If you want to be the person who brings the standout dish to Thanksgiving… bring this salad. 🥗🍁

In my opinion, salad is often underrated on Thanksgiving, but it’s the one thing that brings balance, freshness, and texture to a heavier holiday meal.

This Holiday Salad is salty, sweet, fiber-packed, and guaranteed to disappear fast.

So grateful to join the @pompeian family Thanksgiving— their Robust Extra Virgin Olive Oil makes the perfect dressing with its smooth flavor and easy squeeze bottle.

Comment what you’re bringing this year!
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Ingredients:
1 large sweet potato, pealed and cut into bite sized cubes
2 cans chickpeas, drained and rinsed
Pompeian Olive oil
Salt and pepper
2 tsp garlic powder (divided)
1 tsp chili powder
1 lb Brussels sprouts, shredded
2 bunches lacinato kale, deveined and chopped
2 red apples, cored and diced
1/2 cup sunflower seeds

Dressing:
1/2 cup Pompeian olive oil
1/2 cup shredded Parmesan
1/4 cup tahini
1/3 lemon, juiced
1 tsp Dijon mustard
1/2 tbsp Worcestershire sauce
2 garlic cloves
Salt and pepper to taste

Directions: Preheat Oven 400F. On one roasting pan layout the sweet potato cubes. Drizzle olive oil over top and mix. Season with salt, pepper, and garlic powder. On another roasting pan, lay out drained chickpeas, drizzle with olive oil and mix. Season with salt and pepper, chili and garlic powder. Roast both pans for 30 minutes. Prep the dressing by combining all dressing ingredients and set aside. In a large bowl add the chopped kale and shredded Brussels. Add the dressing and massage a bit to soften. Top salad with roasted sweet potatoes, chickpeas, diced apples, and sunflower seeds. Combine and enjoy!