Thursday, October 16, 2014

roasted vegetable salad with cinnamon glazed walnuts and cider dressing.

this was such a fast week. i say that because today was my friday. with monday off it was only a three day work week but somehow it didn't seem that short. we are officially back into work mode. it's crazy in my office, but it does make the days go by quickly. with our recent acquisition it will only get crazier. getting back into work mode after vacation has not been that smooth of a transition. there have been slow mornings aided by snooze buttons. and why is it so much harder to get up when it is dark and chilly out? but i do savor the evenings of fall. i love milling over recipes and planning what wonderful dessert or dinner i might want to make. i love catching up on all the reading i didn't get to finish all summer. this salad was born from a visit to a farm stand over the weekend that had an endless array of fresh vegetables. i think it's the perfect fall salad, a sweet, spiced autumn comfort food. almost like a dessert hiding out in a camouflage of greens.


beets 2 yellow and 2 red 
4 carrots 
1 small onion 
1 small red, yellow and orange pepper 
cube the vegetables toss with olive oil salt and pepper roast in 350 degree oven for 20 - 25 minutes until slightly soft 4 cups mixed greens

for the walnuts:

1/2 cup walnuts
1 tbsp butter
3-4 tbsp brown sugar
1/2 tsp cinnamon

melt the butter and walnuts together in a skillet over medium-high heat. toast, stirring, for a few minutes, then add the brown sugar and cinnamon and cook for another minute or so, stirring, until the sugar is melted and coats the walnuts evenly. remove walnuts to a piece of parchment paper and spread immediately to separate into individual pieces.


3/4 c apple cider
2 tbps cider vinegar
1 small shallot chopped
1/2 c extra virgin olive oil
2 tbsp dijion mustard
salt and pepper

stir apple cider and cider vinegar with chopped shallot over medium heat 6-8 minutes
remove from heat and whisk in the mustard salt and pepper.


divide the mixed greens onto plates spoon over warm vegetables drizzle with warm apple cider dressing sprinkle with cinnamon glazed walnuts.

serve immediately

love sent, xo

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