Snow is falling, flannel PJ’s are on, and my parents house is my office for the day. Suddenly, I feel the holiday bug has hit me. I am ready for the feasting, and gifting, and extra special loving to begin.
In preparation for tomorrow, I whipped up my family a healthy, wholesome lunch this afternoon. Perhaps consider doing something similar for your own dinner, pre or post Thanksgiving day.
Light meals are extra welcomed this time of year.
Salads are rarely rocket science. For this one, I tore up a bunch of washed romaine, while I let a butternut squash roast. For the squash, preheat your oven to 375F. Slice it in half, lengthwise and remove the seeds, and then cut into 3/4-inch half moons. Place on a baking sheet lined with aluminum oil, and lightly coat with olive oil, salt and pepper, and add a bunch of fresh thyme. Bake for 30-35 minutes, until soft and creamy, but still together enough to slice.
For the vinaigrette, mix 2 parts oil to one part apple cider vinegar, and throw in a few Tbsp. of Dijon mustard. Season with pepper. If you use enough Dijon, likely you won’t need any salt. The Dijon should make it creamy, but not be overpowering in flavor. Taste as you whisk.
Toast up a handful or two of chopped pecans, depending on how many heads of lettuce you’re using. Simply add to a dry skillet over medium-high heat and stir with a spoon until edges of the pecans are browned.
Toss lettuce with the vinaigrette. Chop the cooked squash into bite-sized pieces, and add to the salad bowl. Throw in toasted pecans and a handful of pomegranate seeds. Share, eat, enjoy.
Happy Thanksgiving, FoodFitnessFreshAir friends!