Every Thanksgiving feast needs something raw — something citrus-y and crisp and colorful. This vibrant assembly of greens showcases some of the best in seasonal flavors, and its autumnal hues are the perfect finishing touch on your table. —CAVA
3 to 4
heads of little gem lettuces
sweet potatoes, peeled and diced
pinch of nutmeg and pinch of cayenne, to taste
kosher salt and freshly ground pepper, to taste
fiji or honey crisp apples
finely diced celery
minced fresh mint
salt and freshly ground pepper, to taste
In This Recipe
Heat oven to 425 degrees Fahrenheit. Toss diced sweet potato pieces with a few swirls of olive oil and cumin, chili powder, nutmeg, cayenne, salt, and pepper. Spread on a large baking sheet and roast, stirring occasionally to achieve an even crispiness, for 25 to 30 minutes. Set aside.
Whisk lemon juice, tzatziki, and water together. Season with salt and pepper to taste. Toss greens with pumpkin seeds, thin apple slivers, pomegranate arils, celery, and sweet potato. Drizzle tzatziki dressing over salad and top with fresh mint and cracked black pepper.