Thanksgiving salad
This Thanksgiving Salad is one of my favorite ways to bring something fresh and colorful to the holiday table. It’s filled with crisp apples, sweet persimmons, creamy avocado, and crunchy candied walnuts, all tossed with a simple balsamic dressing.
Ingredients
For the Salad:
- 4-6 cups leafy greens or arugala mix
- 1 persimmon ripe (hurma), sliced
- 1 apple large, sliced
- 1 avocado sliced
- 1/4 cup dried cranberries or pomegranate seeds
- 2-3 tbsp red onion thinly sliced, around 1/4 of an onion
- 3 oz feta cheese or goat cheese
For the Candied Walnuts:
- 1 cup walnuts or pecans
- 1 tbl unsalted butter
- 1 tbl honey or sugar
- 1 tbl brown sugar
- pinch cinnamon
- pinch salt
For the Balsamic Dressing:
- 1/4 cup avocado oil or olive oil
- 1/2 tbl balsamic vinegar
- 1 tbl balsamic glaze
- 1 tsp honey
- 1/2 lemon juiced
- 1 clove garlic grated
- salt to taste
- black pepper to taste
Instructions
Make the Candied Walnuts
- Place a pan over medium heat. Add the walnuts and dry-toast for 2–3 minutes, stirring frequently, until fragrant and lightly toasted.
- Add the butter, honey, and brown sugar. Stir until melted into a glossy coating, then sprinkle in the cinnamon and salt.
- Cook for another 2–3 minutes, until the walnuts look caramelized. Transfer them to parchment paper to cool and crisp up.
Prepare the Produce
- Thinly slice the persimmon, apple, avocado, and red onion. Thin slices help create balanced bites and an attractive presentation.
- Arrange the leafy greens in a long serving dish. Layer the sliced fruit, red onion, cranberries or pomegranate seeds, and feta or goat cheese over the greens, spreading everything out to showcase the colors.
Make the Dressing
- Whisk together the olive oil or avocado oil, balsamic vinegar, balsamic glaze, lemon juice, grated garlic, salt, and black pepper. Add a splash of apple cider vinegar for extra brightness, if desired. Taste and adjust to your liking.
Assemble and Serve
- Break the cooled candied walnuts into pieces and scatter them over the salad. Leave the salad layered for presentation.
- Just before serving, drizzle the dressing over the salad and gently toss until everything is coated, taking care not to crush the fruit.
Notes
- Choose ripe but firm persimmons. Look for Fuyu persimmons that are slightly soft but still hold their shape when sliced. They add natural sweetness without becoming mushy.
- Use crisp apples. Honeycrisp, Fuji, or Pink Lady apples work beautifully in this salad. Their crunchy texture holds up well against the creamy avocado and soft cheese.
- Keep the greens dry. After washing your greens, dry them thoroughly with a salad spinner or clean kitchen towel. Excess moisture can make the dressing watery and the salad soggy.
- Slice everything thinly. Thin, even slices of apple, persimmon, avocado, and red onion make the salad easier to eat and give every bite a balanced flavor.
- Prevent apples from browning. If you're slicing apples ahead of time, toss them with a little fresh lemon juice to help maintain their color.
- Watch the candied walnuts closely. Toast the walnuts over medium heat and stir frequently once you add the butter, honey, and brown sugar. The sugar can burn quickly if the pan gets too hot.
- Let the walnuts cool completely. Spread the candied walnuts on parchment paper and let them cool before adding them to the salad. This helps them become crunchy and prevents them from wilting the greens.
- Taste the dressing before serving. If the balsamic dressing tastes too sweet, add a splash of apple cider vinegar or extra lemon juice. Adjust the salt and pepper to your liking.
- Use a large serving platter. I love arranging this Thanksgiving Salad on a long serving dish so the colorful fruit, feta, and candied walnuts are beautifully displayed.
- Add avocado at the last minute. Slice the avocado just before assembling the salad to keep it fresh and prevent browning.