Pear, Cranberry & Blue Cheese Salad

Serves 4

4 cups spinach or salad mix

½ cup dried cranberries

1 chopped pear

½ cup blue cheese crumbles

½ cup honey pecans

½ cup balsamic dressing

In a large bowl, toss the spinach mix, cranberries, pear, blue cheese and pecans. Drizzle or toss with the balsamic dressing right before serving.

Original recipe found here

 

Arugula has a peppery mustard flavour and is delicious in salads, sandwiches, soups, juices and Italian-style pasta dishes.  High in vitamins A, C, K and B-complexes. Try arugula in this delicious salad.

Arugula Salad with Grape & Avocado

Serves 2-4

6 cups fresh arugula

2 cups halved seedless grapes (red or green)

1 avocado, peeled, pitted & diced

1/2 cup crumbled goat cheese

1/2 cup toasted chopped pecans

half a small red onion, thinly sliced

balsamic vinaigrette (recipe below)

Balsamic Vinaigrette ingredients:

1/3 cup extra virgin olive oil

3 tbsp balsamic vinegar

2 tbsp honey

sea salt and freshly ground black pepper to taste

Whisk together vinaigrette ingredients in small bowl until well combined.

Place salad ingredients in large bowl, drizzle balsamic vinaigrette over top and toss well to combine.

Original recipe found here

 

Balsamic Roasted Beet Salad

Serves 6

8 medium-size beets, tops removed and scrubbed
½ cup balsamic vinegar
½ cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
¹/³ cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Original recipe found here

 

Apple Pecan Feta Spinach Salad

Serves 7 – 8

10 oz baby spinach

3 small gala apples or 2 medium, cored and thinly sliced

1 cup pecans, toasted

4 oz feta cheese, crumbled (don’t use the pre-crumbled stuff)

1/2 cup dried cranberries

12 oz bacon, cooked and crumbled (optional)

1/2 small red onion, sliced into thin strips (optional)

Maple-Cider Vinaigrette

1/2 cup olive oil

1/4 cup apple cider vinegar

2 Tbsp pure maple syrup

2 tsp dijon mustard

1/4 tsp salt

1/4 tsp freshly ground black pepper

If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.

In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

For the dressing:

Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

Original recipe found here

 

Lemon Orzo Salad

Serves 4

1 cup orzo
Salt-about 1/2 tsp. for boiling water
2 cloves garlic, finely chopped
1 teaspoon olive oil
8 asparagus spears, cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper, to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.

In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.

Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

Original recipe found here

 

Quinoa Salad w/ Spinach, Strawberries, & Blueberries

Serves 4-6
Dressing:

1/2 cup olive oil

1/4 cup balsamic vinegar

3 to 4 tablespoons brown sugar

1 1/2 teaspoons garlic powder

1 teaspoon mustard powder

1 teaspoon onion powder

garlic salt or garlic powder

salt and pepper

Salad:

one package (10 oz) fresh spinach (about 10 cups of torn leaves)

2 cups sliced fresh strawberries (cleaned and hulled)

1 cup blueberries

1 cup mandarin orange slices

1 cup sliced peach

1/4 cup sliced green onions

1 cup cooked quinoa

In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.

In a large bowl, combine all of the salad ingredients. Right before serving, add the dressing to the salad and toss.

Original recipe found here

 

Mandarin Pasta Spinach Salad w/ Teriyaki Dressing

Serves 4

8 ounces bowtie pasta noodles

4 cups spinach leaves

½ cup craisins

⅓ cup cashews or Diamond of California Pine Nuts

1 4-ounce can mandarin oranges, drained

¼ cup cilantro leaves, roughly chopped

Dressing:

⅓ cup teriyaki sauce (the thicker, the better!)

⅓ cup rice wine vinegar (may sub apple cider vinegar)

½ teaspoon garlic powder

½ teaspoon onion powder (if you have it)

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon sugar

½ cup oil (such as vegetable oil, canola oil, olive oil)

Cook pasta according to package instructions, drain and rinse with cold water. Set aside.

While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.

In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Original recipe found here

 

Avocado Strawberry Spinach Salad w/ Poppyseed Dressing

Serves 2-4

6 cups fresh baby spinach

1 pint strawberries, hulled and sliced

1 avocado, diced (or you can double this to 2 avocados!)

4 ounces crumbled gorgonzola or blue cheese

1/4 cup sliced almonds, toasted

half a small red onion, thinly sliced

poppyseed dressing (recipe below)

Dressing:

1/2 cup avocado oil (or any oil, such as olive oil)

3 Tablespoons apple cider vinegar

2 Tbsp. honey

1 Tbsp. poppy seeds

pinch of ground dry mustard (optional)

salt and pepper

Toss all salad ingredients together with your desired amount of dressing until combined. Serve immediately.

