Description
A fresh and vibrant salad to complement your Thanksgiving feast. Packed with seasonal flavors, this dish adds color and crunch to your holiday table.
Ingredients
- 8 cups mixed greens (kale, spinach, arugula)
- 1 cup dried cranberries
- 1 cup toasted pecans
- 1/2 cup crumbled feta cheese
- 1 apple, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Wash and dry the mixed greens thoroughly.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- In a large bowl, combine greens, cranberries, pecans, feta, apple, and red onion.
- Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard to make dressing.
- Pour dressing over salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately.
Notes
- For a vegan version, omit feta or use a dairy-free alternative.
- Toast nuts just before serving for maximum crunch.
- Add grilled chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American