Thanksgiving Salad With Maple Balsamic Vinaigrette

Thanksgiving salad with maple balsamic vinaigrette – spring mix with small pieces of brie, pear, pomegranate seeds, and candied pecans!

This bright, fall salad has all the fresh flavors of the season that I love. Fresh pomegranate seeds, crisp pear, candied pecans (YUM), creamy brie, and the most delicious maple balsamic vinaigrette all on top of a bed of spring mix. This salad is perfect for any Thanksgiving or Christmas dinner party. When I made this the other day, my husband and I devoured the whole thing. This will definitely be a holiday season staple for us.

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Thanksgiving Salad With Maple Balsamic Vinaigrette

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• Yield: 5 servings (about) 1x

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Ingredients

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• 5 oz. spring mix
• 1 cup pomegranate seeds
• 1 pear (chopped)
• brie, cubed (desired amount (I used light brie))
• juice of 1/2 a lemon (to keep the pear from browning)
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tbsp olive oil
• 1 tsp dijon mustard (I use sir kensington’s)
• salt to taste
• 1 cup candied pecans

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Instructions

1. Whisk together your dressing (balsamic vinegar, pure maple syrup, olive oil, dijon, and salt) set aside
2. Assemble your salad by spreading out your spring mix. Then add your brie, pomegranate seeds, pecans, chopped pear, and fresh squeezed lemon juice. 
3. Drizzle your salad dressing on the salad, mix, and serve!