Autumn Equinox Salad With Homemade Candied Pecans.

Yesterday was sunny all day and still warm at 6pm.  I set the table on the patio and we enjoyed dinner Al Fresco with a bottle of organic apple cider made by a friend’s family on Saltspring Island.

Tomorrow is the Autumn Equinox, first day of Fall.  I will be hosting 6 of our closest friends for the Mabon (Witches Thanksgiving) Feast.  I host his dinner every year. We’ll gather around 5pm for appies, Kir Royales and catching up.  Dinner will be served at 6:30pm and the rest of the evening we’ll play games and draw Tarot cards and read each other’s fortune.

Colourful root vegetables are everywhere this time of year and I was inspired to make this salad with roasted yams, stovetop candied pecan and a delicious vinaigrette for last nights dinner.

F4790F54-BDFF-441E-A696-2EA1B722C44A

You Will Need:

chopped baby spinach

1 yam. Peeled, diced and roasted

candied pecans

dried organic unsulphered cranberries

F5C8651D-7332-450B-A500-73AB29FE4882

Set the oven to 425F and while it’s heating, peel and dice your yams into bite sized pieces.  Place them in a baking pan and sprinkle generously with sea salt and black pepper. Drizzle with olive oil and bake in the oven for 30 minutes (or until soft).

04111AD2-A741-406F-B891-4DC6C62C164F

I couldn’t find candied pecans at the grocery store so I made my own. I always think food tastes better anyway when it’s home made and with just 4 ingredients, you really can’t go wrong with these.

Chop 1 cup of pecans into smaller pieces and place in a pan over medium/high heat.

0B40726B-9243-4015-82EA-BA11254DF5BD

Add 1/4 cup sugar and 1 Tablespoon of butter into the pan and a good sprinkling of ground Cinnamon.

665F59E4-9FE2-4A27-A5F5-189B9EA7DEBA

Stir all ingredients to combine.  Don’t turn your back on these though.  Sugar burns quickly. You’ll want to be ready to remove these when they look ready (about 5 minutes).  Transfer to a cutting board or a pan lined with parchment paper and separate the pecans with 2 forks, if not they’ll just stick together and break when you try to separate them once cooled.

88135DFB-AD8E-4A2F-9ECA-AF378B8C6448

These come out so buttery and delicious. They almost have a toffee brittle flavour. Yumm.

19D4463F-F252-4158-BBAC-8BE28B379FA5

Now let’s make a creamy vinaigrette for the salad.

D99CD8BB-81D5-4BCF-8E63-A783D6F4296E

In the blender add:

3 Tablespoons Dijon Mustard ( I like the kind that have seeds in them)

1 Shallot (or 1/4 of a small red onion)

2 Tblsp Lemons Juice

1 Tblsp Red Wine Vinegar

2 Tblsp Brown Sugar

1/4 cup of Olive Oil

6BCBCD72-E1A8-43AC-B1C0-83CB27DFC4B6

By now my yams were ready and it’s time to assemble the salad!  In a bowl add chopped spinach and drizzle a bit of the vinaigrette and mix to coat each leaf.  Now add the yams, candied pecans and dried cranberries.  Add another drizzle of the dressing and you’re ready to serve!

Until next time.

Love,

Jennifer

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s