Roasted Root Vegetable Salad

Thanks to PreppyPaleo for the inspiration for this delicious side dish.  We have officially added this accompaniment to our Thanksgiving lineup.  My husband loved it so much he had it again for lunch the next day.

Photo: Preppy Paleo

Dressing:

1/4 cup olive oil
3 tbs. apple cider vinegar
1 tsp. dijon mustard
1 tsp. raw honey
1/2 tsp. cinnamon

Salad:

6 cups mixed greens
4 cups chopped root vegetables - beet, parsnip, sweet potato, carrot
2 tablespoons unsweetened apple cider
1 tablespoon melted butter

salt to taste

4 slices of bacon
1/2 cup chopped raw almonds

Directions:

• Preheat oven to 425˚F.
• Toss root vegetables with cider and butter. Season with salt and bake for 20 minutes or until just starting to brown.
• While vegetables are roasting combine all dressing ingredients in a blender and process until smooth.
• Cook bacon until crispy and crumble.
• Toss mixed greens with dressing, top with root vegetables, bacon, and almonds.

Bacon Butternut Squash Soufflé

Thanks to PaleOMG for the inspiration for this one.  This would be a nice addition to your side dishes but also a great post-Thanksgiving creation using leftover mashed yams or sweet potatoes.

Photo: PaleOMG

Ingredients:

• 2 cups butternut squash, pumpkin, sweet potato, or yam, pureed
• 4 eggs, separated
• 1 heaping tablespoon arrowroot starch
• 4 slices of bacon, diced
• 2 tablespoons bacon fat
• 1 garlic clove, minced
• 1 shallot, sliced
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• salt and pepper, to taste
• butter
  

Directions:

1.    Preheat oven to 400˚F.

2.    Cook bacon until crispy. Remove with a slotted spoon and place on a plate with a paper towel.

3.    Add puree, 1T bacon fat, and egg yolks to the food processor. Puree until smooth, pour into a large bowl.

4.    Heat 1T bacon fat in a skillet over medium heat and add garlic and shallots.

5.    Cook until shallots are tender and translucent.

6.    Add shallots, bacon, arrowroot starch, herbs, salt and pepper to the bowl of puree and mix well.

7.    In a separate large bowl beat egg whites until stiff peaks form. With a spatula, fold egg whites into your squash bowl until no white streaks remain.

8.    Grease a glass baking dish with butter and pour in mixture. 

9.  Bake for 35-40 minutes.