Dinner Planner – Week of November 25, 2024

collage of nine dishes ready to eat

Hi Friends!  We’re in the Thanksgiving home stretch!  I hope you’re excited, organized, and looking forward to a beautiful holiday with loved ones.  Don’t go for perfection or bite off more than you can chew (so to speak).  Ask for help, prep in advance, don’t stress, and roll with the punches if something doesn’t go according to plan.  See Monday’s Substack newsletter for my exact timeline for Thanksgiving day.

Here’s your dinner planner for the week: 


Meatless Monday: Chipotle Cauliflower Tacos, refried beans, Guacamole and baked tortilla chips

Tuesday: Slow cooker white bean soup with sausage and collard greens 

Wednesday: Easy One-Pot Pasta recipe From My Bowl, I’ll add either cubed smoked mozzarella or some cooked chickpeas or both!

Thursday: Happy Thanksgiving! If you’re still searching for recipes and tips, my Thanksgiving e-book is here.

Friday: Thanksgiving Leftovers Reuben Wrap, Leftover Mashed Potato Croquettes, any vegetables you have left or broccoli. If you are feeling like you want something lighter, my Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette!

Saturday brunch: Leftover Stuffing and Egg Bake + yogurt with berries 

Sunday: Any leftover meat you have or roasted chicken, The Best Root Vegetable Gratin, sautéed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

The Best Root Vegetable Gratin Recipe

root vegetable gratin in a baking dish and topped with fresh thyme

This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.

root vegetable gratin in a baking dish topped with cheese

Why You’ll Love This Root Vegetable Gratin Recipe

This gratin doesn’t just look beautiful – it’s packed with flavor, thanks to a rich miso and cream sauce that brings out each of the root vegetable slices’ earthy, natural taste. Miso adds just the right amount of umami to complement the vegetables. This dish is simple to make and uses versatile ingredients, so you can work with whatever root vegetables you love or have on hand – potatoes, parsnips, carrots, and even fennel all work beautifully here. If you’re a fan of fall vegetables, you might also enjoy my roasted fall vegetables agrodolce, or my roasted vegetables with mint salsa verde. Both bring out the flavors of seasonal produce in a sweet-and-sour glaze.

To keep the flavors in this recipe balanced, I like to mix starchy and non-starchy vegetables, adding a little color where I can. Just be mindful of strong flavors like parsnip, which can sometimes overpower milder ingredients. And while the onion jam might feel like a small luxury, it adds a level of sweetness and depth that’s irresistible. This gratin is ideal for holiday side dishes alongside your turkey, but don’t be surprised if you’re tempted to make it for cozy weeknight dinners with some easy crispy chicken thighs, too!

What is Onion Jam?

Onion jam is a sweet, savory, and tangy condiment made by slowly cooking onions until caramelized and jam-like in texture, often with the addition of vinegar, sugar, and spices. 

If you can’t find onion jam, you can easily make it at home by cooking onions low and slow with olive oil or butter, then adding a splash of vinegar and a touch of sweetener like honey or maple syrup. In a pinch, caramelized onions make a great substitute.

Ingredient Notes

Recipe ingredients on a white counter top.
  • White miso paste: Adds a deep umami richness that enhances the earthy flavors of the root vegetables; if unavailable, you can substitute with a teaspoon of soy sauce or a touch of nutritional yeast for a hint of depth.
  • Heavy cream: Creaminess binds the gratin together and creates a luscious texture; use cashew milk for a dairy-free option without sacrificing richness.
  • Vegetable broth: Lightens the creamy base while adding extra savory flavor; any good-quality broth works here, even a mushroom broth if you want a hint of earthiness.
  • Garlic cloves: If needed, you can use garlic powder, but fresh garlic is ideal for full flavor.
  • Fresh thyme leaves: Thyme’s woodsy, aromatic notes complement the earthy root vegetables beautifully; rosemary or sage could be used sparingly if thyme isn’t available.
  • Black pepper: Adds a subtle heat to balance the creamy elements; freshly ground pepper is best, but pre-ground will do in a pinch.
  • Salt 
  • Ground nutmeg: A pinch of nutmeg brings warmth and depth, giving the gratin a subtle, cozy undertone; cinnamon or allspice would also work if you want to experiment.
  • Onion jam: If you can’t find onion jam, slowly sauté diced onions until golden for a similar effect.
  • Mixed root vegetables: Such as Russet potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc. The heart of the gratin offers layers of flavor, color, and texture; try any mix you love, but make sure to cut thin slices for even cooking.
  • Gruyère or Comté cheese: Feel free to get creative with different cheeses if desired.
  • Olive oil: Helps create a golden, crisp topping and lightly coats the vegetables for added richness. Avocado oil is a good substitute.

See the full recipe card below for exact ingredient amounts and instructions.

