Vegan Pancakes with Apple Foster Topping

Vegan Pancakes with Apple Topping

Vegan Pancakes with Apple Topping

I woke up this morning to the sound of my phone ringing at 5am…..snow day! Rich and I threw on some warm clothes and ran outside. It was snowing hard and everything was still untouched. The wind made snow drifts and I tried to jump in all of the deepest ones. We worked up an appetite being outside and, after falling back asleep for a few hours, woke up starving!

Our street after the storm!

Our street after the storm!

There is really only one appropriate breakfast on a snow day, pancakes! The vegan ones I have made in the past were not very fluffy. I decided to try to used the “egg replacer” of mixing flax seed with water. They were a success! The pancakes were fluffy and cooked easily.

Ground Flaxseed

Ground Flaxseed

I have been really into using vanilla right from the bean lately. I made a cake that called for straight vanilla and was so impressed by the taste that I now use straight vanilla whenever I can. You can buy vanilla in the beans online, or if you are a Park Slope Food Co-op member, you can get them for a great price. All you do is cut the vanilla bean open and scrape some of the vanilla out. I used about 1/20 of a teaspoon for this recipe. The fresh vanilla added great flavor, which allowed me to use less sugar in the recipe.

Vanilla straight from the bean

Vanilla straight from the bean

We were almost out of maple syrup, so I decided to make a special topping. I came up with an Apples Foster topping made from a little maple syrup, chopped apples, cinnamon, and a little brandy. We also added apple butter as a topping. They were fluffy, flavorful, and filling!


Pancake Recipe (Inspired by one of my favorite vegan blogs, The Post Punk Vegan)

1 cup soy milk
2 tablespoons of apple cider vinegar
1 tablespoon of ground flax seed
1 1/2 cups of whole wheat pastry flour
3 1/2 teaspoons of baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/16 teaspoon fresh nutmeg
1/20 teaspoon fresh vanilla beans
1/4 cup water
3 tablespoon vegetable oil
a little coconut oil for the pan

Apples Foster Topping
Two apples finely chopped
one teaspoon brandy
1/4 cup maple syrup
1/2 teaspoon cinnamon

1. Finely chop the apples and place them in a small pot on low heat with the brandy, maple syrup, and cinnamon. Allow this to cook slowly while you cook the pancakes.
2. Place the soy milk, vinegar, and flaxseed in a bowl and whisk them together. Let sit for about 3 minutes.

Egg Replacement -vinegar, flaxseed, and soy milk

Egg Replacement -vinegar, flaxseed, and soy milk

3. In a separate bowl, add the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and fresh nutmeg) and stir until well combined.
4. Combine the vinegar mixture and the dry mixture together and mix.
Combined vinegar mixture and flour mixture.

Combined vinegar mixture and flour mixture.

5. Add the water, oil, and vanilla and stir.
Final mixture

Final mixture

6. Place a little coconut oil in a pan on medium. Once the oil has melted, place 1/4 cup of the mixture in three separate places. Cook for about 5 minutes on the first side, or until you see bubbles start to form on the top. Then flip and and cook for another 4 minutes on the other side.
Pancakes cooked on one side

Pancakes cooked on one side

7. Top the pancakes with the apple mixture and serve warm!
A healthy vegan breakfast!

A healthy vegan breakfast!

Rich's homemade grapefruit/orange juice mixture

Rich’s homemade grapefruit/orange juice mixture

Hearty Kale Almond Salad

Almond Kale Salad

Almond Kale Salad

Today is the start of vegan month! I am technically a flexitarian, which for me means I mostly eat vegan but occasionally eat organic meat and cheese. Every January I do a cleanse – no animal products and no alcohol. It feels really good after all of the holiday treats I consume in December. It also reminds me that eating mainly plants, whole grains, and nuts gives me energy and keeps me really healthy.

I was looking for heartier salads to fill me up during vegan month. I found a great recipe from one of my favorite food blogs Oh She Glows and combined it with a kale salad I have been making.

massage kale

Massaging kale!

