I’m calling this salad the Thankful Salad because the flavors in it are all things you usually find at a Thanksgiving feast. This won the approval of my kids, which can be tough to get in the salad department. It’s also pretty and has all the feels of fall.
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1 1/2 cups green leaf lettuce
1 cup iceberg or romaine lettuce
1/2 sweet potato, cooked and diced (I bake mine)
1/2 granny smith apple, diced
1 chicken breast, cooked and diced (recipe for our pressure cooker chicken)
1/2 cucumber, skinned and diced
2 TBSP pecan pieces
2 TBSP dried cranberries
1 1/2 TBSP fresh parmesan cheese
1 green onion, chopped
3 dashes of cinnamon
sprinkle of salt
green beans, blanched & chopped (optional)
Sprinkle the sweet potato with salt and a few dashes of cinnamon. Toss everything together and enjoy!! I like a sweeter vinaigrette or Briana’s poppyseed salad dressing on this salad.
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