Sunday, November 24, 2013

#BeingThankful #SundaySupper...Featuring Cornucopia Sweet Potato-Barley Salad

This week, #SundaySupper is focusing on Being Thankful. Our hostess is Paula from Vintage Kitchen Notes, and she asked us to share our favorite Thanksgiving or Hanukkah recipes. Like most of you, I have my favorite Thanksgiving foods that are "must haves." These include my Grandma Wofford's cornbread dressing, my Mama's cheese potatoes, and green bean casserole! However, being a food blogger, I like to add a new wrinkle or two each year just to keep things fresh. This year, I'm sharing a modern spin on a Thanksgiving classic: sweet potatoes. I found a recipe for an interesting Israeli couscous salad from Giada de Laurentiis that sounded like an excellent starting point. 

I altered her recipe a bit and added some roasted sweet potato to come up with my Cornucopia Sweet Potato-Barley Salad. This chilled side dish contains healthy fiber-rich barley, roasted sweet potatoes, green apple, dried cranberries, and a few other fun goodies. Then it's tossed with an herb-infused honey-lime vinaigrette and refrigerated. This is a side dish you can make the day before Thanksgiving, saving you a little bit of stress on the big day. Healthy, delish, and stress-free? Sign me up!

Cornucopia Sweet Potato-Barley Salad
adapted from Giada de Laurentiis

  • 1 tbs. + 1 tbs. olive oil 
  • 1 large sweet potato, peeled and diced into bite-size pieces
  • Salt and pepper to taste
  • 1 cup quick-cook barley
  • 2 cups chicken broth
  • 1 small green apple, cored and diced (leave on the peel)
  • 1/2 cup dried cranberries
  • 1/3 cup pomegranate arils
  • 1/3 cup chopped pecans
For the vinaigrette:
  • 1/2 cup prepared vinaigrette (I used Newman's Own Lite Lime for a nice citrus punch.)
  • 1 tbs. honey
  • 1 tsp. fresh thyme leaves
  • 1 tsp. finely chopped fresh rosemary
Step 1: Heat oven to 350. Toss the diced sweet potato in 1 tbs. olive oil and salt & pepper to taste. Place on a rimmed baking sheet lined with parchment. Bake until the potatoes are roasted and tender, about 30 minutes. 
Step 2: In a medium saucepan, add the remaining tbs. olive oil. Heat on med-high, then add the barley. Toast for 2-3 minutes, until lightly toasted. Add the chicken broth and bring to a boil. Cook according to package directions -- about 10 minutes. Transfer the cooked barley to a large bowl to cool for 10-15 minutes. Add the apple, dried cranberries, pomegranate arils, and pecans to the cooled barley. 
Step 3: Make the dressing by whisking the thyme, rosemary, and honey into the vinaigrette. Pour the dressing over the salad and toss to combine. Be sure to toss gently so you don't break up the creamy goat cheese too much. Refrigerate at least 2 hours before serving, but 24 hours ahead is fine.
This salad features familiar Thanksgiving flavors like sweet potatoes and cranberries, then it takes a detour by adding pomegranate arils and the sweet-tart dressing. I made this batch to take to my work Thanksgiving potluck on Monday, and I'm hoping it'll be a bit hit! This dish also makes a great veg-friendly option to add to your Thanksgiving menu too. I hope you'll give it a try and let me know what you think. 

Make sure to join us this evening at 600 CST for our weekly #SundaySupper Twitter Chat. We'll be discussing our favorite Thanksgiving and Hanukkah recipes, as well as what we're thankful for. In the meantime, be sure to go check out all of the great dishes the rest of the #SundaySupper contributors are sharing today. You just might find a few new items to add to your holiday menu. 

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

No comments:

Post a Comment

I love hearing your feedback!!!