Thanksgiving Green Bean Salad

Everyone’s favorite holiday foods in one dish, without the butter.
By Kimberly Conchada

Prep and cook time: About 35 minutes
Serves 6-7 hungry people

1 bunch green kale
1 small bag of baby spinach

5 oz. goat cheese
1 lb. haricot verts (or regular American green beans)

1 container French’s Fried Onions

Kosher salt
Cracked black pepper

Cranberry vinaigrette:
3-4 tablespoons of your favorite cranberry sauce
¼ cup of champagne or white wine vinegar
¾ – 1 cup of extra virgin olive oil

Directions

1. Green beans
• Fill medium to large pot with water halfway, bring to a boil, and salt
• Fill medium to large bowl with ice water and set aside
• Cut haricot verts into bite size pieces on an angle -OR- if using regular green beans, thinly julienne them on an angle or pulse them quickly in a food processor until thinly sliced
• Drop haricot verts into boiling water for 1 minute and scoop out with slotted spoon and quickly drop them in ice water for 2-3 minutes until cool. Be careful not to overcook
• Take out haricot verts with slotted spoon, drain on a paper towel, and set aside

2. Dressing
• Whisk together cranberry sauce and vinegar
• Slowly pour in oil while quickly whisking dressing
• Season with salt and pepper to taste and set aside

3. Greens
• Thoroughly clean your greens if not prewashed
• Roughly chiffonade the kale and spinach
• Very lightly season with salt and pepper

4. Build your salad
• Toast fried onions so that they are warm
• Lay half your greens in a large bowl
• Top with half of the haricot verts
• Crumble pieces of goat cheese over vegetables
• Lightly top with fried onions
• Repeat with the rest remainder of your ingredients, but keep your dressing on the side
• Enjoy with every creamy, buttery, and/or baked dish you can think of

Optional:

  • Add crispy roasted mushrooms as another vegetable component
  • Add ½ tsp. of Dijon mustard or dry mustard powder to cranberry sauce/vinegar mixture
  • Take shortcuts: use any store bought cranberry sauce
  • Make it vegan: use Kite Hill’s “soft ripened” cheese in place of goat cheese
  • Have leftovers? If you have a plate of leftovers and this salad is on there, feel free to heat it up! It’s perfectly delicious as a cold salad, or as a warm vegetable side dish. Making a Thanksgiving sandwich? This is awesome on a sandwich with hot carved turkey and mushroom gravy.

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