This weeks recipe uses the honey crisps apples, sweet potatoes, red leaf, thyme & rosemary from this weeks bag. This salad is perfect for the Thanksgiving table! Full of fall flavor & perfect to share with loved ones.
Fall Mixed Salad with Apple Thyme Vinaigrette
1 large sweet potato, peeled, halved and cut into 1/3-inch half-moons
2 sprigs of rosemary
Drizzle of olive oil
2 honeycrisp apples, cut into 1/4-inch half-moons
1 head of red leaf
1/4 cup fresh orange juice + zest of an orange
1/4 olive oil
2 tablespoons apple cider vinegar
1 teaspoon fresh thyme
1 tablespoon honey
2 tablespoons Dijon mustard
Preheat the oven to 425 degrees F.
For the salad: Scatter the sweet potatoes and rosemary on a rimmed baking sheet. Drizzle with the olive oil and season with a pinch of flaky salt. Roast until the potatoes are tender throughout and beginning to brown, about 30 minutes, tossing halfway through. Remove and let them cool slightly.
For the dressing: In a small bowl, whisk together the OJ, zest, olive oil, vinegar, thyme, honey and mustard. Season with a generous pinch of flaky salt.
Grab a pretty salad dish. Add the greens to cover the dish. Top with pretty rows of sliced apples and sweet potatoes. Sprinkle with crumbled feta. Drizzle generously with the delicious Apple Thyme Vinaigrette. Toss gently to combine and coat evenly in the dressing. Serve and ENJOY!
Wishing each of you a wonderful week ahead. I can’t believe next week is Thanksgiving! We will be delivering next week on a holiday schedule and will let you know once we figure it out. The bags will be filled with all sorts of goodies to help make your Thanksgiving table fresh, local and delicious!