While the harvest & holiday seasons conjure up cravings for heavy casseroles, hot soups and baked goods, our bodies can't live off such rich decadence alone. In the midst of a season where most dishes are either creamy or sugary, the crisp crunch of green leaves and jewel-toned ingredients provide a beautiful contrast on the palate as well as the plate. Thankfully, deliciously roasted vegetable salads require minimal effort in order to satisfy, and the smallest squeeze of a bright accent allow their flavors to truly stand out. I like to use seasonal fruits or unique ingredients like fennel to help turn the volume up on my earthy veggies. The perfect finish to this symphony of savor can be found in a generous drizzle of a flavorful dressing.
When Local Roots asked me to try out and share their maple-sage-miso vinaigrette I couldn't turn down the opportunity to get inspired by this complex mix of powerful flavors. Immediately, I began thinking of ways to incorporate it into something simple yet bright, something easy and healthy that packs a punch. Sweet, soft maple with its viscosity, its slight acidity and smoothness on the tongue. Pungent sage with its awesome contrast between smoky and sweet. Umami-perfect miso with its deep saltiness. The combination of these ingredients along with garlic, vinegar, mustard and olive oil is addictively delicious and could keep me inventing in the kitchen all day long. I won't make you imagine the dancing of zest on my tongue, mellowed by a soothing sweetness, all rounded out with a sage-y punch at the back of my cheek - no, you're going to have to try this one out yourself.
This dressing is perfect for Thanksgiving dinner. When everyone around you is gorging on turkey, potatoes and green bean casserole, embrace your inner fresh-veggie lover and take a big crunch out of these colorful salads to enjoy the brightness of an autumn afternoon lighting up the inside of your mouth. These salads are sunny with a brisk wind, healthy but hearty, sweet and savory and sour all at once. And yes, they are easy, quick & affordable to pull off.
Local Roots Maple-Sage-Miso Vinaigrette
Takes about 5 minutes.
You'll need: a blender or food processor. I use the Vitamix Professional Series 500.
This can be used right away or stored in the refrigerator for up to two weeks.
Ingredients for approximately 6 servings:
1 bunch fresh sage, stems removed
1/4 cup rice vinegar
1 tbsp mellow white miso paste
1 tbsp dijon mustard
1 tbsp maple syrup
1-2 cloves garlic
2/3 cup extra virgin olive oil
Directions:
Add all ingredients except for oil to blender or food processor. Puree until mostly smooth.
While blender/food processor is on, slowly pour oils into dressing. Going slow is key here, because if you go too quickly the dressing will 'break' and separate.
Add salt and pepper to taste.
Brussels Sprouts Salad with Fennel & Cranberry
Takes about 30 minutes.
Ingredients for about 6 servings:
1 head of lettuce, washed & chopped
3 cups brussels sprouts, with ends & dark outer leaves removed
1 1/2 cup fennel, thinly sliced
1 cup dried cranberries
1/2 cup chopped almonds
Directions:
Heat oven to 375*F.
Chop brussels sprouts in half from top to bottom. In a mixing bowl, coat with olive oil, salt and pepper to taste.
Spread brussels sprouts on baking sheet and bake for 15-30 minutes, or until browned and soft on the inside but a bit crispy on the edges. Taste one to be sure they're done, they should be easy to bite through and very tasty. Once finished, let cool for at least 10 minutes. You can do this step a day or two ahead of time then refrigerate the roasted brussels sprouts as they await their day to be eaten.
Mix all ingredients together in a large mixing bowl and serve with a generous drizzle of Local Roots' maple-sage-miso vinaigrette.
Butternut Squash Salad with Apples & Pomegranate
Takes about 45 minutes.
Ingredients for about 6 servings:
1 head of lettuce, washed & chopped
1 1/2 cup butternut squash, cubed
1 cup carrots, cubed
1 cup radishes, quartered or cubed
1 cup thinly sliced apples
1 cup pomegranate seeds
1/2 tsp turmeric
1/2 tsp ginger
Directions:
Heat oven to 400*F.
In a mixing bowl, coat butternut squash, carrots and radishes with olive oil, turmeric, ginger, salt and pepper to taste.
Spread vegetables on a baking sheet and bake for 20 - 40 minutes or until all vegetables are soft enough to be easily pierced with a fork. Once finished, let cool for at least 10 minutes. You can do this step a day or two ahead of time then refrigerate the roasted veggies as they await their day to be eaten.
Mix all ingredients together in a large mixing bowl and serve with a generous drizzle of Local Roots' maple-sage-miso vinaigrette.
Looking for more vegan Thanksgiving inspiration? Check out my sweet & savory tarts and wild rice salad with roasted squash + pomegranate. Yum!
