Thanksgiving week is here. Doesn’t quite have the same feel as those before, right? But I think we’re all still trekking on one way or another and hopefully getting ready for some yummy eats, if you plan to celebrate. And even if you don’t or perhaps don’t have your menu finalized, today’s recipe is one fab salad that really is holiday worthy or just plain fantastic for any day, especially one this time of year.

This Roasted Sweet Potato, Kale & Quinoa Salad with Maple Tahini Dressing has it all. Sweet from the fork-tender sweet potatoes, pomegranate and cranberries, a slight tang from the deliciously pickled onions, crunch from the pumpkin seeds, a salty bite from the feta and a pop of fresh from the parsley and mint. Then the dressing, well, it’s just eat-right-from-the-spoon good is all I need to say. And the kale and quinoa, while they bring it all together, all add one heck of a power punch making this a nutrient-rich side to your feast or a perfect main dish all on it’s own.

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