Make Ahead Thanksgiving Salad
This salad marries the earthy bite of Brussels sprouts with the peppery kick of arugula, balanced by the tang of vinegar and sweetness of maple syrup-a harmony Ago would call *sapore di stagione*. The make-ahead element lets flavors deepen without fuss, making it a reliable anchor for any holiday table, where simplicity and quality shine brightest.
This salad marries the earthy bite of Brussels sprouts with the peppery kick of arugula, balanced by the tang of vinegar and sweetness of maple syrup-a harmony Ago would call *sapore di stagione*. The make-ahead element lets flavors deepen without fuss, making it a reliable anchor for any holiday table, where simplicity and quality shine brightest.
Instructions
- 1
In a large salad bowl, combine the Brussels sprouts and arugula.
- 2
To make the vinaigrette. Combine all ingredients in a bowl or jar and whisk to combine. Taste and adjust as needed.
- 3
Pour the vinaigrette over the salad greens, tossing to combine. Top the salad with Manchego, walnuts, and cranberries.
Ago's Notes
- This salad can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
- Adjust the vinaigrette to your preferred level of sweetness or acidity.
- For best texture, toss the salad just before serving to keep the greens fresh.
The make-ahead salad you’ll actually want on your plate. Fresh, crunchy, sweet...the perfect side to all your favorite Thanksgiving dishes!
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