Roasted Thanksgiving Salad with Maple Tahini Dressing
- ktsveggielife
- Nov 20, 2016
- 3 min read
Thanksgiving is in four days. Did it sneak up on anyone else? Because it sure caught me off guard. I won't lie when I say Thanksgiving is one of my favorite holidays. Obviously not for the food. At least, not the typical food. I love Thanksgiving because it is the one day a year that can guarantee my entire extended family will show up. Every since I was 10 (and for a few years before that when I was considered too little and crazy to go) my family has served food for the Salvation Army's Meals on Wheels Service. Volunteers come in, we serve them the feast, and they take the food out to those in need. It is so fun.
I also love Thanksgiving because it is a great start to the holiday season by getting me focused on what I am grateful for in my life. Focusing on the small and simple things that make this world and my life beautiful and meaningful. It really gets me ready to be focused on what I should be focused on during the Christmas season, Christ. Not the whirlwind of shopping, gifts, parties, and stress. That is why I love Thanksgiving. (With an added bonus point. I finished shopping and wrapping my gifts on Friday. This has NEVER happened before but I made it a goal to be done before December 1 so I can just enjoy the holidays and avoid the crowded stores that stress me out and make me hate Christmas).
My whole life, Thanksgiving has also been interesting because all my cousins have always been vegetarian and my uncle vegan. So in additional to everything normal we had vegan mashed potatoes, mushroom gravy (which I still cannot eat), some type of vegan main dish, etc. So I am used to atypical Thanksgiving feasts. However, this year we are dining with my in-laws. So I am the lone wolf. Usually, I bring a baked sweet potato and call it good because I haven't wanted to take the time to make myself my own feast. But this year I have been dreaming up a variety of different ideas for the perfect vegan feast just for me. With those thoughts in mind, I have been starting to try out some of my ideas to perfect them in time for the big day. And if you don't mind, I would like to share something I tried out with you.
Ingredients
1/2 Butternut Squash, peeled and cubed
1 Sweet Potato, cubed
2 Apples, sliced
1 c Brown Lentils
1/4 c + 1/8 c Balsamic Vinegar, divided
3 T Maple Syrup, divided
2 T Olive Oil
1 tsp Dijon Mustard
1/4 tsp Nutmeg
1/4 tsp Cloves
1/2 tsp Cinnamon
1 Can Vegetable Broth
1/2 c Walnuts
1 Head Romaine Lettuce, washed and shredded
2 Avocados
1 Pomegranate, seeded
Salt to taste
1/4 c tahini
1 T maple syrup
1/4 tsp cinnamon
Warm water to thin
Directions
1. In a small sauce pan, combine lentils with the vegetable broth, 1/8 c balsamic vinegar, 1 T maple syrup, and a sprinkling of cinnamon, cloves, and nutmeg and bring to a boil. Reduce to simmer, cover and cook until liquid is absorbed and lentils are soft. (You may have to add water if you let it boil too long or simmer too hot)
2. Meanwhile, preheat oven to 400 degrees F. Peel and cube butternut squash, and sweet potato, slice apple and combine in a plastic bag with 1/4 c balsamic vinegar, olive oil, syrup, mustard, and spices. Shake to coat well. Place on a baking sheet and bake 20 minutes. Stir and bake 15-20 minutes more or until squash and potatoes are soft.
3. While everything is cooking. Peel, seed, and smash avocados with a fork. Seed the pomegranate and add seeds to smashed avocado. Combine and salt to taste.
4. Wash, dry, and shred lettuce.
5. To make tahini dressing, combine tahini, 1 T maple syrup, 1/4 tsp cinnamon, and combine. Add warm water to thin to pour-able consistency.
5. Serve hot over lettuce, topped with tahini dressing, and a side of pomegranate guacamole.
6. ENJOY
Kommentare