20 Fresh Winter Meals to Make When the Thanksgiving Leftovers Run Out
You’ve diligently worked your way through your Thanksgiving leftovers and now you’ve finally hit the end of the road — you just can’t take one more bite of stuffing. We hear you. Soon December holidays will be rolling around and there will be more festive food to be had.
So in the lull between lavish meals, we all need some lighter, brighter food in our lives. Here are 20 recipes that qualify.
Raw kohlrabi is a crunchy substitute for frisée lettuce in this refreshing twist on a French bistro-style salad. Top it with a poached egg and a few crumbles of bacon and the salad is a meal in itself.
This colorful salad is exactly what you need to kick your tastebuds back into shape after all that rich, savory Thanksgiving fare. The bitterness of the radicchio plays off the salty cheese and briny olives.
Roasted pumpkin seeds give extra crunch to this raw Swiss chard slaw that’s topped with a creamy avocado-cilantro dressing.
Swapping out the noodles in this sesame chicken salad with shredded celery root makes for a dish that’s light and refreshing, but still plenty satisfying.
A simple green salad or two should definitely be on the books post-Thanksgiving. This one’s got juicy orange segments, creamy avocado, and sharp red onions to keep things interesting.
This unique salad has all the flavors of fall — squash, cabbage, apples, and walnuts — but ties them together with a pickled onion and caraway dressing that’s a welcomed change.
Red lentils take the place of chickpeas in this easy baked falafel recipe. Any leftovers would be great stuffed into pita or enjoyed on their own, simply dunked into the tahini dressing.
Since it’s made with sturdy hearts of romaine lettuce, this crisp salad can actually be tossed together at the start of the week and enjoyed over a few days.
Turn to this nourishing chicken soup to fill you up after a few days of Thanksgiving leftovers. We love farro for its heartiness, but just about any grain will work.
This colorful squash soup has just a splash of coconut milk in it for creaminess. It’s contrasted by a generous sprinkle of crunchy pepitas and pomegranate seeds.
This is a great recipe to make if you have any leftover roasted vegetables from Thanksgiving kicking around. The vegetables are simply tossed in a pot of stock and simmered into a chunky soup.
Roasting canned tomatoes before adding them to the soup pot generates incredible flavor without much hassle at all. And once you’ve fully recovered from the holiday, a side of a grilled cheese sandwich would be welcomed here.
This grain salad is a great recipe to use when you find yourself with beets with the greens still attached. Otherwise, the chard (or even kale) is a sure bet.
This seasonal orzo salad can be enjoyed warm, room temperature, or cold — it’s a smart idea to make a big batch so you can enjoy it for days.
While veggie tacos always tend to be wholesome, they often don’t have enough staying power. These do, though, thanks to the addition of fiber- and protein-rich black beans.
Rice noodles help keep this spicy stir-fry light while still giving it enough bulk to call it dinner.
This hearty bowl will warm you up without weighing you down, thanks to the heaps of sautéed spinach and cherry tomatoes it packs in.
This extra-savory vegetarian sweet potato wrap is a nice change after all those marshmallow-laden sweet potatoes you may have consumed.
Collard green leaves are substantial enough to make a great replacement for bread in these creamy curry chicken salad wraps.
These pita sandwiches — packed with baby spinach, chickpeas, sun-dried tomatoes, olives, and feta — not only taste good, but they also just so happen to be good for you too.