Marry Thompson This Thanksgiving Salad is a crisp and festive recipe, which is made with tangy pickled apples and crumbled blue cheese. It’s an ideal side dish for the holidays, ready in about 30 minutes.
Jump to RecipeThanksgiving Salad Ingredients
For the pickled apples:
- 3/4 cup apple cider vinegar
- 2 Tbsp. honey
- 2 Tbsp. whole grain mustard
- 1 shallot, minced
- 1 tsp. minced thyme
- 1/2 tsp. kosher salt
- 1 large honeycrisp or gala apple, sliced
For the vinaigrette:
- 1/2 cup pickled apple brine
- 2/3 cup olive oil
- 1/4 tsp. ground black pepper
For the salad:
- 1 small head curly green lettuce, cut into bite-sized pieces (about 7 cups)
- 1/2 small head radicchio, cut into bite-sized pieces (about 2 cups)
- 1/2 fennel bulb, thinly shaved
- 1/2 cup chopped smoked almonds
- 1/2 cup crumbled blue cheese
- 2 Tbsp. chopped fennel fronds
How To Make Thanksgiving Salad
- Pickle the apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave for about 45 seconds until very hot. Stir in the apple slices and let them stand for 15 minutes to pickle.
- Make the vinaigrette: Remove the apples from the pickling liquid, reserving the liquid. In a mason jar, combine ½ cup of the reserved pickling liquid, the olive oil, and the black pepper. Shake vigorously until the vinaigrette is well combined.
- Assemble the salad: In a large bowl, toss together the lettuce, radicchio, and shaved fennel. Add the pickled apples, smoked almonds, and crumbled blue cheese.
- Dress and serve: Drizzle with about half of the vinaigrette and toss to combine. Top with the chopped fennel fronds and serve immediately with the extra vinaigrette on the side.
Recipe Tips
- How to make this salad ahead of time? This is a great make-ahead salad for a busy holiday. You can pickle the apples and make the vinaigrette up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Assemble the salad with the lettuces and other ingredients just before serving.
- Can I use a different cheese? Yes. If you’re not a fan of blue cheese, this salad would be equally delicious with crumbled feta, goat cheese, or even shavings of a sharp white cheddar.
- What other nuts can I use? Toasted pecans or walnuts would be a fantastic substitute for the smoked almonds and would complement the fall flavors perfectly.
- How to get extra thin fennel slices? For the best texture, use a mandoline to get paper-thin, uniform slices of the fennel bulb.
What To Serve With Thanksgiving Salad
This vibrant salad is the perfect fresh and crunchy counterpoint to a rich holiday meal. It’s a classic side dish for:
- Roast Turkey with Gravy
- Creamy Mashed Potatoes
- Sausage and Herb Stuffing
- Green Bean Casserole
- Glazed Holiday Ham
How To Store Thanksgiving Salad
- Refrigerate: This salad is best enjoyed fresh after it’s been tossed. If you have leftovers, it’s always best to store the dressing and the salad components separately in airtight containers in the refrigerator for up to 2 days.
Thanksgiving Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 380 kcal
- Fat: 32g
- Carbohydrates: 18g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, you can use any combination of your favorite salad greens. A mix of romaine, spinach, and arugula would also be delicious. The radicchio adds a nice, slightly bitter note that balances the other flavors.
You can simply whisk the vinaigrette ingredients together in a small bowl until they are well combined and emulsified.
No, it has a wonderful balance of flavors. The sweetness from the honey and apples is balanced by the tangy vinegar in the dressing, the savory notes of the almonds, and the sharp flavor of the blue cheese.
Try More Recipes:
Thanksgiving Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: No-Cook8
servings1
minute15
minutes380
kcalA crisp, festive, and flavorful salad with quick-pickled apples, smoked almonds, and blue cheese, all tossed in a tangy apple cider vinaigrette.
Ingredients
Pickled Apples: ¾ cup apple cider vinegar, 2 tbsp honey, 2 tbsp whole grain mustard, 1 shallot, 1 tsp thyme, ½ tsp salt, 1 large apple
Vinaigrette: ½ cup reserved pickling liquid, ⅔ cup olive oil, ¼ tsp black pepper
Salad: 7 cups curly green lettuce, 2 cups radicchio, ½ fennel bulb, ½ cup smoked almonds, ½ cup blue cheese, 2 tbsp fennel fronds
Directions
- Pickle Apples: Heat vinegar, honey, mustard, shallot, thyme, and salt in the microwave for 45 seconds. Pour over sliced apples and let stand for 15 minutes.
- Make Vinaigrette: Remove the apples from the liquid. Combine ½ cup of the pickling liquid with olive oil and pepper in a jar and shake well.
- Assemble Salad: In a large bowl, toss the lettuce, radicchio, and fennel.
- Add the pickled apples, almonds, and blue cheese.
- Drizzle with half the vinaigrette, toss, and top with fennel fronds. Serve with extra vinaigrette.
Notes
- This is the perfect make-ahead salad for a busy holiday; the apples and vinaigrette can be prepared in advance.
- The reserved pickling liquid is the secret to a flavorful and perfectly balanced vinaigrette.
- Don’t dress the salad until you are ready to serve it to keep the lettuce crisp.
- For a beautiful presentation, arrange the salad on a large platter instead of in a bowl.