Description
A vibrant and nutritious vegan Thanksgiving salad featuring roasted butternut squash and crispy Brussels sprouts, tossed with fresh kale, pumpkin seeds, and pomegranate seeds. Finished with a tangy homemade apple cider vinegar dressing, this salad is perfect as a festive side dish full of seasonal flavors.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 4 medium kale leaves, de-stemmed
Oils & Seasonings
- 1 tbsp avocado oil (or other unflavoured oil)
- Sea salt & black pepper to taste
- 3 tbsp extra virgin olive oil
Dressing
- 1½ tbsp apple cider vinegar (or your favourite vinegar)
- ½ tsp Dijon mustard
- 1 small clove garlic, minced
- Sea salt & black pepper to taste
Seeds & Garnish
- 3 tbsp toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for roasting the vegetables evenly.
- Prepare Butternut Squash: Peel the butternut squash, halve it, scoop out the seeds, and slice into ¾ inch pieces. For larger squash, cut pieces in half to ensure even roasting.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut each in half for better roasting and texture.
- Season Vegetables: Spread the butternut squash and Brussels sprouts separately on two baking trays. Drizzle each with avocado oil, season with sea salt and black pepper, and toss to coat evenly.
- Roast Vegetables Part 1: Bake both trays for 15 minutes. After 15 minutes, remove the Brussels sprouts from the oven while the butternut squash continues roasting.
- Roast Vegetables Part 2: Flip the butternut squash pieces over and continue baking for an additional 10 minutes to achieve a tender and caramelized finish.
- Make Dressing: While the vegetables roast, combine extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a glass jar with a lid. Shake vigorously for 10 seconds to emulsify the dressing.
- Assemble Salad: In a large bowl, combine the roasted butternut squash, Brussels sprouts, de-stemmed kale leaves, toasted pumpkin seeds, and pomegranate seeds.
- Dress and Serve: Pour the dressing over the salad and toss gently to coat everything evenly. Garnish with extra pomegranate seeds for a festive touch and serve immediately.
Notes
- This Thanksgiving salad features crispy roasted Brussels sprouts, sweet roasted butternut squash, and fresh pomegranate, making it a perfect colorful and healthy side dish.
- Use avocado oil or any neutral oil to roast the vegetables to avoid overpowering their natural flavors.
- Feel free to prepare the dressing ahead of time and store in the refrigerator for enhanced flavor development.
- For added crunch, consider lightly toasting the pumpkin seeds before adding them to the salad.
- The salad can be served warm or at room temperature depending on your preference.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
