Thanksgiving Guide: Honey Roasted Brussels Sprout, Blackberry, Walnut and Feta Salad with a Lemon Vinaigrette

Sometimes I am the worst food blogger ever! I want to be one of those bloggers that is prepared for every holiday and knows that its national grilled cheese day but I am so last minute and usually make food on a whim based on what looks good at the store or whats in the house.

This year I promised myself that I would post my Thanksgiving guide BEFORE Thanksgiving in case anyone out there needed some inspiration and once again, I am late! I actually just decided what I was going to make yesterday and yes it looks beautiful and tastes delicious but I feel like I have let you all down! I also hate to waste food and can't imagine making my dish 4 times before the big day, so here is my recipe for Thanksgiving. 

I do have to deem this recipe a success for all members of my family enjoyed it, even the younger crew who had never had brussels sprouts before. These brussels sprouts where so sweet and literally picked on Tuesday at Royal Acres Farm and CSA, John is so good to me and gave me one last harvest of delicious items even though the CSA ended 2 weeks ago. Thankfully, I have spinach, squash, and broccoli to keep me fed for the next week or so. 

Back to the brussels sprouts, as I kid I hated brussels sprouts! They were so bitter and bland and looked like little cabbage but now I adore them, especially roasted. This recipe combines a number of flavors; bitterness of the sprouts, sweetness of the honey, juicy nuggets of blackberry and tangy touches from the feta cheese. The lemon vinaigrette brightens the dish while a touch of cayenne rounds it out. I hope that you enjoy and that your Thanksgiving was well spent. Happy Holidays and Healthy Eating!

Honey Roasted Brussels Sprout, Blackberry, Walnut, and Feta Salad with Lemon Vinaigrette

4-5 cups of Brussels Sprouts (mine were small so I didn't bother to halve them)

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

1 tbs Honey

1/2 tsb Cayenne Pepper

1 cup Walnuts, Toasted

1 cup Feta Cheese

2 cups Blackberries (halved if large) 

Lemon Vinaigrette

2 tbs Olive Oil

Juice from 1 Lemon

1 tbs Oregano

1 pinch of Cayenne Pepper

1/2 tsp Paprika

1 tbs Honey

Preheat the oven to 400 degrees. Place your brussels sprouts in a large bowl, halve if they are large. Toss with the olive oil, salt and cayenne. Spread in a single layer on a baking sheet and roast for 15 minutes. Drizzle with honey, stirring to combine and roast for another 10 to 15 minutes or until browned and slightly crispy. 

Meanwhile, combine the olive oil, lemon juice, cayenne pepper, paprika, and honey in a small container. 

Transfer the brussels sprouts to a large bowl, add the feta, walnuts, and blackberries, tossing to combine. Pour the lemon vinaigrette over top and serve warm or at room temperature. Enjoy!

Snow Day Vegan Sweet Potato, Leek, and Cider Soup

As an educator one of the greatest perks besides shaping the minds of youth is snow days! Its like a magical gift from nature, an unexpected day off where anything is possible. Since this is the first snow day of the season it seemed like the perfect time to hunker down and make some soup!

The weather in the Northeast has been very bizarre, on Saturday it was 60 degrees, beautiful and sunny, I didn't wear a coat and traipsed through the woods thinking about how to bottle the perfection of the day, by Sunday morning it had dropped to 30 and 6 in. of snow had fallen and continued to do so sporadically throughout the day and evening.

I am not much of a cold weather lover. Snow is pretty, for about one day. The cold is not as invigorating or refreshing to me as to others. I much prefer 90 degrees, bathing suits, warm breezes and fresh fruit! There is always a bright side though, the cold requires you to figure out how to get cozy, wool socks and this soup does the trick!

This is a simple soup that doesn't take long to make, creates a heavenly smell throughout the house and is rich and creamy without being rich and creamy in the calorie department. If you are forced to stay inside, this soup makes it worth it. Enjoy and healthy eating!

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Vegan Sweet Potato, Leek, and Cider Soup

3 Sweet Potatoes, peeled and cubed

3 Potatoes, peeled and cubed 

4 Leeks, green part removed

1 Onion, chopped

2 Garlic Cloves, chopped

1 tsp Smoked Paprika

1 tsp Ginger

1 tbs Oregano

1 tsp Pink Himalayan Sea Salt

1/2 cup Apple Cider

5 1/2 cups Water

2 tbs Olive Oil

Optional Toppings: leek stems, coconut milk, almonds

1 tbs Vegetable Base (you can use a vegetable bullion cube or vegetable broth for the water - go light on the salt if you do)

In a large stock pot, heat the olive oil over medium high heat. Add the chopped onion, garlic and leeks. When preparing the leeks, cut the dark green part off and slice down the middle to rinse the dirt out before chopping. Saute until softened, add the potatoes and spices, cooking another 2 minutes until fragrant. Add the stock and cider and bring to a boil, cover and reduce heat to simmer, cooking until potatoes are tender, 15 to 20 minutes. 

Using an immersion blender or a food processor, process until smooth. I used my food processor and processed in batches. Divide soup into bowls, top with a drizzle of coconut milk, chopped almonds, and leek stalk if desired and enjoy!