With the holidays right around the corner, it’s easy to fall off track with your health goals and eat way more mashed potatoes and pie than you normally would (hey, I’ve been there!)

I’m all about balance, but eating a balanced meal needs to include more than just carbs and sugar. That’s why including a green salad on your holiday menu is a great way to ensure you’re getting some good nutrients, as well as help prevent you from overeating at your Thanksgiving celebration. Plus, it’s a lower carb option that still provides a sweet taste from the dressing and cranberries.

A good goal for the holidays is to make at least half of your plate vegetables, and this Sweet Potato Pecan Salad with Maple Vinaigrette Dressing would make a great fit!

Ingredients for Salad:

· A large bag of mixed salad greens

· 2 medium sweet potatoes, peeled and diced

· ½ cup roasted pecans

· ¼ cup dried cranberries

· ¼ cup feta cheese

Ingredients for Maple Vinaigrette Dressing:

· ½ cup olive oil

· ¼ cup balsamic vinegar

· 1 ½ Tbsp. maple syrup

· 1 tsp. Dijon mustard

Instructions:

1. For sweet potatoes: Preheat oven to 425 degrees F. Coat diced sweet potatoes with melted butter, and seasoned with salt and pepper. Roast in the oven for 25-30 minutes, or until golden brown.

2. For roasted pecans: Place pecans in a baking dish and roast in the oven along with the sweet potatoes for 10-12 minutes.

3. While sweet potatoes and pecans are in the oven, make the dressing by blending all the ingredients together until well mixed.

4. Once sweet potatoes and pecans are done, layer all the ingredients on top of mixed salad greens.

5. Mix in dressing and serve immediately.

What green vegetables are included on your Thanksgiving holiday menu? Comment below!