Dig into this fall-themed mix of greens, fresh fruit, candied pecans, and blue cheese.
As Thanksgiving approaches each year, everyone talks about the turkey, mashed potatoes, and gravy, but the humble salad often goes overlooked… or skipped altogether! For your next big family gathering, take just 15 minutes to whip up this Thanksgiving salad, a true testament to the power of plants. Trust me: a little of this mix can go a long way, and it’s the perfect complement to all of your favorite holiday classics.
The key flavor combo here is sweet fruit, tangy dressing, and salty cheese. The dynamic duo of red apple and pomegranate, plus the golden honey-mustard dressing, freshens up the whole feast. Similar to cooked cranberries, the sweetness of this salad balances out the savory turkey and gravy. Plus, the fresh veggies, full of fiber, make for a more digestible meal, which we can all agree is important—especially at this time of year!
For a lighter and brighter holiday dinner, toss Thanksgiving salad into the mix. You and your family will be grateful it’s on the table!
Is Thanksgiving Salad Healthy?
With a lovely harmony of fibrous and vitamin-rich veggies, plus a naturally sweetened vinaigrette, this salad is fairly healthy. However, if you need to accommodate certain dietary restrictions this season, there are a few adjustments to make. For vegan folk, either remove the blue cheese entirely or use vegan feta instead to keep the salty flavor. Additionally, you’ll need to use maple syrup instead of honey.
A Verdant Variation
Want more greens and less sweets? Instead of red apples, use slices of green Granny Smith apples. This makes the salad tangier and crunchier. Also, toss in finely chopped broccoli and/or cabbage for more crunch. Lastly (but definitely not least), add 1/4 cup of roasted pumpkin seeds to add some plant-based protein and solidify the “green” theme. Experiment to your liking, and enjoy!
INGREDIENTS
- 8 cups mixed spring greens
- 1 2/3 cups sliced apples (such as Pink Lady or Honeycrisp)
- 1/2 cup pomegranate seeds
- 2/3 cup crumbled blue cheese
- 2/3 cup coarsely chopped candied pecans
- 6 tablespoons olive oil
- 1 to 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 4 teaspoons minced shallot
- Salt to taste
- Pepper to taste
INSTRUCTIONS
Combine
Mix greens, apples, pomegranate seeds, cheese, and pecans in a bowl.
Dress
Whisk dressing ingredients and drizzle over salad.
Serve
Toss salad with dressing and serve immediately.
Devour!
FAQs & Tips
To make the salad ahead of time, prep each ingredient (apart from the apple) and store in its own separate container in the fridge. Keep the dressing separate so the salad doesn’t get soggy. Stored like this, it will last up to 3 days. Assemble the salad in a big bowl when you’re ready, slice the apple and toss in the dressing. Leftovers can be stored in an airtight container in the fridge for 3 days as well.
Alongside pecans, you could candy some walnuts—which is what my mom did for our Thanksgiving salad this year, and it was simply *chef’s kiss*! For a different kind of plant protein, try Air-Fryer Chickpeas or Baked Tofu. Both options are crispy and satisfying. If it’s a meaty protein you’re looking for, try Maple Bacon crumbled into bits.
Serving Suggestions
Dish out a big bowl of Thanksgiving salad with any of your holiday favorites like Crock-Pot Chicken, Turkey Breast, Smashed Potatoes, Roasted Sweet Potatoes and Carrots, Roasted Brussels Sprouts and Asparagus, or Green Beans with Almonds. On a personal note, my family and I always do a kind of potluck for the holidays, so each person brings a dish to pass. If this salad is your potluck dish, it’s sure to be a hit!
Recipe
Prep: 15 minutes
Total: 15 minutes
Ingredients
- 8 cups mixed spring greens
- 1 2/3 cups sliced apples such as Pink Lady or Honeycrisp
- 1/2 cup pomegranate seeds
- 2/3 cup crumbled blue cheese
- 2/3 cup coarsely-chopped candied pecans
- 6 tablespoons olive oil
- 1 to 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 4 teaspoons minced shallot
- Salt to taste
- Pepper to taste
Instructions
-
In a large bowl, combine mixed greens, sliced apples, pomegranate seeds, blue cheese, and candied pecans.
-
In a small bowl, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper until the dressing is well-emulsified. Adjust sweetness as needed with honey.
-
Drizzle the dressing over the salad mixture to taste. Gently toss to coat if preferred. Serve immediately.
Nutrition Info:
Calories: 305kcal (15%) Carbohydrates: 14g (5%) Protein: 5g (10%) Fat: 27g (42%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 4g Monounsaturated Fat: 16g Cholesterol: 11mg (4%) Sodium: 215mg (9%) Potassium: 258mg (7%) Fiber: 3g (13%) Sugar: 9g (10%) Vitamin A: 747IU (15%) Vitamin C: 16mg (19%) Calcium: 100mg (10%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
