Thanksgiving Salad. Yay or nay? Joy the Baker says No Salad on Thanksgiving! While I do see her point, as long as it’s not a run-of-the-mill everyday salad, I say yes!! You know what, it doesn’t even have to be salad. But please, I implore you, serve at least one green-ish vegetable at your Thanksgiving Table. It can be green beans, it can be brussels, or it can be this beautiful, mouth-watering Grapefruit and Walnut Salad.
On Thanksgiving Day when everyone is posting their Turkey Day dinner plates all over facebook and Instagram, I see so many monochromatic plates of white-tan-orange. Mashed potatoes, sweet potatoes, turkey, roll. Just imagine what a lovely pop of green and red will do for your eyes, your tastes buds, and even your waistline!
When I see these sad looking plates, my veggie loving dietitian soul is crushed. On this day of thanks, I will not ask you to make half of your plate veggies (although I do think it’s a great idea), I will not ask you to skip dessert (Never!) and I will not ask you to abstain from alcohol. I just ask one thing, serve at least one non-starchy vegetable dish. You can do it!
If you choose to not make this salad for Thanksgiving (I will assume you are going with green beans) I understand. Conveniently, it is super healthy and makes a great, post-Turkey Day “Detox” Salad. Yes, I hate that word detox, but all I really mean is, this salad is super healthy, super delicious, and you can and should eat it all the time. No matter the day, no matter the meal. Breakfast salad anyone? OK, sorry I’m taking this too far.
Tell me, do you usually have a green salad at your Thanksgiving? A different type of salad? Or, are you one of those veggie-less brown plate FB poster’s that gives me rage? If not a salad, what are you bringing to the feast this year?
Happy Turkey Day everyone! I have ALOT to be thankful for this year!
- 1 bag mixed greens or 1 head Romaine Lettuce
- 2 grapefruit, sliced into wedges
- 1-2 avocadoes, sliced
- ½ cup toasted walnuts
- ½ white onion, sliced and caramelized
- ¼ cup pomegranate arils (optional, but beautiful)
- 1½ tsp Kosher Salt
- ¾ tbsp Dijon Mustard
- juice of one medium lemon
- fresh ground black pepper to taste
- 1 tbsp maple syrup
- ⅓ cup olive oil
- Preheat the oven to 375 to toast the nuts and onion. (you can skip this step if you prefer and omit onion in order to save time)
- While the oven is heating, slice grapefruit and avocado. Collect pomegranate seeds.
- Toast the walnuts on a baking sheet for 10 minutes. Place onion on the same baking sheet as shown in the picture.
- Drizzle onion with olive oil and brown sugar if desired. Cook onions for 20 minutes in oven, or until begin to brown and caramelize.
- For the dressing place the mustard, lemon juice, maple syrup, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Recipe adapted from Ina Garten Avocado and Grapefruit Salad