Vegan Thanksgiving Salad Bosh TV

Thanksgiving Salad

  • Super simple
  • 0:40 m
  • 14 ingredients

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!

Serves: 4

Ingredients

For the salad

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

For the dressing

  • 1 tbsp French mustard
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • Salt & pepper to taste

Before you start

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

Step 1

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

Ingredients

  • 1 tsp ground cinnamon
  • 1 tbsp extra virgin olive oil
  • 1 tbsp pumpkin seeds
  • 500g sweet potatoes
  • 50g pecans roughly chopped
  • 50g pistachios roughly chopped
  • 70g plant-based 'bacon' bits optional

Step 2

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

Ingredients

  • 2 tbsp pomegranate seeds
  • 1 tbsp dried cranberries
  • 200g green leaves - collard greens or cavolo nero works well
  • 1 sweet apple
  • Juice of 1 lemon

Step 3

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

Ingredients

  • 1 tbsp French mustard
  • 1 tbsp maple syrup
  • 3 tbsp olive oil
  • Salt & pepper to taste