It may seem unlikely, but Pilgrim Salad is the dish your holiday table is going to need.
Alongside roasted root vegetables, mashed sweet potatoes, meats, and other heavy, warming dishes, you’ve got to have at least one thing that’s just fresh, light, and crunchy.
“Balance” can feel like an overused word when it comes to food, but in this case, it’s a pretty good description of what we’re talking about.
INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon agave or honey
- 1 package mesclun greens
- 1 large head frisee, trimmed and torn into bite-size pieces
- 2 tablespoons unsweetened, dried cranberries
- 2 tablespoons raw walnut pieces
- 1 apple, sliced
DIRECTIONS
- In a medium bowl, whisk together oil, vinegar, and agave or honey. Add mesclun greens and frisee. Toss to coat.
- Top with cranberries and walnuts. Season with salt and pepper, if desired.
WHY WE LOVE THIS RECIPE
Frisee is a really flavorful, underused green, mesculin is an excellent source of carotenoids like lutein and zeaxanthin, which are important for eye health and vision performance throughout life and cranberry-walnut is a flavor combo no one can argue with. Plus, the three-ingredient dressing made with health-boosting olive oil and apple cider vinegar is one you can use over and over.
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