Category Archives: Salad

Categories Fall Archive, Salad

Wild Rice Harvest Salad with Delicata Squash, Brussels, and Sesame Ginger Vinaigrette

Wild Rice Harvest Salad with Delicata Squash, Brussels, and Sesame Ginger Vinaigrette

Image: Flavor the Moments
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Wild Rice Harvest Salad with Delicata Squash, Brussels, and Sesame Ginger Vinaigrette

Servings

4

Ingredients

  • 1 cup of wild rice
  • 4 cups of chicken broth
  • ½ cup craisins
  • ½ cup of toasted pecans
  • ⅓ cup crumbled goat cheese (optional)
  • 1 lb. bag of brussels sprouts, stems trimmed, and cut in half
  • 1 delicata squash
  • Olive oil
  • Garlic powder
  • Rosemary
  • Salt and pepper
For the Dressing
  • 2 tablespoons of sesame oil *this gives the dressing a quintessential asian flavor*
  • 1 tsp of fresh ginger, grated or minced
  • 1 clove of garlic, minced
  • 2 tablespoons of tahini
  • 3 tablespoons of apple cider or rice wine vinegar
  • 4 tablespoons of olive oil
  • 2 tablespoons of maple syrup
  • Salt and pepper to taste

Instructions

Preheat the oven to 425 degrees.

Cook the wild rice according to package instructions. 

Line two sheet trays with parchment paper. To one tray, add the butternut squash that has been peeled and diced into 1-inch cubes. Season with olive oil, salt, pepper, garlic powder and rosemary. 

Bake for about 45 minutes until tender and charred, flipping once halfway through. To the other tray, add the Brussels sprouts that have been trimmed and halved. Season with olive oil, salt, pepper, garlic powder and rosemary. Bake for about 35 minutes until tender and charred, flipping once halfway through. 

To make the dressing, combine all the ingredients in a bowl. Whisk to combine and taste for seasonings. 

In a large bowl combine the cooked rice, veggies, and all the toppings. Dress with enough dressing to coat. Taste for seasoning and adjust salt and pepper. Enjoy!

Shopping List

Produce
  • 1 lb. bag of brussels sprouts, stems trimmed, and cut in half
  • 1 delicata squash (if you can’t find this squash, you can get regular butternut)
  • FRESH ginger
  • 1 clove of garlic
Dairy
  • Crumbled goat cheese
Dried Goods
  • Wild rice
  • Craisins
  • Pecans
Pantry Items
  • Sesame oil *this gives the dressing a quintessential Asian flavor*
  • Tahini
  • 1 quart of chicken broth (or vegetable broth)
  • Apple cider or rice wine vinegar
  • Maple syrup
  • Dried spices of choice: garlic powder, curry powder, dried rosemary
  • Olive oil
  • Salt & pepper

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    Categories Salad

    Harvest Salad with Roasted Delicata Squash, Barley, Goat Cheese tossed in a Lemon Basil Pesto

    Harvest Salad with Roasted Delicata Squash, Barley, Goat Cheese tossed in a Lemon Basil Pesto

    Image: My Intuitive Health
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    Harvest Salad with Roasted Delicata Squash, Barley, Goat Cheese tossed in a Lemon Basil Pesto

    Servings

    4

    Ingredients

    • 1 box of arugula (5oz) or kale
    • 1 delicata squash
    • 1 tbsp olive oil
    • 1/2 tsp garlic powder
    • 1/2 tsp dried rosemary
    • 3 oz crumbled goat cheese
    • 1 avocado
    • Salt and pepper
    For the Barley
    • 1 cup of dried barley
    • 2-3 cups of cooking liquid such as chicken broth
    • Salt and pepper to taste
    For the Pesto
    • 1 cup of fresh basil
    • 2 cloves of garlic
    • Juice of 1 lemon
    • ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
    • ⅓ cup olive oil
    • Salt and pepper to taste

    Instructions

    For the Squash:

    Preheat the oven to 425 degrees.

    Line one sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).

    For the Barley:

    Add 1 cup of barley with 2.5 cups of liquid (I like chicken or vegetable broth) to a pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Season with salt and pepper and a tbsp of the pesto. 

    For the Pesto:

    In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil.

    To assemble:

    Layer arugula, barley, squash, goat cheese, sliced avocado and any extra nuts you have. Toss with lemon basil pesto and enjoy!

    Grocery Shopping List

    Produce
    • 1 cup of fresh basil
    • 2 cloves of garlic
    • 1 lemon
    • 1 delicata squash (can also get a butternut squash that's been peeled and diced into 1 inch cubes)
    • 1 box of arugula (5oz) or lettuce of choice
    • 1 avocado
    Dairy
    • 3 oz crumbled goat cheese
    Pantry Items
    • 1 cup of dried barley (or grain of choice)
    • 2-3 cups of cooking liquid such as chicken broth
    • ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)​
    • Dried rosemary​
    • Garlic powder
    • Olive oil
    • Salt and pepper

    Equipment Needed

    • Food processor or high speed blender (if you don't have this, you can buy store bought pesto and omit the pesto ingredients from your shopping)
    • 1 sheet tray lined with parchment paper (the parchment paper is key for keeping the squash from sticking)
    • Knife and cutting board
    • Large salad bowl to serve

