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Thanksgiving Mixed Salad with Roasted Squash

If we meet someone who owes us thanks, we right away remember that. But how often do we meet someone to whom we owe thanks without remembering that? ~ Johann Wolfgang Von Goethe

Thanksgiving is just at the corner. The Thanksgiving Day is a Canadian and American Holiday. Thanksgiving is a holiday to express thankfulness, gratitude, and appreciation to God, family and friends. In the US, Thanksgiving is celebrated on the 4th Thursday of November and in Canada it falls on the 2nd Monday of October.

It is believed that the first Thanksgiving happened in 1621, at Plymouth Plantation.

Thanksgiving in North America had originated from a mix of European and Native traditions. Typically in Europe, festivals were held before and after the harvest cycles to give thanks for a good harvest, and to rejoice together after much hard work with the rest of the community. At the time, Native Americans had also celebrated the end of a harvest season. When Europeans first arrived to the Americas, they brought with them their own harvest festival traditions from Europe, celebrating their safe voyage, peace and good harvest. Though the origins of the holiday in both Canada and the United States are similar, Americans do not typically celebrate the contributions made in Newfoundland, while Canadians do not celebrate the contributions made in PlymouthMassachusetts


A combination of gorgeous colors, this salad stars radicchio, pomegranate seeds, pumpkin seeds and BIO Yoghurt Dressing. 

Squash and Salad

  • 1 butternut peeled, seeded and cut into ½ inch pieces
  • 6 cups of mixed salad leafs
  • 6 cups of radicchio
  • ½ cup of pomegranate seeds
  • ¼  cup of pumpkin seeds
  • 2 table spoons of extra virgin olive oil
  • 2 teaspoons of fresh thyme leaves
  • ½ teaspoon of salt
  • Freshly ground black pepper to taste

Yoghurt Dressing

  • 1 tablespoon minced spring onions
  • 1 tablespoon of chopped fresh thyme leaves
  • 1 tablespoon of white wine vinegar
  • 1 teaspoon of lime juice
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • ¼ cup of extra virgin olive oil
  • 250 ml of plain low fat BIO yoghurt nature.


  • Preheat the oven to 180 degrees centigrade
  • Place the squash in a baking tray, drizzle with olive oil and toss to coat
  • Spread in a single layer and sprinkle with thyme, salt and pepper
  • Roast for 15-25 minutes depending on the type of squash, stirring once until fork-tender
  • Let cool

Yoghurt Dressing

  • Mix the yoghurt, onions, thyme, vinegar, lime juice, salt and pepper
  • Whisk in the ¼ cup oil


  • Place the salad leafs, the radicchio and the baked squash in a large bowl
  • Add the yoghurt dressing and gently toss to coat
  • Sprinkle with pomegranate and pumpkin seeds

Serve next to a hot protein dish, YUM

Nutrition Profile

Low calorie/ Low carbohydrate/ High fiber/ Low saturated fat/ Low cholesterol/ Low sodium/ High potassium/ High calcium/ Heart healthy/ Healthy weight/ Diabetes appropriate/ Gluten free

Nutrition Bonus

Vitamin A, C, Folic acid, Potassium, Calcium, Omega 3 

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