Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Sage Leaf Ground Description
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Authentic Dalmation
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Non-GMO Project Verified
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Non-Irradiated
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Kosher
The silvery, fuzzy leaves of sage are a domineering seasoning. Sage has a woodsy aroma and warm, earthy flavor, and is popular in stuffing and teas.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Thanksgiving Centerpiece Salad
[vc_row][vc_column][vc_column_text]Move over, mashed potatoes, there’s a new showstopper on the Thanksgiving table. This Thanksgiving salad layers roasted butternut squash, crisp apples and ruby cranberries over softened kale, all tossed in a creamy maple-mustard dressing. It’s colorful, nourishing and bursting with the kind of feel-good flavor that gives traditional sides a run for their gravy.
Thanksgiving Centerpiece Salad
- 1 large butternut squash (peeled, seeded, cubed)
- 1 bunch kale (stems removed, leaves chopped)
- 1 large apple (sliced thin)
- 1/2 cup unsweetened dried cranberries
- 1/4 cup roasted pumpkin seeds
- 1-2 Tbsp. olive oil
- 1/2 tsp. sea salt (plus more to taste)
- 1/4 tsp. black pepper (plus more to taste)
- 1/2 tsp. ground sage
- 1/4 tsp. cinnamon
For the dressing
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 tsp. dijon mustard
- 2 Tbsp. sour cream
- 2 Tbsp. olive oil
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- In bowl, toss butternut squash cubes with olive oil, salt, pepper, sage and cinnamon.
- On prepared baking sheet, spread out squash in single layer. Roast 25 minutes, tossing halfway through, until tender and caramelized.
- Place chopped kale in large bowl. Drizzle with 1 tablespoon olive oil and small pinch of salt. Massage with hands for 1-2 minutes until softened.
- In bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, sour cream, olive oil, salt and pepper until smooth.
- To bowl with kale, add roasted squash, apple, cranberries and pumpkin seeds. Drizzle with dressing and toss to combine.
Shop this recipe (and stock your pantry) in one stop at Vitacost.
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