Thanksgiving Sides

Honeycrisp Harvest Salad with Maple-Mustard Vinaigrette

A bright, crunchy counterpoint to all the rich food on the table. Sweet Honeycrisp apple, candied walnuts, and chewy dried cranberries over greens and broccoli slaw, all tossed in a tangy maple-mustard vinaigrette. It’s the Thanksgiving side for anyone who wants something light and fresh.

Serves 6–8 · 15 min active · no cook (plus quinoa cooling time)

Made by The Daily Tayste

Ingredients

Ingredients:

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•   .5 cup olive oil
•   .25 cup apple cider vinegar
•   2 tbsp Dijon mustard
•   2 tbsp maple syrup
•   .5 tsp garlic powder
•   1 container container salad greens
•   1 Honeycrisp apple
•   1 cup walnuts
•   1 cup quinoa
•   1 red onion
•   2 cups broccoli slaw
•   Feta cheese ( to taste)
•   Dried cranberries ( to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

For the candied walnuts: toss 1 cup walnut halves in a skillet with 2 tbsp sugar and a pinch of salt over medium heat until the sugar melts and coats the nuts, then spread on parchment to cool. Honeycrisp is worth seeking out for its snap and sweetness, but Gala or Fuji will work.

Directions

Make the maple-mustard vinaigrette

1. Combine in a jar: Add the ½ cup olive oil, ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 2 tbsp maple syrup, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper to a mason jar.
2. Shake and taste: Screw the lid on tightly and shake vigorously for 20–30 seconds, until the dressing is emulsified and looks creamy rather than separated. Taste and adjust the salt or pepper if needed, then set aside.

Prep the salad components

1. Prep the apple: Slice the 1 large Honeycrisp apple into small matchsticks, leaving the skin on for colour and crunch. A squeeze of lemon juice keeps them from browning if you’re assembling ahead.
2. Prep the onion: Thinly slice the ¼ large red onion and soak it in cold water for 5 minutes if you want to mellow its bite, then drain and pat dry.
3. Have everything ready: Measure out the 1 cup cooked and cooled quinoa, 1 cup candied walnuts, 2 cups broccoli slaw, feta cheese, and dried cranberries so the salad comes together quickly at the end.

Assemble and toss

1. Build the base: Add the 1 large container of salad greens to a large serving bowl, followed by the sliced apple, red onion, 2 cups broccoli slaw, and 1 cup quinoa.
2. Add the toppings: Scatter over the 1 cup candied walnuts, a generous handful of feta cheese, and a handful of dried cranberries.
3. Dress and toss: Give the vinaigrette one more shake, then pour over as much as you like — start with half and add more if needed. Toss thoroughly until every leaf and piece of apple is evenly coated.
4. Serve: Serve immediately alongside your Thanksgiving meal.

Make-ahead: The vinaigrette can be made up to 5 days ahead and stored in the fridge — just shake it again before using. Keep the dressing separate and toss just before serving so the greens stay crisp; dressed salad will only hold for about an hour.