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5 Salads to Make ASAP

5 Salads to Make ASAP

I don't normally post on this day but for those who feel like they don't know what to make for Thanksgiving, or have a dinner to go to were they have to bring something, fear no more! I have a few awesome side dishes you could make-


Butternut Squash & Quinoa Salad with Balsamic Dressing
Ingredients:
1 1/2 cups cubed butternut squash
1 tbsp olive oil
Salt and pepper
1 1/2 cups cooked quinoa
2 cups spinach
1 pomegranate
For the dressing:
1 tbsp balsamic vinegar
1 tbsp olive oil
A pinch of ground black pepper
See full recipe here
Β 


Roasted Pumpkin, Fennel, and Peach Salad
Ingredients:
1 Kent/Japanese pumpkin (keep skin and seeds)
2 + 4 tbsp cold-pressed olive oil
4 tbsp honey
2 limes, juice
Sea salt and black pepper
Salad ingredients-
2 handfuls almonds
4 peaches, stone removed and cut into wedges
2 fennels, finely sliced, fronds reserved
1 large head of lettuce, leaves separated and torn into bite-size pieces
See full recipe here


Mediterranean Quinoa Salad
Ingredients:
1Β½ cup dry quinoa
Β½ teaspoon kosher salt
Β½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
Β½ teaspoon dry basil, minced
Β½ teaspoon dried thyme, crushed between your fingers
kosher salt and freshly ground black pepper
3 cups arugula
1 15 ounce can garbanzo beans, drained
1 package DeLallo Zesty Salad Savors
or
β…“ cup roasted red bell pepper, drained and chopped
β…“ cup pitted kalamata olives, sliced
β…“ cup crumbled feta cheese
ΒΌ cup basil, thinly slivered
See full recipe here
Β 


Creamy Kale Salad with Chickpeas and Shallot
Ingredients:
Chickpeas-
1 15-ounce (425 g) can chickpeas, drained, rinsed and well dried
1 Tbsp (15 ml) grapeseed or avocado oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp sea salt
optional: pinch each ground cardamom + coriander
Shallot- 
1 cup (160 g) thinly sliced shallot (~ 3 large shallot)
2 Tbsp (15 g) brown rice (or all purpose) flour
Pinch each salt + pepper
Avocado, grape seed, or coconut oil for pan-frying (~2 Tbsp or 30 ml)
Dressing- 
1/3 cup (80 g) tahini
2 tsp finely minced garlic
1 lemon juiced (~3 Tbsp or 45 ml)
1 1/2-2 Tbsp (20-30 ml) maple syrup (or to taste)
Water to thin (~1/4 cup or 60 ml)
Salad-
1 large bundle of kale (non curly // or sub mixed greens)
1 Tbsp (15 ml) avocado or grape seed oil
1 Tbsp (15 ml) lemon juice
1 beet, finely grated or sliced
DUKKAH optional
1/2 cup (67 g) roasted unsalted hazelnuts
1/3 cup (47 g) sesame seeds
2 Tbsp ( 6 g) coriander seeds (or 1 heaping Tbsp ground coriander)
2 Tbsp (6 g) ground cumin
1 tsp ground black pepper
1/2 tsp sea salt
optional: 1/4 tsp each ground cinnamon + coconut sugar
See full recipe here
Β 


Fall Harvest Salad with Tumeric Dressing
Ingredients:
Salad- 
1 medium delicata squash
2 bunches kale, stems removed and chopped
Juice of 1 lemon
Splash of extra virgin olive oil
2 apples, cored and diced
1/2 cup pomegranate arils
Dressing-
1/2 cup hemp seeds
1/2 cup lemon juice (about 2 lemons)
1/4 cup water
1 small shallot, diced (about 3 tablespoons)
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1 scoop Mega Food Daily Turmeric Nutrient Booster Powder
1/4 teaspoon ginger
1/4 teaspoon ground turmeric
Salt to taste
Pinch of cayenne (optional)
See full recipe here
Β 


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