Kale Almond Salad
Serves 4
A hearty kale salad full of flavor!
Write a review
Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
329 calories
36 g
0 g
19 g
13 g
2 g
170 g
98 g
14 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 329
Calories from Fat 162
% Daily Value *
Total Fat 19g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 0mg
Sodium 98mg
Total Carbohydrates 36g
Dietary Fiber 10g
Sugars 14g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 bunches kale
  2. 4 lemons
  3. 1/2 cup dried cranberries
  4. 2 stalks of celery
  5. balsamic glaze
  6. 1 slice of whole wheat bread (for croutons)
  1. 1 cup of whole almonds (not peeled)
  2. 3 tablespoons nutritional yeast
  3. 1/16 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1/8 teaspoon cumin
  1. 1. Pre-heat the oven to 400 degrees.
  2. 2. Place the almonds on one baking dish and bake for about 8 minutes.
  3. 3. Place the bread on a baking dish and place on broil for about 4 minutes (depending on the intensity of your oven).
  4. 4. Rinse and finely chop two head of kale and place in a large bowl. Be sure to cut around the stems, you can save them for soup!
  5. 5. Squeeze the juice of 4 lemons into a separate dish. Remove the seeds from the juice.
  6. Pour the juice of the lemons onto the kale.
  7. 6. Massage the kale by squeezing it in your hands and mixing it in the lemon juice for about 3 minutes.
  8. 7. Let the kale sit for about 10 minutes.
  9. 8. Place the almonds, nutritional yeast, salt, pepper, and cumin into a food processor and pulse a few times until the almonds are ground.
  10. 9. Place the salad onto 4 plates.
  11. 10. Place a little more than 1/4 cup of the almond mixture onto each salad.
  12. 11. Add cranberries, croutons, and celery to the top and drizzle with balsamic glaze.
  1. The kale with significantly decrease in size after you massage it.
Adapted from Oh She Glows
Adapted from Oh She Glows
Bed Stuy Foodie

The salad before the massage.



The salad after the massage.


Healthy Dinner with Fresh Squeezed Grapefruit Juice

Healthy Dinner with Fresh Squeezed Grapefruit Juice

Thanksgiving Pie!


Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.

12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.


Vegan Pumpkin Smoothies



I have been seeing pumpkin smoothies all over foodie websites lately and have been wanting to try my own. I first made this recipe last weekend and ate it several times for breakfast this past week. I finally have what I think is the perfect recipe!


I made my pumpkin smoothie with real pumpkin which made it taste super fresh. I bought one pumpkin and cooked it Sunday night. Then I let it cool and put it in the freezer. All week I had yummy pumpkin for my smoothies!


Vegan Pumpkin Smoothies
Serves 2
A healthy vegan smoothie that tastes like a slice of pumpkin pie!
Write a review
Prep Time
6 hr
Total Time
10 min
Prep Time
6 hr
Total Time
10 min
290 calories
52 g
0 g
6 g
12 g
1 g
455 g
122 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 290
Calories from Fat 48
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 122mg
Total Carbohydrates 52g
Dietary Fiber 8g
Sugars 23g
Protein 12g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup of frozen pumpkin chunks
  2. 1/4 cup of oats
  3. 1 large banana (frozen or room temperature depending on how cold you want your smoothie)
  4. 2 cups of soy milk
  5. 1 teaspoon maple syrup
  6. 1/2 teaspoon cinnamon
  7. 1/16 teaspoon ginger
  8. 3 dashes cloves
  9. 1/16 teaspoon fresh nutmeg
  1. 1. The day before you want to make this smoothie, wash your sugar pumpkin and cut it into 4 parts.
  2. 2. Take out as many of the seeds as you can.
  3. 3. Bake the pumpkin at 400 degrees Fahrenheit for about 1 1/2 hours or until a fork can easily pierce the pumpkin.
  4. 4. When the pumpkin is cool, peel off the skin and chop the pumpkin into 1 inch cubes.
  5. 5. Freeze the cooled pumpkin cubes for at least 6 hours.
  6. 6. Place the oats in the blender or food processor and pulse until they are finely ground.
  7. 7. Add the pumpkin, soy milk, banana, maple syrup and spices to the blender or food processor. 8. Pulse until all ingredients are mixed.
  8. Serve cold!
  1. If you are running short on time, you could substitute all the spices for 1 teaspoon of pumpkin pie spice. I have also seen recipes use canned pumpkin instead of fresh, but I think the fresh pumpkin makes for a better flavor.
Bed Stuy Foodie
This smoothie tastes like a piece of pumpkin pie but it has a lot less calories. I ate it for breakfast and as a dessert one night!

