This salad is a full meal. It has warm spiced butternut squash with chickpeas and a tahini dressing over mixed lettuce.
Start by preheating your oven to 425. In a large bowl toss the butternut squash and garlic cloves with all spice, coconut oil and sea salt. Arrange the mixture on a baking sheet in a single layer. Roast for 25 minutes or until the squash has browned and is fork tender.
While the butternut is baking make the dressing. Combine the minced garlic, lemon juice, tahini, water and oil. Depending on my mood and how thick the tahini is I either run it through the food processor or whisk by hand. Add up to 2 tablespoons more water if the mixture isn’t the consistency you would like.
To plate place three cups of greens on a dinner plate. Heap 1/3 of the warm butternut squash in center. Sprinkle 2/3 cup of chickpeas and 1/3 of the red onion on top. Drizzle a generous amount of dressing on top and garnish with 1/3 cup cilantro.
This salad is springtime in your bowl. It’s colors and flavors are the very essence of this gorgeous season. Salads are forgiving, so if you can’t find one or two of these ingredients, don’t sweat it. Just do without.
Assemble the salad by putting all salad ingredients in a bowl.
Put all dressing ingredients in a blender (it will be silky smooth if run through a high-powered blender like the Vita-Mix). Blend on high until smooth, about 30-45 seconds.
To serve, put in salad bowls and toss with some dressing.
This colorful salad highlights all California has to offer in autumn and winter, complete with honey-caramelized pecans.
Prepare salad dressing by combining all dressing ingredients but oil. Whisk dressing as you pour the oil in to incorporate it well. Let dressing it sit while you craft the salad.
Caramelize the nuts by melting butter in a pan, then add the nuts and drizzle the honey over the nuts. Stir well. Cook on medium heat, stirring frequently, about 4 minutes. Set aside.
Prepare the pomegranate over a bowl of water. Slice pomegranate, then thumb out the seeds. The membrane will float, the seeds will sink. Pour out membranes and water from the bowl, strain the remaining water out, leaving the seeds alone with virtually no mess for you to clean up! See pictures below.
Thinly slice the pear, apple, and avocado.
Combine all the salad ingredients in a large bowl. Allow each person to pour desired amount of dressing over their bowl of salad. (Keeping the dressing separate allows you to make the salad ahead of time without it getting soggy. You can prepare the salad a couple hours before serving, stored in the fridge.)
This simple, yet surprisingly rich and delicious salad is a favorite request for birthdays and special occasions! In the summer, you can switch up the bell pepper for sliced tomatoes, if desired.
Tear the greens into a large, pretty serving bowl and top with peas and water chestnuts. Spread desired amount of mayonnaise over, covering the surface. Arrange slices of red pepper and eggs over the top, and sprinkle with parmesan cheese. Tastes even better if it can sit in the refrigerator for about 24 hours, so plan to make ahead if you can! It’s still delicious even done at the last minute, though. Dig in and enjoy!
A slaw is any salad that consists of shredded cabbage as its primary ingredient. (It comes from a dutch term, “koolsla,” meaning cabbage salad- foodtimeline.org). When making a slaw I try to achieve a wide range of textures, colors, and taste. We’ve had an abundance of arugula in our garden this month and added that to my favorite slaw; full of herbs, farm fresh produce, and dressed with a fresh ginger vinaigrette
Combine dressing ingredients together in a glass jar or bowl. This may make more then your salad requires. Any extra can be stored in the fridge.
Combine salad ingredients in a bowl.
Toss well. Taste and adjust seasonings if necessary.
Serve.