The Thanksgiving Harvest Salad is everything you want in a salad, lots of green goodness with just enough rewards to make it not quite a salad and a bit more of an indulgence: fall fruit, tangy cheese, and sweet and spicy nuts. Think of it as your cheese board dumped on some greens. Genius, right?
- 1/2 pound mixed greens, 8 cups
- 1/2 cup chopped mixed herbs, including parsley, cilantro, dill and mint
- 4 scallions, chopped
- 1 apple, chopped, or other fall fruit such as pears, figs, persimmons, or dates
- 1 avocado, peeled, pitted and chopped
- 1/4 pound white cheddar, cut into small cubes (I use Barber’s cheddar)
- 4 radishes, sliced
- 1/3 cup lemon olive oil
- 1/4 cup maple Balsamic vinegar
- Salt and pepper to taste
- 5-ounce package of sweet & spicy pecans
Combine greens, herbs, scallions, apple, avocado, cheddar and radishes in a large salad bowl. Toss to combine. Refrigerate, covered, until ready to serve.
Make the vinaigrette, by combining the lemon olive oil, maple Balsamic, salt and pepper in a bottle and shaking to emulsify.
At serving time, drizzle the vinaigrette over the salad and toss to coat. Top with the sweet & spicy pecans.
The herbs really define this as a special green mix, so don’t skimp here.
I always like to use a fruit for sweetness, the cheese for richness and a tang, and the nuts for crunch. All other ingredients rotate in and out depending on what I have around. The purple radishes were calling out to me and that avocado wasn’t getting any younger. Both were fresh new twists at Thanksgiving.
Trader Joe’s is a good source of several sweet & spicy nut mixes.
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Keywords: Thanksgiving Salad