I've been ready for Thanksgiving since the moment Halloween candy became the main component of clearance shelves. With some leftover Mesquite Tofu cubes and an arugula and sprout mixture patiently taking up shelving space in the fridge, I decided to combine the two, add some toasted almonds, dried cranberries, and sweet potato chunks, and create a segue for "that (wonderful) meal" at the end of the month. Don't wait for the turkey to go on sale, act fast with this dairy/gluten/meat-free autumn salad, topped with a Molasses-Balsamic Vinaigrette.

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