Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Sky-High Crunchy Thanksgiving Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 9 grams
- Sugar
- 15 grams
- Protein
- 8 grams
This salad checks a lot of boxes for the Thanksgiving table. Seasonal? Check. Colorful? Check. Delicious? Double check! Every bite is filled with crunchy goodness from vegetables, seeds, nuts and fruit. The cabbage and Brussels sprouts make this a hearty salad, while the carrot, apple and cranberry add wonderful sweetness. It’s a bountiful, piled-high dish that’s bound to be a favorite holiday side.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 330
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 9 grams
- Sugar
- 15 grams
- Protein
- 8 grams
Ingredients
Dressing:
Salad:
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Directions
- For the dressing: Whisk together the vinegar, mustard, apple cider and honey in a medium bowl. Slowly pour in the olive oil while whisking to emulsify. Whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the shallots into the dressing and set aside until ready to use.
- For the salad: Use the grating attachment of your food processor or a box grater to shred the cabbage, Brussels sprouts and carrots. Combine them in a large bowl. Add the romaine, apple, green beans, cranberries, 1/4 cup of the pecans and 1/4 cup of the pepitas. Pour the dressing over and toss to coat. Pile the salad high on a platter and sprinkle with the remaining pecans and pepitas. Serve immediately.
