Thanksgiving Tossed Salad



  • 1 Cup  arugula
  • 1 Cup  roasted corn
  • 1 Cup  golden raisins
  • 1 Cup  sliced apples
  • 1 Cup  dried cranberries
  • 1/2 Cup  walnuts
  • 1 Tablespoon  butter
  • 1 Tablespoon  olive oil
  • clove garlic
  • 1/2 Cup  goat cheese
  • lemon
  • 1 Cup  olive oil

The Fruit-Infused Thanksgiving Salad is a favorite among the chef’s at Tossed. This simple, yet flavorful salad adds a refreshingly healthy bite to any Thanksgiving celebration. Even better, Tossed customers can create this salad in the restaurants as well. 


Place the prewashed arugula and baby field greens in large serving bowl. Toss in the roasted corn, golden raisins, sliced apples, and dried cranberries and combine. Toss the walnuts on top of salad and sprinkle in the crumbled goat cheese.

Cut the lemon in 1/2 lengthwise and squeeze the juice into a small bowl. Slowly whisk in the olive oil. When you're ready to serve, toss the salad with the dressing. 


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