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Categories:
dressing olive oil red wine vinegar balsamic vinegar Dijon mustard clove Small salt candied pecans maple syrup Salad spinach Thanksgiving Turkey goat cheese avocado
Viewed: 27 - Published at: 2 years agoIngredients
- FOR THE DRESSING:
- 1/3 cups Olive Oil
- 3 Tablespoons Red Wine Vinegar
- 1 Tablespoon Balsamic Vinegar
- 1/4 cups Prepared Cranberries
- 1 Tablespoon Dijon Mustard
- 1 clove Small, Garlic
- 1/2 teaspoons Sea Salt
- 1/4 teaspoons Pepper
- FOR THE CANDIED PECANS:
- 1/4 cups Raw Pecans
- 3 Tablespoons Pure Maple Syrup
- FOR THE SALAD:
- 4 cups Baby Spinach
- 6 ounces, weight Diced Thanksgiving Turkey
- 3 ounces, weight Crumbled Goat Cheese
- 1 whole Avocado, diced
- 1/4 cups Pomegranate Seeds
Method
- To make the vinaigrette dressing, in a blender, combine olive oil, red wine vinegar, balsamic vinegar, prepared cranberries, mustard, garlic, sea salt, and ground black pepper. Blend until very smooth, then set aside. If you'd like the consistency to be a tiny bit looser, you could add 1-2 tablespoons water, if desired.
- To make the candied pecans, heat a pan over medium heat and add the raw pecans and pure maple syrup. Stir pecans pretty consistently and you'll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5-8 minutes. Once syrup has crystallized, remove from heat, allow to cool, and then chop.
- To assemble the salad, begin with a bed of fresh baby spinach, then top with diced Thanksgiving turkey, crumbled goat cheese, diced avocado, the candied pecans, and some pomegranate seeds. Drizzle with the cranberry dijon vinaigrette and enjoy.
- Note: To make this recipe, I use leftover turkey meat and leftover cranberries from Thanksgiving, but you can always make your own (which I totally have, too) to enjoy this salad year round.
