Saturday, November 18, 2023
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Thanksgiving Salad – Connoisseurus Veg

This festive Thanksgiving salad is loaded with candy and savory flavors! Made with roasted Brussels sprouts, candied pecans, recent pears and dried cranberries over greens, then topped off with creamy tahini dressing, it is the right addition to any vacation desk. It is vegan and gluten-free, so everybody can take pleasure in it!

White wooden surface set with bowl of Thanksgiving Salad, decanter of dressing, and serving spoon.

Let me introduce you to the Thanksgiving aspect dish that you simply most likely by no means knew you wanted (however completely do). Prepare for the Thanksgiving salad!

This recipe is definitely most likely a bit overdue. See, a number of years again I supplied to convey a salad to my household’s Thanksgiving dinner. I did not anticipate a lot enthusiasm, however everybody was really tremendous psyched about it. All of them appeared to actually like the thought of some leafy greens to interrupt up the infinite parade of carby goodness like mashed potatoes, vegan candy potato casserole, and vegan stuffing.

So I made that salad and it was successful! I have been making a model of it yearly since then, and that is my newest and biggest embodiment.

Whereas it is a inexperienced salad, it’s a little on the decadent aspect, with maple roasted pecans and dried cranberries. It’s for Thanksgiving in any case! However I’ve supplied some lighter choices beneath as effectively, so learn on if that is what you are after.

Bounce to:

Substances You will Want

  • Brussels sprouts.
  • Olive oil. That is for roasting our sprouts. You should use one other high-heat oil in the event you want.
  • Salt and pepper.
  • Pecans. Walnuts would make a superb various, and they are often roasted utilizing the identical technique because the pecans, described beneath. Acquired a nut allergy within the household? Strive roasted sunflower seeds or pepitas as a substitute.
  • Maple syrup. That is for making the candied pecans. Skip it for a lighter model of this dish and simply use roasted pecans. You will additionally use it within the tahini dressing, however in the event you’d want a much less candy dressing strive my lemon garlic tahini dressing.
  • Tahini. This can be a sesame seed paste that is sometimes used to make hummus. Search for it within the worldwide aisle of your grocery store.
  • Apple cider vinegar.
  • Spring combine. You should use one other leafy salad inexperienced if you would like. Child spinach, arugula, and butter lettuce would all be nice decisions.
  • Pears. Any widespread kind of pear will work, and you might even substitute apples. I used a few Bartlett pears.
  • Dried cranberries. For a lighter various, strive changing these with pomegranate arils or grapes.

Tip: Should you’re considering of creating this a predominant dish and want to add some protein, strive topping it with my savory lemon and herb baked tofu.

How It is Made

The next is an in depth photograph tutorial on tips on how to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Start by roasting your Brussels sprouts and pecans.

Raw brussels sprouts on a baking sheet.

Reduce the Brussels sprouts in half (or quarter them, in the event that they’re very massive), place them on a baking sheet and drizzle them with olive oil. Use your palms to rub the oil in, then organize the sprouts in a fair layer and sprinkle them with salt.

Pop them within the oven!

Bowl of pecans covered in maple syrup with a spoon.

Whereas the sprouts roast, place the pecans in a bowl with maple syrup. Stir to coat them with syrup.

Maple syrup soaked pecans on parchment paper.

Prepare the pecans on a parchment paper-lined baking sheet. Sprinkle them with salt and place them within the oven with the sprouts.

Candied pecans on parchment paper.

The pecans shall be accomplished first. Take them out of the oven once they’ve darkened and the syrup is bubbly and beginning to caramelize on the nuts. Make sure that to put the baking sheet on a wire rack so that they are utterly cool by the point you are prepared to make use of them.

Roasted Brussels sprouts on a baking sheet.

The sprouts are accomplished once they’re browned and crispy.

Tip: Maintain an in depth eye on each the sprouts and pecans as they roast. Each tend to burn shortly, significantly the pecans!

Tahini dressing in a bowl with wire whisk.

To make the dressing, first whisk collectively the tahini, maple syrup, apple cider vinegar and salt. Whisk in some water, a splash at a time, till the combination is creamy however pourable.

