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!
Servings
Ingredients
For the salad
<item-todo-done>1 tsp ground cinnamon<item-todo-done><item-todo-done>1 tbsp extra virgin olive oil<item-todo-done><item-todo-done>1 tbsp pumpkin seeds<item-todo-done><item-todo-done>2 tbsp pomegranate seeds<item-todo-done><item-todo-done>1 tbsp dried cranberries<item-todo-done><item-todo-done>500g sweet potatoes<item-todo-done><item-todo-done>50g pecans roughly chopped<item-todo-done><item-todo-done>50g pistachios roughly chopped<item-todo-done><item-todo-done>70g plant-based 'bacon' bits optional<item-todo-done><item-todo-done>200g green leaves - collard greens or cavolo nero works well<item-todo-done><item-todo-done>1 sweet apple<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the dressing
<item-todo-done>1 tbsp French mustard<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Ingredients
For the salad
<item-todo-done>2 tsp ground cinnamon<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>2 tbsp pumpkin seeds<item-todo-done><item-todo-done>4 tbsp pomegranate seeds<item-todo-done><item-todo-done>2 tbsp dried cranberries<item-todo-done><item-todo-done>1000g sweet potatoes<item-todo-done><item-todo-done>100g pecans roughly chopped<item-todo-done><item-todo-done>100g pistachios roughly chopped<item-todo-done><item-todo-done>140g plant-based 'bacon' bits optional<item-todo-done><item-todo-done>400g green leaves - collard greens or cavolo nero works well<item-todo-done><item-todo-done>2 sweet apple<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
For the dressing
<item-todo-done>2 tbsp French mustard<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>6 tbsp olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Preheat oven to 180°C | Large baking tray | large bowl | Large saucepan with lid | Small bowl
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 bits, the nuts 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
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, then drain and place in a large bowl
- Core the apple and finely slice, coat in the juice of the lemon half and add to the bowl with the cranberries and pomegranate
- Add in the content of the oven tray and toss
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