Step-by-Step Instructions

cream and seasonings in a mixing bowl

Step 1: Preheat your oven to 375°F (190°C). In a medium saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, fresh thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat this mixture over medium heat, stirring until the miso paste has completely dissolved and everything is well combined. Remove from heat and stir in the onion jam.

sliced root veggies in a baking dish

Step 2: In a large bowl, toss the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.

a baking dish filled with root veggies and a cream sauce

Step 4: Grease a 13×9-inch baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping each slice as you go. Pour any remaining miso cream mixture over the top of the vegetables.

foil covering the top of a baking dish

Step 5: Cover the entire dish tightly with aluminum foil and set it on a baking sheet. Bake in your preheated oven for 45 minutes.

vegetables cooked in cream sauce coming out of the oven

Step 6: Carefully remove the foil and test the vegetables for tenderness by poking them with a paring knife. If they’re tender, you can pause the recipe here –  let it sit at room temp for a couple of hours, and finish it after the turkey comes out of the oven.

shredded cheese placed on the top of the gratin

Step 7: Sprinkle the shredded cheese over the top and return the casserole dish to the oven, baking for an additional 15 – 20 minutes until the cheese is melted and golden brown.

a spoon serving a slice of root vegetable gratin

Step 8: Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if you like, and season with salt to taste.

showing a close up of fresh thyme resting atop a cheesy root vegetable gratin

Tips for the Best Root Vegetable Gratin

  • Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible.  If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
  • Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
  • Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.

Make It Vegan

You’ll get a great result making this gratin vegan by substituting the heavy cream and cheese with dairy-free options. Cashew milk is a great swap for heavy cream – blend ½ cup raw cashew butter (or JOI cashew milk base) with 3 cups of water. Use your favorite vegan cheese for the topping.

scooping a serving of root vegetables out of a baking dish

Serving Tips

Here are some serving suggestions for your root vegetable gratin:

Storage Tips

Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.

To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.

Recipe FAQs

Can I make this dish ahead of time?

Yes! You can bake the gratin up to the point of adding cheese, then refrigerate it once cooled. Reheat in the oven until warmed through, then add the cheese and finish baking until bubbly.

What other vegetables can I use?

Feel free to add or swap in other root vegetables like turnips or beets, which will add a lovely color contrast and slight sweetness.

More Favorite Dishes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

root vegetable gratin in a baking dish and topped with fresh thyme

The Best Root Vegetable Gratin

Pamela
This root vegetable gratin is a perfect side dish that brings depth and coziness to any meal, and it’s a showstopper on holiday tables! My version, made with layers of colorful root veggies and an irresistible miso cream sauce, takes this gratin to a comfort food level of deliciousness. Topped with melted cheese and infused with earthy thyme, this gratin is the perfect blend of creamy, savory, and just a hint of warmth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 8

Ingredients
  

  • ¼ cup white miso paste not low-sodium
  • 1 ½ cups heavy cream or rich cashew milk
  • 1 ½ cups vegetable or chicken broth
  • 6 garlic cloves minced
  • 2 Tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 teaspoon black pepper
  • A big pinch of salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup caramelized onion jam I used Divina or saute 1 onion, diced
  • 4 pounds mixed root vegetables such as potatoes, sweet potatoes, carrots, parsnips, celery root, rutabaga, fennel, etc., sliced ⅛ -inch thick (THIN)
  • 1-2 cups shredded Gruyere or Comte cheese
  • Olive oil
  • Salt to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a saucepan, whisk together the white miso paste, heavy cream, vegetable broth, minced garlic, thyme leaves, black pepper, a pinch of salt, and nutmeg. Heat the mixture over medium heat, stirring until the miso paste is fully dissolved and the ingredients are well combined. Remove the mixture from heat and stir in the onion jam..
  • In a large mixing bowl, combine the thinly sliced root vegetables with the miso cream mixture. Make sure the vegetables are well coated.
  • Grease 13 x 9 baking dish with olive oil. Layer the coated root vegetables in the dish, slightly overlapping the slices. Pour any remaining miso cream mixture over the top of the vegetables.
  • Cover the baking dish with aluminum foil and place on a baking sheet. Bake in the preheated oven for about 45 minutes.
  • Remove the foil and check to make sure the vegetables are tender by poking them with a paring knife. You can pause the recipe here, let it sit at room temp for a couple hours, and finish it after the turkey comes out of the oven. Sprinkle the shredded cheese over the top of the gratin and continue baking for an additional 15-20 minutes or until cheese is melted and lightly browned.
  • Let the gratin cool slightly before serving. Garnish with fresh thyme leaves if desired and season with salt to taste.

