If you’re worried that your Thanksgiving menu is looking a little too beige (turkey, gravy, stuffing, etc.), add this savory salad for a pop of color and mouth- watering delight. The dressing and the roasted sweet potato can easily be prepared a day or two ahead. Take that extra time Thanksgiving morning for a brisk walk in the woods or an extra cup of coffee by the fire; anything to take pause, take notice and be grateful. Harvest Salad Ingredients: 1-2 cloves garlic Salt 2 tablespoons olive oil 3 tablespoons dark balsamic vinegar 1 teaspoon Honey Dijon mustard 1 teaspoon honey 1-2 tablespoons of fresh parsley and basil combined or a pinch of each dried Black pepper to taste 1 sweet potato, chopped and roasted Handful of canned or cooked Garbanzo beans 3-4 walnuts, chopped 2 green onion, chopped 6 cups salad greens, spinach, kale or combination Directions: Preheat oven to 400. Peel sweet potato and chop into bite size pieces. Toss with a scant amount of olive oil (start with ½ teaspoon). You are just trying to protect the potatoes from the heat, not drown them. Spread potatoes on a baking sheet and sprinkle with salt. Check at ten minutes, shake about, and then cook til tender and browned. Meanwhile, cut 1 garlic clove in half and rub a large salad bowl surface with the cut side. Chop garlic and add to bowl along with a generous pinch of salt. Add olive oil, vinegar, mustard, honey, herbs and pepper. Whisk ingredients to mix well- give it a good 30-45 seconds. To build salad, add sweet potatoes (cooled or warm), Garbanzo beans, walnuts and green onions to dressing mixture and coat well. Then toss in greens.
Posted on: Thu, 13 Nov 2014 15:19:23 +0000
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