Thanksgiving Salads Bursting with Fall Flavors and Crunch

Explore Thanksgiving salads rich in vibrant colors and flavors, perfect for your holiday feast.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Appetizers

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Greens

4 cups Mixed greens
2 cups Arugula

For the Root Vegetables

2 medium Sweet potatoes peeled and cubed
2 medium Beets peeled and cubed

For the Nuts

1 cup Pecans toasted
1 cup Walnuts toasted

For the Fruits

1 cup Pomegranate seeds
2 medium Apples diced

For the Cheese

1 cup Feta cheese crumbled
1 cup Goat cheese crumbled

For the Dressing

1/2 cup Vinaigrette
1/2 cup Homemade citrus dressing

Equipment

oven
skillet
baking sheet
large serving bowl
Salad tongs

Method

Step-by-Step

Wash and dry the mixed greens and arugula. Peel and chop the sweet potatoes and beets. Preheat oven to 400°F (200°C) and roast the root vegetables for about 25 minutes.
Toast the pecans or walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until golden.
Combine the crispy greens with the roasted sweet potatoes, beets, toasted nuts, pomegranate seeds, and diced apples in a bowl.
Drizzle the vinaigrette or citrus dressing over the salad and gently toss to coat the ingredients evenly.
Transfer salad to a platter, garnish with extra pomegranate seeds and nuts, and serve immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 2500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

For the best flavor, use seasonal ingredients and dress the salad right before serving to maintain crispness.

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