I love choosing from all of the side dishes there are at Thanksgiving dinner and piling a big plate full of them. I know a lot of vegans who swap out the turkey centerpiece for tofu or another form of protein, but I skip this all together and focus on the rest of the holiday fare. Most of the sides are made up of warm, heavy, and very filling starches. To add a balance to the meal, I always try to incorporate some sort of lighter, seasonal salad.
I always start seeing pomegranate come back into stores around Thanksgiving time, so naturally, I associate it with the holidays. I like to combine them with pears as the sweetness of the pear helps to even out the tartness of the pomegranate. Together, tossed in couscous for substance, they make the perfect cold weather salad. This salad is drizzled in a citrus maple dressing to give it a bright, uplifting flavor. You can easily double or triple this recipe if you want to bring it to a family gathering or potluck. This recipe is great for someone who wants to throw together something quick but still impress whoever they are serving.
I always start seeing pomegranate come back into stores around Thanksgiving time, so naturally, I associate it with the holidays. I like to combine them with pears as the sweetness of the pear helps to even out the tartness of the pomegranate. Together, tossed in couscous for substance, they make the perfect cold weather salad. This salad is drizzled in a citrus maple dressing to give it a bright, uplifting flavor. You can easily double or triple this recipe if you want to bring it to a family gathering or potluck. This recipe is great for someone who wants to throw together something quick but still impress whoever they are serving.
YIELDS
4 side servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups cooked couscous, cold
- seeds from 1 pomegranate
- 2 pears, diced
- 1 shallot, diced
- 1/4 cup green onion, chopped
- 1/2 cup crushed walnuts
- For the dressing:
- juice from 1 lemon (2 tbsp)
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper to taste
Directions
1. Prepare couscous according to package. Drain and rinse with cold water to cool it down. Pour into a large mixing bowl.
2. Stir in the the pomegranate seeds, pear, shallot, green onions, and walnuts. Mix well. Set aside.
3. In a small mixing bowl, whisk together the ingredients for the dressing.
4. Pour the dressing over the salad and mix until combined.
5. Leave salad in fridge until it is time to serve.
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Photo: Lauren Sacerdote
