HTOD: Healthy on Thanksgiving...is that a thing? (Day 1) with RECIPE!!

Hello there and happy Thanksgiving week!  Many people "give up" this time of year because of all the delicious offerings around the table at various friend-and-family gatherings, and because it's so close to the New Year, (when the resolutions usually begin), and because really you only get grandma's stuffing once a year, and....(insert excuse here).  But I'm here to tell you that you don't HAVE to cave...AND you can still enjoy the holidays - without munching on carrot sticks and celery and seething with jealousy watching everyone else scarf down stuffing and pie.  This week I'm going to offer a tip each day about how to survive (and enjoy!) Thanksgiving dinner without feeling like you've blown your calorie budget for the month...and also not feel guilty about indulging (a little -- let's put down the pie server before you put ALL the desserts on your plate) ;)  So off we go:

TIP 1: Plan ahead and bring along a healthy dish that you can feel good about eating.

Personally, knowing that I have control over at least one dish on the table always makes me feel better about going into a holiday event - I know there's SOMETHING I can eat that won't totally destroy my progress, and I can fill up my plate with that while taking much smaller 'tasting-sized' portions of the food that is...shall we say less healthy...without feeling deprived.  I found this recipe today for Roasted Pumpkin Salad with Lentils and Goat Cheese that looks like it will fit the bill:

ROASTED PUMPKIN SALAD WITH LENTILS AND GOAT CHEESE

This hearty salad topped with lentils and fresh pumpkin is perfect for fall and winter months. In other seasons, replace pumpkin with sweet potato!

Total Time: 34 min.
Prep Time: 10 min.
Cooking Time: 24 min.
Yield: 4 servings

Ingredients:
1 lb. raw pumpkin, cut into medium-sized cubes (about 4 cups)
4 tsp. olive oil, divided use
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
3 Tbsp. fresh lime juice
1½ tsp. pure maple syrup
1 tsp. Dijon mustard
4 cups fresh arugula (or mixed baby greens)
2 cups cooked green lentils
2 Tbsp. crumbled soft goat cheese (½ oz.)
2 Tbsp. raw pumpkin seeds

Preparation:
1. Preheat oven to 375° F.
2. Combine pumpkin, 1 tsp. oil, salt, and pepper in a large bowl; mix well.
3. Arrange pumpkin mixture on baking pan.
4. Bake for 10 to 12 minutes, stir; continue baking for 10 to 12 additional minutes, or until tender when pierced with a fork. Cool.
5. While pumpkin is baking, combine lime juice, maple syrup, and mustard in a small bowl; whisk to blend.
6. Slowly add remaining 3 tsp. oil, whisking continuously until blended. Set aside.
7. Evenly divide arugula between four serving plates. Top evenly with lentils, baked pumpkin, cheese, and pumpkin seeds.
8. Drizzle evenly with dressing.