Thanksgiving Dinner: Hearty Recipes

1. Harvest Salad

A refreshing salad that brings together the best of fall: sweet apples, roasted butternut squash, crunchy pecans, and tangy vinaigrette. It’s light yet flavorful, perfect to start your meal.

Ingredients:

• 1 (5 oz) bag spring mix salad
• ½ cup roasted butternut squash (tossed with olive oil, salt, pepper, garlic powder, and roasted)
• ½ green apple, sliced thin
• ½ red apple, sliced thin
• ⅓ cup pecans
• Pomegranate seeds

Vinaigrette:

• ¼ cup olive oil
• 2 tbsp apple cider vinegar
• 2 tsp honey
• 2 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine spring mix, roasted butternut squash, apple slices, candied pecans, and pomegranate seeds.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Drizzle the vinaigrette over the salad just before serving. Toss lightly and enjoy!

2. Beef Roast with Vegetables

This tender and flavorful beef roast is the star of the table. It’s slow-cooked with hearty vegetables and fresh herbs, filling your home with irresistible aromas.

Ingredients:

• 3 lb beef blade roast (seasoned with onion powder, garlic powder, salt, and pepper)
• 2 tbsp ghee
• 6 cloves garlic, smashed
• 4 carrots, peeled and chopped
• 1 yellow onion, sliced
• 4 cups beef stock
• Fresh sage

Instructions:

1. Heat ghee in a large skillet over medium heat. Sear the roast on all sides until browned.
2. Transfer the roast to a slow cooker or Dutch oven. Add garlic, carrots, onion, beef stock, and sage.
3. Cover and cook on low heat for 3-4 hours (or in a 325°F oven for 4 hours) until the beef is tender.
4. Serve the roast with the cooked vegetables and a ladle of the rich broth.

3. Mashed Potatoes with Cauliflower

These mashed potatoes are creamy and buttery with the added bonus of cauliflower for extra texture and flavor.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 1 head cauliflower, chopped
• 1 stick of butter
• ½ cup heavy cream
• Salt and pepper to taste

Instructions:

1. Boil potatoes and cauliflower in a large pot of salted water until tender, about 15–20 minutes.
2. Drain and return to the pot. Add butter, heavy cream, salt, and pepper.
3. Mash until smooth and creamy. Adjust seasoning to taste and serve warm.

4. Pumpkin Pie

Finish your meal with this cozy pumpkin pie featuring a wholesome crust and naturally sweetened filling.

Ingredients:

For the Crust

• 1 ½ cups oats
• ½ cup almond flour
• ¼ cup coconut oil
• 7 dates, pitted
• 1 tsp pumpkin spice

For the Filling

• 1 can pure pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin spice
• ¼ cup monk fruit sweetener
• ¼ cup honey

Instructions:

1. In a food processor, combine oats, almond flour, coconut oil, dates, and pumpkin spice.
2. Blend until the mixture comes together and sticks when pressed.
3. Firmly press the crust mixture into a pie pan, evenly covering the bottom and sides.
4. In a mixing bowl, whisk together the pumpkin puree, vanilla extract, pumpkin spice, monk fruit sweetener, and honey until smooth and creamy. Pour the filling into the prepared crust.
5. Chill the pie in the refrigerator until the filling sets and the crust firms up, about 2–3 hours.
6. Top with whipped cream, slice, and enjoy your delicious no-bake pumpkin pie!

I hope these recipes bring warmth and joy to your Friendsgiving table. Don’t forget to tag me on Instagram (@yovana) if you recreate any of these dishes—I’d love to see your delicious creations!