"When it comes to side dishes, the star of Thanksgiving doesn't have to be the gravy, stuffing, or mashed potatoes. Enter: the Thanksgiving salad! Instead of brown and mushy, the salad can be one of the most delicious things on your holiday plate. Over years of hosting, I've found that bold flavor combinations like roasted squash, crunchy apples, pomegranate jewels, and tangy dressings will make everyone reach for seconds."
"Prep ahead when possible. You can wash and dry greens the night before, roast vegetables in advance, and make dressings up to 1 week ahead. Then on Thanksgiving day, you just need to assemble everything! Keep components separate until serving. Nobody wants soggy salad, so I arrange all the toppings in the serving bowl but don't add the dressing until right before we eat. Or even better, I make small plated versions of the salad so everyone gets all the mix-ins."
Bold, seasonal salads can elevate the Thanksgiving plate by combining roasted squash, crunchy apples, pomegranate seeds, nuts, and tangy dressings for vibrant sweet-and-savory contrasts. Prepare components ahead: wash and dry greens, roast vegetables, and make dressings up to a week in advance to simplify assembly on the holiday. Keep toppings and dressing separate until serving to prevent sogginess, and consider plated portions so each guest gets mix-ins. Make extra vinaigrette for leftovers. Store washed greens wrapped in paper towels and keep roasted vegetables, cheese, and nuts in separate containers for freshness and easy leftover rebuilding.
Read at A Couple Cooks
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