The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Servings 6 servings
Calories 300kcal
Ingredients
- salad: 1 bunch lacinato kale, very finely sliced and massaged in avocado oil 8 ounces cremini mushrooms, sautéed in avocado oil 4 cups cubed butternut squash 3 cups broccoli florets 1 cup cranberries, baked in avocado oil at 400 degrees for 23-25 minutes 1 cup shredded vegan mozzarella cheese 1/3 cup slivered almonds dressing: 1/3 cup runny tahini 2 tbsp sesame oil 2 tbsp liquid aminos 2 tbsp maple syrup 1-2 minced garlic cloves 1 tsp onion powder 1 tsp dijon mustard about 1/3 cup veggie broth to thin it out juice of 1/2 lemon sea salt and pepper to taste
Instructions
- prepare the salad ingredients: finely slice the lacinato kale and massage it in avocado oil to soften it. sauté cremini mushrooms in avocado oil until golden brown or for a few minutes. cube the butternut squash into bite-sized pieces. cut the broccoli into florets. toss the cubed butternut squash, broccoli florets, and cranberries in avocado oil. bake them at 400 degrees fahrenheit for 23-25 minutes or until they are tender.
- make the dressing: in a bowl, whisk together runny tahini, sesame oil, liquid aminos, maple syrup, minced garlic cloves, onion powder, dijon mustard, veggie broth (add gradually for desired consistency), and the juice of half a lemon. adjust the seasoning to taste.
- assemble the salad: in a large serving bowl, combine the finely sliced and massaged kale, sautéed cremini mushrooms, baked butternut squash, broccoli florets, cranberries, shredded vegan mozzarella cheese, and slivered almonds.
- dress the salad: drizzle the prepared dressing over the salad. toss everything together until well coated with the dressing.
- serve: serve the kale, cranberry, and butternut squash salad immediately, and enjoy this flavorful and nutritious thanksgiving dish!