Sitting Down to Dinner {simply thanksgiving}

Good Morning! And welcome to day two of {simply thanksgiving} - a series created for your inspired, smaller scale Thanksgiving. Today, I want to showcase two delicious recipes for you to enjoy as you sit down at your Thanksgiving table next Thursday. I will show you my favorite salad - made of mixed greens, toasted pecans, goat cheese and drizzled balsamic vinaigrette. But first - a re-make of a recipe I made last fall - Acorn Squash and Leek Soup. 

This soup is so delicious and it is easy to make! All you'll need (for 4 servings) are 2 acorn squash, 2 leeks - white part chopped, 2 cloves of garlic - chopped, 1 shallot - chopped, 2 tablespoons butter, 3 cups of chicken stock, and heavy cream/salt/pepper to taste. 


First, pre-heat your oven to 350 degrees, slice the acorn squash in half, and roast it for 45 to 50 minutes until tender. 

(Please forgive the blurry photo!)

Remove from the oven and allow to cool. While the squash is cooling, chop your shallot, garlic and the white part of your leeks. Sprinkle a pinch of salt and pepper over the vegetables. Place them in a stockpot with the butter over medium heat and allow to cook until soft and the butter has melted.

Scoop out the insides of the acorn squash - first discarding the seeds - and add this to the pan with your chicken stock.

Allow to simmer, stirring occasionally for 10-15 minutes. Then blend using your immersion blender. (You can also transfer the contents to a blender if you don't have an immersion blender.)

Once blended, serve in bowls with a dollop of cream and enjoy!

A salad is another great - and healthy! - way to start off your Thanksgiving feast...

To make your salad of mixed greens, toasted pecans, goat cheese and drizzled balsamic vinaigrette for four people, first toast 1 cup of pecans in the oven at 350 degrees for 5 minutes with 2 tablespoons of olive oil and a sprinkling of salt and pepper.  


Then, place the mixed greens (I use pre-mixed) onto your salad plates and top with crumbled goat cheese.


Once the pecans are toasted, place 1/4 cup over each salad.

Finally, drizzle your favorite dressing - mine is Newman's Own Lite Roasted Garlic Balsamic - over the top of your salad, and enjoy!

What are your favorite Thanksgiving feast starters? Does your family stick with soup or salad - or go an entirely different route? I'd love to hear what your favorite traditions are!
As a quick reminder, please feel free to pin any images that inspire you, as you plan to make your creative and inspired Thanksgiving dinner! And, if you're following along on Twitter, you can do so with the hashtag #simplythanksgiving! Hope you have a wonderful Tuesday!