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The Kitchn published a roundup of 59 Thanksgiving salad recipes organized into green salads, grain and bean salads, hearty roasted salads, and slaws or other crunchy salads. The article presents salads as a fresh counterpoint to richer holiday dishes and includes options substantial enough to serve as a vegetarian or vegan main.
The Kitchn has published a guide to 59 Thanksgiving salad recipes, grouping ideas from fresh green salads to roasted vegetables, grain and bean dishes, and crunchy slaws. The roundup offers holiday cooks options for adding a lighter or more substantial side to a meal typically centered on richer dishes.
The article, credited to Alexandra Foster, Jan Valdez and Kelli Foster, divides the recipes into four categories: green salads; grain and bean salads; hearty roasted salads; and slaws and other crunchy salads. Examples highlighted in the introduction include shaved Brussels sprouts with apples, hazelnuts and brown butter dressing, a cranberry-and-almond slaw, and kale with crispy sweet potatoes.
Its grain-and-bean section includes a Thanksgiving lentil salad with roasted butternut squash and red onion, kale, toasted pecans and golden raisins. The recipe is dressed with roasted garlic-sherry vinaigrette. The article describes it as substantial enough to work as a main course for vegetarian or vegan guests, though diners should check the individual recipe ingredients and dressing before serving it to meet dietary needs.
The guide also offers a practical tip for salads made with delicate greens: dress them just before serving to help keep them crisp. The source notes that The Kitchn independently selects products and may earn a commission from purchases made through links; it says listed prices were accurate when the article was published.
Fresh Options for a Rich Meal
Thanksgiving menus often feature filling dishes such as turkey, stuffing and mashed potatoes. The roundup’s emphasis on fresh, crunchy and vegetable-forward sides gives readers another way to vary the meal’s textures and flavors, without requiring every salad to be light or leafy.
The range also serves different table needs. Roasted vegetables and grains can make a salad feel more substantial, while slaws and greens offer a crisp contrast. The lentil recipe is presented as one possible plant-based main, a useful choice for households planning for guests who do not eat meat. The article is a recipe collection, not a report of tested nutrition or popularity data; its title’s promise that guests will eat the salads is promotional framing rather than a measured finding.
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Four Ways to Choose a Salad
The Kitchn frames the collection around balancing the heavier traditional sides with something fresh and vibrant. Rather than arranging all 59 recipes in one undifferentiated list, it sorts them by broad preparation style and ingredients, making it easier for readers to look for a salad that suits their menu.
The categories include delicate green salads, filling grain and bean combinations, warm or hearty salads built around roasted vegetables, and crunchy options such as cabbage or shaved Brussels sprouts. The source introduction specifically names apples, hazelnuts, cranberries, almonds, kale and sweet potatoes as ingredients in featured examples. It does not provide a complete ingredient list for every recipe in the supplied material.
““In the mix of all those ultra-comforting side dishes, we need something a little lighter — like a fresh and vibrant Thanksgiving salad — to balance out the heartier, heavier dishes.””
— The Kitchn
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Recipe Details and Dietary Needs
The supplied source material does not reproduce all 59 recipe titles, ingredients or instructions, so it is not possible to assess each dish’s preparation time, difficulty, yield or suitability for particular diets from this information alone. The roundup’s broad category labels do not establish that every recipe is vegetarian, vegan, gluten-free or free of common allergens.
The title says the salads are ones “everyone will actually eat,” but the source provides no survey, taste test or other evidence supporting a claim about how readers or guests will respond. Allergens and dietary restrictions will vary by recipe, especially where nuts appear in examples; cooks should consult each recipe and confirm ingredients with guests.
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Readers Can Browse the Recipes
The next step for readers is to select recipes from the roundup that fit their menu, available preparation time and guests’ dietary needs. Delicate greens can be washed and prepared ahead, but the source advises waiting until just before serving to dress them. For dishes containing roasted vegetables, grains or beans, cooks should follow the recipe’s handling and storage instructions and keep perishable ingredients properly refrigerated.
The supplied article does not announce a follow-up, event or planned update. Its status is a published recipe roundup, and any later additions or changes are not stated in the source material.
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Key Questions
How many Thanksgiving salad recipes are in the roundup?
The Kitchn’s guide features 59 recipes, arranged in four broad categories.
What kinds of salads does it include?
The categories are green salads, grain and bean salads, hearty roasted salads, and slaws or other crunchy salads. Examples include Brussels sprouts with apples and hazelnuts, cranberry slaw, and kale with sweet potatoes.
Is there a salad that can serve as a main dish?
The Kitchn says its Thanksgiving lentil salad is hearty enough to serve as a main for vegetarian or vegan guests. Check the full recipe and ingredients to confirm it fits a guest’s needs.
How can cooks keep delicate greens crisp?
The article advises dressing salads made with delicate greens right before serving. This helps prevent the leaves from becoming limp ahead of the meal.
Does the roundup confirm that every recipe suits all diets?
No. The source does not establish that all recipes meet particular dietary restrictions or avoid allergens. Review each recipe’s ingredients and confirm them with guests; some featured examples contain nuts.
Source: rss
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