Updated: Oct 17, 2020
Combing the best flavors fall has to offer, for a deliciously colorful result.
Part of this year's Thanksgiving menu, this recipe comes to balance out the heaviness of all other dishes and brings a little freshness to the table.
The base of the salad is a simple mix of green and brown lettuce, brought together by a simple orange-oil dressing. We used the zest of the orange to make the brine for the turkey and this was the perfect way to ensure nothing gets wasted.
To top the salad, we added red apple pieces and purple plum pieces, as well as some roasted pecans. You do not have to roast your pecan if you're short on time - your salad will still be excellent if you skip this step.
To finish it, we chopped a small bunch of coriander and mixed it in.
Yes, it's that simple.
This recipe is part of the 2020 - Week 42 Menu - Thanksgiving Dinner. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
Download the standardized recipe here: