Thanksgiving Salad

By spend with pennies

Ingredients

1 large apple (such as Pink Lady or Honeycrisp)
8 cups mixed greens (with arugula)
2 cups kale (thinly sliced, or additional mixed greens)
½ cup dried cranberries
½ cup pumpkin seeds
3 tablespoons apple cider vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
â…" cup vegetable oil (or neutral flavored oil)

Prep Time15mins
Servings8

Instructions

In a large bowl, combine 2 cups of cold water and ¾ teaspoon salt. Core the apple and thinly slice it. Place it in the water for 10 minutes. Drain well, rinse with cold water, and dab the apples dry with a paper towel.

Meanwhile, for the dressing, in a small bowl, combine vinegar, honey, Dijon mustard, garlic powder, ½ teaspoon salt, and pepper. Whisk until smooth. Slowly drizzle in the oil while whisking until incorporated. Taste and season with additional salt and pepper if desired.

Add the kale to a large bowl. Pour 2 tablespoons of the prepared dressing over the top and massage with your hands until dark green and tender.

Add the greens to the bowl and toss to combine. Top with the apple, cranberries, and pumpkin seeds.

Serve with additional dressing.