With Thanksgiving just a few short weeks away, now's the time to get a jump start on your holiday feast. Last week I featured some awesome side dishes. This week we focus on the salads with this holiday's star fruit - the cranberry. Cream Cheese Cranberry Salad is as pretty as it is tasty. Crunchy Cranberry Tossed Salad is delish. And, Cranberry Pear Relish is so much better than its canned counterpart.

Next weeks: beyond pumpkin pie, Thanksgiving desserts! Happy eating!

Cream Cheese Cranberry Salad

2 (3-oz.) pkgs. strawberry gelatin 2 cups boiling water 1 cup applesauce 1 (8-oz.) pkg. cream cheese, softened 3/4 cup finely chopped celery 1 (16-oz.) can jellied cranberry sauce, chilled 

In a bowl, combine gelatin with boiling water. Stir until gelatin is dissolved; stir in applesauce. Place cream cheese in a separate mixing bowl. Gradually add gelatin mixture to cream cheese, beating until smooth. Chill mixture until partially set; stir in celery. Open chilled cranberry sauce and cut into small cubes. Fold into the gelatin mixture. Turn mixture into a 1 1/2-quart mold and chill until set. Unmold onto a serving plate lined with lettuce or kale, if desired.

Crunchy Cranberry Tossed Salad

5 cups fresh torn spinach, about 1 pound 2 cups sliced strawberries 2 ounces Gouda cheese, cut into thin strips 1/3 cup toasted pecans Dressing: 2 tablespoons fresh lime juice 2 tablespoons honey 1 tablespoon vegetable oil 1/4 teaspoon ground ginger 

Toss together spinach, strawberries, cheese, and toasted pecans. Whisk together dressing; pour over spinach mixture and toss just before serving. Serves 6.

Easy Cranberry Pear Relish

8 ounces cranberries 2 firm pears 1/2 lemon seeded 2 tablespoons honey 1/2 cup granulated sugar dash salt 

Wash cranberries. Peel and core pears. Grind or process cranberries and pears with lemon half; stir in honey, sugar and salt. Cover and chill. Keeps for 1 to 2 weeks in refrigerator. Makes about 2 cups.