In our house, the Thanksgiving vegetables are the tricky item.
The kids are kinda picky when it comes to their veggies. They want "normal" ones, ie carrots or green beans--as long as it not of the casserole variety.
The hubs thinks vegetables are overrated why should we spend our time on them when there is such deliciousness to be had like turkey and potatoes.
I, on the other hand, believe there should be lots of vegetables on the table and not just ones covered in sauce. I think you should have veggies that stand out and can hold their own.
One of my favorite things to do is have a, different than the normal, salad. This is what we are having this year. The salad says "fall" to me and the combinations of apple, almonds, and feta are amazing. The salad isn't too filling but it can totally handle it's own. And I love that you make your own dressing. mmm....so good!
Harvest Apple and Spinach Salad
Dressing:
1/4 c. finely minced sweet onion
3 tbsp. apple cider vinegar
3 tbsp. white wine or champagne vinegar
2 tbsp. sesame seeds
Pinch of paprika
2 tbsp. sugar
1/2 c. extra virgin olive oil
Almonds:
2 tbsp. unsalted butter
3/4 c. sliced or slivered almonds
1 tbsp. sugar
Salad:
10 oz. baby spinach leaves, washed and dried
2 medium apples, cored and thinly sliced
4 oz. crumbled feta cheese
1. To make the vinaigrette, combine the onion, vinegars, sesame seeds, paprika, and sugar in a blender. Turn blender on and slowly pour in olive oil in a slow, steady stream. Blend for 1-2 minutes or until emulsified (ie completely combined). Refrigerate until ready to use. If the dressing has separated, whisk or shake to blend again.
2. To make the buttered almonds, melt the butter in a medium skillet over medium-high heat. Add the almonds and cook, stirring occasionally until toasted and lightly browned. Stir in the sugar and cook just until melted and well incorporated. Watch carefully, they will burn easily. Set aside to cool.
3. Put equal portions of the baby spinach leaves on each plate. Top with apple slices, crumbled feta, and the buttered almonds. Drizzle with the dressing and serve immediately. Enjoy!
Source: Annie's Eats
