By michael vivar
When one thinks of a Thanksgiving banquet, the sights and aromas that spring to mind are those emanating from rich foods such as turkey, stuffing, mashed potatoes and gravy.
Salads are often an afterthought. This is a mistake. Salads aren't only nutritious and delicious. They also help digest a decadent holiday meal. Here are Thanksgiving salads guests won't be able to resist.
Cube 3 sweet potatoes, drizzle with maple syrup and roast at 425 F for 20 minutes. Place in serving bowl. Add 6 cups shredded kale. Add 1 cup chopped walnuts. Add 1/2 cup pomegranate seeds. Toss with cider vinegar. Top with feta.
Combine 6 cups arugula, 1 apple and pear thinly sliced, 1/2 cup pecans, 1/2 cup feta and 1/2 cup dried cranberries in a serving bowl. Whisk 1/2 cup olive oil, 2 Tbsp honey and 2 Tbsp apple cider in a bowl. Toss all ingredients together.
Boil 1 lb of frozen lima beans for 15 minutes. Add 1 lb frozen corn and simmer 5 minutes then drain. Cook 1 thinly sliced onion in olive oil until tender. Toss it all with 2 Tbsp cider vinegar, 3 Tbsp parsley, 1 tsp sage and 4 chopped plums.
Combine 1 sliced apple, 5 oz arugula, 1/2 cup chopped almonds and 1/4 cup ricotta in a serving bowl. Whisk 1 Tbsp brown mustard, 1 Tbsp cider vinegar and 2 Tbsp coarse salt. Toss all ingredients together.
Shred 1 lb brussels sprouts. Bring 2 Tbsp olive oil to medium heat in a skillet. Add sprouts, 1/2 tsp ground nutmeg and. Cook for 3 minutes. Pour into serving bowl and toss with 1/2 cup chopped walnuts and 1/2 cup dried cranberries.
Combine 6 cups shredded baby greens, 3 cups shredded endive, 1 small sliced pear and 1/4 chopped hazelnuts in a serving bowl. Toss with 2 tsp olive oil, 1 tsp lemon juice, 1 tsp cider vinegar and coarse salt and pepper to taste.
Whisk 2 Tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcester sauce, 1 tsp anchovy paste, 1 cup mayonnaise and salt and pepper to taste. Toss with 2 heads coarsely chopped romaine lettuce. Garnish generously with shaved pecorino.
Combine 6 cups micro greens, 2 thinly sliced cucumbers, 1 thinly sliced large red onion and 2 cups pine nuts. Toss with 5 Tbsp olive oil, 3 Tbsp lemon juice, 1 tsp Dijon mustard, 3 minced cloves garlic and coarse salt and pepper to taste.
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