Happy Thanksgiving Week! - Grill zuchinni, yellow squash & Pomegranates salad - featured in Group Recipes

This is a good week to reflect and be thankful for what we have. I am thankful that I survived a brain haemorrhage and still living. I am thankful for having a mum who unconditionally love me, a loving and caring hubby, an honest and creative son, a step-daughter who is beautiful inside and outside, a wonderful step-son-in-law and a courageous step grandson.  I am thankful to have a generous step brother, a kind sister-in- law, a lovely niece and two handsome nephews who will always be there for me when I need them.  I am thankful for having many good friends who will not hesitate to lend a helping hand when needed. This year, I am most thankful for being able to document my mum's and hubby's recipes on my blog and share the joy. I am thankful for getting better at cooking and photography and get so much joy from it. I am thankful that through my blog and other bloggers communities, I get to meet with many wonderful people from all over the world who are now part of my journey to achieving my goal of 1000 recipes.

This is a new salad that I made up for Thanksgiving.  I wish to dedicate this dish to all the wonderful people out there. In this dish I have chosen three colors and this is what I wish you all:

Green: I wish you growth and harmony.

Yellow: I wish you hope, joy and happiness.

Pink: I send you all my love.  A pink carnations means, " I will never forget you". I picked the pomegranates for this salad because when I was a little girl, my mum always buy me this fruit as a treat. This will always be a special fruit for me.

Main Ingredients:

1 zucchini, sliced

1 yellow squash sliced

½ pomegranate, remove the skin and separate the fruits.

Ingredients for the salad dressing:

¾ cup balsamic vinegar

1 tbsp extra virgin oil

1 tbsp maple syrup

½ tsp ground black pepper

¼ tsp salt

Method:

Grill zucchini and yellow squash without oil.  Set aside. Heat balasamic vineger and bring to boil. Lower heat and simmer to reduce to 1/2 cup.  Add all other salad dressing ingredients and whisk till all combined.  Toss grilled zucchini yellow squash in dressing. Let it sit overnight in the fridge. When ready to serve, add pomegranates and mix well.