Thanksgiving Day Salad Recipes

THANKSGIVING SPOON SALAD

Thanksgiving Spoon Salad image

This chopped salad is an ode to our favorite fall flavors. Toasted pecans, sweet roasted squash, savory bacon, dried cranberries and a tangy warm dressing are all tossed together with hearty kale and Brussels sprouts. Best of all this colorful salad can be easily enjoyed with a spoon--making it ideal for a buffet. It's a beautiful side for your Thanksgiving spread or a comforting weeknight meal.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/4 pounds butternut squash (from about half a large squash), peeled, seeded and cut into 1/2-inch pieces
2 tablespoons olive oil
3 sprigs fresh thyme plus 2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
8 ounces Tuscan kale, tough stems removed
8 ounces Brussels sprouts, root ends trimmed
2/3 cup pecan halves
8 slices bacon, cut into 1/2-inch pieces
1 shallot, thinly sliced
5 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup dried cranberries

Steps:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
Toss the butternut squash, oil, 3 sprigs of thyme, 3/4 teaspoon salt and several grinds of black pepper together in a large bowl until thoroughly combined. Transfer to the prepared baking sheet. Roast until the squash is tender and browned in spots, tossing halfway through, 20 to 25 minutes. Discard the thyme sprigs.
Meanwhile, finely chop the kale into 1/4- to 1/2-inch pieces; thinly slice the Brussels sprouts. Transfer the kale and Brussels to a large bowl.
Put the pecans in a medium skillet and place over medium heat. Cook, stirring frequently, until toasted, 3 to 5 minutes. Transfer to a cutting board to cool slightly, then roughly chop.
Wipe out the skillet the pecans cooked in with a clean kitchen towel and return it to medium heat. Add the bacon and cook, stirring occasionally, until crispy and golden brown, about 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside.
Remove all but 1/4 cup of the bacon fat from the skillet. Add the shallot and chopped thyme leaves and cook until the shallot is just tender, about 2 minutes. Whisk in the vinegar, mustard and honey until combined.
Pour the warm bacon dressing over the chopped kale and Brussels, then toss until the greens have wilted slightly and the dressing is evenly coated. Add the reserved crispy bacon, roasted squash, toasted pecans and the dried cranberries and toss until combined. Taste and adjust the seasoning with salt and pepper. Transfer to a large salad bowl or 6 salad plates for serving.

DAY AFTER THANKSGIVING SALAD

Day After Thanksgiving Salad image

I originally developed this recipe as a way to use Thanksgiving leftovers. But it's such a hit, I make it throughout the year.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon butter
3/4 cup chopped walnuts
1 tablespoon sugar
1 package (8 ounces) ready-to-serve salad greens
3 cups cubed cooked turkey breast
1 small red onion, sliced
1 medium sweet yellow pepper, sliced
1 cup grape tomatoes, halved
1 cup chow mein noodles
3/4 cup jellied cranberry sauce
3 tablespoons seedless raspberry preserves
2 tablespoons balsamic vinegar
4-1/2 teaspoons vegetable oil
1 tablespoon water

Steps:

In a small skillet, melt butter over medium heat. Add walnuts; cook until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. , In a large bowl, combine the salad greens, turkey, onion, pepper, tomatoes, noodles and sugared walnuts. In a blender, combine the remaining ingredients; cover and process until smooth. Pour over salad and toss to coat.

Nutrition Facts : Calories 464 calories, Fat 21g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 4g fiber), Protein 32g protein.

THANKSGIVING SPINACH SALAD

Thanksgiving Spinach Salad image

I serve this spinach salad every year for our Thanksgiving dinner. The flavor of the apples and cinnamon make it great for the season. It's very quick and easy to prepare, too!

Provided by J. Dub

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

¾ cup sweetened dried cranberries, chopped
1 McIntosh apple - peeled, cored, and diced
½ small red onion, finely chopped
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon chili powder
½ teaspoon ground cinnamon
1 (6 ounce) bag baby spinach, torn into bite-sized pieces

Steps:

Mix cranberries, apple, onion, lemon juice, honey, chili powder, and cinnamon together in a large bowl. Let rest for flavors to blend, about 20 minutes. Add spinach and toss to coat.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 30 g, Fat 0.3 g, Fiber 3.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 41.2 mg, Sugar 22.1 g

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