epic thanksgiving chopped salad

+ announcing my 2025 workshop calendar

Hey friends, I have two exciting announcements for y’all today, so let’s get right to it…

First up! In the spirit of Thanksgiving, I’ve got a 20% discount on all annual newsletter subscriptions AND I’m sending a free farmers market tote bag to *everyone* who signs up for an annual subscription between now and Dec 1!

2025 is going to be a big year for this newsletter, as I’m going to be pouring even more energy and resources into creating accessible and info-packed posts to help folks find joy + confidence in the garden and in the kitchen. (Think more video tutorials, veggie-specific growing + cooking guides, detailed lists of recommended garden/kitchen tools, and of course more hyper-seasonal recipes to help you eat like a farmer all year long.)

PS – can we talk about these tote bags I’m sending you? They are suuuper nice, sturdy canvas market totes that are designed to haul ALL the heavy things… keep it for yourself or gift it for the holidays. After you sign up for your discounted subscription, just send an email to michelle@farmbelly.com and let me know the best address to send your snazzy new bag!

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Okay, now for exciting announcement #2… my calendar of 2025 farm to table workshops is officially live!

All of my workshops are 100% hands-on, include a full tour of the farm, and you'll help harvest veggies, fruit, and herbs that we’ll use to make (and eat!) several vibrant, seasonal dishes together… all while learning tons of handy gardening and culinary lessons. It really doesn’t get more “farm to table” than this.

Classes take place outside between the garden and our covered workshop space, with a max size of 10 people to ensure an intimate and safe experience for everyone. Our 10-acre organic farm is super easy to get to, and is located 15 minutes west of Carrboro and 5 minutes down the road from the sweet village of Saxapahaw.

Here’s the rundown of my upcoming workshops, but for ALL the details and to purchase tickets, visit my website. Gift certificates available here.

2025 Farm to Table Workshops

• Home Gardening 101 – Saturday, March 29th

• Eat Like a Farmer (Spring Edition) – Saturday, April 26th

• Growing & Cooking with Herbs – Saturday, May 10th

• Knife Skills – Saturday, May 31st

• Eat Like a Farmer (Summer Edition) – Saturday, June 21st

• Eat Like a Farmer (Fall Edition) – Saturday, September 6th

Alright y’all, let’s keep it moving and get to this week’s new recipe – thanksgiving chopped salad – available for paid subscribers.

It’s t-minus 6 days until Thanksgiving, and I’ve officially decided that the world really and truly does not need another recipe for perfectly creamy mashed potatoes, or a picturesque golden turkey, or an expertly spiced pumpkin pie.

But you know what the world does need? More SALADS at Thanksgiving.

Yes, we love all the classic brown / beige / cozy dishes that fill our plates at every Thanksgiving feast. But what about something with a pop of color and texture and some goddamn zip to wake up your taste buds?

Alas. My *ideal* Thanksgiving salad is a very autumnal take on an Italian chopped salad, and it’s packed with veggies (kale! carrots!), fruit (dates! apples!), cheese (aged white cheddar!), nuts (pistachios!), chopped salami (!), etc etc. It’s crunchy and vibrant and an absolute flavor bomb, and it’s all tied together by an irresistibly creamy apple cider + tahini vinaigrette.

TRUST ME when I say that this salad is truly epic and feels very luxurious and feast-worthy… and it really couldn’t be simpler to throw together. It’s an especially good choice for Thanksgiving because it will happily sit out for hours without getting sad/wilty, and any leftovers will last for several days in your fridge.

Happy cooking and feasting y’all! xoxo Michelle

Keep reading for the full recipe (and a handy 1-page PDF for easy printing).

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Thanksgiving Chopped Salad

Serves 4-6