#BeingThankful #SundaySupper...Featuring Cornucopia Sweet Potato-Barley Salad

This week, #SundaySupper is focusing on Being Thankful. Our hostess is Paula from Vintage Kitchen Notes, and she asked us to share our favorite Thanksgiving or Hanukkah recipes. Like most of you, I have my favorite Thanksgiving foods that are "must haves." These include my Grandma Wofford's cornbread dressing, my Mama's cheese potatoes, and green bean casserole! However, being a food blogger, I like to add a new wrinkle or two each year just to keep things fresh. This year, I'm sharing a modern spin on a Thanksgiving classic: sweet potatoes. I found a recipe for an interesting Israeli couscous salad from Giada de Laurentiis that sounded like an excellent starting point. 

I altered her recipe a bit and added some roasted sweet potato to come up with my Cornucopia Sweet Potato-Barley Salad. This chilled side dish contains healthy fiber-rich barley, roasted sweet potatoes, green apple, dried cranberries, and a few other fun goodies. Then it's tossed with an herb-infused honey-lime vinaigrette and refrigerated. This is a side dish you can make the day before Thanksgiving, saving you a little bit of stress on the big day. Healthy, delish, and stress-free? Sign me up!

Cornucopia Sweet Potato-Barley Salad

adapted from Giada de Laurentiis

Ingredients:

• 1 tbs. + 1 tbs. olive oil 
• 1 large sweet potato, peeled and diced into bite-size pieces
• Salt and pepper to taste
• 1 cup quick-cook barley
• 2 cups chicken broth
• 1 small green apple, cored and diced (leave on the peel)
• 1/2 cup dried cranberries
• 1/3 cup pomegranate arils
• 1/3 cup chopped pecans

For the vinaigrette:

• 1/2 cup prepared vinaigrette (I used Newman's Own Lite Lime for a nice citrus punch.)
• 1 tbs. honey
• 1 tsp. fresh thyme leaves
• 1 tsp. finely chopped fresh rosemary

Directions:
Step 1: Heat oven to 350. Toss the diced sweet potato in 1 tbs. olive oil and salt & pepper to taste. Place on a rimmed baking sheet lined with parchment. Bake until the potatoes are roasted and tender, about 30 minutes. 

Step 2: In a medium saucepan, add the remaining tbs. olive oil. Heat on med-high, then add the barley. Toast for 2-3 minutes, until lightly toasted. Add the chicken broth and bring to a boil. Cook according to package directions -- about 10 minutes. Transfer the cooked barley to a large bowl to cool for 10-15 minutes. Add the apple, dried cranberries, pomegranate arils, and pecans to the cooled barley. 

Step 3: Make the dressing by whisking the thyme, rosemary, and honey into the vinaigrette. Pour the dressing over the salad and toss to combine. Be sure to toss gently so you don't break up the creamy goat cheese too much. Refrigerate at least 2 hours before serving, but 24 hours ahead is fine.

This salad features familiar Thanksgiving flavors like sweet potatoes and cranberries, then it takes a detour by adding pomegranate arils and the sweet-tart dressing. I made this batch to take to my work Thanksgiving potluck on Monday, and I'm hoping it'll be a bit hit! This dish also makes a great veg-friendly option to add to your Thanksgiving menu too. I hope you'll give it a try and let me know what you think. 

Make sure to join us this evening at 600 CST for our weekly #SundaySupper Twitter Chat. We'll be discussing our favorite Thanksgiving and Hanukkah recipes, as well as what we're thankful for. In the meantime, be sure to go check out all of the great dishes the rest of the #SundaySupper contributors are sharing today. You just might find a few new items to add to your holiday menu. 

FIRST COURSE / APPETIZERS

• Harvest Soup from Bea of The Not So Cheesy Kitchen
• Horseradish Cranberry & Herbed Cheese Bites from Jen of Juanita's Cocina
• Savory Rosemary Baklava with Brie from Christie of A Kitchen Hoor's Adventures

SAVORY BREADS + STUFFING

• Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
• Picnic Roll from Linda of The Urban Mrs
• Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
• Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
• Easy Gluten-Free Corn "Bread" Stuffing from Laura at Small Wallet Big Appetite

MAIN DISHES

• Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
• Honey Orange Turkey Breast from Cindy at Cindy's Recipes and Writings

SIDE DISHES

• Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
• Cornucopia Sweet Potato Barley Salad from Wendy at
• Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
• Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
• Grandpa's Simple Stuffing from Bobbi at Bobbi's Kozy Kitchen
• Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
• Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
• Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D's Books and Cooks
• Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere

DESSERTS + SWEET BREADS

• Chocolate Moussecake from Liz at That Skinny Chick Can Bake
• Cinnamon Rolls from Conni at The Foodie Army Wife
• Gingered Butternut Squash Tart from Renee of Magnolia Days
• Mini Pumpkin Pies from Nichole at Casa de Crews
• Mom's Custard Pie from Courtney at Neighborfood
• No Bake Pumpkin Spiced Cheesecake from Tammi of Momma's Meals
• Pumpkin Gooey Butter Cake from Heather at girlichef
• Salted Butterscotch Pudding from Jane at Jane's Adventures in Dinner
• Salted Caramel Apple Pie from Laura at Pies and Plots
• Sweet Potato Pecan Gingersnap Pie from Paula at Vintage Kitchen Notes

All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

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