Thanksgiving salad niçoise

Even carnivores will love this French-inspired vegetarian dish.

“This salad is a great way to use up any leftover roasted vegetables or sautéed green beans from the holiday,” says Denver-based recipe developer Julia Heffelfinger. “Use what you have and then brighten it up with briny capers and olives and crunchy radishes. This salad is vegetarian, but the jammy six-minute egg adds easy protein and the silky yolk creates a nice sauce for the vegetables.”

This recipe is part of our Thanksgiving Leftovers Meal Prep. Get the full plan here.

photo by: Christine Han
food styling by: Olivia Anderson


1 cup leftover green beans
1 cup leftover roasted vegetables
2 large radishes, cut into small wedges
¼ cup Kalamata olives, pitted
1 tablespoon capers, rinsed and drained
Chopped tarragon
Chopped parsley leaves
Flaky sea salt



Store the unpeeled egg in a small airtight container.  In a separate container, arrange the green beans, roasted vegetables, radishes, and olives. Sprinkle with the capers and garnish with tarragon and parsley. Place the vinaigrette in another small airtight container and store everything in the fridge.



Peel the egg and cut it in half lengthwise and arrange on the salad. Drizzle with the vinaigrette and sprinkle with flaky sea salt as desired.