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      Categories Salad

      Harvest Bowls with Roasted Delicata Squash, Brussels, Farro, & Goat Cheese tossed in Lemon Basil Sauce

      Harvest Bowls with Roasted Delicata Squash, Brussels, Farro, & Goat Cheese tossed in Lemon Basil Sauce

      Image: My Intuitive Health
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      Harvest Bowls with Roasted Delicata Squash, Brussels, Farro, & Goat Cheese tossed in Lemon Basil Sauce

      Servings

      4

      Ingredients

      • 1 box of arugula (5oz) or kale
      • 3 oz crumbled goat cheese
      • 1 avocado
      For the Brussels Sprouts
      • 1 lb. of brussel sprouts, trimed and halved
      • 1 tbsp olive oil
      • 1/2 tsp garlic powder
      • 1/2 tsp dried rosemary
      • Salt and pepper
      For the Squash
      • 1 delicata squash
      • 1 tbsp olive oil
      • 1/2 tsp garlic powder
      • 1/2 tsp dried rosemary
      • Salt and pepper
      For the Farro
      • 1 cup of dried farro
      • 2-3 cups of cooking liquid such as chicken broth
      • Salt and pepper to taste
      For the Lemon Basil Sauce
      • 1 cup of fresh basil
      • 2 cloves of garlic
      • Juice & zest of 1 lemon
      • ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
      • ⅓ cup olive oil
      • Salt and pepper to taste

      Instructions

      Preheat the oven to 425 degrees.

      Line two sheet tray with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with oil, salt, pepper, garlic powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).

      Trim the brussels sprouts and cut in half. Add them to the second sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char).

      For the Farro:

      Add 1 cup of farro with 2.5 cups of liquid (I like chicken or vegetable broth) to a pot over high heat. Bring to a boil and then reduce to a simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Season with salt and pepper and a tbsp of the pesto. 

      For the Pesto:

      In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil.

      To assemble:

      Layer arugula, farro, squash, brussels, goat cheese, sliced avocado and any extra nuts you have. Toss with lemon basil pesto and enjoy!

      Shopping List

      Produce
      • 1 box of arugula (5oz) or lettuce of choice
      • 1 delicata squash (or a butternut squash, peeled and diced)
      • 1 lb. of Brussels sprouts
      • 1 ripe avocado
      • 1 cup of fresh basil
      • 2 cloves of garlic
      • 1 lemon
      Dairy
      • 3 oz crumbled goat cheese
      Pantry Items
      • Farro (or grain of choice such as barley or quinoa)
      • Chicken or vegetable broth (could also just use water)
      • ⅓ nuts (walnuts, pine nuts, cashews, pistachios etc)
      • Garlic powder
      • Dried rosemary
      • Olive oil
      • Salt & pepper

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        Categories Salad, Summer Archive

        Grilled Corn Salad

        Grilled Corn Salad

        Image: Rainbow Plant Life
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        Grilled Corn Salad

        Ingredients

        • 3-4 ears of corn
        • 1 pint of cherry tomatoes
        • 1 jalapeno, seeds removed and finely chopped
        • Juice of 1 lime
        • 2 tbsp olive oil
        • ½ tsp cumin
        • 1 can of beans (black or white), drained and rinsed
        • 1 ripe avocado, diced
        • Salt and pepper

        Instructions

        Turn the grill on medium high heat. Husk the corn and brush it with olive oil, salt and pepper. Place the flesh directly on the grill and cook for about 10 minutes, turning every few minutes. Remove from heat, let cool, then cut the kernels off the cob with a knife. Add to a large salad bowl. 

        Place the cherry tomatoes in a grill pan and cook for about 5 minutes until they begin to burst. Remove from heat and place in a large salad bowl. Add the diced avocado and beans. 

        Whisk the jalapeno, lime, oil, cumin, salt and pepper in a small bowl then add to the corn mixture. Toss to coat. Taste for seasoning and adjust accordingly.

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          Categories Salad, Summer Archive

          Kale Caesar

          Kale Caesar

          Image: Cocina De Coco
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          Kale Caesar

          Ingredients

          • 1 cup dried farro
          • 2.5 cups of chicken broth (or water)
          • 2 bunches of dino (lacinato) kale, stemmed and chopped
          • 1 cup toasted walnuts, chopped
          • ½ cup shaved parmesan
          • Olive oil
          • Salt and pepper
          For the Tahini Caesar Dressing
          • Juice of 1 lemon juice
          • 1 tsp Dijon mustard
          • 1 tsp worcestershire sauce
          • 2 tbsp tahini paste
          • 1-2 garlic cloves
          • ⅓ cup grated parmesan
          • 1 tsp kosher salt
          • Black pepper (or to taste)
          • ⅓-½ cup extra virgin olive oil

          Instructions

          Cook the farro on the stovetop according to package instructions. I usually measure 1cup of dried farro to ⅖ cups of chicken broth and simmer until the liquid has just been absorbed. Season with salt, pepper, and a drizzle of olive oil.

           

          For the dressing: Blend all the dressing ingredients besides the olive oil in a food processor. Slowly stream in the olive oil until the sauce is smooth, emulsified, and resembles a caesar salad dressing consistency. 

          Toss the warm farro on the kale and mix together with toasted walnuts, cheese, and enough dressing to coat. Enjoy!

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