Thanksgiving Salad

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• 1 each large apple (such as Pink Lady or Honeycrisp)
  Ingredient note

  Source: 1 large apple (such as Pink Lady or Honeycrisp)
• 8 cups mixed greens (with arugula)
  Ingredient note

  Source: 8 cups mixed greens (with arugula)
• 2 cups kale (thinly sliced, or additional mixed greens)
  Ingredient note

  Source: 2 cups kale (thinly sliced, or additional mixed greens)
• ½ cup dried cranberries
  Ingredient note

  Source: ½ cup dried cranberries
• ½ cup pumpkin seeds
  Ingredient note

  Source: ½ cup pumpkin seeds
• 3 tablespoons apple cider vinegar
  Ingredient note

  Source: 3 tablespoons apple cider vinegar
• 3 tablespoons honey
  Ingredient note

  Source: 3 tablespoons honey
• 1 tablespoon Dijon mustard
  Ingredient note

  Source: 1 tablespoon Dijon mustard
• ¼ teaspoon garlic powder
  Ingredient note

  Source: ¼ teaspoon garlic powder
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• ⅓ cup vegetable oil (or neutral flavored oil)
  Ingredient note

  Source: ⅓ cup vegetable oil (or neutral flavored oil)

1. In a large bowl, combine 2 cups of cold water and ¾ teaspoon salt. Core the apple and thinly slice it. Place it in the water for 10 minutes. Drain well, rinse with cold water, and dab the apples dry with a paper towel.
2. Meanwhile, for the dressing, in a small bowl, combine vinegar, honey, Dijon mustard, garlic powder, ½ teaspoon salt, and pepper. Whisk until smooth. Slowly drizzle in the oil while whisking until incorporated. Taste and season with additional salt and pepper if desired.
3. Add the kale to a large bowl. Pour 2 tablespoons of the prepared dressing over the top and massage with your hands until dark green and tender.
4. Add the greens to the bowl and toss to combine. Top with the apple, cranberries, and pumpkin seeds.
5. Serve with additional dressing.