Did you make this recipe? Please give it a star rating below!
Our Thanksgiving Salad is vegetarian, and gluten-free and can be made in advance. A gorgeous way to include greens on your holiday table!
Combine all ingredients for dressing in a mason jar or small bowl. Cover and shake or whisk until well mixed. Refrigerate until ready to use.
*Can be made up to 3 days ahead of time.
Heat a small frying pan over medium-low heat.
Once hot, add oil and then pumpkin seeds along with salt, pepper and paprika. Cook 5 to 6 minutes, stirring constantly, until toasted.
Remove from heat and allow to cool completely before storing or adding to salad.
*Can be made up to 3 days ahead of time.
Layer lettuce in a large salad bowl and sprinkle with a pinch of salt and pepper.
Add sliced beets and sliced (or crumbled) goat cheese.
Top with toasted pumpkin seeds and serve with balsamic thyme vinaigrette. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.