If you ask for a Thanksgiving salad, don’t get mad when the jokes pop off. It may sound a little like asking for a basket of French fries and a diet coke, especially if your plate is loaded with all kinds of carb-dominant Thanksgiving sides. In all fairness, salads are delicious and come in all kinds of varieties: green salads, vegetable salads, pasta salads and fruit salads. And even with a plate loaded with fatty, delicious foods, it helps to add a little balance to your Thanksgiving meal.

Here’s a suggested Thanksgiving salad that should be a hit for vegetarians and omnivores alike, and contains six servings. (Note: Because of the honey, this may not be ideal for vegans. Or, just skip the honey ingredients.)

Thanksgiving Salad Ingredients

• 7 cups mixed spring greens
• 1-1/2 cups of sliced honeycrisp or green apples
• 1/2 cup pomegranate seeds
• 1/2 cup nutritional yeast (or shredded plant-based cheese of your choice), 3/4 cup for “cheesy” couscous
• 1/2 cup chopped nuts (candied pecans or honey roasted peanuts) or ground walnuts
• 1 cup of a grain (couscous or quinoa)
• 1 cup of vegetable broth (or water)
• 1 tablespoon of olive oil or grapeseed oil

Thanksgiving Salad Dressing Ingredients

• 1/2 cup of olive oil or grapeseed oil
• 3 tablespoons of red white or white vinegar
• 1 tablespoon of Dijon mustard
• 1 tablespoon of maple syrup or honey
• 2 medium-sized garlic cloves
• Black pepper (to taste)
• Morton’s Lite Salt (to taste)

Thanksgiving Salad Directions

1. Pour broth (or water) in a sauce pan.
2. Add a tablespoon of olive oil or grapeseed oil with a pinch of salt.
3. Bring water to a boil.
4. Stir the couscous in the boiling water, and turn the stove burner off.
5. Cover the pan, and move the couscous away from heat.
6. Let the covered couscous sit for approximately 10 minutes until it has absorbed all the water.
7. (Optional) Add one-fourth cup of nutritional yeast to make the couscous “cheesy.”
8. Fluff couscous and/or nutritional yeast with a fork.
9. Add your mixed greens into a large bowl with enough room to spread apples and nuts around.
10. Spread the pomegranate seeds on top of the apples and nuts.
11. Shake the nutritional yeast on top.
12. Mix all dressing ingredients together in a separate bowl. Use a small whisk or a fork until it’s completely blended.
13. Add a serving spoon of couscous onto your plate, and add salad mix on top.
14. Add vinaigrette dressing.
15. Serve both immediately.

Note: Oil can make the dressing appear more solid than liquid once refrigerated. But if you and your Thanksgiving guests don’t finish the full salad, refrigerate the vinaigrette for later use. Then, allow it a few minutes to warm at room temperature before adding on top of the salad again. Microwaving is optional but not recommended.