Description
A festive and flavorful salad perfect for your Thanksgiving table, inspired by restaurant favorites.
Ingredients
Scale
- 1 pound mixed greens
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans
- 1/4 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
- For the dressing: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions
- In a large bowl, combine the mixed greens, cooked quinoa, dried cranberries, toasted pecans, crumbled goat cheese, and sliced red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Serve immediately.
Notes
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- You can substitute feta cheese for goat cheese if preferred.
- For a vegan option, omit the goat cheese.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Thanksgiving salad, restaurant-style salad, holiday salad, festive salad, quinoa salad, cranberry pecan salad