Description

This vibrant Thanksgiving Salad combines the earthy flavors of roasted butternut squash and crispy Brussels sprouts with the freshness of kale and the sweetness of pomegranate seeds. Tossed in a tangy apple cider vinaigrette with garlic and Dijon mustard, and topped with toasted pumpkin seeds, this vegan salad makes a perfect festive side dish that’s both nutritious and delicious.

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

Dressing

3 tbsp extra virgin olive oil
1½ tbsp apple cider vinegar (or your favourite vinegar)
½ tsp Dijon mustard
1 small clove garlic, minced
Sea salt & black pepper to taste

Toppings

3 tbsp toasted pumpkin seeds
3 tbsp pomegranate seeds + extra for decoration

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Instructions

Preheat the oven: Set your oven temperature to 400°F (205°C) to prepare for roasting the vegetables.
Prepare the butternut squash: Peel the squash and cut it in half. Remove the seeds with a spoon, then slice the squash into approximately ¾ inch pieces. For larger squash, cut the pieces in half again to ensure even roasting.
Prepare the Brussels sprouts: Trim off the ends of the Brussels sprouts and slice them in half lengthwise to help them crisp up evenly in the oven.
Season and arrange vegetables: Place the squash pieces on one baking tray and the Brussels sprouts on another. Drizzle the avocado oil evenly over both trays, then season with sea salt and black pepper. Toss the vegetables gently to coat them evenly with oil and seasoning.
Roast the vegetables: Bake both trays for 15 minutes. After that, remove the Brussels sprouts from the oven. Flip the butternut squash pieces to roast the other side, and return them to bake for an additional 10 minutes until tender and caramelized.
Make the dressing: While the vegetables roast, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, minced garlic, and salt and pepper in a glass jar with a lid. Shake vigorously for about 10 seconds until the dressing is well emulsified. Set aside.
Prepare the kale: While the vegetables finish roasting, de-stem and roughly chop the kale leaves to add freshness and texture to the salad.
Assemble the salad: In a large bowl, combine the roasted butternut squash and Brussels sprouts with the chopped kale. Drizzle with the prepared dressing and toss to coat everything evenly.
Add toppings and serve: Sprinkle toasted pumpkin seeds and pomegranate seeds over the salad for an added crunch and a burst of sweetness. Garnish with extra pomegranate seeds for a festive look and serve immediately.

Notes

This Thanksgiving salad highlights seasonal produce and is perfect as a colorful, healthy side dish for your holiday meal.
Using avocado oil and extra virgin olive oil keeps the dish vegan and heart-healthy.
To toast pumpkin seeds, dry roast them in a hot skillet over medium heat for 3-5 minutes until golden and fragrant.
The salad can be served warm or at room temperature.
Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.

Nutrition

Serving Size: 1 serving
Calories: 220 kcal
Sugar: 6 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg