In this post, I’m excited to share a delightful recipe I discovered online a few years ago. I’ve made several updates in my kitchen, adapting it with whatever ingredients I have on hand. While the main components of the dressing remain consistent, using seasonal fruits is essential. You’ll love this Thanksgiving Salad paired with Maple Vinaigrette!
Salad and Vinaigrette Ingredients
Here’s a list of ingredients you’ll need for this Thanksgiving Salad with Maple Vinaigrette Recipe. Be sure to check out the printable recipe card below for the precise details. I typically find all these ingredients at Aldi. I enjoy shopping there during this season, as I’ve come across some charming seasonal plants, like Christmas Cactus, at great prices.
- baby spinach
- dried cranberries
- pecans
- Gorgonzola cheese
- Granny Smith Apples
- Fuji Apples
- Bacon
MAPLE DIJON VINAIGRETTE
- extra virgin olive oil
- apple cider vinegar
- maple syrup (real)
- Dijon mustard
- salt & pepper to taste
When making this Thanksgiving Salad with Maple Vinaigrette, I’ve always found it best to prepare it first thing in the morning, adding the bacon just before serving. The dressing and greens can be refrigerated for up to six hours; however, I wouldn’t recommend leaving them overnight, as they may become soggy.
This dish has quickly become a household favorite ever since I served it for Thanksgiving a few years ago. I’ve experimented with different cheeses, but we particularly enjoy the combination of Gorgonzola with apples and bacon. Below, you’ll find a printable recipe card that you’re welcome to print and use.
If you encounter any issues while printing this recipe, please don’t hesitate to reach out and inform me. In the new year, I plan to share a video tutorial on creating your own scrapbook featuring these recipes, which will be a wonderful addition to your kitchen recipe book collection.
Thanksgiving Salad with Maple Vinaigrette Recipe
Servings: 6-8
Prep Time: 5 minutes
Level: Easy
Rest Time: 1 hour
Ingredients
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
Directions
- 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.
Notes:
Great recipe to make ahead before dinner guest arrive.
On The Thanksgiving Table
There are so many things to be thankful for this year. A few of the thinks I grew are in the photo above.
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,
