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–+ servings
A vibrant Homemade Thanksgiving Salad with crisp lettuce, sliced apples, crumbled blue cheese, and toasted almonds.

Thanksgiving Salad with Pickled Apples

A fresh and flavorful salad perfect for your Thanksgiving table, featuring homemade pickled apples and a simple vinaigrette.
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Prep Time 20 minutes
Cook Time 1 minute
Pickling Time 15 minutes
Total Time 36 minutes
Servings: 6 people
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the pickled apples
  • 3/4 cup apple cider vinegar
  • 2 Tbsp honey
  • 2 Tbsp whole grain mustard
  • 1 shallot, minced
  • 1 tsp minced thyme
  • 1/2 tsp kosher salt
  • 1 large honeycrisp or gala apple, sliced
For the vinaigrette
  • 1/2 cup pickled apple brine reserved from pickling apples
  • 2/3 cup olive oil
  • 1/4 tsp ground black pepper
For the salad
  • 1 small head curly green lettuce, cut into bite-sized pieces about 7 cups
  • 1/2 small head radicchio, cut into bite-sized pieces about 2 cups
  • 1/2 fennel bulb, thinly shaved
  • 1/2 cup chopped smoked almonds
  • 1/2 cup crumbled blue cheese
  • 2 Tbsp chopped fennel fronds

Equipment

  • Medium microwave-safe bowl
  • Mason jar
  • Large bowl

Method
 

  1. For the pickled apples: In a medium, microwave-safe bowl, combine the vinegar, honey, mustard, shallot, thyme, and salt. Microwave until very hot, about 45 seconds. Stir in the apples. Let stand for 15 minutes. Remove the apples; reserve the pickling liquid. Set aside.
  2. For the vinaigrette: Combine the pickling liquid, olive oil, and black pepper in a mason jar. Shake vigorously until combined.
  3. For the salad: Add the lettuce, radicchio, and fennel to a large bowl and toss to combine. Add the pickled apples, almonds, and blue cheese. Drizzle with half the vinaigrette and toss to combine. Top with the fennel fronds.
  4. Serve chilled, with extra vinaigrette.

Notes

This salad offers a balance of textures and flavors, making it a welcome addition to any holiday meal.

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