Superfood Salad with Sweet Potatoes, Kale, and Cranberry Sauce Vinaigrette

A few weeks ago, I had that most wonderful of treats: Thanksgiving Leftovers. And while the standard Turkey + Stuffing + Gravy sandwich was, as always, super-delectable, I was in the mood to get more creative. With my eye on the fridge — and on the nutrition facts — I concocted this Superfood Salad with Sweet Potatoes, Kale, and Cranberry Sauce Vinaigrette. It’s a warm salad that can also be served cold or at room temperature, and works particularly well with leftovers of Mom’s Sweet Potatoes and Pinot Noir Cranberry Sauce.

Tackling T-Givs, Part 3: Cranberry Bread & Cranberry-Pinot Noir Sauce

Image sourced from simplyrecipes.com

First, a wonderful and happy Thanksgiving to you and yours! I hope your Thanksgiving celebrations were filled with tryptophan, carb comas, plenty of vino / brewskies / whatever your beverage fancy, and the love and companionship of your family & friends. GKG was on a bit of a pre-holiday hiatus (hey, man, it takes a long time to concoct a T-Givs menu and prep an absurd number of side dishes. Seriously, way too many. Like, 5 more than necessary. #excessmakesthestomachgrowlarger?), but now we’re back in full swing. Even if we’re now post-Thanksgiving, these recipes can be eaten and enjoyed any time of year. Happy Eating!

The humble cranberry, according to an interesting documentary I saw earlier this week on The History Channel (What?? History Channel programming that isn’t about Hitler or aliens?? You’re talking nonsense, woman — you, thinking to yourself), was named after early settlers’ observations that its flower looked like the beak of a crane. Crane-berry became cranberry, and silly mis-identifying Puritans became history. Cool!