Fall Harvest Salad with Maple Dijon Vinaigrette

sweet potato brussel sprout salad

I haven’t been posting many recipes lately, since with only 2 months to go, I’ve definitely got wedding on the brain (and blog), but this Fall Harvest Salad is too good not to share! This hearty salad is packed full of my favourite fall flavours.

Roasted brussel sprouts and sweet potatoes combine with walnuts, blue cheese, and dried cranberries is this wonderfully delicious arugula salad.

Your guests will love this as a starter at Thanksgiving dinner.

The brussel sprouts are definitely the star of the show: coated in maple syrup which caramelizes when roasted, with crispy leaves on the outside and warm and tender on the inside.

An extra dose of maple syrup tops this hearty Fall Harvest Salad with a simple Maple-Dijon dressing. Click here for a delicious keto salad dressing.

thanksgiving dinner salad

Fall Harvest Salad
 
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A hearty fall salad topped with roasted brussel sprouts, walnuts and blue cheese, served with a sweet Maple Dijon vinaigrette.
Author:
Serves: 6-8
Ingredients
  • 12 cups arugula
  • 1 lb brussel sprouts, trimmed and halved
  • 2 sweet potatoes, peeled and chopped into 1" cubes
  • ½ cup olive oil, divided
  • ¼ cup maple syrup
  • sea salt and pepper
  • ½ cup blue cheese, crumbled
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • Maple Dijon dressing: In a jar, combine ¾ cup olive oil, ¼ cup red wine vinegar, 3 tbs Dijon mustard, ¼ cup maple syrup and a dash of salt and pepper. Shake to combine.
Instructions
  1. Preheat oven to 400F
  2. In a large bowl or Ziploc back, combine trimmed and halved brussel sprouts with ¼ cup of oil, maple syrup, ½ tsp salt and ¼ tsp black pepper and toss until coated
  3. Spread in a single layer on a baking sheet
  4. Roast at 400F for 35-40 minutes until fork tender, flipping halfway
  5. Follow the same steps for the sweet potato, except no maple syrup
  6. Roast at 400F for 20-25 minutes until fork tender, flipping halfway
  7. Meanwhile, in a large bowl, assemble remaining salad ingredients
  8. Allow roasted vegetables to cool slightly to avoid wilting arugula, but best served warm
  9. Drizzle with Maple Dijon dressing and enjoy!

harvest dinner salad

Leftover Turkey Pot Pie (the mini version!)

mini turkey pot pies made with phyllo - thanksgiving leftovers!

These Leftover Turkey Pot Pies are so easy that even someone who is recovering from surgery and really shouldn’t be in the kitchen can do it. Ok, so if you are actually recovering from surgery then I don’t recommend it, but you can only watch so many episodes of Storage Wars and Say Yes to the Dress… I popped a couple extra pain pills and gingerly put together these mini pot pies using turkey from our Sugar-Free Thanksgiving that I’d frozen and phyllo leftover from my Shrimp and Sweet Potato Mousseline that I’d forgotten to re-freeze.

turkey pot pie - thanksgiving leftovers!

I used phyllo dough for these turkey pot pies, since I had it on hand, but it’s also lower in fat and calories than other pastry doughs. These leftover turkey pot pies can be made in a full-sized pie pan or in jumbo muffin tins. I made both, but I prefer the mini version. They’re cute, tasty and you can eat them with your hands. If you’re celebrating Thanksgiving next week then file away this recipe to use for your turkey leftovers. Might as well shove in any leftover stuffing or mashed potatoes, too.

For other leftovers ideas, check out the great recipes from Day 3 of #blogsgivingdinner.

turkey pot pie - thanksgiving leftovers!

Leftover Turkey Pot Pie (the mini version!)
 
