Thanksgiving House Salad with Salted Maple Vinaigrette
This is the thanksgiving salad to make for your holiday meal! It's simple and easy, with the nuts and dressing being made ahead of time. It doesn't take away from the main show-stopping dishes and doesn't add stress to the day!
Ingredients
- 6 to 8 cups baby arugula greens
- kosher salt and pepper
- ½ cup shaved parmesan cheese
- ½ cup candied walnuts, chopped (recipe below)
- ⅓ cup dried cranberries
- ¼ cup roasted, salted pepitas
salted maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ⅛ teaspoon freshly ground nutmeg
- ½ teaspoon kosher salt
- pinch of red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Place the arugula in a large bowl and season it with salt and pepper. Add in half of the shaved parmesan and toss.
- Sprinkle on the walnuts, cranberries and pepitas. Drizzle with the dressing and serve!
salted maple vinaigrette
- Whisk together the vinegar, maple syrup, garlic, nutmeg, the salt, a pinch of fresh ground pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. Dress the salad! This stays great in the fridge in a sealed container.
candied walnuts
- All the walnuts, sugar and butter to a pan over medium heat. The sugar will melt and coat the walnuts - make sure to stir and toss everything together until it’s sticky and coated, about 3 to 4 minutes. Pour the mixture out on a sheet of parchment paper and let them cool and dry completely. Once cool, store in a sealed container or chop and use.
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