Our Plant-based Thanksgiving Menu + 3 Easy Recipes!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese is lower in fat and has a tangy flavor.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats and sunflower seeds are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberries

Dried cranberries are more accessible and still add sweetness.

Preheat oven to 400°F (200°C).

Peel and cube butternut squash.

Toss butternut squash with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Rinse quinoa under cold water and combine with water in a pot.

Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed.

Fluff quinoa with a fork and let cool.

In a large bowl, combine roasted squash, quinoa, pomegranate seeds, spinach, and red onion.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, salt, and pepper.

Pour dressing over salad and toss to combine.

Garnish with crumbled feta cheese, walnuts, and chopped parsley.

Drizzle with balsamic vinegar and honey before serving.

Cooking Techniques

Spice Level:

Allergens