A rich holiday meal cries out for something fresh and crisp, and we always volunteer to bring a salad when invited to someone else’s house for Thanksgiving. This colorful version is our go-to recipe, in part because it’s refreshing, delicious, and very forgiving—once dressed, the salad holds its crunch and flavors well.
- 1/2 cup extra-virgin olive oil
- 6 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 head escarole, torn into bite-size pieces
- 2 fennel bulbs, cored and thinly sliced
- 1/2 small red onion, thinly sliced
- 4 oranges, peeled and cut into segments
- 1/2 cup pomegranate seeds
Serves 10–12
- To make the dressing, combine the olive oil, lemon juice, oregano, 1/2 teaspoon salt, and teaspoon black pepper in a jar, seal and shake well to combine.
- Combine the escarole, fennel, and red onion in a large salad bowl. Add the dressing and toss gently to combine. Add the orange segments and toss once or twice to combine. Scatter the pomegranate seeds over the salad just before serving.