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Radicchio Salad with Turkey, Pear, and Pomegranate

Radicchio Salad with Turkey, Pear, and Pomegranate

Ingredients

  • 4 ounces leftover turkey from Turkey Breast with Roasted Broccolini (click here for recipe)
  • 2 tablespoons toasted chopped hazelnuts
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)

Recipe Preparation

  • Toss radicchio, sliced pear, and turkey with vinaigrette. Top with hazelnuts and pomegranate seeds.

Nutritional Content

Calories (kcal) 570 Fat (g) 31 Saturated Fat (g) 3.5 Cholesterol (mg) 95 Carbohydrates (g) 39 Dietary Fiber (g) 8 Total Sugars (g) 22 Protein (g) 39 Sodium (mg) 150Reviews Section

Roasted Pear Salad With Winter Greens, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette | The Food Lab

Why do salads get a such a bad rap on Thanksgiving? I know that on Turkey Day, most of us are in it for the carbs, and there's a lot to be said about stuffing yourself silly with stuffing or getting mashed on potatoes, and there's nothing wrong with that, but here's my theory as to why salad is so often shunned.

  • At the first Thanksgiving, some astute pilgrim realized that you can't put gravy on salad.
  • Because you can't put gravy on it, it only got eaten after all the gravy-smothered carbs were emptied from plates.
  • Because it's the last dish that was eaten, whoever made it assumed that it was because nobody liked it.
  • Because it was assumed that nobody liked the salad, no effort was put into making it the subsequent year.
  • Because nobody put effort into making it, after the first Thanksgiving, not being graviable was not the only reason why the salad was left alone.

Well folks, it's time to break this vicious anti-salad Thanksgiving cycle, and there are two steps in the process.

You're on your own with #1, but I can help you with #2. This recipe just happens to be my favorite fall salad (and yeah, the one my mom asks me to make every year).

Salad Tip #1: Dressing is Key

There are a few keys to a great salad, but by far the most important factor is the dressing, in this case a vinaigrette. It may seem simple enough to just throw some oil and vinegar on top of your greens, but forming a proper vinaigrette with the right ratio of acid to fat and a good, relatively stable emulsion is key.

Why, you ask? Well, I wrote a whole article on the subject which you are welcome to peruse, but what it comes down to is the fact that emulsified vinaigrettes cling to vegetables and greens far better than broken or separated vinaigrettes do, which means more flavor in each bite, and salad greens that don't wilt as fast after being dressed. Both of these factors are vitally important for flavor.

For this particular salad, I use balsamic vinegar and extra-virgin olive oil as the base, adding in a bit of honey which acts both as a sweetener, and an effective emulsifier (other common emulsifiers include mustard or egg yolks). Toasted hazelnuts add crunch and flavor.

Salad Tip #2: Contrasts

Even a super-simple salad of greens tossed with a good vinaigrette can be great, but to really make your salad memorable, incorporate a number of contrasting but complementary textures and flavors. Besides my greens, I often like to add rich, pungent cheeses, crunchy nuts or croutons, and sweet or tart fruits.

In this case, since we're going all out, we'll add every one of these. Pea-sized chunks of sharp blue cabrales cheese from Spain is one of my favorite blue cheeses and excellent in salads (you can, of course, use any sharp cheese of your choice), and we've already got crunchy hazelnuts in our vinaigrette

For fruits I like to roast sliced pears in a bit of butter and sugar in a skillet until they get nice and caramelized on the surface but retain a slight crunch in the middle. The dark sugar adds some nice bitterness to the pears, which should be slightly underripe before you sauté them (fully ripe pears fall apart). If you are an apple eater, those would work well, and if you're lucky enough to find some quince, those would work even better.

Pomegranate Video

Finally, it's pomegranate season, and there's almost never a reason to not use pomegranates, so we'll use them. If you're reluctant about seeding enough pomegranates for a salad, check out this video for a quick and easy method. (Sorry about the annoying ad. Seriously.)

