Thanksgiving Fall Harvest Salad Recipe
Introduction
This Thanksgiving Fall Harvest Salad is a vibrant, fresh way to enjoy seasonal flavors. Combining crisp apples, juicy pomegranate seeds, and tender turkey, it’s perfect for using up holiday leftovers or as a light meal on its own.
Ingredients
- 2 1/2 cups spring mix salad
- 1 honey crisp apple, sliced
- 4 tablespoons pomegranate seeds
- 1/2 lb sliced turkey meat (or leftover turkey)
- 4 ounces cashews
- 1 cup orange juice (such as Simply Orange)
- 2 tablespoons olive oil
Instructions
- Step 1: Slice the honey crisp apple and wash the spring mix salad thoroughly. Arrange the salad on a serving plate and top it evenly with pomegranate seeds, sliced turkey, cashews, and the apple slices.
- Step 2: In a small bowl, whisk together the orange juice and olive oil until well combined. Drizzle this dressing over the salad just before serving to keep the greens fresh and vibrant.
Tips & Variations
- For extra crunch, toast the cashews lightly before adding them to the salad.
- Substitute turkey with roasted chicken or ham if preferred.
- Add a sprinkle of feta or goat cheese for a creamy contrast.
- Use pomegranate molasses mixed with the dressing for a more intense flavor.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate and add it just before serving to prevent the greens from wilting. If leftovers include turkey, consume within 3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best to prepare the salad ingredients ahead but keep the dressing separate. Toss the dressing just before serving to maintain freshness and crispness.
Can I use a different type of apple?
Yes, other crisp apples like Fuji or Gala work well and provide a similar sweet-tart flavor and crunch.
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Thanksgiving Fall Harvest Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A vibrant and refreshing Thanksgiving Fall Harvest Salad combining crisp spring mix, sweet honey crisp apples, juicy pomegranate seeds, savory turkey, and crunchy cashews, all tossed in a zesty orange juice and olive oil dressing. Perfect as a light meal or side dish to celebrate the fall season.
Ingredients
Salad Ingredients
- 2 1/2 cups spring mix salad
- 1 honey crisp apple, sliced
- 4 tablespoons pomegranate seeds
- 1/2 lb sliced turkey meat (can be leftover turkey)
- 4 ounces cashews
Dressing Ingredients
- 1 cup orange juice (such as Simply Orange)
- 2 tablespoons olive oil
Instructions
- Prepare Ingredients: Wash the spring mix salad thoroughly and place it on a serving plate. Slice the honey crisp apple evenly.
- Assemble Salad: Top the bed of spring mix with the sliced apples, pomegranate seeds, sliced turkey meat, and cashews, distributing them evenly for balanced flavors.
- Make Dressing: In a small bowl, whisk together the orange juice and olive oil until well combined, creating a fresh and tangy dressing.
- Dress and Serve: Drizzle the dressing over the assembled salad just before serving to maintain the crispness of the ingredients. Toss gently if desired and serve immediately.
Notes
- Use leftover turkey meat to make this salad a great way to repurpose Thanksgiving leftovers.
- Substitute cashews with walnuts or pecans for a different crunch and flavor profile.
- For extra sweetness, add dried cranberries or raisins.
- The dressing can be adjusted with a touch of honey or Dijon mustard for added complexity.
- This salad is best served fresh to avoid sogginess from the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Thanksgiving salad, fall harvest salad, turkey salad, honey crisp apple salad, pomegranate salad, healthy salad, no-cook salad, autumn salad
