Hi Friends! I hope you all had a fabulous Christmas! Was Santa good to you? Have you come down off your cookie-induced sugar high yet?
I think I’m still somewhere floating in the sugary clouds. I ate A LOT of cookies. Way too many to count. And even if I had counted, I certainly wouldn’t put that number down in writing for the whole world to see.
So I’m popping in real quick today to bring you this Warm Spinach Salad with Roasted Grapes and Sweet Potatoes. It’s the perfect recipe if you’re feeling the need to hit the “reset” button. And it would also be a great salad to add to your New Year’s Eve menu, if you just so happen to be hosting a party (or going to a party!).
The inspiration for this dish came from one of my favorite spinach salad recipes from the archives. I added some roasted sweet potatoes to make it a bit more filling (this could totally pass as a “main meal” type of salad). And I decided to give it a bit of a New Year’s Eve twist with the addition of roasted grapes. Did you know that grapes are one of the traditional and/or lucky foods that you’re suppose to consume on New Year’s Eve? As it goes, at midnight you eat twelve grapes, one to symbolize each of the twelve months in the upcoming year. You’re suppose to finish all twelve grapes before the last stroke of midnight, which apparently is a task that’s easier said than done. I think I’ll give it a try this year!
You want the spinach in this recipe to wilt slightly, so be sure to scrape in the roasted sweet potatoes and grapes (and any olive oil from the pan), while they are still warm.
I hope you all have a fun and safe New Year’s Eve. I’ll be sipping on these Grapefruit and Sage Champagne Cocktails. If you haven’t tried them yet, it’s the perfect time to do so!
See you in 2017!
This post was originally published here on December 19, 2013. I’ve since updated the photos and text. Enjoy!
I spent the majority of this past week testing out new Christmas cookie recipes. And while I’m happy to report that my efforts have resulted in two blog-worthy recipes that I’ll be sharing here next week (hooray!), I kind of just want a damn salad at this point. Even I have my limits when it comes to sweets.
This Cranberry Apple Salad is my go-to salad recipe this time of year. It’s refreshing, with both tart and sweet flavors to tickle your taste buds. AND it’s a all dressed up in vibrant red and green colors, which makes it the perfect addition to your Holiday table. You can layer it on a large platter (laying down the romaine first, then the apple-walnut mixture and finally the cranberries) for a really beautiful presentation if you’re having a fancy party. Or simply toss everything together in a big bowl. I don’t think you can really go wrong either way.
There is a little bit of advanced preparation required for this recipe. So make sure to read through the whole recipe first and plan to get started on it a couple hours in advance of when you’re going to serve it. And while this might be considered by some to be a huge pain in the ass, I, for one, think it’s a plus. Because it means you can get the salad course ready to go earlier in the day, then spend those last few precious minutes of “crunch time” right before the meal performing other more pressing tasks.
This was one of the first salads that I really feel in love with. Because believe it or not, there was a time in my life when I hated eating salads (and really any vegetable, if I’m being completely honest with myself). But this Cranberry Apple Salad helped me turn the corner into a bona fide veggie lover. And I know you’ll totally dig it too!
Recipe from Creme De Colorado Cookbook