Cranberry, Feta, and Walnut Salad
2 to 3 cups spinach leaves
1 large head romaine lettuce, torn into bite-size pieces
1 cup dried cranberries
4 ounces feta cheese
2 cups coarsely chopped Crispy Walnuts (recipe at right)
Honey Mustard Dressing (recipe at right)
1. In a large bowl, combine the spinach, lettuce, cranberries, cheese, and Crispy Walnuts.
2. Drizzle with about 1/4 cup Honey Mustard Dressing. Toss to coat, and serve.
Makes 4 to 6 servings
Crispy Walnuts
4 cups walnut pieces
1 teaspoon sea salt
1. In a large bowl, combine the walnut pieces, sea salt, and just enough water to cover the nuts. Cover and let stand overnight.
2. Preheat the oven to 150°F.
3. Drain the water from the nuts and spread them on a baking pan. Bake for 12 to 24 hours, stirring occasionally, or until dry and crisp. Store in an airtight container.
Makes 4 cups
Honey Mustard Dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1. In a small bowl, whisk together the vinegar, honey, mustard, and pepper.
2. Slowly add the olive oil, whisking until combined. Keep refrigerated until ready
to use.
Makes about 1/2 cup
Sweet Blessings Squash
2 tablespoons salted butter, melted
1 pound sweet potatoes, cut into 1-inch pieces
1 pound acorn squash, peeled, seeded, and cut into 1-inch pieces
1 large onion, chopped (optional)
1/3 cup dried cranberries
1 tablespoon honey
1 teaspoon granulated sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 375°F.
2. Pour the melted butter into a 13×9×2-inch pan. Add the sweet potatoes and cover pan with foil. Bake for 15 minutes.
3. Remove the foil and add the squash, onion (if desired), cranberries, honey, sugar, and cinnamon. Stir to combine.
4. Bake, uncovered, for 35 to 40 minutes, or until vegetables are tender.
Makes 6 servings
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