Nov 23, 2020

Fall Harvest Salad

Thanksgiving traditionally is probably not the most vegan friendly holiday (at least not in my family), but there are so many ways to make Thanksgiving dishes that are vegan friendly and use some of fall's delicious veggies! I like this "salad" (my boyfriend claims its not a salad because there isn't any lettuce) because it makes my two roasted veggies (butternut squash and brussels sprouts) a little more interesting with the pecans, cranberries, and pepitas!

Ingredients:

1 medium butternut squash (cubed)

brussel sprouts - I used two bags of halved brussel sprouts from Kroger

1 cup halved pecans

1/2 cup pepitas

1/4 cup cranberries

1/3 cup maple syrup

olive oil/ olive oil spray

chopped parsley

salt and pepper

Maple Tahini drizzle:

2 tbs tahini

2 tbs maple syrup

1/4 tsp miso paste

1/2 tbs lemon

salt and pepper

Instructions:

Pre-heat oven to 425.
Coat cubed butternut squash in maple syrup and olive oil, sprinkle with salt and pepper. Spread onto baking sheet.
Coat halved brussels sprouts in olive oil, sprinkle with salt and pepper. Spread onto baking sheet.
Place the two trays on the top shelf of the oven and bake for 25 minutes (take the trays out at the half way point to flip over your veggies; also squash may need a few extra minutes)
While the vegetables are baking, toast the pecans and pepitas on a frying pan on the stove at a medium heat- you do not need to spray the pan, simply spread the nuts onto the pan. Do the pecans and pepitas separately because the pepitas will finish much more quickly than the pecans (the pepitas are finished when they start to pop; the pecans will become more fragrant, but toss these regularly so they don't burn!) When these are toasted, set aside.
Combine the ingredients for the maple tahini drizzle and add water to reach desired consistency.
Combine roasted veggies, pecans, pepitas, cranberries, and chopped parsley - toss them together then drizzle with the maple tahini sauce and enjoy!