Thanksgiving Salad: Fresh Fall Flavors to Brighten Your Feast

A delightful Thanksgiving salad featuring fresh fall flavors, perfect for balancing rich entrees and impressing your guests.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

8 cups Mixed Greens Washed and dried
2 cups Seasonal Vegetables (e.g., roasted squash, apples) Choose your favorite seasonal vegetables

For the Sweet Element

1 cup Dried Fruits (e.g., cranberries, raisins) For sweetness

For the Crunch

1 cup Nuts (e.g., walnuts, pecans) Use seeds for nut-free option

For the Creaminess

1 cup Cheese (e.g., feta, goat cheese) Or avocado for a vegan alternative

For the Dressing

1/2 cup Dressing (e.g., vinaigrettes, creamy dressings) Adjust acidity to your liking

Equipment

Salad spinner
Oven
large serving bowl
Salad Tongs

Method

Step-by-Step Instructions for Thanksgiving Salad

Wash and dry the mixed greens thoroughly. Tear into bite-sized pieces and place in a serving bowl.
Pick seasonal vegetables like roasted squash or apples. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper; roast for 20-25 minutes.
Scatter dried fruits over roasted vegetables, then sprinkle with chosen nuts to add texture and flavor.
Crumble cheese over the salad or add sliced avocado as a vegan option, for richness.
Drizzle homemade vinaigrette or creamy dressing over the salad just before serving, tossing gently to combine.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 450mgFiber: 7gSugar: 10gVitamin A: 1500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, dress the salad right before serving and store leftover components separately to maintain freshness.

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