Thanksgiving Salad

- Carla K.

READER REVIEW

What a colorful, delicious Thanksgiving salad! So easy to make, and so impressive!

5 oz. arugula 2 oz. walnuts 2 oz. dried cranberries 16 oz. beets 2 tbsp. olive oil ½ shallot 1 anjou pear 2 oz. feta 2 tbsp. olive oil 1 tbsp. sesame oil 2 tbsp. apple cider vinegar 1 tsp. soy sauce 1 tsp. honey dijon mustard ½ tsp. honey

INGREDIENTS

FULL RECIPE

Thanksgiving Salad

YIELD

5 servings

TYPE

side dish

TIME

1hr. 5min.

LEVEL

beginner

Pre-heat oven to 400 F. Peel 16 oz. of beets (about 2 small-medium bunches).

1.

Slice bigger ones in quarters and smaller ones in half. If you have large beets, aim for a size of a large strawberry, halved.

2.

Toss sliced beets in a bowl with 2 tbsp. olive oil. Don’t season with salt or pepper.

3.

Lay beets onto a foil-lined baking sheet, and bake for 30 minutes. Once done, cool beets in a refrigerated container for 20-30 minutes.

4.

Once beets are cool, slice ½ small shallot thinly, and separate the rings.

5.

Slice sides off of 1 firm Anjou pear, then thinly slice from top to bottom.

6.

Mix vinaigrette. Add 2 tbsp. olive oil, 1 tbsp. sesame oil, 2 tbsp. apple cider vinegar, 1 tsp. soy sauce, 1 tsp. honey dijon mustard and ½ tsp. honey to a jar and mix.

7.

Add 5 oz. arugula to a bowl, then add 2 oz. crushed walnuts, 2 oz. dried cranberries, sliced shallots, sliced pears, roasted beets and a sprinkle of crumbled feta. Drizzle with vinaigrette and serve!

8.