Introduction to Holiday Salads

The holiday season is upon us, and with it comes the opportunity to create salads that are both festive and delicious. If you’re looking for a salad that shouts "holiday," then you’ve come to the right place. In this article, we’ll explore a Thanksgiving salad that combines the sweetness of pears, the tanginess of pomegranate seeds, and the richness of Parmesan cheese, all tied together with the crunch of puff pastry croutons.

The Magic of Pomegranate Seeds

Pomegranate seeds are a key ingredient in making any salad feel like a holiday salad. Their bright ruby color and sweet-tart flavor instantly elevate the dish to a special occasion level. You can either remove the seeds from a whole pomegranate or purchase them in little containers, saving yourself the hassle of dismantling a full pomegranate.

The Sophistication of Pears and Parmesan

Pears bring a lovely holiday vibe to the salad, and their sweetness pairs perfectly with the savory flavor of Parmesan cheese. The cheese, with its nutty taste and firm texture, adds a level of sophistication to the dish. You can use shaved Parmesan, which is simply Parmesan that has been very thinly sliced or shaved into smallish bite-sized pieces.

The Crunch of Puff Pastry Croutons

But what really makes this salad special is the addition of puff pastry croutons. Unlike packaged croutons, which can be a letdown, fresh croutons made from puff pastry are a game-changer. They’re easy to make by cutting out shapes from the pastry, brushing them with mayonnaise, and sprinkling with Parmesan and salt. Then, simply bake until golden brown.

Making Puff Pastry Croutons

To make the croutons, unfold or unroll the puff pastry onto a baking sheet lined with parchment paper. Cut the pastry into desired shapes or use cookie cutters to create fun shapes. Brush the tops with a light wash of mayonnaise, sprinkle with Parmesan and salt, and bake for 12 to 16 minutes, or until puffed and golden brown.

The Salad Components

The salad itself is a combination of baby arugula, thinly sliced romaine, halved and cored pears, shaved Parmesan, and pomegranate seeds. The vinaigrette is made with minced shallots, white wine vinegar, lemon juice, olive oil, honey, salt, and pepper.

Directions

To assemble the salad, place the arugula and romaine in a large serving bowl. Add the pears, Parmesan, and half of the pomegranate seeds. Pour the vinaigrette over the salad and toss to combine. Scatter the remaining pomegranate seeds over the top and distribute the puff pastry croutons over the salad.

Conclusion

This Thanksgiving salad with pears, Parmesan, and pomegranate seeds is a perfect dish for the holiday season. The combination of flavors and textures, along with the crunch of puff pastry croutons, makes for a truly special salad. Whether you’re serving a crowd or just a few, this salad is sure to impress.

FAQs

• Q: Can I make the puff pastry croutons ahead of time?
  A: Yes, the croutons can be made ahead of time and stored in a sealed container for a few days.
• Q: How do I shave Parmesan cheese?
  A: You can shave Parmesan cheese by using a vegetable peeler to shave off strips of the cheese. Make sure to remove any rind and allow the cheese to sit at room temperature for at least 20 minutes before shaving.
• Q: Can I use other types of cheese instead of Parmesan?
  A: While Parmesan is a key component of this salad, you can experiment with other cheeses like cheddar or feta to find a flavor you enjoy.
• Q: How do I remove pomegranate seeds from a whole pomegranate?
  A: To remove pomegranate seeds, cut the pomegranate in half and submerge it in a bowl of water. Break apart the pomegranate underwater, and the seeds will sink to the bottom while the membrane floats to the top. Strain the seeds and rinse with water.

  By KATIE WORKMAN, Associated Press

  If you want a salad that shouts “holiday,” then you have landed in a very good spot.

  First of all, anytime you want to make a salad feel very festive and holiday-ish, you can’t go wrong with pomegranate seeds. That’s just a fact. Bright ruby little arils, kind of glowing and translucent, with their sweet-tart flavor instantly make a salad feel like a holiday salad. You can remove them from a whole pomegranate, or purchase them in little containers, and save yourself the hassle of dismantling a full pomegranate.

  Then we get to the pears, which have a lovely holiday vibe. Fruit in salad; it always feels special. And sophisticated.

  And cheese! In this salad, we welcome shavings of Parmesan, one of the finest cheeses in the world, with it nutty taste and firm texture.

  But finally — what makes this salad so special — is puff pastry croutons. I cannot stand packaged croutons. I feel sad when I see them, like they have downgraded my salad, and I will pick them out as quickly as possible. But I love fresh croutons. And I love puff pastry. And boy, do I love this combo.

  Many of us think of puff pastry when it comes to desserts, but sometimes forget about how many ways it can be used in savory dishes. You will be amazed at how easy these croutons are to make. You simply cut out the shapes you want your croutons to be with mini cookie cutters (available online and wherever baking tools are sold). Or, just slice the puff pastry into squares or diamond shapes. Remove any excess dough, if needed, give the tops a quick brush with mayonnaise, and a sprinkle of finely grated Parmesan and salt, bake briefly and you have these adorable little croutons.

  I had these tiny little leaf cookie cutters which were just perfect for an autumnal salad (Thanksgiving, I’m all over you). But I also cut them into diamonds and played with some other shapes. They worked every which way. They worked when I left the pastry dough in place around the cut outs, and they worked when I peeled up the excess puff pastry and left the cut out silhouetted on the parchment paper. The mayonnaise is like a cross between brushing them with egg and melted butter, both classic options for making pastry glossy and nicely browned. And the sprinkle of grated Parmesan and salt gives them a great punch of flavor.

  They also keep in a sealed container for a few days, so you can make them ahead, or just store your leftovers for some very stylish snacking.

  Note: Shaved Parmesan is simply Parmesan that has been very thinly sliced, or shaved, into smallish bite-sized pieces. You can actually buy it that way in many upscale supermarkets, in those little tubs. You can also grab a chunk of Parmesan and a vegetable peeler and shave off strips of the Parmesan (make sure you don’t get any of the rind). Very easy to do. Allow the Parmesan to sit at room temperature for at least 20 minutes before doing this, so the shavings will come off smoothly and not get crumbly (and if they get crumbly, toss those crumbles right into the salad).

  Thanksgiving Holiday Salad

  Serves: 6

  Parmesan Puff Pastry Croutons

  • 1 package puff pastry dough, defrosted and chilled
  • About 4 tablespoons mayonnaise, or more as needed
  • About 3 tablespoons finely grated Parmesan cheese, or more as needed
  • Kosher salt to taste

  Vinaigrette

  • 1 large shallot, minced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 teaspoons honey
  • Kosher or coarse salt and freshly ground pepper to taste

  Salad

  • 4 cups baby arugula
  • 4 cups thinly sliced romaine
  • 2 pears, halved, cored, and thinly sliced
  • 1/2 cup shaved Parmesan (see Note above)
  • 1 cup pomegranate seeds, divided

  Directions

  Make the Puff Pastry Croutons: Unfold or unroll the puff pastry directly onto a baking sheet lined with parchment paper. Either cut the pastry into squares or diamond shapes, or any other shape you like, or use cookie cutters to cut the pastry into the desired shapes. You can pull up the dough around the shapes, and toss it, and then you will have croutons that are lightly browned on the sides as well as the top, or you