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Thanksgiving Salad

This Thanksgiving salad mixes crisp greens, apples, pears, cranberries, and toasted pecans in a tangy vinaigrette.

Prep Time
10 mins
Total Time
10 mins
Servings: 6 servings
Calories: 236 kcal
Course: Side Dish , Salad , Appetizer
Cuisine: American

Ingredients

  • 4 cups (200g) Mixed greens
  • ⅓ cup (58g) pomegranate arils
  • ¼ cup (30g) dried cranberries
  • ¼ cup (30g) pumpkin seeds
  • 3 red apples sliced
  • 2 pears sliced
  • ¼ cup (25 g) pecan
Dressing
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon maple syrup
  • ¼ cup (60ml) olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Separate the pomegranate arils and peel (if desired) and slice the apples and pear.
  2. Layer the greens in a large serving bowl. Add the apples, pears, pomegranata arils dried cranberries, pumpkin seeds and pecans.
  3. In a small bowl or jar, stir together the dressing ingredients.
  4. Drizzle the dressing on the salad.
  5. Toss well before serving.

Notes

  • To prevent your salad from becoming soggy, toss it with dressing just before serving. Start with a small amount of dressing and add more as needed, or serve the dressing on the side so guests can add it to their liking.
  • Use seasonal fruits and vegetables like apples, pears, pomegranates, and butternut squash.
  • Aim for a variety of flavors and textures in your salad. Mix crisp greens with creamy cheese, crunchy nuts, and sweet fruits for a well-rounded dish.
  • Wash and chop your ingredients beforehand to save time on the day of the meal. Keep them stored separately and combine them just before serving.
  • Mix different types of greens, such as spinach, arugula, and kale, for a more exciting salad base.
  • Add texture to your salad with toasted nuts, seeds, or croutons.
  • Add flavor and color to your salad with fresh herbs like parsley, cilantro, or mint.
  • Serve your salad chilled or at room temperature, depending on the ingredients, for the best flavor and texture.
  • To prevent your salad from becoming soggy, toss it with dressing just before serving. Start with a small amount of dressing and add more as needed, or serve the dressing on the side so guests can add it to their liking.
  • Use seasonal fruits and vegetables like apples, pears, pomegranates, and butternut squash.
  • Aim for a variety of flavors and textures in your salad. Mix crisp greens with creamy cheese, crunchy nuts, and sweet fruits for a well-rounded dish.
  • Wash and chop your ingredients beforehand to save time on the day of the meal. Keep them stored separately and combine them just before serving.
  • Mix different types of greens, such as spinach, arugula, and kale, for a more exciting salad base.
  • Add texture to your salad with toasted nuts, seeds, or croutons.
  • Add flavor and color to your salad with fresh herbs like parsley, cilantro, or mint.
  • Serve your salad chilled or at room temperature, depending on the ingredients, for the best flavor and texture.
  • Store - Store the leftover salad in an airtight container for up to 5 days. To prevent sogginess, store the dressing separately.
  • There are 10 Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.002g Sodium 106mg (4%) Potassium 282mg (8%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 370IU (7%) Vitamin C 15mg (17%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.002g 0%
Sodium 106mg 4%
Potassium 282mg 6%
Fiber 5g 20%
Sugar 21g 42%
Vitamin A 370IU 7%
Vitamin C 15mg 17%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.