Christmas Salad
This Christmas salad is full of the flavors of the holiday season. A bed of kale and Brussels sprouts is topped with roasted butternut squash, quinoa, chickpeas, and pomegranate. Then, it's topped with maple pecans and a tangy Dijon mustard vinaigrette. A salad that's filling and satisfying.
Servings: 8
Calories: 287kcal
Equipment
Ingredients
Roasted Butternut Squash
- 2 cups cubed butternut squash
- 2 tablespoon olive oil
- 1 tsp cinnamon
- ¼ teaspoon fine sea salt
- ¼ tsp ground black pepper
Salad
- 4 cups chopped kale
- 1 cup Brussels sprouts shredded
- 15 ounces chickpeas drained and rinsed
- 1 cup cooked quinoa
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds
- ¼ cup pecans
- 2 tablespoon pumpkin seeds
For the Dressing
- ¼ cup olive oil
- ¼ cup lemon juice fresh
- 2 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F.
- Toss the cubed butternut squash in olive oil, salt, pepper, and cinnamon.
- Spread in a single layer on a baking sheet lined with parchment paper.
- Roast for 20 minutes or until fork tender, flipping halfway.
- In a food processor, shred the Brussels sprouts, pulsing until they are finely shredded.
- Remove the stems from the kale leaves and roughly chop.
- In a large bowl, add the kale, and shredded Brussels sprouts. Pour the dressing over the greens and massage into the leaves to help them become tender and less bitter.
- Whisk together the olive oil, Dijon mustard, garlic powder, salt and pepper. Set aside.
- Top the greens with chickpeas, cooked quinoa, roasted butternut squash, cranberries, pomegranate seeds, pumpkin seeds, and maple pecans. Toss to combine all the ingredients. Enjoy!
Video
Notes
- Fully drain and thoroughly rinse your chickpeas. The liquid in the cans is extremely starchy and salty, so it should be completely removed from the chickpeas for the best flavor.
- Remove any brown or spotted leaves from the Brussels sprouts before shredding them.
- Be sure to use parchment paper for your baking dish. It's so easy to accidentally use wax paper and end up in a smoke-filled kitchen.
- Whisk your dressing ingredients vigorously to ensure they are thoroughly combined, and whisk them again just before adding the dressing to the salad.
- Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 287kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.001g | Sodium: 203mg | Potassium: 465mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4875IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 3mg