Cranberry-Apple Sauce

Homemade Cranberry Sauce (Vegan)

I love canning this and having it in the fridge to add as a side.

I love canning apple-cranberry sauce and having it in the fridge to add as a side.


This recipe is a family favorite. I have been making it for Thanksgiving every year and once the weather gets cold, I always make a batch. I love this recipe because the aromas that come from the pot make my whole house smell amazing. Once it is done, it is a great side to any fall dish. 


Homemade Cranberry Sauce (Vegan)
Serves 10
Easy homemade cranberry sauce to impress your guests!
Write a review
Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
76 calories
20 g
0 g
0 g
1 g
0 g
155 g
2 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 76
Calories from Fat 2
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 2mg
Total Carbohydrates 20g
Dietary Fiber 5g
Sugars 11g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Homemade Cranberry Sauce Ingredients
  1. 8 cups of fresh cranberries
  2. 6 cups of chopped apple (I like to mix sweet and sour apples together)
  3. 1/8 teaspoon of cloves
  4. 6 cinnamon sticks
To make the sauce
  1. 1. Rinse the cranberries and put them in a large pot. Place the stove on medium-low.
  2. 2. Chop about 6 cups of apples, less if you want your sauce to be less sweet. Add them to the pot.
  3. 3. Add the cinnamon sticks and cloves.
  4. 4. Cook on medium low for about 30 minutes, stirring occasionally.
  5. 5. Put on the lid, turn and the burner down to simmer. Let the cranberries and apples cook down.
  6. 6. Simmer for about 4 hours or until everything has cooked down. Stir every 20 minutes.
  1. This dish makes quite a bit and is great for making on a Sunday and eating as a side throughout the week. I love this cranberry sauce on a sandwich with warm butternut squash and goat cheese! Of course, it is also a great Thanksgiving side!
Bed Stuy Foodie


Crock-Pot Apple Butter (Vegan)


Yesterday was such a chilly Sunday, the perfect day for making apple butter in the crock-pot! I got up early and chopped apples for about 45minutes. I added some cinnamon, cloves, pumpkin pie spice, and maple syrup. Everything went into the crock-pot. For the next 10 hours my apartment smelled amazing!

We took an excursion to Trader Joe’s. When came back cold and hungry, our apartment was warm and it smelled wonderful! We ate it with my favorite Whole-Wheat Sourdough Bread from Bread Alone.

I am actually going to make homemade apple butter for Christmas gifts this year! I am realizing now that I will need a lot of apples because 15 cups of apples cooked down to two pints (I put it in mason jars).

I used a variety of apples to add flavor. I also didn’t take off the skin to add flavor. Thanks for the tip Kelsey!


Yield: 2 Mason Jars of Apple Butter
Cook time: Only about 1 hour of work and then 10 hours in the crock-pot.
15 cups of apples
1 ½ teaspoon cinnamon
1 teaspoon of pumpkin pie spice
¼ teaspoon cloves
1 cup of maple syrup
2 lemons
1. Finley chop the apples (I used about 8 large apples) and place in the crock-pot.

IMG_2067 2. Add the cinnamon, pumpkin pie spice, cloves, and maple syrup to the crock-pot.
3. Squeeze 2 lemons and add the juice to the crock-pot.
4. Put the crock-pot on low for 10 hours and stir about every two hours.
5. Let the cooked apple cool for about an hour (I put mine by an open window to speed it up).
6. Place the cooked apples in the food processor and pulse until the texture is smooth and free of apple pieces.
IMG_2150Enjoy on toast, oatmeal, muffins, or your favorite bread!



