15 Minute Thanksgiving Harvest Salad
Holidays in my family meant two cultures on one table, the Mexican dishes I grew up on right beside the American classics we adopted, and this harvest salad is my bright, fast contribution to that beautiful mashup. It comes together in fifteen minutes, which matters when the rest of the meal has taken all day. I love that it adds color and freshness to a heavy holiday spread, a small nod to balance in the middle of all the indulgence. Toss it together when you need a quick, festive side that lightens up the table.
This 15-Minute Thanksgiving Harvest Salad is a fresh, festive side made with mixed greens, crisp apples, cranberries, pecans, and feta, tossed in a quick homemade balsamic vinaigrette, perfect for your holiday table or a simple autumn meal.
Ingredients
Quick Homemade Balsamic Vinaigrette
- ¼ cup balsamic Vinegar
- ½ cup extra virgin olive oil
- 1-2 teaspoon dijon mustard
- 1 teaspoon honey or more to taste
- salt and pepper to taste
Salad
- mixed greens
- 1 apple
- 1 cup dried cranberries
- 1 cup pecans candied or toasted
- 1 cup feta cheese crumble
Instructions
- Candy the pecansIn a nonstick skillet over medium heat, melt 1 tablespoon of butter. Add 1 cup of pecans, 2 tablespoons brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Stir to coat and cook for 3–4 minutes, stirring frequently, until the sugar melts and the pecans are glossy. Remove from heat and spread on parchment to cool.
- Make the quick vinaigretteIn a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, honey, and garlic. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. This takes just 1–2 minutes.
- Assemble the saladIn a large salad bowl, layer the mixed greens. Add the sliced apple, dried cranberries, pecans, and crumbled feta on top.
- Toss & serveDrizzle the vinaigrette over the salad right before serving. Toss gently to coat and serve immediately.