Healthy Thanksgiving Flavor Salad

If the weather drops below 50 degrees I'm pretty much ready for Thanksgiving foods. I like to think of it as a distraction for missing summer tomatoes. But the problem with most Thanksgiving foods is that the revolve around gravy and refined grains (stuffing...rolls...casseroles...). This healthy Thanksgiving flavors salad wraps up the aromas of that meal and transfers them into a fiber, antioxidant, and nutrient rich salad. 

I know. I can see you rolling your eyes with skepticism "You can't replace stuffing." True. But you can analytical about it and dissect what makes that chopped up bread and stuff so good. For me, it's the smell. It has nothing to do with the texture. It is 100% the smell and taste of stuffing that makes me love it. Which is why my genius husband, the analyst that he is, was able to pick apart the flavor profile and turn it into this beauty that I'll be enjoying the rest of the season:

Topping a simple batch of mixed greens with confetti means picking different textures. You get chewiness from the cranberries and crunch from the apples and walnuts, with warm and soft sweet potatoes and sautéed celery and onions. A little bit of everything is the key to making this an interesting and satisfying salad. 

Thanksgiving Flavors Salad

Serves 2// For those who dream of stuffing but not feeling stuffed.

///Ingredients/// 

Seasoned Celery:

• 2 T Butter
• 1/2 onion (any variety...I used red)
• 1 stalk celery
• 1/3 C stock
• white pepper
• salt
• 1 clove garlic

The Dressing: 

• 1 T molasses
• 1 T brown mustard
• 1/4 C cider vinegar
• 1/4 C olive oil
• salt & pepper

The Rest of the Salad: 

• 1 small roasted sweet potato, peeled, chopped into cubes
• 1/4 C dried cranberries
• 1/4 C toasted walnut pieces
• 1 small apple, chopped
• thyme and rosemary (minced)
  
• mixed greens

///Directions/// For the seasoned celery, sautee onion, celery and garlic in a pan on the stove with butter. Once the onions are translucent, add stock and seasonings. Cook for several minutes until the stock reduces. For the dressing, whisk all ingredients until emulsified. For the rest of the salad, compose in a dish and top with the seasoned celery and dressing.

Once you taste the composed salad, this might just be your go to lunch until turkey day. I can't believe I'd ever say this...but we need to go buy more celery STAT.