Unfortunately, Thanksgiving is also a time when people over eat (by a long shot) and the food( and there is a lot of it) is generally not very healthy. Sure, there might be vegetable sides and dishes, but they are usually covered in butter or bacon! Speaking of butter, just about every Thanksgiving dish contains it! Sure, its a holiday, but why would you want to spoil a holiday by eating food that isn't going to make you feel good?
This festive Harvest Salad is the perfect dish to add to your Thanksgiving table! It is full of all the familiar flavors that we all love during the fall, and lots of healthy ingredients as well! The butternut squash and cranberries have such contrasting colors, and makes this dish not only delicious, but beautiful as well!
You might have already guessed this, but this Harvest Salad is completely oil free, butter free, and bacon free! Also, it is perfect for vegans and vegetarians, as well as everyone else who wants to eat something amazing on Thanksgiving! Also, you can eat as much as you want of it, and still feel great afterwards!
Ingredients:
3 cups cubed and peeled Butternut Squash
1/2 cup Maple Syrup
1/2 tsp Nutmeg
1/2 tsp All Spice
1/4 tsp Thyme
1/4 tsp Dried Orange Zest
1/2 tsp Ground Ginger
1/4 tsp Ground Rosemary
1 tsp Salt
1/4 tsp Pepper
2 TBS Water
2 cups Cooked Wild Rice( cooked with a cinnamon stick (optional)
1/2 large Red Onion- Finely chopped
3 cups Kale or Spinach-roughly chopped
3-4 TBS Orange Juice
1/3-1/2 cup Dried Cranberries
Enough Pecans to garnish--roughly chopped
I know, it looks like a lot of ingredients, but it's worth it! If you feel like there are too much spices, simply tone it down a bit! It will be delicious either way!
First, lets peel and chop the butternut squash. I am using a variety of squash that, I believe, is crossed with a pumpkin. For that reason, its a bit smaller than a regular butternut squash.
Pretty cute right? Another plus about this variety, is it is much easier to cut!
Peel and cube your squash. Then mix the maple syrup, seasonings( nutmeg, all spice, thyme, orange zest, ginger, rosemary, pepper, salt) and water together and pour over your cubed squash. Mix well to coat the cubes.
Preheat your oven to 350 F. Pour your squash onto a baking sheet lined with non-stick paper or a mat. Make sure that they make only one layer so they can cook evenly.
Looks like a heart, right? :) Bake your squash for 40 min, stirring after about 20 min. They will smell so wonderful and festive!
Doesn't look super great right now, but stick to it! Taste a cube to get a delicious little snack! Allow the squash to cool on the pan before putting it in a bowl and setting aside.
Next, cook your rice. I used a rice cooker for mine. When cooking your rice, I suggest adding a cinnamon stick, or half of one, to the pot or cooker. You don't have to, but it does add extra flavor!
Next, chop the onion and add it to a pan. I don't use any oil here. The trick to cooking with out oil is to keep the ingredients moving. Cook the onions until they become soft.
Next, add in the kale or spinach. I did give mine a rough chop, but you don't have to. Also, add in the orange juice. Simply cook the kale until it becomes wilted.
Feel free to add a bit more salt and pepper if you feel the dish needs it. Now, add the squash to the pan and mix gently. The squash is very soft, and you don't want to mash it. Cook this until everything is nice and hot.
I think I would be happy with this alone, but there is still more goodness to add, so lets keep going! Once the mix is hot, add it to a bowl along with the rice and cranberries. Gently mix until everything is combined.
Then, transfer it to your serving dish and top with the pecans. Add as many or as few as you want!
And there you have it! A beautiful, festive, delicious, and super healthy, Harvest Salad! Perfect for Thanksgiving and just about every other day!
This dish has so many things going on in it! The spicy/sweetness of the butternut squash and the savory-ness from the onions and kale go hand and hand with each other. And the cranberries and pecans really give it that festive feel! The wild rice not only adds flavor, but amazing color too!
I really hope you give this recipe a try! I just know you will love it just as much as my family and I did! We aren't going to be home for Thanksgiving, but if we were, I would totally fix this dish!
If you are looking for a healthier dish for your Thanksgiving feast, then this is a must have recipe! Its festive, delicious, oil free, and perfect for everyone, including Vegans and Vegetarians!
Please share this post and my blog with your family and friends! Spread the love of a healthy lifestyle, and help to encourage others to become healthier!
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Happy Thanksgiving!
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H. Banana
