It’s that time of year—the holidays! With Thanksgiving only a few days away, you may be hosting a gathering, traveling to celebrate with family and friends, or enjoying the simplicity of a quiet holiday at home. No matter your plans, this side dish is a great addition to the meal; it’s easy to prepare (and to pack, if you’re traveling) and a nourishing way to contribute to any holiday spread.
Big Beautiful Thanksgiving Salad
Servings: 8-12
INGREDIENTS:
2 large sweet potatoes, washed and cut into ½-inch cubes
1 tablespoon avocado oil
1 tsp salt
½ tsp organic black pepper
1 16-ounce container organic mixed greens
1 4-ounce container goat cheese crumbles
1 cup pomegranate seeds
1 cup raw pecan halves
Dressing: “Fan Favorite” Homemade Dressing
DIRECTIONS:
- Preheat oven to 450 F. Line a baking sheet with unbleached parchment paper.
- In a large zip-close bag, shake together cubed sweet potatoes with avocado oil until evenly coated. Pour on the lined baking sheet in an even layer, then sprinkle with salt and pepper.
- Bake for 20 minutes, toss and then bake for another 5-10 minutes or until sweet potatoes are tender. Allow to cool completely and store in an air-tight container in the refrigerator until you’re ready to assemble the salad.
- In a large mixing bowl, layer the salad ingredients: greens, cheese, cooled sweet potatoes, pomegranate seeds, pecans and then repeat with one more layer of each (in that order).
- Just before serving, toss with “Fan Favorite” Homemade Dressing and enjoy!
NOTES:
- Save even more time by roasting the sweet potatoes 1-2 days ahead; it’ll make throwing the salad together a breeze!
- You can also use unsweetened dried cranberries in place of pomegranate seeds, if desired.
- Make sure to keep the salad ingredients and dressing separate until just before serving. Otherwise, your salad will get soggy!
- You can simplify your Thanksgiving by adding some shredded turkey to top this salad for a complete meal (or make it the day after Thanksgiving to use up leftover turkey).
