By the time you read this I will hopefully have just about finished a 13 hour car ride to Utah. Please feel sorry for me! Fortunately I have a good book on tape to listen to and hopefully we won’t have hit too much snow. But it will all be worth it because I get to see my three college kids! (o.k. so one is graduated from college but it’s just easier to say three college kids!)
I got off pretty easy this year in the Thanksgiving food preparation department. The only thing I was asked to bring was a salad although I did volunteer to make apple dumplings too!
Since a Thanksgiving plate can be a little lacking in color – turkey, gravy, potatoes, dressing, rolls – all pretty colorless food the salad needs to provide the color on the plate.
A nice green spinach does just that! Throw in some sugared pecans, crispy green apples, red grapes, Gorgonzola cheese and some dried cherries and you have a pretty and yummy combination. I buy my dried cherries at Trader Joes but you could always use craisins too. Not only does this salad provide some pretty color for the dinner plate but it adds some wonderful texture and flavor!
This recipe is a combination of two different salad recipes from a church cookbook I have. The salad recipe is from my friend Jeanne with just a few tweeks. I used Gorgonzola cheese instead of Goat cheese and pecans instead of walnuts.
The dressing is from another recipe. I thought the addition of maple syrup to the dressing was perfect for Thanksgiving and the fall. The dressing is very light and instead of sugar you use maple syrup (be sure and use the real stuff). I love anything with maple syrup!
So if you need a last minute salad addition to your Thanksgiving menu give this one a try and if you don’t, this salad is perfect anytime even if it’s not winter! Enjoy and Happy Thanksgiving!
- 1 bunch baby spinach
- ½ C dried cherries or craisins
- 3 green onions, sliced
- 1 green apple, cored and thinly sliced
- ½ C seedless red grapes, cut in half
- ¼ C sugared pecans
- ½ C crumbled Gorgonzola cheese
- ½ C olive oil
- ¼ C cider vinegar
- 2 Tbsp shallots minced
- 2 Tbsp fresh lemon juice
- 2 Tbsp maple syrup
- ¼ tsp salt
- ¼ tsp pepper
- Combine spinach, cherries, green onions, apple slices, grapes and pecans
- Add dressing and toss
- Garnish with Gorgonzola cheese
- Combine all ingredients in a jar and shake until evenly combined