Thanksgiving Salad

Super simple
Super simple
Super simple
Super simple
timer
0:40 m
shopping_cart
14
Ingredients
eco
3753
kcal

This salad incorporates loads of American flavours, from maple syrup to cranberries and pecans, that all tie together wonderfully. This salad is full of amazing flavours and textures - well worth a try whether you celebrate thanksgiving or not!

Start cooking ➞

Serves

4

Ingredients

For the salad

<item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp pumpkin seeds<item-todo-done><item-todo-done>2 tbsp pomegranate seeds<item-todo-done><item-todo-done>1 tbsp dried cranberries<item-todo-done><item-todo-done>500g sweet potatoes<item-todo-done><item-todo-done>50g pecans roughly chopped<item-todo-done><item-todo-done>50g pistachios roughly chopped<item-todo-done><item-todo-done>70g plant-based 'bacon' bits optional<item-todo-done><item-todo-done>200g green leaves - collard greens or cavolo nero works well<item-todo-done><item-todo-done>1 sweet apple<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>


For the dressing

<item-todo-done>1 tbsp French mustard<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Preheat oven to 180°C | Large baking tray | large bowl | Large saucepan with lid | Small bowl

For the oven part

  • Cut the sweet potato in good size rough chunks, about 2cm
  • Toss in the oil and ground cinnamon
  • Place in the oven for about 20 minutes, until just soft
  • At this point add to the tray the bacon bits, the nuts and the pumpkin seeds
  • Place back in the oven for five minutes
  • Once crisp and golden, turn the oven out and keep warm whilst you make the rest

For the rest

  • Bring a large pan of water to the boil
  • Trim any hard stems or stalks from the greens and discard
  • Once boiling Blanche the greens for ½ minutes to wilted, then drain and place in a large bowl
  • Core the apple and finely slice, coat in the juice of the lemon half and add to the bowl with the cranberries and pomegranate
  • Add in the content of the oven tray and toss

To finish

  • In a small bowl mix together the dressing ingredients with a good pinch of salt and pepper
  • Add to the salad and toss until everything is evenly coated
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