Cooking for Luv: Vegetarian + Vegan Recipes
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Vegetarian Cornbread “Stuffing” Salad

17 Nov Vegetarian Cornbread “Stuffing” Salad

Lighten up the traditional stuffing on your Thanksgiving table with this hearty and satisfying vegan cornbread stuffing inspired salad. Quick pickled onions in a mustard maple vinaigrette pair with roasted squash, dried cranberries, raw brussel sprouts, and pecans to create a new meatless family tradition. Vegetarian Thanksgiving has never been this good!

 

Vegetarian Cornbread Stuffing Salad
Serves 4
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Dressing Ingredients
  1. 1/4 Cup Extra Virgin Olive Oil
  2. 2 Tablespoons Apple Cider Vinegar
  3. 2 Teaspoons Maple Syrup
  4. 1Teaspoon Brown Mustard Seeds
  5. 1/2 Teaspoon Kosher Sea Salt
  6. Freshly Ground Pepper
  7. 1/4 Cup Red Onions
Salad Ingredients
  1. 3/4 Pound Cornbread (store bought or homemade), cut into 1/2 inch cubes (about 2 cups)
  2. 2 Tablespoon butter or vegan butter alternative, divided
  3. 1 Pound Kabocha, Acorn or Butternut Squash (Probably only half of a squash, will yield about 2 cups)
  4. 1/4 Cup Toasted Pecans
  5. 5-6 Large Brussels Sprouts
  6. 2 Tablespoons Cranberries
  7. 3-4 Fresh Thyme Sprigs
  8. Kosher Sea Salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Quarter a red onion through the root. Slice one of the quarters very thinly on a mandolin or with your knife (will yield about ΒΌ cup.)
  3. In a mason jar, combine all dressing ingredients. Shake to combine and then add onions to quick pickle while you make your salad.
  4. Line a baking sheet with parchment paper or aluminum foil, and spread with 1 tablespoon of butter to coat. Add cornbread in a single layer and bake for 10-12 minutes, until bottoms are golden.
  5. Turn up your oven to 475. Line another baking sheet with parchment paper or foil. Break down your squash by cutting it through the root and then scooping out all the seeds (save for another use). Slice into half moons, about 1 inch thick. Coat with remaining butter and place squash in a single layer on your baking sheet. Sprinkle with salt. Bake for about 15-30 minutes (depending on your squash type, I used Kabocha and it took 20 minutes) until fork tender. Remove from oven and let cool.
  6. While your squash is cooking, prep your Brussels and thyme. Very thinly slice your sprouts from the tip toward the root to create thin ribbons; you will stop once the hard core becomes bigger than the leaves surrounding it.
  7. Remove the leaves from your thyme sprigs by running your fingers down the stem, or picking off the individual leaves.
  8. When squash is cool, cut into 1/2 inch pieces and remove skin (if desired, and depends on the type of squash- I used Kabocha and left the tender skin on).
  9. In a medium mixing bowl, add cornbread, squash, brussels sprouts, cranberries, and pecans. Sprinkle with thyme and sea salt. Shake up your dressing again in the mason jar and pour over salad, gently tossing to coat.
  10. Season with more salt and cracked pepper to taste. Serve at room temperature.
Notes
  1. Vegan? Use Vegan cornbread and vegan butter and you're all set.
  2. Vegetarian? Add some goat or blue cheese to finish!
cooking for luv http://cookingforluv.com/
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