Thanksgiving Roasted Vegetable Salad

Thanksgiving is one of the best celebrations, mostly because it brings together two of our favourite things - delicious food, and our loved ones. It gives us the opportunity to create new memories and reflect with gratitude. 


We see health and family as the greatest gifts that life can give. Which inspired us to create healthy products for other families to share and enjoy together. That’s something that keeps us feeling grateful day after day! 


So, we wanted to share a simple fall salad that is a great addition to your thanksgiving celebrations. With roasted sweet potatoes and squash, candied pecans, fresh pomegranate and our creamy Tahini Turmeric dressing, this salad is hearty and bursting with delicious fall flavours that’ll leave you feeling thankful … emphasis on the full!


What you’ll need

Roasted vegetables:

- 5 cups of sweet potatoes and/or butternut squash

- 1 ½  tbsp coconut oil

- 2 tbsp maple syrup

- ½ tsp cinnamon

- ¼ tsp cayenne pepper

- pinch of salt and pepper

 

Candied Pecans:

- 1 cup of pecan halves

- ½  tbsp coconut oil

- 1 tbsp maple syrup

- 1 tsp cinnamon

- ¼ tsp salt

 

Salad (optional)

- ¼ cup red onion

- ½ cup fresh pomegranate seeds

- 2 cups arugula

- 2 tsp olive oil

- pinch of salt and pepper

- 2 Tbsp lemon juice


Directions:

- Preheat the oven to 375 degrees F (190 C). 


Roasted Vegetables

- Wash and peel sweet potatoes/squash. 

- Cut into small pieces. Add coconut oil, maple syrup, cinnamon, cayenne, salt and pepper to the sweet potatoes and toss to combine.

- Place sweet potatoes on a greased and unlined baking sheet. 

- Bake for 25-30 minutes or until they fork tender, and look golden brown. 


Pecans

- Place a cup of pecans on a separate baking sheet, and cook for 8 minutes. 

- Remove from the oven and add coconut oil, maple syrup, cinnamon, and salt. Turn nuts and ensure they are coated evenly. 

- Return to the oven and cook for 5 minutes, or until golden brown and fragrant. Be sure to keep close during baking, as they can overcook very easily.

 

Serve that salad

- Add arugula to a serving bowl and drizzle with lemon juice, olive oil, salt and pepper. 

- Toss gently to combine. 

- On top, add roasted sweet potatoes/squash, roasted pecans, pomegranate and thinly sliced red onion. 

- Drizzle with Tahini Turmeric dressing.

- Enjoy! 


We hope that you and your loved ones FALL for this delicious salad as much as we did! Have a great long weekend! 


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