Once it gets chilly out my recipe rotation gets a fall and winter makeover. Of everything I make during these cold months my favorite isn’t; a soup, not a pasta or roast, but a salad. We call this the Thanksgiving salad in my house, mostly for the fact that the first time I ever made it was for our first Thanksgiving as husband and wife. Initially this was taken from Kinfolk Table, but after each time I prepare this the recipe shifts just a little. That’s just my style, it’s also why I am the world’s worst baker.
Here is what the salad currently consists of…
// What to get //
makes 4 servings as a side or two dinner portions
1 medium to large sweet potato
1 large in season apple with red skin
1/2 red onion
1 large lemon
1/2 cup of white cheddar – cubed
1/2 cup of pecans
1 clove of garlic
1 tablespoon of local honey
3 tablespoon of olive oil
Salt and pepper to taste
Choice leafy green lettuce (kale, arugula, spring mix, even romaine all work well)
// What to do //
Preheat oven to 350, while you wait peel sweet potato, chop into 1″ pieces and dice red onion. Toss in 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast vegetables for 35 minutes. Once complete take out to cool for 5-10 minutes. Take a moment to enjoy the delicious aromkS filling your house.
While your yummy vegetables cool, wash and prep your choice leafy green in your desired portion and beautiful bowl. Now to prepare the dressing.
Squeeze the juice from one lemon into a small bowl and add honey, oil and minced garlic. Add salt and pepper to taste and whisk together.
Combine vegetables, apples, cheese and pecans and add a hefty portion to the top of your greens. Drizzle with dressing and enjoy!!
Serve with crusty bread, or your favorite protein.
Hope you enjoy my family’s favorite meal!