This festive vegan grain salad is full of tart cranberries, protein-rich white beans, pine nuts, and the freshest herbs of the season.
We’re stepping a bit outside the Thanksgiving box today. Because, although not a traditional holiday side dish, this Cranberry, White Bean and Grain Salad with Fresh Herbs is completely worthy of a spot on your holiday table. It’s full of dried cranberries, whole grains, white beans and seasonal fresh herbs like fresh rosemary, sage and thyme. It’s quite literally a Thanksgiving explosion in your mouth. You’re going to get this one on the menu STAT.
Grain Salads FTW
I’ve been a big fan of grain salads for quite a while now, as evidenced by this Spring Fava Bean and Burrata Grain Salad, this Fresh Corn, Leek and Edamame Grain Salad and this Herbed Grain Salad with Broccoli Rabe and White Beans. I love them because they are filled with a ton of healthy ingredients and filling to boot. The whole grains give them plenty of heft to make them completely suitable as an entire meal, although they are equally delicious served alongside other delicious dishes you typically serve up for a holiday meal.
I’m not joking when I say tell you this Cranberry, White Bean and Grain Salad with Fresh Herbs tastes like your entire Thanksgiving menu in a bowl. Sure, there’s no turkey in there (although you could easily add some) but just the cranberries and the fresh herbs alone are enough to mentally transport you to arguably the most well-known food holiday of the year. I love allll the fresh herbs, but there’s also just something about fresh sage in a recipe that really screams fall and all the deliciousness that comes with it.
Don’t Go Against the Grain
As far as making the dish goes, it couldn’t be easier. Not only does it come together fairly quickly (the longest step will be cooking up the grains) but it can also be made in advance and served cold or at room temperature. This means it’s easy to fit into an already busy cooking and kitchen schedule once T-day rolls around.
For the whole grains, I used a combination of farro and Italian couscous because they were what we had on hand, but feel free to use other varieties such as quinoa, barley or even wild rice. I also added in some toasted pine nuts, and I highly recommend you do not skip this step, even if you want to sub in some other type of toasted nut for that little extra crunch. (Pecans? Almonds? So many possibilities.)
I would also like to point out that said Cranberry, White Bean and Grain Salad with Fresh Herbs is completely vegan, which makes it a delicious, high-protein option for anyone in your group that may have certain dietary preferences. It’s a great way to serve them up some protein and filling flavor without having to bend over backwards trying your hand at a Tofurkey creation.
Since I was developing recipes so far in advance this holiday season due to our little one’s arrival, I served this up as a side dish at my mother-in-law’s birthday celebration we held down here in Santa Barbara at the beginning of October. Let’s just say my sisters-in-law were already requesting I make it as our contribution to the Thanksgiving meal when we go celebrate with them in a couple of weeks. I hope you decide to add it to your menu as well!
This festive vegan side dish is full of filling whole grains, protein-rich white beans and pine nuts, and the freshest herbs of the season.
- 2 cups cooked grains of your choice (I used a combination of farro and Italian couscous)
- 2 15.5-ounce cans Great Northern or white beans, drained and rinsed
- 1 shallot, thinly sliced
- 3/4 cup toasted pine nuts
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups dried cranberries
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
Toss all ingredients together in a large bowl. Serve immediately or refrigerate up to two days before serving.