Great Thanksgiving salads and vegetables

Bring color and fresh flavor to the table with your picks from these fall salads and vegetables

A Thanksgiving side dish of Spicy Brussels Sprouts with Fried Capers.

Photography by James Baigrie; styling by Randy Mon

Great Thanksgiving vegetable dishes: Spicy Brussels Sprouts with Fried Capers

This quick recipe for piquant brussels will save precious time this Thanksgiving, without sacrificing on taste.

Recipe:  Spicy Brussels Sprouts with Fried Capers

Low-fat brussels sprouts

Photo by Annabelle Breakey

Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

These brussels sprouts are just 34 calories per serving, making them a healthy addition to your Thanksgiving meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.

Recipe: Warm Brussels Sprout Leaves with Toasted Garlic and Lemon

Brussels Sprouts with Parmesan and Pine Nuts

Photography by Annabelle Breakey; styling by Dan Becker

Brussels Sprouts with Parmesan and Pine Nuts

Parmesan cheese and crunchy pine nuts will make a Brussels sprouts lover even out of those self-professed haters.

Recipe:  Brussels Sprouts with Parmesan and Pine Nuts

A Thanksgiving side dish of Shaved Brussels Sprouts with Pancetta.

Photography by Ray Kachatorian

Shaved Brussels Sprouts with Pancetta

Tender, thinly shaved Brussels sprouts are sautéed with salty, crispy pancetta in this simple, crowd-pleasing side dish.

Recipe:  Shaved Brussels Sprouts with Pancetta

A Thanksgiving recipe for Garlic and Thyme Green Beans.

Photography by Annabelle Breakey

Garlic and Thyme Green Beans

Sometimes the simplest of recipes are the most delicious. Plenty of garlic, some thyme, and really fresh green beans add up to more than the sum of their parts.

Recipe:  Garlic and Thyme Green Beans

A Thanksgiving side dish of Southwestern Roasted Green Beans.

Photography by James Carrier

Southwestern Roasted Green Beans

A little bit of cayenne kick makes these green beans stand out from the pack of their bland, boiled cousins.

Recipe:  Southwestern Roasted Green Beans

A Thanksgiving side dish of Garlic Green Beans with Manchego.

Photography by Lisa Romerein

Garlic Green Beans with Manchego

A little white wine, fresh lime juice, and manchego cheese jazz up ho-hum Thanksgiving Day green beans.

Recipe:  Garlic Green Beans with Manchego

Roasted cauliflower recipe

Photo by Annabelle Breakey

Roasted Cauliflower with Capers

Instead of baking cauliflower in a classic cream sauce, we’ve sliced it thinly and roasted it (with very little fat) to get a nicely toasted flavor–and keep it just shy of 40 calories per serving.

Recipe: Roasted Cauliflower with Capers

A Thanksgiving side dish of Glazed Carrots and Pecans

Photography by James Baigrie; styling by Randy Mon

Glazed Carrots and Pecans

Tender carrots and crunchy pecans get tossed in a sweet brown sugar and ginger glaze for a quick side dish that's easy and delicious.

Recipe:  Glazed Carrots with Pecans

A Thanksgiving side dish of Sauteed Broccoli Rabe with Garlic and Chiles (Rape Fritte)

Photography by Lisa Romerein

Sautèed Broccoli Rabe with Garlic and Chiles (Rape Fritte)

Garlic and red chile pair perfectly with peppery sautéed broccoli rabe for a colorful veggie side dish.

Recipe:  Sautèed Broccoli Rabe with Garlic and Chiles (Rape Fritte)

A Thanksgiving side dish of Creamed Spinach Gratin.

Photography by Leo Gong

Creamed Spinach Gratin

By topping parmesan-flavored creamed spinach with a bread crumb topping, creamed spinach becomes a great potluck dish that can be made up to a day ahead and needs just a few minutes under the broiler to be hot, crunchy, and ready for the table.

Recipe:  Creamed Spinach Gratin

A Thanksgiving side dish of Spinach with Lemon and Currants.