Salad Tip #3: Pick Your Greens Wisely

I use the same strategy for picking my greens as I do for picking the other ingredients in a salad. Textural and flavor contrast are the way to go.

November is the start of the high season for Belgian endives, so it's a natural pick—crunchy, slightly watery, with a vaguely bitter-sweet flavor. To that, I add its cousin: fluffy, wiry frisée. It comes in large heads with lots of greens but with frisée, you actually want to use mostly pale yellow to pale green leaves at the core for the best flavor and most tender texture.

Sharp, spicy arugula greens are my third green of choice. Of course, you don't have to stick to these options. Radicchio, for example, would make a fine substitution for frisée, as would most other tender bitter greens. Mizuna or young mustard greens would make for an interesting variation to arugula. Just remember: you want a mix of bitter and hot, crisp and tender.

Salad Tip #4: Dress Well

Once you've assembled all your ingredients, the only thing left to do is dress them. To do this, you want a large, large bowl. Much larger than you think you need. Don't have one large enough to dress a salad for the whole family? That's OK. Just dress in batches.

I use my hands when dressing—it's the only way to be gentle but thorough. Put your ingredients along with a modest amount of dressing in a bowl (overdressed, soggy salads are nobody's idea of a good time), and—this is key—make sure to add some salt and pepper. Salads, just like any other dish, need to be properly seasoned. Use your hands to gently cascade the greens and other ingredients over each other until every single leaf is coated in a thin, thin layer of vinaigrette.

Bring this bad boy out to the Thanksgiving table and just dare your guests to skip it for more stuffing. Seriously, dare them.


Green Bean Salad Recipe Ingredients

I told you this green bean salad recipe was simple, right? It comes together with just 8 ingredients:

    , of course! If you can, use a mix of green beans and wax beans in this salad. The blend of colors is so pretty in the final dish.
  • Radicchio – Its bitter flavor adds complexity to this simple salad. I love the pop of purple, too!
  • Red onion – For sharp depth of flavor. Slice it paper thin so that it softens and mingles with the other ingredients.
  • Goat cheese – Its creamy texture is fantastic here, but if you’re vegan, feel free to skip it.
  • Toasted nuts – Walnuts and almonds add delicious crunch and nutty flavor.
  • Tarragon – One of my favorite fresh herbs! It’s especially delicious with fresh green beans and mustard. – This sweet and tangy homemade dressing ties the whole salad together.
  • And flaky sea salt – To make all the flavors pop!

Blanch the green beans until they’re crisp-tender and vibrant green. Immerse them in a large bowl of ice water to stop the cooking process. Then, drain them and blot them dry.

Add the green beans to a bowl, and toss them with the radicchio, onion, and a few spoonfuls of the dressing. Arrange the mixture on a platter or in a serving bowl, and top it with small dollops of goat cheese, the nuts, and tarragon. Drizzle it all with more dressing, season with flaky sea salt, and enjoy!

Find the complete recipe with measurements below.


Recipe Summary

  • 1 acorn squash
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 8 ounces small shiitake mushrooms, stems removed
  • 1/4 cup apple-cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • 1/2 head escarole (6 ounces), trimmed and chopped (4 cups)
  • 1 head radicchio (6 ounces), trimmed and chopped (6 cups)
  • 1 cup packed flat-leaf parsley leaves
  • 1/2 cup pomegranate arils
  • 1/2 cup toasted pepitas
  • 1/2 cup crumbled feta

Preheat oven to 400 degrees with racks in upper and lower thirds. Halve squash remove stem and seeds. Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper toss to coat. Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper toss to coat. Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.

Meanwhile, whisk together vinegar, mustard, and garlic. Slowly add remaining 1/2 cup oil, whisking until combined. Season with salt and pepper.

Arrange escarole, radicchio, squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with 1/2 cup dressing toss to coat. Serve with remaining dressing.


