Thanksgiving Salad Recipe- Goes with Everything

Dreading yet another turkey for Thanksgiving? No? All the more reason to try a Thanksgiving Salad, and break out of your avian-eating complacency! A Thanksgiving Salad takes a few simple, edible plants of fall, and combines them in a crunchy, sweet-savory, medley of yum. Mix and match grain, fruit, and vegetables to create your own Thanksgiving Salad. Or try my own:

1 cup cracked Bulgur Wheat

1 ¼ cup hot Water

 ¾ cup chopped, toasted Walnuts

¾ cup slivered Carrots

¾ cup slivered Purple Onions

¾ cup dried Cranberries

¾ cup fresh, chopped Parsley

2 tablespoons Olive or Walnut Oil

1 tablespoon Lemon / Lime juice

Crushed Mixed Peppercorns

Sea Salt

 Put the wheat in a bowl and cover with hot water. Let sit 2 hours, covered. Add the remaining ingredients and mix well. Refrigerate overnight.



The beauty of vegan food is that anybody can eat it, even birds.

Happy Thanksgiving to all my feathered friends!



Leave a comment


  1. This sounds/looks delicious! Will definitely try! 😀

  2. Mmm! Thanksgiving is already over in Canada, but this looks like a yummy Christmas dish, too. Thanks for sharing it!

    • You’re welcome!

      I call it “Thanksgiving Salad” because of the birds, or lack thereof. They’re thankful. 🙂


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