A festive salad with acorn squash, avocado, pecans, and crunchy red promegranate seeds for a colorful, crunchy touch. It’s a great addition to your Thanksgiving table.
If you like to eat healthy like me but will be eating at a family member’s house for Thanksgiving and don’t know if there will be anything green to eat, I suggest taking a side dish of your own like this salad.
I have to confess I haven’t cooked a Thanksgiving meal at home in many years, since we always spend the holiday with my husband’s family and eat lunch at “the club.” Not that I’m complaining, the food is really good and I don’t have to do anything.
Not that Thanksgiving was a tradition for me growing up as I’m from England. Christmas dinner is the big meal there. I’m very traditional when it comes to eating at the holidays and expect certain things on my plate. Growing up, we always had turkey, potatoes, stuffing, gravy, Brussels sprouts, peas, (no yams), and of course, Christmas pudding for dessert. What I liked best was the leftovers as they got made into “Bubble and Squeak.” That reminds me, I haven’t made it in years. The way I make it is like this: you mix mashed potatoes, peas, and Brussels sprouts and fry it like a thick pancake until it gets crispy. It’s very tasty.
I Iove the texture of this salad–the nuts and pomegranates add some crunch, and the acorn squash adds a little something different.