Easy Thanksgiving Salads Good Enough to Outshine Other Sides

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Quinoa and Fig Salad

This warm and nutritious salad is a hearty and colorful dish, perfect for the fall season. Roasted sweet potatoes and Brussels sprouts bring comforting warmth, while fresh figs, feta cheese, and pomegranate seeds add a delightful mix of sweetness, tang, and crunch. It makes a stunning side for a holiday table, or you can enjoy it as a nutritious main that brings the flavors and colors of fall to every bite.

Ingredients (for 4 servings):

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil, divided
• Salt and pepper, to taste
• 4 fresh figs, quartered
• ½ cup crumbled feta cheese
• ½ cup pomegranate seeds
• ¼ cup toasted pecans or walnuts (optional)

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 15 min or until quinoa is tender and water is absorbed. Fluff with a fork and set aside.
2. Preheat the oven to 400°F (200°C). On a baking sheet, toss the cubed sweet potatoes and halved Brussels sprouts with 1 tbsp. olive oil, salt, and pepper. Spread in a single layer and roast for 25-30 min, flipping halfway through, until golden and tender.
3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper until well combined.
4. In a large serving bowl, mix the cooked quinoa with the roasted sweet potato and Brussels sprouts. Add the quartered figs, crumbled feta, pomegranate seeds, and optional nuts.
5. Drizzle the dressing over the salad and gently toss to coat. Adjust salt and pepper to taste and serve warm.