Spinach and Beet SaladStart your Thanksgiving off right with an appetizer of Beet, Spinach & Apple Salad with a pomegranate vinaigrette. Photo courtesy Butterball.



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November 2008

Product Reviews / Main Nibbles / Vegetables

Thanksgiving Dinner Recipes

Page 2: Pomegranate Vinaigrette Over Beet, Spinach & Apple Salad


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Pomegranate Vinaigrette Over Beet, Spinach & Apple Salad

Start your Thanksgiving dinner with this colorful salad that combines fruit, vegetables and nuts, dressed with an easy-to-prepare pomegranate vinaigrette for a light and fresh holiday option. Makes eight servings.


Pomegranate Vinaigrette

  • 1/3 cup pomegranate juice
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • 1-1/2 teaspoons Dijon-style prepared mustard
  • 1-1/2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2/3 cup olive oil


  • 4 cups baby spinach leaves
  • 2 cups blanched fresh green beans*, cut into 2-inch pieces
  • 1 cup chopped red-skinned apple (i.e. Gala, Jonagold, Jonathan)
  • 1 cup canned julienne cut beets, well drained
  • 1/3 cup thinly sliced red onion
  • 1/2 cup sliced almonds**

* Substitute 1 cup waxed beans for green beans, if desired.
**Substitute candied almonds for additional flavor, if desired.


  1. For dressing, place all ingredients except oil in blender container; cover. Blend well. With blender running, gradually add oil through opening at top of blender, blending well after each addition. Pour dressing into storage container and refrigerate until ready to use.
  2. For salad, combine all ingredients except almonds. Refrigerate until ready to serve.
  3. Whisk dressing and toss with salad mixture just before serving. Sprinkle almonds on top.


Continue to Page 3: Citrus, Mustard & Herb Infused Turkey

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Recipes and photos courtesy Butterball.. All rights reserved. Additional material