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Use that leftover Thanksgiving turkey in these turkey pot pies wrapped in golden, flaky phyllo dough.
Author:
Serves: 6
Ingredients
  • 2 cups shredded cooked turkey
  • 8 sheets phyllo dough
  • ¼ cup fresh or frozen peas, carrots, beans
  • ¼ onion, chopped
  • 1 rib celery, chopped
  • ½ cup sliced mushrooms
  • 1 cup shredded kale
  • 3 cups broth
  • ¼ cup olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 F
  2. Heat a small amount of oil in a large pan over medium high heat
  3. Add celery and onions and cook until translucent
  4. Add remaining vegetables and cook for a few minutes
  5. Add 3 cups broth and flour, stir to combine well, and gently simmer to thicken before adding cooked turkey and season to taste
  6. Meanwhile, lightly grease a jumbo muffin tin or pie pan
  7. Gently brush oil onto one sheet of phyllo dough and layer with another sheet. Repeat until 4 sheets are layered
  8. Do the same with the remaining 4 sheets and (if making mini pies) cut each stack into 6 (you should have 12 squares of phyllo, each 4 sheets thick)
  9. Line muffin tin with phyllo sheet squares, and fill with turkey and vegetable mixture
  10. Bake for 10 minutes
  11. Remove from oven and top pies with remaining phyllo sheet squares and gently tuck edges
  12. Cut slits to allow steam to escape and return to oven and bake for another 10 minutes, or until tops are golden (watch carefully so they don't burn)
  13. Allow to cool slightly before removing from tins and serving

turkey pot pie - thanksgiving leftovers!

Poached Pears with Salted Maple Caramel Syrup

Poached pears with maple caramel syrup
Today I’m having surgery, so please send me some posi thoughts as you check out these delicious Poached Pears with Salted Maple Caramel Syrup! (Try making this recipe with a slow cooker)

I love dessert, and I would rarely choose a fruit dessert over, say, chocolate fudge cake. But after a big Thanksgiving meal, these soft, mapley pears are the perfect healthy Thanksgiving dessert. And since it’s a holiday, definitely go for that scoop of coconut ice cream and a scattering of candied pecans. There’s no harm in making these early since a re-heating in the oven only deepens the caramel flavour, so that makes them ideal for a busy Thanksgiving.

If you’re more traditional, but still want a healthy Thanksgiving dessert, try my Sugar-Free Pumpkin Pie. Naturally sweetened and topped with pumpkin nice cream, your guests will love it, and love you when you tell them that this healthy dessert is 100% free of added sugars.

Make sure you check out the rest of the #blogsgivingdinner menu for amazing dessert and after-dinner drink recipes. Also get some ideas for how to use up those leftovers.

poached pears

Poached Pears with Salted Maple Caramel Syrup
 
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Author:
Serves: 6
Ingredients
  • 6 firm pears, peeled (halve or quarter, if desired)
  • 2 cups white wine
  • 4 cups water
  • 1 cup maple syrup
  • 1½ cups brown sugar
  • ¼ tsp salt
  • pecans (optional)
Instructions
  1. Fill a pot with enough wine and water to cover pears
  2. Add ½ cup sugar and bring to a boil
  3. Carefully slide in pears and reduce heat
  4. Simmer until pears are cooked through (test with a knife or skewer)
  5. Remove from heat and allow to cool (if making in advance, store poached pears in their liquid and reheat before serving)
  6. Meanwhile, add syrup, sugar, and salt to a shallow sauce pan and bring to a boil over medium-high heat
  7. Reduce heat to medium and simmer to thicken, remove from heat
  8. Reheat sauce before serving and pour over pears
  9. Sprinkle with a light sprinkling of salt before serving

maple poached pears with walnuts

 

blogsgiving dinner

Dessert

Grandma’s Pecan Pie from The Wetherills Say I Do

Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot

Gluten-Free Apple Berry Crumble from Twin Stripe

Paleo Pumpkin Pudding from Wit Wisdom Food

Cranberry Almond Coconut Bars from Love & Flour

Torched Marshmallow Pumpkin Pie with Olive & Sinclair Chocolate from The Local Forkful

Poached Pears with Salted Maple Caramel Syrup from Home at Six

Sweet Potato Pie from Think Fruitful

Nutella Pumpkin S’mores Tart from bethcakes

Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.

