The perfect way to brighten up a hearty Thanksgiving feast is with a ‘Gratitude Salad.’.
This flavorful salad offers a complimentary yet cleansing bite that can easily be added to the traditional turkey dinner accompaniments. The light vinaigrette and greens cuts through the salty, rich carb-fest and make each mouthful of mac and cheese and gravy-smothered potatoes even more enjoyable. This salad includes a variety of textures with slightly bitter greens, sweet-tart dressing, crunchy pickled apples, creamy blue cheese (totally optional, feta works, too!), and smoky almonds for a perfectly balanced autumnal salad.
Ingredients
For the pickled apples:
Ingredients
For the pickled apples:
3/4 c. apple cider vinegar
2 tbsp. honey
2 tbsp. whole grain mustard
1 shallot, minced.
1 tsp. minced thyme
1/2 tsp. kosher salt
1 large honey crisp or gala apple, sliced.
For the vinaigrette:
1/2 c. pickled apple brine
2/3 c. olive oil
1/4 tsp. ground black pepper
For the salad:
1 small head green leaf lettuce, cut into bite-sized pieces (about 7 cups)
1/2 small head radicchio, or red cabbage cut into bite-sized pieces (about 2 cups)
1/2 c. chopped smoked almonds.
1/2 c. crumbled blue 9or feta) cheese.
Directions
1. For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 15 minutes. Remove the apples, reserving the pickling liquid. Set aside.
2. For the vinaigrette: Combine the pickling liquid, olive oil, and black pepper in a mason jar. Shake vigorously until combined.
3. For the salad: Add the lettuce and radicchio to a large bowl and toss to combine. Add the pickled apples, almonds, and blue cheese. Drizzle with half the vinaigrette and toss to combine. Top with the fennel fronds.
4. Serve chilled with extra vinaigrette.

• Tags:
• Food & Nutrition