Thanksgiving Salad with Brussels Sprouts & Butternut Squash (vegan)
This Thanksgiving salad is made with crispy Brussels sprouts, roasted butternut squash, and fresh pomegranate. Perfect as a side dish!
Servings: 3
Ingredients
- 1 medium butternut squash (about 1lb 5oz or 600g)
- 14 Brussels sprouts
- 1 tablespoon avocado oil (or other unflavoured oil)
- Sea salt & black pepper to taste
- 4 medium kale leaves, de-stemmed
- 3 tablespoon toasted pumpkin seeds
- 3 tbsp pomegranate seeds + extra for decoration
Dressing
- 3 tablespoon extra virgin olive oil
- 1½ tablespoon apple cider vinegar (or your favourite vinegar)
- ½ teaspoon Dijon mustard
- 1 small clove garlic, minced
- Sea salt & black pepper to taste
Instructions
- Preheat your oven to 400°F/205°C.
- Peel your butternut squash and halve it. Scoop out the seeds and slice the squash into ¾" pieces. (If your butternut squash is large, feel free to cut these pieces in half again.)
- Trim the ends of the Brussels sprouts and cut them in half.
- Spread the squash pieces on one baking tray and the sprouts on another. Divide the avocado oil between them, season with salt and pepper and toss to coat.
- Bake for 15 minutes then remove the sprouts from the oven.
- Flip the butternut squash pieces over and bake for another 10 minutes.
- While the vegetables are roasting, make the dressing. Add all ingredients to a glass jar with a lid and shake vigorously for 10 seconds. Set aside.
To Assemble
- Tear the kale into small pieces and place in a large bowl. Pour the dressing over it and massage with your hands until the kale is softened.
- Add the butternut squash, Brussels sprouts, toasted pumpkin seeds and pomegranate seeds. Mix with salad tongs until everything is lightly coated in the dressing.
- Serve topped with extra pomegranate seeds.