Notes

  • Keep the slices thin and uniform. For perfectly even slices, use a mandoline to cut your root vegetables. This ensures uniform thickness, which is key for even cooking and those beautiful, layered visuals that make gratins so irresistible.  If you don’t have a mandoline, a sharp knife will work – just try to get slices about 1/8-inch thick.
  • Use high-quality cheese. The cheese layer really shines here, so try to use Gruyère, Comté, or another high-quality option. The mild nuttiness and melting quality elevate the dish.
  • Let the gratin rest. Allowing the gratin to cool slightly before serving helps the layers set, making it easier to serve and enhancing the flavors.
  • Storage: Let the gratin cool, then cover it tightly or store it in an airtight container. Refrigerate for up to 3 days.
  • To freeze, bake until the vegetables are tender but skip the cheese topping. Cool completely, wrap tightly, and freeze for up to 1 month. To reheat, thaw the frozen gratin overnight in the fridge, top with cheese, and bake at 375°F (190°C) until warmed through and bubbly.
Tried this recipe?Let us know how it was!

This post may contain affiliate links

Dinner Planner – Week of November 18, 2024

weekly planner of 9 dishes ready to eat

I’ve been getting busy prepping for Thanksgiving!  15 minutes here and there adds up to a lot of help on the big day.  If you are feeling like you are not well organized yet for Thanksgiving, my Thanksgiving e-book is a LIFE-SAVER!  No scouring my site for every recipe or searching for trouble-shooting turkey tips.  It’s all in one handy PDF and it’s only $15.  A few of you have asked me if I am doing a gift guide this year and yes, I am planning on it for the Monday after Thanksgiving! 

Here is your dinner planner for the week:

Meatless Monday: Cozy Roasted Butternut Squash and Apple Soup + Fall Market Salad with Pomegranate Vinaigrette and Savory Granola

Tuesday: Quinoa and Jicama Salad with Avocado Dressing + rotisserie chicken (or any protein that you choose)

Wednesday: Parmesan Baked Tofu (I’m going to skip the cherry tomatoes) + Roasted Fall Vegetables with Italian Agrodolce

Thursday: Quick and Easy Pistachio Crusted Salmon, Crunchy Kale Salad Recipe with Almond Vinaigrette, roasted carrots 

Friday: Minestrone Soup from Love & Lemons (I might add precooked or browned sausage to this) + Cornbread (with quinoa!)

Saturday brunch: Individual baked oatmeal cups, Pumpkin Spice Yerba Mate Latte, and fruit 

Sunday: Turkey Bolognese Spaghetti Squash Casserole, roasted cauliflower, Sweet Potato Brownies (for a sweet treat!) 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Cozy Roasted Butternut Squash and Apple Soup Recipe

two bowls of soup side by side

This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.

butternut squash and apple soup in two bowls

Why You’ll Love This Butternut Squash and Apple Soup

I’ve been making my traditional Butternut Squash Soup for over 30 years, but this version, with the addition of apples and sage, offers a fresh take that I absolutely adore. The apples add a subtle sweetness, and the sage provides that perfect herbal note. Plus, the easy technique—roasting the squash whole—saves time and hassle.

This delicious soup is also wonderfully versatile—it pairs beautifully with crusty sourdough for a cozy lunch or works as an elegant starter for a holiday meal. Plus, it’s easily adapted for different dietary preferences, making it a great choice for any crowd. Try it as a warm-up for Thanksgiving or enjoy it with a seasonal salad and cornbread for lunch. And remember: soup is only as good as the stock, so if you’re able, try making a homemade stock to take this dish to the next level.

Ingredients and Tips

Here’s what you’ll need and a few pointers for making this easy butternut squash soup recipe shine:

recipe ingredients on a white countertop
  • Butternut Squash: Use two small or one large squash (about 4 pounds). Roasting the squash whole simplifies prep and adds natural sweetness.
  • Olive Oil: Unrefined, to give it a mild, pure flavor.
  • Yellow Onion: Brings a mild sweetness and rich, savory flavor to the soup.
  • Celery: These add depth of flavor to the soup base.
  • Apples: Any variety works! I find that slightly tart Granny Smith apples provide a nice balance.
  • Stock: Use homemade vegetable or chicken stock if you can; it makes a big difference in flavor.
  • Maple Syrup: Just ¼ cup for a hint of warmth and natural sweetness.
  • Sea Salt and Black Pepper
  • Sage: Fresh sage is best for that earthy, fall flavor.
  • Milk of Choice: Adds creaminess—dairy or non-dairy both work beautifully. Whole milk is fine but use heavy cream if you’re looking for a very creamy, decadent soup.

For exact ingredient amounts, see the full printable recipe card below.

Step-by-Step Instructions

butternut squash cut in half on a baking sheet

Step 1. Preheat and Roast the Squash: Preheat your oven to 350°F. Place the whole butternut squash on a baking sheet and roast for 45 minutes. Once cooled, cut in half, scoop out the seeds, and remove the flesh.

veggies sauteeing in a large skillet

Step 2. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the chopped yellow onions, celery, and apples. Sauté until tender and the onion is translucent.

veggies covered in broth in a soup pot

Step 3. Simmer the Soup: Add the roasted squash, stock, and maple syrup. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, and sage, and cook for another 5 minutes.

blended soup in a large soup pot

Step 4. Blend and Finish: Carefully blend the hot soup with an immersion blender until smooth. (If using a regular blender, work in batches and be cautious with the hot liquid.) Stir in the milk and taste to adjust the seasoning if needed.

a bowl of butternut squash and apple soup topped with sage

How to Serve Butternut Squash and Apple Soup

  • Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
  • Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.

