Harvest Salad

And here I present basic b holiday recipe #2...which, by no coincidence, uses basic b holiday recipe #1. While supplementing with a store bought dressing is fine, I'd really recommend making it yourself...the cranberry thyme dressing is what pulls this salad together perfectly. Also, let it be known that this "salad" is leafless...which makes me wonder - does this technically qualify as a salad? I didn't really know what else to call it, but I promise it's not your average boring pile of plant food.

So if you're menu planning for next week's feast, toss this seasonal recipe into the ring for a colorful, hearty addition to the table. Prepare to sit back and watch the carnivores and herbivores ceremoniously come together in the glory of this sweet, sweet side dish...and then the carnivores can keep the party going by adding a heaping pile of thanksgiving turkey to their plates (or steak, if you celebrate Thanksgiving like my family), while the herbivores can enjoy a nice serving of...mashed potatoes...without gravy (sounds brutal). I don't know about you, but I'm gonna go ahead and opt for a healthy dose of the meat sweats next Thursday. Cheers!


  • 3 tbsp coconut oil, separated
  • 3 large sweet potatoes, cubed
  • 2 bags of green beans, trimmed
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 red onion, thinly sliced
  • 1/2 cup walnuts
  • 1/3 cup dried cranberries
  • 1 batch of Cranberry Thyme Dressing


  1. Preheat your oven to 375.
  2. In a large bowl, toss your sweet potato cubes with 1 tbsp of coconut oil. Spread evenly across a large baking sheet and bake for about 45 minutes, or until soft.
  3. While the sweet potatoes are cooking, prepare the green beans. Melt the remaining 2 tbsp of coconut oil in a large skillet and add the green beans. Add the garlic powder and salt and saute for 5 minutes on medium-high heat. The green beans should be softened, but still have slight firmness (for a little crunch). Transfer the green beans to a large serving bowl.
  4. When the sweet potatoes are done, add them to the serving bowl with the green beans. Go ahead and also add the sliced onion.
  5. Let the green bean/sweet potato/onion bowl chill in the fridge for 1-2 hours, or until completely cooled.
  6. Right before serving, add the walnuts and cranberries, and toss everything in the Cranberry Thyme Dressing. 
  7. Enjoy!

Servings: 8-12