Thankgiving is just around the corner! If you need vegan recipe ideas take a look at my menu from last year. I have many vegan Thanksgiving recipes in my blog archives including my favorite Mini Pumpkin Cheesecake Bites. This Brussels sprouts salad is so easy and delicious. You don’t have to cook your Brussels sprouts, which makes it really fast. I bought pre-shredded Brussels sprouts to save on time. If you are prepping and shredding them by hand, it will add at least 30 minutes to your prep time. Cut off the stems and then cut each Brussels sprout lengthwise. Then toss them in a bowl to allow the layers to separate. You can also use the shredding blade of your food processor, which will make it quicker. I found pre-shredded Brussels sprouts at Trader Joe’s and Whole Foods. This salad has a slightly sweet taste because of the maple syrup in the pumpkin vinaigrette. The vinaigrette is refreshing and light with delicious pumpkin flavor.
The Marcona almonds are just so scrumptious. They add a delightful crunch and balance out the sweetness. Roasted Marcona almonds taste more like macadamia nuts. The pumpkin spice, maple syrup, and salt combine to make a fantastic sweet and savory flavor combination. Toasting them in the oven really brings out the flavors and crunchiness. I could munch on these almonds all day long! I prefer Marcona almonds in this recipe because of their unique flavor and texture vs. regular almonds, but regular almonds would also be quite delicious! This refreshing, light salad is great to balance out a heavy Thanksgiving meal. Cruciferous vegetables like Brussels sprouts are a great, high fiber substitute for other salad greens. Have a wonderful Thanksgiving! Let me know if you make any of my Thanksgiving recipes by taking a picture and tagging @thefriendlyepicurean on Facebook and Instagram or Pin the recipe on Pinterest!
Here are some additional vegan Thanksgiving recipes:
Seitan and Mushroom Wellington
Shredded Brussels Sprouts Salad with Pumpkin Vinaigrette
- 12 cups shredded Brussels sprouts (24 oz)
- 1/4 cup dried cranberries
- 2 tbs olive oil
- 1 tsp red wine vinegar
- 1 tbs maple syrup
- juice of 1/2 lemon
- 1 tbs pumpkin puree For the roasted pumpkin spice Marcona almonds:
- 1 cup Marcona almonds
- 1 tbs maple syrup
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 tbs olive oil
- olive oil spray
DirectionsPreheat oven to 350F. Spray baking sheet olive oil spray and set aside. In a small mixing bowl, toss Marcona almonds with olive oil, maple syrup, and pumpkin spice. Check to make sure almonds are coated evenly. Spread on baking sheet and bake for 10 minutes. Remove from oven and allow to cool. Next, prepare the vinaigrette. Whisk together olive oil, red wine vinegar, maple syrup, lemon juice, and pumpkin puree until smooth. In a large serving bowl, toss Brussels Sprouts with vinaigrette. Top with cranberries and Marcona almonds and serve. May store in the fridge for up to 1-2 days.