A vibrant and festive Thanksgiving Salad with Beet, Pear & Apple Cider Vinaigrette – colorful, fresh, and full of flavor.

Scale

3 medium beets, roasted and sliced

2 ripe pears, thinly sliced

5 cups baby spinach or arugula

1/2 cup walnuts or pecans, toasted

1/4 cup apple cider vinegar

2 tbsp honey or maple syrup

1 tbsp Dijon mustard

1/3 cup olive oil

Salt and pepper to taste

1. Roast beets until tender, peel, and slice.

2. Wash and dry the greens.

3. Slice pears thinly just before serving.

4. Whisk together apple cider vinegar, honey, mustard, olive oil, salt, and pepper to make the vinaigrette.

5. Assemble salad by layering greens, beets, pears, and nuts.

6. Drizzle with vinaigrette and toss gently.

7. Serve immediately.

You can substitute pears with apples.

Prepare beets and vinaigrette in advance for easy assembly.

For vegan option, replace honey with maple syrup.

Keywords: Thanksgiving Salad with Beet, Pear & Apple Cider Vinaigrette, holiday salad, beet pear salad