Happy Canadian Thanksgiving to all of you! I hope you’re all able to take a moment this weekend to soak in all that you are thankful for: family, friends, health, laughs and of course the exquisite tables of never-ending food that we are fortunate enough to prepare over hours with love and devour within just a few minutes! I am remarkably thankful for this holiday as it truly allows me to press pause on my life for just a moment and in that moment realize that even though our world is struggling in many ways, there is still beauty, resilience, love and a positive energetic force that goes on around us, let’s embody those forces and emit them to the world around us. In that little message I am going to share with you a little sumthin sumthin that I whipped up yesterday to bring to the table of feasts at my family dinner, with overwhelming positive feedback on my Thanksgiving Butternut Squash & Apple Feta Salad with Pomegranate Balsamic, I will pay it forward to your table of thankfulness and hope you and your loved ones truly enjoy!
I signed up for the salad category as my contribution to my mom’s always INCREDIBLE Thanksgiving dinner this year, I wanted make a hearty but still fresh, seasonal salad that encompassed Thanksgiving colors and flavors. I hummed and hawed on what type of salad to make and decided to go with what I had on hand and hope for the best! I had a giant butternut squash lying on the counter top, a head of fresh kale/sweet kale super food leaf mix in the fridge, a pot full of herbs, a mound of golden apples, half a red onion bulb and some of my fav fixings like pecans, hemp, pumpkin seeds and that salty delicious feta! Then I got choppin and cookin and this salad came out better than I could have imagined!
So if you need to bring something to dinner tomorrow… (sorry this post is a little late, but I had to share!) now you’ve got a seasonal salad to impress the fam jam with and it keeps well for the next day so you can keep a little for yourself to snack on the day after indulging!
Here is what you’ll need and hopefully have lying around!
Serves 6-8 people:
4 cups of butternut squash – peeled & cut into small cubes
1 tbsp fresh rosemary (1 tsp dried)
1 tbsp fresh thyme (1 tsp dried)
2 tsp onion powder
2 large golden apples – sliced into matchsticks
8 cups of soft curly kale (I did 4 cups of kale and 4 cups of the Eat Smart Sweet Kale Salad mix)
1/4 red onion – very thinly sliced
1/3 cup pecans whole (tossed in 1 tsp honey & 1/4 tsp cinnamon, pinch of salt)
1/4 cup light feta – crumbled
2 tbsp pepitas
2 tbsp hemp (I buy bulk at Superstore/Save on Foods)
1 tbsp apple cider vinegar
Salt & Pepper to taste
Pomegranate Balsamic Salad Dressing:
1/2 cup fresh pomegranate juice
1/4 cup balsamic vinegar
1/2 tbsp dijon mustard
1 tsp honey
Salt & Pepper to taste
How to make:
Heat oven to 400 Fahrenheit
Take diced butternut squash & toss with a small amount of olive oil until just coated, toss in fresh herbs, onion powder, salt & pepper.
Line a baking sheet with parchment paper and bake squash for 20 minutes, flip half way.
In a large salad bowl add your kale/kale mix, apples, red onion, apple cider vinegar, salt & pepper and toss well.
Take your pecans & toss them in 1 tsp of warmed liquid honey, cinnamon & a pinch of salt, when your squash has 6 minutes left to bake, add to your baking sheet and bake 3 minutes a side.
When your squash & pecans are done, let them cool.
Crush pecans and top your salad with crushed pecans, squash, hemp, pepitas & feta.
Add all your dressing ingredients together and mix well.
Pour dressing over your salad when ready to serve, enjoy your Thanksgiving Butternut Squash & Apple Feta Salad!
Happy Thanksgiving and sending much love, XOXO!