Poppyseed Dressing:

Whisk all ingredients together until combined.

Original recipe found here

 

Spiced Chickpea & Purslane Salad

Serves 4

8 cups purslane leaves

3/4 cup finely chopped purslane stems

3/4 cup finely sliced green onions

1/4 cup capers

1/4 cup basil leaves washed and torn into small pieces

For vinaigrette:

3 tbsp extra-virgin olive oil

1 tbsp freshly squeezed lemon juice

fine sea salt to taste

freshly ground black pepper to taste

For spiced chickpeas:

1 tbsp + 1 tsp extra-virgin olive oil

2 cups cooked chickpeas

2 tsp pink peppercorns

2 tsp whole fennel

1 tsp wild thyme (zahtar)

1/2 tsp ground cardamon

1/2 tsp fine sea salt

Prepare purslane: If the purslane still has got its roots attached, chop them off. Fill a large bowl with cold water and soak the purslane for 10-15 min. Then rinse to remove any remaining soil and dry in a salad spinner. Separate the leaves and the stems. Measure 8 loosely packed cups of the purslane leaves and finely chop a bunch of the stems to make 3/4 cups. Reserve the rest of the stems for a stew (they freeze well): purslane contains a lot of mucilage that works great in thickening a gravy.

Make spiced chickpeas: Gather the spices, grind them or pound in a mortar and pestle. Warm up the olive oil in a small pan on the low-medium heat. Transfer the chickpeas in the pan and shake the pan a few times to coat the chickpeas in oil. Drizzle the spices over the chickpeas and shake the pan a few times again. Cook for about 2 min to release the aroma of the spices and set aside.

Make vinaigrette: Whisk the olive oil and lemon juice until the mixture gets a uniform color (emulsifies) and season with salt and black pepper to taste.

Assemble salad: Transfer the purslane leaves in a large salad bowl, pour the vinaigrette over and toss with your hands to combine. Divide the leaves among the serving plates. In a mixing bowl combine the purslane stems, green onions, capers and basil leaves and then divide the mixture among the serving plates. Finally, sprinkle the spiced chickpeas over each plate and serve immediately.

Original recipe found here

 

Beet and Arugula Salad with Grapefruit Vinaigrette

Serves 4

½ lb fresh baby arugula

3 large beets (golden would be great in this dish too)

2 tbsp lemon juice or apple cider vinegar

1 large grapefruit

2 tbsp extra virgin olive oil

seas salt and pepper to taste

Wash your beets well and place them in a large pot.

Cover the beets with water and add in your apple cider vinegar or lemon juice.

Put the lid on and bring the water to a rolling boil, then reduce and simmer until the beets are tender, about 30-45 minutes

When the beets are cooked, remove them from the water and allow them to cool enough to handle.

When the beets have cooled, it should be fairly easy to peel the skins off using a paper towel or kitchen rag (use and old one though because it will now be a red kitchen rag).

When the beets are peeled, slice them into ⅛ to ¼ inch thick slices.

Spread your arugula out on a large platter and arrange the beet slices on the arugula.

Peel your grapefruit, making sure to remove as much of the pith as possible. That’s bitter!

Using a paring knife, cut the grapefruit sections out, excluding the membranes (tidbit of info, this is what it means to supreme, in cooking terms). I do this directly over the salad so that the extra grapefruit juice falls on the salad.

When you’ve cut out the segments, squeeze the remainder of the grapefruit all over the salad and discard the rest.

Drizzle the salad with olive oil.

Sprinkle sea salt and pepper generously on the salad.

Original recipe found here

 

Pineapple Kale Salad

Serves 6-8

1 bunch kale, stalks removed and sliced in thin strips (about 5-6 cups)

1 avocado, diced

½ cup ripe pineapple, diced

⅓ cup macadamia nuts, roughly chopped

⅓ cup unsweetened coconut chips or shredded coconut

optional toppings: sliced mango, dried fruit pieces, other nuts or seeds, cilantro or mint

Dressing:

1 cup full fat coconut milk

1 cup ripe pineapple, diced

1 lime, zested and juiced

2 teaspoons honey or other sweetener of choice (you can omit this if your pineapple is really ripe and sweet. Or you can add more honey, to taste)

Blend together the 1 cup pineapple, lime zest and juice, coconut milk and honey in a blender until smooth and creamy.

Pour ½ the dressing onto the sliced kale and massage the kale with the dressing for 2-3 minutes or until the kale starts to soften.

Place the kale and the remaining dressing in the fridge for at least one hour (but overnight is best!) or until you are ready to eat (I’ve even left it in there for 3 days and it’s been perfect).

To serve, add ½ cup diced pineapple, diced avocado, macadamia nuts, coconut chips and any other toppings. Serve with remaining creamy pineapple coconut dressing. Toss and Enjoy!

Original recipe found here