Sunday, November 20, 2016

Perfect Fall Salad

This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.
google images

The Perfect Fall Salad

8-10 cups assorted greens (kale, romaine, mixed greens)
3/4 cup crumbled feta cheese (could sub goat cheese)
6 green onions, thinly sliced
1 large red-skinned apple, diced
1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

1/4 cup apple cider vinegar
1/4 tsp pepper
1/2 tsp salt
dash Tabasco sauce
2 Tbs. sugar
1/2 cup vegetable oil

Whisk together dressing ingredients.

Spiced Pecans: 
3 Tbs. butter
1 1/2 Tbs sugar
1/2 tsp. cayenne pepper
1/2 tsp. cinnamon
3/4 tsp. salt
1 cup chopped pecans

Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.


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