Thanksgiving Fall Harvest Salad
Jenne Kopalek
Salad topped with pomegranate, turkey, apples, and cashews.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dinner
Cuisine American
Servings 2 Salads
Calories 758 kcal
For Salad:
- 2 1/2 cups spring mix salad
- 1 honey crisp apple; sliced
- 4 tablespoons pomegranate
- 1/2 lb sliced turkey meat may also used leftover turkey
- 4 ounces cashews
For Dressing:
- 1 cup orange juice I used simply orange
- 2 tablespoons olive oil
Slice apples. Wash salad and place on plate. Top with pomegranate, turkey meat, cashew, and sliced apples.
In a bowl wish together orange juice and olive oil. Drizzle over salad.
Keyword Leftovers, Salad, Thanksgiving, Turkey