November 23, 2009
With Thanksgiving right around the corner, we would like to share a salad recipe with you guys that’s perfect for the holiday: Baby spinach & mache with honey roasted turkey, roasted sweet potatoes, dried cranberries, and cornbread croutons with a white balsamic & black truffle vinaigrette.
Salad Ingredients:
½ pound baby spinach
½ pound mache
2 cups roasted turkey breast
1 whole sweet potato
1 cup dried cranberries
1 cup cornbread croutons
¼ cup honey
1 rosemary stem
¼ cup extra virgin olive oil
1 small cornbread loaf
**meat thermometer**
Preheat oven to 425ºF. Take raw turkey breast and butterfly into 1-inch thickness and marinate with honey, chopped rosemary, and pinch of garlic salt and ¼ cup of extra virgin olive oil. Place turkey on roasted dish and cook for 30 minutes or until the meat thermometer reaches 170ºF. Remove from oven and let the meat rest for 15 minutes before slicing.
Peel sweet potato, and cut until ½ inch cubes, spread out on roasting pan and drizzle with extra virgin olive oil, pinch of garlic salt and fresh cracked black pepper.
Take cornbread loaf and cut into ½ inch cubes. Preheat oven to 450ºF. Place cornbread cubes in large bowl and drizzle extra virgin olive oil over all. Stir lightly but thoroughly so that all cubes are oiled. Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
In bowl, combine Baby spinach, Mache, roasted sweet potato, dried cranberries, cornbread croutons and sliced turkey breast. Then drizzle the white balsamic & black truffle vinaigrette and toss to coat.
…
Dressing Ingredients:
¼ cup white balsamic vinegar
1 clove garlic, crushed
¼ teaspoon pepper, freshly ground
½ teaspoon garlic salt
½ teaspoon dry mustard
½ cup extra virgin olive oil
½ teaspoon black truffle oil
Combine all ingredients together, then slowly whisk in olive oil until vinaigrette is fully incorporated.
Happy Thanksgiving from all of us at sweetgreen!
