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Thanksgiving Salad

Thanksgiving Salad
Thanksgiving Salad

This salad incorporates loads of American flavours, from maple syrup to cranberries and pecans, that all tie together wonderfully. This salad is full of amazing flavours and textures - well worth a try whether you celebrate thanksgiving or not!


Before you start

Preheat oven to 180 | Large baking tray | large bowl | large saucepan with lid | small bowl


  • 500g sweet potato
  • 1tsp ground cinnamon
  • 1tbsp extra virgin olive oil
  • 50g Pecans, roughly chopped
  • 50g Pistachios, roughly chopped
  • 70g vegan bacon bits (optional)
  • 1 tbsp pumpkin seeds
  • 200g green leaves, collard greens or cavalo Nero work well
  • 2 tbsp Pomegranate jewels
  • 1 tbsp dried Cranberries
  • 1 sweet apple
  • ½ lemon

For the dressing

  • 1 tbsp French mustard
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • Salt and pepper


  1. 1.

    For the oven part | cut the sweet potato in good size rough chunks, about 2cm. Toss in the oil and ground cinnamon | place in the oven for about 20 minutes, until just soft | at this point add to the tray the bacon, all the bits and the pumpkin seeds | place back in the oven for five minutes | once crisp and golden, turn the oven out and keep warm whilst you make the rest

  2. 2.

    For the rest | bring a large pan of water to the boil | trim any hard stems or stalks from the greens and discard | once boiling Blanche the greens for ½ minutes to wilted | drain and place in a large bowl | core the apple and finely slice | coat in the juice of the lemon half | add to the bowl with the cranberries and pomegranate | add in the content of the oven tray and toss

  3. 3.

    To finish | in a small bowl mix together the dressing ingredients with a good pinch of salt and pepper | add to the salad and toss until everything is evenly coated