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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Thankful Salad

Ingredients:

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

salad dressing

green beans, blanched & chopped (optional)

Directions:

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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