In November, the big meal is Thanksgiving. But too often the traditional Thanksgiving spread goes overboard on the carbs and fats. Most tables could use a few more veggie based options. Have no fear, the recipe below will deliver just that, and add a pop of much needed color with superfoods like leafy greens, shiitake mushrooms and sweet potatoes. Go ahead--make this winter salad a new turkey day tradition!
Ingredients:
-1lbs baby spinach or kale
-1 sweet potato peeled and sliced into 1/3 inch slices
-1/3 cup walnuts
-12 ozs of fresh shiitake mushrooms, stems discarded, caps thickly sliced
-1/4 tsp salt
-4 tsp olive oil
-1/2 cup red wine vinegar
-1 tbsp dijon mustard
-1 clove garlic, minced
Directions:
Heat oven to 400 degrees. Place sweet potatoes on a baking sheet and heat for 15 to 20 minutes or until tender. Remove and allow to cool. In a 
separate pan, toast the walnuts until toasted, about 5 to 7 minutes, then chop. In a skillet, toss garlic and 1/2 the mushrooms, cook for 4 minutes. Add the remainingmushrooms and cook for 5 more minutes. Place spinach in a large bowl, add sweetpotatoes and walnuts and mushrooms. To make the dressing add the oil, vinegar and mustard to the already hot skillet, whisk until warm, then toss salad with dressing.
separate pan, toast the walnuts until toasted, about 5 to 7 minutes, then chop. In a skillet, toss garlic and 1/2 the mushrooms, cook for 4 minutes. Add the remainingmushrooms and cook for 5 more minutes. Place spinach in a large bowl, add sweetpotatoes and walnuts and mushrooms. To make the dressing add the oil, vinegar and mustard to the already hot skillet, whisk until warm, then toss salad with dressing.
I'd love to hear your feedback!
Email me at Kelly@BayAthleticClub.com.
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