This has been my go to salad this fall. Roasted butternut squash salad with spinach, pom seeds with a garlic pomegranate vinegar dressing. Sometimes I mix it up by adding green onions, arugula and goat cheese. My girlfriends made this salad for my Birthday at the end of September and I have been obsessed with it since. I have brought it to two friends-givings, and now my families thanksgiving. Roasted butternut has been a fall favorite and have been obsessed with poms seeds (just like Kylie haha) I follow her on snap so I had to. I like to serve the butternut warm so I prep the salad and bring the butternut in a dish so I can pop it in the oven for 10-15 minutes. Other tasty Thanksgiving food ideas are found below.
What you need:
4 cups organic spinach
1 butternut squashed, peeled, diced and roasted
1 cup pomegranate seeds (or how ever many you prefer)
1/4 cup walnuts
add green onions & goat cheese as desired
For the dressing:
1/4 cup pomegranate vinegar
1/4 cup olive oil
2 tbl whole grain dijon mustard
2-4 garlic cloves, pressed or minced
On Thanksgiving morning-
The first thing we made was avocado toast with pom seeds and drizzled rosemary olive oil. I started prepping the above salad and then around lunch time, I made (heated up) these mini mushroom and spinach quiches for Thanksgiving brunch for my husband and I to enjoy before we went over to spend the day with our family. We just received our wedding thank you’s in the mail so we started writing notes to our friends and family. Turns out this takes forever, friends, expect to receive these in 2017.. or fingers crossed for the last day in 2016!