Harvest Greens Salad

A refreshing and nutrient-packed side salad perfect for your Thanksgiving feast, featuring a mix of seasonal greens, sweet apples, and crunchy pecans, dressed in a tangy vinaigrette.

Prep time: 15 minutes
Cook time:
Serves: 6

Ingredients

5 cups mixed baby greens

1 large Honeycrisp apple, thinly sliced

1/4 cup dried cranberries

1/2 cup roasted pecans

1/4 cup crumbled goat cheese

1/4 cup red onion, thinly sliced

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1/4 cup extra-virgin olive oil

Salt and pepper to taste

Instructions

1. In a large salad bowl, combine mixed baby greens, apple slices, dried cranberries, roasted pecans, crumbled goat cheese, and red onion.

2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, and olive oil until well combined.

3. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.

4. Season with salt and pepper to taste and serve immediately.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate if possible.

Reheating

Bring to room temperature before serving. If dressing has been mixed, give it a gentle toss to redistribute the vinaigrette.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.