Photography by James Carrier

Spinach with Lemon and Currants

Lemon’s bright flavor and sweet currants give spinach a festive touch for Thanksgiving entertaining.

Recipe:  Spinach with Lemon and Currants

A Thanksgiving spinach and persimmon salad.

Photography by Leigh Beisch

Spinach and Persimmon Salad

Sweet persimmons, crunchy pecans, and bright green spinach make for a festive salad at the Thanksgiving table.

Recipe:  Spinach and Persimmon Salad

Apple-Fennel Salad with Walnuts

Photo by Annabelle Breakey

Apple-Fennel Salad with Walnuts

The secret to a low-calorie salad is a lean, flavorful dressing. This one is based on apple juice and a small amount of heart-healthy walnut oil, providing plenty of autumn-inspired flavor.

Recipe: Apple-Fennel Salad with Walnuts

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Annabelle Breakey

Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Sweet citrus and dates, in season throughout the west all winter long, pair beautifully with bitter radicchio. Tangelos and blood oranges would also work well in this recipe.

Recipe:  Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Poached Pear Macadamia and Spinach Salad with Goat Cheese

Photography by Monica Buck

Poached Pear, Macadamia, and Spinach Salad with Goat Cheese

This fall salad is bursting with color and flavor from sweet poached pears, crunchy macadamia nuts, creamy goat cheese, and jewel-colored pomegranate seeds--very impressive.

Recipe:  Poached Pear, Macadamia, and Spinach Salad with Goat Cheese

Asian Pear, Fennel, and Walnut Salad

Photography by Leigh Beisch

Asian Pear, Fennel, and Walnut Salad

This pretty mix of fall favorites, sweet Asian pears, crisp fennel, and crunchy walnuts, is a perfect salad for special occasions.

Recipe:  Asian Pear, Fennel, and Walnut Salad

Winter Squash Soup with Red Chile and Mint

Aya Brackett

Winter Squash Soup with Red Chile and Mint

For this soup—adapted from her 2013 book Vegetable Literacy—author Deborah Madison makes a quick stock from the trimmings of the main ingredients: She sets a pot with 5 cups of water on the stove, and as she chops, she tosses in the squash peels, pulp, and seeds; the ends of the onion; some basil and mint sprigs; and 1 tsp. each of coriander seeds and peppercorns. She lets it simmer, partly covered, and it’s ready by the time she needs to strain it for the soup.

Recipe: Winter Squash Soup with Red Chile and Mint

Belgian Endive Salad with Blue Cheese

Aya Brackett

Belgian Endive Salad with Blue Cheese

At the end of a holiday dinner, cookbook author Deborah Madison likes to serve a big refreshing salad, passed around at the table. This one is based on a recipe in her her book Vegetable Literacy (Ten Speed Press, 2013).

Recipe: Belgian Endive Salad with Blue Cheese

Broccoli Romanesco with Green Herb Sauce

Aya Brackett

Broccoli Romanesco with Green Herb Sauce

Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.

Recipe: Broccoli Romanesco with Green Herb Sauce

Wilted Red Cabbage with Mint

Aya Brackett

Wilted Red Cabbage with Mint

Wilting the cabbage briefly brings out its color and flavor, and softens it. This recipe is based on one in Deborah Madison’s book Vegetable Literacy (Ten Speed Press, 2013). She likes to add small mint leaves right before serving—they’re aromatic and cheerful.

Recipe: Wilted Red Cabbage with Mint

Jumble of Sweet-and-Sour Onions

Aya Brackett

Jumble of Sweet-and-Sour Onions

Like cranberries, this colorful medley of small onions adds a sweet-tart note to a Thanksgiving dinner. Deborah Madison created this recipe for us based on one in her book Vegetable Literacy (Ten Speed Press, 2013), and she vastly prefers small, regular shallots (about the size of a walnut in its shell) to the supersize ones. The small type are firmer and blend better with the other onions.

Recipe: Jumble of Sweet-and-Sour Onions

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