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Apple, Zucchini & Beet Salad with Apple-Ginger Vinaigrette


Ingredients:

  • 2 large apples, of a crisp variety

  • 4 medium zucchini

  • 2 beets, peeled

  • 1 carrot, peeled

  • ½ cup dried cranberries

  • Candied Pecans, recipe below

  • Candied Ginger, recipe below

  • Apple-Ginger Vinaigrette, recipe below

Instructions:

  1. Make recipes for candied ginger, candied pecans and apple-ginger vinaigrette and set aside.

  2. With a spiralizer, use the ribbon blade to slice the apples and zucchini. Place in large bowl. Use the thin julienne blade to slice the carrots and beets and place in bowl.

  3. Dice crystalized ginger. Add ginger and candied pecans to bowl and toss with vinaigrette.


For the Candied Ginger:

Ingredients:

  • 1 cup water

  • 1 cup sugar

  • 1 cup ginger, sliced and peeled

Instructions:

1. Add water and sugar to a saucepan and bring to a boil. Add ginger and reduce heat to medium-low for 15 minutes. Turn off heat and let sit for 8 minutes. Strain and reserve ginger infused simple syrup in a jar. Place sliced ginger on a rack to dry. Toss in sugar to coat if desired.


For the Candied Nuts:

Ingredients:

  • 1 cup pecan halves or pieces

  • ¼ cup ginger simple syrup

Instructions:

1. In a skillet over medium heat, toast the pecan halves. Once toasted, add the ginger simple syrup and cook until it forms a brittle-like consistency.

For the Apple-Ginger Vinaigrette

Ingredients:

  • 2 tablespoons apple cider vinegar

  • 6 tablespoons extra virgin olive oil

  • 2 tablespoons ginger infused simply syrup

  • 1 teaspoon whole grain mustard

  • 1 teaspoon fresh thyme, chopped

  • Salt & Pepper to taste

Instructions:

1. Add all ingredients to bowl and whisk until emulsified.

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