You were messaging me this week asking when the next Hungry Lady Salad would be hitting your screens – the answer is now! For episode 35, I brought out the big guns: namely, the perfect combination of winter vegetables for a hearty meal in a bowl salad that keeps in the fridge for up to a week.

Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the sprouts will continue to tenderize as it sits, so if raw Brussels sprouts in particular aren’t to your taste, you can make it a few hours in advance to soften them up before eating.

The Paprika Honey Mustard vinaigrette is a particular highlight providing sweet, warm notes that balance the tang of the sprouts and radicchio. So are you ready to fall in love with this vegetarian, gluten free masterpiece with me?

Watch Me Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing

If you’re in need of some more Hungry Lady Salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing

Step 1. Preheat the oven to 400 degrees.

Step 2. On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.

Step 3. While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.

Step 4. In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper.  Stream in the olive oil and whisk to emulsify.

Step 5. Pile the shaved brussels sprouts on top.  Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds.  Toss well with the dressing to combine and serve straight away or store in the fridge for up to 5 days!

Step 6. Enjoy!

What Else Can I Use?

• Delicata or acorn squash can be used in place of butternut squash, just adjust the cooking time as needed.
• Sweet potatoes are a great substitute for squash, if that’s what you have.
• If you can’t find radicchio, you can substitute sliced Swiss chard or even thinly sliced fennel.
• Pumpkin seeds, or even toasted walnuts or almonds can be used in place of sunflower seeds.
• The sweet paprika is a nice note in the dressing, but if you don’t have any and don’t want to buy it, leave it out.
• Maple syrup can be used in place of honey.  
• If your honey has been around for a while and is crystallized, you may want to use a blender for the dressing to mix it in completely.

This Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing is special because:

This salad features a beautiful array of winter vegetables

It’s truly a meal in a bowl – the squash in particular makes it wonderfully filling

It makes for a great weekly meal prep: it lasts all week in the fridge!

Vegetarian Meal In A Bowl Salads:

Caramelized Cabbage Salad with Fennel, Chickpeas and Yoghurt Tahini Dressing (Gluten Free, Vegetarian)

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Gluten Free, Vegetarian)

If you make my Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Vinaigrette

Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors…

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Salad, Salad Dressing, Sides

Cuisine American

Servings 6 Servings

Calories 273 kcal

Ingredients

  

1x2x3x

Salad:

• 1 1/2 pounds peeled seeded butternut squash cut into 1-inch cubes
• 1 tablespoon extra-virgin olive oil
• 3 cups Brussels sprouts
• 4 green onions white and green parts sliced thin
• 1 small head radicchio halved and sliced into 2-inch ribbons
• ⅓ cup Pecorino romano cheese grated
• 1 teaspoon Kosher salt
• ¼ teaspoon fresh cracked black pepper
• ½ cup roasted sunflower seeds

Paprika Honey Mustard Vinaigrette:

• ¼ cup apple cider vinegar
• 1 Tablespoon honey
• 2 Tablespoons dijon mustard
• 1 small garlic clove minced
• ¼ teaspoon sweet paprika
• ¼ teaspoon Kosher salt
• ⅛ teaspoon fresh cracked pepper
• ⅓ cup extra-virgin olive oil

Instructions

 

• Preheat the oven to 400 degrees.
• On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
• While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
• In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
• Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve.
• This salad will soften as it sits, and keep for up to 5 days in the fridge.

Nutrition

Calories: 273kcalCarbohydrates: 15gProtein: 7gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 6mgSodium: 864mgPotassium: 488mgFiber: 4gSugar: 7gVitamin A: 614IUVitamin C: 50mgCalcium: 134mgIron: 3mg

Keyword Brussels sprouts, butternut squash, Hungry Lady Salads, lunch salads, salad

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Caramelizing your vegetables is one of the simplest flavor upgrades you can make – it takes no additional tools and creates a mouthwatering, complex palette that’s perfect for experimenting with unusual or even downright simple pairings. This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course – to be very clear, this gluten-free, vegan masterpiece is a knife and fork salad, a true meal in a bowl, just the way we like it. For my meat-eating friends, this salad pairs well with rotisserie chicken if you have a craving for additional protein!

Watch Me Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Step 1. Preheat the oven to 475 degrees F. 

Step 2. Pat the drained chickpeas very well with a kitchen or paper towel.  Add the dried chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper.  Mix with your hands and set aside.

Step 3. Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges, keeping the core intact on the wedges if you can. Arrange the wedges in a single layer on a large baking sheet.

