Farro, a type of wheat popular in Italy, is the chewy, nutty base of this salad. Rosemary and roasted Concord and red grapes add fragrance and sweetness.
This recipe, from "Martha Stewart's Cooking School," features sweet roasted root vegetables, including acorn squash, beets, brussels sprouts, baby carrots, fingerling potatoes, and parsnips, tossed with baby kale and a shallot vinaigrette. This colorful fall salad makes a beautiful presentation for the Thanksgiving table.
Thanksgiving guests will love this green salad for its balance of flavors, between the mellow sweetness of roasted pears and shallots glazed with honey and sherry vinegar, and the bitter crunch of frisee and Belgian endive. The salad is tossed with a Dijon mustard vinaigrette and sprinkled with toasted walnuts before serving.
Slices of red onion and Gala apples add color and sweetness to this slaw of wilted cabbage and shredded brussels sprouts. The zesty dressing of orange juice, lemon juice, fresh dill, grainy mustard, and poppy seeds makes this fall salad a refreshing addition to the Thanksgiving menu. The salad can be made up to two days in advance.
The entire beet gets used in this colorful salad. Baby red beets and golden beets are roasted to tender sweetness while their greens are sauteed with garlic. Combine beets and greens with toasted pecans and blue cheese for a festive Thanksgiving salad.
Blood oranges, dried cranberries, sliced scallions, and fresh parsley lend bright color and bold flavor to this wild rice salad. If blood oranges are not available, you can use navel oranges in their place. This salad is a great addition to any Thanksgiving buffet; the flavor develops as it stands at room temperature.
Add a twist to green bean salad with thin shavings of sweet fennel bulb. Throw in some toasted pecans for a Thanksgiving touch and toss with lemon-Dijon vinaigrette. All the components of this salad can be prepared separately and then combined just before dinner.