Make Ahead Thanksgiving Salad
The make ahead salad you’ll actually want on your plate. Fresh, crunchy, sweet...the perfect side to all your favorite Thanksgiving dishes!
Servings: 8
Calories: 395kcal
Ingredients
Salad
- 4 cups shredded Brussels sprouts
- 6 cups baby arugula
- 2 cups shredded Manchego cheese
- 1 cup candied walnuts
- 1 cup dried cranberries
Maple Cider Vinaigrette
- 1/2 cup olive oil
- 1/4 cup apple cider or Persimmon vinegar
- 1 - 2 tablespoons maple syrup
- 2 tablespoons fresh thyme leaves
- 2 teaspoons grated orange zest
- salt and black pepper
- chili flakes
Instructions
- 1. In a large salad bowl, combine the Brussels sprouts and arugula.2. To make the vinaigrette. Combine all ingredients in a bowl or jar and whisk to combine. Taste and adjust as needed. 3. Pour the vinaigrette over the salad greens, tossing to combine. Top the salad with Manchego, walnuts, and cranberries. Eat and enjoy!
Notes
Candied Walnuts
Preheat the oven to 350° F. Line a baking sheet with parchment paper. Toss 2 cups walnuts with 2 tablespoons maple syrup, 1 tablespoon brown sugar, 1 tablespoon chopped fresh rosemary, and 1/2 teaspoon cayenne pepper. Bake for 1o minutes, until the walnuts are toasted. Remove from the oven and spread the walnuts in one layer. Sprinkle with flaky salt.
Nutrition
Calories: 395kcal
