Thanksgiving Salad Bowl

Ingredients

• ½ cup wild rice (yield is a little over 1 ½ cups cooked) ($1.24)
• 1 turnip ($0.82)
• 1 sweet potato ($1.06)
• 4 stalks celery ($0.32)
• ½ cup dried cranberries ($1.09)
• 1 cup frozen peas, cooked and chilled** ($0.49)
• ½ cup Brussels sprouts, shaved or finely chopped* (about ¼ lb whole) ($0.74)
• ¼ cup candied pecans*** ($1.60)
• 1 gala apple ($0.69)
• ½ red onion (about ½ cup when finely sliced) ($0.53)
• 1 Tbsp olive oil ($0.19)
• ½ tsp salt ($0.01)
• ¼ tsp freshly cracked black pepper ($0.02)
• 6 oz bag of baby greens salad mix ($2.73)
• 1 tsp Dijon mustard ($0.02)
• 1 tsp cinnamon ($0.08)
• ½ tsp salt ($0.01)
• ¼ tsp freshly cracked black pepper ($0.01)
• 3 cloves garlic, minced ($0.09)
• 1 Tbsp maple syrup ($0.24)
• ¼ cup apple cider vinegar ($0.14)
• ½ cup olive oil ($1.55)

Instructions

1. Cook
2. Preheat oven to 400 degrees. Cook wild rice according to package directions. Fluff and let cool.****
3. Slice
4. Prepare vegetables: peel and slice turnip into medallions, slice sweet potato into thin medallions, dice celery, gather dried cranberries, candied pecans, and shaved Brussels sprouts, cook and cool peas, small dice apple*****, and julienne (finely slice) red onion.
5. Toss potatoes and turnips with olive oil, salt and black pepper.
6. Roast
7. Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
8. Cool
9. Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
10. Whisk together Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, and apple cider vinegar, streaming the olive oil last to create a temporary emulsion.
11. Dress
12. Once sweet potatoes and turnips have cooled, toss all salad ingredients together with the lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.