Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thanksgiving arugula salad with sweet potatoes and apples on an oval platter.

The Best Thanksgiving Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Description

A festive arugula apple salad with roasted sweet potatoes, cranberries, and almonds.


Ingredients

Scale

For the Salad

  • 1 medium sweet potato, cut into 3/4-inch cubes
  • 1 tablespoon extra virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 1/4 cup sliced almonds* (see note below)
  • 1/2 medium red onion, thinly sliced
  • One 5-ounce clamshell arugula*
  • 1 tart green apple (like Granny Smith), cored and thinly sliced
  • 1/4 cup dried cranberries

For the Dressing

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon or brown mustard
  • 1 tablespoon mayo
  • 2 teaspoons pure maple syrup or honey
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425ºF.
  2. Place the sweet potatoes on a rimmed baking sheet, drizzle with a tablespoon of oil, and sprinkle with pinches of salt and pepper. Toss to coat, then arrange in a single layer. Roast until golden brown, about 25 minutes, tossing once about halfway through. (Cool to room temperature before adding to the salad.)
  3. Meanwhile, place 1/4 cup almonds in a small dry skillet over medium-low heat. Toast until golden and fragrant, tossing frequently, 4 to 5 minutes. Transfer to a plate to cool.
  4. Place the sliced onion in a small bowl of cold water and soak while you prep the remaining ingredients (at least 10 minutes).
  5. To make the dressing, combine all the dressing ingredients in a small jar, close tightly with a lid, and shake vigorously to combine. Alternatively, whisk everything together in a bowl.
  6. When ready to serve the salad, in a large bowl, combine the arugula, the sliced apple, drained onions, cooled sweet potatoes, toasted almonds, and 1/4 cup cranberries. Drizzle with the dressing and toss to coat. Transfer to a serving platter and serve immediately.

Notes

  • You can sub the almonds with pine nuts or chopped walnuts.
  • You can sub the arugula with baby spinach.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 160
  • Fat: 10.3 g
  • Carbohydrates: 17.6 g
  • Fiber: 2.6 g
  • Protein: 2 g