blender or food processor, add the dressing ingredients, liquids first: lemon juice, olive oil, rice vinegar, shallot, basil leaves, spinach, nutritional yeast, walnuts, and salt. Blend until smooth.
- Add the dressing to the bowl with the diced vegetables and mix well. Enjoy on its own, on tacos, as a side with protein, or scooped up with tortilla chips!
Estimated Nutrition
Kabocha celery salad
This is one of those dark horse salads where it sounds a little questionable but after tasting, you’re like, oh, I get it. Celery is often overlooked for salads, but it’s one of those vegetables that just makes sense. Celery gets the co-starring role in this salad, along with creamy, sweet roasted kabocha. The cranberries and raisins add a touch of chewy sweetness and the entire salad is drenched in a super simple shallot vinegar olive oil dressing.
Miso cucumber green bean salad
This guy is kind of a mash up between smashed cucumber salad and miso green beans. Super refreshing and crunchy, just what you need when you need a break from all the cream and cheese of Thanksgiving.
Pasta salad
Pasta salad seems more like a summer thing, but in our home, it’s a staple at every big dinner celebration. Mike loves pasta salad, possibly because it’s more pasta than salad? Anyway, it’s tangy, refreshing, and crunchy thanks to a plethora of vegetables: carrots, cucumbers, peppers, cabbage, and tomatoes.
Pasta Salad
Ingredients
- 1/3 cups rice vinegar
- 1/3 cups neutral oil
- 1-2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- salt and freshly ground pepper
- 1 tbsp toasted sesame seeds
- 6 oz pasta short preferred
- 2 cups red cabbage thinly sliced
- 1 red pepper cored and sliced
- 1 orange pepper cored and sliced
- 1 cucumber deseeded and julienned
- 1 pint cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 1/3 cups fresh cilantro roughly chopped
- 1/3 cups green onions sliced
Instructions
- Whisk together the dressing and set aside.
- Cook the pasta according to the package directions. When the pasta is ready, give it a quick rinse under cool running water, making sure that none of the pieces are sticking together. Drain well.
- While the pasta is cooking, prep the vegetables.
- Add the pasta to a large bowl and toss with 1/2 of the dressing, making sure to coat each piece of pasta.
- At this point the pasta should be fairly cool. Add the vegetables, the remaining dressing, and toss to coat evenly. Enjoy!
Estimated Nutrition
Broccoli salad
Broccoli salad is one of those salads you can make ahead and let marinate because it just gets better and better with time. If you haven’t tried a broccoli salad yet, this is the one! Tiny raw (yes, raw!) broccoli florets are tossed in a sweet and tangy dressing. The broccoli gets soft and marinated but still stays crunchy. Sweet, chewy raisins, a bit of onion, and flaky sliced almonds add the finishing touch.
Ingredients
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or other vinegar
- 1 tbsp neutral oil
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp sugar
- 1/2 tsp black pepper or to taste
Salad
- 3 cups broccoli chopped, about 1 small head
- 1/4 red onion diced
- 1/4 cup craisins
- 2 tbsp sliced almonds
- 1/2 tsp toasted sesame seeds to finish
Instructions
- Whisk the dressing ingredients together in a large bowl, then add the remaining ingredients and toss well. Taste and adjust the seasoning if needed. Sprinkle on some sesame seeds and enjoy!
Estimated Nutrition
That’s it for now! Is salad on your Thanksgiving table? Personally, I would love a salad buffet at Thanksgiving. Wouldn’t that be awesome? Like those cake parties where everyone brings a different cake but it’s all salad and you go around and get to try a bunch of different salads. No? Just me? It can’t just be me, right?!
hope there are some salads in your future,
xoxo steph
