We’re doing something a bit different for Thanksgiving this year. Instead of the traditional turkey dinner (for my family – not me, the vegan), we’re doing a build-your-own pasta bar! Everyone is pitching in with dishes to share, such as Italian meatballs (for the carnivores), pesto, marinara sauce, mushroom sauce, spaghetti squash, and a variety of pastas – plus a pumpkin pie, of course!
As every holiday feast needs a festive salad, I’m bringing this eye-popping beauty featuring loads of seasonal produce such as pomegranate seeds, persimmon and pecans. All of that sweetness needs a bit of yin-to-its-yang, so I’m adding in some peppery and slightly bitter lettuces like arugula, Belgian endive and radicchio.
So if you’re looking for a beautiful salad for you holiday buffet that’s really healthy (though no one needs to actually know that) and easy to put together, give this recipe a try!
Ingredients (serves about 8)
5 ounces baby arugula
1 small head of radicchio (about 1 1/2 cups thinly sliced)
1 Belgian endive (about 1 cup thinly sliced)
1 cup pomegranate seeds (see this post Pointers On Pomegranates – or use store-bought prepared seeds)
1 Granny Smith apple (diced)
1 persimmon (diced)
1/3 red onion (thinly sliced)
1 cup pecan halves
1/2 cup fresh lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 tablespoons agave nectar (or honey)
1/4 teaspoon salt
- Squeeze the lemons and place the juice in a shallow dish. Dice the apple and place the pieces in the lemon juice, tossing to make sure all pieces are covered. This helps prevent browning.
- On a serving tray, spread the arugula in a thick bed for the base. Then place the radicchio on top, followed by the endive.
- Sprinkle the pomegranate seeds, pecans, diced persimmon and red onion over the lettuce.
- Remove the diced apple from the lemon juice and spread over the salad.
- Place the lemon juice, olive oil, agave/honey and salt in a jar and shake well to mix.
- Serve chilled either pre-dressed or with the dressing on the side.