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On arrival Thank you menu planning At Avasthi’s house, my brother and I tend to try the formula and stick to a true one. We know what works and our shopping list looks the same every year. However, the only menu item that always seems to cause a lot of moaning and round eyes is an autumn salad recipe for the table. Yes, I understand: is a salad really something to look forward to on Thanksgiving Day? Thankfully when you’re comparing it to the sides it’s like mashed potatoes and butter rolls sitting side by side, probably not. But every year I insist on preparing a salad, personally, because I like to have something fresh and green surrounded by beige tones on the plate. And every year, without fail, I’m basically the only one who eats a salad.
So this year, when I started organizing the Thanksgiving menu, I wanted to put together a salad recipe, not only I I’d love to, but that would spark a little more enthusiasm in my dinner friends at the table as well. Enter: all the delicious autumn flavors, with freshness, which is the perfect addition to this year’s Thanksgiving menu.
Sometimes it’s hard to be impressed with a salad, so it’s essential to have some noticeable ingredients that complement each other. No one just wants a green dish, especially on Thanksgiving day. For this version, I used some classic fall ingredients and they went through an interesting preparation.
Here are the star sweet potatoes, of course. The bonus is then that you can use it as a salad and sweet potato dish on your table. I used the smallest sweet potatoes I could find in the store, small enough to fit in the palm of my hand. Putting them in the oven nice and tender raised the sweet taste and made this salad more decadent.
Here are the other star dates. Now, I’ve gone to the past to claim that I hate dates. I’m not the biggest fan yet, but I found it prepared in a certain way and combined with other ingredients, can in fact behind them. Baked caramelized dates with some olive oil and balsamic make them pleasant and chewy with a great flavor that works well with the sweet potatoes in this salad. It adds a nice texture to the salad and makes it feel special for the holidays.
The other ingredients in this salad give it a hint of autumn: pomegranate seeds, crispy pistachios and creamy chunks of goat cheese. But what I really love are the big tears of cilantro. I love the freshness they give to this salad when combined with the rest of the ingredients. I wouldn’t mind serving the sautéed lettuce completely and adding a bunch of cilantro to the dish. Add a sweet outfit and a delicious dish of freshness to add to your holiday spread.
You can customize this salad as you wish. If you serve dinner on the weekend, I think avocado would be great, as well as a few slices of apple for extra sweetness throughout the season. Swap the greens for what you have on hand and use your favorite decorations. Either way you serve it, this salad will be a fresh and delicious addition to your autumn dinner table.
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