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Thanksgiving Salad

30m
Serves 1
facebook.com

Thanksgiving Salad

facebook.com
30m
Serves 1

Directions

  1. 1First, slice your sweet potatoes, leaving the skin on for more fiber and nutrients.
  2. 2Toss the sliced sweet potatoes with paprika, garlic powder, salt, and pepper.
  3. 3Shred your Brussels sprouts or use pre-shredded ones.
  4. 4Toss the shredded Brussels sprouts with olive oil, salt, and pepper.
  5. 5Rinse and dry two cans of chickpeas.
  6. 6Toss the chickpeas in olive oil, chili powder, salt, and pepper.
  7. 7Roast the sweet potatoes and chickpeas in the oven for around 30 minutes.
  8. 8Make the dressing by combining extra virgin olive oil, Parmesan, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a blender.
  9. 9Blend the dressing until smooth.
  10. 10Pour your dressing all over the kale and massage until it softens.
  11. 11Assemble your salad by adding the roasted sweet potatoes to the kale.
  12. 12Add the roasted Brussels sprouts to the salad.
  13. 13Add sunflower seeds to the salad.
  14. 14Add avocado to the salad.
  15. 15Add roasted chickpeas to the salad.
  16. 16Mix all ingredients together until well combined.

Ingredients

  • sweet potatoes
  • paprika
  • garlic powder
  • salt
  • pepper
  • Brussels sprouts
  • olive oil
  • 2 cans canned chickpeas
  • chili powder
  • extra virgin olive oil
  • Parmesan
  • tahini
  • lemon juice
  • Dijon mustard
  • Worcestershire sauce
  • garlic
  • kale
  • sunflower seeds
  • 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.

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