Okay, so who else is thinking about Thanksgiving already? It’s hard not to when you’re a food blogger and your life pretty much revolves around food, but this year in particular, my mind is swirling with new recipe ideas to share with my family.

This year we’re having Thanksgiving at my Aunt and Uncle’s house in Massachusetts. All the cousins will be there like usual (there are 10 of us), and Matt and Trevi will of course be along for the ride also. We tend to have a pretty traditional meal each year, with all the usual suspects – mashed potatoes, sweet potatoes, green bean casserole, pearled onions, cranberry sauce, pumpkin and apple pie, and of course turkey.

I think we have the same dishes every single year.

Which is fine, but when my Aunt mentioned that she wanted to spice things up this year and have people bring something a little different, I practically jumped out of my chair. That meant…quinoa!

Since then, I’ve been dreaming up recipes to bring, testing them and having them thoroughly reviewed by my trusty testers (a.k.a my parents and younger brother, and sometimes Trevi).

So far, this has been the winner. It was everyone’s favorite and I’m pretty sure it will be making its debut at the Rimmer family Thanksgiving table this year.

Now I know the recipe title may seem rather long, but I couldn’t bring myself to leave out the vinaigrette because it totally makes the entire dish. It couldn’t be easier to put together either; it’s just a simple combination of olive oil, lemon juice, a hint of mustard, some white wine vinegar and toasted spices. It’s bright, it’s cheery and it gives this salad a refreshing bite that pairs nicely with the smokiness from the roasted vegetables.

I included three of my favorite vegetables to roast – cauliflower, brussel sprouts and green beans – then added in some chickpeas for protein, some goat feta for a little creaminess and toasted sunflower seeds for an extra crunch.

What I love most about this dish is that every ingredient is really highlighted. With each bite, you get something new, and yet it all comes together in one cohesive flavor profile. It’s a magical salad that I know my family is going to gobble right up.

Now I know that as someone who has food sensitivities, the holidays can be tough. You never know if there’s going to be something you can eat, you feel like your family is constantly making accommodations for you, and you get sad because you can’t enjoy all the things that everyone else is.

I totally get it.

I used to get kind of bummed out this time of year, always focusing what I couldn’t  have. But in the last few years, I’ve realized that this time of year isn’t about the food. Yes, the food is delicious, but it’s about spending time with your loved ones. It’s about taking a break from the everyday stresses in life and enjoying being around these people who love you. It’s about relaxing. It’s about having fun. And finally, it’s about eating great food.

So if you have your own food sensitivities, make it easy on yourself. Just bring your own dish to the party this year! Make something that’s safe for you to eat but that everyone else will also enjoy (like this roasted veggie quinoa salad…hint, hint!). Your holiday will be much more enjoyable that way

 

 

 

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