Storage Tips

  • Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
  • Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
two bowls of soup side by side

Recipe FAQs

Can I use pre-cut squash?

Yes! Using pre-cut butternut squash cubes can save time. Roast them for about 25 minutes at 350°F, then proceed with the recipe as written.

Can I use frozen butternut squash?

Yes, you can absolutely use frozen butternut squash in this recipe! Frozen squash is a great time-saver since it’s pre-cut and ready to go. You can skip the roasting step and add the frozen squash directly to the pot along with the other ingredients. Just keep in mind that frozen squash might cook a bit faster, so check for tenderness and adjust the cooking time as needed.

How can I make this a vegan butternut squash soup?

Use vegetable stock and coconut milk or a splash of cashew cream in place of milk to keep that same creamy texture. Just make sure it’s unsweetened if using coconut milk.

What apples work best in this soup?

Granny Smith or Honeycrisp apples work particularly well because they bring a good balance of sweetness and tartness. But really, any apple you have on hand will work!

More Soup Recipes

If you give this Thanksgiving salad with pomegranate salad dressing recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

two bowls of soup side by side

Cozy Roasted Butternut Squash and Apple Soup Recipe

Pamela
This Butternut Squash and Apple Soup is a nourishing and comforting fall classic with a twist. With a balance of earthy squash, naturally sweet apples, and fresh sage, this creamy fall soup is as simple as it is delicious. It’s great for cozy dinners, holiday gatherings, or even as a Thanksgiving “bridge” meal. Made with homemade stock, this creamy soup is packed with wholesome ingredients, making it the best thing to snuggle up with during the colder months.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 small or 1 large butternut squash about 4 pounds
  • 2 teaspoons unrefined olive oil
  • ½ yellow onion chopped
  • 2 celery stalks chopped
  • 2 apples any variety, cored and chopped
  • 4-5 cups vegetable or chicken stock preferably homemade, depending how thick you like your soup
  • ¼ cup pure maple syrup
  • 2 teaspoons sea salt
  • Freshly ground black pepper
  • 1 Tablespoon fresh sage leaves
  • ½ cup plain unsweetened milk of choice (dairy or non-dairy)

Instructions
 

  • Preheat the oven to 350 F degrees.
  • Place the butternut squash (whole) on a baking sheet and roast in the oven for 45 minutes. Allow to cool and then cut in half lengthwise. Remove the seeds. Then, you can either scoop out the flesh with a spoon or peel off the skin, whatever is easier for you. Set aside.
  • Heat a large soup pot (I use a 6qt) over medium heat. Add the oil and when warm, add the onion, apple and celery. Saute until vegetables are tender and onions translucent.
  • Add the butternut squash, stock and maple syrup and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt and pepper and add the fresh sage. Cook for another 5 minutes.
  • Puree soup in a blender or with an immersion blender until smooth. If you do this in a blender, be careful when blending hot liquids and you may have to do this in batches. Stir in milk. Taste for seasoning and serve.

Notes

  • Garnish Ideas: Try topping with toasted pumpkin seeds, a swirl of crème fraîche or sour cream, or crispy sage leaves for a beautiful presentation. A sprinkle of parmesan or goat cheese would also be divine.
  • Serving Suggestions: Serve with some crusty sourdough bread, moist cornbread, or a hearty salad. A grilled cheese or panini would also be perfect to dunk into the soup.
  • Storage: Store any leftover soup in an airtight container. This soup keeps well for up to 4 days in the refrigerator. It also freezes nicely for up to 3 months, so consider making a double batch!
  • Reheating: Warm gently on the stovetop over medium-low heat. If it thickens too much, add a splash of stock or water to thin.
Tried this recipe?Let us know how it was!

Dinner Planner – Week of November 11, 2024

dinner planner with 9 images of ready to eat meals

I used to post my weekly to-do list for Thanksgiving on my site, but now I’m putting it all in my Substack newsletter. Not to sound like a broken record BUT the sooner you commit to a menu, the sooner you can start prepping ahead.  I do most of my grocery shopping for Thanksgiving THIS week.  You can buy canned goods, frozen items, spices, baking supplies, nuts and dried fruit, winter squashes, sparkling water and booze, even butter, and many dairy products.  Now is also a good time to get your knives sharpened and check your serving pieces.  If you need a guidebook to help you figure out which recipes to include in your Thanksgiving menu, troubleshooting tips, how to plan your timeline and more, you can order my Thanksgiving e-book here!

