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Sarah Cobacho
By Sarah Cobacho

HOLIDAY SALAD

7 steps
Prep:15minCook:30min
This simple salad is perfect for entertaining for thanksgiving or Christmas and will make for a stunning side dish on any table. It’s a great way to sneak in some extra plants this holiday season and is absolutely packed with Vitamin C. It’s easy and requires minimal prep. You can roast the vegetables the day before to save some time on the day and also whisk the dressing ahead of time. It’s so delicious my partner Cam called it “the best salad he has ever had” and asked for more later, which is a HUGE deal as he’s usually not the biggest fan of salads. Especially ones with Brussels sprouts - but in this case, he said they were delicious!
Updated at: Thu, 17 Aug 2023 07:02:26 GMT

Nutrition balance score

Good
Glycemic Index
58
Moderate
Glycemic Load
23
High

Nutrition per serving

Calories432.9 kcal (22%)
Total Fat31.4 g (45%)
Carbs40.1 g (15%)
Sugars23.4 g (26%)
Protein5.9 g (12%)
Sodium552.5 mg (28%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 210C.
Step 2
Dice the pumpkin. Toss with olive oil. Cook in the oven for 30 minutes.
Step 3
Slice off the hard end of the Brussels sprouts and cut them in half. Toss with olive oil, and add to the oven with the pumpkin at the 10 minutes mark to allow 20 minutes of cooking time.
Step 4
Allow to cool down for at least 15 minutes.
Step 5
To a mixing bowl, add the rocket, pumpkin cubes, Brussels sprouts, toasted pecan, crumbled feta and dried cranberries.
Step 6
For the dressing. Add all the ingredients to a jar and mix until thoroughly combined.
Step 7
Drizzle the dressing onto the salad, combine and enjoy.
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