Cranberry Harvest Salad

 Hi Sweeties! As I promised, I am kicking off this week with lots of wonderful Thanksgiving recipes. Check in throughout the week for lots of great recipes for your Thanksgiving table and of course, there will be my usual fashion line up too:-)  To my poetry lovers, I've got some good stuff coming after Thanksgiving.  The recipe I am featuring today is a colorful and delicious cranberry harvest salad that  has spinach, radicchio, lots of leafy mixed greens, cranberries, pears, cranberries, candied pecans and feta cheese crumbles.

I realized after I took the photos of the salad that I forgot to put the feta cheese crumbles on the salad...oops:-) Blue Cheese Crumbles and Goat Cheese also make great substitutes if you don't have feta cheese. The flavors are amazing together.  I top this with a delicious cranberry vinaigrette, but if you are pressed for time, a balsamic or raspberry vinaigrette works out beautifully. This is the perfect recipe if you want something colorful and delicious and simple. I have more delicious Thanksgiving recipes coming your way, so be sure to keep checking in this week.

This is such a great salad for Thanksgiving! This is my lunch for today:-) I had to prepare it so you could see how delicious it looks... please believe me when I say that this is one tasty salad (yum!!!!)

 Sweet candied pecans add the perfect crunch (walnuts are great too!)

cranberries and  pears add the perfect hint of tart and sweet

Ingredients

1 bag spring mix salad

2 cups baby spinach

1/2 cup dried cranberries

2/3 cup candied pecans

1  Pear Sliced

1/2 cup feta cheese

Directions: Mix the salad greens in a bowl with the cranberries and pears. Add feta cheese crumbles and toss the salad with dressing.

Cranberry Vinaigrette

1/2 cup apple cider vinegar

1/2 cup cranberry juice

1 tablespoon minced shallot

2 teaspoons sugar

1/2 teaspoon chopped rosemary

1/3 cup olive oil

pinch of salt

1. Combine the rice vinegar, cranberry juice, cranberries, shallot, sugar, rosemary, olive oil and salt and pepper to taste. Let the dressing stand for the flavors to meld.