Unexpected Thanksgiving Sides That Have Guests Begging For More

Prepare the pomegranate chicken salad by combining arugula, pumpkin seeds, feta cheese, pomegranate seeds, and pomegranate molasses in a bowl.

Cook the chicken separately and add it to the salad, or omit it if desired.

Toast the roasted pecans in butter and mix with long-grain white rice, rosemary, and thyme, cooking the rice in chicken stock for added flavor.

Boil the artichokes until tender, then grill them for a smoky flavor.

Make the aioli dipping sauce by mixing mayonnaise, garlic, parmesan cheese, lemon juice, Dijon mustard, and cayenne pepper.

Prepare sweet potato latkes by grating sweet potatoes and frying them until crispy and caramelized, serving with sour cream.

Slice cucumbers and mix with sour cream, onion, and fresh dill to create a creamy cucumber salad.

Boil potatoes and mix them with mayonnaise, ham, eggs, cucumber, carrots, and vinegar to create a Japanese-style potato salad.

Cook elbow macaroni and mix with a dressing made from hard-boiled egg yolks, mustard, and mayonnaise, adding egg whites, bacon, and pimentos.

Cook spaghetti squash in an instant pot for less than 10 minutes, then toss with store-bought pasta sauce.

Make cheesy kale chips by tossing kale with nutritional yeast and parmesan cheese, then baking until crispy.

Slice eggplants in half lengthwise and coat with a glaze made from gochujang, then roast until tender.

Prepare a shredded carrot salad with a mustard vinaigrette, adding honey to taste if desired.

Cook great northern beans in a pressure cooker or instant pot until tender, seasoning with garlic and herbs.

Sauté beet greens with garlic and lemon juice until wilted.

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