Roast and boast but don’t forget the side action this Thanksgiving

Curried Apple and Celery Salad, Savour it All blog, Karen Anderson

Curried Apple and Celery Salad – photo by Karen Anderson

The frosty mornings have begun in earnest where I live. With each silver plated morning, the leaves on the apple tree outside my kitchen window turn a little more golden. The apples have gone from shades of magenta to crimson rubies.

How can we not be inspired to cook with these darlings of the season? They will keep the doctor away if we will only eat one per day. They will stay true while other fruits fade away like a summer romance. They were juicy while they lasted, but nowhere to be found now. Apples have a place in the crisper from now until their last crunch in late spring.

I’ve blogged about Thanksgiving turkey dinner. I’ve blogged about Thanksgiving sides. This quick apple recipe is a favourite because it is made with ingredients you almost always have on hand. It’ll be amongst the sides on my table next weekend. I’m grateful for another year of good health, another chance to give thanks for the food on my table and especially to give thanks for the the farmers who grew it. Happy Canadian Thanksgiving 2017.

 

Curried Apple and Celery Salad - photo by Karen Anderson

Curried Apple and Celery Side Salad (from the side) photo by Karen Anderson

Curried Apple and Celery Side Salad
Serves 4

This cool, crisp salad will add a pinch of exotic to fall and winter roasts of pork, chicken or turkey. Serve with mashed roasted yams, squash or mixed root vegetables to round out your plate.

¼ cup (60 ml) plain Greek yogurt
1 tsp (5 ml) honey
1 Tbsp (15 ml) apple cider vinegar
½ tsp (2 ml) curry powder
4 celery stalks plus leaves for garnish
2 apples – Pink Lady, Gala, Ambrosia or Honeycrisps work well.
2 Tbsp (30 ml) chopped dried cranberries
2 Tbsp (30 ml) chopped pecans
Freshly ground pepper – to taste

Make a dressing by whisking the yogurt, honey, vinegar and curry powder together in a large bowl.
Chop the celery stalks diagonally in ¼-inch wide strips and add to the dressing bowl.
Cut a few leaves from the celery bunch, chop roughly and reserve.
Core and quarter the apples. Leave the peel on and chop in ¼-inch crosswise strips. Add apples, cranberries and pecans to the celery and dressing and stir to coat evenly.
Top with the celery leaves and freshly ground pepper.

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