Thanksgiving Salad

Thanksgiving Salad

Thanksgiving Salad

Featuring: Pomegranate Balsamic, and Rosemary Extra Virgin Olive Oil


  • ⅔ cup Rosemary extra-virgin olive oil
  • ¼ cup Pomegranate balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey1 teaspoon lemon juice
  • 1 clove garlic, pressed or finely minced
  • ¼ teaspoon salt, plus additional to taste
  • Freshly ground black pepper, to taste
  • 3 medium D'Anjou pears, ripe yet firm, thinly sliced
  • Juice of ½ lemon, or more, as needed
  • 16 ounces salad greens, such as spring mix, with or without baby spinach
  • 8 ounces Brie, thinly sliced and cut into 1-inch pieces
  • Seeds from 1 large pomegranate
  • 1 ½ cups pecan halves, toasted


To prepare Balsamic Vinaigrette, measure all of the ingredients into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.

Immediately after cutting the pear slices, place them in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and gently shake to coat. In a large salad bowl, layer salad greens, pear slices, pieces of Brie, pomegranate seeds, and toasted pecans. Just before serving, dress with desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.


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