Thanksgiving Salad

Make this Thanksgiving a Feast that Gives Back

Amidst the Thanksgiving abundance, let's address a hidden concern: food waste. Fresh fruits and veggies, left uneaten, contribute significantly to this waste. Let's make this Thanksgiving a celebration of gratitude for both the feast on our tables and the responsible use of our resources.
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Thanksgiving is a time of gratitude and abundance, a moment when we come together with our loved ones to celebrate.

    What often goes unnoticed is the alarming amount of food waste that happens during the holiday. It's estimated that the United States generates around 33 million pounds of food waste during the Thanksgiving holiday season.

    Ingredients like fresh fruits and vegetables often spoil before they are consumed, exacerbating the issue of food waste.

    Let’s Make Thanksgiving More Sustainable.

    While it's clear that Thanksgiving has a significant impact on food resources, the good news is that there are steps we can take to make the holiday more sustainable.

    1. Mindful Planning: Plan your Thanksgiving meal carefully to reduce the chances of leftovers going to waste. Be mindful of portion sizes and consider the number of guests when preparing dishes.

    2. Leftover Redemption: Get creative with Thanksgiving leftovers. Transform them into new dishes or share them with friends and neighbors to ensure they don't go to waste.

    3. Support Local and Sustainable Producers: Opt for locally sourced and sustainably produced ingredients whenever possible. This reduces the environmental impact of transportation and supports responsible farming practices.

    4. Food Donation: Consider donating excess food to local food banks or shelters, where it can make a real difference in the lives of those in need.

    Choose Natierra.

    We offer an exciting alternative to traditional, perishable produce. Our freeze-dried fruits and veggies are a game-changer when it comes to reducing food waste.

    1. Extended Shelf Life: Say goodbye to spoiled produce. Our freeze-drying process removes the water from fruits and veggies enabling a longer shelf life, ensuring that your ingredients won't go to waste before they can be used.

    2. Packed with Nutrients: Our freeze-dried process locks in the essential nutrients of our fruits and veggies, preserving the nutritional integrity of our fruits and vegetables without any compromise on taste or quality.

    3. Organic and Additive-Free: Our products are organic, plant-based, and free from added sugars or artificial additives and preservatives.

    Here’s a delicious example of how you can pair our freeze-dried fruits and ingredients together for a Thanksgiving salad.

    Freeze-Dried Apples and Goji Berries salad

    Thanksgiving Salad with Freeze-Dried Apples & Goji Berries
      For the salad:

        6 cups mixed greens (e.g., arugula, spinach, and baby kale).

        ¼ cup Organic Freeze-Dried Apples.

        ¼ cup Goji Berries.

        ¼ cup chopped pecans, toasted.

        ¼ cup crumbled goat cheese or feta cheese (optional).

        Himalayan Pink Salt, to taste.

        Freshly ground black pepper, to taste.

        For the Mushroom Dressing:

        2 tbsp. extra-virgin olive oil.

        1 tbsp. balsamic vinegar.

        1/2 tsp. Mushroom Powder Seasoning.

        1 tsp. honey or maple syrup (adjust to taste).

        1 small garlic clove, minced (optional).

        Thanksgiving salad with Apples and Goji Berries

        • Prepare the Mushroom Dressing:

        In a small bowl, whisk together the olive oil, balsamic vinegar, mushroom powder seasoning, honey or maple syrup (for a touch of sweetness), and minced garlic if desired. Set aside to let the flavors meld.

        • Toast the pecans:

        In a dry skillet over medium heat, toast the chopped pecans until they become fragrant and lightly browned, about 3-4 minutes. Keep an eye on them to prevent burning. Remove from heat and set aside to cool.

          • Assemble the salad:

          In a large salad bowl, combine the mixed greens, freeze-dried cranberries and apples, and toasted pecans. If you're using cheese, sprinkle it on top.

          • Dress the salad:

          Drizzle the mushroom dressing over the salad. Start with a small amount and add more to taste. Toss the salad gently to coat all the ingredients evenly.

          • Season and serve immediately:

          Season the salad with a pinch of Himalayan pink salt and freshly ground black pepper to taste.

          Plate it up and enjoy the delightful combination of flavors and textures.

          Thanksgiving salad recipe with freeze-dried fruit