Growing up in an Italian family we always had salad, served at the end of the meal. But I never remember having it on Thanksgiving. As an adult creating my own Thanksgiving meals, I often thought about having salad with our turkey day dinner but in those days my culinary horizons were limited and I only knew about greens, tomatoes and Italian salad dressing AND that doesn’t go well with turkey.
Ahhhh but that was then and this is now and it’s the sky’s the limit! This year will be different. I’m including a salad and sharing the recipe with you.
4 red pears, peeled, cored, each half quartered lengthwise
2 TBS olive oil
Salt and Pepper to taste
2 pkg of baby arugula (5 oz each)
5 oz pomengranate seeds
1 cup cashew blend ( cashews, almonds and pecans)
2 oz crumbled goat cheese
1/2 cup lemon vinaigrette
Preheat oven to 450 degrees. Toss pears gently with olive oil. Season with salt and pepper and arrange in a single layer on foil lined baking sheet.
Bake 35-40 minutes till golden brown, and carmelized on the bottom. Remove from oven, cool completely.
Combine salad greens, pomengranate seets, goat cheese. Toss with 1/4 cup salad dressing. Mound on a serving platter or individual plates. Toss pears with remaining salad dressing and arrange on salad.
Recipe from Wegman’s Menu magazine