Show-stopping Thanksgiving Salad (Make-Ahead Friendly!)

• 份量: 6 servings
• 准备时间: 45 minutes
• 总时间: 1 hour 25 minutes

配料

1 large bunch kale, destemmed and finely sliced or shredded (roughly 6 cups shredded)

⅓ cup dry wild rice or grain of choice, cooked according to package directions

maple spiced roasted sweet potatoes, below

maple spiced nuts, below

½ cup pomegranate arils (about ½ medium pomegranate fruit)

2 ounces goat cheese or feta, crumbled

cider cinnamon vinaigrette, below

kosher salt and ground black pepper, to season

1 medium sweet potato, peeled and diced into 1/4-inch cubes

1 tablespoon olive oil

1 tablespoon pure maple syrup

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

optional: pinch cayenne pepper

kosher salt and ground black pepper, to season

½ cup chopped walnuts or pecans

1 tablespoons pure maple syrup

½ tablespoon olive oil

½ teaspoon chili powder

½ teaspoon ground cinnamon

optional: pinch cayenne pepper

kosher salt and ground black pepper, to season

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

1 tablespoon water

1 tablespoon finely chopped fresh herbs, such as rosemary or thyme

1 teaspoon ground cinnamon

1 clove garlic, roughly chopped or grated

kosher salt and ground black pepper, to season

步骤

Prep

Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Cook wild rice or grain of choice according to package directions. Drain and set aside to cool or store in an airtight container in the refrigerator for up to 5 days.

Roast the Maple Spiced Sweet Potatoes

Meanwhile, as the grains cook, prep the salad components. Place the diced sweet potatoes on one of the prepared baking sheets. Season with olive oil, pure maple syrup, chili powder, cumin, cinnamon, cayenne (if using), 1 teaspoon kosher salt and ground black pepper as desired. Toss to coat well. Arrange the seasoned sweet potatoes on the baking sheet such that they’re not crowded together and have plenty of room to roast. Roast 25-30 minutes, stirring/flipping the sweet potatoes halfway through. Remove from the oven and set aside or store in an airtight container in the refrigerator for up to 5 days.

Toast the Maple Spiced Nuts

Once the sweet potatoes finish roasting, prep the maple spiced nuts. Place the chopped nuts on the second prepared baking sheet and transfer to the oven to toast for 4 minutes. While the nuts toast, prep the maple spiced coating. Add the pure maple syrup, olive oil, chili powder, ground cinnamon, and cayenne (if using) to a small bowl. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk to combine well. Once the nuts are toasted, pull them from the oven and carefully pour the prepared maple spiced coating over the nuts, using a spatula or wooden spoon to stir and coat the nuts well. Return to the oven for another 4 minutes, stirring/flipping the nuts halfway through. Remove from the oven and set aside to cool or store in an airtight container at room temperature for up to 1 week.

Prep the Cider-Cinnamon Vinaigrette

Add the olive oil, apple cider vinegar, pure maple syrup, water, fresh herbs, cinnamon, and garlic to a small bowl or jar. Season with ½ teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine well. Set aside or store in an airtight container in the refrigerator for up to 1 week.

Thanksgiving Salad assembly

Place the shredded kale in a large bowl. Drizzle a couple spoonfuls of the prepared cider-cinnamon vinaigrette over top. Use your hands to massage the kale, working the vinaigrette into the kale until the kale softens and becomes vibrantly green. Transfer the massaged kale to a serving bowl or platter. Top with the cooked wild rice or grains, maple spiced sweet potatoes, maple spiced nuts, pomegranate arils and crumbled cheese. Serve immediately, drizzled with extra cider-cinnamon vinaigrette as desired. Enjoy!

营养

• 卡路里: 261
• 总脂肪: 19.4 g
• 饱和脂肪: 3.6 g
• 反式脂肪: 0 g
• 胆固醇: 4.4 mg
• 钠: 290.8 mg
• 总碳水化合物: 20.2 g
• 膳食纤维: 3.5 g
• 总糖: 9.7 g
• 蛋白质: 5.1 g