Thanksgiving Salad

Combine the olive oil, vinegar, honey, mustard, ginger, salt, and black pepper in a small mason jar. Use a spoon or whisk to stir until the honey dissolves. (Tip: Use a microplane to grate the ginger into the jar.) 2. To assemble the salad, place the greens in a large serving bowl. Add the chopped apple, red onion, cranberries, and pecans. Drizzle with about half the dressing and toss well. 3. Sprinkle the goat cheese over the top and serve immediately with the remaining dressing on the side. (Your guests can add more if they want to!) Leftover dressing can be stored in an airtight container in the fridge for up to 5 days. 4. prep5 mins 5. cook0 mins 6. total5 mins