Holiday Salad
A vibrant Holiday Salad, perfect for festive occasions such as Thanksgiving or Christmas.
Servings
Ingredients
- 2 cups diced pumpkin
- 4 tsp olive oil divided
- 12 Brussels sprouts
- 2 cups arugula
- ¼ cup pecans
- ⅛ tsp cayenne pepper
- 1 tbsp maple syrup
- 50 g plant-based feta
- ½ shallots finely diced
- 1 avocado diced
- ¼ cup dried cranberries
- ¼ tsp sea salt flakes
Dressing
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp olive oil EVOO
Instructions
- Preheat the oven to 375 °F. Dice the pumpkin and toss with 1 tsp olive oil. Cook in the oven for 10 minutes.
- Trim the Brussels sprouts, cut them in half, toss with 2 tsp olive oil, and add to the oven with the pumpkin. Cook for a further 20 minutes. Allow to cool for 15 minutes.
- Combine the pecans, 1 tsp olive oil, cayenne and the maple syrup. Transfer to a small oven-safe dish and bake for 12 minutes. Make sure to use a small dish, otherwise it won’t caramelise as well. Allow to cool for 20 minutes.
- In a mixing bowl, combine the arugula, roasted pumpkin cubes, Brussels sprouts, candied pecans, crumbled feta, shallot, avocado, and dried cranberries.
- For the dressing, combine all the ingredients in a jar and shake until thoroughly combined. Drizzle the dressing onto the salad, toss to combine, and enjoy.
Video
Nutritional Information - Per Serving
Calories 296kcal | Carbohydrates 26g | Protein 4g | Fat 22g | Sodium 283mg | Fiber 6g | Vitamin A 163IU | Vitamin C 47mg | Calcium 64mg | Iron 2mg