Easy Vegan Thanksgiving Salad with Stuffing Croutons
Yep, you read that correctly. STUFFING CROUTONS! Oh my, I am just so excited about this recipe! Usually salads are an afterthought at Thanksgiving, and mostly overlooked in favor of the heavy hitters like mashed potatoes and gravy. But not this time!
This salad is guaranteed to bring a pop of color and freshness to the Thanksgiving table. Once you make the croutons, the salad itself takes just a few minutes to throw together. The dressing is simply olive oil, dijon mustard, maple syrup and tamari, so it’s a little tangy, and little sweet, and reminiscent of honey-mustard.
Now let’s chat about these croutons. They’ve got all the flavors of stuffing (my personal favorite T-day dish) but are crispy to perfection and add a serious crunch to the salad. They are super easy to make and they take this salad to the next level.
The salad itself is super simple, but it’s got tons of crunch and a little sweetness, so it feels extra special for the holiday table.
- 4 slices of bread
- 2 tablespoons vegan butter or olive oil
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- ½ teaspoon garlic powder
- ½ teaspoons onion powder
- salt and pepper, to taste
- Preheat oven to 450°F. Line a baking sheet with parchment paper
- Spread the vegan butter or olive oil on both sides of the pieces of bread. Slice the bread into ½-inch cubes and place the cubes in a large bowl.
- Add the rosemary, sage, thyme, garlic powder, onion powder, salt and pepper to the bowl and stir until the bread cubes are coated.
- Bake for about 7 minutes, until the croutons are crispy.
- 8 packed cups shredded kale
- 3 tablespoons olive oil
- 1 apple, diced
- ½ cup shredded carrot
- ½ cup chopped nuts
- seeds from 1 pomegranate
- 1 batch Stuffing Croutons (see above)
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- salt and pepper, to taste
- Place the kale in a large bowl. Add the olive oil and use your hands to massage the kale for 1-2 minutes, until it wilts. Add the apple, carrot, nuts, pomegranate seeds and croutons and stir.
- In a small bowl or cup, stir the mustard, maple syrup and tamari together. Pour the mixture into the large bowl, add salt and pepper and toss until everything is mixed together. Serve fresh.
In other news, there are only 3 weeks until The Colorful Family Table comes out!!
I filmed a little sneak peek into the book so you can see everything that’s inside. Check it out below!
Preorder your copy here!!
