Monday, November 25, 2013

Thin Through Thanksgiving: Part 2

If you've been following, you know I've been on a bit of a healthy eating kick. Even as the biggest culinary holiday rapidly approaches, I'm sticking with it. Just as others are posting gorgeous desserts and breads, I'm having fun creating lighter dishes with flavors expected at a Thanksgiving table. My latest was the result of a Sunday afternoon playing the kitchen. I remade a batch of my Cabernet Cranberries since we've eaten it nonstop (recipe). Then, I whipped up the CranRita recently featured on High Heels to Hot Wheels for my football-watching husband who loves the spicy kick. There's even an inventive cider cocktail for you to try.

The biggest accomplishment of the day was this amazing salad involving several holiday favorites (yep, salad and holiday in the same sentence). Even if healthy eating is the last thing on your mind, you'll want to try this one. It's easy, beautiful and delicious.


2 medium sweet potatoes (peeled and cut into 2" chunks)
2 tbsp. organic/pure maple syrup
2/3 cup Lucini extra virgin olive oil
1 Tbsp. rosemary leaves
2 tsp. course sea salt
1 tsp. freshly ground pepper
1/3 cup dried cranberries
1 cup apple cider or juice
3 Tbsp. apple cider vinegar
1 red onion (3 tsp. minced/diced)
2.5 tsp. Dijon mustard
4 cups baby spinach leaves
2/3 cup chopped pecans
1/2 cup grated parmesan cheese (optional)

Preheat oven to 375 degrees. Toss sweet potatoes, 3 Tbsp. oil, maple syrup, rosemary, 1 tsp. salt and 1/2 tsp. pepper on a baking sheet. Bake for 30 min (stir after 10 minutes). Add cranberries and stir again for last 8-10 min. While roasting, bring cider/juice, vinegar and  diced onion to a boil in small saucepan. Reduce heat and simmer for 12 minutes. Pour into bowl, whisk with mustard and remaining salt/pepper. Remove potatoes from oven to slightly cool. Distribute spinach into 4 bowls. Top with a few pieces of thinly sliced red onion. Evenly distribute potato mixture and pecan pieces. Spoon still- warm dressing (about 2 Tbsp each) over salads. Top with grated cheese and a sprinkling of freshly ground pepper. Serve.

If you're adding something healthy to your holiday menu, please do 'dish' here… and Happy Thanksgiving!