Thanksgiving Green Salads
Escarole Salad with Red Quinoa and Hazelnuts
Chef Marco Canora likes quinoa, a high-protein seed, because it mimics the satisfying texture and starchiness of a grain. He uses it in this crunchy and fresh winter salad. With the addition of chopped hazelnuts and thin slices of a Granny Smith apple, this is the perfect compliment to any meal -- from holidays to weeknights.
Mixed-Greens-and-Herb Salad with Figs and Walnuts
Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.
Little Gem Salad with Lemon Vinaigrette
Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
Green Salad with Chorizo Chips
Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
Classic Caesar Salad
This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It’s also fast and easy to make.
Pea Shoot and Arugula Salad with Radishes and Hazelnuts
With their sweet, mild pea flavor and their juicy stems, pea shoots are becoming a popular salad addition. Here, they’re the perfect foil for sharp arugula and radishes, herbal fennel and toasty hazelnuts.
Fall Harvest Salad
This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets.
Warm Mushroom Salad
Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce.
Watercress Salad with Verjus Vinaigrette
Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes.
Baby Greens with Cider Vinaigrette
This tangy salad is a great partner to cheese and sliced pears. Try two Washington State cheeses, such as Sally Jackson sheep’s milk cheese wrapped in chestnut leaves and Quillisascut goat cheese coated in ash.
Green Salad with Nutty Vinaigrette
This simple salad has a nicely nutty dressing made with both walnut and hazelnut oils.
Asian Pear and Arugula Salad with Goat Cheese
This simple salad has a perfect mix of bitter (arugula), sweet (Asian pear), tangy (lemon dressing) and crunchy (pumpkin seeds). Try it with green apples or Bosc pears if Asian pears are hard to find.
Chicory Salad with Quince and Pecans
New Orleans chef John Besh says the combination of a bitter green with a sweet fruit and a strong cheese is a personal favorite of his. The version here features fresh quince, a winter fruit that’s like a cross between an apple and a pear. If fresh quince is unavailable in the produce section, Besh suggests trying preserved quince from a jar.
Arugula-Endive Salad with Honeyed Pine Nuts
This salad reinvents the classic combination of blue cheese and honey with crumbled Maytag blue and a crunchy, brittle-like garnish made from honey and pine nuts. Pine nuts have a subtle flavor that goes especially well with milder honeys, but other nuts, like pecans and walnuts, work nicely here, too.
Pickled Asian Pear Salad with Creamy Lemon Dressing
Green Salad with Italian Vinaigrette
Garlic and fresh parsley make this the best-ever version of an old-fashioned pizza parlor salad.
Spinach Salad with Citrus and Roasted Beets
Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.
Farmhand Salad with Goat Cheese
This crisp, colorful and refreshing salad of thinly shaved raw vegetables gets a flavor boost from fresh herbs, goat cheese, almonds and Medjool dates.