A Warm Artichoke Salad and a Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate are just two of the delectable, fall dishes on this week’s healthy meal plan!
You guys, Thanksgiving is a few days away. Anyone else surprised how fast time is going by? I feel summer was yesterday…although the weather in New Jersey has been gorgeous!
Pretty soon all of my recipes will be holiday appetizers and baking so I am just going to enjoy these fall dishes for now. Since I am a HUGE soup fan, I can’t wait to make this Butternut Squash Lentil Coconut Curry Soup too! I think I will make it the day after Thanksgiving. That day I plan on decorating for Christmas, taking advantage of any black Friday deals (online of course) and cooking. It’s the perfect day.
Now let’s focus on this week’s meal plan…
Butternut Squash Lentil Coconut Curry Soup from greens & chocolate.
Prep Tips: You can chop the veggies a day in advance.
Balsamic Roasted Butternut Squash and Brussels Sprouts with Pomegranate from Spoonful of Flavor.
Recipe Tip: this would be a great Thanksgiving side dish!
Warm Artichoke Salad from Hip Foodie Mom.
Recipe Tip: This would be a great Thanksgiving salad!
Butternut Squash Caramelized Onion Burrata Flatbread Pizza from Lauren Kelly Nutrition.
Dry Brined Orange Rosemary Roasted Turkey from Flavor the Moments.
Prep Tips: The turkey is dry brined up to 3 days ahead! Serve with your favorite sides.
Aren’t these recipes all fantastic? Who else is excited for Thanksgiving?
Ok, don’t forget our handy grocery list ( I know I’d be lost without it!)