9 Easy Salads to add to Your Thanksgiving Dinner

Thanksgiving is around the corner and we all like to have our dinner planned and ready to go in advance. Preparation is really important so we don’t panic unnecessarily. I’ve compiled a list of 9 easy salads to add to your Thanksgiving Dinner. Fortunately, all these can be prepared in a splash, so you don’t have to stress over making these simple and delicious salads. All these use great ingredients with amazing nutritional value (i.e. superfoods!), so you’re sure to be filling your guests up with some quality stuff! So here are your 9 easy salads to add to your Thanksgiving Dinner.

Beetroot, Rocket and Walnut Salad

Ingredients

• 3 medium beetroots
• ½ red onion thinly sliced
• Salt and Pepper (as desired)
• 6 cups rocket
• ½ cup walnuts
• ½ cup feta crumbles

For the Dressing

• ¼ cup balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil

Method

1. Peel and cut the beetroot into thin strips. Add rocket and red onion and mix well.
2. Meanwhile, use a small bottle with a lid to mix and shake all the dressing ingredients to make a smooth, well-mixed dressing.
3. Toss walnuts and pour the dressing and mix until all mixed well together. Top with feta.

 2 SERVINGS

Asparagus with Lemon and Pine Nuts

Ingredients

• 1 bunch fresh asparagus
• 1 medium red onion, sliced
• Salt and pepper (as desired)
• ¼ cup freshly grated parmesan cheese

For the Dressing

• Juice from one lemon
• 1 tablespoon of extra virgin olive oil

Method

1. Cook asparagus until tender and soft. Remove from the pan and season with salt and pepper.
2. Use a small bottle with a lid to mix and shake all the dressing ingredients.
3. Mix the asparagus with the dressing and pine nuts and top with grated parmesan cheese.

2-4 SERVES

Green Beans with Garlic and Almond Salad

Ingredients

• 1-kilo green beans
• 2 tablespoons extra-virgin olive oil
• Salt and pepper (as desired)
• 2 cloves of crushed garlic
• 1/2 cup roasted pine nuts

Method

1. Boil water in a large saucepan and then add the green beans.
2. Cook until al dente (still firm when bitten into). Strain and set aside.
3. Heat olive oil in a pan and add garlic. Cook until garlic is soft and tender.
4. Add the beans and then the salt and pepper.
5. Sprinkle with roasted pine nuts.

6 SERVES

Oven-baked Brussels Sprouts with Sesame Seeds

Ingredients

• 1 kilo brussels sprouts
• 3 tablespoons extra virgin olive oil

For the Dressing

• Juice of 1 lemon
• 1 teaspoon honey
• 1 tablespoon balsamic vinegar

Method

1. Preheat the oven to 425 F (220 C). Clean the Brussel sprouts by cutting the bases and cut into halves.
2. Toss sprouts with salt and pepper and olive oil.
3. Arrange on a parchment or foil-lined baking sheet and cook until crispy.
4. Transfer into a bowl.
5. Meanwhile, whisk the lemon juice, honey and balsamic vinegar.
6. Toss the dressing over the cooked Brussel sprouts and sprinkle with sesame seeds.

6 SERVES

Broccoli with Red Chillies and Pine Nuts

Ingredients

• 1-kilo broccoli heads cut into bite-sized pieces
• ¼ cup of roasted pine nuts
• ¼ cup extra virgin olive oil
• ½ teaspoon of crushed chilli flakes
• Kosher Salt and freshly ground black pepper

Method

1. Blanch broccoli in a pot of boiling water, drain and transfer to a bowl.
2. Toss with olive oil, roasted pine nuts, chilli flakes, salt and pepper. Serve and enjoy!

4-6 SERVES

Roasted Vegetables with Fresh Herbs

Ingredients

• 1 head of cauliflower
• 7 baby carrots
• 1 head of broccoli
• ½ cup chopped walnuts
• 1 large green capsicum
• Salt and pepper
• One large yellow capsicum
• 1 large red capsicum
• ¼ cup extra virgin olive oil
• 1 tablespoon fresh oregano
• One tablespoon fresh thyme
• 1 tablespoon fresh rosemary

Method

1. Preheat the oven to 400 F. Cut the broccoli and cauliflower into bite-sized florets.
2. Cut capsicums into strips.
3. Toss vegetables in olive oil and herbs. Add salt and pepper.
4. Arrange vegetables on a parchment or foil-lined baking tray.
5. Roast until tender and slightly browned.
6. Transfer into a bowl and sprinkle with crushed walnuts.

4-6 SERVES

Cucumber and Red Onion Salad with Minted Greek yoghurt

Ingredients

• 1 large cucumber thinly sliced
• 1 small red onion thinly sliced
• A pinch of sea salt and ground pepper

For the dressing

• ½ cup Greek yoghurt
• 1 cup chopped mint
• 1 tablespoon of lemon juice

Method

1. Put all the ingredients into a large salad bowl and toss to combine. Let the salad sit until you are ready to serve.
2. Just before serving pour over the minted yoghurt dressing and mix well.
3. To make the minted yoghurt, mix the dressing ingredients and combine until well mixed all the ingredients.
4. You can add a little sea salt according to your taste.

Serves 4

Colourful Tomatoes, Red Onion and Parsley Salad

Ingredients

• 400g cherry tomatoes cut into halves
• 1 cup chopped parsley
• 1 small red onion finely chopped
• Sea salt and ground black pepper

For the Dressing

• 1/4 cup of extra-virgin olive oil
• 1 Tablespoon of balsamic vinegar
• A teaspoon of Dijon mustard

Method

1. In a salad bowl, simply combine the red onion, chopped parsley and tomatoes.
2. In a small bottle combine and shake all the dressing ingredients well and pour over the salad.
3. Mix well and serve and enjoy!.

Serves 4

Minted Brown Rice Salad with Tomatoes and Asparagus with Lime, Tahini and Ginger Dressing

Ingredients

• 1 cup of brown rice
• 2 bunches asparagus trimmed and cut into bite-sized pieces
• 400 cherry tomatoes cut into halves
• ½ cup chopped fresh mint

For the dressing:

• 2 cm fresh ginger grated
• 1 tablespoon of tahini
• 1 tablespoon of extra olive oil
• Tablespoon of raw honey
• Pinch of sea salt – as per your taste

Method

1. Cook the rice in a small saucepan of boiling water for 40 minutes or until tender. Drain and set aside to cool.
2. Blanch asparagus in a small saucepan with boiling water. Drain and set aside to cool.
3. Meanwhile, use a small bottle with a lid to mix and shake all the dressing ingredients to make a smooth, well-mixed dressing.
4. Combine all the salad ingredients including chopped mint and tomatoes.
5. Pour the dressing on top and mix lightly until all the ingredients are mixed well.

Serves 4

Trust these 9 Easy Salads to add to your Thanksgiving Dinner will be super helpful for you as you plan this year’s Thanksgiving dinner.

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