Salads

The dressing for this salad was another Chez Panisse lesson on one of my first days. Whole Meyer lemons, zest and pith, get diced up and mixed with shallots, their juices and olive oil to make the most heavenly winter salad dressing. I had never used lemons in this way before and it was, again, one of those lightbulb moments that just changed how I saw every ingredient. This dressing is great on a raw fish crudo or winter chicory salad as well. Look for different kinds of citrus at the farmers’ market and use everything from kumquats to grapefruits to oranges. Although we use Meyer lemons in the dressing, stay away from lemons and limes for slicing into the salad as they can be too tart.

Grain Salad with Many Flavors

I love a chewy grain salad (this one has lentils too) with a lot of contrasting flavors and textures. Sweet, sour, chewy, crunchy, salty. You can go crazy and add more ingredients here just don’t add toasted nuts or seeds ahead of time, as they will get soggy—throw them on top just before serving.

The Everyday Chicken Salad

This salad is perfect over mixed greens, spinach, or arugula or served in lettuce cups for a quick easy lunch. It keeps well for five to seven days in the fridge. I adore using Homemade Avocado Mayo (recipe follows), or Primal Kitchen’s avocado mayo if you’re short on time, in this recipe.

Charred Cabbage and Warm Apple Salad

I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered and wished I’d found sooner! To get an even charring of the cabbage, press the wedges firmly into the pan so that the surface makes complete contact with the heat.

Halloumi, Mango, Shallot and Rocket Salad with Spicy Tamarind Dressing

When the idea for this popped into my head, I could almost taste it. It’s such a fine tumble of contrasting flavours and textures, and the sourness comes from the mango or the tamarind: you can never be sure of a mango until you taste it, so hold fire on finishing the dressing until you’ve tried the mango – add a little honey if it is unripe and sour leave it alone if it is edging towards sweet. This is great with pea shoots in place of rocket [Ed. note: rocket is arugula], coriander rather than mint, a red onion instead of the shallot, and by all means cast pomegranate seeds over the top. Play with it as you like.

Winter Roasted Greek Salad

Who says Greek salad is only for summer? By using winter veggies, but keeping the same feta-oregano flavour profile, you can easily extend this salad’s seasonality and eat it year-round. I love the combo of bitter leafy radicchio with the sharp, creamy cheese and fragrant, anise- like flavour of the fennel. Almond feta is a vegan nut cheese (sourced from speciality organic shops) - even if you’re not vegan, it’s a delicious swap in any dish requiring a soft white cheese.

Winter Salad of Red Leaves, Mackerel and Orange

This is just the sort of salad I want to eat when I am coming out of the winter stodge phase and need something fresher – just in time for the end of the blood orange season. It is a good salad to prepare ahead and will keep well in the fridge as long as you follow the salting instructions below – if you skip this step, the vegetables will go soggy.

Panzanella with Hearty Greens, Honey-Roasted Squash, and Pear

This is prime-time winter. It features winter squash that’s roasted with oil and honey so it gets a little caramelly (it’s a bonus that you don’t actually have to peel the squash for this recipe), and hearty greens that are a super-strong foil for the sweet squash and pear.

Squash Blossom Salad (Ensalada de Flor de Calabaza)

For the past twenty-five years, I’ve been buying herbs from Fresh Herbs of Houston, which was founded by a Vietnamese woman named Pat, who came here back in the 1970s, and has been farming in Texas for many years. A decade ago, she asked me what special ingredients I might want for my menu and I answered flor de calabaza (squash blossoms). Pat has been growing squash blossoms for my restaurants ever since, and during the long summer season I buy more than a thousand of her blossoms each week. So, we two immigrants help each other.


The Best Christmas Salad Recipes

How do you make your Christmas dinner merry and bright? Deck your table with one of these festive salads! From wreath-shaped plates of leafy greens to bowls of pasta salad dotted with holiday colors, these recipes are perfect for any celebration.

Related To:

Photo By: Patrick Wymore ©© 2016, Television Food Network, G.P. All Rights Reserved.

