Tons of cooking going on this week! From the turkey, to the pies, to mac and cheese, to stuffing…people turn up their game with cooking for one special meal together at thanksgiving. I know for me, grocery shopping and meal planning this week was exhausting! I mean, I barely had energy to just plan and shop for the items for thanksgiving day. I guess we still need to eat the days leading up to thanksgiving too, right? So, I’ve developed this super easy, simple ingredient, superfoods salad to both nourish and satisfy for a quick meal this week that’s no fuss!
With all the goodies of vitamins and healthy fats in this salad, you’ll be sure to feel good and empowered to take on that mighty 25 pound turkey you bought and can barely pick up, let alone bake. I feel ya, except that I only bought a 11 pound turkey this year. Buuttt… It’s my first time ever cooking a turkey!
No really…suggestions please?
I think I’ll be ok. I’m someone who likes a challenge with cooking, and I’m ready for this one! I feel like there’s ample resources out there that will aid in a decent turkey, at least. I mean, Butterball has a hotline for crying out loud!
So yeah, grocery shopping, as I said, was kinda tough this week. I really didn’t want to think about cooking this week leading up to the major cooking on Wednesday and Thursday. I knew that if Paul and I were going to eat decently healthy this week I needed a few simple ingredient, low prep meal ideas that wouldn’t exhaust my cooking enthusiasm. Hence the salad.
We’ve got some major superfoods going on here, as well as a certain festive feel that warms you up inside a cool afternoon. You know, sometimes it’s hard for me to eat a salad in the winter because I feel like I need warmth to keep myself from crawling in bed every afternoon. So the magic with this salad is that it’s partially cooked. Just enough to be a tad warm and acceptable in winter, but not too much that those vitamins are cooked right out.
And chock full of healthy fats and carbs to keep you satisfied and not just reaching for cookies or candy to tide you over.
Ok, best wishes to you this thanksgiving on your cooking endeavors and try not to get too stressed or overwhelmed. This is a time of remembering our blessings and being grateful for all that we have.
- 2 large handfuls of kale
- 1 medium sweet potato
- 1 avocado
- 1/2 pomegranate
- 1/2 cup cashews, toasted
- Juice of half a lemon
- 1 tbs maple syrup
- 1 clove garlic
- 3 tbs grasped oil (or other mild oil)
- Pinch of salt
- Place kale in a large glass bowl with about 3 tbs water.
- Place in the microwave for 1 minute to warm and wilt the leaves.
- Drain water from kale and pat dry.
- Combine ingredients for dressing in a blender or food processor.
- Pour dressing over kale and mix well to encorporates throughout.
- Plate kale evenly between two plates or bowls.
- Poke the sweet potato with a knife a few times and microwave for 4 minutes until soft.
- Next separate all of the seeds of the pomegranate.
- Toast cashews either in a pan or a toaster oven. Watch carefully so they don't burn...you just want them slightly browned.
- Now for the arranging.
- Top each bowl with 1/2 a sweet potato sliced, 1/2 the avocado sliced, half of the pomegranate seeds, and half of the toasted cashews.
- Grab a fork and dig in.