Description
A crisp, colorful celebration of fall, this Thanksgiving Salad is packed with seasonal favorites like apples, pomegranate seeds, blue cheese, and candied pecans, all tossed in a sweet-tart vinaigrette.
Ingredients
Units
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 high‑quality blue cheese
- 1/2 cup chopped candied pecans
For the dressing:
- 1/3 cup olive oil
- 1 Tbsp honey
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp minced shallot
- Salt and pepper to taste
Instructions
Notes
Store undressed salad and dressing separately. Greens stay fresh up to one day. Dressing keeps for several days. For a vegan version, omit the cheese and use maple syrup instead of honey. Nuts can be swapped with seeds for a nut-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg