Thanksgiving Salad
Thanksgiving Salad with cranberries, roasted sweet potato, crisp apples, red onion, toasted walnuts and feta cheese.
Servings: 8
Ingredients
Roasted Sweet Potato Cubes
- 2 sweet potatoes
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 3/4 tsp salt
- ¼ tsp black pepper
Salad Ingredients
- 1 cup walnuts
- 16-18 cups leafy greens and romaine lettuce
- 6 oz feta cheese
- 1 cup dried cranberries
- ½ cup red onion, sliced thin
- 2 honey crisp apples, sliced thin
Maple Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- 2 tsp dijon mustard
- 2 tbsp maple syrup
- 3/4 tsp salt
- ½ tsp black pepper
Instructions
Roasted Sweet Potato Cubes
- Preheat oven to 425 degrees F.
- Peel sweet potatoes then cut into ½ inch thick cubes.
- Line a baking sheet with parchment paper, then arrange the sweet potato cubes on the sheet.
- Toss sweet potatoes with 2 tablespoons olive oil, 1 tablespoon maple syrup, 3/4 teaspoon salt, and ¼ teaspoon black pepper. Roast for 30-35 minutes, or until sweet potato cubes are crispy.
Maple Balsamic Vinaigrette
- In a bowl or using a jar with a lid, combine ¼ cup balsamic vinegar, 3/4 cup extra virgin olive oil, 2 teaspoons dijon mustard, 2 tablespoons maple syrup, 3/4 teaspoon salt and ½ teaspoon black pepper. Whisk to combine or shake in a jar with a lid.
Thanksgiving Salad
- Heat a large skillet over medium heat. Add in walnuts in a single layer and allow them to toast until they are golden brown and fragrant. This should take 4-6 minutes. Immediately remove them from the pan to cool.
- Wash, dry, and chop the lettuce into bite sized pieces.
- When the sweet potatoes are done roasting, allow them to cool completely, then assemble the salad.
- In a large bowl, add the chopped lettuce. Toss with ½ of the prepared salad dressing.
- On top of the lettuce arrange dried cranberries, cooled roasted sweet potato cubes, toasted walnuts, red onion slices, apple slices and feta cheese.
- Top with remaining dressing and serve immediately.