Everyone has sides and
salads that are family favorites – but here’s a couple of delicious, colorful,
healthy sides to add to festive celebrations.
I can't wait to make up these salads on Atlanta and Company this morning. Christine and I will make a Roasted Butternut Squash Salad with Pomegranate Honey Dressing and a Sweet Potato and Red Grape Salad that are yummy and full of the flavors of the season.
Roasted Butternut Squash
Salad with Pomegranate Honey Dressing
1
Butternut Squash, Roasted and Chopped
1
Cup Green Onions, thinly sliced
2
Cups Cooked Tri Color Quinoa
1
Cup Chopped Toasted Pecans
1
Cup Chopped Fennel or Celery
1
Cup Golden Raisins
6 Cups
Baby Kale, Spinach or “Power Greens”
1
Cup Crumbled Blue Cheese or Goat Cheese
Place
each ingredient separately on a large platter. When ready to serve, drizzle
with the Pomegranate Honey Dressing.
Pomegranate Honey Dressing
2 TB
Apple Cider Vinegar
1 TB
Pomegranate Molasses
1 TB
Honey
1
Tsp Dijon Mustard
1
Garlic Clove, grated
5 TB
Extra Virgin Olive Oil
Sea
Salt and Freshly Ground Black Pepper
Shake
all the ingredients together in a jar.
Sweet Potato
and Red Grape Salad
1/4 Cup Olive Oil Mayonnaise
1/4 Cup Nonfat Plain
Yogurt
2 TB Orange Juice
2 TB Orange Zest
1/2 Tsp Garam Masala
1 Cup Grated Carrot
1/2 Cup Chopped Celery or
Fennel
6 Cups Chopped Roasted Sweet Potatoes***
1 Cup Red Seedless Grapes,
Halved
1/3 Cup Chopped Dates,
Figs or Apricots
1/4 Cup Chopped Toasted
Walnuts
Step One
Mix mayonnaise, yogurt,
orange juice, orange zest and Garam Masala in a small bowl to blend. (You can
prepare this dressing up to a day ahead of time)
Step Two In
a bowl toss the grated carrot, diced celery, sweet potatoes, halved grapes and
chopped dates. Add dressing to salad and toss. Sprinkle salad with walnuts and
serve.
** To Roast the sweet potatoes, spread the chopped
potatoes on a baking sheet, toss with 2 TB olive oil and sprinkle with salt,
pepper and 1Tsp garam masala. Roast in a 400F oven for about 30 minutes or
until the sweet potatoes are browned.
