5 oz Dole Sweet Baby Lettuces
1 cup pomegranate arils
1 ruby red grapefruit, supremed and diced
1 small red onion, thinly sliced
1/2 cup crumbled feta
for the dressing:
1 oz ruby red grapefruit juice*
1 oz olive oil
1 tablespoon sherry vinegar
1/4 teaspoon honey
freshly ground black pepper
Toss together the salad ingredients in a large bowl. Set aside. Whisk together the salad ingredients (or shake them in a dressing shaker) until well-combined. Drizzle over the salad. Toss and serve immediately.
*Squeezed out of the bits leftover from supreming the grapefruit.
My thoughts:Dole approached me to create a recipe for a healthier Thanksgiving side dish. I was excited because it was the excuse I needed to make the grapefruit-pomegranate salad I had thought of last year but never got around to making. I thought the sweet baby greens would be a good choice because I didn't want them to overpower the grapefruit and pomegranate but to complement it. Supreming the grapefruit and peeling the pomegranate was a bit of work but the rest of the salad is so easy! What I would do is prepare the grapefruit, pomegranate and salad dressing the day before Thanksgiving and refrigerate them. Then you just have to toss it all together and serve in the big day! The perfect light, festive yet flavorful side for Thanksgiving!
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Check out more healthy Thanksgiving dishes by Dole. My favorites are the Butternut Squash with Eggplant-Pomegranate Sauce because I can't get enough of pomegranate and Vegetable and Kale Au Gratin because it uses up a lot of the vegetables I always have on hand and baby kale is kale even I like!