Post Thanksgiving Salad
This salad is made with a rainbow of nourishing delicious ingredients that will help you feel energized and recharged after having overindulged on the previous day.
Roasted squash with crisp greens, quinoa, chickpeas, cranberries and nuts are topped with a maple tahini vinaigrette to yield a vibrant meal that is filling and plentiful.
Post Thanksgiving Salad
Yield: 4
Ingredients
- 1 squash of your choice halved, seeds scooped out
- 2 cups fresh spinach, kale or arugula leaves
- 1 cup cooked quinoa
- 1 cup cooked chickpeas
- 1 cup fresh cranberries or pomegranate arils
- 1 cup purple cabbage shredded
- 1/2 cup goat cheese crumbled( optional)
- 1/2 cup toasted pumpkin seeds
- 1/2 cup toasted walnuts
For the vinaigrette:
- 2 tbsp olive oil
- 1/4 cup apple cider vinegar
- 1/3 cup tahini sauce
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees C (200 F)
- Place the halved squash on a baking sheet lined with parchment paper.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Cook in the heated oven for 30 minutes then take out and let cool.
- In a salad bowl, mix the greens with the quinoa, chickpeas, cranberries, and cabbage. Sprinkle with the cheese if using and the toasted nuts.
- When the squash is cool enough to handle, peel and cut into half circles then add to the salad.
- Mix all the dressing’s ingredients in a small bowl then pour over the salad.
- Mix well to combine then serve and enjoy!
