Horrayyy! It’s Thanksgiving week! So much to be happy and thankful for this year. I am especially thankful to all you who read the blog, or follow along on Instagram and are a part of the fun, happy, encouraging community we have there. I truly love getting to share my life and my passions with you all. So thank you. I am thankful for YOU!
Today I am sharing with you a beautiful Roasted Butternut Squash and Kale Fall Salad, with pomegranates, farrow grain, and pecans. I love salads that are bursting with color. The more vibrant and colorful they are, the happier I feel.
This salad is hearty enough to be an entree with all of these great components of fiber, protein, healthy fats, and carbohydrates. But it also makes the perfect side dish, and is what I’ll be bringing to Thanksgiving myself.
Pomegranates are the bomb!
1. Pomegranates are loaded with polyphenols that have powerful antioxidant properties that prevent free radical damage of the walls of arteries, thus preventing heart disease.
2. Pomegranates help lower blood pressure by preventing the activity of serum angiotensin-converting enzyme.
3.They boost your immune system! Pomegranates are rich in anti-inflammatory compounds, and are extremely healthy for those suffering from immune-related disorders like rheumatoid arthritis. They are also rich in vitamin C, which boosts antibody production and development of immunity.
4. Pomegranates also help lower stress. According to a study conducted by Queen Margaret University, people who drank pomegranate juice had lower levels of cortisol, a stress hormone that is increased under stressful situations. (SOURCE)
Roasted Butternut Squash and Kale Fall Salad
1 head of kale
1 large butternut squash, peeled and diced
2 sprigs fresh thyme
1 Tbs coconut oil
1 pomegranate, seeded
1 cup farro grain, cooked (could use quinoa or barley if you want, but I really enjoy the nutty flavor and chewy texture of the farro, definitely try it out.)
1 Tbs flaxseed meal
1 Tbs Chia seeds
- Preheat oven to 450 degrees Fahrenheit.
- Peel and dice butternut squash.
- Toss butternut squash in melted coconut oil and thyme leaves. Spread on a pan and bake at 450 for 25 minutes.
- Boil water and cook the farro according to the instructions on the bag.
- Cut the pomegranate in half and take out all the seeds. It can get messy and there are lots of different ways to do it. I like to put the half in a large bowl of water and take all the seeds out under water. Then strain through a strainer and pick out all the white skin pieces.
- Wash the kale, and pull the leaves from the stems, then roughly tear apart the leaves into smaller pieces.
- Assemble the salad. Put in the kale, farro, pomegranates, pecans, flaxeed, chia, and toss together with your favorite dressing. I suggest you make this delicious No Honey-Mustard Dressing below!!
No Honey Mustard Dressing
1/4 c dijon mustard
1//4c maple syrup (can use honey if not vegan)
2 Tbs vegan mayo, such as “veganaise” or “just mayo”
1/2 lemon, juiced
1 tsp apple cider vinegar
Directions: put all ingredients in a bowl and whisk together.
Pour a generous amount over your happy vibrant salad and enjoy!
What are you taking to thanksgiving dinner this year?