Can you believe it's almost Thanksgiving?? I had that realization a few days ago, and now my mind is skipping here and there, imagining all the wonderful possibilities for our Thanksgiving feast!
In the past I've known the pain of being gluten-free and dairy-free on Thanksgiving. But this year you don't have to feel left out of the feasting! Noooo way. With some simple, healthy, and delicious recipes, you'll be well on your way to joining in on the holiday munching.
This recipe requires minimal effort. You just chop up your veggies, cook up your carrots, and throw everything together in one magical combination of flavors!
Could a guilt-free holiday feast be possible? I say yes! None of that high-calorie, high-carb, high-stomach-ache stuffing and mashed potatoes (though that kind of food does hold a special place in my heart).
The carrots are cooked in warm and sweet maple syrup sauce which just perfectly wilts the kale just a little so it's the perfect texture. And those flavors! The cozy maple and the homey carrots paired with the exotic goat cheese and the pomegranate's festive burst of sweetness. It all just fits.
P.S. You don't have to limit this recipe to Thanksgiving. It's perfect for Christmas feasting, and it'll still taste just as fantastic on any old day of the year!
Pomegranate Kale Salad
- 6 cups coarsely chopped kale
- 3-4 whole carrots, washed and sliced
- 1 T olive oil
- 2 cloves garlic, minced
- 3 T maple syrup
- 1/2 tsp thyme
- 1 tsp salt
- seeds from about 1/2 pomegranate
- goat cheese
Wash, chop, and place the kale in a large bowl. Set aside.
Slice the carrots and place them in a medium-sized skillet along with olive oil and minced garlic. Cook on medium heat for about 10 minutes, until they have softened a bit. Add the maple syrup, thyme, and salt. Cook for another 5 minutes until the carrots have reached desired softness.
Stir the cooked carrots into the kale. Make sure you scrap the skillet so you get all that mapley goodness in the salad. Stir it all around and let the kale wilt a bit. Stir in the pomegranate seeds and goat cheese. Serve warm.
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