Thanksgiving is such an nostalgic time for me. Growing up I was always home with my family doing the traditional American meal. It was very family oriented and the food was delicious. I was always involved in the cooking (or at least that's how I like to remember it.) But now, I'm married with two children of my own and we have adopted my husband's tradition of traveling on Thanksgiving. I definitely enjoy getting away, I won't lie. But there have been a few sporadic years that we needed to stay home for logistical reasons and those years were always so beautifully tasty to be a part of. Until we are home again, I will have to settle for recipe testing fall flavors instead.
This beautifully layered salad has perfected the autumn elements for Thanksgiving. It combines toasted sweetened chickpeas and roasted curried butternut squash with shredded Brussel sprouts, pomegranate seeds and pecans. Top it off by dressing it with a honey tahini. Prep the entire salad and dressing up to two days before, leaving you more time for everything else! #mealprepchamp
Also, I know many of you are not Brussel sprout fans, you can always swap for a baby spinach. (My husband already gave me a face as he saw the word "Brussel" while I was typing this recipe. Little does he know he ate it yesterday and told me "this cabbage is delicious". Close enough. I just nodded.)
Butternut Squash and Chickpea Salad over Shredded Brussel Sprouts with a Honey Tahini Dressing
¾ cup of pomegranate seeds (about half a large pomegranate)
1 cup pecans
Ingredients for Dressing:
3 heaping tablespoons of tahini
1 tablespoon of honey
1 ½ lemons, juiced
1 clove garlic, chopped
1 tablespoon ginger, chopped
2 tablespoons water
2 tablespoon extra virgin olive oil
Preheat your oven to 350 degrees. (Or 325 convection)
Take your pecans and place them on a tray. Put the tray in the oven, uncovered, to toast for 6 minutes. Remove the tray and set aside.
Raise your oven temperature to 375 degrees. (or 350 degrees convection)
Take your butternut squash, oil, curry, cinnamon and salt and add it to a large mixing bowl. Using a gloved hand toss really well until all the squash is coated. Transfer the squash to a baking sheet lined with parchment and bake uncovered for 55 minutes.
In the now empty bowl place your chickpeas, maple syrup, oil, cinnamon and sugar. Using a gloved hand toss all the ingredients really well until the chickpeas are well coated. Transfer the chickpeas to a baking sheet lined with parchment. Cook for 45 min uncovered.
To make your dressing, whisk your tahini, honey, lemon juice, garlic and chopped ginger in a bowl. Then add your water and oil and mix until it is thoroughly combined.
When you are ready to serve and dress the salad, take your shredded Brussel sprouts and add them to a large mixing bowl. Pour half of your dressing over the sprouts and toss together using gloved hands. Then add your remaining ingredients: pomegranate seeds, pecans, butternut squash, chickpeas and the remaining dressing. Toss everything very well. Transfer to your serving platter.
The squash, chickpeas, pecans, and dressing can be made up to two days before serving.