Keeping with the Thanksgiving theme, we are giving you another delicious recipe to impress your guests. In our eyes, it is up to you to set yourself up for success, so be proactive to avoid becoming a Thanksgiving food coma victim. We know (all too well) that food comas happen to the best of us, but we are here to give you the tools to navigate Thanksgiving dinner like a pro.
Whether you are hosting or going to be a guest at Thanksgiving dinner, it is up to you to provide healthy dishes that you know you can enjoy without feeling deprived. This doesn't mean you can't try the stuffing or apple pie, but if you fill up with a heaping portion of this colorful and nutritious salad, and a side of our sweet roasted carrots, there will be inevitably be less room for the stuffing!
Autumn Salad (serves 6):
- 5 cups 1/2 inch cubed butternut squash (1 2 pound squash)
- 2 tablespoons olive oil
- Course salt
- 2 tablespoons dried rosemary
- 2 tablespoons orange juice
- 1.5 tablespoons of walnut oil (any nut oil will do)
- 1.5 teaspoons fresh lemon juice
- 8 cups mixed greens or arugula
- 1/2 cup chopped walnuts
- 1/2 cup pomegranate seeds
- 1/2 cup crumbed feta (optional)
- 1 tablespoon balsamic reduction
- Preheat oven to 450 degrees
- Toss the squash with olive oil, rosemary, and salt on a large baking sheet. Roast for 15 minutes. Turn squash over with a spatula and roast for another 15 minutes until brrowned and tender. Let sit and room temperature
- Whisk the orange juice, walnut oil, and lemon juice in a large shallow bowl and add a pinch of salt and pepper. Add the greens, walnuts, and pomegranate seeds and toss evenly.
- Place the squash over the salad, sprinkle the feta cheese, and drizzle with a balsamic reduction
- Serve and receive praise from your loved ones :)