Well here we are again. Another year has flown by and (American) Thanksgiving is on Thursday.
As we all gather around the table to give thanks with our loved ones, it’s important to remember that the point of Thanksgiving is about giving thanks with our loved ones. People—ladies especially—put an insane amount of pressure on themselves to pull off the inlusive perfect holiday meal. Frankly cooking for 10+ people at once is overwhelming in itself.
When I list off the things that made my Thanksgivings growing up special, it’s not how perfect everything was. It was the joy of helping prepare my favorite “special occasion” dishes. The conversations shared over a meal with family and friends. Sidenote: We had one family-friend divorced dad that would show up for about 30 minutes each Thanksgiving to spread cheer then head to the next friends’ house. That was just his tradition. It was getting to wear my pajamas all day.
And don’t be afraid to ask for help. Personally I would never show up to a party or dinner without bring something, even something small like cookies.
Heck my mom always asked guests to bring a favorite dish of their own so we all got to try something new and different, and she didn’t have to spend the day cooking and cleaning in the kitchen instead of spending time with family and friends.
Another sidenote, when over the years did it become acceptable to gorge ourselves to the point of uncomfortably full. I hear it from so many people that they always eat way to much on Thanksgiving. My plan is always eat a normal amount so I have more leftovers for the week after of my favorite dishes. :)
Anyway to counteract the mass amount of often heavy and unhealthy “comfort foods” that strewn down the dining table I present a contemporary favorite, if you will, Light & Lemony Brussels Sprouts Salad!
It’s crunchy, fresh, and bright!
The tangy dressing is simple to make and a real crowd-pleaser.
I think the idea of Brussels Sprout salad elevates the meal. Anyone can make a salad from Romaine, but Brussels Sprouts? You gotta know what you’re doing, right? Nope, it’s crazy simple and straight delicious.
Bonus—you can make it ahead! Just don’t toss the leaves with the dressing until you’re ready to serve it.
Yes it’s another gluten-free, vegan salad, but it’s not the norm of lettuce, carrots, and cucumbers. It’s something special!
Seriously that dressing though. Imma make it for everything. :)
Gluten-Free, Vegan Light & Lemony Brussels Sprouts Salad
Ingredients
For Toasted Sunflower Seeds:
- 1/2 cup raw shelled sunflower seeds
- 1/2 tsp oil
- Pinch of salt
For Lemon Vinaigrette:
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tablespoon Westbrae Dijon Style Mustard (n1)
- 1 tablespoon oregano
- 1 tablespoon pepper
- 1 tablespoon salt
For Salad:
- 1 lb. Brussels sprouts, trimmed, leaves separated
- 1 avocado, sliced
- Freshly ground salt and pepper, to taste
Directions
For Toasted Sunflower Seeds:
- Preheat oven to 325 degrees Fahrenheit and line a half baking sheet with parchment paper.
- Mix sunflower seeds with oil and spread evenly across prepared baking sheet.
- Bake 6-8 minutes or until lightly browned (n2).
- Sprinkle with salt and set aside to cool.
For Lemon Vinaigrette:
- In a small bowl, prepare the vinaigrette.
- Juice one lemon into the bowl and remove the seeds.
- Add the Dijon mustard, oregano, salt, and pepper. Whisk together.
- Once mixed, slowly add the olive oil while continuing to whisk until evenly blended.
- Set aside until ready to dress the salad.
For Salad:
- Toss Brussel sprout leaves with the sunflower seeds and 1/3 of the dressing, adding more dressing until desired consistency is reached (n3).
- Add avocado and gently toss again.
- Adjust seasoning as needed.
NOTES
n1. Despite the ingredient labels of Dijon mustards appearing vegan, apparently during the filtering process animal-based fining agents may be used which obviously make it not vegan. However, PETA lists Westbrae Dijon Style Mustard as vegan-friendly so that’s what I have been using.
n2. The sunflower seeds will brown and burn quickly so keep a good eye on them when the timer is almost up.
n3. I love lots of dressing on my salads so I add quite a bit when I make this. You can always add more so start with a little and add more as you see fit.
n4. If you’re making ahead, simply don't toss the dressing with the leaves until the salad is being served to prevent soggy greens.
