Served on Gobbler Salad Bowl
I had a lot of ingredients leftover from making my Gobbler Bombs a couple weeks ago and needed some leafy greens to combat the copious amounts of carbs I ingested. So I nixed the Rosemary Orange Cornmeal Biscuit and incorporated everything into a jazzed up salad. And to really give this salad some spirit fingers, I made a seasonal and light vinaigrette to help blend all of the flavors (recipe will be available in my next post).
So next year if you have more leftovers than you know what to do with and want a lighter way to use them, can the sandwich and go for your greens!
What's in the bowl: Spring greens, rosemary & sage slow-cooker pulled turkey, cranberry & pecan stuffing, rosemary mashed potato rösti, toasted pecans, and focaccia croutons
1 medium Gala apple, washed, cored & quartered
½ sweet onion, roughly chopped
2 garlic cloves
1 tbsp dried thyme
1 tsp black pepper
½ tsp sea salt
¼ cup apple cider or apple juice
¼ cup apple cider vinegar
¼ cup water
½ cup canola oil
1 tbsp honey
Zest & juice of 1 lemon
Add the apple, onion, garlic, thyme, black pepper, and sea salt to the bowl of a food processor. Manually pulse a handful of times to begin chopping the ingredients together.
Add the apple cider, apple cider vinegar, water, canola oil, honey, and lemon juice and zest to a 2-cup liquid measuring cup. Stir to combine.
With the food processor on high, gradually pour the apple cider mixture through the feeding tube. Pulse on high for about 3 minutes until well combined. NOTE: The vinaigrette will be pulpy from the apple, so do not worry if it does not look smooth.
NOTE: For a sweeter vinaigrette, I recommend using a sweet apple for this recipe, like a Fuji, Gala, or Honeycrisp. If you are looking for a more tart flavor profile, look to use a Pink Lady, Granny Smith, or McIntosh apple.