Here’s your dinner planner for the week:

Meatless Monday: Split Pea and Barley Soup, Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Tuesday: Easy Balsamic Chicken from The Mediterranean Dish, Cauliflower Mashed Potatoes, Roasted Brussels Sprouts

Wednesday:  Mediterranean fish stew, fennel and green bean salad with olives

Thursday: Deconstructed stuffed cabbage casserole (you can swap lentils for the meat to make this vegetarian), baked parsnip “fries”

Friday: Turkey meatballs with pasta or polenta, sautéed spinach

Saturday brunch: Pumpkin Pancakes with Yogurt and Homemade Applesauce

Sunday: Spicy Salmon Sushi Bake + cucumber and avocado salad with creamy miso-ginger dressing 

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Thanksgiving Salad with Homemade Pomegranate Vinaigrette

thanksgiving salad in a bowl topped with pomegranate vinaigrette

Celebrate this Thanksgiving with a fresh, vibrant, and beautifully balanced salad featuring a simple pomegranate vinaigrette. This salad offers a welcome burst of color and crunch on your holiday table and complements classic Thanksgiving dishes perfectly. It’s easily customizable, so feel free to mix in your favorite add-ins like creamy avocado, salty nuts, or even a touch of cheese if you like.

A photo of a thanksgiving salad tossed with homemade pomegranate vinaigrette

Why You’ll Love This Thanksgiving Salad with Pomegranate Vinaigrette Recipe

Every Thanksgiving, I love to bring something new and refreshing to the table. This year’s Thanksgiving salad is filled with crisp greens, juicy pomegranate seeds, and a tangy pomegranate vinaigrette that’s both sweet and tart. 

It’s a light, refreshing side that contrasts with the richer, heavier dishes on the table. Plus, the ingredients are easily prepped in advance, so you’ll have one less thing to worry about on the big day. Holiday salads are a fun way to incorporate seasonal ingredients, but also serve as a beautiful centerpiece on the table (an added bonus!)

Ingredients You’ll Need

All you need are a handful of ingredients and simple steps to make this homemade dressing and beautiful Fall salad. Feel free to customize it to your liking– that’s what makes salads fun! 

recipe ingredients on a cutting board

Pomegranate Vinaigrette

  • Pomegranate juice: See below for making your own juice. Otherwise, you can use Pom juice or another high-quality brand you like from your local grocery store. 
  • White wine vinegar or lemon juice
  • Pure maple syrup, honey, or agave
  • Unrefined, cold-pressed extra virgin olive oil: Or another neutral oil like avocado oil if desired. 
  • Sea salt
  • Freshly ground black pepper
  • Pomegranate seeds (also called pomegranate arils!)

Salad Ingredients

  • Mixed greens of your choice (see recipe notes for recommended greens)
  • Pitted dates or dried fruit of your choice
  • Pickled onions or shallots
  • Fresh red radishes or watermelon radish
  • Avocado
  • Toasted and salted nuts or seeds: Such as walnuts, pistachios, almonds, or pumpkin seeds for extra flavor and crunch. 
  • Cheese: Try Manchego, blue cheese, feta cheese, or goat cheese for extra creaminess and tang.

See the full recipe card below for exact ingredient amounts and instructions. 

How to Make Pomegranate Vinaigrette

pomegranate vinaigrette ingredients in a jar with a lid

Step 1: In a mason jar with a secure lid, add the pomegranate juice, vinegar or lemon juice, sweetener, olive oil, salt, and pepper. Give it a good shake until the vinaigrette is well-emulsified. Add the pomegranate seeds and stir gently. For best results, make the vinaigrette a day in advance to allow the flavors to develop. Serve chilled or at room temperature. 

How to Assemble the Salad

salad greens in a mixing bowl

Step 1: Place the chopped mixed greens in a large serving bowl. Drizzle just enough of the pomegranate vinaigrette over the greens to lightly coat them. Toss gently to ensure even distribution.

salad topped with all the fixings

Step 2: Arrange the dates, pickled onions, radishes, avocado, and toasted nuts on top of the greens for a stunning presentation. Serve immediately for the freshest taste and crunch.

Recipe Tips 

  • Rather than tossing everything together, layer toppings on the greens for a beautiful presentation that shows off the colors and textures. This way, you have a gorgeous salad that’s tasty and eye catching. 
  • Toasting nuts or seeds brings out their flavor and adds a satisfying crunch. Use a dry skillet over medium heat until golden and fragrant.
  • For maximum freshness, add delicate ingredients like avocado and radishes right before serving. This keeps the salad crisp and vibrant.
  • If the salad will be out for a while, serve the pomegranate vinaigrette on the side. This keeps the greens crisp longer and allows guests to dress their own portions.

Deseeding Pomegranate: To quickly and cleanly remove seeds, cut the pomegranate in half horizontally. Hold one half over a large bowl, cut side down, and use a wooden spoon to tap firmly all over the skin. The seeds will loosen and fall out with minimal mess.

