Thanksgiving Salad – Connoisseurus Veg

This festive Thanksgiving salad is loaded with sweet and savory flavors! Made with roasted Brussels sprouts, candied pecans, fresh pears and dried cranberries over greens, then topped off with creamy tahini dressing, it’s the perfect addition to any holiday table. It’s vegan and gluten-free, so everyone can enjoy it!

Ingredients You’ll Need

• Brussels sprouts.
• Olive oil. This is for roasting our sprouts. You can use another high-heat oil if you prefer.
• Salt and pepper.
• Pecans. Walnuts would make an excellent alternative, and they can be roasted using the same method as the pecans, described below. Got a nut allergy in the family? Try roasted sunflower seeds or pepitas instead.
• Maple syrup. This is for making the candied pecans. Skip it for a lighter version of this dish and just use roasted pecans. You’ll also use it in the tahini dressing, but if you’d prefer a less sweet dressing try my lemon garlic tahini dressing.
• Tahini. This is a sesame seed paste that’s typically used to make hummus. Look for it in the international aisle of your supermarket.
• Apple cider vinegar.
• Spring mix. You can use another leafy salad green if you’d like. Baby spinach, arugula, and butter lettuce would all be great choices.
• Pears. Any common type of pear will work, and you could even substitute apples. I used a couple of Bartlett pears.
• Dried cranberries. For a lighter alternative, try replacing these with pomegranate arils or grapes.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Cut the Brussels sprouts in half (or quarter them, if they’re very large), place them on a baking sheet and drizzle them with olive oil. Use your hands to rub the oil in, then arrange the sprouts in an even layer and sprinkle them with salt.

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

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

The pecans will be done first. Take them out of the oven when they’ve darkened and the syrup is bubbly and starting to caramelize on the nuts. Make sure to place the baking sheet on a wire rack so that they’re completely cool by the time you’re ready to use them.

The sprouts are done when they’re browned and crispy.

To make the dressing, first whisk together the tahini, maple syrup, apple cider vinegar and salt. Whisk in some water, a splash at a time, until the mixture is creamy but pourable.

To make your salad, first arrange a bed of spring mix in a large salad bowl. Top it with diced pears, dried cranberries, roasted Brussels sprouts and candied pecans. Drizzle your salad with dressing and give it a good toss before serving.