Description
Celebrate the flavors of the harvest season with this vibrant and nourishing Thanksgiving Harvest Salad. Packed with roasted vegetables, fresh greens, and a tangy dressing, this salad is the perfect side dish to complement your holiday feast.
Ingredients
– 2 cups mixed greens
– 1 cup roasted sweet potatoes
– 1 cup roasted Brussels sprouts
– 1/2 cup pomegranate arils
– 1/4 cup crumbled feta cheese
– 2 tablespoons toasted pumpkin seeds
– 1/4 cup olive oil-based dressing
Instructions
1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes and Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large salad bowl, combine the mixed greens, roasted sweet potatoes, and roasted Brussels sprouts.
3. Sprinkle the pomegranate arils, crumbled feta cheese, and toasted pumpkin seeds over the top.
4. Drizzle the olive oil-based dressing over the salad and gently toss to coat.
5. Serve the Thanksgiving Harvest Salad immediately, while the vegetables are still warm.
Notes
For a creamier dressing, try using a lemon-garlic vinaigrette. You can also add other seasonal ingredients like roasted butternut squash, dried cranberries, or toasted pecans.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: American