Thanksgiving Salad

GTU Sponsor
Sign up for our GTU Newsletter and Recipe Newsletter, bringing you our favorite recipes, guests, and more every day!

It’s always a good day when we have Chef Lesli in the kitchen. She created a side dish for Nicea to take to her Thanksgiving dinner and she’s sharing the refreshing recipe with all of us. 

Thanksgiving Salad



  • 1/3 cup of extra-virgin olive oil
  • 1/4 cup of champagne vinegar 
  • 2 tbsp of maple syrup
  • 4 tsp of Dijon mustard
  • 1/2 tsp of salt
  • 1/2 medium red onion, finely chopped


  • 1 small head of green cabbage, shredded
  • 1 head of radicchio, shredded
  • 3/4 cup of sliced almonds, toasted
  • 3/4 cup of dried cranberries
  • 3/4 cup of fresh Italian parsley leaves, coarsely chopped 
  • Salt and freshly ground pepper 



  1. In a large bowl, whisk together the vinegar, oil, maple syrup, mustard and salt. 
  2. Put the onion into a bowl of cold water
  3. Let it sit for 10 minutes
  4. Drain, pat dry with paper towels 
  5. Add to the dressing
  6. Stir to combine and let sit for 10 minutes


  1. In a large bowl, combine the cabbage, radicchio, almonds, cranberries and parsley
  2. Toss to combine
  3. Drizzle with half of the dressing and toss to combine
  4. Season with salt and pepper
  5. Toss, again
  6. Add more dressing, as needed 

For more recipes and inspiration, you can look at all of Chef Lesli’s recipes on Harmon’s website

This story includes sponsored content.

Copyright 2020 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Utah VP Debate

More Utah Debate

Good Things Utah Sponsors