Thanksgiving Spinach Salad

Ingredients and Weight:

• Baby spinach, 1 pound
• Dried cranberries, 1/2 cup
• Candied pecans, 1/2 cup
• Goat cheese, 4 ounces
• Red onion, 1/4 cup, thinly sliced
• Apple, 1, diced
• Celery, 1 stalk, diced
• Pumpkin seeds, 1/4 cup
• Maple vinaigrette (see recipe below), 1/2 cup

Maple Vinaigrette Ingredients:

• Olive oil, 1/4 cup
• Maple syrup, 2 tablespoons
• Apple cider vinegar, 2 tablespoons
• Dijon mustard, 1 teaspoon
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the spinach, cranberries, pecans, goat cheese, red onion, apple, celery, and pumpkin seeds.
2. To make the maple vinaigrette, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Drizzle the maple vinaigrette over the salad and toss to coat.
4. Serve immediately.

Nutritional Information:

Serving size: 1 cup

• Calories: 250
• Fat: 15 grams
• Carbohydrates: 25 grams
• Protein: 10 grams

Dish Characteristics:

• Flavorful and festive with sweet, savory, and tangy notes
• Colorful and visually appealing
• Perfect for a Thanksgiving side dish or light meal

User Comments:

• "This salad is a delicious and refreshing twist on the traditional Thanksgiving salad."
• "I love the combination of the spinach, cranberries, and pecans."
• "The goat cheese adds a nice tanginess to the salad."
• "The maple vinaigrette is the perfect dressing for this salad."
• "This salad is easy to make and always a hit with guests."

Special Precautions and Tips:

• To make the salad ahead of time, prepare the salad base and dressing separately and assemble before serving.
• If you don't have pumpkin seeds, you can substitute sunflower seeds or chopped walnuts.
• Use a variety of greens for a more colorful salad.