विवरण
Looking for a gothic twist on your holiday table? This “Shadowy Greens” Salad brings bold color and rich flavor together in a hauntingly delicious tribute to the dramatic dinner menu featured in Hazelnuts and Homicide by N.E. Carlisle.
Torn kale and baby spinach meet roasted beets, pumpkin seeds, crumbled goat cheese, and a homemade blackberry vinaigrette—perfect for fall gatherings, book club dinners, or any Poe-inspired feast.
📚 Want to read the book that inspired this dish? Grab your copy here:
Amazon: https://a.co/d/82Azf3J
Barnes & Noble: https://www.barnesandnoble.com/s/Hazelnuts%20and%20Homicide
Kobo: https://www.kobo.com/us/en/ebook/hazelnuts-and-homicide?sId=5603e30c-eb7d-46d3-980d-518f5074ba47&ssId=BXB7iaRDUoBQkIZJOKbP3&cPos=1
Google Play: https://play.google.com/store/books/details/N_E_Carlisle_Hazelnuts_and_Homicide?id=tBKSEQAAQBAJ
Author’s Website: www.NECarlisle.com
📝 Full Recipe
Ingredients:
4 cups kale, torn
2 cups spinach leaves
2 roasted beets, diced
1/4 cup pumpkin seeds
1/4 cup crumbled goat cheese
1/4 cup blackberries
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Instructions:
Toss kale, spinach, beets, seeds, and goat cheese in a large bowl.
In a blender, mix blackberries, olive oil, vinegar, and mustard until smooth.
Drizzle dressing over salad just before serving.
Serving Note: The deep red of the beets against the dark greens makes this salad a visual and flavorful standout. Perfectly eerie and elegant.
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