I visited my childhood home in Elk River, MN. Nothing like some home cooked food and family time. I asked our new resident chef at the Fit Moms Transformation Center to serve us up a healthy gluten free option for Thanksgiving. Hallie is her name and you can learn more about her and her massive credentials and resume by clicking here.
The contrast of the bright mixed greens and blushing pink dressing in this salad makes it a quintessential holiday dish.
For the salad:
2 (5-ounce) packages mixed baby greens
¾ cup toasted pumpkin seeds
½ cup dried cranberries, preferably fruit juice sweetened
For the dressing:
½ cup homemade cranberry sauce
½ cup fresh orange juice
¼ cup extra-virgin olive oil
1 tablespoon maple syrup, or to taste
1 tablespoon grainy gluten-free mustard
Pinch of sea salt
Toss all of the salad ingredients together in a large bowl. In a blender, combine all of the ingredients for the dressing. Blend until creamy and smooth. Taste and add more maple syrup for extra sweetness if desired.
Drizzle the dressing over the salad just before serving. Toss to coat. (You may not use all of the dressing. Store leftover dressing in an airtight container in the refrigerator for up to 3 days.)
Hallie is the creator of the complete eating plan that we are releasing with the Santa Slimdown, which starts this coming Sunday. You can follow the eating plan and workouts for less then $1/day virtually, or take part in our live groups in Madison, WI for under $4 per day.