The Fall has earned a reputation for many things; cooling temperatures and changing foliage not being the least of them. Something else any food lover can tell you is that the season also teems with indulgent, carb-loaded edibles as the holidays come around. And while having to diet during the “most wonderful time of the year” blows, there are ways to enjoy the holidays without sacrificing next summer’s beach bod. For example, getting some dark leafy greens into festive dishes means you needn’t miss out on the feasting festivities (“feastivities”? Anyone?)
Adding greens to a dish is a great way to fill you up quicker without adding loads of carbs and calories. In addition, greens are brimming with fiber to aid digestion, and with vitamins, minerals and antioxidants. Roasting the greens deepens the nutritional value as well as the flavor…and at day’s end, it’s all about the flavor, right? The recipe below is Chef Adrianne Calvo’s solution to putting a dish on your Thanksgiving table this year that is as nutritious as it is tasty. Chef Adrienne calls this dish, “Evergreen Autumn.”
Roasted Greens and Sweet Potato + Maple and Spicy Mustard Vinaigrette
- 2 Sweet Potatoes, rough cut
- 2 cups Organic Kale
- 1 cup Organic Brussels Sprouts, halved
- 1/2 cup Pecans, chopped, and toasted
- 1/2 cup Dried Cranberries
- 1/2 cup Goat Cheese, crumbled
- 1 tablespoon Maple Syrup
- 1 tablespoon Spicy Mustard
- 1 teaspoon Dijon Mustard
- 1 teaspoon Champagne vinegar
- 1 tablespoon Extra Virgin Olive Oil
- kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Bring a small pot of water to boil. In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside. On a cookie sheet, add the Brussels sprouts and kale. Roast for 10-15 minutes or until they begin to char. Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside. To assemble the dish, place the roasted greens on the plate then dot with the sweet potato. Add the toasted pecans, dried cranberries, and goat cheese. Drizzle with the maple and spicy mustard vinaigrette.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation.
This article first appeared on FlavorfulWorld.com.