Thanksgiving Green Salad (Easy, Vegan)

I’m on a quest to make my salads absolutely delicious. It’s so easy to eat tons of vegetables if you can make a salad that is almost addicting.

As my brother has said, “What makes a salad good is a high quantity of non-salad ingredients in it.” Non-salad ingredients referring to things like bacon, nuts, cheese, fruit, etc. as opposed to lettuce, tomatoes, cucumbers, etc.  I mean, he’s right.  I won’t deny it. Whatever helps you eat those greens, right? However, those non-salad ingredients can be very high-cal low-nutrients, which kind of defeats the purpose of eating a salad in my book. So there has got to be a happy medium, right? That’s what I’m after.

I’ve made this three times in the past couple of weeks–once for a large church lunch and twice for dinners with friends at my house–and every time it is a hit. Soft, juicy pear slices OR crisp, skinny apple slices with glazed pecans or walnuts, chewy craisins, and a sweet maple balsamic dressing over fresh spring mix……it’s delicious! It’s also very quick to put together. The red, green, and white colors make it perfect for Thanksgiving and Christmastime.

Enjoy this staple fall salad!

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Thanksgiving Green Salad (Pear Pecan Green Salad with Maple Balsamic Dressing)

A green salad that is both delicious and beautiful--perfect for a fall lunch or a holiday meal. 

Course Salad

Prep Time 10 minutes minutes

Servings 6 people (or more)

Author Faith Ralphs

Ingredients

• 8 cups spring mix
• 2 ripe pears, thinly sliced (I've used red or Bartlett), or apples
• 1/3 cup pecans or walnuts (halves or chopped)
• 1/2 TBSP maple syrup or honey
• 1/3 cup dried cranberries
• seeds from 1 pomegranate

Maple Balsamic Dressing

• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 1 tsp brown spicy mustard or Dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

• Put nuts into a small skillet on the stove on medium heat. Toast for a minute or two, until fragrant but not burned. With the skillet hot, drizzle some maple syrup on top (about a half tablespoon but I don't measure), and stir while it sizzles. Remove from heat and let cool completely. You've made glazed nuts that are delicious on their own and in salads!
• In a glass measuring up, combine dressing ingredients and whisk together.
• Toss greens with dressing, then top with pears, glazed nuts, and cranberries. Pomegranate seeds are also beautiful and festive!
• This salad is very adaptable. If you don't have ripe pears, use apples. Use any nuts and seeds. Use other dried fruit or leave cranberries out if you prefer. Add sliced red onion, vegan feta, plant-based "bacon," roasted butternut squash or sweet potatoes. Many possibilities, hoever, I always make this the very simple way in 5 minutes (that's what makes it wonderful to me!).

Notes

Make sure to buy pears a few days in advance so they can ripen, as most grocery stores sell them green.