Photo By: Chantell Quernemoen

Photo By: Chantell Quernemoen | Brett Quernemoen

Photo By: Jason Clairy ©Clairy Productions Inc.

©Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo By: Melissa Libertelli

Photo By: Melissa Libertelli

Christmas Salad

This is the edible centerpiece your Christmas table needs. The beautiful, impressive salad is easy to prepare, but doesn't look that way. It conjures a wreath, with a center well of citrusy Champagne-vinegar dressing. The salad itself is studded with pomegranate seeds, feta, navel orange segments and quick-candied pecans, which add welcome crunch and spice, on a bed of frisée, peppery arugula and radicchio.

Chopped Romaine and Radicchio Salad

Crushed pita chips stand in for croutons in Giada's quick, easy salad from Giada's Holiday Handbook. The dressing relies on Parmesan, whole-grain mustard, Champagne vinegar, olive oil and salt. The salad itself is a basil-studded blend of romaine, radicchio, cucumber and avocado.

Christmas Pasta Salad

As festive as it is delicious, this Christmas pasta salad brings together the green, red and white of the holiday in edible form. Green comes from a bright broccoli-based pesto, and more blanched broccoli. Red is thanks to roasted red peppers. White comes from tiny mozzarella balls. Toss it all with mezze rigatoni and delight in the hidden vegetables.

Brussels Sprouts Salad with Cranberries & Dijon Dressing

For a crunchy dish that pairs well with everything, toss shaved brussels sprouts with toasted hazelnuts, cranberries and a tangy Dijon dressing.

Rosemary Citrus Salad

Greek yogurt, oranges and grapefruit come together in a beautiful side dish for Christmas brunch.

Christmas Wreath Salad

Use kale, pine nuts, pickled peppers, fennel and dried cranberries to make Jeff Mauro's edible wreath tossed in a zippy lemon-Parmesan dressing.

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette

Blistered grapes and a sparkling wine vinaigrette transform a simple salad into an extra-special holiday dish.

Jicama and Avocado Salad

For a simple side that&rsquos excellent with tamales, toss together Valerie&rsquos jicama and avocado salad. She flavors the salad with lime and orange juice, plus a pinch of cumin and coriander.

Spiced Honey Fruit Salad with Pecans

Serve this sweet-and-spicy salad alongside a breakfast casserole, French toast or freshly baked cinnamon rolls.

Roasted Caprese Salad

Incorporate sweetness into a classic caprese salad by roasting the tomatoes first. Creamy burrata and a drizzle of olive oil complete Giada&rsquos five-star dish.

Beet-Orange Salad

This easy beet-based starter relies on a sherry vinegar dressing, peppery arugula and seasonal blood oranges for added flavor.

Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans

Toss romaine with pear, avocado, smoked blue cheese and candied pecans for a stunning salad that hits all the right notes.

Antipasto Salad

Perfect for an Italian-style feast, Valerie&rsquos salad features salami, provolone and a Dijon vinaigrette.

Blistered Baby Pepper Salad

Brown baby peppers for roughly 10 minutes, then toss with parsley, olives and capers for a simple salad that&rsquos ready in a snap.

Shaved Kale and Root Vegetable Salad

Guy's wintery salad packs a head of kale into Christmas dinner, with carrots, radishes, and red onion, as well as protein-rich quinoa, all tossed in a red wine vinaigrette.

Pomegranate Ambrosia Salad

A fresh twist on the nostalgic ambrosia salad, Valerie&rsquos recipe calls for pomegranate, fresh pineapple and just a pinch of ancho chile powder.

Olive and Celery Salad with Roasted Red Peppers

Valerie&rsquos red and green salad makes a beautiful dish for every Christmas table.

Roasted Beet, Butternut Squash & Apple Salad

Evoke the feel and color of the season with roasted beets, tender butternut squash and cozy baked apples.

Christmas Cobb Salad

This Christmas Cobb Salad pulls together warm, festive flavors, including Gouda, ham, pasta and garlicky marinated green beans, in a thyme-laced vinaigrette.

