Thanksgiving is a holiday dedicated to the richest of foods: mashed potatoes, macaroni and cheese, gravy, cranberry sauce and, of course, all sorts of pies. And while we are all for the traditional items on the menu, incorporating a few more refreshing items can’t hurt, either.
That’s where Padma Lakshmi’s winter salad comes in. With kale, mint and a couple different fruits, this seasonal dish is the perfect fresh and “healthy addition to any Thanksgiving table,” as the chef put it in her Instagram demonstration. Plus, as the former Top Chef host reminded us, pomegranate season won’t last much longer, so we may as well take advantage while we can.
If you’re looking to add some greens to your slate of Thanksgiving dishes, or are in the market for a new weekday salad, Lakshmi’s recipe might be your best bet. Here is her dish:
Padma Lakshmi’s Winter Salad
A few bunches of Lacinato kale, shredded and stems removed
1 to 2 green apples, cut into thin strips
Seeds of 1 pomegranate
1/4 c. jalapeño, minced
1/2 c. mint lives, torn
2 tbsp. extra virgin olive oil
1 tbsp. pomegranate molasses
Fresh ground pepper
1 tbsp. lime juice
Fleur de sel (or regular sea salt)
1. Chop up the kale, apples and jalapeño. Toss together in a large bowl with the pomegranate seeds and the torn mint leaves.
2. Whisk together the dressing ingredients in a small bowl until combined.
3. Pour the dressing on the salad and mix.