My favorite Autumn Salad

Also PERFECT for Thanksgiving (*nudge nudge*)

This salad is the one—my most requested recipe and my personal favorite, especially during Thanksgiving. It perfectly balances indulgent holiday flavors with fresh, vibrant greens. The roasted sweet potatoes and chickpeas bring warmth and crunch, while the shredded Brussels sprouts and kale give it that seasonal, hearty base.

The dressing? It's a game-changer. Adapted from Half Baked Harvest’s incredible Parmesan Tahini Dressing (thank you, Tieghan!), it’s creamy, tangy, and umami-packed, tying everything together beautifully. 

Last, but not least, happy (almost) Thanksgiving to those who celebrate! As we head into the holiday season, let’s not forget the heart of Thanksgiving: it’s a holiday about connection, gratitude, and enjoying food with loved ones—whatever that food looks like for your table. Whether this salad is your green addition to a classic spread or the main dish at a Friendsgiving potluck, it’s here to remind you that the best meals are the ones shared with the people you love.

Speaking of which, I’m flying back from Berlin, Germany (hallo!) this weekend just so I can make it back to LA for Friendsgiving with some of my closest friends in a few days. This salad is already on the menu—it’s a staple at any gatherings I attend during the Fall season, and I can’t wait to share it again this year!

Serves ~12 people

Ingredients:

• 2 sweet potatoes

• Olive oil (for roasting and dressing)

• 1 tsp paprika

• 2 tsp garlic powder (divided)

• 2 cans chickpeas (rinsed and dried)

• 1 tsp chili powder

• 1 lb Brussels sprouts (or pre-shredded)

• 1 cup extra virgin olive oil (EVOO)

• 1 cup shredded Parmesan

• 1/2 cup tahini

• 3 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 4 cloves garlic

• 24 oz shredded kale (or 3-4 bunches)

• 2 avocados (diced)

• 3/4 cup sunflower seeds

• Salt and pepper, for taste

Instructions:

1. Prep Sweet Potatoes:
   Slice 2 sweet potatoes into thin wedges or quarters. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.

2. Prep Chickpeas:
   Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.

3. Roast:
   Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.

4. Shred Brussels Sprouts:
   Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.

   • If oven space allows: Add them to roast for 15 minutes.

   • If not: Wait until sweet potatoes and chickpeas finish.

5. Make Dressing
   Combine the following in a blender:

   • 1 cup olive oil

   • 1 cup shredded Parmesan

   • 1/2 cup tahini

   • 3 tbsp lemon juice

   • 2 tsp Dijon mustard

   • 1 tbsp Worcestershire sauce

   • 4 cloves garlic

   • Salt and pepper to taste.

   • Blend until smooth.

6. Massage Kale:
   Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

7. Assemble:
   Add roasted sweet potatoes, Brussels sprouts, chickpeas, 2 diced avocados, and 3/4 cup sunflower seeds to the kale.

8. Toss & Serve:
   Mix everything together. Enjoy!

Tip: If you get distracted, the dressing and kale can wait until all roasting is done. 😊