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Thanksgiving Salad with Apples and Pomegranates

Thanksgiving salad with apples and pomegranates tossed with a maple vinaigrette for crisp greens and a bright ruby finish. Quick assembly layers crunchy apple slices, toasted pecans, and feta over mixed greens—ready in about 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

mixed greens
  • 6 cup mixed greens
apples
  • 2 apples Sliced
pomegranate seeds
  • 0.5 cup pomegranate seeds
toasted pecans
  • 0.5 cup toasted pecans
crumbled feta
  • 0.5 cup crumbled feta
olive oil
  • 3 tbsp olive oil
apple cider vinegar
  • 2 tbsp apple cider vinegar
maple syrup
  • 1 tbsp maple syrup

Method
 

Make the maple vinaigrette
  1. Whisk olive oil, apple cider vinegar, and maple syrup until smooth and glossy. No heat is needed.
Assemble the salad
  1. Arrange mixed greens in a large bowl. Spread them in an even layer so each bite gets greens.
  2. Top with apple slices, pomegranate seeds, toasted pecans, and crumbled feta. Add pomegranate seeds last so they stay bright.
  3. Drizzle the dressing over the top. Keep the pour light and even across the surface.
  4. Toss gently until the greens are lightly coated. Stop once everything looks glossy, not overdressed.

Notes

Pro tip: add pomegranate seeds right before serving to keep their ruby color and juicy crunch. Store assembled salad covered in the refrigerator up to 1 day, but keep dressing separate if possible for best texture. Freezing is not recommended due to the greens and apple texture. Dietary swap: use dairy-free feta to make it vegetarian without changing the vinaigrette.