It’s hard to believe the holiday season is already here—especially living in Florida, where we’re still soaking up 80-degree weather and humidity! But while we wait for that crisp autumn breeze to finally arrive, it’s time to start planning our Thanksgiving menus.
Enter the Superpower Health Salad. This recipe is an absolute favorite among my friends and family. It’s packed with roasted root vegetables, heart-healthy beans, crunchy seeds, and dark leafy greens, all tossed with warm, flavorful spices. Beyond being delicious, it’s a nutritional powerhouse—delivering a robust punch of fiber, omega-3s, plant-based protein, and healthy fats.
Whether you’re hosting a crowd or sharing an intimate meal this season, this versatile dish pair beautifully alongside turkey, chicken, or seafood, or serves as a magnificent plant-forward centerpiece on its own. I guarantee it will earn a permanent spot on your holiday menu year after year!
Wishing you and your loved ones a peaceful holiday season filled with healthy eats, cherished family time, love, and joy. 🦃🦃
To Healthy Cooking & Eating!
Melissa
Healthy Lifestyle Advocate
Chef, Author & Artist
SuperPower Holiday Salad
Ingredients
- 2 Sweet potatoes Cube, prep for sheet pan roasting.
- 1 lb Brussel sprouts Slice in half to prep for sheet pan roasting.
- 2 cans Chickpeas Drain and rinse well with cold water. Dry well before roasting.
- 2 Avocados Cube
- ¾ cup Sunflower seeds Roasted or raw
- 3-4 cups Curly kale Shred – modify using other varieties such as lacinato, arugula or spinach
- 1 tsp Paprika
- 2 tsp Garlic powder
- 1 tsp Chili powder
- 1 cup Olive oil For roasting and dressing
Very Caesar-like Dressing
- 1/2 cup Tahini To taste
- 4 cloves Garlic
- 3 Tbsp Lemon juice
- 1 cup Parmesan cheese, shredded Vegan or regular
- 2 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce Vegan or regular
- Salt and pepper
Instructions
- Preheat oven to 425° and prepare three sheet pans for roasting
- Sweet Potatoes – Wash whole, cut into cubes (keep the skin on for more fiber). Spread on an oiled sheet pan, sprinkle with paprika, garlic powder, salt and pepper. Toss to cover all sweet potatoes for cooking.
- Brussel Sprouts – Wash, slice or use pre-sliced Brussel sprouts for convenience. Layer on sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Mix to cover all the sprouts.
- Chickpeas – Rinse and drain well. Pat dry to remove excess liquid. Toss in olive oil, chili powder, salt and pepper..
- Roast all in the oven for 30-45 minutes at 425
- Avocados – Peel, slice into cubes.
- Kale – Layer shredded greens of your choice on the bottom of serving bowls, toss the roasted veggie mixture on top.
Make the Dressing
- Using a blender, immersion blender, or nutribullet, combine the following ingredients: 1 cup oil, 1 cup shredded parmesan, 1/2 cup tahini, 3 Tbsp lemon juice, 2 Tbsp Dijon mustard, 1 Tbsp Worcestershire, 4 cloves of garlic, and salt and pepper to taste.
- **Serve dressing on the side for personal taste – see note below.
