Thanksgiving is just a few days away! Here is a perfect salad to serve as a side dish, using the bounty of persimmons and pomegranates that are available at farmers markets right now. Add delicious beets and brussel sprouts, and you’ve got a healthy dish to balance out the pumpkin pie!
- 2 large beets
- about 25 brussel sprouts
- 1 pomegranate – you will need about 1/4 cup of the pomegranate seeds
- 1-2 persimmons
- 1/3 cup gorgonzola cheese
- 1/3 cup walnuts
- honey, olive oil, sea salt, black pepper to taste
Serves 3-4 people.
- Preheat oven to 400 degrees Fahrenheit.
- Wash and peel beets, then cut into quarters.
- Wash brussel sprouts, cut away any hard stems that are remaining. Cut each brussel sprout in half.
- Grease a baking dish with olive oil. Add the beets and brussel sprouts. Drizzle with olive oil, honey, sea salt, and black pepper.
- Place the baking dish in the oven. Roast the vegetables for about 45-55 minutes, until you can easily pierce the beets and brussel sprouts with a fork.
- Remove the pomegranate seeds from the pomegranate. It’s easier to do this if you cut the pomegranate into quarters, and place one quarter into a bowl of warm water. This makes it easier to remove the seeds. Repeat for each quarter of the pomegranate. You will need about 1/4 cup of pomegranate seeds for this salad.
- Cut the persimmons into bite-size pieces.
- Combine the beets, brussel sprouts, pomegranate seeds, persimmons, gorgonzola cheese, and walnuts. Top with your favorite dressing if desired, but I personally don’t add anything to this salad.
Enjoy and Happy Thanksgiving!