Every Thanksgiving, I cook the same menu that my family loves. It’s the tradition, but this year, I want to change things up just a little, and add / substitute a few side dishes. Don’t get me wrong, the core dishes will remain, and since I always insist on something green on the plate, then that calls for a Brussels Sprouts, Kale and Herbed Goat Cheese salad with a honey vinaigrette dressing.
My friend Stacy put this idea in my head as it’s a salad that she makes for her family. Heck, I thought it sounded so good, it only made sense that I create my own version. I tested it out this week and I got the thumbs up. Turns out, it’s going to be the perfect addition to our Thanksgiving Menu. The best part, is that this recipe can be made a day ahead, which is a time saver on Thanksgiving. Make sure and only add the dressing just before serving.
Click here for the recipe.
I’ll be sharing a couple more Thanksgiving side dish recipes next week, and will share some Thanksgiving Quick Tips refreshers. For now, check out my recipe for Brussels Sprouts, Kale and Herbed Goat Cheese Salad with Honey Vinaigrette.