Harvest Salad with Maple Balsamic Dressing

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! 

Harvest Salad with Maple Balsamic Dressing

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.

Green Beans with Shallots

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.

5 Ingredient Slow Cooker Cranberry Sauce 700-3

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. 


Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing



  • 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

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt


  • Preheat oven to 400°
  • Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
  • Roast squash for 30-40 minutes until fork tender
  • Remove and set aside
  • In a blender combine all dressing ingredients and blend until smooth
  • Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
  • Assemble salad: kale, squash, pomegranate seeds, toasted pecans
  • Top with dressing and serve
  • Recipe Notes

  • *Watch to avoid burning
  • Harvest Salad with Maple Balsamic Dressing


    What is your favorite Fall flavor combination? What is your go-to side dish for holidays?


    Easy Scallop Pasta

    Good moooorning!

    This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!

    Like this delicious summer squash pasta.

    Probably one of the easiest, most delicious, light dinners around.

    Perfect for SUMMER!


    Fresh basil.

    Fresh squash.


    My hand model Mike helping me mix up the delicious summer-y sauce.


    And here you have it, easy scallop ‘pasta’!

    EasyScallopPasta6And if you’re like me, I can’t get enough of the sauce. I pour it ALL on!

    Easy Scallop Pasta

    Preparation 10 min 2017-08-18T00:10:00+00:00 Cook Time 25 min 2017-08-18T00:25:00+00:00 Serves 2     adjust servings



    • 1 lb. fresh scallops
    • 2 tbsp grass-fed butter
    • 3 cloves garlic, minced
    • 1/2 onion, finely chopped
    • 1 cup Pacific Organic Chicken Bone Stock
    • 1 tsp fine pink sea salt, more to taste
    • 1/2 tsp freshly ground pepper, more to taste
    • 1/2 lemon, juiced
    • 1/2 tsp red pepper flakes
    • 1 small bunch fresh basil, chopped

    Everything else

    • 3-4 summer squash or zucchini
    • 4 strips crispy bacon


    • Sprinkle salt and pepper over scallops and set aside
    • Add butter to your skillet and sauté minced garlic and onion for 5-7 minutes, stirring often
    • Add in scallops and sear for 3 minutes on each side
    • Once scallops are seared, add in broth, lemon juice, salt, pepper, and red pepper flakes
    • Mix to combine, reduce heat, and let simmer for 7-10 minutes, until broth thickens slightly and flavors meld together
    • Taste, add in basil, and adjust spices as desired
    • While cooking, make bacon as desired and set aside
    • Use your spiralizer to spiralize squash
    • In a skillet heat an additional tbsp of oil or butter and sauté veggie noodles for 5 minutes, tossing often
    • Place noodles in a bowl, top with scallops and sauce, add additional fresh basil and garnish with bacon



    This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

    What is your favorite Summer dinner?