In the Kitchen with Sigona’s Featuring: Thanksgiving Salads and Side Dishes

Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette

The maple and bacon in this are likely to make a Brussels sprout lover out of even those most adamantly opposed to this Brassicaceae-family vegetable. Topped with sweet pear and Gorgonzola this is a perfect way to incorporate Brussels sprouts to your Thanksgiving menu. Serves 4 to 6 as a side.

Shredded Brussels Sprouts with Bacon and a Maple Balsamic Vinaigrette 0386 E1 (1 of 1)_360Ingredients:

Directions: Begin by shredding the Brussels Sprouts using either a sharp knife or a food processor fitted with a thin slicing disc. Set aside.

In a large, deep skillet, cook the bacon until crispy. Leaving the drippings in the skillet, remove bacon from skillet to a paper-towel lined plate and allow to cool to the touch. When cool, chop and set aside.

Reduce heat to low and add the shallot to the bacon drippings; season with salt and pepper. Sauté, stirring, until soft, about 3 minutes. Add the shredded Brussels sprouts to the skillet and stir to coat well in the bacon drippings. Increase heat to medium-low and cook, stirring, for 5 minutes. Remove the Brussels sprouts to a large bowl.

Meanwhile, prepare the vinaigrette in a small bowl. Whisk together the balsamic, lemon juice and Dijon. While whisking, drizzle in the olive oil. Season with salt and pepper.

To the large bowl of Brussels sprouts, add the bacon and about half to a third of the vinaigrette; toss well to coat. Transfer the mixture to a serving platter.

Top the Brussels sprouts mixture with crumbled Gorgonzola, sliced pear and pecans, if using. Drizzle with remaining vinaigrette and serve.

*You can chop the pear and sprinkle it over the top instead of laying on slices. You can also toss the chopped pear with the sprouts.

 

Roasted Butternut Squash with Fig Chèvre and Pistachios Over Mixed Greens

This is a salad that’s perfect for your Thanksgiving menu. When roasted, the natural sweetness of the butternut squash caramelizes, which pairs deliciously with the tang from both goat cheese and the fig balsamic. The crisp, refreshing greens and green onion add just the right touch. Inspired by Yummy Beet. Serves about 4 as a side.

Roasted Butternut Squash Salad with Summer Fig Chèvre and Pistachios Over Mixed Greens 0316 E (1 of 1)_360For the salad:

For the Fig Vinaigrette:

Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the butternut cubes on the baking sheet; toss with olive oil, salt and pepper until well coated. Roast for 30 to 35 minutes or until tender and lightly browned.

Meanwhile, begin the vinaigrette. In a large bowl, whisk together the balsamic, lemon juice, dijon and garlic. While whisking, drizzle in the olive oil. Season with salt and pepper.

Toss about half to a third of the vinaigrette with the greens; place the greens in a serving dish.

Top the greens with roasted squash, sliced goat cheese, sliced figs, pistachios and green onion. Spoon a bit of the remaining vinaigrette over the top and finish with a sprinkling of sea salt. Serve.

 

Stuffed Pumpkin Pie Spiced Acorn Squash with Quinoa, Kale and Pomegranate

You’ll be delighted with the flavors of this side dish. The pumpkin pie spice gives the squash a warm depth of flavor that is simply delicious with the quinoa stuffing. The pomegranate arils provide a perfect burst of tart-sweet that brings it all together. Adapted from Cooking Light. Serves 2 to 4 as a side.

Stuffed Pumpkin Pie Spiced Acorn Squash with Quinoa Kale and Pomegranate 0373 E (1 of 1) (00000002)_360Ingredients:

 

Directions: Preheat oven to 350°F. Line a baking sheet with parchment paper.

Slice the stem end off of the acorn squash, about 1 inch down, to create a lid. Slice a little off the opposite end so the squash will sit upright. Scoop out and discard the seeds and membrane. Rub the inside of the squash and lid 1/2 tablespoon of olive oil and sprinkle with 1/4 teaspoon pumpkin pie spice; season with salt and pepper to taste.

Place the squash and the lid cut-side-down on the baking sheet and roast for 55 minutes or until tender.

Meanwhile, cook the quinoa according to package directions.

In a large bowl, whisk together the lemon juice, remaining pumpkin pie spice and olive oil. Season with salt and pepper to taste. Add kale, cooked quinoa, pomegranate and shallot; toss well to coat.

In a small bowl, mix together the honey and balsamic; set aside.

Scoop the kale stuffing into the hollow of the cooked squash and place on a serving dish.

Drizzle half of the balsamic and honey mixture over the stuffed squash and serving dish. The squash lid can be used as decorative garnish; the flesh can be scraped out and eaten if desired.

To serve, slice the squash in half or quarters, making sure each piece is served with an equal amount of the stuffing. Drizzle with remaining balsamic and honey mixture.

 

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar