This autumnal salad has a lovely blend of fall and middle eastern inspired flavors. Za’atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have during the cooler month and would make an especially great addition to your Thanksgiving table. This fall salad recipe is paleo-friendly, low carb, and vegan!
We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me, it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.
Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.
paleo (gluten/grain/dairy free), vegan, keto
Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad
This autumnal salad has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have during the cooler month and make an especially great addition to your Thanksgiving table.
- 1 medium delicata squash
- 1 cup brussel sprouts sliced thinly
- 1/3 cup radish (about 4 medium) sliced thinly
- 2-3 tbsp avocado oil
- 1.5 tsp salt
- 1 tsp pepper
- 2 tbsp za'atar
- 2 cups watercressed washed & dried
Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.
Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds.
Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet.
Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters.
Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.
Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes).
While the vegetables are cooking cut the radish into thin rounds or thin half circles.
Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven.
Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top.
Dress with a simple mix olive oil, lemon juice, salt and pepper.