This Harvest Vegetable Slaw is bright and colourful and features all the best fall produce has to offer with shredded Brussels, cauliflower, cabbage and squash. Oh and bacon… always bacon.
Disclaimer: This post was written in partnership with BC Fresh and may contain affiliate links. All recipes, photos and ideas are my own.
Well welcome Fall, we have missed you. Yes, summer is spectacular, but when you are blessed to live in a place with four distinct seasons, there is something about the arrival of sweater season that warms the soul. Roasted vegetables, hearty soups and all things pumpkin are what you will find on our weekly menu plan.
This colourful Autumn season also brings my favourite holiday of the year - Thanksgiving! It is never too early to start thinking about Thanksgiving to me – a holiday whose major intention is to gather friends and family around a table to feast. I partnered with BC Fresh this year to create a fall inspired, vegetable forward dish that would not only be perfect for Thanksgiving but take you right through those winter months as well.
I wanted to add a brighter side for the Thanksgiving table that wasn’t a traditional leafy green salad and included all of the late harvest veggies that are at their best right now like cabbage and squash. Instead of the traditional roasting, I kept everything fresh, but still added a bit of bacon for the smoky, and somewhat indulgent factor. The food processor is definitely your secret weapon to having this salad come together quickly. It also produces beautifully thin shavings of cauliflower that look like little flowers on a plate. I never added carrots to this slaw but I have no doubt they would not only add a nice sweetness, but some gorgeous color.
The best part of this slaw is that even after it is dressed, it holds up quite beautifully for several days in the fridge. Fill a plate or bowl with this salad and then top with a little bit of leftover turkey and you have a delicious post-Thanksgiving lunch in an instant. Another great way to use this slaw? Toss it into a frying pan the next day, wilt the Brussels and cabbage a little and top it with a runny egg.
This Thanksgiving slaw will make a hearty, bright addition to not all your Thanksgiving table, but a great pot luck side to have in rotation right through the holiday season.
Harvest Vegetable Slaw with Warm Vinaigrette
2 cups of cubed butternut squash
1 tablespoon extra virgin olive oil
450 grams brussels sprouts
1⁄2 large cauliflower
1⁄2 head of green cabbage
6 slices of bacon
1⁄4 cup pumpkin seeds
1⁄4 cup dried cranberries
1⁄4 cup extra virgin olive oil
1⁄4 cup bacon fat
1⁄4 white balsamic vinegar (white vinegar works as well)
Juice of half an orange plus the zest 1 teaspoon yellow mustard
1 teaspoon salt
Preheat the oven to 400 degrees Celsius. Add the diced squash to a baking sheet and toss with the olive oil. Cook for about 8-10 minutes until fork tender. Remove and let cool.
While squash is roasting, shred all the vegetables. Attach the slicing blade to your food processor. Cut the first three vegetables into a size small enough for your processors opening (and remove the tough end of the Brussels). Slowly add the Brussels, cauliflower and cabbage. Empty all sliced vegetables into a bowl and set aside. If you don’t have a food processor, just finely slice. (Tip: if you alternate adding the vegetables, your slaw will be nicely tossed already when you remove it from the food processor)
Slice the bacon into bite size pieces. Fry over medium heat, until just about crisp. Using a slotted spoon remove onto a paper towel lined plate. Reserve the bacon fat for the dressing.
Add the squash, bacon, pumpkin seeds and dried cranberries. Toss the salad until well combined.
Add all of the dressing ingredients into a jar with a lid and shake well to combine. If serving immediately, pour the dressing over the salad and toss. Otherwise reheat the dressing slightly in the microwave or on the stove top and add just prior to serving. Optional: top the slaw with fresh microgreens.