I'm bringing this salad to our family's Thanksgiving feast today. I have yet to taste it, but I already see myself making it all winter long. It pops with flavor and color on a bed of tender, locally grown greens and took about ten minutes to throw together. Arugula, baby bok choy and kale, and other unique leaves from Kettle Rock Farm cozy up beneath a salty, smooth sheep cheese and juicy, crunchy pomegranate seeds. The pistachios were a last-minute addition, but they add color and richness and hey, it's Thanksgiving, so why not? I also baked up a helluva pie last night: sweet potato filling topped with whiskey and maple glazed pecans in a gingersnap crust. I can't wait to dig in. The cooking is done and now it's time to enjoy the holiday, but first a bit on a few of the many things I'm grateful for in this moment:
Being alive. Being able to love. Being in love. Being loved. This life. Love you all.
Family - ours are big and loud and loyal, fun, kooky, welcoming, and full of more love than I could have ever hoped to experience in a lifetime.
Friends - I just don't know what a life would be without them. Some of you I've just met others it feels I've know forever, but despite the length of our walks together, you always lend a listening ear, a word of encouragement, a killer hug.
Mentors - There have been some truly amazing people who've helped me get to where I am today. They've cheered me on, given well-thought advice, written and spoken well of me so I could realize my dreams and be my best self.
Food - Coffee ice cream, creamy blue cheese, champagne, dark chocolate, toasted pecans, guacamole, poached eggs, Reese's peanut butter cups, the best salads, roasted sweet potatoes, rosemary, butternut squash soup, browned butter, french toast, brussels sprouts, homemade chicken broth, raspberry jam, basil & so much more.
My new career - I'm blessed with jobs that allow me connect with people, nourish and be nourished in return, be constantly challenged while being surrounded with coworkers that lift me up and inspire me and make coming to work worth it every day.
A roof and four walls, sweaters, my heated blanket, our bed, a sound mind and an open heart.
For today, yesterday and every day before it.
Thank you, thank you, thank you.
Pomegranate, Pistachio and Sheep Cheese Salad
- 4 oz mixed greens, roughly chopped
- 2 oz arugula, roughly chopped
- 4 oz crumbly sheep cheese
- 1/2 cup pomegranate airls
- 1/2 cup pistachios
- Vinaigrette: 1/4 cup each of canola oil and white balsamic vinegar, a pinch each of salt, sage, and black pepper and a generous squirt of Dijon mustard
Toss all ingredients together and then toss with half the vinaigrette, taste and add more dressing to your liking.