Add These Vegetable-Based Sides, Mains, and Salads to Your Thanksgiving Menu
Yes, there will be turkey on our Thanksgiving tables, but there will also be plenty of plant-based dishes to choose from. Check out our colorful and delicious vegetable-centric mains, sides, and salads to add to your holiday feast.
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Indulge responsibly this Thanksgiving by preparing fresh, in-season sides and mains to balance the rest of the holiday feast. We aren't suggesting you forgo butter or skip dessert, but we are certain that the holiday can be festive without dishes loaded with dairy, fats, and salt. Here, we're sharing some seasonal recipes that are bursting with color and vibrant flavor to enhance the overall feast and make it a tad healthier.
The key to a fresher Thanksgiving dinner is hitting up the grocery store or farmers' market and showcasing gorgeous fall produce. Of course, Brussels sprouts must be on the table; try pairing them with avocado and pumpkin seeds in a crunchy yet creamy salad rather than roasting them. That will free up oven space and give you a beautiful and unexpected dish. Instead of the usual green bean casserole, finish blanched green beans with miso and lemon or toss them in a warm raisin-caper dressing. Both recipes are fresher, faster, and less fussy-to-make options.
Not everyone eats turkey so serve bountiful vegetable mains that will tempt even the most dedicated meat eater. Pomegranate Relish is an eye-catching finish to Acorn Squash with Mixed-Grain Stuffing. Marshmallow-laden sweet potato casserole can be replaced with a gorgeous shingled Sweet-Potato-and-Sage Tian anchoring the table. We also love the idea of making a Whole Roasted Cauliflower with Green Herb Sauce, another stunning (and delicious) centerpiece option.
If you're ready to prepare a produce-driven Thanksgiving dinner, these fresher upgrades on classics, dishes that have pops of flavor, and all the vegetables you know and love looking their very best will help you do just that.
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Sweet-Potato-and-Sage Tian
In addition to being pretty enough to upstage the turkey, this sweet potato casserole, complete with a creamy sage sauce, smells incredible as it bakes. Use a mandolin for perfect potato rounds or slice by hand and embrace a more organic shape.
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Brussels Sprout Salad with Avocado and Pumpkin Seeds
A crisp, raw salad complements warm, roasted dishes on the Thanksgiving table. Here, crunchy Brussels sprout leaves and creamy avocado are tossed in a tart dressing and finished with toasted pumpkin seeds. Bright citrus segments or halved seedless grapes would make a beautiful and tasty sweet addition to this dish.
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Acorn Squash with Mixed-Grain Stuffing
They taste as good as they look; for this spectacular vegan main, acorn squash halves are filled with a subtly spiced wheatberry, cremini and button mushroom, and golden raisin stuffing and served with a jewel-like pomegranate relish. If this make-ahead dish is going to be more of a side, fill and slice into quarters, allowing for everyone to add a smaller portion to their plate.
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Olive-Oil Mashed Potatoes with Garlic and Sage
Mashed potatoes, a signature Thanksgiving side, get a healthy and tasty upgrade in this recipe. Skip the heavy cream and finishing the dish with a flavorful sage-infused olive oil instead. For extra flavor, garlic cloves are boiled alongside the potatoes until tender, lending a creamy allium bite to this mash.
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Delicata Squash Salad with Kale and Cranberry Beans
A satisfying fall salad that combines raw and cooked elements is just right for the Thanksgiving feast. Here, hearty grains, slices of roasted delicata squash, and tender cranberry beans are tossed with fresh kale and a warm vinaigrette. This side tastes great warm or at room temperature, meaning you can prep and dress it in advance.
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Roasted Carrots with Parsley Yogurt
Yogurt infused with parsley, mint, and briny feta bring a burst of freshness to these perfectly roasted and caramelized carrots. Although it's simple to make, this combination of flavors and colors brings major gourmet vibes to the Thanksgiving table.
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Whole Roasted Cauliflower with Green Herb Sauce
For those who don't do turkey, this whole roasted cauliflower makes a stunning main (it also makes a stellar side for those who do eat meat). Roasting the head whole achieves dueling textures, caramelized on the outside with nutty brown bits opposed to the super tender inside that can literally be cut with a spoon. Don't skip the green herb sauce but do also serve this with Cranberry Relish—it's a delightful Thanksgiving upgrade.
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Farro Salad with Oven-Roasted Grapes and Autumn Greens
A lush yet hearty grain salad starring farro is with pops of sweetness from roasted concord and red grapes and delicate autumn greens. For the prettiest presentation, buy extra grapes and garnish the bowl or platter with a small bunch or two.
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Braised Celery
Often overlooked, celery deserves to be the star once in a while; in this recipe, it gets the attention it deserves. Braising tenderizes the beautiful crunchy stalks until they almost melt in your mouth, tempering the celery flavor while adding in notes of thyme and chicken broth. Clocking in at only five ingredients, this easy vegetable side is a no brainer to include on your menu.
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Warm Spinach Salad with Shiitake Mushrooms and Red Onion
A mix of textures and flavors keep this warm spinach and mushroom dish fresh and exciting. Most of the spinach is kept raw and just slightly wilted with a drizzle of warm white balsamic dressing, while the remainder is sautéed until silky tender with the shiitake mushrooms. Quick-pickled red onion and toasted sesame seeds add a pop of color and bite to the final presentation.
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Mixed Chicories with Persimmons
Cool, crisp green salads offset heavier Thanksgiving fare, here a beautiful mix of fall chicories is combined with persimmons, a fruit that you can only get in season and is well worth seeking out. If you love this salad but aren't seeing persimmon at the market, swap in thinly sliced pear or apple instead.
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Miso-Watercress Green Beans
Another fresh way to present green beans, this dish is packed with umami and has a peppery bite. An initial sizzle of the green beans in the skillet boosts flavor, but a quick steam with the lid on tenderizes them before they are tossed with watercress, miso, and lemon.
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Beet Salad with Goat Cheese, Green Apple, and Honey
Tart apples, creamy goat cheese, and crunchy beets is culinary combination that never ceases to please. In this colorful salad, the trio are tossed with a sweet and zingy honey-lemon dressing and topped with good-for-you sprouts.