If you're still looking for a food allergy friendly Thanksgiving side dish, this simple salad may fit the bill. It's vegan, nut free, gluten free and cooks in just minutes on the stove top, so it's not fighting the turkey and baked sides for oven space, and tastes delicious either warm or at room temperature.
I've just added a Holidays page to the website, which has a list of links to recipes from The Allergic Kid for celebrations throughout the entire year. Be sure to also check out Go Dairy Free's incredible annual round up of Thanksgiving recipes, plus a second list of just pies!
Brussel Sprout, Apple and Cranberry Salad with Maple Dressing
(Printable version here.)
2-3 tablespoons olive oil
1 pound brussel sprouts, trimmed and halved
1 firm apple, thinly sliced
1 sweet onion thinly sliced
¼ cup dried cranberries
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
kosher salt to taste
Heat 2-3 tablespoons olive oil in a large skillet or fry pan over medium heat. Add brussel sprouts, apple and onion. Stir to coat with olive oil, then saute for about ten minutes or until ingredients reach desired softness, stirring occasionally. Mix in dried cranberries to warm through, then remove from heat.
.Whisk ingredients for dressing together in a large bowl. Toss with warm salad and adjust salt. Serve warm or room temperature.
I'm sharing my wonderfull, warming fall salad with:
- Healing with Food Friday at Peeling Back the Onion Layers and
- Wellness Weekends at RickiHeller.com. (Ricki, that maple leaf is for you!)