Vegan Pumpkin Chili


Are you looking for a fall dish that is vegan and healthy? I really love this pumpkin chili recipe. The pumpkin beer and spices add warm fall flavors of cinnamon, nutmeg, and cloves. The orange peppers make this dish look festive, but they also bring a little sweetness. I really love the kidney beans in this dish, they make it hearty. Finally, the fresh pumpkin cubes really take this dish to the next level. It isn’t everyday you get fresh pumpkin!

I used to be nervous about cooking with fresh pumpkin, but I have found it is actually way easier to cut than squash and faster to bake. The difference between cooking with canned pumpkin and fresh is worth the extra time it takes to cook the pumpkin first. In fact, this time of year I like to keep some freshly baked pumpkin in the fridge. That way I can easily cook with it.

I found a meat chili dish called Drunken Pumpkin Chili on The Scrumptious Pumpkin blog. I “veganfied” it and altered it slightly . The recipe is below.

1 onion
2 tablespoons of oil
8 large tomatos
4 fresh orange peppers
1/2 small baked pumpkin
2 chipotle peppers in adobo sauce
1/2 jar of pumpkin beer (I used Weyerbatcher’s Imperial Pumpkin Ale)
3 tablespoons tomato paste
3 cloves of minced garlic
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1 teaspoon pepper
1/4 teaspoon allspice
2 dashes cloves
1 jar of kidney beans



1. Pre-heat the oven to 400 degrees Fahrenheit.
2. Cut a small sugar pumpkin into fourths, remove seeds, and lightly oil.
3. Bake for about 40 minutes or until a fork can easily pierce the flesh.
4. Place a large pot on the stove with about 2 tablespoons of oil, put the heat on medium-high.
5. Mince the onion and add it to the olive oil. Stir every minute for about 15 minutes or until the onion is slightly brown.
6. Chop the tomatoes and add them to the pot. Let the tomatoes cook for about 20 minutes on medium-high stirring occasionally.
7. Chop the orange peppers and pumpkin into bit sized chunks and add that to the mixture. Bring the heat down to medium.
8. Cut the chipotle peppers into small pieces and add it to the chili.
9. Add the remaining ingredients except for the beans, cover and let cook for another 20 minutes on medium heat.
10. Add the beans and let cook for anther 5 minutes on medium heat.


What other fall meat dishes would you like to see made vegan?

Vegan Orange Cranberry Muffins

The cold weather is finally upon Brooklyn! On Saturday, for the first time this season, I was officially too cold without a jacket during the day. The farmers market was full of gourds, apple cider, and eucalyptus!

My friend and I made some delicious cranberry orange muffins. We used little Halloween cupcakes papers to make them festive. These muffins have a robust almond and orange flavor. They are hearty and not too sweet. They made the entire apartment smell wonderful!

Yield: 2 dozen muffins
Time: About 45 minutes
3 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup brown sugar
3/4 cup oil
1 cup applesauce
3 tablespoons of organic orange zest
1/4 cup orange juice
1 1/2 teaspoon vanilla
1 teaspoon almond extract
2 cups whole fresh or frozen cranberries
3/4 cup roasted almonds

1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Toast a few almonds by placing them in a frying pan with a little oil over medium-high eat and tossing until they are slightly brown.
3. In a large bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg. Stir together until well combined.
4. In a smaller bowl, combine the sugar, oil, applesauce, orange juice, orange rind, almond extract, and vanilla and stir together.
5. Add the wet ingredients to the dry ingredients and stir until you cannot see any flour.
6. Fold in the cranberries.
7. Grease the muffin tins or use cupcake papers.
8. Fill the tins until they are almost full. Place the almonds on top and press gently.
9. Bake for 23-25 minutes or until a knife comes out clean.

Vegan Crustless Pumpkin Pie

Vegan Pumpkin Pie
I am getting ready for Thanksgiving with lots of practice recipes! I really wanted to make a pumpkin pie last night but I wanted to do it without all the carbs in the crust. We were already having a filling dinner and I felt like it would be too much. After some googling, I got some good ideas and decided to make my own.

