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Thanksgiving Salad with Maple Vinaigrette Recipe

In this post I am sharing a recipe I found on the internet a few years back. It has been updated a few times in my kitchen using what we have on hand. The main ingredients never really change in the dressing and using seasonal fruit is the key. You will enjoy this Thanksgiving Salad with Maple Vinaigrette Recipe.

 Salad and Vinaigrette Ingredients

I’ve included a list of ingredients you will need for this Thanksgiving Salad with Maple Vinaigrette Recipe.  Be sure to check out the printable recipe card below for the exact recipe.  I can find all these ingredients at Aldi.I love shopping there this time of year because I’ve found some really cute seasonal plants like Christmas Cactus for cheap.

  • baby spinach
  • dried cranberries
  • pecans
  • Gorgonzola cheese
  • Granny Smith Apples
  • Fuji Apples
  • Bacon


  • extra virgin olive oil
  • apple cider vinegar
  • maple syrup (real)
  • dijon mustard
  • salt & pepper to taste

When preparing this Thanksgiving Salad with Maple Vinaigrette Recipe  I’ve always made it first thing in the morning omitting the bacon until just before serving.  The dressing and green refrigerate well for up to 6 hours.  I wouldn’t leave it overnight because it will get soggy.

Inspired by Martha Stewart!

Thanksgiving Salad with Maple Vinaigrette Recipe 

Thanksgiving Salad includes a Maple Vinaigrette

This is quickly becoming a favorite in my house after serving this for Thanksgiving a few years back. I’ve changed the cheese a few times because we like the flavor of Gorgonzola with the apples and bacon. Below I’ve put together a printable recipe card you are welcome to print and use.

If you have problems printing this recipe please reach out to me and let me know.  I hope to share a video on how to make your own scrapbook with these recipes that make a great addition to your kitchen recipe book collection in the new year.

Thanksgiving Salad with Maple Vinaigrette Recipe

Course: Salad


Prep time


Resting Time

20 mins


  • Salad
  • 2 cups fresh baby spinach

  • 1/2 cup dried cranberries

  • 1/4 cup halved pecans 

  • 2 tablespoons feta cheese

  • 1/2 fuji apple sliced

  • 2 slices bacon cooked and chopped

  • Maple Vinaigrette Dressing
  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar 

  • 1 tablespoon maple syrup

  • 1 1/2 teaspoon Dijon mustard

  • Salt and pepper to taste


  • Add the spinach to a medium size bowl or plate.

  • Top with dried cranberries, halved pecans, feta cheese , sliced apples and cooked bacon.

  • In a salad dressing mixing container or large mason jar combine Maple vinaigrette ingredients.  Shake to mix with top or lid on. Store in refrigerator for about 20 minutes to chill.  Pour over salad when ready to serve. 

  • Recipe inspired by Martha Stewart

Let’s Connect

I am pretty excited to share this recipe with you and even more to hear what you have to say about it. Let me know by sharing on social media @brenhaas or commenting on this post. I would love to hear if you used this recipe in your Thanksgiving celebrations.
Happy Thanksgiving Everyone,
Bren Haas

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