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RECIPE: Harvest Thyme Salad

Enjoy this recipe for a unique Thanksgiving side dish.

Thanksgiving is typically filled with traditional favorites like turkey and potatoes. This year, try switching it up with a harvest thyme salad.

Rachel Perron, culinary director at Kowalski's Markets, describes the dish as a cold, textural salad to balance out all of the soft, warm dishes typically seen at Thanksgiving.

Harvest Thyme Salad


  • 12 oz. broccoli coleslaw mix
  • 2 peeled, cooked beets cut into matchsticks
  • 1 cup roasted and salted pepitas
  • 1 cup dried currants
  • 1 cup dried cranberries
  • ½ cup chopped dried mango or apricots
  • 8 oz. Salad Girl Organic Dairy-Free Sweet & Sassy Dressing
  • 1 ½ tsp. fresh thyme leaves

In a large mixing bowl, combine slaw mix, beets and most of the pepitas and dried fruits, reserving a small bit for garnish; toss. Drizzle salad with most of the dressing; toss to coat. Add additional dressing to taste. Garnish salad with thyme, reserved pepitas and dried fruits.

Recipe adapted with permission from Salad Girl.