Health is a journey. While I promote a plant based lifestyle now – these older posts reflect my journey into making healthier choices. I leave these online to support others in making changes and to show that not everything needs to change at once. Take your time and always listen to what’s right for your body.
With Canadian Thanksgiving fast approaching I’ve started dreaming about our turkey dinner. Turkey, mashed potatoes – all that good stuff! What I love to play around with are the side dishes. We do brussel sprouts a lot (which I will share soon!) and squash is always a returning favourite. I played around with this Warm Green Bean Salad the other night and thought how perfect it would be as a side dish. Maybe this will be my new addition to Thanksgiving dinner this year!
This is definitely an easy side dish to put together and it boasts some great Fall flavours. As a side note I was originally thinking of something similar to this with asparagus – but I’ll have to save that for next Summer as asparagus is now out of season. I figured green beans would still go well with my other ingredients. It’s beautiful and warm, so nice for cool Fall evenings. And the goat cheese melts nicely over the warm beans and mushrooms.
This doesn’t involve much of a dressing. I used a high quality olive oil and balsamic vinegar and just drizzled them over the finished salad right before serving. With salt and pepper to taste – this is really all the dressing you need. I love simple dishes that let the flavours of the ingredients come through on their own.
When you continue reading through the recipe – my amounts are very roughly measured. I made this salad for 3 people so adjust according to your own needs.
Share and comment if you think this would be a great Thanksgiving dish!
Warm Green Bean Salad
- 2 handfuls green beans (stems removed)
- 6-8 button mushrooms
- 1 clove garlic
- 1/2 cup thinly sliced white onion
- 1/4 cup goat cheese
- 6-10 cherry tomatoes
- balsamic vinegar
- olive oil
- salt & pepper
- Prepare the green beans (snap off the ends and rinse).
- Steam beans for roughly 15 minutes.
- In wok (on low heat) combine mushrooms, garlic, and onion. Cook until softened and fragrant.
- Add in the steamed beans and mix.
- Leave on heat for 2-3 minutes until flavours mix.
- Salt & pepper to taste.
- Remove from heat. Add in chopped tomatoes.
- Crumble goat cheese over top.
- Drizzle with olive oil and balsamic vinegar.
- Toss together and serve.