Photographed by Lauren Perlstein.
We all know that Thanksgiving comes with a free pass to skip the calorie counting, but there’s something to be said for balancing out that heaping scoop of stuffing with a serving of vitamin-packed veggies. Freds Executive Chef Mark Strausman thinks so. His autumn salad is the latest seasonal version of greens on the always-evolving Freds menu—and the perfect nutritional addition to your Turkey Day feast.
Strausman describes the dish as a throwback to the Thanksgivings of yesteryear, when families cooked vegetables that they had just pulled from their gardens, such as the salad’s all-star seasonal ingredients: brussels sprouts and butternut squash. The chef sources his produce from the farmers’ market, and says it comes with a fresh fall flavor that’s not only tasted, but heard in the crisp sound of a brussels sprout snapping off its stalk.
While served as a starter on the Freds menu, the salad can be a tasty and convenient Thanksgiving side. “You have less dishes at the end of the night, ’cause you don’t need a separate dish for each type of roasted vegetables,” Strausman said, continuing, “It’s really nice for the person who cleans up…which I know nothing about, being a chef!”
Read on for the mouthwatering recipe that we can’t wait to gobble up next Thursday!
Freds Autumn Salad
1 1/2 (12 baby beets) peeled and cut into 1-inch cubes
3 tbsp olive oil
1 lb brussels sprouts, trimmed and quartered
1/2 (1 1/2 lb) butternut squash, peeled, seeded, and cut into 1-inch cubes
1 12-ounce package of fresh cranberries, picked over
1 1/2 tsp kosher salt
6 cups mesclun greens, washed
1 bunch arugula, trimmed, washed, and roughly cut
6 oz fresh goat cheese, crumbled
5 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1/2 tsp freshly ground black pepper
1. Preheat oven to 375 degrees.
2. Place beets and 1 tbsp of olive oil in small bowl, tossing to coat. Spread beets on one-third of a large baking sheet. Repeat previous steps with brussels sprouts and squash, seasoning all vegetables with 1 tsp of salt.
3. Roast the vegetables until tender (about 30 minutes). Let cool for 10 minutes.
4. Place mesclun and arugula in large serving bowl and top with vegetables, goat cheese, and a drizzle of extra-virgin olive oil. Sprinkle red wine vinegar over entire mix. Add salt and freshly ground black pepper for taste. Enjoy!
A SALAD THIS GOOD deserves an extra-special VESSEL
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