Okay, so I have to admit I have been making so many pumpkin things lately I’m starting to get a bit pumpkin’d out.

Today for my Salad of the week I made a salad that reminds me of those thanksgiving sandwiches. The ones with like, leftover Tofurky, stuffing, cranberry sauce, gravy, and whatever. It doesn’t have stuffing in it unfortunately. But it still tastes super good with breaded vegan chickun patties (I used a cut up Boca patty).

I made my own creamy poultry seasoning dressing as well. It sounds weird but it tastes pretty good all together!

Here’s what I did:

To make the dressing: 

Ingredients:

• 1 lb lite silken tofu (the kind that is refrigerated in a pack like regular tofu, not the small vacuumed pack Nori Nu kind
• 1/3 cup apple cider vinegar
• Juice of one small lemon
• 1 tbsp maple syrup
• 4 tbsp nutritional yeast
• 1/2 tsp vegan poultry spice/seasoning blend (or make your own…there should be tons of them if you google it)
• 1/4 tsp black pepper
• 1/4 tsp seasoned salt

Directions:

Place all ingredients in blender or food processor and pulse until fully combined. You can adjust seasoning to your liking as you go or afterwards as needed.

To make the salad:

Ingredients:

• Lettuce (about 2 cups)
• 2 tbsp jelly cranberry sauce (the kind I found at my local grocery store IS vegan…but here is a recipe from a vegan blog if you cannot find that near you, or prefer to make it from scratch)
• Vegan chicken or turkey cut into pieces (You can use whatever! Would be good with leftover Tofurky roast, or Tofurky slices, but I used Boca fake chicken breaded patties to give it a breaded kind of flavor reminiscent of stuffing)
• 1/8-1/4 cup pecans
• As much dressing (above) as desired.
• Roasted butternut squash chunks (Optional)

Directions:

It’s kind of obvious! Make a salad with these ingredients! I found that this was one of those salads that taste extra good when you really mix up the ingredients well instead of leaving them separate. Sometimes I want to put my salad dressing on before I finish putting all the ingredients together, but I always refrain because then everything gets too soggy.

I haven’t tried it with the butternut squash yet but I think it will be amazing and am going to roast it now and put it in tomorrow! Yum!