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What is your favorite part of Thanksgiving dinner? The poultry? The sides? Or the desserts? My favorites are the sides. However, most Thanksgiving dishes are mashed potatoes, stuffing, or other. They can be pretty heavy on the stomach. For this year’s sides, why don’t you include more greens and fibers to balance the meat, gravy, and sweets? This warm salad is the perfect fit for a delicious Thanksgiving side. It complements the meat beautifully and is super seasonal and delicious.
Are Brussels sprouts healthy?
Love them or hate them, Brussels Sprouts are IN! I personally love them. I believe cooking Brussel Sprouts the right way will convert you. Brussels sprouts are also highly nutritious! Indeed, they are high in vitamins C and K. While vitamin C boosts the immune system and helps iron absorption, vitamin K helps the blood clots and builds strong and healthy bones. One cup of Brussels sprouts will cover 274% of your daily vitamin K requirement (300mcg, cooked). Moreover, this vegetable is high in fiber: a cup of Brussels sprouts contains 4 grams of fiber, promoting gut health! So layer that salad with as many as you can!
Is delicata squash good for you?
Delicata squash is not only beautiful on a plate it is also incredibly nutritious. It is a low-calorie winter squash with 34 calories per 3.5oz (100g). It is packed full of fibers and nutrients such as vitamin A that promote healthy vision and a strong immune system and ensure cell division. Delicata squash is also rich in antioxidants that fight free radicals. So what are you waiting for to make that beautiful warm salad?
Looking for other side dishes?
Try my crispy Brussels sprouts with pomegranate, or my stuffed honey nut.
Ingredients
Salad
- 1 lbs brussels sprouts, cut in halves
- 2 delicata squash, sliced
- 4 cups kale, shredded
- 1 lemon, juice + zest
- 1 tsp paprika
- 3 tbsp olive oil
- Salt
- Pepper
Toppings
- ¼ cup dried cranberries
- ¼ cup pepitas, roasted
Vinaigrette
- 2 tbsp cranberry juice
- 3 tbsp olive oil
- Salt
Method
Salad
- Preheat oven to 390F.
- Cut the Brussels sprouts in halves. Slice the squash in ½ inch slices. Discard the seeds. In a bowl, toss the Brussels sprouts and squash with 2 tbsp olive oil, the juice of a lemon, paprika, salt, and pepper. On a baking tray, arrange the vegetables evenly. Cook until brown and crispy, about 15 minutes. For the squash, it can take longer.
Vinaigrette
- For the vinaigrette, mix all the ingredients together.
Assemble
- Add the kale, crispy Brussels sprouts, and squash on a large plate. Top with cranberries and pepitas. Drizzle the vinaigrette on top.
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