Thanksgiving is in just one week . . . yippee! The holidays have become a really special getaway time for me. The longer I live apart from family, the greater of a gift it is to spend one unhurried, long weekend with them. The extra delicious food is a major perk. And the road trip with my bff Al isn’t a bad deal either. He’s a fun guy. Case in point:
If you’re holding back on calories this week in preparation for the your grandma’s turkey and dressing and pumpkin pie next week, you need to know about this perfect, light yet filling salad. People, it is AMAZING. I’ve been eating it for lunch the last couple of days and love that it’s easy peasy to make and filling. It’s not diet food. It’s whole food with lots of flavor.
Even if you’re not a “salad person,” I’m confident you’ll be sold on this one after one forkful of tart pomegranate arils (love that term), creamy goat cheese, toasty pecans, and butternut squash. If not, just think of it as doing your body a clean eating favor and have it anyway.
The Perfect Pre-Holiday Salad
Recipe adapted from cookingclassy.com
Yield: About 6 Servings
2/3 cup copped pecans, toasted
3/4 cup pomegranate arils
3 oz goat cheese, crumbled
1 butternut squash, cooked and diced
9 oz baby spinach
1/4 c apple cider vinegar
3 Tbsp EVOO
1 1/2 tsp honey
1 tsp dijon mustard
Salt and pepper to taste
Place all salad ingredients in a large bowl. Place all dressing ingredients in a small mason jar, put on lid, and shake to combine. Toss salad with dressing and serve.