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Easy Thanksgiving Salads Good Enough to Outshine Other Sides

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Gourmandize
Lentil and Goat Cheese Salad 10/10

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Lentil and Goat Cheese Salad

This lentil and goat cheese salad is a vibrant, protein-packed dish perfect for any meal. Nutty lentils mix beautifully with the briny flavor of olives, making this dish a versatile addition to any table. Better yet, it pairs well with grilled meats or as a standalone lunch that’s both filling and flavorful!

Ingredients (for 4 servings):

  • 1 cup cooked green or brown lentils, cooled
  • ½ cup crumbled goat cheese
  • ? cup pitted Kalamata olives, halved
  • ¼ cup thinly sliced red onion
  • ? cup sun-dried tomatoes, chopped
  • 2 cups fresh arugula
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the lentils, olives, red onion, and sun-dried tomatoes.
  2. Drizzle with olive oil and balsamic vinegar, then toss gently to coat. Season with salt and pepper to taste.
  3. Add arugula and goat cheese, and give a light toss to combine without breaking up the cheese too much.
  4. Serve immediately, or let sit for 10 min. for a deeper flavor.


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VIDEO: Cheesy Eggplant Hedgehogs

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make! 

 

Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!