No matter what you eat this holiday weekend, do so with pleasure, joy and love. Appreciate your food, for those who prepared it, and infuse gratitude in every bite of goodness you choose.
There is a great Quinoa Stuffing and Homemade Cranberry Sauce in my book - Journey to Optimum Wellness through Sound Nutrition (Healthy Holiday Recipes, Tip #22). This year I am going to make this delicious Winter Squash Salad from the Made with love Cookbook. This salad is a perfect addition to any holiday dinner and I love how seasonal it is!
1 medium butternut squash (2 cups peeled, seeded and cubed)
1 large red onion, diced
7 Tbsp extra virgin cold pressed olive oil
5 Tbsp balsamic vinegar
1 tsp dried rosemary
1/2 tsp dried thyme
1 tsp Dijon or stone ground mustard
2 Tbsp raw honey
Pinch sea salt
3 cups organic arugula
2 cups organic mixed salad greens
4 Tbsp dried cranberries
4 Tbsp raw pumpkin seeds, toasted
2 Tbsp currants
Pomegranate seeds to garnish
Preheat oven to 400. Line a baking sheet with Parchment Paper
Peel and seed the squash, cut into 1 inch cubes. Place the squash and red onion in a large bowl and add 3 Tbsp olive oil, 1 Tbsp balsamic, rosemary and thyme. Toss to coat.
Transfer the mixture to the prepared baking sheet. Roast for 15-20 minutes, set aside to cool for 15 minutes
In a blender on low speed, or using a whisk, combine the remaining 4 Tbsp olive oil, and 4 Tbsp balsamic, mustard, honey and salt. Set aside 3 Tbsp of this dressing.
In a large bowl, toss the cooled squash mixture with the remaining dressing
Add the arugula, mixed greens and reserved dressing, and toss again to coat well
Toast the pumpkin seeds: set a non stick skillet over medium heat, add the seeds and toast until they deepen in color and are fragrant.
Add the cranberries, currants, pumpkin seeds and pomegranate. Toss thoroughly one more time and serve.
There is so much to be grateful for! Happy Thanksgiving!
Yours in health & vitality,