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New Recipe for Thanksgiving: Mixed Greens and Quinoa Salad with Balsamic Drizzle

Carolina Sanchez

Thanksgiving is a time to gather with family and friends and it usually involves food. It has become synonymous with overeating, and indulging in what are normally calorie-laden foods, only to regret it the next morning and try signing up at your local gym, if you're not too busy doing Black Friday shopping, of course which can be a workout in and of itself.

But what if we all tried to eat a little healthier and watch our waistlines this holiday season, by taking preventative measures? Don't wait until you've already gained 6 pounds and feel awful to do something about it. You can still enjoy Thanksgiving with your loved ones by eating foods that will make you feel as good on the inside as they will on the outside. We should celebrate the time we have with our families by giving each other foods that promote health and wellness. So, I've provided my recipe for a salad that I started making with my dad when he made the switch to a plant-based lifestyle. He still eats this several times a week, and it’s his go-to salad. We always enjoy making it together during Thanksgiving, and it is really filling and it won't leave you feeling sluggish or regretful, so enjoy and have a wonderful Thanksgiving!

Mixed Greens and Quinoa Salad with Balsamic Drizzle

Serves 2-4


2 cups arugula

2 cups spring mix

1 cups baby kale

1 bunch of fresh basil chopped

8 oz package of white button mushrooms, sliced or chopped

½ ripe avocado

2-3 large tomatoes

1-2 cups cooked quinoa, cooled

1 cup chickpeas

1 large red, yellow, or orange bell pepper chopped

2-3 cucumbers, chopped

1/4 cup raisins (optional)

2 T nutritional yeast

Basic Everyday Dressing

3 T balsamic vinegar

2 T mustard of choice

1 T water (optional, for thinner dressing)


Combine all salad ingredients in large mixing bowl and top with Basic Everyday Dressing. Enjoy!