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xo Print Roasted Harvest Salad + Champagne Vinaigrette Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 4 side servings Ingredients Salad I delicata squash, halved lengthwise and seeds removed heaping cup of brussels sprouts, trimmed and halved 6-8 fingerling potatoes, halved lengthwise 1 teaspoon chopped fresh thyme leaves kosher salt and black pepper to taste 1 tablespoon extra virgin olive oil 1 small bunch lacinato kale, stems removed and leaves trimmed, coarsely chopped 1/3 cup pomegranate seeds 1/4 cup toasted pepitas (shelled pumpkin seeds) Champagne Vinaigrette 2 tablespoons champagne vinegar 1 teaspoon maple syrup 3/4 teaspoon dijon mustard 1/2 teaspoon whole grain mustard 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1/4 cup + 1 tablespoon extra virgin olive oil Instructions Preheat the oven to 400
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Can I just say that there is no better cure for the weekend from hell then to have an autistic student look at you with his sweet face and say, I love you Mrs
BLACK-EYED PEA SALAD (TEXAS CAVIAR) (Recipe adapted from Cathy Foshea, when we attended Hillcrest Baptist Church, Cedar Hill, TX) Black-Eyed Pea Salad (Texas Caviar) Equipment 1 large mixing bowl 1 small sauce pan 1 wooden spoon measuring cups measuring spoons 1 sharp knife to cut vegetables 1 large sauce pan 1 colander Ingredients SALAD: 16 oz
