With Thanksgiving just around the corner, I’m embracing the spirit of gratitude with a salad that’s not only a feast for the taste buds but also a perfect addition to your Thanksgiving menu. Whether it’s hot or cold, sweet or savory, salads always bring joy to my heart. So, let’s give thanks and savor the flavors of this delicious fall salad that’s straight from my Aussie kitchen to grace your holiday table!
Kale: This leafy green powerhouse is loaded with vitamins, minerals, and antioxidants. It’s a great source of fiber and adds a delightful crunch to your salad.
Pomegranate: Bursting with vibrant red seeds, pomegranates are not only a visual delight but also packed with antioxidants and vitamins, making your salad both beautiful and nutritious.
Brussels Sprouts: These little green gems are high in fiber and vitamin C, and when air-fried to crispy perfection, they add a satisfying crunch to your salad.
Crispy Chickpeas: Chickpeas are a fantastic source of plant-based protein and fiber. When air-fried, they become irresistibly crunchy and flavorful.
Walnuts: Walnuts add a dose of healthy fats, protein, and a delightful nutty flavor to your salad.
Apple: The sweet and crisp apple slices provide a refreshing contrast to the earthy flavors of the salad.
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
For those irresistible crispy chickpeas, start by rinsing, draining, and gently rubbing the outer skin off a can of chickpeas. Drizzle them with olive oil, season with salt, pepper, smoked paprika, and pepper, and air fry until they turn crispy and crunchy. Set them aside for later.
Next up, the Brussels sprouts. Simply halve them, drizzle with olive oil, sprinkle with salt and pepper, and pop them into your air fryer. In about 8 minutes of air frying, they become crispy, slightly charred, and utterly delectable. Even on their own, they’re a treat!
Now, let’s talk dressing. In a bowl, whisk together ½ cup of vegan mayo (I used @primalkitchenfoods), garlic powder, onion powder, fresh ground pepper, salt to taste, and a squeeze of lemon juice. This creamy concoction will elevate your salad to new heights.
To assemble your Thanksgiving Salad, place all the salad ingredients in a bowl. That’s kale, pomegranate, crispy chickpeas, charred Brussels sprouts, walnuts, and apple slices. Drizzle that creamy dressing all over, and you’re ready to savor the sweet, savory, warm, and crispy symphony of flavors!
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
