Good Health for Good Works is travelling this week, but did not want to miss the opportunity to share a previous post containing a healthy Thanksgiving salad recipe! You may want to consider including this salad on your holiday menu for a healthier and more colorful Thanksgiving feast!
Thanksgiving is almost here! Whether we are hosting the big dinner at home or going to dinner elsewhere, this is about the time that we are starting to think about the Thanksgiving dinner menu. While turkey generally takes center stage on the Thanksgiving table, for me, it is really all about the side dishes. That is where we can add some variety to the traditional Thanksgiving menu by including side dishes that are both creative and healthy.
Tradition is great, but why not celebrate God’s abundant provision by including some non-traditional foods as well? After all, God’s abundance goes way beyond just potatoes, corn, squash, pumpkin, cranberries and green beans!
Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. (Genesis 1:29)
In fact, the greater variety of fruits and vegetable, the better, because they contain important micronutrients. While macronutrients (protein, carbohydrates and fats) provide us with energy and are the building blocks of our body’s structure, micronutrients are just as important! Fruits and vegetables contain the micronutrients (vitamins, minerals, trace elements, phytochemicals and antioxidants) necessary to keep our body systems running optimally. Often we take these compounds with the big fancy names (such as cancer fighting isothiocyanates) for granted.
I encourage you to add some healthy variety to your Thanksgiving dinner menu and I have a great recipe to help you do that! It is a wonderful green salad that is always a hit at my Thanksgiving table alongside the turkey and other traditional foods.
A green salad at Thanksgiving? You bet! And I love it for the following reasons:
This is a Thanksgiving side dish that you just won’t want to miss! I hope that you will try it and I hope that you will make it your own by making some additions to it with your favorite salad vegetables. The possibilities are endless!
I can’t think of a better way to celebrate Thanksgiving than to include foods that acknowledge God’s abundant blessings and honor Him by staying healthy so that we can serve Him with energy, effectiveness and excellence!
Sweet Potato & Pomegranate Salad
2 medium sweet potatoes, cubed, plus olive oil, salt & pepper for roasting
2 cups baby salad greens (baby kale, spinach, arugula, etc.)
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese
1/4 cup toasted pistachios, toasted & chopped
handful of chopped cilantro
2-3 chopped scallions, white and green parts
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
Preheat your oven to 400 degrees. Remove skin and chop the sweet potato into bite sized cubes. Drizzle with some olive oil, salt and pepper, and roast in the oven for 20-30 minutes, or until they start to edges start to turn a darker brown. Cool and assemble all ingredients
Whisk together olive oil, vinegar, honey, garlic, salt & pepper. Pour over salad, toss and serve.
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About the author:
Hello! My name is Ginger Hill and I am a Christ follower and a wellness professional. Over the years, I have personally and professionally seen the benefits of healthy living and I have also seen the hardships of struggling to practice good health habits in the midst of a busy and sometimes stressful life. I am passionate about helping myself and others to live a healthy lifestyle and I believe that good health is essential in helping us to do the good works that God has called us to do. Because I am a work in progress, I write these blog posts to encourage myself and I share them with others in the hope that they may be encouraged as well.
Psalm 92:12,14 (NLT)
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