You’re just days away from an indulgent feast full of mashed potatoes, stuffing, yams and casseroles, not to mention the sweeter side of the Thanksgiving spread, like pies, tarts and turnovers. This week, as you get ready for what’s sure to be a deliciously decadent eating extravaganza, keep your meals simpler and lighter, both in preparation and flavors. A classic, no-fail combo, soup-and-salad is easy to make with whatever ingredients you have in the refrigerator and can be suited to your family’s tastes. Check out one of Food Network’s favorite soup-and-salad pairs below, then tell us your ultimate matchup in the comments.
For a light salad that serves as a simple lunch or easy side dish, try Tyler’s top-rated no-cook Pomegranate, Arugula Salad (pictured above). Tossed with toasted walnuts and juicy pomegranate seeds, this is a go-to recipe that can be made in only five quick minutes. The secret to Tyler’s bright, refreshing salad is its sweet and tangy dressing, a fruity vinaigrette made with pomegranate molasses, zesty lemon juice and red wine vinegar.