Making Fresh Pomegranate Juice: For the best flavor, make your own pomegranate juice. Place pomegranate seeds in a blender or food processor, pulse a few times, and strain through a fine mesh sieve to separate the juice from the pulp. Use a spoon to press any remaining juice through the sieve.

a close up of thanksgiving salad tossed in dressing

Health Benefits of Pomegranates

Incorporating pomegranate into your vinaigrette isn’t just for flavor—it also adds a nutritional boost! Pomegranates are:

  • Rich in Antioxidants: Known for reducing inflammation and supporting immune health, pomegranate is a great addition to holiday meals.
  • High in Fiber: Including fiber from pomegranate seeds supports digestion, helping to balance a heavier holiday menu.
  • Loaded with Vitamins: Especially vitamin C and potassium, pomegranates help maintain heart health and immune strength.

Serving and Storage Tips

This salad pairs wonderfully with traditional Thanksgiving favorites like roasted turkey, sweet potato casserole, and stuffing. It can also be a great option for a lighter lunch or brunch during the holiday season. You can serve it as a side salad or add some leftover turkey to make it a main course! 

To store, follow these simple instructions below. 

Salad: If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Keep in mind that avocado and delicate greens may wilt slightly.

Vinaigrette: The pomegranate dressing can be made ahead and refrigerated for up to a week. If making ahead, add pomegranate seeds just before serving.

a beautiful green salad tossed with pomegranate dressing

Recipe FAQs

Can I make the pomegranate vinaigrette in advance?

Yes, absolutely! You can make the vinaigrette up to one week ahead and store it in the fridge. Add the pomegranate seeds right before serving to keep them fresh.

How do I make fresh pomegranate juice?

To make fresh pomegranate juice, place one cup of pomegranate seeds in a blender and pulse a few times. Strain through a fine mesh sieve to separate the juice from the seeds, pressing down with a spoon to extract any remaining juice.

What greens are best for a Thanksgiving salad?

Avoid delicate baby greens that can wilt quickly. Instead, try sturdier greens like arugula, radicchio, endive, frisée, or Little Gem lettuce. Combining bitter greens with sweet elements like dates and pomegranate balances the flavors beautifully.

Can I add cheese to this salad?

Absolutely! This salad pairs well with a range of cheeses. Try Manchego, blue cheese, feta, or goat cheese for extra creaminess and tang.

More Winter Salads

If you give this Thanksgiving salad with pomegranate salad dressing recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

thanksgiving salad in a bowl topped with pomegranate vinaigrette

Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Pamela
Celebrate this Thanksgiving with a fresh, vibrant, and beautifully balanced salad featuring a simple pomegranate vinaigrette. This salad offers a welcome burst of color and crunch on your holiday table and complements classic Thanksgiving dishes perfectly. It’s easily customizable, so feel free to mix in your favorite add-ins like creamy avocado, salty nuts, or even a touch of cheese if you like.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6

Ingredients
  

Vinaigrette

  • ¼ cup pomegranate juice see notes for how to make your own
  • 2 Tablespoons white wine vinegar or lemon juice
  • 1-2 Tablespoons pure maple syrup honey or agave
  • ⅓ cup unrefined cold-pressed extra-virgin olive oil
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • ½ cup pomegranate seeds

Salad

  • 10 cups of chopped mixed greens of your choice*
  • 5 large dates pitted and sliced or ⅓ cup dried fruit of your choice
  • ½ cup pickled onions or shallots**
  • 4 small red radishes sliced super thin or ½ large watermelon radish, julienned
  • 1 large avocado sliced
  • Toasted and salted nuts or seeds like walnuts, pistachios, almonds or pumpkin seeds or candied nuts (I used Diamond salted walnuts)

Instructions
 

  • Place all vinaigrette ingredients in a jar with a screw top lid and shake until emulsified.
  • Arrange salad greens in a large serving bowl and toss to coat with just enough dressing. Top with desired add-ins and serve immediately.

Notes

  • To make pomegranate juice: Place 1 cup of pomegranate seeds in a blender and pulse a few times to release their juice. You don’t want to blend completely. Place a fine mesh sieve over a bowl or measuring cup and strain the crushed pomegranate seeds and their juice. Use a spoon to press any juice left from the seeds through the sieve. This will yield about ¼ cup of juice.   
  • *I do not recommend baby field greens for a buffet. They get soggy quickly. Personally, I like mixing different greens together, especially bitter ones (e.g. arugula, radicchio, endive, frisee)  when there is a sweet element like fruit in the salad. But use what you enjoy and what is available in your area. I used 7 heads of Little Gem lettuce and 2 big handfuls of arugula.
  • **Quick pickled onions: 1 small red onion or 2 medium shallots, thinly sliced
    1 cup water
    2 Tablespoons red wine vinegar
    1 Tablespoon granulated cane sugar
    1/2 teaspoon kosher salt
    To make pickled shallots, combine the water, red wine vinegar, sugar, and 1/2 teaspoon salt in a small saucepan and bring to a boil. Add the sliced onion and simmer for 15 minutes. Remove from the liquid and set aside in a bowl to cool.
Tried this recipe?Let us know how it was!

This post may contain affiliate links.

