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Thanksgiving Salad
This salad incorporates loads of American flavours, from maple syrup to cranberries and pecans, that all tie together wonderfully. This salad is full of amazing flavours and textures - well worth a try whether you celebrate thanksgiving or not!
Before you start
Preheat oven to 180 | Large baking tray | large bowl | large saucepan with lid | small bowl
Ingredients
- 500g sweet potato
- 1tsp ground cinnamon
- 1tbsp extra virgin olive oil
- 50g Pecans, roughly chopped
- 50g Pistachios, roughly chopped
- 70g vegan bacon bits (optional)
- 1 tbsp pumpkin seeds
- 200g green leaves, collard greens or cavalo Nero work well
- 2 tbsp Pomegranate jewels
- 1 tbsp dried Cranberries
- 1 sweet apple
- ½ lemon
For the dressing
- 1 tbsp French mustard
- 1 tbsp maple syrup
- 3 tbsp olive oil
- Salt and pepper
Method
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1.
For the oven part | cut the sweet potato in good size rough chunks, about 2cm. Toss in the oil and ground cinnamon | place in the oven for about 20 minutes, until just soft | at this point add to the tray the bacon, all the bits and the pumpkin seeds | place back in the oven for five minutes | once crisp and golden, turn the oven out and keep warm whilst you make the rest
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2.
For the rest | bring a large pan of water to the boil | trim any hard stems or stalks from the greens and discard | once boiling Blanche the greens for ½ minutes to wilted | drain and place in a large bowl | core the apple and finely slice | coat in the juice of the lemon half | add to the bowl with the cranberries and pomegranate | add in the content of the oven tray and toss
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3.
To finish | in a small bowl mix together the dressing ingredients with a good pinch of salt and pepper | add to the salad and toss until everything is evenly coated
