Happy November 1st!!!

Even though I have already been talking about Thanksgiving this week, now that it is officially November 1st (and officially t-minus 3 weeks until turkey day) I feel like I can talk turkey with more force and excitement!

Raise your hand (or better yet leave a comment), if some sort of green bean casserole graces your dinner table on Thanksgiving. We all know the ones I am talking about, green beans with some sort of cream sauce (either homemade or from a can of something soup) and French fried onions.

So 1952.

But I love this green bean salad I am sharing with you today! It is so fresh and new, yet features some of those favorite fall flavors we love!

From perfectly steamed green beans, to crunchy toasted walnuts, a sprinkle of chewy dried cranberries, tangy feta cheese and a simple vinaigrette; this green bean salad will hold its own as a firm and loveable replacement to that ‘old school’ green bean side dish.

This green bean salad is so hip and cool (and I can guarantee will have no leftovers), that you will want to make it all year long, not just for a particularly important November holiday!

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Green Bean Salad with Cranberries, Walnuts and Feta

Yield: Serves: 4

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

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Ingredients

• Salad:
• 1-pound fresh green beans, ends trimmed
• ½ cup walnuts
• ½ cup dried cranberries
• ½ cup feta cheese
• --
• Dressing:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced shallots*
• 1/2 teaspoon dried dill weed
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1-2 teaspoons honey
• ¼ teaspoon each salt and black pepper, or to taste

Instructions

1. Fill a large pot with approximately 2-3 inches of water, making sure water doesn't touch steamer basket when added.
2. Bring water to boil and add steamer basket. Place trimmed green beans in basket. Steam green beans for 4-5 minutes, or until desired tenderness.
3. Transfer steamed green beans to a large bowl filled with ice water to stop the cooking process. Drain ice water and transfer green beans to a serving bowl.
4. Meanwhile, heat a small sauté pan over medium heat. Add walnuts and toast until they become fragrant, about 2 minutes. Remove from heat and add to green beans. Stir in cranberries and feta.
5. In another small bowl, whisk together dressing ingredients. Toss the dressing with the green bean mixture and season with additional salt and pepper, if needed. Serve warm or at room temperature.

Notes

*Red onion can be substituted for the shallots.