Keep your greens on the Thanksgiving table without turning cooking into a workout. Thanksgiving is a feast, and your plate deserves a little pep talk in the form of arugula and pomegranate.
This salad is fast, bright, and makes the turkey look even better by comparison.
Plus, it’s easy to tailor for picky eaters—no heavy lifts required.
If you’re feeding a crowd, this is a relief in a bowl.
Contents
Equipment
Must-haves
- Large mixing bowl
- Sharp knife
- Cutting board
- Skillet or frying pan
- Whisk
Nice-to-haves
- Citrus zester or Microplane
- Salad tongs
- Serving platter or wide bowl for presentation
Ingredients
- 6 cups arugula
- 1 cup pomegranate seeds
- 1/2 cup shaved parmesan
- 1/2 cup toasted pecans
- 2 oranges, segmented
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper, to taste
- Optional: 1/2 teaspoon orange zest
That color pop is basically a holiday photograph in a bowl — and it tastes better than it looks.
If you don’t have fresh oranges, clementines work too. And yes, you can skip the parmesan if you’re dairy-free; this salad still sparkles.
Instructions
- Rinse and thoroughly dry the arugula, then place it in the large mixing bowl.
- Toast the pecans in a skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool.
- Using a knife on a cutting board, segment the oranges (remove rind and pith, then cut between membranes). Catch any juice in the bowl—you’ll thank me later.
- Whisk together the olive oil, lemon juice, honey, salt, and pepper in a small bowl until emulsified.
- In the big bowl, combine arugula, pomegranate seeds, orange segments, and parmesan. Drizzle with the dressing and toss gently until evenly coated. Top with the warm pecans.
- Serve immediately, or chill up to 30 minutes and then dress. The greens stay crisper if dressed at the last minute.
Good to Know
This salad shines brightest when the greens are fresh and the pomegranate seeds pop with color. Dress right before serving to keep the arugula vibrant and crisp.
To save time, you can segment the oranges a few hours ahead and store them covered in the fridge. Then finish with dressing and toppings just before serving.
Tips
Dress the salad at the last minute for maximum crunch. If you’re prepping ahead, keep the dressing separate and add it when you’re ready to serve.
Toast the pecans until deeply fragrant, but don’t burn them—techniques have a way of sneaking up and embarrassing you at the dinner table.
Variations
- Swap arugula for baby spinach or mixed greens for a milder bite.
- Add crumbled feta or goat cheese for extra creaminess.
- Use cranberries instead of pomegranate for a different holiday vibe.
- Include sliced avocado for extra creaminess and color.
- Sprinkle a pinch of chili flakes if you like a tiny kick.
Serving Suggestions
Pair this salad with roasted turkey, maple-glazed carrots, and a warm crusty loaf. It’s the festive side that doesn’t demand a separate cooking show.
