Thanksgiving Salad with Cinnamon-Cider Vinaigrette
Total Time:20 minutes
Ingredients
6 cups mixed baby greens or spring mix
2 large Honeycrisp or Fuji apples, thinly sliced
1/2 cup pomegranate seeds
1/2 cup toasted pecan halves
1/4 cup crumbled feta or goat cheese
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: Toast the Pecans. Place the pecan halves in a small dry skillet over medium heat. Toast them for about 3 to 5 minutes, stirring frequently, until they are fragrant and slightly golden brown. Remove them from the heat immediately and let them cool so they stay crunchy when added to the greens.
Step 2: Prepare the Cinnamon-Cider Vinaigrette. In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, ground cinnamon, salt, and black pepper. Whisk vigorously or shake the jar until the ingredients are fully emulsified and the cinnamon is evenly distributed throughout the oil.
Step 3: Prep the Fruit and Greens. Wash and thoroughly dry the mixed greens to ensure the dressing sticks well. Core and thinly slice the apples, leaving the skin on for extra color. If you are not serving the salad immediately, you can toss the apple slices in a tiny bit of lemon juice to prevent them from browning.
Step 4: Assemble the Salad. In a large serving bowl, layer the mixed greens, sliced apples, and toasted pecans. Sprinkle the pomegranate seeds and crumbled cheese over the top. The layers ensure that every bite has a mix of textures and flavors.
Step 5: Dress and Toss. Just before serving, drizzle the cinnamon-cider vinaigrette over the salad. Use large salad tongs to gently toss everything together until the leaves are lightly coated. Serve immediately while the apples are crisp and the greens are fresh.
