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warm salad

Roasted Za’atar Delicata Squash and Shaved Brussel Sprouts Salad

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HEALTHY THANKSGIVING RECIPE SERIES!

Recipe #3: Roasted Za’atar Delicata Squash and Shaved Brussel Sprout Salad

 

We always have a HUGE Thanksgiving dinner with tons of different dishes. I always end up making a lot of various sides to best fulfill everyone in my family’s Thanksgiving dish wishes. For me,  it’s all about the sweet potato casserole (ummm marshmallows during dinner? YES. Please.) and my low carb mash (cuz you know… balance is important), my guy is all about the mashed potatoes, my sister-in-law needs the regular recipe-off-the-can pumpkin pie, my oldest brother gets most excited for the turkey. But the one thing that everyone in my family will all eat is the salad.

Because of this I always make two different kinds, usually a regular chopped Israeli salad and a fall inspired salad a top a fresh bed of leaves with a homemade dressing. And I must say, this one may be my best one yet.

paleo, low carb, gluten free, grain free, dairy free, vegan, keto

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Crispy Brussel Sprouts and Roasted Za'atar Delicata Squash Salad

This is, so far, my favorite autumnal salad. It has a lovely blend of fall and middle eastern inspired flavors. Za'atar roasted delicata squash, crispy shaved brussel sprouts, and crunchy fresh radish all a top a slightly spicy bed of watercress. This is a wonderful salad to have anytime during the fall but would make an especially great addition to your Thanksgiving table. 

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Ingredients

  • 1 medium delicata squash
  • 1 cup brussel sprouts sliced thinly
  • 1/3 cup radish (about 4 medium) sliced thinly
  • 2-3 tbsp avocado oil
  • 1.5 tsp salt
  • 1 tsp pepper
  • 2 tbsp za'atar
  • 2 cups watercressed washed & dried

Instructions

  1. Arrange a rack in the center of the oven and another near the top. Heat oven to 350 degrees.

  2. Prepare the brussel sprouts: Wash and trim the brussel sprouts. Either by hand or with a food processor with the thin slicing blade, cut the brussel sprouts into thin rounds. 

  3. Place the brussels in a bowl with 1-2 tablespoons of avocado oil, salt, and pepper. Stir well to coat the sprouts. Place the brussel sprouts on a baking sheet. 

  4. Prepare the squash: Thoroughly wash the exterior of the squash. Cut the squash lengthwise, then scoop out all the seed and strings from the inside. Cut the squash into 1/2 inch thick half circles and then again into quarters. 

  5. Place the squash in the large bowl with 1 tbsp avocado oil and the za'atar. Mix together until the squash is well covered. Lay the squash on a baking sheet.

  6. Place the squash in the center of the oven and the brussel sprouts on the top rack. Watch the veggies after about 15 minutes of cooking. Remove from oven when each is cooked. The squash should be soft and tender (about 18-20 minutes of cooking). Brussel sprouts should be slightly brown and crispy but cooked (about 20-22 minutes). 

  7. While the vegetables are cooking cut the radish into thin rounds or thin half circles.

  8. Remove vegetables from oven once they are done cooking. Let vegetables cool slightly out of the oven. 

  9. Assemble the salad by placing the watercress (or other salad leaves of choice - arugula would be great here too) in a bowl, add in the sliced radish, za'atar roasted delicata squash, and crispy brussel sprouts on top. 

  10. Dress with a simple mix olive oil, lemon juice, salt and pepper OR use my Herby Turmeric Salad Dressing

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

 

 

Roasted Leek and Cauliflower Salad (paleo, keto, vegan)

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My diet revolves around lots of fresh veggies and some fruit with an emphasis on what’s in season. Eating seasonally has too many benefits for me to attempt to list here, but these are the top reasons I believe revolving your diet based on what’s available in each season is so impactful.