Dinner Planner – Week of November 4, 2024

collage of 9 dinner recipe images

I hope you all had a nice Halloween!  For those of you who take my online monthly classes, the new Thanksgiving class is uploaded!  You can purchase just a single class if you’re not a subscriber.  Here’s the menu if you’re looking for some new inspiration and/or if instructional videos help you! 

Here’s the new menu: 

Caramelized Pear Salad 

Cheddar-Jalapeno Corn Pudding

Chocolate Cream Pie with Gingersnap Crust

Make-Ahead Turkey 

Roasted Acorn Squash with Sage Brown Butter, Hazelnuts, and Raisins

Here’s your dinner planner for the week:

Meatless Monday: baked ziti* (you can opt for not meatless and add browned sausage), garlicky broccoli
Tuesday (election night): It’s going be a long night and I will likely need a Spicy Tequila Cocktail plus chicken pot pie, sauteed green beans with shallots, and maybe something sweet like this apple fritter skillet cake
Wednesday: Creamy Chicken and Wild Rice Soup (this is enough for us for a meal, but add a kale salad with citrus vinaigrette if you need more)
Thursday: Harvest Chopped Salad, simple roasted salmon (or rub with olive oil and your favorite seasoning blend)
Friday: Turkey and Pinto Bean Sloppy Joes (serve with a toasted bun or over rice), classic cole slaw
Saturday brunch: Chickpea “tuna” salad on toast or lettuce cups
 
*baked ziti: Spread a thin layer of marinara sauce on the bottom of a 13-9 baking dish. Combine 1 pound ziti, cooked until al dente, with 1 15-ounce container of ricotta and about 2 cups sauce. Mix well.  Add to baking dish and cover with a thin layer of sauce, sprinkle with grated parmesan and shredded mozzarella.  Bake in a preheated 350 oven for about 30 minutes or until bubbling and cheese is melted.

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Creamy Chicken and Wild Rice Soup Recipe

creamy chicken and wild rice soup in a large pot.
   

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy. 

creamy chicken and wild rice soup in a large soup pot

Why You'll Love This Creamy Soup

Soup season is officially here, and this is one of my favorite soups to make when I need something cozy, nourishing, and filling. All you need is a large pot to make a soup with wholesome ingredients that your family will ask for again and again.

 

If you love cream-based soups but want a lighter alternative, this one is perfect – its velvety texture comes from coconut milk and pureed white beans instead of heavy cream. Whether you’re making it for a weeknight meal or prepping ahead for the week, this is a great recipe to keep on hand. The flavors deepen as it sits, so leftovers taste even better the next day!

 

No matter the occasion, a bowl of soup is always welcome at the dinner table. Try my red lentil tortilla soup recipe or my pasta e fagioli soup recipe next with a side of my whole wheat Irish soda bread.

Ingredient Notes

recipe ingredients on a white marble countertop
  • Wild rice or wild rice blend: Quinoa or farro would work for a different grain vibe. Use brown rice, white rice, or jasmine rice if preferred.
  • Water: You could swap in stock for more depth.
  • Unrefined, cold-pressed extra-virgin olive oil: Avocado oil or ghee are great alternatives.
  • Boneless, skinless chicken thighs or breast: Provides protein and richness; tofu or tempeh would be good plant-based options. Using leftover chicken or rotisserie chicken makes this recipe super easy.
  • Yellow onion: Leeks or shallots would also work.
  • Garlic
  • Shiitake, cremini, and/or white button mushrooms: Offers texture; any mix of wild mushrooms would elevate the flavor.
  • Fresh flat-leaf parsley: Brightens the soup; cilantro or chives could lend a different fresh note.
  • Fresh thyme: Adds a subtle earthiness; rosemary or sage could bring a cozy twist.
  • Crushed red pepper: Adds a little heat; omit if you want it mild or try smoked paprika for warmth without spice.
  • Sea salt
  • Black pepper
  • Almond, cashew, or soy milk: I prefer a richer milk like soy. Milk contributes to the creaminess of the soup. You can also use whole milk if you prefer.
  • White beans: Boost protein and fiber, making the soup more filling; chickpeas or navy beans would also be nice.
  • Chicken, vegetable, or mushroom stock: Mushroom stock adds extra umami for a plant-based option.
  • Coconut milk: Provides silky richness and a hint of sweetness; use full-fat oat milk, heavy cream, or any of your preferred milk if preferred.
  • Handful of collard greens, kale, or other tender greens: Adds color and nutrients. Spinach or Swiss chard would also complement the soup.

 

See the full recipe card below for exact ingredient amounts.

Step-by-Step Instructions

rice cooking in a pot
chicken cut into bite sized pieces

Step 1: In a 2-quart medium saucepan, combine the wild rice, water, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40 – 45 minutes, or follow the package instructions. If you’ve soaked the rice, it’ll be ready in 20 – 30 minutes. Drain any excess water and set the rice aside.

