Happy Thanksgiving! What are you making today? What is your favorite Thanksgiving dish? Mine is definitely stuffing, but marshmallow topped sweet potatoes come in a close second. This Thanksgiving, I was tasked with bringing a vegetable dish, and this salad came to be.
Thanksgiving is a great time to enjoy time with family, both in and out of the kitchen. It can get a bad rap as a time for stuffing yourself silly. But Thanksgiving shouldn’t be mindless! So this Thanksgiving let’s shift our focus onto ENJOYING the day, not ending it with a painful belly ache. This yearly meal is special for the food, absolutely, but Thanksgiving food can be enjoyed any time of year. Rather, it’s a day to be truly present with family and friends. Shifting our attention away from the to-do lists, the work obligations, the political controversies and getting back to what’s truly important. Enjoy it as a day to be with the people who you don’t get to spend as much time with as you wish you could. Don’t stress about the food, it’s just food after all. Be grateful. It’s good for your health after all.
So.. this salad! Start by chopping up your kale. Then add shredded brussel sprouts (I used a mandolin) and massage for 2 minutes with olive oil, lemon, and sea salt. Set aside. Once roasted butternut squash has cooled, add it to salad with pecans and golden raisins. Next add balsamic-date dressing and mix together. Easy and delicious.
- 1 bunch kale, chopped
- 1 lb shredded brussel sprouts
- ½ lemon
- 2 Tbs olive oil
- Sea salt to taste
- 1 lb butternut squash, chopped
- ½ cup pecans
- ½ cup golden raisins or cranberries
- ¼ cup chopped dates or sub 2Tbs sugar/maple syrup
- 2 Tbs balsamic vinegar
- ¼ cup olive oil
- ½ lemon
- 1 Tbs dijon mustard
- Salt and pepper, to taste
- Preheat oven to 400 degrees and roast butternut squash for 25 minutes.
- Combine brussel sprouts and kale in a large bowl and massage with hands for 2 minutes with 2 Tbs olive oil, ½ lemon squeezed, and sea salt.
- Once squash has cooled, add to salad with pecans and raisins and combine
- Mix together all ingredients for dressing in a small bowl with a whisk
- Pour over salad and lightly toss with tongs
- Top with extra pecans and goat cheese, if desired (will no longer be vegan)
Happy Thanksgiving! And if you need a little extra support, here are some great links:
Relaxation Techniques (MBG)
Enjoying the Holidays (The Real Life RD)
Being Thoughtful (Imma Eat That)
Thanks for reading! 🙂