Thanksgiving has become synonymous with eating and family. We gather around the table and enjoy each others company while feasting on traditionally heavy foods that often leave us over full and drowsy. In my family, Thanksgiving dinner always consists of turkey, mashed potatoes, sweet potatoes, green bean casserole, and pie as well as a lot of wine and lounging on the couch afterwards with pant buttons popped. Honestly, I don't like the feeling of being overfull and all those cards load up your tummy and take hours to feel normal again so I like to bring a wild card dish, something that is healthy, light, but also delicious.

At the beginning of this week I took a trip out to visit my friend John at Royal Acres Farm. Even though the CSA is officially over, he still had a few veggies left and I jumped at the chance of grabbing a couple of things for for my Thanksgiving salad, plus he had arugula and I can't pass up that delicious pepper plant!

This salad has a lot of color and a lot of elements that are delicious on their own but even better when combined. Roasted butternut squash, beets, and grapes with a smoky paprika started the salad out and was then combined with sprouted lentils, grilled onions, walnuts, and arugula before being tossed in a maple and lime dressing. I personally would add a nice salty goat cheese to round out the dish but my mom absolutely hates goat cheese and as this holiday is about making family happy, I left it out for her. The results are beautiful, satisfying, and nourishing without leaving you feeling like you need to be rolled out of the door of your loved ones after dinner.

Roasted Butternut Squash, Beet and Grape Salad with Arugula and Walnuts in a Maple-Lime Dressing

1 medium Butternut Squash, cubed

2 medium Beets

1 cup Grapes

1 large Onion

2 cups Arugula, torn

1 cup Sprouted Lentils

1/2 cup toasted Walnuts

2 tbs Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

1/4 tsp Cayenne Pepper

1/2 tsp Oregano

1/2 tsp Pink Himalayan Sea Salt

Maple-Lime Dressing

1 lime

2 cloves of Garlic

1/4 cup Olive Oil

1/2 cup Maple Syrup

1/2 cup fresh Parsley

Pink Himalayan Sea Salt to taste

Preheat oven 400 degrees. Peel and cube the butternut squash, toss in 1 tbs olive oil, paprika, garlic powder, Cayenne, and salt. Spread in one layer on a cookie sheet and place in over to roast. Roast for 40 minutes or until browned, tossing half way through.

Take the beets, wash them and rub olive oil on the skins before wrapping in foil and placing in the oven. Roast for 40 minutes as well or until a knife pierced the flesh easily.

In a separate, smaller pan (I used a bread loaf pan) place the grapes and toss with 1 tsp of olive oil, a sprinkle of salt, and the oregano. Place in the oven and roast for 20 minutes or until the skins are blistered.

In the meantime, slice the onion and toss in 1 tsp of olive oil and a sprinkle of salt. Place on a preheated grill until slightly charred and softened.

To make the dressing place all ingredients into a blender and process until smooth, adding more salt if necessary.

Once all of the vegetable have been cooked and slightly cooled, combine in a large bowl, cubing the beets and chopping the grilled onions. Add the sprouted lentils and the arugula as well as the toasted walnuts. Toss in the maple-lime dressing and let sit at room temperature for a half hour before serving so that the flavors can meld. Add goat cheese and fresh parsley if you would like. Enjoy and healthy eating!

Every so often I am walking in the grocery store and I see one hell of a sexy vegetable. One with sleek lines and great flesh that just calls out to me! If you have ever seen Edward Weston's photographs of vegetable than you will know what I am describing. Weston evoked a sensual nature in the very mundane; peppers, cabbage, and artichokes, often challenging the viewers idea of what is sexy by creating a human like quality to these inanimate objects. The results are breathtaking and today walking down the isle of my local produce store, The Farmers Market, I saw one sexy eggplant!

Eggplant is one of those items that you either love or hate. Some people just can't deal with the consistency or will only eat it fried, but grilling it provides a delightfully sweet, creamy texture and a smokiness to the skin that explodes on the taste buds. I challenge anyone who says that they don't like eggplant to throw it on the grill and see if that changes their mind.

This eggplant is dusted with Mediterranean spices - cumin, smoked paprika, ground red pepper, cinnamon, oregano, and sea salt before being grilled and topped with a crunchy sprouted chickpea, tomato, onion, garlic, and olive salad with a dollop of Greek yogurt and a drizzle of honey. I hope that you enjoy this easy and tasty weeknight meal!

Mediterranean Grilled Eggplant with Crunchy Chickpea Salad

Serves 2

1 Large Eggplant

2 tbs Olive Oil

1 tsp Cumin

1 tsp Smoked Paprika

1/4 tsp Ground Red Pepper

1/4 tsp Ground Cinnamon

1/2 tsp Dried Oregano

1/2 tsp Pink Himalayan Sea Salt

1 small Red Onion, sliced

1 clove garlic, chopped

1 Tomato, chopped

1 handful of olives (fresh or kalamata), chopped

1 handful of fresh herbs (I used cilantro but parsley oregano, or basil would work as well)

1/2 Lemon

1 cup sprouted Chickpeas, pan fried or roasted

Option Toppings: Greek Yogurt, Honey, and Fresh Herbs

Heat the grill. Slice the Eggplant down the center lengthwise. Coat in 1 tbs olive oil on both sides then sprinkle cumin, paprika, red pepper, cinnamon, oregano, and 1/4 tsp sea salt onto the cut sides of the eggplant. Place on the grill cut side down. Grilling until browned for 8-10 minutes and then flipping for another 5 until the eggplant is tender.

Meanwhile, prepare the crunchy chickpea salad. Put 1/2 tbs of oil into a frying pan over medium high heat. Add the chickpeas and season with a dash of salt, cumin, and red pepper, coating to toss. Pan fry until crisp on the outside. You can also roast them in the oven if you prefer. In a bowl combing the sliced red onion, garlic, tomato, olives and the herbs, leaving a little for garnish. Drizzle with 1/2 tbs of olive oil and a 1/4 of the lemon adding salt to taste. Mix the ingredients together to combine.

Taking one half of the eggplant, place on a plate. Top with the roasted chickpeas and the tomato, onion, and garlic salad. Squeeze a little lemon juice over top adding a dollop of Greek yogurt if you would like and a drizzle of honey. Enjoy and eat healthy!