Calamari, Tomato and Caper Salad

Ideal for a Christmas Eve Feast of the Seven Fishes dinner, Giada's sautéed calamari salad is warm and pleasing, with a caper dressing.


40 Best Salad Recipes That'll Add Crunch to the Thanksgiving Feast

The secret to a great Thanksgiving dinner? It's a good salad.

Sure, that big roast turkey takes center stage on the Thanksgiving table (unless you're celebrating a vegetarian Thanksgiving). But the reason everyone actually sits down is for all the must-have Thanksgiving side dishes, like mashed potatoes, homemade cranberry sauce, and sweet potato casserole. There are so many, in fact, that it's easy to forget to include a salad. That's a mistake you shouldn't make.

Salad contrasts well with all those heavy, decadent traditional Thanksgiving menu dishes. A good Thanksgiving salad can be hearty, but should offer lots of crunchy textures and tart flavors. We've chosen these recipes to help you find something that will perfectly complement the feast without taking ages to make. The benefits? Your guests will be thankful they can add something refreshing to their plates, you'll have a Thanksgiving spread that is much more well rounded, and you'll (hopefully) find a fabulous new recipe to add to your fall dinner rotation. It's a win-win-win!

From Thanksgiving fruit salads to cranberry salad recipes, these foolproof recipes are a lighter way to enjoy all the delicious tastes of the season. Whether you opt for a fall harvest salad featuring bitter radicchio, sweet Bosc pear, peppery arugula, and salty gorgonzola, or something even simpler (an apple-feta spinach salad, for instance), you can't go wrong. And don't forget the dressing! Here, a variety of spiced cider vinaigrettes reign supreme, as do tangy red wine toppings and zesty lemon finishes&mdashall of which help to brighten up your favorite fall flavors.


A Simple Winter Salad Formula

Here’s a winter salad formula that can be as simple or complex as you like. Keeping zero waste in mind, it’s designed to help you clean out the fridge and use what you have.

It would also be fantastic for using up leftovers from a holiday meal, be they cold turkey, baked squash, roasted vegetables or the remains of a cheese plate.

Ingredient amounts are all by personal preference and dietary choice. Nut-free? Use toasted seeds instead. Vegetarian? Leave out the turkey.

Build your ideal go-to winter salad – and then stock those ingredients in the fridge and pantry for the cold months ahead.

Vinaigrette

The salad essentials begin with a bracingly bold homemade apple cider vinaigrette, which must contain raw garlic, and in itself is practically a tonic for fighting flu and cold season. Of course you can use your favourite salad dressing here too (balsamic would be delicious) but I shake up this Garlic-Herb Vinaigrette and find it stands up very well to our hearty ingredients.

Winter Greens

Next up are winter greens. Use whatever you’ve got, although I strongly suggest you branch out from kale and iceberg. Some of my favourite winter greens are radicchio, endive, curly napa cabbage and frisée. Not all of them are green in colour, but they all serve as a base for our hearty salad.

When building a salad, try using a mix or two or three salad greens. Around the holidays I naturally love a mix of red and green. If radicchio is too bitter for you, use thinly sliced red cabbage for a pop of colour.

Winter Vegetables

Picking winter salad vegetables requires some creativity as they aren’t typically marketed as “salad” ingredients as much as their summer counterparts, but once you lock down a few favourites, it’s hard to imagine any salad without the crunch of shredded Brussels sprouts or the tang of pickled shallots.

Roasted winter squash is a great place to start, along with roasted, cubed sweet potato. I use Delicata in this kale salad, but acorn and carnival can also be prepared with their skin on and served up atop a winter green salad.

Shredded brussels sprouts add both colour and crunch to our salad bowl. Other options include winter radishes, beets – roasted or raw – kohlrabi, or shredded carrots, always a family favourite.

