Description
A vibrant vegan Thanksgiving salad featuring roasted butternut squash and crispy Brussels sprouts, tossed with kale, toasted pumpkin seeds, and a tangy apple cider vinaigrette, finished with fresh pomegranate seeds for a festive touch.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 4 medium kale leaves, de-stemmed
- Sea salt & black pepper to taste
Oils & Dressing
- 1 tbsp avocado oil (or other unflavoured oil)
- 3 tbsp extra virgin olive oil
- 1½ tbsp apple cider vinegar (or your favourite vinegar)
- ½ tsp Dijon mustard
- 1 small clove garlic, minced
Seeds & Garnishes
- 3 tbsp toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Instructions
- Preheat Oven: Set your oven to 400°F (205°C) to prepare for roasting the vegetables.
- Prepare Butternut Squash: Peel and halve the butternut squash. Remove the seeds and slice the flesh into approximately ¾ inch pieces. If the squash is large, cut the pieces in half again for even roasting.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and cut each in half to ensure they roast evenly and crisp up nicely.
- Season and Oil Vegetables: Spread the butternut squash pieces on one baking tray and the halved Brussels sprouts on another. Drizzle the avocado oil evenly over both trays. Season with sea salt and black pepper, then toss to coat all pieces thoroughly.
- Roast Vegetables Part 1: Place both trays in the hot oven. Roast for 15 minutes to start softening and caramelizing the vegetables. After 15 minutes, remove the tray with Brussels sprouts from the oven.
- Roast Vegetables Part 2: Flip the butternut squash pieces over to promote even browning. Return the squash tray to the oven and roast for an additional 10 minutes until tender and lightly caramelized.
- Make the Dressing: While the vegetables roast, prepare the dressing. In a glass jar with a lid, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, sea salt, and black pepper. Secure the lid and shake vigorously for 10 seconds to emulsify the dressing. Set aside.
- Assemble the Salad: Roughly chop the de-stemmed kale leaves and place them in a large bowl. Add the roasted butternut squash and Brussels sprouts, toasted pumpkin seeds, and 3 tablespoons of pomegranate seeds. Pour the dressing over the salad and toss gently to combine all ingredients well.
- Garnish and Serve: Transfer the salad to a serving dish and sprinkle additional pomegranate seeds on top for a festive, colorful finish. Serve immediately for the freshest taste.
Notes
- This Thanksgiving salad combines the sweetness of roasted butternut squash and the crisp texture of Brussels sprouts with a tangy vinaigrette and fresh pomegranate for a perfect holiday side dish.
- Make sure to cut vegetables evenly for consistent roasting and caramelization.
- Use avocado oil or another neutral oil to enhance roasting without adding strong flavors.
- To toast pumpkin seeds, simply heat them in a dry pan over medium heat for a few minutes until golden and fragrant.
- This salad is vegan and can be easily scaled up for larger gatherings.
Nutrition
- Serving Size: 1 bowl (approximately 1/3 of recipe)
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
