I wanted to make a dish that could be Thanksgiving dinner for those wanting to eat completely plant-based. Something that would satisfy a desire for potatoes in case the mashed potatoes contained dairy and hearty enough to replace the turkey and stuffing. This harvest salad has got the works: soft butter lettuce and crisp radicchio with sweet grapes and figs, smoky meatless bacon and herbed cheesy goodness, comforting roasted veggies (including potatoes) - all over a bed of french lentils and wild rice mix and topped with a creamy spiced pecan dressing. As part of a holiday spread it shines bright, satisfying most dietary needs and pleasing the whole crowd. Good thing this recipe makes a nice big batch! It’s an ideal holiday side dish or a feast all by itself, whichever you need it to be.

This is a feast of a recipe and takes longer to put together than most of my recipes, but for the holidays I find it’s totally worth it. Some elements of this salad can be made in advance, and I encourage you to take advantage of this fact so that on the day of your gathering you only need to focus on assembly. It will keep the process enjoyable and stress-free. Here’s the breakdown of when each element can be made:

• the salad dressing, vegan bacon, and cheese log can be prepared a few days before

• the rice and lentils can be prepared up to a couple days before

• the roasted veggies can be prepared the day before

• raw fruits and veggies can be prepared the day of your gathering, with dressing added just before serving

The best time-saver option is to have the rice, lentils, and vegan bacon cooking on the stove while the veggies roast in the oven, the cheese is processed in the food processor, and the dressing is whisked together in a jar, all the day before. Once prepared, place everything in the fridge so you’re set for the next day, when all you’ll have to prep are the raw veggies and fruits.

The salad dressing utilizes my Easy Pecan Butter recipe. It really is super easy to make and totally worth it. Many of you know it’s one of my favorite foods and I firmly believe you will be glad you made it not only for this salad dressing - the pecan butter itself is like gold anywhere you’d put nut butter.

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Radicchio Harvest Salad with Pecan Dressing

RECIPE

vegan • easy • gluten-free • oil-free option • veggie-packed • holiday • crowd pleaser

prep time: 30 minutes
cook while prep time: 45-60 minutes
total time: about 1 ½ hours

Servings: 12 mains or 24+ sides

Note: Prepare this lentils, rice, dressing, roasted veggies, vegan bacon, and Brazil Nut Cheese Log in advance - they can all be going at the same time, and the day of your gathering can be quick and easy that way. See guide above.

ingredients

• 1 cup dry french lentils, prepared according to package instructions

• 1 cup dry wild rice blend, prepared according to package instructions

• about 1 pound potatoes (I like red or purple), chopped and roasted

• about 1 pound brussels sprouts, halved and roasted

• 1 fennel bulb, sliced

• 1 medium red onion (1 cup), sliced

• 1-2 teaspoons avocado oil or veggie broth

• 1 head radicchio, chopped

• 1 head or one container butter lettuce, chopped

• 1 Brazil Nut Vegan Cheese Log

• ½ package of bacon-flavored tempeh

• 1 cup red grapes, halved

• 1 cup figs, each sliced into six pieces

• ¼ cup parsley, chopped

• ¼ cup pecan butter

• ¼ cup balsamic vinegar

• ¼ cup water

• 1 teaspoon cinnamon

• salt & pepper to taste

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supporting recipe:

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Instructions

1. Prepare the rice and lentils in advance, or cook them according to package instructions while you roast the veggies.

2. Preheat the oven to 400 degrees. Toss the potatoes and brussels sprouts in about a teaspoon of avocado oil or veggie broth, just enough to coat, and a dash of salt and pepper. Place on a lined baking tray.

3. Toss the fennel and red onion slices in the bowl you tossed the potatoes and sprouts in, adding a dash of oil or veggie broth, salt and pepper if needed. Place on a lined baking sheet on the rack in the middle of your oven. Place the potato and sprout tray on the rack below. Roast for 30 minutes. Flip the potatoes and sprouts and check the fennel and onions, removing them when softened and slightly browned. Roast the potatoes and sprouts another 15 minutes and remove when they’ve browned (it may take a few minutes more to get there). Set the roasted vegetables aside, or, once cooled, place in the refrigerator in sealed containers until ready to use.

4. Meanwhile, heat a skillet over medium-low heat and spray with avocado cooking spray (if you wait for the pan to get hot you can avoid the oil). Add the tempeh bacon slices and cook about five minutes on each side, until browned. Chop the slices into thin, short strips and set aside or refrigerate until ready to use.

5. For the dressing, whisk together the pecan butter, balsamic vinegar, and water in a jar.

6. Prior to assembling the salad, remove the vegan cheese log from the fridge about 15 minutes before serving, then slice it into rounds. Quarter the slices or keep them whole, whichever you prefer.

7. To assemble the salad, place a layer of rice on the bottom of one or two large trays, reserving about a third for later. Top the rice with the lentils, reserving about a third of them, too. In a large bowl, combine the radicchio, butter lettuce, roasted veggies, and the remaining lentils and rice and gently toss in enough dressing to coat. Place this mixture over all the rice and lentil layers. Top with the fruit, vegan cheese slices, vegan bacon bits, parsley, salt and pepper (optional), and additional dressing, if desired. Serve with a smile. 🙂

8. If there are leftovers, the radicchio is sturdy enough to still be good the next day. If the butter lettuce is too wilted, remove before serving. Reminder: Refrigerate leftovers within two hours of serving.

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more holiday recipes:

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