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Fruit Infused Thanksgiving Salad

By: Chef from
Updated June 14, 2018

This is a simple but flavorful salad that packs a refreshing bite. The fruit infused Thanksgiving salad will be a great addition to your holiday dinner. Follow this easy recipe and create a wonderful side dish or starter.


  • 10 ounces arugula and baby field greens
  • 10 ounces roasted corn (2 ears of corn)
  • 10 ounces golden raisins
  • 10 ounces sliced apples
  • 10 ounces dried cranberries
  • 5 ounces walnuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic
  • Dressing:


How to Roast Your Own Corn:

  1. Using a sharp knife, slice the corn kernels off the raw cobs.
  2. In a sauté pan, heat up 1 tablespoon of butter, 1 tablespoon of olive oil, and minced garlic- stir constantly for 20 seconds.
  3. Add the corn and stir occasionally until tender, turning golden brown- about 5 minutes.
  4. Remove excess oil, and set aside to cool.

Preparing the Salad:

  1. Place prewashed arugula and baby field greens in large serving bowl.
  2. Toss in roasted corn, golden raisins, sliced apples, dried cranberries- toss all together.
  3. Toss walnuts on top of salad.
  4. Sprinkle in desired about of crumbled goat cheese.

Preparing the Dressing:

  1. Cut lemon in hlaf lengthwise.
  2. Deseed the lemon.
  3. Sqeeze lemon juice into small mixing bowl.
  4. Mix in oliveoil and whisk.

Toss the Salad:

  1. When ready to serve toss the dressing into the salad, sprinkle with freshly ground black pepper if desired.


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