Thanksgiving Green Salad/Weeknight Salad
This basic salad recipe is the same one I use for a quick addition to whatever we might be having for dinner but can also be dressed up for any special occasion. I love a big beautiful green salad for Thanksgiving. This year I did spring mix, pomegranate arils, avocado and apple – I like a good strong flavor like honey crisp, gala, fuji. Topped with maple glazed walnuts and my whole foods poppy seed dressing and this was beautiful and took up half my plate.
I think the mixture of fruit and greens is magical–not only can you use berries and skip a lot of chopping, but you have a delicious combination of some of the healthiest foods on the planet.
This is also easily converted to a quick weeknight salad – one of my fastest versions, no chopping required is blueberries and slivered almonds added to the mixed greens. Packed with nutrition, comes together almost instantly (no chopping required!) and helps to calm the predictable battles of who got more berries.
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servings
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- 1/2 lb Spring Mix I always get the Organic Earthbound Farm box from Costco or Sprouts
- 1 cup bite size fruit pomegranate arils, raspberries, gala or other sweet-tart apple, pears
- 1-2 avocados diced
- 1 recipe whole foods poppy-seed dressing
- 3/4 cup walnuts chopped roughly pea-size
- 2 TBSP pure maple syrup
- 1/8 tsp salt
Ingredients
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- Add chopped walnuts to a dry skillet over medium heat. Shake occasionally until walnuts are lightly toasted. Add maple syrup and stir to coat evenly. Sprinkle evenly with salt. Taste and adjust if necessary. Spoon nuts to plate or parchment paper and allow to cool.
- In a large bowl, top spring mix with fruit avocado and nuts and serve dressing on the side. Serve immediately.