Samantha Nicole You got the turkey. You got the potatoes. You got the dessert. But wait! What about the greens? Can’t have Thanksgiving without the greens! Turkey Day Salad brings the refreshment and nourishment that you need alongside the heavier fare on the feasting table. Fluffy grains, crunchy, crisp apples, tender cauliflower and sweet potatoes, they’re all here to make the vegetables as exciting and appealing as the main course. A sweet, zesty, herbaceous dressing makes sure the Turkey Day Salad is ready for the festivities and for your fork! Can’t beat a salad like this!
Ingredients
For the lemon dressing:
- 1 bunch parsley, minced
- 1 small clove garlic, minced
- 2/3 cup olive oil
- 1 lemon, juiced, plus more, to taste
- 1 teaspoon agave, optional
- 1/2 teaspoon salt
- pepper, to taste
For the salad:
- 1 cup freekeh, quinoa, bulgur, or other grain
- 1 head cauliflower, chopped
- 2 sweet potatoes, peeled and chopped
- 1 tablespoon olive oil
- dried herbs, such as thyme or rosemary, to taste
- 1 large apple, chopped
Directions
Step 1 -Combine the parsley, the garlic, 2/3 cup of the olive oil, the lemon juice, the agave, the salt, and the pepper in a jar, sealing the jar and shaking it vigorously to combine.
Step 2 -Rinse and cook the freekeh in a rice cooker according to package directions.
Step 3 -Preheat the oven to 425 degrees F.
Step 4 -Place the cauliflower and the sweet potato on a baking sheet.
Step 5 -Drizzle the cauliflower-sweet potato mixture with the remaining olive oil and sprinkle them with the herbs.
Step 6 -Roast the cauliflower-sweet potato mixture for 20 minutes.
Step 7 -Stir and roast again until golden-brown and soft, about 10-15 minutes.
Step 8 -Transfer the cauliflower-sweet potato mixture from the oven.
Step 9 -Toss the cooked freekeh, the roasted cauliflower-sweet potato mixture, the apple, and the dressing together in a serving bowl.
Step 10 -Serve hot or cold.