Don’t leave out the alliums. While thinly sliced raw red onion or shallot brings a nice bit of heat to a salad, try making them into a quick pickle that adds a both tang and crunch.

Winter Fruits

This is the fun part. Slivers of apple, sliced of pear and pomegranate seeds all add a sweetness and a crunch to our big salad bowls. Also delicious, but not as crunchy, are slices of persimmon, citrus segments and wedges of fresh fig.

Dried fruit can hold much longer in the pantry and pairs very well with winter greens. Try dried cranberries, chopped apricots and plump golden raisins for a start.

Nuts, Seeds, Cheese & other Proteins

Here are the bits I usually add last of all. There’s nothing particularly seasonal about them, but they do bring the all-important protein to our salad.

Personally, I love a few slices of cold roast chicken, turkey, pork or salmon on a winter salad. I’ll go as far as ham, too, but tend to use up leftover red meats in sandwiches.

A few slivers of Parmesan cheese or crumbled feta add an umami flavour a round of goat cheese or a slab of blue, for an extra special salad.

Last of all, toss on heaps of toasted nuts or seeds – anything from slivered almonds to pepitas, including roasted chickpeas or crispy lentils. Adding these last will ensure they don’t lose any of their crunch.

Of course, your hearty big winter salad doesn’t have to be as full as mine in the photo above – that was a particularly thorough fridge clean out!

To return to the simple formula, aim for this combination: Vinaigrette + Winter Greens + Seasonal Vegetable + Winter Fruit + 2 Proteins (Nuts & cheese).


Thanksgiving Salad Recipes

The turkey and heavy sides like mashed potatoes get all of the glory around Thanksgiving, but we know that the key to a successful holiday meal is all about balance. Try out some of our favorite Thanksgiving salad recipes, because it's a marathon, not a sprint.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

©2014, Television Food Network, G.P. All Rights Reserved

Thanksgiving Salad

This loaded salad contains a bounty of fall flavors and textures, earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions.

Pomegranate, Arugula Salad

Tyler uses homemade vinaigrette to dress this fall salad, which gets topped with fresh pomegranates and walnuts.

Roasted Acorn Squash and Portobello Mushroom Salad with Radicchio, Apples and Pumpkin Seeds

This salad makes use of all of your favorite fall ingredients: roasted squash and mushrooms, tart apples and pumpkin seeds.

Pear and Blue Cheese Salad

Top a crunchy pear, watercress and arugula salad with toasted walnuts, pecans, almonds or cashews.

Green Bean Salad with Creme Fraiche

A salad composed of crisp and tender green beans, mustard-creme fraiche dressing and a bunch of fresh herbs tops any leafy green contender in the spread of Thanksgiving sides.

Crunchy Sweet Brussels Sprout Salad

Instead of serving the Brussels sprouts whole this year, try them shredded and tossed with crunchy chopped walnuts and sweet dried cranberries. While sauteing the sprouts, add some nutmeg for a hint of autumnal spice and aroma.

Butternut Squash and Sausage Salad

Put a hearty twist on the ultimate fall salad by adding sweet Italian sausage. It&rsquos filling enough to hold you over until turkey time, but not so heavy that you&rsquoll pass on the mashed potatoes.

Roasted Beet and Spinach Salad

You can roast the beets in advance for Nancy&rsquos simple salad, then just whip up the vinaigrette and toss with the additional ingredients when you&rsquore ready to eat.

Succotash Salad

Valerie&rsquos colorful salad is a winning combo of tender lima beans, corn and ripe tomatoes. Seasonal spices, like sage and nutmeg, add a touch of cozy flavor that fits right in on any Thanksgiving table.

Color Crunch Salad

Katie&rsquos salad is a wonderful mix of flavors: She combines four different veggies, sweet apple and pistachios to make this crunchy salad. The whole thing is topped off with a creamy peanut butter dressing. If you have an almost-empty jar of peanut butter, use it to make the dressing &mdash just pour in the remaining ingredients and shake.

