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Now that Thanksgiving is over, it’s time to lighten things up a bit with a few fresh, kale and spinach salads and a mushroom galette.
I hope you all had a wonderful Thanksgiving with friends and family! We had a really great day at my brother and sister in law’s house. The kids loved seeing each other and the food (and wine) was delicious. The company was great too. I wish I could see my family more!
Now that Thanksgiving is officially over, I have been decorating my house for Christmas and hoping to get back on track. Tomorrow I am going to do my meal prep and get my week started off right! Unfortunately I hurt my back so I haven’t worked out in over a week (WAAAAHHHH!!!)
I love that all of this week’s dishes are light especially after all of the deliciousness we ate over the past few days…
Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutrition.
Persimmon and Spinach Salad from Flavor the Moments.
Prep Tips: The pecans may be toasted ahead of time and the dressing may be made in advance. Serve as a side dish or with grilled chicken to make this a substantial meal!
Southwestern Chicken and Kale Salad from greens & chocolate.
Prep Ahead: You can pretty much prep this entire salad ahead of time. Just add the dressing once ready to serve.
Roasted Beet and Orange Salad from Spoonful of Flavor.
Spinach Mushroom Artichoke Galette from Hip Foodie Mom.
Let’s not forget our amazing grocery list…
Have a great weekend!