Last week I posted a recipe for Pork Tenderloin with White Wine Dijon Sauce and Apples.
Well, let me tell you, the recipe is nothing without a side of Martha’s very own baby spinach with warm olive oil and walnuts.
Leafy green vegetables tends to get ignored around Thanksgiving. Even when served, they tend to get buried underneath goodness like butternut squash and cheddar cheese.
So, in the weeks leading up to Thanksgiving, if you know you’re planning to overindulge on carb-heavy side dishes like whole wheat dinner rolls and cornbread stuffing, pile on the veggies in the days preceding the holiday.
I could eat spinach at every meal: in omelets, in salads, in pasta sauce. If you’re not a spinach fan like I am, you can still find colorful, nutritious vegetable side dishes to eat before (or even after!) Turkey Day:
Kalyn’s Kitchen has Brussels Sprouts with Toasted Almonds & Parmesan
The Perfect Pantry has Morroccan Carrot Salad
To Kiss The Cook has Stuffed Acorn Squash
The Not So Skinny Kitchen has Baked Zucchini Sticks
Foodie Reflections has Oven Roasted Beet Chips
- 2 ounces walnuts (about ¾ cup)
- ⅓ cup extra-virgin olive oil
- 6 ounces baby spinach, washed well (about 6 cups packed)
- 2 tablespoons white-wine vinegar
- Coarse salt and freshly ground pepper
- Combine walnuts and oil in a small saucepan over medium- low heat. Cook, stirring occasionally, until walnuts are toasted, about 15 minutes.
- Toss spinach with vinegar, and season with salt and pepper. Top with walnuts, and drizzle with warm olive oil.