Thanksgiving Salad Recipe

I mean, wow! Already? Tis the season!

When it comes to Thanksgiving, there are two types: the type who makes a turkey, and the type who brings a salad. I have a feeling that so many of us are twinning on this issue.

TOTAL TIME: 10 minutes   YIELD: 6 as a side 1x

Easy Thanksgiving Salad – arugula, wild rice, cashews, dried cranberries, red onions, and a lemon dressing that shakes up easily in a jar.

For the Lemon Dressing
juice of one orange
juice of one lemon
1/3 cup olive oil
salt and pepper to taste
agave or honey to taste (optional)

For the Salad
about 4–5 cups arugula, spinach, or a greens blend
about 2 cups cooked wild rice
about 2 cups chopped mangos
1/2 cup cashews
1/2 cup dried cranberries
1/2 cup sliced red onions
minced fresh parsley (optional)

Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed (without enough salt and pepper, it will be bland, so s&p generously).

Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks. Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).

If going sugar free is important to you, make sure to omit the dried cranberries or sub in a sugar-free dried fruit.

Also good on this salad: apples, grapes, pecans, walnuts, feta cheese, goat cheese, white cheddar cheese (especially with apples), quinoa, farro, etc.

The wild rice tastes best in this salad when you cook it in something other than just water. I like to cook mine in part water, part vegetable or chicken stock. Also – I recommend making the wild rice the day before and refrigerating it overnight so you’re not dealing with hot wild rice wilting your greens as you toss it together in the salad bowl.

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