Colorful Veggie Appetizers and Sides for Thanksgiving on Indy Style
Nov 17, 2016, Updated Jun 05, 2021
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Happy Thanksgiving! Earlier today on Indy Style, I demonstrated several Thanksgiving recipes that featured colorful flowering kale called Salad Savoy. Kale isn’t just for salads and garnishes! You can use it in many savory appetizers and side dishes that are perfect for Thanksgiving.
In my first segment, I showed three easy kale recipes. First up was Salad Savoy® and Mushroom Stuffing. Kale and mushrooms add an earthy flavor to traditional stuffing ingredients.
Step 1 – Preheat the oven to 375 degrees. Coat a casserole dish with cooking spray then rub a peeled, exposed garlic clove on the inside of the pan for a subtle garlic flavor in the stuffing.
Step 2 – Sauté olive oil, butter, onion, and mushrooms in a large skillet over medium-high heat.
Step 3 – Add kale to a glass bowl full of water. Cook in the microwave for 6 minutes.
Step 4 – Combine bread, veggies, kale, and chicken stock together in a large bowl. Then spoon the mixture into the casserole dish.
Step 5 – Cover and bake for 20 minutes. Uncover and bake for an additional 15 to 20 minutes or until heated through.
For the Roasted Rainbow Cauliflower:
Step 1 – Preheat the oven to 425 degrees.
Step 2 – Combine olive oil, garlic powder, onion powder, salt, and pepper in a zip-top bag.
Step 3 – Cut 1 head Salad Savoy Carnival Multi-Color Cauliflower into 1-inch florets. Add to the bag.
Step 4 – Shake the bag until the cauliflower is coated.
Step 5 – Place the cauliflower on a baking sheet lined with parchment paper.
For the Lollipops® Bacon Rollups:
Step 1 – Slice bacon strips in half.
Step 2 – Wrap one piece of bacon securely around the bottom half of one Lollipops® kale sprout. Leave the flowering end uncovered. Continue until all Lollipops® are wrapped.
Step 3 – Place the Lollipops® on the baking sheet with the cauliflower.
Step 4 – Bake for 20 minutes.
And don’t forget that you can decorate with your produce! Your kids will love eating the fresh produce from my Thanksgiving Day Turkey Tray.
That was a busy segment! Check out the action below:
For a Thanksgiving appetizer that is just as pretty as it is tasty, try my Puff Pastry Kale Appetizer. I started with Salad Savoy’s Greek Strudel, but I modified the recipe to include the flavors of Thanksgiving.
For the Greek Strudel
Step 1 – In a large skillet, brown sausage. Add your favorite melting cheese, steamed kale (using the microwave method above), and an egg.
Step 2 – Unfold the puff pastry on a baking sheet. Spoon the sausage mixture lengthwise down the center of the dough.
Step 3 – Cut slits in the dough 1 inch apart lengthwise down the side of the filling. Then alternately fold the dough from each side over the filling.
Step 4 – Brush the top with an egg wash and the sprinkle the top with Parmesan cheese.
Step 5 – Bake for 20 to 25 minutes or until golden brown.
Check out this beautiful appetizer for yourself!
The last Thanksgiving recipe I shared was Slow Cooker Cinnamon Bosc Pears.
Simply add sliced Bosc pears to a slow cooker with butter, brown sugar, and chopped pecans. Cook everything on low for a few hours. Then serve the pears in a bowl. Don’t forget to top them with ice cream or even gelato! It’s a sweet way to end your Thanksgiving feast.
I hope you were inspired to add kale to your Thanksgiving menu. See you next month on Indy Style!