We might associate Thanksgiving with a comforting, creamy drink green bean casserolesthe mountains of mashed potatoesAnd turkey covered in sauce. (Not to mention the slices of both pumpkin and apple pie.) And all of that is fine, but the best Thanksgiving tables have something leafy or green to balance out our plates.
And it doesn’t have to be just a bunch of lettuce. Your thanksgiving salad can come in all shades and shapes: minced Brussels sprouts, roasted fennel, tart green apples. Here, we’ve combed through our selection of salads and selected 27 of our favorites to add to your feast.
This salad offers a refreshing counterpart to all that turkey, stuffing, and gravy. Plus, all of the components (except the pomegranate seeds and apple) can be made up to two days in advance, making it the perfect choice for a busy host.
This clever recipe uses Brussels sprouts in two ways: shredded raw and cooked until caramelized, to create a variety of textures and flavors. Toasted pepitas, topped with savory nutritional yeast and tamari, complete the dish with a crisp finish.
Horseradish’s spicy, punchy personality works wonders with sweet and earthy fall vegetables.
Warm, sticky dates are the star of this squash salad. Awesome blue cheese keeps the sweetness in check (you can also swap out feta if you like).
For a completely autumnal take on a classic Caesar salad, ditch the romaine and use hearty Brussels sprouts instead. We love that they don’t fade under the bandage.
Melted cheese? On a salad? Yes. Don’t say we didn’t warn you: once you start this trick, you won’t be able to stop.
Down-to-earth beets are accented with juicy citrus and zesty ginger — and we’re here for it.
Roasted vegetables can also be a salad! The goat cheese brings a tangy smoothness and the hazelnuts, an essential crunch.
Lightly spiced mustard greens are a great way to spice up the squash. If you can’t find them, escarole would be a good substitute.
Shaved Brussels sprouts are tossed in a brown butter dressing (as revolutionary as that sounds), then topped with salty pecorino and lots of nuts.
Butternut squash, nubby farro and more brown butter because no, we can’t be stopped. This one is curried for a warm spicy finish.
If you’ve only served coleslaw with summer spreads, now is the time to right that wrong. Just follow Deb Perelman’s example.
A grainy salad that’s bursting with our favorite fall things: apples, dried cranberries and crunchy hazelnuts. If you want to add cheese, who can stop you?
A Caesar-inspired kale salad that pays homage to the glory of roasted onions. If you can’t find the ricotta salata, the feta would also work.
This chive-sage dressing goes well with almost any grain salad during the colder months, especially one with farro and sunny beets.
When you need a break from the turkey, mashed potatoes, and gravy, this refreshing raw citrus endive salad is here for you.
Calling all mushroom lovers. These roasted beauties are simply flavored with garlic, parsley, red wine vinegar and nothing else.
A kale salad as famous as a kale salad can be. Including two types of cheese – creamy cheddar and crumbly pecorino – certainly doesn’t hurt.
Yes, you could and should include these tangy pickled grapes in other fall salads, from broccoli to fennel.
A potato salad that’s more of a salad than a potato. Peppery arugula and Dijon wine pair perfectly with potatoes.
A confident, hearty salad that would love to be served alongside any roasted meat, from turkey to shoulder of pork.
Bulgur is an A+ way to make any salad a little heartier. Here it’s paired with kale and apples (mustard greens and pears would be a fun riff).
Fennel seeds, cumin seeds, and a handful (yes, a literal handful) of fresh herbs make this fall salad one we’ll be craving for Thanksgiving and for the rest of fall and winter. winter.
If you haven’t shaved the fennel into thin, pappardelle-like ribbons yet, well, what are you waiting for? A mandolin is very useful here.
Sometimes it’s simple. This salad includes parsley, basil, dill, and chives, plus sesame and sunflower seeds for a crunchy-crunchy texture.
Radicchio is infamous, so here are a few ways to tame it: zucchini carrots and a jammy balsamic vinaigrette.
If you want everyone’s eyes to light up when you pull out a kale salad, do like EmilyC done and add salted salami and meaty nuts.
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