Thanksgiving Sautéed pumpkin and goat cheese salad

Thanksgiving doesn’t have to flood you with thoughts of  Mac N cheese, mashed potatoes, gravy or baked beans. Except if you want it, of course. If you’re looking for something a little bit different and healthy, this salad can bring a fresh touch to your turkey dinner!

If you choose to go with the traditional sides, don’t worry, you can try this delicious salad year around. After all, there are about 730 lunches and dinners in a year!

INGREDIENTS – SERVES 4

Dressing

2 teaspoons balsamic vinegar or raspberry vinegar

Sautéed Pumpkin and croutons

½ lbs butternut pumpkin, cut into small wedges

3 slices of bread, cut into squares

2 tablespoons olive oil

3 garlic cloves, finely chopped

salt and pepper

Salad

2 big handfuls of mix greens

4 ounces of your favorite goat cheese

1 apple, cut into small wedges

1 cup grapes, cut into halves.

½ cup toasted walnuts, chopped

¼  cup dried cranberries

Fresh ground pepper and salt to taste

 

DIRECTIONS

Peel the pumpkin, cut it into bite size wedges.

Cut some bread into crouton sized pieces and chop the garlic cloves.

Mix together the 2 tablespoon of olive oil, the garlic, and some salt and pepper in a large bowl. Toss in the pumpkin and the bread. Stir.

In a pan, warm some olive oil and add your coated pumpkin and bread.  Cook for about 20 minutes at medium temperature and stir regularly. Your pumpkin and croutons will become golden. Don’t let them overbrown.

In the meanwhile, cut the apple and the goat cheese into small pieces and mix the rest of the ingredients together.

Once ready, let the sautéed pumpkin and the croutons cool down and then add them in the salad.

Drizzle with the raspberry vinegar.

Season with salt and pepper to taste.  

Bon appétit!