Thanksgiving Salad with Apples and Candied Walnuts

Thanksgiving Salad arranged on blue platter square

5 from 1 vote

Thanksgiving Salad with Apples and Candied Walnuts

This Thanksgiving Salad with Apples and Candied Walnuts is a colorful mix of butter lettuce and radicchio, and an explosion of flavor from the sweet candied walnuts, salty pancetta and a savory dressing that makes any holiday meal into something special.

Prep Time10

Cook Time15

Course: food and drink, Salad

Cuisine: Canadian, north american

Servings: servings

Calories: 473kcal

Author: Philip Lago and Mystique Mattai

Ingredients

4 oz pancetta diced
½ cup walnuts chopped
2 tablespoon maple syrup

Dressing

1 clove garlic finely minced
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoon maple syrup
1 teaspoon Dijon mustard
pinch sea salt
pinch freshly ground pepper

Salad

1 head butter lettuce torn into bite-size pieces
1 small head radicchio torn into bite-size pieces
2 small gala apples cored, halved and thinly sliced
4 oz goat cheese crumbled

Instructions

Arrange pancetta in a frying pan and place on medium-high heat. Sauté for 8 to 10 minutes, stirring occasionally, until the pancetta is browned and lightly crisp. Transfer the pancetta to a paper towel lined plate and set aside. Discard excess fat.
Return the pan to medium-high heat pour in 2 tablespoons (30 ml) maple syrup. Bring to a boil for 1 minute, then add the walnuts, and cook another 2 minutes, stirring frequently. Transfer the nuts to a plate and spread out into a single layer. Set aside to cool for at least 10 minutes.
In a small bowl, add garlic, olive oil, cider vinegar, 2 teaspoons maple syrup, dijon mustard, salt and pepper. Whisk until it emulsified and thickened, about 15 seconds.
In a large salad bowl, gently toss the lettuce and radicchio with half the dressing. Arrange apples on top and sprinkle with goat cheese, then the walnuts and pancetta. Drizzle with remaining dressing.

Nutrition