Lighten up my brunch

November 17, 2024 8:51 AM

I'm having two friends over for brunch. The main dish will be a sausage and hash brown casserole. What can I serve along side that's not too heavy?

I'm serving this Sausage and Potato Breakfast Casserole from Epicurious. Normally I'd serve a fruit salad with it to have something light, but it'll be December. The store still has melons and berries, yet they're not good this time of year.
What can I serve instead? Yogurt with thawed frozen fruit? Citrus salad? Hit me with your tried and true winter recipes.

posted by erloteiel to Food & Drink (21 answers total)

Yogurt with thawed frozen fruit?

I've been really into chia pudding lately. I make mine with coconut milk, maple syrup, vanilla extract, and a pinch of salt. Because it's got some chew to it, it can hold its own with the texture of thawed fruit. Packed with fiber and protein, too, if you're into that.
posted by phunniemee at 8:59 AM on November 17 [1 favorite]

Some sort of green salad?
posted by kschang at 9:00 AM on November 17 [5 favorites]

What about a kale salad like this one from Smitten Kitchen? I'd personally go with dried cranberries instead of raisins, and use an apple cider vinegar rather than a white wine vinegar to plump them, but that's just a detail. This type of salad goes very well with the lovely beige food of winter, something we look forward to in my family.
posted by mumimor at 9:01 AM on November 17 [4 favorites]

Thirding a green salad. Can one get salad turnips this time of year or are they exclusively a spring phenomenon? If not, you could put fresh apple slices on the salad for a bit of crunch.
posted by eirias at 9:10 AM on November 17

Yeah I'd roll with a kale salad, maybe with grapefruit supremes in there?
posted by potrzebie at 9:16 AM on November 17

No one wants Kale salad at brunch.

Fresh Fruit!!!

With or without the yogurt.
That casserole looks delicious, Some righteous strawbs, blueberries, melons? Would be a good contrast.
posted by Windopaene at 9:27 AM on November 17 [2 favorites]

Best answer: Mesclun greens with sliced orange, thinly sliced red onion, and thinly sliced fennel. Dressing is a white wine vinaigrette. This is a great combination that I never would have thought of myself, but I had it once in a restaurant and it's in my common rotation now.
posted by Daily Alice at 9:33 AM on November 17 [10 favorites]

I’d go with kale just between salad and cooked — dressing and mixins very like mumimor’s suggestion, made ahead, and then braise the kale just just barely so it’s as bright green as possible. Easy to chew, and bright for the eye.

And some slices of citrus that you used juice of in the salad? Colorful on the plate and minimal extra work and shopping.
posted by clew at 9:39 AM on November 17

Best answer: Supremed grapefruit and caracara oranges with pomegranate seeds and watercress. Maybe with jicama or fennel.
posted by vunder at 9:40 AM on November 17 [5 favorites]

Lean into autumnal fruit - plums, apples, grapes, figs or dates are also nice this time of year because dried works well. Yogurt is always nice at breakfast. Have some nuts/seeds for folks to sprinkle over the top if they like.
posted by koahiatamadl at 9:41 AM on November 17 [1 favorite]

Applesauce with dried cranberries
posted by jimfl at 10:08 AM on November 17 [1 favorite]

I'm not a fan of raw kale, but I love spinach salad. Grapefruit or orange is a great addition, maybe walnuts and red onions, too.
posted by theora55 at 10:27 AM on November 17 [1 favorite]

I would try to find a canned fruit cocktail in juice or light syrup, not heavy. If I couldn't find that, I'd look for those individual fruit packages they sell for putting in lunches since they are usually in juice. Add some extra pineapple as long as everyone likes it and serve with yogurt on the side. If I wanted to fancy it up, add basil and mint leaves, and chiffonade them into strips. Most stores around here have precut fruit which is lot more expensive but has already been sorted for quality and comes in a clear container so you can really inspect it.
posted by soelo at 10:57 AM on November 17

Best answer: Shaved fennel salad with vinaigrette. If you have a mandoline, it takes one minute to make.
posted by snofoam at 11:08 AM on November 17 [4 favorites]

That casserole looks delicious but it needs a brightly colored, brightly flavored winter slaw like this one the crunchy rainblow maple mustard slaw from Baked by Melissa
posted by ponie at 1:04 PM on November 17 [5 favorites]

Lemon yogurt topped with raspberries and a dollop of whipped cream, served in a pretty glass, is a lovely light, fresh way to top off a meal. Thanks, Daily Alice, I'm definitely going to give that salad a whirl!
posted by kate4914 at 2:53 PM on November 17

I like to serve blueberries as a side, with lime, lime zest, mint, sugar, and a little pinch of salt. It perks them up even when they're out of season. Sometimes I add a little fresh ginger and/or slivered almonds and/or an accent fruit like a smaller amount of pineapple, red grapes, or another berry. Super-easy and very delicious.
posted by daisyace at 5:07 PM on November 17 [2 favorites]

Smitten Kitchen’s winter fruit salad is a good choice when berries and melons are not in season.

A radicchio and citrus salad is also a good choice, and the colors are lovely for a winter meal.
posted by alligatorpear at 6:37 PM on November 17 [2 favorites]

If you prefer a hot side, I suggest steamed spinach. Collard greens or leeks would also work if you ever eat that sort of thing.

The stylish side in NYC steak houses (steak is hot and fatty as is your casserole ) is creamed spinach, but I think the casserole has more than enough dairy.
posted by SemiSalt at 5:09 AM on November 18

Apples and pomegranates are usually good in winter, and look festive.
posted by metasarah at 9:48 AM on November 18 [2 favorites]

Response by poster: I’ve never worked with fennel before so was intrigued by the idea. I found this fennel orange salad recipe and substituted pomelo as suggested in the recipe notes. (I left out the olives, because I didn’t have oil-cured and didn’t want to buy them.) It was delicious and a hit with my guests.
posted by erloteiel at 11:48 AM on December 16 [2 favorites]