Festive Thanksgiving Salad with Cinnamon-Cider Vinaigrette
Total Time:20 minutes
Ingredients
6 cups mixed spring greens
2 large Honeycrisp apples, thinly sliced
1/2 cup dried cranberries
1/2 cup pecan halves
1/3 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Place the pecan halves in a small dry skillet over medium heat. Shake the pan frequently for about 3 to 5 minutes until the nuts are fragrant and slightly golden. Remove them from the heat immediately to prevent burning and let them cool before adding them to the salad.
In a small glass jar or a bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, ground cinnamon, salt, and pepper. Whisk the mixture vigorously or secure the lid on the jar and shake well until the dressing is emulsified and the cinnamon is evenly distributed.
Wash the apples thoroughly and slice them into thin wedges or matchsticks. To keep them looking fresh and prevent browning, you can toss them in a tiny bit of lemon juice or wait until the very last moment to slice them before assembling the dish.
In a large serving bowl, place the mixed spring greens. Add the sliced apples, dried cranberries, and the toasted pecans on top of the greens, spreading them out evenly for a beautiful presentation.
Drizzle the cinnamon-cider vinaigrette over the salad right before you are ready to serve. Gently toss the ingredients to ensure every leaf is lightly coated, then sprinkle the crumbled feta cheese over the top as a final savory touch.
