Warm Thanksgiving Salad

This is a hearty salad bursting with flavour. It is a meal in and of itself. The dressing is taken from one of fellow RHN,  Selah Koile's creations. It is fall and Thanksgiving in a bowl. Enjoy!

Warm Thanksgiving Salad

4 cups chopped greens of choice (I used romaine and spinach)
2 medium sweet potatoes pealed and chopped
1 head of broccoli
1 lrg. apple, chopped
1 c pecans
1 cup whole cranberries, fresh or frozen.
1 cup (or half can) of black beans (i use Eden Organic)
1 medium-large onion sliced into half moons
2 heaping tablespoons of minced garlic
2 tbsp ghee (or coconut oil)
2 tsp dry rosemary
2 tsp fennel seeds
¼ tsp chili flakes
½ tsp sea salt
3 tbsp raw apple cider vinegar
3 tbsp maple syrup

1. Fill bowl with a base of greens - I used a mix of romaine and spinach chopped to bite sized pieces. 

2. Warm dressing:
In a large pan, saute  onions, garlic, spices and sea salt in 2 tbsp of ghee until onions are soft. Then add the apple cider vinegar and let simmer for about 5 minutes. Add the maple syrup and let simmer for another few minutes Mixture will thicken slightly. At this point add in pecans and cranberries to warm.

3. Meanwhile steam:

• sweet potato, cubed
• broccoli, bit sized
• cooked black beans (steamed just to heat through)

4. Add the steamed vegetables over the greens and dress with onion, cranberry, pecan mixture. Top all this with chopped apple.

5. Take a moment to give thanks for natures healing harvest.