3 Fabulous Salad Sides For Thanksgiving

Not only are these dynamo salads a big flavor bomb, easy to make and intensely satiating, but it’s loaded with all the antioxidants, omegas, nutrients, vitamins and disease fighting, pH balanced ingredients you need for the entire day in one meal!

Savory Sweet Potato + Pomegranate Salad

Serves 6  ||  Cook time: 30 minutes – Prep time: 10 minutes – Active time: 40 minutes

Instructions:

1. Preheat the oven to 400. Place sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Toss again with curry, cumin, salt and pepper. 

2. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven. 

3. Place the sweet potatoes in a large bowl. Add pomegranate arils, pumpkin seeds, and feta cheese. 

4. In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. 

5. In a separate bowl toss arugula with dressing until leaves are coated

6. Add sweet potato, pomegranates, pumpkin seeds and fetes cheese to the salad and toss gently. 

6. Top with a few grinds of salt and pepper

7. Serve, devour and delight!

Shaved Brussels Sprouts, Pomegranate, Pistachio + Pecorrino  Salad 

Serves 10  ||  Cook time: 15 minutes – Prep time: 15 minutes – Active time: 25 minutes

Dressing Instructions

1. In a small bowl whisk ingredients together in the order above until blended.

Salad Instructions

1. Cut each Brussels sprout in half through the root, then slice thinly.

2. In a large bowl combine brussel sprouts, pistachios and pomegrantes. Stir gently.

3. Drizzle vinaigrette over top and toss

4. Season with salt and pepper

5. Add Pecorrino Cheese {save a little to crumble over the top} and toss

6. Voila!

salad-featured

Roasted Butternut Squash, Kale + Beet Salad

Serves 4-6  ||  Cook time: 15 minutes – Active time: 15 minutes

1. Coat butternut squash with olive oil, cinnamon, salt, pepper and maple syrup, place on cookie sheet and roast 10-15 minutes in the oven at 400.

2. Toast walnuts on separate sheet at the same time, 8-10 min.

3. Grate beets with the large slots on a cheese grater.

4. Take squash and walnuts out of oven and let cool slightly.

5. Combine and toss kale, walnuts and squash with Apple Cider Vinaigrette – make sure leaves are coated.

6. Add and toss beets last, drizzling more vinaigrette.

Serve, enjoy and toast to good heath!

Apple Cider Vinaigrette Recipe Here


List of
Ingredients

Savory Sweet Potato + Pomegranate Salad

4 large sweet potatoes, peeled and cut into 1-inch cubes
1 tsp curry
1 tsp cumin
1 tablespoon olive oil
Salt and pepper, to taste
1 cup pomegranate arils
1/2 cup roasted and salted pumpkin seeds
1/2 cup feta cheese
5 oz baby arugula

Pomegranate dressing:
3 Tablespoon pomegranate juice
3 Tablespoons red wine vinegar
1 1/2 Tablespoon honey
3 Tablespoons olive oil
Salt and freshly ground black pepper, to taste

Shaved Brussels Sprouts, Pomegranate, Pistachio + Peccorino Salad

Ingredients
1¼ lb. Brussels sprouts
⅓ cup shelled pistachios, chopped
⅓ cup pomegranate
⅓ cup grated Pecorrino cheese
Salt and pepper to taste

Dressing
1 tsp finely chopped shallots
1 1/2 lemons fresh squeezed
1 Tablespoon champagne vinegar
1/4 tsp salt
1/4 tsp pepper
1/2 cup olive oil
2 tablespoon truffle oil

Roasted Butternut Squash, Kale + Beet Salad

2 Cups cubed butternut squash
3-4 / 5-7 oz handfuls fresh baby kale
2 large raw beets
1 cup toasted walnuts
½ tsp cinnamon
¼ maple syrup
¼ cup olive oil to coat the butternut squash before roasting
2 pinches kosher /Himalayan salt
3 twists of the pepper mill