This may actually be the perfect Autumn Salad. It’s an adaptation of the Persimmon, Pomegranate, and Pecan Salad my mother makes at Thanksgiving and it’s always one of my favorite items on the table. I changed it up this year because persimmons were already done (short season here in Austin) and because I knew I wanted to snack on leftovers…

The thing about salad is that leftovers are usually tossed out with the compost, am I right? This salad we save and the next day we pick around the greens to find all the goodies hidden between leaves. I decided to forgo the greens this year so leftovers would make it past a day. Chicories such as endive and radicchio hold up well over time and so did this salad.

For this salad, prepare all of the layers and then pile them up right before serving. It makes for beautiful presentation with crisp and fresh components.

Thanksgiving Salad
2 cups arugula, chopped (optional)
2 cups endive, shredded
2 cups radicchio, shredded
4 ribs celery
1 cup dates, pitted and chopped (about 10 dates)
1 cup pecans, chopped and toasted
1/2 cup pomegranate seeds
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper to taste

Chop or shred the arugula (if using) and place in a large serving bowl. Add the layer of the radicchio and then the endive. To prepare the celery, peel the outer fibrous strings. Then slice the celery on a diagonal very thinly. Place celery on the endive.

Place chopped dates, then toasted pecans, and last the pomegranate seeds on top of the chicories and arugula.

Sprinkle salt and pepper and half of the oil and lemon juice. Add more of each to taste.