Step 2: While the rice cooks, heat a 5-quart soup pot (or large Dutch oven) over medium heat. Add the olive oil, then place the chicken pieces in a single layer – avoid overcrowding the pot. Cook until golden brown on both sides. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and repeat if needed.

vegetable pieces in a soup pot with fresh herbs on top
white beans blended in a blender

Step 3: In the same pot, add a little more oil if it looks dry. Add the onion, garlic, and mushrooms. Sauté for 5 – 7 minutes until browned. Season with parsley, thyme, crushed red pepper, salt, and pepper to taste.

Step 4: Blend the milk, white beans, and mushroom stems in a blender until smooth.

all the ingredients for soup in a large pot.

Step 6: Add the stock, blended bean mixture, browned chicken (and any accumulated juices), cooked wild rice, and coconut milk to the pot.Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes. Remove from heat. Use two forks to shred the chicken into bite-sized pieces. Stir in the tender greens until wilted. Taste and adjust the seasoning. The soup will thicken as it sits. Enjoy!

Slow Cooker Instructions

  • Step 1: Rinse the wild rice and drain well.
  • Step 2: Place the wild rice, chicken, onion, garlic, mushrooms, parsley, thyme, crushed red pepper, salt, and black pepper into the slow cooker. Pour in the stock and coconut milk. Stir everything to combine.
  • Step 3: Cook on low for 6 – 7 hours or on high for 3 – 4 hours. The chicken should be tender and easy to shred, and the rice fully cooked.
  • Step 4: About 20 minutes before serving, blend the white beans, plant milk, and reserved mushroom stems until smooth.
  • Step 5: Stir the white bean mixture into the soup, and use two forks to shred the chicken. Add greens and stir until they wilt.
  • Step 6: Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper if needed. Enjoy!

Recipe Tips

  • Add whole thyme sprigs to the soup as it simmers – the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
  • Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
  • The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
creamy chicken and wild rice soup in a large soup pot

Serving Tips

Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love. 

 

 Top with freshly grated lemon zest just before serving.

Storage Tips

Store leftovers in the fridge in an airtight container for 4 – 5 days.

 

To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Recipe FAQs

Can I use rotisserie chicken?

Absolutely! Shred the rotisserie chicken and add it in Step 6 to warm through.

 

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as written. Just make sure any stock you use is also certified gluten-free.

 

What can I substitute for wild rice?

Quinoa, farro, or brown rice will all work, though each will bring a different flavor and texture.

More Soup Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

creamy chicken and wild rice soup in a large pot.

Creamy Chicken and Wild Rice Soup

Pamela
This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 cup wild rice or wild rice blend all wild rice has more flavor
  • 1 3/4 cups water
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • 1 ½ pounds boneless skinless chicken thighs or breast cut into 2-inch pieces
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 heaping cups shiitake cremini, and/or white button mushrooms, stems reserved and caps chopped
  • 2 Tablespoons fresh flat-leaf parsley finely chopped
  • 2 teaspoons fresh thyme
  • Pinch crushed red pepper
  • 2 teaspoons sea salt
  • freshly ground black pepper to taste
  • 2 cups plain unsweetened plant milk almond, cashew or soy milk (I prefer a richer milk like soy)
  • 1 ½ cups or 1 15-oz can white beans such as great northern or cannellini, drained
  • 2 cups chicken broth or vegetable, or mushroom stock
  • 1 cup canned coconut milk
  • Handful of collard greens kale or other tender greens, chopped

Instructions
 

  • Place wild rice, water and a pinch of salt in a 2 qt saucepan over medium high heat. Bring to a boil, reduce heat to low and let it simmer for 40-45 minutes, or until rice is cooked or follow package instructions. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain any excess liquid and set aside.
  • While the rice is cooking, heat up a 5 qt pot over medium heat. Add the olive oil to warm through and add the chicken pieces in one layer. Don’t overcrowd the pot. Cook until the chicken is golden brown on both sides. Don’t worry if the chicken is not fully cooked at this point. Transfer to a plate and repeat with the remaining chicken if it didn’t all fit at once.
  • To the same pot, add a bit more oil if it looks dry and add the onion, garlic, and diced mushrooms. Sauté them for 5 to 7 minutes until they start to brown. Add the parsley, thyme, crushed red pepper, salt and pepper to taste.
  • To a blender, add the milk, white beans and mushroom stems and blend until smooth.
  • In the pot with the vegetables, add the chicken stock, white bean and mushroom blend, browned chicken and any juices that accumulated while sitting on the plate, cooked wild rice, and coconut milk.
  • Bring the soup to a boil, lower to a simmer and cook uncovered for another 15 minutes. Remove the soup from heat. Using two forks, shred the chicken into bite size pieces. Stir in the fresh tender greens and stir until wilted. Taste for seasoning and serve. The soup will thicken further the longer it sits.

Notes

  • Add whole thyme sprigs to the soup as it simmers - the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
  • Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
  • The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
  • Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love. 
  • Top with freshly grated lemon zest just before serving.
  • Store leftovers in the fridge in an airtight container for 4 - 5 days.
  • To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Tried this recipe?Let us know how it was!

This post may contain affiliate links