Thanksgiving Salad Bowl

Name: Thanksgiving Salad Bowl
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 5 salads (2 cups per serving)
Ingredients: ½ cup wild rice (yield is a little over 1 ½ cups cooked); 1 turnip; 1 sweet potato; 4 stalks celery; ½ cup dried cranberries; 1 cup frozen peas, cooked and chilled**; ½ cup Brussels sprouts, shaved or finely chopped* (about ¼ lb whole); ¼ cup candied pecans***; 1 gala apple; ½ red onion (about ½ cup when finely sliced); 1 Tbsp olive oil; ½ tsp salt; ¼ tsp freshly cracked black pepper; 6 oz bag of baby greens salad mix; 1 tsp Dijon mustard; 1 tsp cinnamon; ½ tsp salt; ¼ tsp freshly cracked black pepper; 3 cloves garlic, minced; 1 Tbsp maple syrup; ¼ cup apple cider vinegar; ½ cup olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings
5 salads (2 cups per serving)
Calories
464 kcal
Course
Salad
Cuisine
American

Thanksgiving Salad Bowl

Jeffrey Yu

Report

These Thanksgiving Bowls are the perfect salads for using up all your holiday leftovers. Fresh, healthy, and great for reducing food waste!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

Salad Ingredients

½ cup wild rice (yield is a little over 1 ½ cups cooked) $1.24
1 turnip $0.82
1 sweet potato $1.06
4 stalks celery $0.32
½ cup dried cranberries $1.09
1 cup frozen peas, cooked and chilled** $0.49
½ cup Brussels sprouts, shaved or finely chopped* (about ¼ lb whole) $0.74
¼ cup candied pecans*** $1.60
1 gala apple $0.69
½ red onion (about ½ cup when finely sliced) $0.53
1 Tbsp olive oil $0.19
½ tsp salt $0.01
¼ tsp freshly cracked black pepper $0.02
6 oz bag of baby greens salad mix $2.73

Maple Cinnamon Vinaigrette Ingredients

1 tsp Dijon mustard $0.02
1 tsp cinnamon $0.08
½ tsp salt $0.01
¼ tsp freshly cracked black pepper $0.01
3 cloves garlic, minced $0.09
1 Tbsp maple syrup $0.24
¼ cup apple cider vinegar $0.14
½ cup olive oil $1.55

Add to Shopping List

Instructions

Preheat oven to 400 degrees. Cook wild rice according to package directions. Fluff and let cool.****
Prepare vegetables: peel and slice turnip into medallions, slice sweet potato into thin medallions, dice celery, gather dried cranberries, candied pecans, and shaved Brussels sprouts, cook and cool peas, small dice apple*****, and julienne (finely slice) red onion.
Toss potatoes and turnips with olive oil, salt and black pepper.
Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
Whisk together Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, and apple cider vinegar, streaming the olive oil last to create a temporary emulsion.
Once sweet potatoes and turnips have cooled, toss all salad ingredients together with the lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.

Notes

*The leftovers from my shaved Brussels sprouts salad are amazing added to any mixed greens salad like this one!
**The FDA recommends all frozen vegetables be fully cooked before consuming. I like to scoop out the amount of frozen peas I need and put them in a microwave safe bowl in the microwave on high for 2-4 minutes with a little bit of water added, so they are just covered.
***I used the Budget Bytes recipe but omitted egg whites and skipped the oven time!
I used the Budget Bytes recipe but omitted egg whites and skipped the oven time!
****I like to cook until the rice is tender but still has some resistance when you bite it. I also like to add 1/8 tsp of cinnamon to the cooking water or veggie broth, but that’s completely optional!
*****To keep your apples from browning, you can toss them in a little lemon juice while you’re prepping the other components for this salad.