Anita's Table Talk

Thanksgiving Salad

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Thanksgiving Salad with Sage and Rosemary Dressing

My New Fall Favorite

This recipe for Thanksgiving Salad is so delicious it’s become my new Fall favorite. It’s loaded with lots of greens and root vegetables (beets and sweet potatoes), and tossed with a super tasty Sage and Rosemary Dressing.

More Mandy's Cookbook

This recipe comes from the long-awaited, More Mandy’s cookbook. I couldn’t be happier with this sequel to the first Mandy’s Gourmet Salads cookbook. The focus of the book is more on Fall and Winter recipes. There are lots of salads, soups and even some amazing-looking desserts.  So far I’ve tried a few salads, all very delicious, with my favorite being this one. I haven’t tried any of the soups yet, but have plenty of recipes dogeared. Those will be my winter cooking project.

What’s In Thanksgiving Salad with Sage and Rosemary Dressing

  • chopped romaine lettuce
  • mixed greens
  • cooked beets
  • shredded carrots
  • roasted sweet potatoes
  • crumbled goat cheese
  • dried cranberries
  • toasted walnuts
  • flat-leaf parsley
  • Sage and Rosemary Dressing

How to Make Thanksgiving Salad

  • Combine all ingredients in a large bowl.
  • Add the Sage and Rosemary Dressing to the bowl.
  • Toss until well mixed.

What’s in Sage and Rosemary Dressing

Sage amd Rosemary Dressing Ingredients

  • apple cider vinegar
  • honey
  • Dijon mustard
  • garlic, minced
  • basil leaves
  • sage leaves
  • rosemary leaves
  • olive oil
  • salt
  • freshly ground black pepper

Sage and Rosemary Dressing

How to Make Sage and Rosemary Dressing

In a blender, COMBINE vinegar, honey, mustard, garlic, basil, sage and rosemary. BLEND until well combined, 15-20 seconds. STOP and SCRAPE down the sides.

With blender running on low speed, SLOWLY ADD in the olive oil until emulsified, about 30 seconds. ADD salt and pepper. If the dressing seems too thick, add in 1-2 Tablespoons of water, a little at a time.

TRANSFER to a lidded container and refrigerate until ready to use.  The dressing with keep for 3 days in the fridge.

NOTE:  Dressing can also be made with a handheld blender.

Other Fall Favorites

Roast Turkey in a Brown Paper Bag

Green Beans and Sweet Potatoes with Cranberries

Apple and Cranberry Coleslaw

Thanksgiving Salad with Sage and Rosemary Dressing
Print Recipe

Thanksgiving Salad

Ingredients

  • 2 cups chopped romaine lettuce
  • 1 cup mixed greens
  • 1/4 cup cooked beets diced
  • 1/4 cup shredded carrots
  • 1/4 cup roasted sweet potatoes diced
  • 1/4 cup crumbled goat cheese
  • 2 Tablespoons dried cranberries
  • 2 Tablespoons toasted walnuts coarsely chopped
  • 2 Tablespoons chopped flat-leaf parsley
  • 1/4-1/3 cup Sage and Rosemary Dressing

Sage and Rosemary Dressing

  • 1/4 cup apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1/2 cup basil leaves rough chopped
  • 1/4 cup sage leaves rough chopped
  • 2 Tablespoons rosemary leaves rough chopped
  • Scant 2/3 cup cup olive oil (150 ml)
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • COMBINE all ingredients in a large bowl. ADD in the dressing and TOSS until well mixed.

Sage and Rosemary Dressing

  • In a blender, COMBINE vinegar, honey, mustard, garlic, basil, sage and rosemary. BLEND until well combined, 15-20 seconds. STOP and SCRAPE down the sides.
  • With blender running on low speed, SLOWLY ADD in the olive oil until emulsified, about 30 seconds. ADD salt and pepper. If the dressing seems too thick, add in 1-2 Tablespoons of water, a little at a time.
  • TRANSFER to a lidded container and refrigerate until ready to use. The dressing with keep for 3 days in the fridge.
  • NOTE: Dressing can also be made with a handheld blender.

 

 

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