The Perfect Thanksgiving Salad
Ingredients
Greens & Dressing
-
6
cups
tender baby greens, torn into bite-sized pieces
-
3
cups
chicories of choice, torn into bite-sized pieces
-
1 ½
teaspoons
olive oil
-
1
teaspoon
lemon juice
-
1
teaspoon
apple cider vinegar
-
to taste
flaky sea salt
-
to taste
freshly ground black pepper
For Serving
-
1
small-medium
Asian or Bosc pear, core removed, thinly sliced
-
¼
cup
toasted pepitas
-
optional
vegan goat cheese
Instructions
- Prepare homemade vegan goat cheese at least 30 minutes before serving, if using.
- Toast pepitas in a small skillet over low-medium heat until they begin to pop, about 3-5 minutes.
- In a large serving bowl, add the baby greens and chicories.
- Drizzle with olive oil, lemon juice, and vinegar, then sprinkle with salt and pepper.
- Toss the greens to coat evenly and adjust seasoning as needed.
- Add the sliced pear and toasted pepitas, then gently toss again.
- Garnish with vegan goat cheese and more black pepper just before serving.
Nutrition Facts (estimated)
Servings
4
Calories
76
Total fat
5.4g
Total carbohydrates
5.5g
Total protein
2.7g
Sodium
63mg
Cholesterol
0mg
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