Not only is it a colorful addition to the Thanksgiving table, but it beautifully contrasts the heavier dishes, aids digestion (hello, bitter greens and vinegar!), and comes together in just 15 minutes! Yep, it’s that easy to brighten up the table. Let’s make salad!
Recipe Inspiration
This salad was born at our team Thanksgiving last year. And when we posted the meal on Instagram, you asked for the recipe. We promised we’d share it in the future, and today is that day, friends! It’s inspired by Pacific Northwest cuisine, fall ingredients, and a desire to make something super simple that would complement the more traditional Thanksgiving dishes.
How to Make This Thanksgiving Green Salad
The base for this salad is a mix of sweet, tender baby greens and chicories like radicchio, endive, and/or frisée. The chicories add a textural contrast, pop of color (hello, pretty purple radicchio!), and slight bitterness that wakes up the taste buds and encourages healthy digestion! We toss the greens with olive oil, lemon juice, and apple cider vinegar to lightly coat them with big, bright flavor. Flaky salt and freshly ground black pepper add some fun for your taste buds! Next, we toast the crunchy nuts and/or seeds. Pepitas are our go-to because they’re super quick and easy, but hazelnuts and almonds are delicious, too! The other crunchy ingredient and star of the show is sliced apple or pear. Our favorite for this recipe is Asian pear because it’s the most crisp and sweet, but other sweet, crunchy varieties will also work! The final (and optional) ingredient is vegan goat cheese for a rich, creamy component. But with all the richness of a Thanksgiving meal, we don’t find it necessary! We hope you LOVE this salad! It’s:BrightCrunchyFreshGorgeousEasy to make& Perfect for the Thanksgiving table! It pairs beautifully with rich, creamy dishes like many of the Thanksgiving classics! For our team holiday meal, we paired it with our Vegan Green Bean Casserole, Easy Vegan Gluten-Free Biscuits, Classic Vegan Gluten-Free Stuffing, Lemon & Herb Roasted Chicken Thighs, and Epic Vegan Sweet Potato Pie.
More Thanksgiving Salads
Shaved Brussels Sprout Salad with Apples and Dates Roasted Squash Salad with Crispy Shallot & Balsamic Reduction Lemony Arugula Salad with Crispy Shallot Roasted Fennel Brussels Sprout Salad
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
