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TG Dinner--What kind of salad?

Trying to think of a nice salad to serve with TG dinner. Thinking maybe mixed baby greens with bosc pear and slivers of red onion? What kind of dressing? Or other ideas? Thanks!

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  1. i like an endive with pear, some sort of nut -- maybe a spiced pecan -- and a few crumbles of blue cheese, sprinkled with walnut oil and a nice vinegar. light, but with the notes of the season built in...

    1. Try a dry dry goat cheese with this salad, some spiced pecans and a carmellized shallot vinegrette.

      1. I like this one from Epicurious:



        1. Pear, avocado, and cucumber. Toss lightly with dressing and serve over chopped romaine or othr greens. Make a tarragon vinaigrette:

          1/4 cup oil
          1/8 cup tarragon vinegar (or substitute any fairly plain vinegar)
          3/4 teaspoon honey
          1/4 teaspoon dried tarragon
          1/4 teaspoon minced garlic
          1/4 teaspoon mustard powder
          S and P

          1. red oak, slivered red pear, sweet and spicy pecans, crumbled bleu cheese with a balsamic vinaigrette. Perfect mix for fall, great combination of tastes and textures.

            1. red oak, young kale, dried cranberries or currants, frizzled red onion or leeks, sunflower seeds, pomegranate arils
              dressing of walnut oil, lemon juice, cider vinegar, shallot, dijon mustard, maple syrup

              1. Dissenting viewpoint here: NO salad for Thanksgiving! There's so much else to eat, and to me, cold and crunchy just doesn't mesh with the warm, sweet 'n savory theme of the day. Plus that's another set of plates to hassle with, since you can't to justice to a nice salad when it's in danger of gravy slopover. Salad is a good-for-you, eat-nearly-every-day item that never sees my throw-caution-to-the-winds-it's-only once-a-year Turkey Day table!

                6 Replies
                1. re: MommaJ

                  Salad does serve a very important function as I digestive aid after all of the cooked foods you enjoy on thanksgiving. I find that it leads to less post-meal, couch-bound moaning. Your body requires it to function properly.

                  1. re: ghbrooklyn

                    I completely agree with this. Unless everyone you're having over is already taking a fiber supplement, some uncooked vegetables are key in the not-regretting-the-feast process.

                    1. re: Adrienne

                      Also 'in the house' on this subject. Something fresh, bright, crunchy, raw and green on the TG table is so important with all of the cooked brown stuff going on. For us, it's romaine, red ripe tomatoes (we're in FL) and organic carrot strips; brightens up the table.

                      1. re: Val

                        a sharp salad dressing is also important to clearing the palate of all of the salt, sweet and fat involved in the rest of the meal.

                  2. re: MommaJ

                    I'm with you on this MommaJ...I tried many times to serve salad on Thanksgiving with not many takers. They're too intersted in filling up on the other items they love. A bowl of marinated mushrooms is the only "salad" item I serve and this is with appetizers.

                    1. re: AnneM

                      Same here, my family just doesn't want salad on turkey day. I've started serving lots of fresh vegies and dip as munchies a few hours before the meal and they will eat that. I figure that is almost as good as a salad with the meal and that way I'm still able to get some healthy raw food into them.

                  3. Romaine with beets and oranges. Because of my guests' dietary requirements, my salad must, alas, be nut- and dairy-free.

                    1 Reply
                    1. re: doctor_mama

                      Hearts of palm kind of tastes like cheese. Texture is about right.

                    2. Roasted beets, goat or blue cheese, toasted walnuts, lightly dressed with olive oil. If you want greens, arrange on top of butter lettuce with pom. molasses and olive oil dressing.

                      1. arugula and clementines with citrus vin. and some red onions. looking at all those beet suggestions makes me want to add some roasted beets and maybe some goat cheese.

                        1. I again this year will make my baby green salad with orange walnut dressing, topped with chpped walnuts, and feta cheese crumbles. Its a hit with everyone. Another suggestion is Jamie's cranberry spinach salad from allrecipes.com, it is absolutely wonderful.

                          1. I for one need a salad on Thanksgiving Day. I'm dieting, but want to enjoy the day. I can eat a little of the heavier stuff and have a good portion of a tasty salad without feeling deprived.

                            I'm going with a red and green theme, I think. doing mixed greens from the farmer's market with roasted beets, pomegranate seeds, red onion, and pistachios--all with a shallot, red wine vinegar dressing. I might throw some baby peas in there, but I'm not sure.