This Thanksgiving Brunch Salad is a little bit of breakfast mixed with a little bit of lunch, making this a very unique salad with ingredients that make a surprisingly delicious melody.
One a bed of iceberg lettuce with chopped, sweet caramelized apples and homemade sausages, boiled eggs and the yummiest maple syrup and Dijon mustard salad dressing drizzled over the top.
To make Thanksgiving Brunch Salad, you will need the following ingredients:
In a large glass bowl, add the ground pork with the maple syrup, sage, salt, fennel seed, pepper and poultry seasoning and using your hands, knead the mixture until combined.
Use 2 tablespoon of mixture per patty and round them with your hands to make 15 patties.
In a large nonstick skillet over medium-high heat, heat oil and carefully place one batch of patties to cook. Cook on one side until crispy and browned before flipping and cooking through the other side. Repeat with batches of remaining patties.
In a nonstick skillet over high heat, melt the butter and add sliced apples. Cook each side for about 3-5 minutes until caramelized. Once beautifully browned, remove from skillet and set aside on a paper towel-covered plate.
In a mason jar, add olive oil, apple cider vinegar, Dijon mustard and maple syrup and shake well. Season with salt and pepper, to taste.
In a large salad bowl, add shredded iceberg lettuce and toss with prepared dressing to coat.
Layer breakfast sausage, hard boiled eggs and caramelized apples to serve and enjoy!
This Thanksgiving Brunch Salad is a unique and wonderful new idea to add to your festive menu this year. I think your family and guests are going to be very surprised with this dish and we’d love to hear what everyone thinks! Try it and tag #cookmerecipes online to let us know what you think.
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