Lettuce, Orange, and Pecan Salad Thanksgiving

A bright, refreshing counterpoint to rich holiday dishes — featuring crunchy lettuce, sweet citrus, toasted pecans, and a silky orange-honey vinaigrette.

⭐ INGREDIENTS (Serves 6–8)

For the Salad

6 cups lettuce, chopped
- Best mix: butter lettuce, romaine, or spring greens
3 large oranges, segmented (supremed)
½ cup toasted pecans, roughly chopped
½ small red onion, very thinly sliced
½ cup dried cranberries (optional but very Thanksgiving)
¼ cup crumbled feta or goat cheese (optional for creaminess)
1 avocado, sliced (optional for richness)

For the Orange-Honey Vinaigrette

¼ cup fresh orange juice (from your segmented oranges)
2 tbsp white wine vinegar or champagne vinegar
1 tbsp Dijon mustard
2–3 tbsp honey (adjust sweetness to taste)
⅓ cup extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
Zest of ½ orange
1 tsp poppy seeds (optional, adds texture and visual appeal)

🧑‍🍳 STEP-BY-STEP (Professional Method)

1. Prepare the Oranges (Key Step: Supreme the Citrus)

Slice off the top and bottom of each orange.
Stand it upright and cut off the peel and pith.
Slide the knife between each membrane to release clean segments.

Why supreming matters:
No bitterness, no chewy membrane — just juicy citrus bursts.

2. Toast the Pecans

In a dry skillet:

Add pecans
Toast on medium heat 3–4 minutes
Shake pan occasionally until fragrant

High Value Tip:
Warm nuts bring out oils and enhance crunch + aroma.

3. Make the Vinaigrette

Whisk together:

Orange juice
Vinegar
Dijon
Honey
Salt
Pepper
Orange zest

Slowly drizzle in olive oil while whisking until emulsified.
Stir in poppy seeds if using.

Taste + adjust:

More Dijon → sharper
More honey → sweeter
More zest → brighter

4. Build the Salad

In a large bowl or platter, gently layer:

Lettuce
Orange segments
Red onion slices
Dried cranberries
Toasted pecans
(Optional) Feta/goat cheese
(Optional) Avocado

5. Dress It Properly

Right before serving:

Drizzle about ⅔ of the vinaigrette
Toss lightly
Add more dressing as needed

Chef Note:
Do NOT overdress—this salad shines when crisp.

🍽️ SERVING SUGGESTIONS

Thanksgiving Pairing

This salad refreshes the palate alongside:

Turkey
Honey-baked ham
Stuffing
Mashed potatoes
Pumpkin dishes

Holiday Presentation

Serve on a wide white platter
Garnish with extra orange zest
Add a few whole pecans on top for visual contrast

🎉 VARIATIONS (High Value Options)

1. Maple Pecan Harvest Version

Replace honey with maple syrup
Add thinly sliced apple
Add roasted sweet potatoes cubed

2. Cranberry-Orange Deluxe

Use fresh crisp radicchio for color
Add candied pecans
Add a spoon of orange marmalade to the dressing

3. Creamy Holiday Dressing

Replace vinaigrette with:

2 tbsp mayonnaise
1 tbsp Greek yogurt
1 tbsp honey
1 tbsp orange juice
½ tsp Dijon

Whisk until smooth.

🔥 HIGH VALUE CHEF TIPS

Keep lettuce ice cold → gives best crunch.
Segment oranges ahead and store with juice.
Assemble just before serving to prevent wilting.
Choose quality olive oil → dressing tastes dramatically better.
Red onion soaking trick:
Soak slices in ice water 10 minutes to reduce sharpness.

🧊 STORAGE

Salad (undressed): 24 hours
Vinaigrette: 1 week refrigerated
Dressed salad: best eaten immediately

OTHER RECIPES

THANKSGIVING INGREDIENTS

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4cup (about 3 ounces) toasted pecans, roughly chopped
4ounces goat cheese, crumbled (optional)
1/4cup orange juice
1tablespoon white wine vinegar
1 shallot, minced
1/4cup extra-virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon black pepper

DIRECTIONS

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper.

Add to the salad and toss.

Divide among individual salad plates.

The recipe is ready to serve ! Enjoy!

VIDEO:

THANKSGIVING RECIPES

Lettuce, Orange, and Pecan Salad Thanksgiving