Happy weekend! I hope you all had a great Thanksgiving! We drove to Iowa to spend some time with my family and are heading back to Minne(SNOW)ta today.
This week’s healthy meal plan is exactly what I need the week after a weekend full of holiday eating. Lots and lots of veggies!
Have a great weekend and stop by Monday for the start of holiday baking!
Winter Kale Salad with Butternut Squash and Farro from Lauren Kelly Nutrition.
Persimmon and Spinach Salad from Flavor the Moments.
Prep Tips: The pecans may be toasted ahead of time and the dressing may be made in advance. Serve as a side dish or with grilled chicken to make this a substantial meal!
Southwestern Chicken and Kale Salad from greens & chocolate.
Prep Ahead: You can pretty much prep this entire salad ahead of time. Just add the dressing once ready to serve.
Roasted Beet and Orange Salad from Spoonful of Flavor.
Spinach Mushroom Artichoke Galette from Hip Foodie Mom.
Click HERE for printable grocery list!