I know, I know. Even as I write this, I'm groaning at myself for sharing a raw root vegetable salad just two days before Christmas.

Am I out of my mind?

I mean, really, all month long it's been about desserts and sweets here at The Garden Apartment. You would think I had jumped the farmers market vegetable wagon and adopted a new diet consisting of butter and sugar. 

But folks, I am really craving salads after all the cookies and cupcakes. And I could never forget winter-time root vegetables. 

So, please. Take it or leave it: my root vegetable salad with cranberries, toasted pecans, and orange dressing. 

This salad has the wonderful refreshing crunch of raw vegetables enhanced by the sweetness of apples. An orange-tamari dressing imparts a hint of Asian flavor. If you so desire, add some fresh pomegranate seeds and black sesame seeds for a prettier presentation.

If I do say so myself, it would make a beautiful and healthy addition to your holiday table.

Or, you can bookmark it for the new year, when everyone will be interested in healthy foods again. . . at least until Valentine's Day, anyway.

Root Vegetable Salad with cranberries, pecans, and orange dressing {Serves 4-6}

• 1/2 large celery root, sliced into batonettes
• 2 carrots, peeled and sliced into batonettes
• 1 large apple, sliced into batonettes
• 1 beet (I used a golden, but red would be lovely too), peeled and sliced into batonettes
• 1/4 cup red onion, finely diced
• 1/4 cup dried cranberries (dried cherries would also work)
• 1/2 orange, juiced (about 2 TB)
• 1 tsp fresh orange zest
• 1 tsp rice wine, or white wine vinegar
• 1 tsp tamari or soy sauce
• 1 tsp sugar or honey
• 3 tsp grape-seed oil (or other lightly flavored oil)
• salt and pepper, to taste
• optional: 1/4 cup pomegranate seeds 
• optional: 1/2 cup toasted pecans
• optional: black sesame seeds 

In a small bowl, whisk together the orange juice, orange zest, rice wine vinegar, tamari, and sugar. Slowly add the grape-seed oil, whisking the entire time. Whisk until well combined. Taste and adjust seasonings, if necessary.

Pour the dressing atop the root vegetables and mix well. Allow to flavor through for approximately ten minutes prior to serving. Add salt and pepper to taste.

Serve topped with pomegranate seeds, toasted pecans, and black sesame seeds.

It was a year ago that I posted my recipe for sugared cranberry clafoutis here at The Garden Apartment. So, when I decided to enter the holiday recipe round-up at All Thoughout the Year Cheer, I wasn't really thinking about this recipe. 

Until John reminded me about it. Amazing how those husbands can surprise us sometimes.

And lucky me, I am the proud recipient of a year's subscription to Cooking Light magazine. I have a hunch this will come in handy for combating post-holiday gorging.

Hop on over to All Throughout the Year Cheer to check out all the holiday recipes, including this gingerbread cookie bake-off, super spicy gingersnaps, whole wheat and almond raspberry thumbprints, chocolate peppermint chip cookies, green bean casserole, candy cane cookies, gingerbread muffins, chocolate mint cookies with dark chocolate and mint chips, and eggnog cupcakes with eggnog buttercream.

Basically, if you still haven't figured out what cookies or other sweet thing you'd like to bake this holiday season, you should find something to suit your fancy. 

Happy Holidays!

My chance of going to the farmers market this Saturday didn't look very good. 

Nor did the possibility of finishing my Christmas shopping. 

Twelve inches of snow {and more falling still} guaranteed a day spent completely at home.

As most people are wont to do before snowstorms, I stocked up on all the necessities at the store Friday afternoon: wine, beer, chocolate, egg nog, and rum. And yes, a few items from the produce and dairy sections, just to even out the food groups.

Then, we settled in for a long weekend at home playing in the snow, hanging out in front of our fireplace, and enjoying some good food and drink.

I spent Saturday afternoon baking the perfect cookie for a snowy December day: eggnog cookies.

These cookies have a light cake-like consistency, with edges that are slightly crisp. The best part, however, is the eggnog-rum glaze which is drizzled atop the cookies after they come out of the oven.

Serve these warm, on a chilly winter day.

Eggnog Cookies {makes about 2 dozen small cookies)

Adapted from this recipe, Gourmet magazine

Cookie Ingredients:

• 1 1/2 Cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg (I prefer freshly grated)
• 1/4 tsp ground cloves
• 1/4 tsp cinnamon
• 3/4 stick unsalted butter, at room temperature
• 3/4 Cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup eggnog

• 3/4 Cup confectioner's sugar
• 2 TB eggnog
• 1 tsp rum
• 1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Prepare two cookies sheets with parchment paper. Spray lightly with canola oil.

Whisk together the flour, salt, baking soda, and spices.

Cream the butter and sugar for about 2 minutes, until fluffy. Add the egg and mix well; add vanilla and mix. Mix in half of the flour mixture until combined. Add all of the eggnog and mix until combined. Add the remaining flour mixture and mix until well combined.

Drop tablespoons of the dough about 2 inches apart on the baking sheets. Bake cookies for 12-15 minutes, rotating cookie sheets halfway through baking time. The cookies should be puffy with golden edges when finished.

Place cookies on cooling racks until they reach room temperature.

Make the glaze:

Whisk all the glaze ingredients together until smooth.

Putting it all together:

Using a spoon, drizzle the glaze onto each cookie. Alternatively, simply brush the glaze atop each cookie.

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One Year Ago at The Garden Apartment: Sugared Cranberry Clafoutis