Fresh and and seasonal ingredients make for a great Thanksgiving dinner side dish. This salad gets tossed with a quick homemade vinaigrette and is a great way to keep fat and calories in check without skimping on flavor.


For the vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon white vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper

For the salad:

  • 2 cups butter lettuce, roughly chopped
  • 2 medium apples, cored and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled blue cheese
  • 1/3 cup raw pecans
  • 1 tablespoon pure maple syrup


  • To make the vinaigrette: Add all ingredients for the dressing to a jar, season with salt and pepper and shake well to combine.
  • Add the pecans to a nonstick skillet over medium heat. Drizzle the tablespoon of maple syrup over the pecans and toss well to combine. Toast pecans 5-7 minutes, shaking the pan often so they don't stick to the bottom. Remove from heat and let cool, then add the pecans to the salad.
  • To assemble the salads, add the lettuce to a large bowl. Top with sliced apples, cranberries, crumbled blue cheese and pecans.
  • Give the salad a good toss, and if eating immediately, pour the vinaigrette over top – if not, then store the salad and vinaigrette separate in the fridge and when ready, toss together and serve.