This is the question I was asking myself after receiving a text that for our Thanksgiving get together with friends I would be responsible to bring a salad and an appetizer.
For the last 7 years, being the first in my family to get married and have children (securing my status as the “favorite daughter” forever!) holidays have been in my home. I have planned the meal, prepared my house for guests, brined the turkey, cooked from Monday – Thursday and was the one who decided what others could bring. Last year was our first year here in Texas and I made a Thanksgiving feast all by myself! Pregnant, nauseous and with a migraine coming on. So when I was given my marching orders, “Salad and an appetizer”, I didn’t know what to do. Well, appetizer I knew right away, a Brie topped with toasted pecans and fig spread wrapped in a homemade pastry. It’s a tradition that will live on until the day I die. My kids love it, David loves it and my Dad loves it! I receive enough praise from that one pretty little appetizer that I can’t have a holiday without it. It makes an appearance on both Thanksgiving and Christmas.
But a salad? What kind of salad can I make that people will put on a plate next to turkey, gravy, sweet potato casserole, stuffing, cranberry sauce, green beans and mashed potatoes? It’s going to have to be a salad that looks beautiful and screams, “Pick me! Pick me!”. So, as with most of my major life decisions I called my sister. We talked. She had wisdom, as usual. She said one word and I knew I could succeed at the task set before me. Pomegranate!
I can honestly say that the first time I saw the insides of a pomegranate I was 26 years old. I didn’t have the patience to pick out the fruit, so I chopped it into chunks and threw it into the juicer. It was tart! I could not use that strategy now.
This salad would need pizzaz, so every tiny little piece of fruit would be necessary. It was a labor of love and I loved every minute of it! Especially hearing Judah say, “It looks like little gems!” And I thought that Adam and Eve must have has the same sense of wonder in the Garden of Eden as they began to open the variety of fruits God had created just for their enjoyment!
So, we piled high the baby greens, scattered the chopped toasted pecans, dried cherries and Gorgonzola cheese. Gave that a good toss and put a few more on top for good measure. Piled high those delicate gems, called pomegranate and the salad looked like a contender!
- Mixed baby greens
- ½ cup of chopped toasted pecans
- ½ cup dried cherries
- ½ cup of Gorgonzola cheese
- The fruit of 1 pomegranate
- Bragg's Pomegranate dressing (toss in before serving)
- Start with mixed baby greens piled in a salad bowl
- Top with toasted pecans, cherries, Gorgonzola and pomegranate (save some for garnish).
- Toss gently in Bragg's Pomegranate dressing and top with more pomegranate.
The salad was a hit! It was happily nuzzled next to all the Thanksgiving super-stars and really holding its own. I was proud.
It’s always such a blessing to spend a holiday with friends and family who have a passion for food and family and a passion for the ingredients that go into their food and their family!
A special thanks to the Smiths and the Humphrys for welcoming us into your sweet celebration of Thanksgiving!