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.