As someone who gets GIDDY over an aesthetically pleasing plate (don’t act like you’re not at least a little bit interested by purple soup or hot pink dips), a standard Thanksgiving spread can look a little, well, brown.
Tan turkey, beige ham, brown gravy, (sometimes gray??) stuffing, yellowish rolls, and cream-colored potatoes don’t always make for a eye-popping experience. And before you say, “But wait! That cranberry sauce really livens up the plate!” You’re right. But I’m ready to eat the whole crayola box, not just the two most used.
So for this (selfish) reason, I’ve concocted a perfect, beautiful, dare-be-it inspiring dish to bring to your holiday feast. While being versatile enough to accommodate your specific tastes, I’ve laid out the groundwork for a colorful, delicious, and STIMULATING bowl of straight-up goodies. My rendition has greens, reds, orange, and okay a little bit of brown (hi, pecans!). It’s easy to assemble, can be prepared in advance, and may transform you into a literal artist at the table with all the colors being enjoyed.
Grab an apron (and maybe a paintbrush?) because it’s time to become A SENSATION.
Harvest Salad
Serves 5-6, as a side
INGREDIENTS:
- 3-4 big handfuls of arugula
- 1 cup seasonal vegetable, I used butternut squash + brussel sprouts
- ¾ cup cooked grain of choice, I used barley!
- ½ pear, chopped
- 3 T pomegranate arils
- 3 T toasted pecans
- ¼ cup olive oil + more for roasting
- 3 T apple cider vinegar
- 1 t mustard
- 1 t maple syrup
- Salt and red chili flakes, to taste
- *optional addition of balsamic vinegar and cinnamon for veggies!
DIRECTIONS:
- 1. Preheat oven to 375 degrees.
- 2. Prepare your veggies (chop roughly same size) and place on baking trays.
- 3. If using brussel sprouts and butternut squash, toss with olive oil, salt, and pepper.
- 4. Arrange separately so you can season squash with cinnamon and drizzle balsamic on the sprouts.
- 5. Roast for 18-22 minutes (until fork tender).
- 6. Meanwhile, cook your grains according to package. I chose barley, but quinoa, farro, or wild rice would work great, too!
For the dressing:
- 1. In small container, whisk the ¼ cup olive oil, apple cider vinegar, maple syrup, and mustard until emulsified.
- 2. Add salt + red chili flakes, adjust to taste.
Salad assembly:
- 1. In a large serving bowl, fill the bottom with arugula.
- 2. Top with slightly cooled grain and veggies.
- 3. Drizzle enough dressing to coat, before tossing all together (the arugula will wilt slightly – this is good!)
- 4. Add chopped pear and pomegranate seeds.
- 5. Finish with toasted pecans when ready to serve!
- 6. Delicious at room temperature or chilled.
the exhale 