I always start the Thanksgiving Feast with a bright fresh salad before the dense, carb-heavy main event. I use autumnal flavors and colors. Sometimes, it’s persimmons, sometimes it’s pomegranates, sometimes it’s golden beets. This year, it was individual Pumpkin Cambozola Walnut Custards on top of baby spinach, garnished with vibrant pomegranate seeds. The Custards are […]