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Thanksgiving Fall Harvest Salad on Gray Wood With Plaid Napkin

Thanksgiving Fall Harvest Salad

Jenne Kopalek
Salad topped with pomegranate, turkey, apples, and cashews.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dinner
Cuisine American
Servings 2 Salads
Calories 758 kcal

Ingredients
  

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

Instructions
 

  • 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