Weekend cabin eats…full plate of roasted veg, Apple Slaw, & Field Roast ‘sausage’ cozied in with a pile of caramelized onions. What you don’t see is the pot of steamed fresh garden carrots and beets sitting just out of frame. As usual, there was no lack of food. What a great weekend to take in Fall. Plenty of fresh air, leaves, and bugs. It was definitely a chilly one. I stuck pretty close to the campfire (so did the bugs), but that’s also what made eating outside SO good. Cool air, HOT food. Cooked over the campfire food – yasss. It just feels familiar, like I’m at home. On this plate, the Apple Slaw with creamy Apple Tahini Dressing is the only ‘new’ recipe. Everything else you’ve pretty well seen before. Back to the slaw…a medley of freshly fallen apples, cauliflower, broccoli, red onion, & toasted pine nuts make it an easy one to whip together. AND with all those hearty ingredients, this salad holds up well. We’re stilling eating it (and loving it). Happy October, all!!
*See Roasted CreamerPotatoes + Sesame Asparagus to find out how we cooked the leeks, potatoes, and portobello mushrooms.
A perfect fresh compliment to any dish, or simply enjoy it on its own! A medley of freshly apples, cauliflower, broccoli, red onion, toasted pine nuts, & a creamy Apple Tahini Dressing make this an easy one to whip together. AND with all those hearty ingredients, this salad holds up well - tasty leftovers!
- 2 med. ripe but firm apples *Gala - cut into small triangular pieces (.5cmx1.5cm) or grated & place into separate bowl
- 1 small cauliflower head, roughly chopped (about 4cups)
- 1 med. broccoli crown, roughly chopped (about 4cups)
- 1/2 cup red onion, finely chopped
- 1 cup pine nuts, lightly toasted
- 1/3 cup grape seed oil
- 4 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp tahini, well stirred
- 1 tsp pure maple syrup
- 1/2 tsp sea salt
- *any juice left from the freshly cut/grated apples while sitting in the bowl
Toss the cauliflower into a food processor and pulse a couple times until there are pieces roughly the size of peas - there will be smaller pieces and some bigger. Pour the cauliflower pieces into a large bowl.
Next, toss the broccoli into the food processor and repeat. Pour the broccoli into the bowl with the cauliflower. Add the red onion.
Take the dressing and pour it into the bowl with the cut/grated apple. Fold to coat the apple - this will prevent the apple from turning brown. Pour the dressing & apple mixture over the prepared veggies and gently fold until everything is evenly coated. Toss in pine nuts and fold a few times more.
Sprinkle with sea salt + pepper to taste. Ready to serve.
Store in the refrigerator in an airtight container. Best when eaten within 3days.
Add all ingredients but the grape seed oil to a small, but tall bowl or jar. Using a handheld blender, mix all ingredients and then slowly drizzle in the oil. The dressing will begin to thicken. Once all the oil has been added, remove the blender from the bowl/jar. Make any adjustments to taste. Store in an airtight container in the fridge.