Live, Salads

6 Salad Recipes that will Brighten your Thanksgiving Table!

Dare I say, “salad” on Thanksgiving? Salads are actually one of the best side dishes you can make for the holidays, especially with all the winter squash, green beans, and Brussels sprouts available at farmer’s markets, and grocery stores. What makes salad so special this time of the year is that it’s different than summertime salads because they are usually compiled with hardier greens, roasted or blanched vegetables, and a vinaigrette that stands up, and takes notice.

Delicata squash is one of my favorite winter squash because you don’t have to remove the skin before roasting or enjoying. It’s thin outer layer is edible, and virtually melts into its own sweet flesh, while in the oven. It’s also a breeze to slice, so those of you that aren’t comfortable cutting through a tougher butternut squash exterior, grab a delicata. There are tricks however, to making the skin of a squash less difficult to cut, one being to microwave it for a minute or two, ahead of slicing, so your knife glides in easier. Also, to remove the skin of a butternut or other winter squash, you can use a vegetable peeler instead of a knife, and then slice the squash in half to remove the seeds, before cutting across the grain or into chunks. Another great salad tip is to roast squash, pumpkin, and beets, or blanch green beans ahead of time, and refrigerate, and then toss among fresh greens right before mealtime.