This will be the first Thanksgiving where I don’t have my traditional after Thanksgiving Toasted Turkey Sandwich.  Of course, after whipping up this fantastic cranberry vinaigrette that sandwich is a distant memory.  I’m loving the sweet and sour of this dressing and could pretty much drink it up with a straw.  This might be my favorite use of Thanksgiving leftovers yet!


Ingredients for Thanksgiving Salad:

  • 1 package (5 ounces) mixed greens salad
  • 1 apple, cored, cut into bite sized pieces
  • 1/2 cup pecans (I like to toast them first but that’s optional)
  • 4 - 5 ounces dried unsweetened cranberries
  • 2 - 3 ounces roasted pumpkin seeds

Ingredients for Cranberry Vinaigrette:

  • 4 tbsp Cranberry Relish
  • 1 1/2 tbsp balsamic vinegar
  • 6 tbsp olive oil
  • 3 tbsp freshly squeezed orange juice
  • 2 tsp yellow mustard
  • a squeeze or two of lime juice
  • salt and pepper to taste


  1. Place all ingredients for the vinaigrette in a small bowl (for a chunkier dressing) or blender (for a thinner dressing)  and whisk together until thoroughly combined. Set aside.
  2. In a large serving dish add the mixed greens and top with apple pieces, pecans, cranberries and pumpkin seeds.
  3. Drizzle the vinaigrette over the salad and toss to combine.

Nutritional Info:

Makes 6 - 8 servings.

Nutritional info not available.


Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.


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