Fruit Infused Thanksgiving Salad
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.
Why You'll Love This Recipe
Oh, we absolutely love the fruit-infused Thanksgiving salad recipe! Here are our top 5 reasons why you should make it for your holiday dinner:
1. Bursting with Flavor: The combination of fresh fruits like apples, pears, and cranberries adds a sweet and tangy flavor profile to this salad. The citrus vinaigrette dressing ties all the flavors together for a refreshing and delicious bite.
2. Colorful and Festive: The vibrant colors of the fruits make this salad a visually appealing addition to your Thanksgiving table. The red cranberries, green apples, and golden pears create a beautiful contrast that will impress your guests.
3. Light and Refreshing: With all the heavy and rich dishes typically served at Thanksgiving dinner, this fruit-infused salad provides a light and refreshing option. It's a great palate cleanser between bites of turkey and stuffing.
4. Easy to Prepare: This recipe is incredibly simple and quick to put together. All you need to do is chop up the fruits, mix the dressing, and toss everything together. It's a stress-free side dish that won't keep you tied up in the kitchen.
5. Versatile and Customizable: Feel free to get creative with the ingredients in this salad. Add your favorite nuts, cheese, or even a pop of mint for extra flavor. You can make it your own and tailor it to your personal taste preferences.
We hope you give this fruit-infused Thanksgiving salad a try and enjoy its delicious and festive qualities. Happy cooking!
Ingredients
- 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:
- 1 lemon
- 10 ounces olive oil (2 ounces recommended per serving)
Instructions
How to Roast Your Own Corn:
- Using a sharp knife, slice the corn kernels off the raw cobs.
- In a sauté pan, heat up 1 tablespoon of butter, 1 tablespoon of olive oil, and minced garlic- stir constantly for 20 seconds.
- Add the corn and stir occasionally until tender, turning golden brown- about 5 minutes.
- Remove excess oil, and set aside to cool.
Preparing the Salad:
- Place prewashed arugula and baby field greens in large serving bowl.
- Toss in roasted corn, golden raisins, sliced apples, dried cranberries- toss all together.
- Toss walnuts on top of salad.
- Sprinkle in desired about of crumbled goat cheese.
Preparing the Dressing:
- Cut lemon in hlaf lengthwise.
- Deseed the lemon.
- Sqeeze lemon juice into small mixing bowl.
- Mix in oliveoil and whisk.
Toss the Salad:
- When ready to serve toss the dressing into the salad, sprinkle with freshly ground black pepper if desired.
