Warm Autumn Salad... For Thanksgiving Day!

Happy Thanksgiving to my family, friends and readers!

Our family get together dinners for special occasions are usually a combination of potluck sides, with the host taking care of the mains. This year, it was at my parents and I couldn't wait to make and tote a warm autumn salad that highlights the beautiful bounty and colours of our local fall harvest. I was so loving this very salad I grabbed for lunch recently over at The Big Carrot during a food product demo, representing LiveWell Marketing as a Wellness Ambassador (more on this role in my next post). It was a flavour mix of tart and sweet- apple cider vinaigrette with the warm kiss of ginger on lovely textural fall vegetables, apples and toasty pumpkin seeds. What a perfect holiday to share this healthful bountiful delicious salad on a day of Thanks. I used maple-eh syrup and added dried cranberries for that big Canadian nod. Thank You The Big Carrot for the instant inspiration. It was a great hit with everyone! 

 The lovely spread of side options at The Big Carrot Kitchen.

Warm Autumn Salad at The Big Carrot. Mixing it with an Israeli Couscous Side.

Warm Autumn Salad
Serves 6 to 8  (I doubled this recipe to serve a crowd 12+)

1 bunch kale, leaves only removed from hard stems
1/2 medium red cabbage, cut into bite size pieces
1/2 medium butternut squash, peeled, seeds removed and diced
2 medium beets (see below for how-to cook), chopped
1 to 2 tart apples (Granny Smith, Jonathan, Cortland, Empire), chopped near the end to prevent oxidation
a handful pumpkin seeds, toasted
a handful dried cranberries

Dressing:
3 Tbsp. apple cider vinegar
1-1/2 Tbsp. lemon juice
1/2 tsp. sea salt
1 tsp. finely grated fresh ginger (optional)
1-1/2 Tbsp. maple syrup
ground black pepper
3 Tbsp. olive or sunflower oil

Preheat oven to 300 degrees F. Spread the seeds in a single layer on a baking sheet and bake for about 10 minutes or until golden brown; stir occasionally. NOTE: Pumpkin seeds are thin and delicate compared to roasting nuts, they don't need to bake as long and can easily burn. 

Fill a pot with water. Add the beets and cover to simmer on medium for an hour. Beets are ready when beets can be pierced smoothly with a butter knife. Remove and set aside to cool. Drain beets and rub off skins with hands under cool running water. Transfer to a non-porous plate such as glass or metal and use a dark cutting board so not to easily stain; let cool, then slice into thin rounds and cut into small pieces. NOTE: Keep the beet broth to make soup. If you have extra beets, try this delish Russian Borsch recipe I made.

Use a disposable plastic glove to prevent your fingers from turning red.

The cross-section of a red cabbage is purple-ly gorgeous!

Trim the leaves off the hard stems and cut into bite-size pieces. Discard stems.

Peeling, coring and dicing the butternut squash.

Roast diced squash (sprinkled with salt, pepper and tossed in olive oil) in the oven at 400F for 20 minutes until tender.

The tasty seasonings that make the delicious tart and sweet dressing (with our without the warmth of ginger). Mix the apple cider and lemon juice in a bowl or shaker, then add the salt to dissolve. Add maple syrup, grated ginger (if using), pepper and oil. Blend or shake well.

Heat the skillet over medium-high heat. Add 2 Tbsp oil, sauté the cabbage first for three minutes before adding the kale. Toss, pour a little water and cover lid to let steam and cook for two to three minutes. Remove lid, toss, sprinkle with a little salt, remove from heat and let cool slightly. 

Place kale and cabbage in a large bowl. Add the apples, beets and roasted squash and toss with the maple (ginger- optional) apple cider vinaigrette. 

Sprinkle with toasted pumpkin seeds and dried cranberries upon serving.

As the flavours meld so does the colours, especially the reds bleeding into the squash and apples. Pretty huh?

The salad certainly was a dazzling showstopper! Nice to have a nutritious vegetarian dish take centre stage :D

Yes you see right- chopsticks! Our family gatherings are always an East meets West feasting affair! (On the table also grilled steaks, chicken kabobs, grilled salmon fillets, Chinese steamed chicken with onion-ginger sauce, steamed Chinese greens, spinach feta rolls and Mediterranean dips and pitas).

Full Recipe:

Warm Autumn Salad
Serves 6 to 8 (double recipe to serve a crowd)

1 bunch kale, leaves only removed from hard stems
1/2 medium red cabbage, cut into bite size pieces
1/2 butternut squash, peeled, seeds removed and diced
2 beets (see below for how-to cook), chopped
1 to 2 tart apples (Granny Smith, Jonathan, Cortland, Empire), chopped near the end to prevent oxidation
handful pumpkin seeds, toasted
handful dried cranberries

Dressing:
3 Tbsp. apple cider vinegar
1-1/2 Tbsp. lemon juice
1/2 tsp. sea salt
1 tsp. finely grated fresh ginger (optional)
1-1/2 Tbsp. maple syrup
ground black pepper
3 Tbsp. olive oil

Fill a pot with water. Add the beets and cover to simmer on medium for an hour. Beets are ready when beets can be pierced smoothly with a butter knife. Remove and set aside to cool. Drain beets and rub off skins with hands under cool running water. Transfer to a non-porous plate such as glass or metal and use a dark cutting board so not to easily stain; let cool, then slice into thin rounds and cut into small pieces. NOTE: Keep the beet broth to make soup. If you have extra beets, try this delish Russian Borsch recipe I made.

Roast diced squash (sprinkled with salt and pepper and tossed in olive oil) in the oven at 400F for 20 minutes until tender.

Mix the apple cider and lemon juice in a bowl or shaker, then add the salt to dissolve. Add maple syrup, grated ginger (if using), pepper and oil. Blend or shake well.

Heat the skillet over medium-high heat. Add 2 Tbsp oil, sauté the cabbage first for three minutes before adding the kale. Toss, pour a little water and cover lid to let steam and cook for two to three minutes. Remove lid, toss, sprinkle with a little salt, remove from heat and let cool slightly. 

Place kale and cabbage in a large bowl. Add the apples, beets and roasted squash and toss with the maple (ginger- optional) vinaigrette. 

Sprinkle with toasted pumpkin seeds and dried cranberries upon serving.