If you’re looking for a last minute dish to bring to Thanksgiving dinner, this Harvest Salad is your answer! A few weeks ago, we had some friends over for dinner. I was making chicken parmesan and was looking for something to go with it, so I grabbed all the ingredients I had on hand and this salad was born. Anytime you add pumpkin seeds, roasted squash and pomegranate seeds to a salad, it’s going to be pretty amazing. 😉
I love a good salad, but I don’t love salad in general. Lettuce and raw veggies don’t necessarily taste good on their own. Over the years though, I have learned how to make salads more enjoyable and I wanted to share some of my tips.
Tip 1
Add fruit. I love adding fruit to my salad. Blueberries, raspberries, apples… whatever you have around the house, toss it in! I love the little bit of sweet that fresh fruit adds to a salad. Most fruits, especially berries are packed with antioxidants.
Tip 2
Crunch is also important! A good salad is all about flavor AND textures. I love adding nuts or seeds for crunch in my salads. They add texture, but they are also a great source of healthy fats and will help keep you full longer.
Tip 3
Add something warm like roasted vegetables. I love the depth that warm, roasted vegetables give salads. My favorites are roasted squash and broccoli, but again, you can really use anything you have on hand. Chop your veggies and toss in avocado oil. Roast them at 400 degrees until soft and browned on the edges. SO good!
Tip 4
A good dressing goes a long way. Most store bought dressings aren’t healthy. They are made using oils (canola, soy, vegetable) that are high in Omega 6 fatty acids. Omega 6s are extremely inflammatory and over consumption can lead to chronic disease. There are also a lot of other ingredients like sugar, high fructose corn syrup and dyes that also not good for you. My favorite is a basic homemade balsamic vinaigrette. I don’t have my own recipe posted yet, but here is one that is similar.
I have applied all of these tips to this Harvest Salad. It’s SO good and I hope you love it. Don’t forget to tag us in a picture on social if you make it. (It’s so pretty!) If you’re looking for a dessert recipe for Thanksgiving, we’ve got you covered with these Pumpkin Yum Yums!
Harvest Salad
Ingredients
- 1 container greens
- 1/2 butternut squash (cubed)
- 1/4 cup pomegranate seeds
- 1/4 cup pumpkin seeds
- 1/4 cup feta or goat cheese
- 2 Tbsp. avocado oil
- 1 Tbsp. maple syrup
- 1/4 cup your favorite dressing (I recommend poppyseed dressing)
Instructions
- Preheat the oven to 400 degrees.
- Toss the diced butternut squash in the avocado oil and maple syrup.
- Spread out on a pan lined with parchment paper.
- Roast for about 20 minutes or until it is soft and golden brown.
- While the squash is roasting, add your greens to a large bowl.
- Toss with half of the salad dressing. Add more to liking if needed. (My favorite with this is the organic poppyseed dressing from Aldi.)
- Top with the roasted squash, pomegranate seeds, pumpkin seeds and feta.
- Serve immediately and enjoy!
