Thanksgiving Salad
Category
Salad
Servings
4
Prep Time
30 minutes
Ingredients
1 cup walnut halves
½ cup pumpkin seeds
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1 tbsp olive oil
3 cups cut-up pumpkin (½ inch cubes)
1 head of endive
2 cups tightly packed baby spinach
Seeds from 1 pomegranate (about 1 cups)
1 persimmon, cut into thin slices
2 cups seedless red grapes, cut in half)
2 avocados, peeled, cut into ½-inch cubes
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¼ cup avocado oil
-
1 tbsp balsamic vinegar
1 tbsp lemon juice
-
1 tbsp honey
Salt and pepper
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4 tsp Avocado Topping
4oz crumbled goat cheese
Salad
Dressing
Topping
Directions
Toast the walnuts and pumpkin seeds in a dry skillet over medium heat for 4 minutes or until lightly toasted, stirring frequently. Remove the nut mixture from the skillet, then set it aside to cool.
Heat the olive oil in the same skillet. Add the butternut squash; cook for 7 minutes or until the squash is
tender and lightly browned, stirring frequently. Remove from the skillet and set it aside to cool.
For the Dressing, whisk the avocado oil, balsamic vinegar, lemon juice and honey in a small bowl until
well blended. Season with salt and pepper to taste.
Tear the endive into bite-size pieces; place it in a large salad bowl. Add the spinach, pomegranate
seeds, apple, grapes and avocado along with the cooked nut mixture and pumpkin. Drizzle with
dressing and mix lightly.
Top salad with crumbled goat cheese and sprinkle with the Avocado Topping.
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