Romaine-free Thanksgiving salads to make after the E. coli outbreak

1 medium-large kabocha squash, peeled and cubed (could also sub 1 butternut or 2 acorn squash)

2 shallots, sliced into semicircles

1/2 teaspoon ground allspice

3 tablespoons olive oil, divided in half

Salt and pepper, to season

1 garlic clove, minced

1 lemon, juiced

1/3 cup tahini

1/4 packed cup fresh cilantro, chopped

1 tablespoon warm water, optional

1 (15 ounces) can chickpeas (opt for ones with salt), drained

1/2 bunch of lacinato kale, stems removed, chopped

Preheat oven to 375ºF. Line a large baking sheet with aluminum foil. Place squash and shallots on foil, and toss with allspice and 1½ tablespoons of olive oil until lightly coated. Sprinkle with salt and pepper.

Bake 30 minutes, or until squash is fork tender. While squash is baking, whisk together the garlic, lemon juice, tahini, cilantro and pinch of salt and pepper. Mixture should thicken somewhere between a dressing and a paste. If thinner consistency is desired, whisk in a little warm water.

Use hands to massage kale with remaining 1½ tablespoons olive oil.

Once squash is tender, remove from oven. Add chickpeas to the pan and toss. Place kale at the bottom of a large dish. Spread squash and chickpeas atop. Drizzle tahini sauce on top. Check seasoning, and adjust salt and pepper, if needed. Serve.

3/4 cup dried cranberries

1 1/2 cups boiling water

3 tablespoons fresh orange juice

1 1/2 tablespoons cider vinegar

1 1/2 teaspoons Dijon mustard

6 tablespoons canola oil

3 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

10 ounces arugula

1 1/4 cups pecan halves, toasted

5 ounces goat cheese, crumbled

Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain.

In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper.

Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately.

2 tablespoons sliced almonds

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

Dash of kosher salt

2 garlic cloves, finely chopped

1 1/2 tablespoons olive oil

2 tablespoons finely grated Parmesan cheese

1 (12-ounce) package shaved fresh Brussels sprouts

Heat a large nonstick skillet over medium-high. Add sliced almonds, and cook 4 minutes or until toasted and fragrant, stirring occasionally. Combine lemon juice, pepper, kosher salt, and chopped garlic in a bowl; let stand 5 minutes.

Add olive oil and Parmesan cheese to bowl, stirring with a whisk. Add almonds and Brussels sprouts; toss to coat. Serve immediately.

2 tablespoons fresh lemon juice

1/4 cup vegan mayo

1 teaspoon Dijon mustard

1/4 to 1/2 teaspoon each of salt and pepper

1 (16-ounce) package baby arugula

1/4 cup oil-cured olives, pitted

1/2 cup red onion, thinly sliced

In a small mixing bowl, whisk the first four ingredients together, and set aside. Since arugula is a delicate green, the dressing should not be too thick. If it appears too thick, then add a few drops of cold water to thicken the dressing appropriately.

Add the red onion to a salad bowl. Chop the olives roughly and add them to the salad bowl.

Just before serving, add the greens to the onions and olives, and toss with the dressing.

3 baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Jonagold, Pinklady, etc.)

2 fennel bulbs with fronds

Extra virgin olive oil

Salt and pepper, to taste

1 pinch red pepper flakes

1 handful mint leaves

4 scallions, thinly sliced

1/2 cup hazelnuts, toasted, peeled and chopped

4 ounces fresh goat cheese, crumbled (crumbled mild blue cheese would be delicious as well)

1 lemon, zest and juice

Preheat the oven to 425ºF. Cut the fennel bulbs into 1-inch wedges, reserving the fennel fronds for finishing the salad. Cut the apples into similarly sized wedges. Spread the fennel on one parchment-lined sheet pan, and spread the apple on another. Drizzle both generously with olive oil, and season with salt, freshly cracked black peppers, and a pinch of red pepper flakes. Roast the apple pan for 15 to 20 minutes, and roast the fennel pan for around 30 minutes, flipping each halfway through, until all are caramelized, golden brown, and tender. Remove from the oven and allow to cool on sheet pans.

Meanwhile, prep mint leaves and fennel fronds. Slice scallions. Toast, peel and, chop hazelnuts. Crumble goat cheese.

To finish the dish, carefully layer the roasted apples, roasted fennel, mint leaves, fennel fronds, sliced scallions, toasted hazelnuts, and crumbled goat cheese on several layers on a shallow serving platter. Zest over 1 lemon and shower the whole thing with lemon juice and a drizzle of best quality extra virgin olive oil.

2 large cucumbers, chopped

1 small red onion, sliced

1/2 cup white wine vinegar, divided

2 pounds small red potatoes, halved

2 garlic cloves, minced

1 1/2 teaspoons salt

1/2 teaspoon celery seed

1/2 teaspoon coarsely ground pepper

1 package (6 ounces) fresh baby spinach

8 bacon strips, cooked and crumbled

1/2 cup snipped fresh dill

1/4 cup olive oil

In a small bowl, combine the cucumbers, onion and 1/4 cup vinegar. Let stand for 20 minutes.

Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Transfer to a large bowl. Drizzle with remaining vinegar; sprinkle with garlic, salt, celery seed, and pepper. Cool.

Add the spinach, bacon, dill, oil, and cucumber mixture; toss to coat. Serve at room temperature or chilled.

12 small beets

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 small red onion, very thinly sliced

1/4 cup red wine vinegar

Salt, to taste

3 tangerines

1 large red grapefruit

1 1/2 tablespoons Dijon mustard

Freshly ground black pepper

3/4 pound curly leaf spinach (12 cups), stemmed and torn into bite-size pieces

Preheat the oven to 350°F. Put the beets in a medium baking dish. Drizzle lightly with olive oil and rub to coat the beets. Cover with foil and bake for about 1 hour and 15 minutes, until the beets are tender. When the beets are cool enough to handle, peel and quarter them.

Meanwhile, in a small bowl, cover the onion slices with the vinegar. Add a large pinch of salt and mix well. Let stand for about 1 hour.

Using a sharp knife, peel the tangerines and grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections.

In a small bowl, whisk the mustard with 3 tablespoons of the vinegar from the onion slices. Whisk in the 1/4 cup of olive oil and season with salt and pepper.

Put the spinach in a large bowl. Drain the onion slices and add to the spinach along with the tangerine, grapefruit, and beets. Drizzle the mustard dressing over the salad and toss well. Serve right away.

1 bunch kale (about 1 pound)

1/2 cup raisins

1/4 cup sunflower seeds

1 cup quinoa, rinsed

1 teaspoon garlic powder

1/3 cup tahini

1/3 cup water

Juice of 1 1/2 lemons

1 1/2 tablespoons agave nectar

1 garlic clove, minced

Sea salt and pepper to taste

In a small saucepan, combine quinoa, garlic powder, pinch of salt, and 1 1/2 cups of water. Cook for 15 minutes or until water is absorbed.

Wash kale, remove stems, and cut into thin slices.

In a small bowl, whisk together tahini, water, lemon juice, agave nectar, fresh garlic, salt, and pepper.

Combine kale, quinoa, raisins, sunflower seeds, and dressing, and mix together. Refrigerate for 30 minutes and sprinkle with extra sunflower seeds before serving.