In the bustling world of social media nutrition advice, Kylie Sakaida, known to her followers as @NutritionbyKylie, stands out as a beacon of clarity and reliability. Born and raised in Honolulu and now residing in Los Angeles, Kylie has dedicated her career to making nutrition simple and accessible. With a bachelor’s and master’s degree in nutrition science from Boston University, she has garnered a loyal following by sharing evidence-based advice and delicious recipes that anyone can follow. Her new cookbook, So Easy So Good, encapsulates her philosophy of making healthy eating both hassle-free and enjoyable.
One standout recipe from Kylie’s cookbook that is perfect for the holiday season is her Thanksgiving Salad. This salad is a vibrant medley of flavors and textures, making it an ideal dish for your festive table. Let’s dive into this delightful recipe.
Ingredients:
- 2 sweet potatoes
- Olive oil (for roasting and dressing)
- 1 tsp paprika
- 2 tsp garlic powder (divided)
- 2 cans chickpeas (rinsed and dried)
- 1 tsp chili powder
- 1 lb Brussels sprouts (or pre-shredded)
- 1 cup extra virgin olive oil (EVOO)
- 1 cup shredded Parmesan
- 1/2 cup tahini
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 4 cloves garlic
- 24 oz shredded kale (or 3-4 bunches)
- 2 avocados (diced)
- 3/4 cup sunflower seeds
- Salt and pepper, to taste
Instructions:
Prep Sweet Potatoes:
- Slice 2 sweet potatoes into thin wedges or quarters.
- Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Prep Chickpeas:
- Rinse and dry 2 cans of chickpeas.
- Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.
Roast:
- Spread sweet potatoes and chickpeas on separate baking sheets.
- Roast at 425°F for 30 minutes.
Shred Brussels Sprouts:
- Shred 1 lb Brussels sprouts (or use pre-shredded).
- Toss with olive oil, salt, and pepper.
- If oven space allows, add them to roast for 15 minutes, or wait until sweet potatoes and chickpeas finish roasting.
Make Dressing:
- Combine the following in a blender:• 1 cup olive oil
• 1 cup shredded Parmesan
• 1/2 cup tahini
• 3 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 4 cloves garlic
• Salt and pepper to taste. - Blend until smooth.
Massage Kale:
- Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl.
- Add dressing and massage until kale softens (about 2–3 minutes).
Assemble:
- Add roasted sweet potatoes, Brussels sprouts, chickpeas, 2 diced avocados, and 3/4 cup sunflower seeds to the kale.
Toss & Serve:
- Mix everything together and enjoy!
Tip: If you get distracted, the dressing and kale can wait until all roasting is done.
This Thanksgiving Salad is a true testament to Kylie’s talent for combining nutrition with flavor. The roasted sweet potatoes and chickpeas add a delightful crunch, while the Brussels sprouts and kale bring a refreshing crispness. The creamy dressing, with its blend of Parmesan, tahini, and lemon juice, ties everything together beautifully, making each bite a burst of savory goodness.
Kylie’s cookbook, So Easy So Good, is filled with such gems, offering both fan-favorite and brand-new recipes along with her best nutrition tips. With easy-to-understand guides, myth-busting sidebars, and recipe remix ideas, this cookbook is a must-have for anyone looking to make healthy eating an enjoyable part of their life.
We encourage you to add So Easy So Good to your collection and explore more of Kylie’s delicious, nutritious recipes. Happy cooking and happy holidays!
For more inspiring recipes and tips, be sure to visit AdrienneBalkum.com, and don’t forget to check out Kylie’s social media for daily doses of nutrition wisdom.