It’s beginning to look a lot like Christmas….
I said I was only going to take out a few things. It turns out I really only have a few things besides the tree so I just went all out and finished the job.
I’m sooo happy I did because now it’s starting to feel like the holidays in here 🙂 Not to mention it smells like peppermint mocha Mmmm. The season comes and goes so fast so I like to enjoy it as much as possible.
We had a pretty relaxing weekend. Friday night we met some friends at our favourite Thai restaurant in Saint John. I learned my favourite curry is actually the only vegan-friendly dish on the menu. Win! Saturday I hit up my favourite morning BodyStep class & spent the rest of day out & about with my guy. I also spent some time in the kitchen, of course, making these protein bars for the week, sweet potato hummus (recipe to come) and Oh She Glow’s lightened up granola! I will warn you… this granola is addictive. Do not leave it sitting on your counter.
I also made an old favourite for a Saturday afternoon lunch. Years ago my mom introduced me to this warm spinach & apple salad but I can’t remember exactly how the recipe goes. I knew there was no way she’d remember (sorry mom!) so I just winged it.
It turned out exactly how I remembered: sweet, rich, & the perfect way to get your greens on a cool winter’s day. Before you get started, know you can alter the ratios of vinegar to oil to sweetener to suit your taste. I don’t like my dressing too “vinegar-y” so I went with 1:1 oil to vinegar. I also thought 2 tbsp of maple syrup was better than one.
Warm Spinach & Apple Salad with Maple Balsamic Vinaigrette
- 4 cups spinach
- 2 medium apples, sliced
- 2 cups mushrooms, sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans (toasted if desired)
For the dressing:
- 2 tbsp pure maple syrup
- 2 tbsp balsamic vinaigrette
- 1/4 cup olive oil
- 1 tsp dijon mustard
- salt & pepper to taste
- Whisk all dressing ingredients together in a small bowl.
- Heat dressing in a large pan on low-medium heat.
- Add sliced apples and cook 3-4 min, until starting to soften. Add sliced mushrooms and cook another few min until also soft.
- Place spinach on plates and top with the apples & mushrooms, drizzling any remaining dressing over the greens.
- Top with cranberries & pecans and enjoy!
Has anyone else tried cooking with these ceramic non-stick pans?! Oh my gawwwd. They’re like a dream. I got this one for $30 at Stokes and I am definitely going back for a smaller one. You could cook without oil but things like veggies get a little dried out. Nothing sticks. No need to scrape. You can rinse it after cooking and it’s like you didn’t even use it.
Move over boyfriend, I have a new love of my life!
So, do you enjoy warm salads?
Have you tried cooking with a ceramic pan?