This Harvest Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad!
My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!
Cauliflower Stuffing from The Healthy Maven
This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.
Green Beans with Caramelized Shallots and Almonds from Eating Bird Food
Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.
5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen
This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.
Vegan Scalloped Sweet Potatoes from Food Faith Fitness
These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!
Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds
Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up!
Now… my Harvest Salad.
You guys, I’ve been putting this dressing on EVERYTHING. It is my new favorite. 100%. You need to make it immediately.
- 1 Kabocha Squash
- 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
- 4 cups kale, chopped
- 1 cup pecans, toasted
- 1/2 cup pomegranate seeds
Maple Balsamic Dressing
What is your favorite Fall flavor combination? What is your go-to side dish for holidays?
Are you ready for a delicious & healthy ‘pasta’ dish that uses a few of my favorite things? Pumpkin, the inspiralizer, fresh herbs, and grilled chicken make up this delicious Fall dinner that will be a hit night after night.
In other news, Halloween is on the horizon! I’m still deciding what to dress Jax (the pup) up as. It’s kind of silly to get him a costume, but I feel like it’s a must. I’ll be browsing the internet looking for dog costumes while devouring bowls of this deliciousness.
You can use original almond milk, or vanilla. Whatever you have on hand!
- 1 cup Pacific Foods Pumpkin Puree
- 4 tablespoons Pacific Foods Organic Unsweetened or Vanilla Almond Milk
- 4 tablespoons browned butter
- 1 teaspoon oil of choice, I like avocado or extra-virgin olive oil (code LEXI for 10% off)
- 2 cloves garlic, minced
- 1/2 teaspoon fine sea salt, more to taste
- 1/4 teaspoon rosemary
- 1/4 teaspoon freshly ground pepper
- 2-4 rosemary sprigs for garnish
- Optional: 1/4 tsp cinnamon, more to taste
- 2-4 zucchinis
- 1 lb. organic chicken breasts
- Oil, for cooking
- Optional: Fresh parmesan and rosemary for garnish
- In a pot, brown butter but heating butter until it browns and set aside
- In a skillet saute garlic with oil for 2 minutes
- Add in pumpkin, butter and spices
- Let simmer for 10 minutes
- While simmering, cook grilled chicken as desired (I coat mine in salt, pepper, and garlic granules and grill over medium heat)
- Once grilled, cut up chicken and place in sauce, mix to combine
- Taste sauce and adjust seasoning as desired
- Spiralize your zucchini
- In a separate skillet, heat 1 tablespoon oil and toss in zucchini noodles
- Let cook, tossing often, for 5 minutes*
- Place noodles in a bowl, add chicken and extra sauce on top
- Garnish with fresh parmesan and rosemary
- *Don't let it the noodles get soggy
- **Add more milk as needed to get the desired sauce consistency
Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!
What is your favorite type of pasta dish? Healthy or not!
If you are just tuning in, it’s October and that means it is pumpkin month for my Healthy Food Friday series with American Express! That’s right. We started off with Sticky Bun Pumpkin Muffins, moved along to classic Pumpkin Waffles, and now some slow-cooking goodness.
Pumpkin butter that is. In the slow cooker.
Take a minute to think about the smell in your house after 6 hours of this cooking down. Yes, it smells THAT good.
I first tried pumpkin and apple butter back in my college days at this adorable little restaurant. They served them with popovers. I serve mine with… literally everything. Spread them on pancakes, waffles, or toast. Mix it into a sauce or add it into a smoothie or Fall cocktail.
…OR just grab a spoon and go for that jar.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
What’s your favorite type of spread?
October has me feeling all Fall! It makes me realize how much I truly love this season. The weather has been just right, and I am loving all of the Fall flavors popping up in my CSA! I purchased some amazing blanket scarfs, my boots are out and in use, and this past weekend we went apple picking! The foliage in New England is really starting to shine in only the way it can in New England! So beautiful.
Today is special. Not only am I bringing you my delicious (and easy) pumpkin soup, but my girlfriends and I have SIX total pumpkin recipes to get you through the next two months.
Can you taste that creamy goodness?
Let’s see what we have going on this month… Soup, pancakes, savory muffins, chia pudding, freezer fudge, and blondies.
Let’s get to the recipes!
Coconut Pumpkin Chia Pudding from Brittany of Eating Bird Food
Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack.
Pumpkin Blondies from Taylor of Food Faith Fitness
These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat for only 105 calories! They’re paleo and vegan friendly too!
Pumpkin Pancakes from Lee of Fit Foodie Finds
Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!
Toasted Pine Nut Herb Muffins from Gina of Running to the Kitchen
Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!
Pumpkin Spice Freezer Fudge from Davida of The Healthy Maven
Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.
And now, my Easy Pumpkin Soup!
This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds.
You’ll enjoy this soup all season long!
- 1 tablespoon oil of choice (olive, avocado, or coconut)
- 1 small pumpkin (2 1/2 cups), cubed
- 1/2 onion, sliced
- 2 cups chicken stock
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon maple syrup
- Optional: 1/4 teaspoon cayenne
Chili Garlic Oil
- 1/4 cup oil of choice
- 2 red chilis, diced
- 1 clove garlic, crushed