Maple Vegetable Salad

I recently shared a recipe for Avocado Deviled Eggs that included a tantalizing tease: another recipe from our Easter meal that was sure to whet your appetite. Well, I wasn’t planning for it to take two more weeks to get this post up, but it did. File this one under ‘better late than never!’

The Avocado Deviled Eggs was one of two dishes I was in charge of for our Easter dinner. The other is an amazing, bright, healthy salad that combines lots of fresh vegetables with… a maple syrup dressing. Don’t knock it until you try it!

First, you’re going to need to spend a little time prepping some vegetables. You’re going to need to steam some broccoli, and transfer it, when it’s perfectly tender, to an ice bath to stop the cooking…

…and you’ll need to shred some carrots…

…and peel and chop a cucumber. (I also scraped out the seeds with a spoon.)

Once you do all that, putting together this salad is a breeze! Here’s my recipe for Maple Vegetable Salad. (Oh, and full disclosure, this is adapted and modifed from a recipe on An Introverted Blogger’s site, who in turn was inspired by a recipe at Cookie & Kate.) 

Add to a bowl:

  • 4 cups small broccoli florets, steamed. You can use raw if you like, for a crunchier salad.
  • 1 cup shredded carrot. I shredded my own, but store bought is fine!
  • 1 cup cucumber, peeled and chopped.
  • 1/2 cup red onion, thinly chopped.
  • 1/2 cup dried cranberries. I bought a package that had 50% less sugar. Score!
  • 1/2 cup toasted pecans, chopped. Toast them in a dry skillet over low heat. When you can smell them, they’re done!

Dressing:

  • 2 tablespoons maple syrup. Honey works too, but you’ll have to change the name of the dish!
  • 1/4 cup olive oil.
  • 2 tablespoons apple cide vinegar.
  • 1 heaping tablespoon Dijon mustard.
  • 2 garlic cloves, finely minced.
  • pinch of salt.

Mix all the ingredients up in a bowl. Then dress the salad, and you’re done!

Read for some beauty shots?

Mr. DeMille, I’m ready for my close-up.

Despite the maple syrup getting star billing, it’s not an overly sweet dressing. The vinegar and the Dijon balance out the maple quite nicely, but there’s still a hint of rich sweetness in the salad.

Plus, the pecans add some crunch, and there’s lots of texture and variety from the other ingredients. And really, folks, eat as much as you want. Totally guilt-free!

Here it is on my Easter plate with the Avocado Deviled Eggs, some ham, and, in the upper right corner, a small portion of the scalloped potatoes that my mom made.

And let me show you what I did with the leftovers! I made my very favorite cauliflower crust pizza dough, and then topped it with a light layer of store-bought pesto. Then a generous pile of the leftover salad, followed by shaved Manchego cheese. Here’s the cheese going on:

And the finished product. AMAZING. I hadn’t made a cauliflower crust pizza in a long time, and this both hit the spot, and seemed like an entirely new dish!

Keep it up, David!

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One Response to Maple Vegetable Salad

  1. mfclingan says:

    Mmmm. That looks delicious!!!

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