Thanksgiving Detox Arugula Salad w/ Pomegranate, Hazelnuts, & Avocado

Happy belated Thanksgiving everyone! I had a wonderful holiday as always down in NJ at Aunt Randi and Uncle Gary's house with the crew. The trip down is so easy now that I have a live-in chauffeur (fiance). I made my famous Today Show brussel sprouts, Uncle Gary provided his usual spread from fromage.com, and we had our typical 2 giant turkeys, a dozen side, and a room full of desserts. It was so fun seeing everyone and playing with all of the little ones. We had a great convo around the dessert table debating baby names ranging from Octavia and Connoroonie to Slither and Zelda. It is almost certain our future children will be doomed if we leave this decision up to my family!

Aunt Randi was generous enough to give me the 2 turkey carcasses to take home to make some soup - not too hard to convince a vegetarian this! I whipped up an incredible Thanksgiving leftover soup with the carcasses, onions, celery, mushrooms, cubed butternut squash, fresh sage, and a ton of water. The whole apartment smelled like Thanksgiving Round 2, and it was incredible! Now that the first of (many) holidays to come is behind us, it is time for a little detox salad to eat something light, fresh, nutritious, and colorful. I have been crazy about this salad lately and have been making it almost every night. This is super quick and is almost effortless if you buy your pomegranate seeds loose. I have been de-seeding them myself lately which would be easy to know if you saw my purple tie-dyed cabinets. Try this out as a side dish with your leftover turkey to refuel your body and get a well-rounded meal! 

 

THANKSGIVING DETOX ARUGULA SALAD W/ POMEGRANATE, HAZELNUTS, & AVOCADO

SERVES 2, PREP TIME: 5-10 MIN, COOK TIME: N/A

Ingredients:

  • 2 servings baby arugula 
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. olive oil
  • Dash of salt and pepper
  • 1/3 cup pomegranate seeds
  • 1/4 cup chopped hazelnuts
  • 2 oz. avocado, chopped (about 1/4 of a large avocado)

Instructions:

  1. Toss the arugula with the balsamic vinegar, olive oil, and salt and pepper
  2. Top with pomegranate seeds, hazelnuts, and avocado
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