Set the Table 2017 | Week 46

I don't know about you, but I always have more butternut squash than I need after roasting one.

Here's my latest butternut inspiration, and just in time for Thanksgiving! I was inspired by Jamie's Harissa Squash Salad and tweaked it into this loveliness.

I decided not to list the exact amounts of salad ingredients because I didn't measure them myself when I put it all together. SO, I am challenging YOU to make a salad with gumption too.

Trust your instincts and build your plate exactly how YOU want. You can high five me later.

A Grateful Butternut & Brussel Salad 

Roasted butternut squash
Instanbul spice blend (Raid your spice cabinet and sprinkle a little bit of each of these following: chili powder, cumin, garlic powder, onion powder, oregano, coriander, basil, minced bay leaf).
Avocado
Pomegranate seeds
Feta cheese
Fresh lemon juice
Extra virgin olive oil
sea salt
freshly ground pepper
Mixed salad greens
Roasted brussel sprouts (I found them already halved + seasoned at Trader Joe's!)

Preheat your oven to 400 degrees. Halve your butternut squash, scoop out the pulp and cut into half and crescent moon chunks about 1/2-3/4 of an inch thick. (I leave the skin on because it's easier to take them off after roasting). Line a baking sheet or two with parchment paper or a silpat baking mat. Drizzle with extra virgin olive oil, sprinkle generously with salt, pepper and whatever "Instanbul spices" you have on hand. Roast for 40 minutes. Let cool.

On another lined baking sheet, toss the halved and seasoned brussel sprouts with some extra virgin olive oil and spread out evenly. If unseasoned, toss with sea salt, garlic powder and pepper. Roast for 20 minutes - toss and roast for another 5-10 minutes or until leaves and edges begin to char. Let cool or serve over salad hot... just depends on how your timing assembly goes. It's all good!

Spread the salad greens over a large platter or serving plate. Using clean fingers, pinch off chunks of butternut squash from the skins and distribute as many squash "lumps" as you want over the salad. The more the merrier!

Slice in the avocados and generously sprinkle the pomegranate seeds (I probably used a cup or so) over the top. Squeeze fresh lemon juice all over the salad (I used an entire lemon) and sprinkle with extra virgin olive oil (a few tablespoons). Sprinkle with sea salt and pepper. Lastly, evenly distribute the feta cheese and top with the roasted brussel sprouts.

Enjoy setting your table with this colorful show stopper! I am forever grateful to be sharing it with you for Thanksgiving!

Gobble Gobble

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• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App) 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table  6. Toss your Own Salad

Week 46's Game Plan:

• Taco Tuesday
• Pork Tenderloin & Chutney
• THANKGIVING
• Leftovers for dayzzzzzzzzzz

Wrap it UP with last week's family table action:

Gawd I love making French Toast.

Taco (chicken fajita) Tuesday had the family table all over the place, and eating at different times. I sat down with Tommy boy after his basketball practice and in between my pitching lessons:) 

Super happy with the Pollan Family Table's Linguini with Spinach and Parmesan Breadcrumbs recipe. Everyone adored it and I will happily be making this again! It reheated really well for leftovers.

Happy HAPPY Thanksgiving to YOU and YOURS.

Set the Table.
It all starts at home plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
5. Robyn O'Brien: Why Our Food Is Making Us Sick.
6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
7. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
10. Why, When and How to Eat Wheat.
11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).