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Thanksgiving Salad

Thanksgiving Salad
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Celebrate the season with a vibrant Thanksgiving Salad that brings together the best of autumn’s bounty. This delightful dish features a refreshing mix of spring greens topped with sweet slices of Pink Lady or Honeycrisp apples, juicy pomegranate seeds, and crunchy candied pecans, all harmonized by a homemade honey-Dijon vinaigrette. Each bite delivers a satisfying crunch, a burst of flavor, and a colorful presentation that is sure to impress your family and friends during holiday gatherings. This salad is not just a side dish; it’s an experience that embodies gratitude and joy, making every meal feel special.

Ingredients

Scale
  • 7 cups mixed spring greens
  • 1 1/2 cups sliced apples (Pink Lady or Honeycrisp)
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled blue cheese
  • 1/2 cup coarsely chopped candied pecans
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced shallot
  • Salt and pepper to taste

Instructions

  1. Wash the mixed spring greens under cool water and dry them. Place in a large mixing bowl.
  2. Slice the apples into wedges and add them on top of the greens.
  3. Sprinkle pomegranate seeds over the salad.
  4. Crumble blue cheese and distribute evenly across the mixture.
  5. Add chopped candied pecans for added crunch.
  6. In a small bowl or jar, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, and minced shallot until smooth. Season with salt and pepper to taste.
  7. Drizzle half of the vinaigrette over the salad and gently toss to combine. Add more dressing as desired.

Nutrition

Find it online: https://isabellacooks.com/thanksgiving-salad/