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The BIG Salad and the Only Salad Dressing Recipe You’ll Ever Need

Rebecca Edmondson

For 9 delicious seasons we watched Elaine Benes order “the BIG salad” every single time the dysfunctional foursome of Seinfeld dined at Monk’s. What we don’t know is what exactly was in it. I always fantasized it to be a power salad, rainbow in color and hefty in weight meant to effortlessly match our favorite copy editor’s oversized 90’s power suits. With Turkey Day approaching and in the spirit of the festivus season, I decided not to wonder anymore and create Elaine’s enviable salad for all of you.

Just like our favorite fictional female voice, “The Big salad” is delightful, balanced, a little nutty, and will always be the memorable side dish you that could have been the entire meal. Loaded with big flavors and big benefits like fiber, antioxidants, vitamins, minerals, and a tasty crunch, this salad is the perfect Thanksgiving eve meal. Bonus! This is a dish that keeps so leftovers can easily turn to into a healthful side to compliment the impending feast. Try it tonight and share it tomorrow. I’m sure your family and friendsgiving guests will certainly say, “it's a salad, only bigger, with lots of stuff in it.”

the big salad

ingredients

for the salad

  • 1 Head of lacinato or dinosaur kale

  • 1 small acorn squash-peeled, seeded, + cut into cubes (you can also find it pre-cut seasonally)

  • 1 pomegranate seeded

  • 1 avocado sliced

  • goat cheese

  • pistachios

  • 1 tsp cinnamon

  • 1 tsp cumin

  • drizzle of local honey

  • s+p

for the dressing

  • 2 tbsp of cold pressed extra virgin olive oil

  • local honey to taste

  • squeeze of Lemon

  • salt + pepper

  • splash of Apple cider vinegar

directions

  1. preheat oven to 400 and line a baking sheet with parchment paper

  2. toss the cubed squash with olive oil to coat + sprinkle mixture of cinnamon, + cumin, s + p

  3. roast in the oven for 15 to 20 minutes, allow to cool

  4. while baking de-rib, rinse and spin your lacinato kale

  5. place cleaned kale on a cutting board to give it a rough chop

  6. whisk together lemon w/ acv + honey and stream in evoo, season with s+P (add in fresh garlic or turmeric for an extra kick)

  7. grab your favorite giant serving bowl or platter + toss the kale w/dressing to marinate then season greens with s+ p

  8. top with squash, avocado, pomegranate, pistachios, + goat cheese


Abundantly,

BE.