Thanksgiving Salad: Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

Indulge in the perfect balance of fresh greens, sweet dates, tangy pomegranate, and creamy goat cheese with this vibrant Arugula and Spinach Salad. Topped with crunchy walnuts and a hint of creamy balsamic dressing, it’s a deliciously wholesome treat perfect for your holiday celebrations.  

Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

This Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts offers a delightful blend of flavors and textures. The peppery arugula and mild spinach mix form a fresh and vibrant base, complemented by the rich sweetness of Medjool dates. The jewel-like pomegranate seeds provide a burst of tartness, while the coarsely chopped walnuts add a satisfying crunch. Crumbled goat cheese introduces a creamy, tangy element that ties everything together. For an extra layer of richness, a drizzle of creamy balsamic dressing can enhance the flavors, making this salad a perfect balance of savory, sweet, and tangy notes. It's a colorful, nutritious dish that’s both light and satisfying.

Thanksgiving dinner is all about a variety of side dishes, and this salad makes a fantastic addition to the table. It's quick and easy to prepare, adds a refreshing twist to a typically carb-heavy feast, and showcases some of the season's best flavors.

Enjoy!

What Ingredients do I need?

Base:

• Arugula and spinach mix

Toppings:

• Medjool dates, chopped
• Pomegranate seeds
• Walnuts, toasted
• Goat cheese, crumbled

Dressing:

• Creamy balsamic dressing (optional)

Substitutions and Variations

To add variety to your salad, you could try:

• Swap the nuts – Use almonds or pecans for a different crunch.
• Add citrus – Include orange or grapefruit slices for brightness.
• Change the cheese – Try feta, blue cheese, or ricotta for a different flavor profile.
• Incorporate herbs – Fresh mint or basil would bring a new dimension.
• Use a different fruit – Try figs, dried apricots, apples, or pears in place of dates or pomegranate.

Berry and Almond Variation

• Additions: ½ cup mixed berries (blueberries, raspberries, or strawberries), ¼ cup slivered almonds
• Dressing: A honey-lime vinaigrette or balsamic vinaigrette
• Notes: The berries bring a sweet and tart balance, and the almonds give a nice crunch in place of walnuts.

Kitchen Tips and Notes

Here are some kitchen tips to elevate your salad.  

1. Toast the Walnuts: Lightly toast the walnuts in a dry skillet for 3–5 minutes to enhance their flavor and add extra crunch. Just be sure to keep an eye on them to avoid burning.

2. Pit Dates Quickly: Use kitchen shears to cut through Medjool dates for easy pitting and slicing. This method is much faster than using a knife.

3. Pomegranate Tips: If you’re struggling with pomegranate seeds, cut the fruit in half, then hold it over a bowl, cut side down. Tap the back of the pomegranate with a wooden spoon, and the seeds will fall out easily.

4. Cheese Crumbling: To prevent your goat cheese from crumbling too much, freeze it for about 10 minutes before you break it up with your hands. It makes it less messy and gives better control.

5. Dress Just Before Serving: If you're using a creamy balsamic dressing or any vinaigrette, dress the salad just before serving to keep the greens fresh and crisp.

6. Balance Flavors: If the salad feels too sweet (from the dates and pomegranate), add a bit more acidity to the dressing—like a splash of lemon juice or a touch more vinegar—to balance the sweetness.

7. Serving a large crowd:  To serve more than 4 people, simply scale up the ingredients proportionally based on the number of servings needed.  

These simple tips will help enhance the texture, flavor, and overall presentation of your salad!

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Arugula and Spinach Salad with Dates, Pomegranate, and Walnuts

serves 4

Ingredients:

• 9 ounces arugula and spinach mix
• ½ cup pitted and sliced Medjool dates
• ¼ cup pomegranate seeds
• ½ cup coarsely chopped walnuts
• 3 oz goat cheese, crumbled
• Creamy balsamic dressing (optional)

Instructions:

1. In a large bowl, combine the arugula and spinach mix.
2. Add the sliced Medjool dates, pomegranate seeds, chopped walnuts, and crumbled goat cheese.
3. Toss gently to combine.
4. Drizzle with creamy balsamic dressing if desired, and serve immediately.

Spicy Fall Squash Salad

Yum

We are in the home stretch toward one of the biggest holidays of the year:  Thanksgiving!

Each year we have all of our traditional dishes such as my favorite pumpkin pie, mashed potatoes, a wonderful Citrus Rosemary roasted Turkey Breast, lime jello salad, among other veggies such as this and this.  Plus I always try to introduce a new dish each year to keep it fresh and hopefully inspire a new traditional food to the mix.

This year I'm making a wonderful Fall fresh salad.  One with spicy roasted butternut squash, pomegranate seeds, and pistachios!  This salad just screams the flavors of the season.  The squash is roasted and then tossed with a spice mix of cumin, coriander, and a little cayenne for some heat.  Mixed greens are topped with the roasted spiced squash, goat cheese, chopped dates, along with the pomegranate seeds and pistachios.  The whole salad is topped with cider and date dressing that is just fabulous.  The fresh salad is filled with autumn flavors that lend a sweet and spicy note to the salad!

SPICY FALL SQUASH SALAD

You can't pick a better salad to go with your Thanksgiving meal!  The perfect autumn salad full of sweet and spicy flavors that totally compliment each other.  This salad is a WINNER!

Add something new to your holiday spread with this salad.  It's THAT GOOD!

Happy Thanksgiving!







Spicy Fall Squash Salad
adapted from Love and Lemons

1 package pre-cut butternut squash
1 teaspoon Extra Virgin Olive Oil
¼ teaspoon Ground Cumin
¼ teaspoon ground coriander
¼ teaspoon Cayenne Pepper
6 cups spring mix greens
2 ounces Goat Cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
¼ cup pomegranate seeds
¼ cup Pistachios, chopped and toasted

Kosher salt and freshly ground black pepper

Cider Date Dressing (makes extra)
5 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh lemon juice
1 Medjool date, pitted
½ garlic clove
⅛ teaspoon Ground Cumin
¼ teaspoon kosher salt
freshly ground black pepper, to taste

3 to 5 tablespoons water, as needed to blend

Instructions

Preheat the oven to 425°F.   Place the butternut squash cubes on a large baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend well until combined.  Add 1 to 2 more tablespoons of water as needed if too thick.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.