If you are going to make this pie, make sure you start about 2 1/2 to 3 hours before you want to eat it. The pie needs to sit for a while before it is ready to come out in true pie form. Otherwise you will have a delicious, but gooey, mess to eat.

This pie was really easy and it tasted just like regular pumpkin pie. I was very impressed with this recipe and will make it again. I also had a little extra batter and made that into mini pumpkin pies using muffin tins! They make for an exciting little snack at work!
Yield: 1 pie large pie or 1 medium pie and 4 mini muffin pies
Time: About 2 1/2 hours, mostly unattended
Inspired by: Fat Free Vegan
4 tablespoons corn starch
2 tablespoons water
1 1/2 cups non-dairy milk (I used soy)
2 teaspoons baking powder
1/2 teaspoon vanilla
1/8 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/2 cup almond meal
1/4 cup whole wheat pastry flour
1 15 ounce can of pumpkin or 2 cups of cooked and mashed pumpkin
1 cup brown sugar


1. Pre-heat oven to 350 degrees Fahrenheit.
2. Grease and flour a 8 inch pie plate. If you have a deep plate you could put all of the batter in here, otherwise also grease and flour 4-5 muffin cups.
3. Whisk cornstarch and water together until the cornstarch is dissolved.
4. Add spices, baking powder, and soy milk and whisk again until spice are well-cominded.
5. Add almond meal, flour, pumpkin, and sugar and stir.
6. Add batter to the pie plate/muffin tins and place in the oven.
7. Take muffins out after 40-45 minutes and let cool for at least one hour before attempting to remove them.
8. Take pie out after 1 hour and let cools for at least one hour before attempting to serve.
9. Sprinkle with cinnamon and serve with your favorite vegan ice cream!

Raw Brussels Sprout and Kale Salad

This time of the year I like to practice some Thanksgiving meals so I can decide what to make on the big day. I found a great recipe that will add some raw veggies to our Thanksgiving meal. Actually, I really wanted to find a way to sneak kale into Thanksgiving this year. My family was not going to go for an undisguised kale dish, like a plain kale salad or kale chips. Brussels sprouts are festive and so I think this dish will help get my kale in the door!

I made this dish last night and was surprised by how fresh it tasted. The dressing is tangy and it helps to break down the kale and brussels sprouts. The toasted almonds add a little crunch and a nutty flavor. The shallot adds a little sweetness to the mix.

I have never had raw brussels sprouts before. It was a little time consuming grating each of the brussels sprouts, but worth it. Next time I make this dish I will try to buy larger brussels sprouts so that they will be easier to grate.

Inspired by: Bon Appetit

Yield: About 6 medium sized salads or 4 large salads.
Time: About 40 minutes
1 cup sliced almonds
About 15 medium sized brussels sprouts or 2 cups
1 large head of kale
1 teaspoon of olive oil
salt to taste

1 shallot
2 cloves of garlic
1 teaspoon dijon mustard
1/4 teaspoon black pepper
3/4 cup lemon juice (about 5-6 lemons)
2/3 cup olive oil
1/3 cup water

1. Place one teaspoon of olive oil in a pan and bring the head to medium.
2. Once the olive oil is hot, add the almonds and cook until brown. This will take about 20 minutes. Just be careful to turn them frequently.
3. Finely chop one shallot and place it in a small bowl.
4. Mince two cloves of garlic and add it to the small bowl.
5. Add the remaining dressing ingredients and whisk until well-comined. Set aside.
6. Rinse the kale and brussels sprouts. Then chop the kale into short, thin pieces and place it in a large bowl.
7. Grate the brussels sprouts and place them the large bowl.
8. Salt the browned almonds to taste and then add them to the large bowl.
9. Whisk the dressing again and pour it over the ingredients in the large bowl.
10. You can serve this immediately or dressing sit and serve up to 24 hours later.

After the salad sat in the dressing all night and morning, it was even better for lunch. I am definitely going to make this dish again, even before Thanksgiving!