Thanksgiving Salad
Directions
- 1First, slice your sweet potatoes, leaving the skin on for more fiber and nutrients.
- 2First, slice your sweet potatoes, leaving the skin on for more fiber and nutrients.
- 3First, slice your sweet potatoes, leaving the skin on for more fiber and nutrients.
- 4Toss the sliced sweet potatoes with paprika, garlic powder, salt, and pepper.
- 5Toss the sliced sweet potatoes with paprika, garlic powder, salt, and pepper.
- 6Toss the sliced sweet potatoes with paprika, garlic powder, salt, and pepper.
- 7Shred your Brussels sprouts or use pre-shredded ones.
- 8Shred your Brussels sprouts or use pre-shredded ones.
- 9Shred your Brussels sprouts or use pre-shredded ones.
- 10Toss the shredded Brussels sprouts with olive oil, salt, and pepper.
- 11Toss the shredded Brussels sprouts with olive oil, salt, and pepper.
- 12Toss the shredded Brussels sprouts with olive oil, salt, and pepper.
- 13Rinse and dry two cans of chickpeas.
- 14Rinse and dry two cans of chickpeas.
- 15Rinse and dry two cans of chickpeas.
- 16Toss the chickpeas in olive oil, chili powder, salt, and pepper.
- 17Toss the chickpeas in olive oil, chili powder, salt, and pepper.
- 18Toss the chickpeas in olive oil, chili powder, salt, and pepper.
- 19Roast the sweet potatoes and chickpeas in the oven for around 30 minutes.
- 20Roast the sweet potatoes and chickpeas in the oven for around 30 minutes.
- 21Roast the sweet potatoes and chickpeas in the oven for around 30 minutes.
- 22Make the dressing by combining extra virgin olive oil, Parmesan, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a blender.
- 23Make the dressing by combining extra virgin olive oil, Parmesan, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a blender.
- 24Make the dressing by combining extra virgin olive oil, Parmesan, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a blender.
- 25Blend the dressing until smooth.
- 26Blend the dressing until smooth.
- 27Blend the dressing until smooth.
- 28Pour your dressing all over the kale and massage until it softens.
- 29Pour your dressing all over the kale and massage until it softens.
- 30Pour your dressing all over the kale and massage until it softens.
- 31Assemble your salad by adding the roasted sweet potatoes to the kale.
- 32Assemble your salad by adding the roasted sweet potatoes to the kale.
- 33Assemble your salad by adding the roasted sweet potatoes to the kale.
- 34Add the roasted Brussels sprouts to the salad.
- 35Add the roasted Brussels sprouts to the salad.
- 36Add the roasted Brussels sprouts to the salad.
- 37Add sunflower seeds to the salad.
- 38Add sunflower seeds to the salad.
- 39Add sunflower seeds to the salad.
- 40Add avocado to the salad.
- 41Add avocado to the salad.
- 42Add avocado to the salad.
- 43Add roasted chickpeas to the salad.
- 44Add roasted chickpeas to the salad.
- 45Add roasted chickpeas to the salad.
- 46Mix all ingredients together until well combined.
- 47Mix all ingredients together until well combined.
- 48Mix all ingredients together until well combined.
Ingredients
- sweet potatoes
- sweet potatoes
- sweet potatoes
- paprika
- paprika
- paprika
- garlic powder
- garlic powder
- garlic powder
- salt
- salt
- salt
- pepper
- pepper
- pepper
- Brussels sprouts
- Brussels sprouts
- Brussels sprouts
- olive oil
- olive oil
- olive oil
- 2 cans canned chickpeas
- 2 cans canned chickpeas
- 2 cans canned chickpeas
- chili powder
- chili powder
- chili powder
- extra virgin olive oil
- extra virgin olive oil
- extra virgin olive oil
- Parmesan
- Parmesan
- Parmesan
- tahini
- tahini
- tahini
- lemon juice
- lemon juice
- lemon juice
- Dijon mustard
- Dijon mustard
- Dijon mustard
- Worcestershire sauce
- Worcestershire sauce
- Worcestershire sauce
- garlic
- garlic
- garlic
- kale
- kale
- kale
- sunflower seeds
- sunflower seeds
- sunflower seeds
- avocado
- avocado
- avocado
Equipment
knifecutting boardbaking sheetparchment papercolanderblenderlarge bowlsalad servers
Tips
- Leave the skin on sweet potatoes for more fiber and nutrients.
- You can buy pre-shredded Brussels sprouts for ultimate convenience.
- You do not need to eat salad on Thanksgiving; it's a day to enjoy foods that make you feel connected to people around you.