Thanksgiving Salad

30 mins
Serves 1
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Directions

  1. 1Slice sweet potatoes and toss them with olive oil, paprika, garlic powder, salt, and pepper.
  2. 2Slice sweet potatoes and toss them with olive oil, paprika, garlic powder, salt, and pepper.
  3. 3Slice sweet potatoes and toss them with olive oil, paprika, garlic powder, salt, and pepper.
  4. 4Toss and season chickpeas with olive oil, chili powder, garlic powder, salt and pepper.
  5. 5Toss and season chickpeas with olive oil, chili powder, garlic powder, salt and pepper.
  6. 6Toss and season chickpeas with olive oil, chili powder, garlic powder, salt and pepper.
  7. 7Roast sweet potatoes and chickpeas at 425°F for 30 minutes.
  8. 8Roast sweet potatoes and chickpeas at 425°F for 30 minutes.
  9. 9Roast sweet potatoes and chickpeas at 425°F for 30 minutes.
  10. 10Shred Brussel sprouts and toss with olive oil, salt, and pepper.
  11. 11Shred Brussel sprouts and toss with olive oil, salt, and pepper.
  12. 12Shred Brussel sprouts and toss with olive oil, salt, and pepper.
  13. 13Roast Brussel sprouts at 425°F for 30 minutes (or with sweet potatoes and chickpeas).
  14. 14Roast Brussel sprouts at 425°F for 30 minutes (or with sweet potatoes and chickpeas).
  15. 15Roast Brussel sprouts at 425°F for 30 minutes (or with sweet potatoes and chickpeas).
  16. 16Blend together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan cheese.
  17. 17Blend together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan cheese.
  18. 18Blend together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan cheese.
  19. 19Add the dressing to a big bowl of shredded kale and massage to tenderize and soften.
  20. 20Add the dressing to a big bowl of shredded kale and massage to tenderize and soften.
  21. 21Add the dressing to a big bowl of shredded kale and massage to tenderize and soften.
  22. 22Add the roasted sweet potatoes, Brussel sprouts, avocado, roasted chickpeas, and sunflower seeds to the kale.
  23. 23Add the roasted sweet potatoes, Brussel sprouts, avocado, roasted chickpeas, and sunflower seeds to the kale.
  24. 24Add the roasted sweet potatoes, Brussel sprouts, avocado, roasted chickpeas, and sunflower seeds to the kale.
  25. 25Toss everything together.
  26. 26Toss everything together.
  27. 27Toss everything together.

Ingredients

  • 1 sweet potatoes
  • 1 sweet potatoes
  • 1 sweet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • 1 pound Brussel sprouts
  • 1 pound Brussel sprouts
  • 1 pound Brussel sprouts
  • 1 tablespoon tahini
  • 1 tablespoon tahini
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tablespoon shredded Parmesan cheese
  • 1 tablespoon shredded Parmesan cheese
  • 1 tablespoon shredded Parmesan cheese
  • 1 bunch kale
  • 1 bunch kale
  • 1 bunch kale
  • 1 cup sunflower seeds
  • 1 cup sunflower seeds
  • 1 cup sunflower seeds
  • 1 avocado
  • 1 avocado
  • 1 avocado

Equipment

ovenbaking sheetparchment paperknifeblenderbowlwooden spoons