I feel the need for…vegetables!

IMG_2126‘Tis the season to EAT! Warm, rich comfort food, creamy eggnog, and sugary goodness are having their heyday now, and while I am definitely of the mind that indulging is necessary during the holiday season, I also get to the point at times where I just need some vegetables.  After filling my belly to the waddling point night after night with delicious eats and ample amounts of wine, my body was craving a big plate of healthiness to try to set it back on track. In comes the Big Ass Salad. It can be anything and everything – packed with nutritious vegetables or topped off with bacon and goat cheese (or both!!) – and it never fails to fulfill my need for a vitamin-rich meal.  The star of the meal is a vinaigrette I have used forever that is a combination of two of my favorite things – maple syrup and spicy mustard.  It’s easy to make and has never failed to please.

Maple Mustard Vinaigrette

IngredientsIMG_2108

(enough for 2 Big Ass Salads)

1 Tbsp. mustard (whole-grain is best)
1 Tbsp. maple syrup
2 Tbsp. balsamic vinegar
4 Tbsp. olive oil

Instructions

1. Add all ingredients to a jar, shake until combined. And…that’s it!

The rest of the cast (in this adaptation):

  • Roasted butternut squash (tossed with a bit of balsamic vinegar, maple syrup, olive oil, and salt before roasting)
  • Pomegranate seeds
  • Avocado
  • Goat cheese
  • Sunflower seeds
  • Apple
  • Dried cranberries
  • Mesclun mix

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Experimenting with different combinations is fun, and always a great way to use up all the leftover odds and ends in your fridge and pantry!

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