A Delicious Thanksgiving Side-Dish
by: ally (our resident nutritionist and my favorite chef)
Thanksgiving is upon us, and if you’re attending any sort of holiday celebration, it’s likely you need to bring a dish to share. When making my Thanksgiving side selections, I’m looking for two things: health and simplicity. I always try to bring something healthy-ish so that I know there’s something I can feel good about eating. And I want to bring a dish that doesn’t require any oven space (as the host is likely working a lot of oven juggling without your help). Enter the salad, which requires no heating, is perfect at room temperature, and can be created with even the most rudimentary knife skills.
For the laziest of holiday chefs, you can throw together the salad dressing days in advance. Make any substitutions to fit your needs (white wine vinegar, apple cider vinegar, orange zest and juice, and honey will all work just fine). Buy your pomegranate pre-seeded (Trader Joe’s and fancy markets will have the seeds in the refrigerated produce section). And throw any salted, roasted nut in there (although I stand firmly behind the gloriousness that is the pistachio).
5 ounces mixed greens
5 ounces arugula
Seeds of 1 pomegranate
1 large apple, thinly sliced
½ cup roasted and salted pistachios
4 ounces goat cheese, crumbled
Apple and Goat Cheese Salad
1 shallot, minced
1 tablespoon Dijon mustard
3 tablespoons champagne vinegar
Zest and juice of half a lemon
1 tablespoon pure maple syrup
¼ cup walnut oil (or extra virgin olive oil)
Sea salt and freshly ground black pepper
Combine all dressing ingredients in a jar with a lid. Shake to combine. Taste and adjust seasoning, as necessary (if too tart, add more maple syrup; if too sweet, add more lemon).
In a large bowl, toss the greens together. Add about ½ of the dressing and toss to combine. Top with pomegranate seeds, apple slices, pistachios, and goat cheese. Add more dressing, as needed.
The dressing can be made up to 5 days in advance. Dress salad right before serving.