Thanksgiving Salad

Ease of Preparation: Easy

Yield: Serves 6

THANKSGIVING SALAD

When you think Thanksgiving, you always think… salad? Well, you will from now on! This medley of earthy beets, sweet and nutty pecans, punchy lentils and wholesome kale rounds out a Thanksgiving feast with some much-needed goodness.

Ingredients:

Roasted Beets:

• 6 medium yellow beets

Candied Pecans:

• 4 tablespoons (60 ml) sugar
• 1 tablespoon (15 ml) water
• 1 cup (240 ml) toasted pecans
• Salt
• 1 teaspoon (5 ml) chili powder

Spiced Lentils:

• 1 ½ cups (350 ml) small orange lentils
• 1 tablespoon (15 ml) extra-virgin olive oil
• 1 teaspoon (5 ml) smoked paprika
• Salt and pepper

Dressing:

• 1 tablespoon (15 ml) sherry vinegar
• 1 shallot, minced
• 1 tablespoon (15 ml) honey
• 2 tablespoons (30 ml) Dijon mustard
• 1 tablespoon (15 ml) water
• 2 sprigs thyme, leaves only
• ½ cup (120 ml) extra virgin olive oil
• Salt and pepper

Salad:

• 6 cups (1.4 L) stemmed and hand-torn mature kale leaves
• Dressing
• 4 ounces (113 g) goat cheese, crumbled
• Roasted Beets
• Salt and pepper
• Candied Pecans, chopped

Method:

Preheat oven to 375 F (190 C).

For the Roasted Beets:

Wrap beets in foil and roast for 1-1½ hours, until tender.

Before serving, cool, slip off the peels and cut off the top and the bottom, then slice into small wedges.

For the Candied Pecans:

Line a tray with parchment paper or a silicon mat.

Heat the sugar and water in a pan over medium heat until bubbly.

Add pecans, salt, and chili powder, then stir to coat.

Cook for 2-3 minutes, until colour darkens slightly. Take care not to touch the hot sugar as it is hotter than it looks.

Spread evenly on the prepared tray and let sit at room temperature until cooled completely.

For the Spiced Lentils:

Rinse lentils in a bowl of cool water.

In a pot over medium-high heat, add water, lentils, and salt, then bring to a boil.

Reduce the heat and simmer for 20-25 minutes, or until the lentils are cooked through but still firm.

Drain well and pat dry.

In a bowl, toss the lentils with olive oil, paprika, salt, and pepper.

Spread evenly on a lined baking tray and roast in the oven (with the beets) for 10 minutes.

Remove the tray and stir the lentils to ensure even crisping.

Return to the oven and roast for an additional 8 minutes, or until crisp.

When ready, cool at room temperature, uncovered. Reserve for plating.

For the Dressing:

Place sherry vinegar, shallots, honey, thyme leaves, olive oil, salt, and pepper into a bowl and whisk to combine.

While whisking continuously, slowly drizzle in the olive oil, until all the oil is incorporated, and the dressing is emulsified.

For the Salad:

In a large bowl, combine the torn kale leaves with some of the dressing and toss well to coat completely.

Neatly transfer the dressed kale to a large serving bowl.

Toss beet wedges with remaining dressing and season with salt and pepper.

Place beets around the kale to make a nice presentation.

Garnish with toasted lentils, candied pecans, and goat cheese.

Serve immediately.