Sweet-and-Savory Kale Salad

Look out, turkey: Giada&rsquos beautiful salad is guaranteed to steal the show. She takes roasted sweet potatoes and pearl onions to the next level by tossing with kale, apple and a pomegranate vinaigrette.

Smoky Arugula and Apple Salad

Giada says, &ldquohomemade dressing always elevates a simple salad.&rdquo To make this easy dressing, she whisks together whole-grain mustard, olive oil and apple cider vinegar. Don&rsquot have apples on hand? This salad works just as well with pears.

Spinach Salad with Garlic Dressing

Treat your taste buds with Trisha&rsquos spinach salad. She adds crispy bacon for a smoky crunch, then rounds out the dish with a quick garlic vinaigrette.

Warm Brussels Sprouts Salad

Valerie&rsquos warm salad couldn&rsquot be simpler &mdash she sautés smoky pancetta, then cooks shaved brussels sprouts in the same pan. A drizzle of red wine vinegar is the only dressing needed with this savory dish.

Pear, Celery and Farro Salad

Already have plenty of veggies for Thanksgiving? Give this grain-filled recipe a try. Farro serves as the heart-healthy salad base, while pear and celery add fresh flavor and a yummy crunch.

Green Salad with Cranberry Vinaigrette

The key to this salad is the cranberry vinaigrette: it&rsquos sweet, slightly tart and really livens up the dish. The berries are cooked in honey and water first, then mixed with olive oil and vinegar to make a smooth, silky dressing.

Butternut and Kale Salad

Ree tosses curly kale with a balsamic vinaigrette, then tops off the salad with butternut squash, pine nuts, prosciutto and thinly shaved Parmesan. To wow your Thanksgiving guests, serve this gorgeous salad on an elegant, elongated platter.

Maple-Roasted Carrot Salad

Ina puts an autumnal twist on roasted carrots by caramelizing them with maple syrup. She finishes her five-star salad by tossing the carrots with arugula, goat cheese, cranberries and almonds.

Ranch Salad with Candied Pecans

You won&rsquot believe how tasty this sweet and savory salad is. Chopped romaine is tossed with a simple ranch dressing, then mixed with raisin-walnut bread croutons and candied pecans. Serve as a fun first course on Thanksgiving, or whip it up to pair with leftovers the next day.

The Barefoot Contessa's Roasted Butternut Squash Salad

For a salad full of fall flavors, serve roasted butternut squash on top of baby arugula with a few shavings of nutty Parmesan cheese.


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A Christmas salad of winter greens & seasonal fruit

I t’s funny how this salad came to be: a rough chop of leftover greens from the crisper drawer and a few odd bits of scrounged fruit. It wasn’t until I had everything assembled on my cutting board that I noticed the unmistakably festive red, white and green colors.

From there it was merely a matter of balancing the flavors – bitter versus sweet – and textures (the kale benefits from a five-minute marinade in the vinaigrette before the salad is tossed) before mounding it next to another holiday staple – tourtière.

One forkful into this plate and I realized it was the perfect match: rich, spiced pork pie with buttery pastry complemented by a slightly bitter, crunchy salad of winter greens.

Not only does this salad boast the colors of Christmas, but it offers a welcome burst of acidity at a time when foods tend to be so rich. I think you’re going to want to stock some kale and pomegranate in the refrigerator this week.

A quick salad fix

All of the ingredients in my Christmas salad can be purchased well ahead of time and forgotten about until the big day, or any night you are craving a big bowl of something fresh and not coated in sprinkles. As long as they are well-wrapped and refrigerated, both winter greens and fruit will stay crisp and fresh for at least a week.

Make a double batch of clementine vinaigrette and you’ll be all set for a quick salad fix over the holidays. For me that is just as essential as a pot of comforting post-Christmas dinner turkey soup on Boxing Day.

Salad variations

If you’re certain that the combination above won’t go over well with your in-laws or guests, these salad ingredients can be easily mixed up to suit your tastes. Here are a few suggestions: