Today I am sharing a recipe as part of both our Very Tasty Thanksgiving series as well as my ongoing vegetarian Thanksgiving series I am doing with Free People this month. This colorful raw squash and kale salad is so simple to make, full of delicious seasonal flavors and doesn’t require any cooking or baking, which is a huge bonus on Thanksgiving, when the oven and stove are in high demand. Enjoy.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
I shared this recipe previously when I made it last year for Thanksgiving. It was such a hit, so easy to make, I couldn’t let it get passed by this year. Anything raw and this healthy should be celebrated on a day of indulgences.
This vibrant and bright salad is crunchy, sweet and so satisfying. It would be a welcome side dish at any Thanksgiving feast and it is a wonderfully unique option for everyone, especially for those who are gluten-free, vegan and/or vegetarian. Plus, I personally love the idea of any Thanksgiving sides that aren’t heavy and carb loaded and more importantly, that don’t require the use of the oven that is always far too crowded on Thanksgiving. Head over to the Free People blog BLDG 25 now to get both recipes.
{ 2 comments… read them below or add one }
This looks amazing! Is it really challenging to work with an uncooked squash? I have visions of me slicing my finger open on the peeler….Any tips?
Raechel @the rebel grrrl kitchen recently posted..Friday Five!
I am soooo gonna need a giant bowl of this to detox after my vacation this week
Cara recently posted..Rosemary Spiced Maple Cider Nuts {Guest Post by Running to the Kitchen}