Hand pouring tahini dressing over a bowl of salad.

To make your salad, first organize a mattress of spring combine in a big salad bowl. Prime it with diced pears, dried cranberries, roasted Brussels sprouts and candied pecans. Drizzle your salad with dressing and provides it an excellent toss earlier than serving.

Tip: You possibly can select to depart the dressing on the aspect in order that your company can use as a lot as they’d like. This may also assist the salad to maintain higher when you have leftovers.

Leftovers & Storage

Thanksgiving salad is finest served the identical day it is made — on Thanksgiving! However in the event you do have some leftovers, they’re going to hold in an hermetic container within the fridge for about 3 days. It is best to retailer the salad and dressing individually, if in any respect attainable. The dressing will hold for not less than two weeks in a sealed container below refrigeration.

Extra Salads to Strive

Like this recipe? If that’s the case, please cease again and depart me a assessment and ranking beneath in the event you strive it! Additionally be sure you observe me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Wooden bowl of salad with pecans, brussels sprouts, dried cranberries and diced pears.

Thanksgiving Salad

This festive Thanksgiving salad is loaded with candy and savory flavors! Made with roasted Brussels sprouts, candied pecans, recent pears and dried cranberries over greens, then topped off with creamy tahini dressing, it is the right addition to any vacation desk. It is vegan and gluten-free, so everybody can take pleasure in it!


For the Roasted Brussels Sprouts

  • 3
    recent Brussels sprouts,
  • 2
    olive oil
  • ½
    plus extra to style

For the Candied Pecans

  • 1
    pecan halves
  • 1 ½
    maple syrup
  • ¼

For the Dressing

  • ½
  • 2
    maple syrup
  • 2
    apple cider vinegar
  • ½
    plus extra to style

  • cup
    plus extra as wanted (as much as about ½ cup)

For the Salad

  • 6
    spring combine
  • 2
  • ½
    dried cranberries
  • Salt and pepper,
    to style


  1. Preheat the oven to 400°F.

  2. Prepare the Brussels sprouts on a baking sheet, drizzle them with the olive oil, and sprinkle them with the salt. Toss to coat them with the oil, then place the baking sheet into the oven.

  3. Put together the candied pecans whereas the Brussels sprouts roast. Place the pecan halves right into a small bowl with the maple syrup. Stir to coat the pecans with the syrup.

  4. Unfold the pecans evenly on an parchment paper-lined baking sheet, sprinkle them with the salt, then place them within the oven with the Brussels sprouts.

  5. Take away the pecans from the oven after about 7 minutes, or once they’ve darkened in spots and the syrup has caramelized. Place the baking sheet on a cooling rack. Take away the Brussels sprouts from the oven after about 20 minutes, or once they’ve browned and turn out to be crisp in spots. (Be aware 1)

  6. Make the dressing whereas the pecans and Brussels sprouts roast. Whisk the tahini, maple syrup, cider vinegar, and salt collectively in a small bowl. Skinny the combination by whisking in water till the consistency is pourable however not too runny. Style-test the dressing and add extra salt if wanted.

  7. To make the salad, place the spring combine into a big bowl, the highest it with the pears, cranberries, roasted Brussels sprouts, and candied pecans. Drizzle with dressing, sprinkle with salt and pepper to style, and toss. Serve.

Recipe Notes

  1. Maintain an in depth eye on each substances as they roast, as they will burn shortly.
  2. This recipe serves 8 individuals as a aspect, or 4 as a predominant dish. The vitamin data relies on a aspect serving. Double it in case your making it as a predominant dish.

Vitamin Information

Thanksgiving Salad

Quantity Per Serving

Energy 280
Energy from Fats 184

% Each day Worth*

Fats 20.4g31%

Saturated Fats 2.3g12%

Sodium 397mg17%

Potassium 346mg10%

Carbohydrates 23.6g8%

Fiber 6.4g26%

Sugar 11.9g13%

Protein 5.7g11%

Calcium 103mg10%

Iron 2mg11%

* % Each day Values are based mostly on a 2000 calorie food regimen.


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