Web drain well and put peas in medium mixing bowl.

Thanksgiving pea salad. Garden salad with fried okra croutons. Fresh green bean & tomato salad. Spread the roasted brussels sprouts on a platter.

Spread cubes of squash and drained chick peas on a tray lined with greased parchment paper, season with olive oil, salt and pepper. Whisk in remaining 6 tablespoons (90ml) olive oil. The secret to this recipe?

Web the recipe's origin traces back to the late 1800s, and during the 1900s, it wasn't uncommon to see the fruit salad at christmas or thanksgiving. I cook mine in the oven and then dice or crumble it. Scroll down for ingredients and measurements.

Cover and refrigerate for at least 4 hours before serving. This hearty fall salad tastes as good as it looks on your sideboard. Web reserve 1 tablespoon bacon fat.

You can totally use real bacon bits, though, to make this even easier! In a large salad bowl, layer salad greens, pear slices, pieces of brie, pomegranate seeds, and toasted pecans. This recipe is so simple to make and comes together in about 10 minutes.

Place in oven and roast 25 minutes. Add the peas and cook for 1 to 2 minutes just until the peas turn bright green. In a large bowl, combine pigeon peas with butternut squash, onions, and scallions.