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!
- 3 cups fresh Brussels sprouts, halved
- 2 teaspoons olive oil
- ½ teaspoon salt, plus more to taste
- 1 cup pecan halves
- 1 ½ tablespoons maple syrup
- ¼ teaspoon salt
- ½ cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt, plus more to taste
- ⅓ cup water, plus more as needed (up to about ½ cup)
- 6 ounces spring mix
- 2 pears, diced
- ½ cup dried cranberries
- Salt and pepper, to taste
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Preheat the oven to 400°F.
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Arrange 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.
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Prepare the candied pecans while the Brussels sprouts roast. Place the pecan halves into a small bowl with the maple syrup. Stir to coat the pecans with the syrup.
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Spread the pecans evenly on an parchment paper-lined baking sheet, sprinkle them with the salt, then place them in the oven with the Brussels sprouts.
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Remove the pecans from the oven after about 7 minutes, or when they've darkened in spots and the syrup has caramelized. Place the baking sheet on a cooling rack. Remove the Brussels sprouts from the oven after about 20 minutes, or when they've browned and become crisp in spots. (Note 1)
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Make the dressing while the pecans and Brussels sprouts roast. Whisk the tahini, maple syrup, cider vinegar, and salt together in a small bowl. Thin the mixture by whisking in water until the consistency is pourable but not too runny. Taste-test the dressing and add more salt if needed.
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To make the salad, place the spring mix into a large bowl, the top it with the pears, cranberries, roasted Brussels sprouts, and candied pecans. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss. Serve.
- Keep a close eye on both ingredients as they roast, as they can burn quickly.
- This recipe serves 8 people as a side, or 4 as a main dish. The nutrition information is based on a side serving. Double it if your making it as a main dish.