Step 4. Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.

Step 5. Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned.

Step 6. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

Step 7. While the vegetables cook, make the dressing: add the tahini and yogurt to a glass bowl or jar and whisk together. Add the rest of the dressing ingredients and whisk to completely combine.  

Step 8. On a large serving platter, lay out all of your cabbage wedges.  Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas. 

Step 9. Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve

Step 10. Enjoy!

What Else Can I Use?

• Feel free to use purple cabbage instead of green.  I suggest green because it’s more visually appealing in my opinion, but you do you!
• If you have extra dill, mint, or cilantro hanging around feel free to throw some herbs on top with the fennel fronds before serving.
• When I call for “olive oil” I’m referring to light or regular olive oil as opposed to extra-virgin which has a stronger taste.  You can also use avocado, vegetable, sunflower, or canola oil.
• If you want to add some animal protein, rotisserie chicken would be great in here.
• If you’re one of the lucky ones that has grilling weather in January, these cabbage wedges can be thrown on the grill instead of cooked in the oven.

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is special because:

It’s easy! The cabbage and chickpeas cook separately, but at the same temperature and time.

Cabbage is inexpensive and lasts a long time in the fridge, so it’s easy to whip this salad up anytime

This is a knife and fork kind of salad, aka a meal in a bowl!

Got another can of chickpeas? You’ll want to check out…

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten-Free)

Arugula And Blistered Tomato Salad With Creamy Balsamic Dressing (Vegan, Gluten-Free)

Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)

If you make my Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Caramelized Cabbage Salad with Fennel, Chickpeas and Tahini Yogurt Dressing (Vegan, Gluten-Free)

A knife and fork style cooked salad that will have your mouth watering and your friends asking for the recipe…

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad, Salad Dressing

Servings 6

Calories 204 kcal

Ingredients

  

1x2x3x

Salad:

• 1 15-oz can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• Kosher salt
• Fresh cracked black pepper
• 1 medium to large head of green cabbage
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• 1 small head of fennel sliced thin and fronds reserved for finishing

Dressing:

• ¼ cup tahini
• ¼ cup unsweetened plain yogurt dairy-free or cow’s milk works, just don’t use Greek as it’s too thick
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 1 garlic clove grated or finely minced
• Kosher salt
• 2 tablespoons cold water

Instructions

 

• Preheat the oven to 475 degrees F.
• Pat the drained chickpeas very well with a kitchen or paper towel. Add the dried, cooked chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper. Mix with your hands and set aside.
• Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges (keeping the core intact on the wedges if you can, to make handling them easier.) Arrange the wedges in a single layer on a large baking sheet. If they overlap a little it’s okay, they will shrink a little as they cook.
• Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
• Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

While the vegetables cook, make the dressing:

• Note: if your tahini has been around for a little while and is hard, you’ll want to use a blender or immersion blender to get it mixed into the dressing well.
• Otherwise, add the tahini and yogurt to a glass bowl or jar and whisk together.
• Add the rest of the dressing ingredients and whisk to completely combine. If the dressing appears too thick, add a tablespoon more of water at a time until it reaches desired consistency.

Then, assemble:

• On a large serving platter, or plates, lay out all of your cabbage wedges. Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
• Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve.

Nutrition

Calories: 204kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 58mgPotassium: 493mgFiber: 6gSugar: 8gVitamin A: 242IUVitamin C: 61mgCalcium: 110mgIron: 2mg

Keyword Cabbage, chickpeas, Hungry Lady Salads, salad

Tried this recipe?Let us know how it was!

Thanksgiving. It’s a time to gather with family and friends, have a few laughs, some fun conversation and enjoy delicious food. But it can be a bit of chore to cook for a horde of family and friends, no matter how much you love them. This year however, I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight! Shall we get started?

Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)

I’m all for hearty first courses, don’t get me wrong, but how many holidays have you experienced where everyone fills up on appetizers and then leaves almost no room for the main meal, let alone dessert? When I’ve been cooking all day, I want people to come to the table HUNGRY.  These Feta Stuffed Marinated Olives are just the sort of appetizer I love to serve on Thanksgiving because they’re served at room temperature, they’re simple to make (and you can make them ahead of time!), they pair perfectly with cocktails and are a bite-sized something to nibble on without filling up!

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten-Free, Vegetarian)

This is one of those salads that is an explosion of flavor in your mouth – one that’s sweet, salty, and tart all at once. The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better (and on your thanksgiving table!)

