I wanted to serve a salad over Thanksgiving that would match the holiday spirit and colors. While I originally looked and couldn't find baby arugula leaves in the market, I settled on mesclun which makes it even more visually appealing. The feta picks up on the white in the curly endive and the pomegranate seeds mimic the color of radicchio leaves, all strong flavors that pair well with the lighter orange dressing.

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