Posts categorized under "Salads"

Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

September 30, 2019  |  Salads

INGREDIENTS

Salad

  • 1 cup wild rice, or quinoa
  • ½ teaspoon fine sea salt, divided
  • 1 ½ pounds sweet potatoes (2 medium or 3 small), peeled and sliced into 1” cubes
  • 1 ½ tablespoons extra-virgin olive oil
  • ¾ cup pumpkin/sunflower seeds, chopped pecans/walnuts/almonds, etc.
  • 5 cups arugula
  • ½ cup feta or goat cheese
  • ½ cup thinly sliced green onion
  • ¼ cup dried cranberries

Ginger dressing (this makes extra)

  • ½ cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp maple syrup or honey
  • 2 tsp ginger
  • Salt/pepper

INSTRUCTIONS

  1. Cook rice/quinoa separately
  2. Roast seeds/nuts
  3. Cut potatoes in small cubes, drizzle in olive oil, cook at 425F for about 30 minutes, flipping every 10 minutes.
  4. Combine dressing ingredients
  5. Add rice/quinoa at bottom of bowl, slightly warm. Add arugula, then sweet potatoes, nuts, and dressing.
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Simple French Carrot Salad

September 26, 2019  |  Salads, Snacks
  • 1 pound carrots, grated
  • 2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tsp honey
  • salt/pepper
  • parsley, chives

Mix and you’re done! Keeps well overnight for lunches. You can get away with not measuring anything.

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Squash and Lentil Salad

September 16, 2019  |  Salads, Uncategorized

*Also works great with sweet potatoes

Salad

  • 1 butternut squash (or 2 medium sweet potatoes)
  • 1/4 tsp each, salt, cayenne pepper
  • 1 tbsp butter or olive oil
  • 1 cup green lentils
  • 1/2 cup pomegranate seeds (options)
  • 1/4 cup (or more!) pecans, walnuts, etc.
  • 2 tbsp pumpkin seeds
  • 4 cups greens

Dressing

  • 1/2 cup plain yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp each, ground cumin and salt
  • 1 to 3 tbsp milk (optional, never really needed)

Directions

  • Cube squash or sweet potatoes into 1/2″ cubes
  • Drizzle with butter or olive oil, salt, pepper, cayenne pepper
  • Cook at 350 F until almost cooked, then throw in chopped nuts, cook until golden, don’t overcook!
  • Boil lentils until tender
  • Mix dressing
  • Mix altogether. Best when lentils are room temp, squash/potatoes/nuts are warm, and dressing is cold.
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