Description
A vibrant and healthy Thanksgiving side salad featuring a mix of bitter greens, sweet Asian pears, juicy red grapes, and creamy blue cheese, all tossed in a tangy homemade dressing. Perfect for adding fresh flavors and a colorful touch to your holiday feast.
Ingredients
Scale
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
Salad
- 2 cups baby arugula
- 2 cups chopped frisée
- 1/2 head radicchio, thinly sliced
- 1 cup red grapes, halved
- 3 ounces blue cheese
- 3 Asian pears, thinly sliced
Instructions
- Prepare the dressing: Whisk together the olive oil, red wine vinegar, wholegrain mustard, sea salt, freshly ground black pepper, and granulated sugar in a large mixing bowl until fully combined and emulsified.
- Add greens: To the mixing bowl with the dressing, add the baby arugula, chopped frisée, and thinly sliced radicchio. Toss gently to coat all the greens evenly with the dressing.
- Add fruits and cheese: Incorporate the halved red grapes, most of the blue cheese (reserving a small amount for garnish), and most of the thinly sliced Asian pears (reserving some slices for topping). Toss again to combine all ingredients thoroughly.
- Garnish and serve: Top the salad with the remaining blue cheese and reserved pear slices for a beautiful presentation before serving immediately.
Notes
- Use ripe Asian pears for the best sweetness and crisp texture.
- The salad is best served fresh to maintain the crispness of the greens and pears.
- You can substitute blue cheese with goat cheese or feta if preferred.
- Adjust salt and sugar to taste based on your dressing preference.
- This salad pairs excellently with roasted turkey or grilled chicken for Thanksgiving.
