Prairie Salad
This vibrant salad is a textural mix of spicy and sweet.
INGREDIENTS
Pickled Onions
2 cups water
1 cup white vinegar
1/2 cup sugar
1/2 Tbsp salt
2 red onions, thinly sliced
Honey Sriracha Cashews
1 cup honey
1/4 cup canola
3 Tbsp Sriracha
2 tsp cayenne pepper
1 1/2 Tbsp salt
1 Tbsp pepper
4 cups cashews
Honey Dijon Dressing
2 cups yogurt
1 cup mayonnaise
1 cup honey
3/4 cup creamy Dijon
3 1/2 Tbsp grainy Dijon
1 Tbsp lemon juice
1 Tbsp rosemary, finely chopped
1 1/2 tsp thyme, finely chopped
salt and pepper, to taste
Prairie Salad
4 cups spinach
1 apple, sliced
1 English cucumber, sliced
1/4 cup dried cranberries
1 cup roasted sweet potato, cubed
1/2 cup honey dijon dressing
1/2 cup honey Sriracha cashews
1/2 cup pickled onions
1/2 cup feta cheese, crumbled
METHOD
Pickled Onions
1. Bring water, white vinegar, sugar and salt to a boil, then simmer for 5 mins. Let cool, then add onions.
2. Place in a container, and leave to pickle overnight.
Honey Sriracha Cashews
1. In a bowl, mix together honey, canola, Sriracha, cayenne, salt and pepper. Add cashews and stir until evenly coated.
2. Place on a parchment-lined sheet pan and bake at 350°F, stirring occasionally, until golden brown and toasted.
3. Remove from pan and place in bowl to cool.
Honey Dijon Dressing
1. In a large bowl, combine all measured ingredients. Season with salt and pepper.
Prairie Salad
1. On a plate, create a bed of spinach. Place apples, cucumbers, cranberries and roasted sweet potato on top.
2. Drizzle with dressing and top with cashews, pickled onions and feta cheese.
Yield 2 servings