Winter Salad with Cider Maple Vinaigrette

Winter Salad

¼ cup olive oil
salt and pepper as needed
1 pound beets and/or any other root or winter squash, peeled and cut into medium pieces.
¼ cup julienne red onions
¼ cup dried cranberries
¼ cup orange segments
¼ cup chopped walnuts or pecans, candied would also work nicely
4 cups baby spinach, baby kale, or spring mix
Cider Maple Vinaigrette as needed.

Toss the vegetables with oil, salt, and pepper and roast in a 350 degree oven until tender. You can pull the vegetables slightly undercooked if you wish to add a little extra crunch to the salad. This is a personal preference. Cool and hold until ready to serve. In a bowl, mix together the salad greens, onions, cranberries, oranges, and nuts. Dress with a desired amount of vinaigrette and toss well.

Cider Maple Vinaigrette
1 tablespoon Dijon mustard
¼ cup cider vinegar
salt and pepper to taste
½ cup vegetable oil or olive oil
¼ cup pure Vermont maple syrup

Mix together the mustard, vinegar, salt, and pepper. Slowly add in the oil, small amount at a time until it is fully incorporated. Stir in the maple syrup until desired flavor and sweetness has been reached. Adjust salt and pepper as needed. Pour into a shaker bottle. Shake up each time before dressing the salad. Feel free to add fresh chopped herbs like parsley, tarragon, or chives.

Notes:
This salad is customizable and you can add in or take away any ingredients you wish. Feel free to add crisp bacon, grilled chicken, or any other protein if you desire.

Chicken Pot Pie

This is low carb and gluten free also.

Chicken Pot Pie

Low Carb Pastry Crust

1 Cup Almond Flour

1 Cup Quinoa Flour plus extra as needed for rolling out.

1 Stick Unsalted Butter, extra cold, cut into small pieces

½ Cup Shred Parmesan Cheese

½ Teaspoon each, Salt and Pepper

1 Egg

In a food processor, pulse together the flours, butter, cheese, and seasonings. Add the egg and continue to pulse until a dough forms. Remove from the processor and divide into two pieces, wrap each in plastic, and refrigerate until firm. Roll out both pieces of dough, press the first piece into a pie tin or earthen wear dish.

2 Tablespoons Butter or Oil

1 Pound Chicken Thighs, Diced

Salt and Pepper to taste

1 Clove Garlic Clove, minced

½ Cup Parsnips, peeled and diced

½ Cup Carrots, peeled and diced

½ Cup Acorn or Butternut Squash, peeled and diced

1 Cup Mixed Mushrooms, sliced

¼ Cup Chicken Stock

½ Cup Heavy Whipping Cream

1 Teaspoon Fresh Thyme

Season chicken with salt and pepper and sauté in a skillet until brown. Add in the garlic and root vegetables, and mushrooms and continue to sauté. Add in chicken stock and cream, bring to a boil and reduce to a simmer. Add in the thyme and cook until the sauce begins to thicken slightly. Taste and adjust seasonings as needed.

Pour the filling into the dish lined with the crust. Lay the second top over the filled pie and seal. Bake at 350 degrees for 25 to 35 minutes until crust is golden brown. Let the pie cool slightly and serve.

Notes:

- The crust and dish is gluten free.

- If there is a nut allergy, you can use all quinoa flour in place of the almond flour.

- Utilize any combination of vegetables to flavor the pie.

- You can make individual servings if you wish.