Not depressing thanksgiving salad

And then (finally) November arrived.

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 a 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! (which is fancy italian bacon)

Recipe here below.

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Ingredients

Salad:

  • 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

Black Garlic Vinaigrette:

  • 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)

 

 

 

 

 

 

 

 

 

 

INSTRUCTIONS

For the Salad:

  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.

For the Black Garlic Vinaigrette:

  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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