Thursday, November 27, 2008
For Thanksgiving I wanted to make something fresh and full of fruit to balance the rich potatoes and stuffing. But this is a lofty goal understanding you need to fly a fresh berry 3,000 miles to make it to my door. I decided to try and embrace what was available (okay fine I know pomegranates are not growing on every Rhode Island doorstep) and made this flavor-filled salad of pomegranates, dried figs, dried apricots, and toasted nuts.
2 seeded pomegranates
1 cup dried apricots chopped
1 cup dried mission figs chopped
1/2 cup toasted walnuts chopped
1/2 cup toasted pecans chopped
juice of 1 lemon
This is as easy as preparing everything, toasting the nuts, and tossing together! This is really great tossed with greens and goat cheese or eaten as a side with heavy foods that need a balance.