GREEN SALAD WITH PUMP­KIN VINAI­GRETTE AND ROASTED AP­PLES

Hawaii Tribune Herald - - GRINDS -

Serv­ings: 4 Start to fin­ish: 30 min­utes

Salad:

2 large tart ap­ples (such as Granny Smith), cut into 1-inch cubes (un­peeled), about 3 cups 2 tea­spoons fresh minced rose­mary 5 cups baby spinach or kale, or other hearty greens 1/2 cup baby toma­toes, halved or quar­tered 1 1/2 cups shred­ded cooked white meat chicken or tur­key 1/4 cup mar­cona al­monds 1/2 tea­spoon kosher salt Olive oil in a mister Pump­kin Vinai­grette:

1/4 cup pump­kin puree 1 ta­ble­spoon wa­ter 1 ta­ble­spoon ap­ple cider vine­gar 1 ta­ble­spoon maple syrup 1 ta­ble­spoon olive oil 1/2 tea­spoon minced rose­mary 1 tea­spoon minced shal­lot A few turns of freshly ground black pep­per

Pre­heat the oven to 425 F. Place the cubed ap­ple on a parch­ment-line bak­ing tray and spray with an olive oil mister to coat the cubes. Sprin­kle on the minced rose­mary and salt, and gen­tly toss the cubes to coat. Bake just un­til ten­der and edges are start­ing to turn golden, about 12 min­utes.

Re­move from oven and set aside to cool just a few min­utes. While the ap­ples are roast­ing, make the vinai­grette. Place the pump­kin puree, wa­ter, vine­gar and maple syrup in a small bowl. Whisk the olive oil into the mix­ture un­til well-blended. Add the rose­mary, shal­lot and black pep­per and stir. To as­sem­ble the salad: place the spinach in a bowl or plat­ter and top with the toma­toes, chicken, al­monds and warm, roasted ap­ples. Driz­zle with pump­kin vinai­grette, toss, and serve.

Nu­tri­tion in­for­ma­tion per serv­ing: 239 calo­ries; 75 calo­ries from fat; 8 g fat (1 g sat­u­rated; 0 g trans fats); 45 mg choles­terol; 336 mg sodium; 21 g car­bo­hy­drate; 6 g fiber; 12 g sugar; 20 g pro­tein.

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