Not depressing thanksgiving salad

It's finally November! (-1.5 month to Christmas! 🎉)

A couple of friends are hosting a Thanksgiving lunch on 24th, to which me and my husband are invited. They're going to roast the turkey, and that's pretty exciting cause we have never been to a Thanksgiving party before.

I was thinking to bring sort of a healthy side dish that I can prepare a couple of hours in advance and won't be left on the plate! ('cause no one wants to have plain boring salad) Autumn is my favorite time of the year and I love all of the seasonal produce it offers. It wasn't very hard to come up with this Fall Harvest Salad. Super easy to do, tastes amazing and there's pancetta in it!

Recipe here below.

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1 small sugar pumpkin cut into thin wedges.
2 cups of cooked black rice
5-6 big leaves of kale
¼ cup dried cranberries
¼ cup walnuts
¼ cup roasted pumpkin seeds
¼ cup pancetta bits
1 apple, sliced into thin wedges
3 figs


3 tablespoons olive oil
1 tablespoons balsamic vinegar
1 tablespoon maple syrup
2 black garlic cloves, minced
Freshly ground pepper and salt ( I used black Falksalt)



1. Preheat the oven at 200 degrees.

2. Slice pumpkin lengthwise, remove seeds and slice horizontally into thin rounds. Place sliced pumpkin in a  layer of baking sheet. Drizzle with olive oil, sprinkle with a dash of salt.

3. Bake pumpkin at 200 degrees until tender and caramelized, flipping halfway through. Once ready, remove from the oven and let it cool.

4. Cut the pumpkin into bite-sized pieces and place it in a large salad bowl with the remaining ingredients.

5. On a large serving plate pile cooked kale, cooked black rice, roasted pumpkin, cranberries, walnuts, pumpkin seeds, bacon bits, apple and fig slices. Dress with the black garlic vinaigrette, top with fresh cracked pepper and finishing salt.



1. In a small bowl, combine the vinegar, maple syrup and garlic.

2. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.


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comments (15)

Linda Dieschbourg
December 16, 2016 Reply

That looks absolutely delicious!! All my favourite ingredients in one salad :) yum yum
ps.: beautiful photos as well!!

Elizabeth le Roux
November 15, 2017 Reply

Wow, this salad looks absolutely delicious! Your guests will definitely not leave any on their plate - beautifully put together!

    Valentina | ForeignRooftops
    November 16, 2017 Reply

    Thank you so much Elizabeth! Let's cross fingers!

November 15, 2017 Reply

Love the black garlic vinaigrette idea to compliment the salad. Have to try this comination!

Moni Rani
November 15, 2017 Reply

Yummy.. I Like it. Delicious. No One Leave Little on Plate.

November 15, 2017 Reply

This looks so delicious! Your photography is stunning. I would love to try this dish and I love how pumpkin is used a few different ways. Perfect for the season!

November 15, 2017 Reply

I’m supposed to be hosting dinner soon at mine, this is such a great idea!! Love how healthy it is as well!

Pets Naturally (@dogtrainer4ever)
November 15, 2017 Reply

I've never been a big salad lover, but this fall harvest salad looks so good. I love figs. I would have never thought to put them in a salad, great idea.

November 16, 2017 Reply

Wow, Im gonna try these one for my diet!

Belinda Alban
November 16, 2017 Reply

It looks so yum - great photos! Hope you have a great time at your gathering!

November 16, 2017 Reply

Wow! That looks delicious and those are some lovely pictures 😊

Diana Tidswell
November 16, 2017 Reply

Oh my! I think this all I need for this stressing season. This is perfect for our thanksgiving. I will try this.

November 16, 2017 Reply

looks delicious and would be a perfect treat for thanks giving.

Venus Fitness-Shannon
November 16, 2017 Reply

This salad look delicious, and the colors are wonderful. I like figs so this is a win for me. Great supporting photos

Marie Torro
November 17, 2017 Reply

I dont usually eat salads, but I've been wanting to eat healthier. Your recipe looks like a great way to start.

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