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Modern Sides for your Thanksgiving Dinner

Posted by Elin Hansen, deli category coordinator
Friday, November 15, 2013

Thanksgiving is around the corner and cooks everywhere are drawing up menu plans and shopping lists. Articles and blogs are popping up offering advice on how to cook a Thanksgiving dinner and there are often references as to how stressful this meal can be. Someone has to carve the turkey, mash the potatoes and thicken the gravy – all at the last minute!

Sage dressing, mashed potatoes and green bean casserole are all traditional favorites in my family, but this year I’m keeping it simple and mixing it up with some modern salad sides from our deli.

Jeweled Cranberry Quinoa
This beautiful salad is at the top of my list! It’s comprised of tender red and white quinoa, dried apricots, shredded carrots, green onions, toasted sunflower and pumpkin seeds, dressed in a lemon-honey vinaigrette with a touch of Dijon mustard and a hint of fresh basil.

What gives this salad its name and its “jeweled” appearance is the addition of ruby red pomegranate seeds, dried cranberries and cherries. Jeweled Cranberry Quinoa is a perfect accompaniment to roast turkey. It’s light and lively, full of texture and flavors highlighted by cranberries and toasted pumpkin seeds. Serve this salad in a clear glass bowl to add color and beauty to your table.

Honey Dijon Roasted Root Vegetables
Baby red potatoes, Brussels sprouts, parsnips, pearl onions and carrots are slow-roasted to caramelize their natural sugars, then cooled and coated with Honey-Dijon vinaigrette.

This hearty salad is perfect for the veggie lover in any family and makes a colorful addition to the plate. To serve, turn onto a platter or shallow serving dish and let stand at room temperature 30 minutes before serving. This will bring out the best of its rich root vegetable flavors.

Farrout Broccoli Kale
No modern Thanksgiving menu this year would be complete without a nod to kale, the reigning king of vegetables. This salad fits the bill as a trend-forward side that can also serve as a center plate selection for your vegetarian guests.

Raw kale and broccoli – vibrant green and tenderized by the salad’s olive oil and lemon vinaigrette - are tossed with farro (an ancient grain from the wheat family), dried apricots, sun-dried tomatoes and parmesan cheese. New to our deli lineup, Farrout Broccoli Kale Salad has become a favorite of mine that I’m sure your family will enjoy.

Whether you’re head chef of your Thanksgiving dinner or bringing a dish to pass, keep it easy and stop by our delis for some modern salad sides!

Tags: thanksgivingdeli salad

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