My sister and I have been in charge of cooking Thanksgiving together since we were both in high school. When I started going to California with my then-boyfriend for Thanksgiving, we spent a few Thanksgivings apart, which was hard. Then my whole family started coming to California for Thanksgiving to have a joint dinner with both sides of our family, and in one of those early years, my sister and I picked out this salad to be our green vegetable on the table. Everyone loved it so much we make it now for most holidays, and on random weeknights too! It has become a classic for us. (Based on a salad in Sababa by Adeena Sussman)

• 1/4 c olive oil
• 2 Tbsp pomegranate molasses
• 1 Tbsp date syrup
• 1 Tbsp dijon mustard
• 1 Tbsp  finely minced shallots
• 4-6 medium medjool dates
• 1/2 c pecans
• 8 c arugula
• 1 c crumbled feta
• Salt and pepper to taste

1. Dressing: In a jar, add  olive oil, pomegranate molasses, date syrup, Dijon mustard, finely minced shallots, salt and pepper, then shake until creamy. No need for exact measurements, you can just add by feel and adjust to taste!
2. Roast 4-6 medium Medjool dates and ½ cup pecans under the broiler until slightly caramelized/toasty, a couple minutes.
3. Add  arugula to a bowl, then top with toasted dates and pecans; crumbled feta; and dressing, then toss. Alternatively, if anyone is averse to nuts or dates, just add the dressing and cheese, and let others top (or not) as desired.