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