Every Thanksgiving spread needs a good refreshing salad, right? I love to add slices of leftover apple from pie baking to get that sweet and savory flavor combination going. See full recipe below! Special thanks to @apeel_sciences for the Apeel-Protected Organic Fuji Apples I used in this salad. They are treated with an edible plant-based “peel” that keeps them crisper longer, which means more flavor and less food waste! How cool is that?! RADACCHIO & SHAVED APPLE SALAD INGREDIENTS Dressing: 2 tablespoons minced shallot Juice of 1 lemon 2 tablespoons whole grain mustard 1 teaspoon honey 1/3 cup olive oil Salt Salad: 3-4 cups radicchio, chopped 2 cups arugula 1/2 cup fennel, thinly sliced with a mandolin 1/4 cup parsley leaves 1/2 medium-sized Fuji apple, thinly sliced 1/3 cup smoked almonds, roughly chopped (you can use regular almonds if you don’t have smoked) 1/3 cup shaved pecorino cheese Flaked sea salt DIRECTIONS 1. Start by making the dressing. Add the shallots, lemon juice, and a pinch of sea salt to a jar and let sit for 10 minutes. This lightly pickles the shallots. 2. Then whisk in the mustard and honey, followed by the olive oil. Set aside until you’re ready to dress the salad. 3. When you’re ready to serve, add the radicchio, arugula, fennel, parsley, and apples to a salad bowl. 4. Pour the dressing on top, toss, then add the almond and pecorino cheese, and toss again. 5. Sprinkle flaked sea salt on top and serve immediately. #thanksgivingrecipe #thanksgivingsalad #saladrecipe #zerofoodwaste #apples #nutrition #sidedish #thanksgivingdinner #thanksgivingsides #healthyrecipes #glutenfree