The Best Thanksgiving Salad
The Best Ever Thanksgiving or Fall Salad!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: salad
- Cuisine: Whole Food Plant Based
- Diet: Vegan
Ingredients
3 beetroot (red or golden) green tops removed
1/4 cup vegetable stock
1/4 cup white wine
1 1/2 teaspoons dried savory herbs (Herbes de Provence are my favorite)
1/2 teaspoon fresh ground black pepper
Zest of a lemon and 1 tablespoon lemon juice
3 large carrots, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 small butternut squash, peeled and cut into chunks
2 – 3 cups Arugula or your favorite greens (kale, combination of baby kale and baby spinach, mesclun greens etc
1/2 cup combination of/or your favorite: pumpkin, sunflower, hemp seeds
1/4 cup dried fruit dates, apricots (unsulphured) raisin, sultanas, cranberries, cherries
1/4 cup pomegranate seeds
1 apple OR Pear OR both, cored and sliced
1/2 avocado cut into chunks
1/4 cup raw unsalted pistachios OR pecans, walnuts, almonds or cashews
1/2 cup fresh herbs, mint, parsley, dill, thyme
Instructions
Pre heat the oven to 400F Line a baking sheet with parchment paper or a Silicone Baking Mat
- Wrap the beets loosely in aluminum foil, put in an oven proof dish and place in the oven for approximately 60 minutes or until a fork can be easily inserted into the flesh. Please check the beets every 20 minutes or so, if they’re dry or scorched drizzle over a tablespoon of water.
- Remove from the oven and peel off the skins when they are cool enough to handle. Slice into thin wedges and set aside.
- In a bowl whisk together the vegetable stock, dry white wine, dried herbs, black pepper, lemon zest and juice.
- Place the prepared carrots, butternut squash and sweet potatoes on the lined baking sheet. Drizzle over the vegetable stock mixture. Spread the vegetables out and cover loosely with aluminum foil. Place in the oven for 20 minutes. After 20 minutes remove, turn the vegetables gently, cover and return to the oven for a further 10 minutes or until tender.
- To assemble the salad place the salad greens on a large serving platter, add the roasted veggies then sprinkle over the:
- dried fruit, pomegranate seeds, sliced apple/pear, avocado, nuts, seeds and fresh herbs
- Drizzle with your choice of dressing and serve immediately.
Find it online: https://marycallan.com/thanksgiving-salad/