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