A Simple Fall Salad

By Marilyn Hunter
For The Family Table, a blog for busy families

With Thanksgiving around the corner, it’s time to indulge in our favorite comfort foods. And with a large, decadent meal like Thanksgiving, a simple salad makes the perfect accompaniment.

This salad is simplicity defined. It was inspired by our friend, Vicki, who’s a pro at tossing a little of “this and that” together to make a healthy, delicious dinner in a snap.

Since there’s very little vinegar in the dressing, it also makes a wonderful companion to wine. Use caution when seasoning with salt as different brands of pecorino cheese have varying degrees of saltiness.

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Pomegranate, Pecan and Pecorino Salad

1/4 cup walnut oil
1 tablespoon balsamic vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 heads butter lettuce
2 cups mâche
1/2 cup pecan halves, toasted
4 ounces Pecorino Romano cheese, thinly sliced
1 cup pomegranate seeds

Whisk together the walnut oil, balsamic vinegar, salt, and pepper and set aside.

Cut the bottom core from each butter lettuce head and separate into leaves. Gently rinse and dry them. Place the lettuce in a large salad bowl, keeping as many of the leaves whole as possible. Add the mâche, pecans, Pecorino cheese and pomegranate seeds and toss together. Dress with the vinaigrette.

Makes 6 to 8 servings

Note: To seed a pomegranate, check out this video.

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