In amongst all the rich traditional Thanksgiving dishes, it’s nice to add a light, refreshing clean food salad to the menu. Fresh spring mix greens, pomegranate, celery, walnuts, roasted & spiced cinnamon & clove apples tossed with maple apple cider vinaigrette.
Ingredients for salad:
1-2 apples, sliced
1 tsp ground cinnamon (more or less to taste)
½ tsp ground cloves (more or less to taste)
Large bowl of spring mix
¼-1/2 cup pomegranate seeds
1-2 stalks celery, finely chopped
¼-1/2 cup chopped raw walnuts
Ingredients for vinaigrette:
1 Tbs raw apple cider vinegar (I use Bragg Raw Apple Cider Vinegar; http://www.bragg.com/ )
2 Tbs extra virgin olive oil (I use Whole Foods, 365 Everyday Value Brand; http://www.wholefoodsmarket.com/about-our-products/product-lines/365-everyday-value)
A dash of pure maple syrup
Sea salt and pepper to taste
Directions for roasting apples:
To make the apples, toss sliced apples with cinnamon and ground cloves. Roast in preheated 400 degree F oven for about 25 minutes, flipping halfway through. Chill and chop before adding to salad.
Fill a large salad bowl with spring mix, top with pomegranate seeds, chopped celery, walnuts and chilled chopped roasted spices apples. Toss with vinaigrette, directions for vinaigrette below. Makes about 6 side dish servings, amount of ingredients can be altered to make more or fewer servings.
Directions for vinaigrette:
Mix all ingredients until emulsified and pour over salad. Toss and enjoy!
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegan, vegetarian
Originally posted on Instagram on 11/24/16