Hasselback Butternut Squash with Maple Sage Butter, Red Chile + Pumpkin Seeds (Vegan, Gluten-Free)

Thanksgiving is generally a time when we stick to tradition – and I’m all for it! But I want to encourage you to think of classic foods in new (delicious) ways. Butternut squash sides can often be a little bland, but this Hasselback Butternut Squash packs a flavor punch: The maple syrup, butter, sage, and chile add a lot of depth and a bit of crunch to the humble squash! The most intimidating part of making this dish is undoubtedly making the cuts, but I’ve got a little trick up my sleeve to help you make them near perfect every time!

Hashed Brussels Sprouts With Lemon + Poppy Seeds (Vegan, Gluten-Free)

Know someone at your Thanksgiving table doesn’t like Brussels Sprouts? Let’s change their mind! These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious.  They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable.  They are light, bright, and the perfect way to add balance to your thanksgiving spread.

Make Ahead Gravy (Gluten-Free)

The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed.  Where had I been?! For many of us, myself included, making gravy the day of Thanksgiving always felt a bit stressful. This make-ahead gravy requires just five base ingredients:  butter, onion, celery, starch or flour, and stock, and then on the day, while the turkey rests, I simply bring the gravy base to a simmer and add turkey drippings, which deepens and enriches the stock further.  So easy!

Everyday Apple Tart (Gluten-Free)

Whether you are a skilled pie baker or not, we all appreciate a quick and easy recipe that can be thrown together any day of the week. And if you’re like me, you appreciate it a little more when you’re putting together a full thanksgiving menu! This tart is just that: no peeling of the apples, 10 minutes of prep time and a fruit filling technique that takes almost no time at all.

If you add any of these delectable Thanksgiving Essential Recipes to your menu, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better! 

The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness. 

You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.

Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)

Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette

Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.

Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt.  Massage the kale and then set aside.

Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.

Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes.  Top with a few cracks of pepper, then drizzle the dressing on top.

Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.

Step 6. Enjoy!

What Else Can I Use?

• Use pear instead of apple
• Use feta instead of goat cheese
• Use almonds or walnuts instead of pecans
• Use pumpkin seeds instead of pecans if you are nut-free
• To make it vegan, substitute the honey with maple syrup

This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:

Its full of seasonal produce making it a true fall staple

It keeps well dressed so it’s perfect for make ahead meal prep or hosting

More Make Ahead Fall Salads?

‘Cheesy’ Vegan Kale Salad

Roasted Sweet Potato Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten Free, Dairy Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)

If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Harvest Bowl Salad with Apple Cider Vinaigrette

A combination of fall favorites topped off with a tangy apple cider vinaigrette in a delicious meal-in-a-bowl salad

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Lunch, Salad, Vegetarian

Servings 4

Calories 643 kcal

Ingredients

  

1x2x3x

Roasted Sweet Potatoes:

• 2 large sweet potatoes peeled and cubed
• 3-4 sprigs of thyme
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon cloves
• 1/2 teaspoon sea salt
• black pepper to taste

Salad:

• 6 cups curly kale stripped off the stems and cut into bite sized pieces
• 1 teaspoon Kosher salt
• ½ of a red onion chopped
• 1 large Pink Lady or Gala apple cubed
• ⅔ cup toasted pecans chopped
• ⅔ cup goat cheese crumbled by hand

Dressing:

• 1 garlic clove minced
• Juice from ½ of a lemon
• ¼ cup apple cider vinegar
• 1 teaspoon mustard
• 1 Tablespoon honey
• ¼ teaspoon pepper
• ½ cup olive oil

Instructions

 

To prepare the roasted sweet potatoes:

• Preheat your oven to 450 degrees Fahrenheit.
• Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes. You will remove them before serving.
• Roast for about 20 minutes or until slightly charred and tender.
• Remove from heat and let cool.

Meanwhile, prep the kale and make the dressing:

• To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.
• In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
• Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
• Toss to coat, and serve.
• The salad will keep, dressed, for up to 5 days in the fridge.

Nutrition

Calories: 643kcalCarbohydrates: 39gProtein: 12gFat: 51gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 17mgSodium: 1107mgPotassium: 661mgFiber: 8gSugar: 16gVitamin A: 19641IUVitamin C: 37mgCalcium: 192mgIron: 3mg

Keyword apple, fall salad, gluten free, Hungry Lady Salads, salad, salad dressing, sweet potatoes, vegetarian

Tried this recipe?Let us know how it was!