My favorite Thanksgiving salad

Ingredients

• 2 medium Sweet Potatoes (peeled and sliced into 1/2‑inch cubes)
• 3 tablespoons Olive Oil (divided: 1 Tbsp for sweet potatoes, 1 Tbsp for chickpeas, 1 Tbsp for Brussels sprouts)
• 1 teaspoon Paprika (smoked or sweet)
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 can Canned Chickpeas (15‑oz, drained and rinsed)
• 1/2 teaspoon Chili Powder
• 12 oz Brussels Sprouts (trimmed and halved)
• 8 oz Shad Fillet (or any firm white fish, cut into bite‑size pieces)
• 1 large bunch Kale (stems removed, leaves torn)
• 3 tablespoons Tahini
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• 1 large Garlic Clove (minced)
• 2 tablespoons Parmesan Cheese (shredded)
• 1 large Avocado (peeled, pitted, and cubed)
• 2 tablespoons Sunflower Seeds (raw, unsalted)

Instructions

1. Prep Sweet Potatoes

   Peel the sweet potatoes and cut them into 1/2‑inch cubes. Place in a bowl, drizzle with 1 tablespoon olive oil, and toss with paprika, garlic powder, salt, and pepper.

   Time: PT5M

2. Prep Chickpeas

   Drain and rinse the canned chickpeas. Pat dry, then toss with 1 tablespoon olive oil, chili powder, garlic powder, salt, and pepper.

   Time: PT5M

3. Prep Brussels Sprouts & Fish

   Trim Brussels sprouts and halve them. Toss with 1 tablespoon olive oil, salt, and pepper. If using shad (or other white fish), cut into bite‑size pieces, drizzle with a little olive oil, and season with salt and pepper.

   Time: PT7M

4. Roast Vegetables & Fish

   Preheat oven to 425°F. Arrange sweet potatoes and seasoned chickpeas on one half of a baking sheet and Brussels sprouts (and fish, if using) on the other half. Roast for 30 minutes, turning halfway through.

   Time: PT30M

   Temperature: 425°F

5. Make Tahini‑Lemon Dressing

   In a food processor, combine 3 tbsp olive oil, 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, minced garlic, and shredded Parmesan. Blend until smooth and creamy.

   Time: PT3M

6. Massage Kale

   Place torn kale leaves in a large bowl. Drizzle with a little olive oil and a pinch of salt, then massage with clean hands for 2‑3 minutes until the leaves darken and become tender.

   Time: PT3M

7. Assemble Salad

   Add the roasted sweet potatoes, Brussels sprouts, chickpeas, fish (if using), avocado cubes, and sunflower seeds to the massaged kale. Pour the tahini dressing over the top and toss gently to combine.

   Time: PT5M

8. Serve

   Transfer the salad to a serving platter or bowl. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

9g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash, acorn squash
• Instead of Olive Oil: avocado oil, grapeseed oil
• Instead of Paprika: smoked paprika, cayenne (use less)
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Canned Chickpeas: cooked dry chickpeas, white beans
• Instead of Chili Powder: cayenne pepper (use less)
• Instead of Brussels Sprouts: broccoli florets, green beans
• Instead of Shad Fillet: cod, halibut, tofu for vegetarian version
• Instead of Kale: collard greens, spinach
• Instead of Tahini: almond butter, sunflower seed butter
• Instead of Lemon Juice: lime juice
• Instead of Dijon Mustard: whole grain mustard
• Instead of Worcestershire Sauce: soy sauce (for gluten‑free)
• Instead of Garlic Clove: garlic powder (1/4 tsp)
• Instead of Parmesan Cheese: nutritional yeast (vegan)
• Instead of Avocado: ripe mango cubes
• Instead of Sunflower Seeds: pumpkin seeds, slivered almonds

Equipment Needed

• Baking Sheet
• Mixing Bowl
• Food Processor or Blender
• Knife
• Cutting Board
• Oven
• Spatula
• Salad Tongs (optional)

Critical Steps — Do Not Skip

• Roasting the sweet potatoes, chickpeas, and Brussels sprouts at high heat to develop caramelized flavor.
• Massaging the kale to break down tough fibers and reduce bitterness.
• Emulsifying the tahini dressing until smooth; thin with water if needed.

Chef Tips from the Video

• Line the baking sheet with parchment paper for easy cleanup and even browning.
• Add a pinch of smoked paprika to the sweet potatoes for extra depth.
• Use a high‑quality extra‑virgin olive oil for the best flavor in both roasting and dressing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑toss before serving.

Freezer: Not recommended; texture of kale and avocado will degrade.

Room temperature: Can sit at room temperature for up to 2 hours after assembly.

Make-Ahead Tips

• Roast sweet potatoes, chickpeas, and Brussels sprouts a day ahead; reheat briefly before assembling.
• The tahini dressing can be made up to 3 days in advance and stored in the fridge.
• Massage kale just before serving to keep it crisp.

Frequently Asked Questions