I'm roasting the veggies today (Monday), then putting them in the fridge until Thursday. I'll get the kale chopped up and the dressing made later, and assemble the salad just before Thanksgiving dinner.
Should I heat up the roasted veggies, or will it be good with them cold?
My daughter follows you on YouTube. She has IBS but is a big fan of Asian and spicy foods. She loves your recipes, so I'm getting her your cookbook for Christmas. Keep on showing us the way!
I made a version of this as a test batch before planning to make it for my family this weekend with some correct and some substitute ingredients. It turns out great either way! Don't overthink it people! I subbed a can of great northern beans for chickpeas, a butternut squash for a sweet potato, only had some of the dressing stuff and threw in random handfuls of nuts and stuff until it blended, ate some hot and some cold. Trust the veggies y'all. For family I'm going to keep the ingredients separate so people can leave out whatever they don't like. It's great that it works for vegan and celiac too (just watch your ingredients in the dressing and omit or sub as needed).
24 ounces of kale is sooooooo much kale. I used 12 ounces and my biggest bowl (and I bulk make sourdough and still my biggest bowl couldn't handle 24 ounces of kale + all the rest of the ingredients). I kept all the measurements the same besides the kale and everything came out great!
This salad is spectacular! We make it vegan by substituting cashew parmesan for the parmesan cheese. Sometimes the dressing does want to clump/curdle and we have to troubleshoot a little bit. I'm thinking of trying it with just nutritional yeast instead of cashew parmesan. If anyone else has made this dairy-free, please share your tips!
Hi - I'm coming back to update the vegan-izing of this spectacular salad! I had success by replacing 1 cup of parmesan with: 1 cup raw cashews, 1/2 cup nutritional yeast flakes, 3/4 tsp salt, and 1/4 tsp of garlic powder. I have a high-speed blender so I just added these ingredients plain right to the blender and it worked beautifully and did not curdle at all.
I'm going to be making this ahead during the day as I'll need the oven for the rest of dinner on Thanksgiving, presumably that's fine? or should the sweet potato/chickpeas be warm to serve?
i’ve made this salad 4 times and it’s super good! the only thing i need some input on is the dressing! first time i made it it was delish but i did modify the recipe. then the next 3 times it was very clumpy and oily….. not sure what’s going on if anyone has suggestions!
all the ingredients were delicious on their own but the dressing not so much, perhaps i made it wrong but it did not taste good. if u do like this kind of dressing i would still recommend to halve the amount of dressing as there was way too much when i made it. without the dressing it is super yummy!
Should the sweet potato, chickpeas, and Brussels sprouts be warm to serve, or should they be cooled before being added to the salad? Should the salad be served warm or cold?
How many days does this stay good after making it?
It makes a lot, so I kept the dressing & kale off until serving time. I mixed everything else together and it lasted for 5 days.
I'm roasting the veggies today (Monday), then putting them in the fridge until Thursday. I'll get the kale chopped up and the dressing made later, and assemble the salad just before Thanksgiving dinner.
Should I heat up the roasted veggies, or will it be good with them cold?
My daughter follows you on YouTube. She has IBS but is a big fan of Asian and spicy foods. She loves your recipes, so I'm getting her your cookbook for Christmas. Keep on showing us the way!
Is there a way to make this ahead? Thanks!
I made a version of this as a test batch before planning to make it for my family this weekend with some correct and some substitute ingredients. It turns out great either way! Don't overthink it people! I subbed a can of great northern beans for chickpeas, a butternut squash for a sweet potato, only had some of the dressing stuff and threw in random handfuls of nuts and stuff until it blended, ate some hot and some cold. Trust the veggies y'all. For family I'm going to keep the ingredients separate so people can leave out whatever they don't like. It's great that it works for vegan and celiac too (just watch your ingredients in the dressing and omit or sub as needed).
Looks so amazing. I can't wait to try it. A family member has celiac. Is this gluten free?
24 ounces of kale is sooooooo much kale. I used 12 ounces and my biggest bowl (and I bulk make sourdough and still my biggest bowl couldn't handle 24 ounces of kale + all the rest of the ingredients). I kept all the measurements the same besides the kale and everything came out great!
This salad is spectacular! We make it vegan by substituting cashew parmesan for the parmesan cheese. Sometimes the dressing does want to clump/curdle and we have to troubleshoot a little bit. I'm thinking of trying it with just nutritional yeast instead of cashew parmesan. If anyone else has made this dairy-free, please share your tips!
Hi - I'm coming back to update the vegan-izing of this spectacular salad! I had success by replacing 1 cup of parmesan with: 1 cup raw cashews, 1/2 cup nutritional yeast flakes, 3/4 tsp salt, and 1/4 tsp of garlic powder. I have a high-speed blender so I just added these ingredients plain right to the blender and it worked beautifully and did not curdle at all.
It's not dairy free, but it's lactose free: I used shredded Cabot cheese (the Cabot cheese brand has 0g lactose). It came out really well for me.
I'm going to be making this ahead during the day as I'll need the oven for the rest of dinner on Thanksgiving, presumably that's fine? or should the sweet potato/chickpeas be warm to serve?
Looks delicious!
i’ve made this salad 4 times and it’s super good! the only thing i need some input on is the dressing! first time i made it it was delish but i did modify the recipe. then the next 3 times it was very clumpy and oily….. not sure what’s going on if anyone has suggestions!
all the ingredients were delicious on their own but the dressing not so much, perhaps i made it wrong but it did not taste good. if u do like this kind of dressing i would still recommend to halve the amount of dressing as there was way too much when i made it. without the dressing it is super yummy!
Should the sweet potato, chickpeas, and Brussels sprouts be warm to serve, or should they be cooled before being added to the salad? Should the salad be served warm or cold?
My family and I loved this salad on Thanksgiving. Happy to eat it any time of year, too!
this was a hit this holiday season! thank you for sharing!
It was excellent - will definitely make it again!