A Table Full of Thanks
Green Salad with Corn Bread Croutons and Cracked-Cranberry Vinaigrette
Salad? On the Thanksgiving table? While you might be wondering where the green bean casserole and potatoes are, we promise—with this scrumptious salad, you won’t even miss the heartier sides.
For the vinaigrette:
- 1 c. cranberries
- 1 shallot, peeled and minced
- 1 garlic clove, peeled and minced
- 4 tbsp. olive oil
- 1 tbsp. whole grain mustard
- ½ c. red wine vinegar
- 4 tbsp. honey
- 1 tsp. fresh sage, chopped
For the croutons:
- 3 c. stale corn bread, cubed
- 3 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. black pepper
For the salad:
- 1 bunch kale, shredded
- 1 bunch Swiss chard, shredded
- 1½ c. brussels sprouts, ends trimmed and shredded
Print Recipe
- Preheat oven to 450°F, and move the oven rack to the top shelf. Arrange cranberries, shallots, and garlic on a baking sheet, and drizzle with oil. Roast for 10 minutes or until cranberries burst.
- Put cranberries, shallots, and garlic into a blender with mustard, vinegar, and honey. Blend until smooth, then stir in chopped sage. Set aside until ready to serve.
- Reduce oven temperature to 350°F. Toss corn bread with olive oil, and season with salt and pepper. Arrange on a baking sheet, and bake for 10 minutes or until croutons are crisp and golden brown.
- Toss kale, chard, and brussels sprouts in a large bowl with dressing. Top with croutons before serving. Serves 4
Posted in November 2020 on Sep 08, 2020