WHY EATING SEASONALLY IS GOOD FOR YOU:

  1. SAVES MONEY – When you eat based on the season it typically means that you are eating locally as well. Eating produce that is harvested close to your market means that the conditions are suitable for growing that crop, making it easier to grow, which means there is more supply which means better prices.
  2. MORE NUTRIENT – Buying produce based on what’s available in that season also means your produce will not be imported and perhaps even better, be grown locally. Because the goods have to travel less of a distance they are harvested closer to their peak ripeness which means higher levels of nutrients.
  3. TASTE BETTER – Because seasonally available fruits and veggies are harvested close to peak ripeness they have more time to grow on the vine/tree/ground or original source making them more flavorful as opposed to those who have to ripen less on the vine and more on the counter or en route. Produce that has been imported is often harvested much before peak ripeness so it does not spoil during transport which leaves it lacking in flavor. 
  4. MORE NATURAL – There seems to be a rhythm in which the produce grows to supplement what our bodies need. Lighter produce like watermelon, sweet stone fruit, berries grows in the summer when it’s warm and something juicy is what we crave. And winter months bring the citrus, packed with vitamin C, and pomegranate rich with antioxidants to protect us from winter illness. The food that grows naturally in those months brings additional support for what our bodies may need more or or lack.
  5. ENVIRONMENTALLY FRIENDLY – As I mentioned eating what’s in season means that produce is brought is from local sources. This means less environmental impact because there is less pollution caused from transportation methods. And you support local business!

I created this recipe while in Israel. During my 2 week trip, I visited 5 different food markets. And when I wasn’t exploring new markets I would make my daily trip to the open market near our apartment. It’s always so fun for me to walk down the aisles looking at all the daily fresh finds and talking to the people behind the stalls about cooking tips and favorite veggies. Going to a market is perhaps the easiest way to see what’s fresh and in season.

This recipe was an inspiration of fall flavors. The flavorful and hearty leeks, the tender and comforting cauliflower, laid on top of fresh and bright arugula, topped with touches of juicy, crisp sweetness from a ripe pomegranate and of course the light and creamy tahini sauce. I love a good warm salad because it provides such a lovely balance of tastes and textures that all complement each other. This is also super quick and would be a great main dish next to a protein or as a light appetizer that would go with almost anything.

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

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Roasted Leek and Cauliflower Salad

paleo, keto, vegan, low carb, dairy free, gluten free, grain free

This salad is the epitome of fall flavors. It's super quick to assemble and perfect as part of an entree or as a light appetizer. This warm salad is a lovely mix of autumnal flavors and textures, simply seasoned and dressed with tahini sauce. It's free of most allergens and suitable for almost all diets!

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Ingredients

Salad Components

  • 1 head cauliflower, cut into florets
  • 3-4 leeks preferably thin stalks, if possible
  • 2 cups fresh arugula
  • 1/4 cup fresh pomegranate seeds
  • 3 tbsp fresh cilantro leaves
  • 3 tbsp fresh mint leaves
  • 4-5 tbsp avocado oil
  • sea salt
  • black pepper

Tahini Dressing

  • 1/4 cup tahini (sesame paste)
  • water
  • 1 fresh lemon

Instructions

  1. Preheat oven to 350 degrees

  2. Prepare the leeks by cutting off the bottom bulb and the dark greens on the top. Also remove any thick outer layers of the stalk. Cut the leeks in half (lengthwise) and again into 3 inch pieces. Rinse very well while keeping the shapes in tact. 

  3. Lay the cauliflower on the baking sheets and drizzle avocado oil (about 2-3 tablespoons) over the florets. Add about 1 tablespoon each of fine sea salt and black pepper. Use your hands or spoon/spatula to coat and season the cauliflower.

  4. Place in the oven and let cook for about 18 minutes or until just tender (a fork should easily go through it's thickest parts)

  5. Cook the leeks by placing them on a baking sheet, adding about 2 tablespoons of avocado oil and 1 tablespoon each of salt and pepper. Again using hands/tool to coat the leeks. Bake in the oven for about 8-10 minutes. They will be soft and slightly opaque when done. 

  6. Make the tahini by adding 1/4 cup of sesame paste to a small bowl, add 1/4 cup water and mix well. The tahini will get thicker before it starts to get smooth. Add juice from 1/2 of the lemon and mix again. Adjust to your taste by adding more water, lemon, or sesame paste. (SEE NOTE BELOW)

  7. Assemble the salad: Spread the tahini on the bottom of a large plate, add the arugula, then the leeks and the cauliflower, sprinkle the pomegranate seeds on top and finish off with fresh herbs. Add any more salt and/or pepper per your preference and enjoy!

    I like the tahini on the bottom but pouring it over the top would be great too!

Recipe Notes

Tahini: I tend to like my tahini slightly thick with a lot of lemon, which is usually 1/4 cup tahini to 1/4 cup water to 1/2 lemon.  At my house this is usually doubled to keep up with the rate of tahini consumption. You can thin by either adding more water or lemon or thicken by adding a bit more tahini. I suggest starting with these measurements and playing from there. 

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna. 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna.