Thanksgiving Gratitude Salad

Recipe by Twyla Teitzel

Let's all be thankful that today we Nurish our bodies and no longer stuff them with animal products and sweet potatoes with marshmallows.

Ingredients
  • 2 sweet potatoes, diced
  • 6 cloves garlic, unpeeled
  • 1 small organic red onion, diced
  • 1 red pepper,diced
  • 2 cups cooked Chili Smith Sunset Runner Heirloom Beans
  • 6 cups chopped leafy greens (I like arugula and spinach)
  • ¼ cup chopped cilantro
  • Lime Vinaigrette (see below)
Instructions
  1. Preheat oven to 425 degrees
  2. Place the sweet potatoes and garlic on a baking sheet lined with parchment paper.
  3. Roast until tender, about 30 minutes.
  4. When finished roasting, peel and mince the garlic.
  5. Place the sweet potatoes, garlic and the remainder of the ingredients except the dressing in a large bowl and combine.
  6. Pour dressing over salad and enjoy with mindful thanks and gratitude.

 

Lime Vinaigrette Ingredients
  • ½ cup cilantro
  • 3 Tbsp freshly squeezed organic lime juice (about 1-1½ limes) with zest from lime(s)
  • 2 Tbsp Date Lady Date Sugar
  • 3 cloves of garlic
  • ¼ cup water
  • Jalapeño (optional if you like it spicy, how much you add is up to you!)
Lime Vinaigrette Instructions
  1. Add all ingredients to a blender and process until smooth.

 

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