Big Thanksgiving Salad
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Photography by Rachel Johnson • Serves 6
Super easy
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PrintIngredients
For 1 Batch(es)
For the salad
- 1/2 pound(s) Brussels sprouts, trimmed
- 1 fennel bulb(s), core removed
- 1/2 small red onion(s)
- 1 tablespoon(s) extra-virgin olive oil
- 2 cups curly kale, torn into bite-sized pieces
- 1 small head(s) red oak leaf lettuce, torn into bite-sized pieces
- 1 green apple(s), chopped into cubes or shaved into slices
- 1/2 cup(s) unsweetened dried cherries
- 1/2 cup(s) crunchy seeded topping
For the dressing
- 1/4 cup(s) rice vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon(s) honey
- 2 teaspoons Dijon mustard
- 1 clove(s) garlic, grated
- 1/2 cup(s) extra-virgin olive oil
- Kosher salt, to taste
Big Thanksgiving Salad Directions
- Using a mandoline or food processor fitted with slicing attachment, shave Brussels sprouts, fennel and red onion.
- In a large bowl, massage olive oil into kale until the leaves have darkened in color. Add lettuce, shaved vegetables and apple.
- To make the dressing, whisk rice vinegar, lemon juice, honey, mustard and garlic together in a bowl until smooth. While whisking, slowly drizzle olive oil into the vinegar mixture until dressing is completely emulsified. Season with salt.
- Toss the salad with ¼ cup of salad dressing and top with dried cherries and crunchy seeded topping (break up any large pieces). Serve with extra dressing on the side.
Recipe notes
To prepare this dish ahead of time, make the dressing up to 1 week in advance. The day before Thanksgiving, keep all of the shaved vegetables packed in water in deli containers so that they don’t turn brown. Drain just before serving and toss with fresh greens. If you pass the extra dressing with the salad instead of tossing the entire dish, the undressed salad can be saved for the inevitable leftovers. The greens will wilt over time as they sit, so allowing guests to dress their own will ensure that they stay fresh the next day.
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