What apples work best in Thanksgiving Salad?

Pink Lady and Honeycrisp are great choices, and Braeburn, Fuji, and Envy also work well. Granny Smith apples are not recommended because they can be too tart.

Can I make Thanksgiving Salad ahead of time?

Yes. The dressing can be prepared up to 3 days in advance. The pecans can be chopped, cheese crumbled, and pomegranate seeds removed at least a day ahead; slice the apples and toss the salad on Thanksgiving Day.

What substitutions can I use in Thanksgiving Salad?

The apples can be swapped for mandarin oranges, pears, or persimmons. Candied walnuts or sliced almonds can replace pecans, and feta, shaved Parmesan, or ricotta salata can stand in for blue cheese.

What apples work best in Thanksgiving Salad?

Pink Lady and Honeycrisp are great choices, and Braeburn, Fuji, and Envy also work well. Granny Smith apples are not recommended because they can be too tart.

Can I make Thanksgiving Salad ahead of time?

Yes. The dressing can be prepared up to 3 days in advance. The pecans can be chopped, cheese crumbled, and pomegranate seeds removed at least a day ahead; slice the apples and toss the salad on Thanksgiving Day.

What substitutions can I use in Thanksgiving Salad?

The apples can be swapped for mandarin oranges, pears, or persimmons. Candied walnuts or sliced almonds can replace pecans, and feta, shaved Parmesan, or ricotta salata can stand in for blue cheese.

Thanksgiving Salad | Easy Festive Holiday Mixed Green Salad

Name: Thanksgiving Salad
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 6
Cuisine: American
Ingredients: 7 cups mixed spring greens; 1 1/2 cups sliced apples (I prefer Pink Lady or Honeycrisp); 1/2 cup pomegranate seeds; 1/2 cup high quality blue cheese (crumbled); 1/2 cup candied pecans (coarsely chopped); 1/3 cup olive oil; 1 tablespoon honey; 2 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard; 1 tablespoon shallot (minced); salt and pepper to taste

Thanksgiving Salad

Print Recipe

This Thanksgiving Salad combines mixed greens, fresh apples, pomegranate seeds, blue cheese, and candied pecans in a homemade vinaigrette. An easy, festive side that makes any holiday meal special!

Author: Chef Emy
Prep Time: 15 mins
Cook Time: 1 min
Total Time: 16 mins
Yield: 6 1x
Method: Salad
Cuisine: American

Ingredients

Scale

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

Instructions

Place the mixed greens, apples, pomegranate seeds, blue cheese and candied pecans in a large bowl.
Place all the dressing ingredients in a small bowl, whisk until combined and dressing has emulsified.
Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

Nutrition

Calories: 280 kcal
Sugar: 12 g
Fat: 15 g
Carbohydrates: 16 g
Protein: 3 g

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