We love a cheesy, creamy gratin as much as anyone else, but a splash of fall greens on your Thanksgiving buffet is still a welcome sight. Here are some of our favorite salads to add to your menu, featuring fresh lettuces and tangy vinaigrettes, with seasonal vegetables, crumbly cheeses and crunchy nuts to top them off.
 Field Salad with Pancetta and WalnutsHere, a mix of bitter greens stands up to the big flavors of walnuts, Parmigiano-Reggiano cheese and crisp pancetta. Use whatever mix of greens you like. |
 Roasted Squash and Gingerbread PanzanellaThis recipe adapts a summer staple for fall, using toasted gingerbread in place of the usual bread croutons. Tender acorn squash, peppery arugula and pickled ramps lend a perfect contrast of flavors. |
 Spinach, Pear and Pomegranate SaladPomegranate seeds and walnuts add extra antioxidant power to this seriously nutritious—and delicious—salad. Crumbled blue cheese lends tanginess; you only need a little to make a huge impact. |
 Brussels Sprout SlawIn this new take on slaw, shredded brussels sprouts and radicchio are tossed with an assertive dressing, then topped with caramelized pecans. |
 Arugula Salad with Goat Cheese, Toasted Pecans and Cranberry VinaigretteThis vibrant salad will lend color and bright flavor to any Thanksgiving table. Dried cranberries give the vinaigrette their signature sweetness. |
 Endive Salad with Persimmon and PomegranateWith elegant endive leaves, shaved persimmons, crumbled cheese and herbs, this salad is worthy of a special occasion. |
 Mesclun and Roasted Pears with Grainy Mustard VinaigrettePears turn even sweeter when roasted, adding depth to this salad, while toasted pumpkin seeds give each bite a delightful crunch. A mustardy vinaigrette with apple juice and cider vinegar tops it off. |
 Warm Squash Salad with Teleme and PepitasThe extra step of both steaming and roasting the squash brings a caramelized taste to this autumnal salad. The oven-hot squash warms the spinach and melts the edges of the tart, semisoft Teleme, blending the flavors. |
 Waldorf Salad with Blue CheeseThis salad is a modern riff on the classic, featuring endive, blue cheese, sweet-tart apples and chopped walnuts. A snip of fresh chives adds color. |
 Warm Wild Mushroom Salad with Bacon VinaigretteFry bacon until crisp and brown, and then warm sherry vinegar in the same pan to form a salty-smoky vinaigrette for autumn mushrooms. Bitter radicchio and peppery arugula are layered with the warm mushroom mixture for extra flavor, color and crunch. |
See more Thanksgiving salads here.
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[…] the juice from the oranges. It doesn't have to be a tossed salad but maybe a dish kind of like that https://blog.williams-sonoma.com/reci…giving-salads/ i just sent that link to my friend who is looking for some fresh, salad like side dishes to add to […]
[…] Field Salad with Pancetta and Walnuts Here, a mix of bitter greens stands up to the big flavors of walnuts, Parmigiano-Reggiano cheese and crisp pancetta. Use whatever mix of greens you like. Roasted Squash and Gingerbread Panzanella This recipe adapts a summer staple for fall, using toasted gingerbread in place of the usual bread croutons. Tender acorn squash, peppery arugula and pickled ramps lend a perfect contrast of flavors. Spinach, Pear and Pomegranate Salad Pomegranate seeds and walnuts add extra antioxidant power to this seriously nutritious—and delicious—salad. Crumbled blue cheese lends tanginess; you only need a Read The Full Story […]