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The Kitchn has published a roundup of 59 Thanksgiving salad recipes, organized into green salads, grain and bean salads, hearty roasted salads, and crunchy slaws. The collection highlights salads as a lighter counterpoint to richer holiday dishes, but the source does not provide a single recipe list in the supplied material or details about testing every recipe.
The Kitchn has published a roundup of 59 Thanksgiving salad recipes, presenting them as lighter, varied additions to a holiday spread often centered on turkey and rich side dishes. The collection groups recipes into four categories, from green salads to grain-based dishes, roasted vegetables and crunchy slaws.
The roundup, credited to The Kitchn and associated with assistant editor Alexandra Foster, associate recipe producer Jan Valdez and culinary producer Kelli Foster, suggests salads featuring seasonal ingredients and a mix of textures. Examples named in the supplied source include shaved Brussels sprouts with apples, hazelnuts and brown butter dressing, a cranberry-and-almond slaw, and kale with crispy sweet potatoes.
The four sections are Green Salads, Grain & Bean Salads, Hearty Roasted Salads, and Slaws & Other Crunchy Salads. The article says grain and bean options can include farro, lentils, quinoa and green beans, while roasted salads use vegetables such as sweet potatoes, butternut squash, cauliflower and carrots.
One featured example is a Thanksgiving lentil salad with roasted butternut squash and red onions, kale, toasted pecans, golden raisins and a roasted garlic-sherry vinaigrette. The source describes it as substantial enough to serve as a main dish for vegetarian or vegan guests, though the dressing and ingredients should be checked by diners avoiding animal products.
Salads for a Rich Holiday Meal
The roundup addresses a practical menu-planning question: how to add a fresh or vegetable-forward dish to a meal dominated by richer foods. Its range of formats gives hosts options for different preferences, from delicate greens to more filling lentil and grain salads. A substantial salad may also offer a main-course option for guests who do not eat turkey, depending on its ingredients.
The article’s appeal is its variety rather than a claim that every guest will like every dish. Its headline promises recipes “everyone will actually eat,” but that is promotional wording, not a result supported by reported reader testing or survey data in the supplied material.
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Four Styles of Thanksgiving Salad
The Kitchn frames the recipes as complements to a traditional Thanksgiving table that may include turkey, stuffing, mashed potatoes and pumpkin pie. The roundup’s categories move from leafy salads to more substantial or crunchy choices, making it possible to select a dish based on the rest of the menu.
The source also offers one practical serving tip: dress delicate greens just before serving so they stay crisp. It does not give complete preparation instructions or ingredient lists for all 59 recipes in the supplied excerpt, so readers would need to consult the linked article for the individual recipes.
““In the mix of all those ultra-comforting side dishes, we need something a little lighter.””
— The Kitchn
Recipe Testing and Dietary Details
The supplied source does not state whether all 59 recipes were newly tested for this roundup, nor does it provide the full recipe list, preparation times or serving sizes. It also does not report reader feedback supporting the headline’s claim that the salads are ones “everyone will actually eat.” Dietary suitability varies by recipe: the named examples include nuts, and the lentil salad’s dressing and other ingredients should be reviewed by people with allergies or specific dietary requirements.
Choosing and Preparing a Salad
Readers can use the four categories to identify a salad that fits their menu, then check the full recipe for ingredients, quantities and preparation steps. For make-ahead planning, the source’s guidance is to keep delicate greens undressed until serving. Hosts should also verify ingredients and cross-contact risks for guests with allergies, particularly where recipes include nuts.
Key Questions
What did The Kitchn publish?
The Kitchn published a roundup of 59 Thanksgiving salad recipes, grouped into four categories: green salads, grain and bean salads, hearty roasted salads, and slaws or other crunchy salads.
What are some examples in the roundup?
Examples named in the supplied material include shaved Brussels sprouts with apples, hazelnuts and brown butter dressing; cranberry-and-almond slaw; and kale with crispy sweet potatoes.
Is there a filling option for vegetarian guests?
The article features a lentil salad with roasted butternut squash, red onions, kale, pecans, raisins and roasted garlic-sherry vinaigrette. The Kitchn describes it as hearty enough to serve as a main dish for vegetarian or vegan guests, but diners should check the complete ingredient list and dressing.
How can hosts keep leafy salads crisp?
The Kitchn advises dressing delicate greens right before serving. The supplied material does not include other food-storage or preparation instructions for the full collection.
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