Drunken Pecan Pie Bars from The Speckled Palate

Butter Pecan Cupcakes from Glamour Girl Gourmet

After-Dinner Drinks

Slow Cooker Cranberry Apple Cider from A Savory Feast

Cranberry Bourbon Granita from Feast + West

Leftovers

Cheesy Potato Croquettes from Hello Little Home

Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce from Cake ‘n’ Knife

Freezer-Friendly Turkey and Rice Casserole from Betty Becca

Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot

maple poached pears

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction

herb crusted pork tenderloin | Thanksgiving recipes On Monday, I shared my Shrimp and Sweet Potato Mousseline Thanksgiving appetizer. So continuing on with our Blogsgiving Dinner menu, on today’s menu we have an amazing assortment of recipes for delicious entrees, salads and side dishes! I generally like to keep things traditional for the holidays. For Thanksgiving, I like to stick to turkey and stuffing, yams and pumpkin pie. But when you get the opportunity to celebrate Thanksgiving more than once, that’s a great opportunity to pull out some twists for the holiday feast. This year, I roasted up a turkey for Sugar-Free Thanksgiving, so having gotten my fill of fowl, for #blogsgivingdinner I went with an Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables. Check out some other Thanksgiving meal ideas below!

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
 
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Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
Author:
Serves: 6-8
Ingredients
  • 2 1-1.5 lb pork tenderloin
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 2 tsp salt
  • 2.5 tsp thyme
  • 2 tsp basil
  • 2 tsp rosemary
  • ½ tsp black pepper
  • Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
Instructions
  1. Preheat oven to 475 F
  2. Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
  3. Mixture should hold together when pinched (add additional oil if necessary)
  4. Roll pork tenderloin in mixture until fully coated and place in roasting pan
  5. Roast at 475 F for 15 minutes
  6. Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
  7. Remove from oven, tent, and allow to rest for 10 minutes before carving
  8. Orange-Cranberry Sauce
  9. In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.

blogsgiving dinner

Salads

Pomegranate & Goat Cheese Salad from Feast + West

Persimmon & Pear Salad from Wit Wisdom and Food

Roasted Butternut Squash & Gorgonzola Salad from Hello Little Home

Entrees

The Perfect Thanksgiving Turkey from My Cooking Spot

Roasted Turducken from The Speckled Palate

Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction from Home at Six

Beer Brined Turkey with Bacon Gravy from Cake ‘n’ Knife

Smoked Mushroom Steaks with Herbed Bread Crumbs (Vegan) from Betty Becca

Side Dish

Turkey, Apple & Sweet Potato Pot Pies from Love & Flour

Creamy Pumpkin Apple Pasta from My Cooking Spot

Mushroom Spinach Farro from Think Fruitful

Bacon and Cornbread Stuffing from Chez CateyLou

Sweet Potato Crunch from I Cook. I Eat. It’s Life.

Blue Cheese & Bacon Mashed Potatoes from A Savory Feast

Sausage Stuffing from the Wetherills Say I Do

Butternut Squash Grits from Homespun Seasonal Living

Wine

Thanksgiving Wine Pairings from Twin Stripe


herb crusted pork tenderloin | Thanksgiving


HEALTHY THANKSGIVING THAT WON’T BLOW YOUR DIET:

free-menu-download-thanksgiving

  • Roasted Thanksgiving Turkey
  • Turkey Stock and Gravy
  • Roasted Butternut Squash Sweet Potato Soup
  • Thanksgiving Stuffing (Dressing)
  • Turnip Sweet Potato Mash
  • ……….and Sugar-Free Pumpkin Pie