For day 2 of our Thanksgiving Feast recipes we have a fabulously refreshing salad that is a perfect complement to any meal.
Beet and Apple Salad with Tangy Apple Sage Vinaigrette
This sweet and sour side salad is bursting with flavour and is a perfect use for all of the fresh harvested apples and beets in season!
Dressing:
¼ cup Tilia’s Apple Sage infused Vinegar
¾ cup Olive oil
2 Tbsp Fresh squeezed lemon juice
1 tsp Lemon zest
1 Tbsp Tilia’s Citrus Spice blend
1 Tbsp Liquid honey
Salad:
140g (5oz) package mixed greens (a mix of any of the following works very well: arugula, romaine, batavia red, butter lettuce, spinach, kale)
½ cup Julienned beets (1 large beet)
½ cup Julienned carrots (1 large carrot)
1 medium red onion, finely sliced
1 large apple (honey crisp, red delicious, golden delicious, gala are good choices with their sweet & starchy composition)
½ cup dried cranberries
½ cup Crumbled feta cheese
½ cup coarsely chopped pecans
Directions: Combine all salad ingredients in a large salad bowl. Add all ingredients for dressing to a small measuring cup or mixing bowl and let sit for one hour at room temperature to let all the flavours mingle. Add to blender and blend for 15 seconds until well combined. Pour over salad, toss and then serve immediately. Serves 8 as a side salad.