Tag Archives: Salad

Categories Salad

Harvest Salad with Sweet Potato, Farro, and Green Goddess Dressing

Harvest Salad with Sweet Potato, Farro, and Green Goddess Dressing

Image: My Intuitive Health
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Harvest Salad with Sweet Potato, Farro, and Green Goddess Dressing

Ingredients

Salad
  • 3 cups of Dino/Lactino Kale thinly sliced (can sub with spinach or arugula)
  • 2 oz goat cheese
  • 1 avocado
  • 1 cup of farro (or grain of choice such as barley or quinoa)
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • Salt and pepper
Dressing
  • ½ cup fresh basil, packed
  • ½ cup full fat Greek yogurt
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1-2 cloves of garlic
  • 1 tbsp of maple syrup
  • ½ tsp salt
  • Pepper to taste
  • Water to thin if needed

Instructions

For the Sweet Potato

Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt, pepper, and curry power. Bake for about 35-40 minutes, flipping once halfway through, until tender and charring.

For the Farro

Cook farro according to package instructions. Combine the farro and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 15 minutes).

For the Dressing

In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.

To Assemble

In a large salad bowl, toss the lettuce with enough dressing to coat. Top with the cooked grain, roasted sweet potato, sliced avocado, and cheese. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!

Grocery Shopping List

Produce
  • 3 cups of Dino/lactino kale, washed and thinly sliced (this is my favorite type of kale because it is softer than curly leaf kale. Feel free to sub with spinach or arugula)
  • 1 ripe avocado
  • 1 large sweet potato
  • 1 garlic clove
  • 1 lemon
  • 1 cup fresh basil
Dairy
  • 2 oz crumbled goat cheese
  • Plain Greek yogurt
Dry
  • 1 cup of farro (or grain of choice such as barley or quinoa)
Pantry Staples
  • Curry powder and or smoked paprika
  • Maple syrup (or agave)
  • Olive oil
  • Salt and pepper

Equipment Needed

  • Food processor or high speed blender
  • Oven preheated to 425 degrees
  • Sheet tray lined with parchment paper
  • Medium sized pot for the grain
  • Knife and cutting board
  • Large salad bowl

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    Categories Mastermind Archive, Salad, Spring Archive

    Strawberry Spinach Salad

    Strawberry Spinach Salad

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    Strawberry Spinach Salad

    Ingredients

    For the Salad
    • 3 cups of spinach
    • 1 cup of fresh strawberries, sliced
    • ⅓ cup crumbled feta or goat cheese
    • ¼ cup nut of choice such as pecans
    • ¼ cup dried cranberries
    For the Dressing
    • ¼ cup maple syrup
    • ¼ balsamic vinegar
    • ⅓ cup olive oil
    • 1 clove of minced garlic
    • Salt and pepper

    Instructions

    Whisk all the salad ingredients together in a bowl or in a mason jar. Add the spinach to a large salad bowl and toss with just enough dressing to coat. Add the toppings over the lettuce and toss before serving. Option to serve with grilled chicken for an easy meal prep!

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      Categories Appetizer / Side, Blog Post, Mastermind Archive

      Homemade Falafel with Greek Salad

      Homemade Falafel with Greek Salad

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      Homemade Falafel with Greek Salad

      Servings

      4

      Ingredients

      For the Falafel (yeilds 16-20 patties)
      • 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
      • 1 small onion, coarsely chopped
      • 4 cloves garlic, minced
      • ½ cup lightly packed fresh flat-leaf parsley leaves
      • 1 ½ tablespoons lemon juice (half a lemon)
      • 2 tablespoons flour (can use almond flour for GF)
      • 2 teaspoons cumin
      • ½ tsp coriander
      • ¼ teaspoon baking soda
      • 1 teaspoon kosher salt
      • Black pepper
      • ¼ cup canola oil for frying
      For the Salad
      • Lettuce of choice (I like to buy the heads of romaine and chop them)
      • ¼ cup crumbled feta
      • 1 red bell pepper, diced
      • ½ cucumber, diced
      For the Dressing
      • ¼ cup Greek yogurt
      • ¼ cup olive oil
      • 2 tbsp red wine vinegar
      • 1 garlic clove
      • 1 tsp dried oregano
      • 1-2 tsp honey
      • Salt and pepper to taste

      Instructions

      Soak 1 cup of *DRIED* chickpeas in water overnight. 

      In a food processor, add all of the ingredients for the falafel (besides the canola oil) and pulse until the mixture is combined but still grainy. Form into small balls and flatten into a patty and place on a sheet of wax or parchment paper until ready to fry. 

      Meanwhile, heat oil on high in a cast iron skillet. Fry each patty until the bottom side turns golden brown then flip (about 2-3 minutes a side).

      To make the salad dressing, blend all the ingredients together in a food processor. Taste for seasoning. 

      To serve, add all the salad ingredients to a large bowl and toss with the salad dressing until evenly coated. Place warm falafel on top of each serving. Enjoy!

      Shopping List

      Produce
      • 1 red bell pepper
      • 1 small cucumber
      • Lettuce of choice such as romaine
      • Fresh parsley
      • 1 lemon
      • 1 small onion
      • 5 cloves garlic
      Other
      • DRIED chickpeas (these come in a bag)
      • Honey (can sub. with maple syrup or sugar)
      • Red wine vinegar
      Dairy
      • Crumbled feta
      • Plain Greek Yogurt
      Pantry Staples
      • Flour (can use almound flour for GF)
      • Cumin
      • Dried oregano (necessary for the "Greek" flavor in the dressing)
      • Ground coriander
      • Baking soda
      • Salt and pepper
      • Olive oil
      • CANOLA oil for frying (olive oil won't work, it will burn. Be sure you have a neutral oil such as canola, vegetable, peanut oil)

      Equipment Needed

      • Large salad bowl
      • Food processor or blender
      • Large frying pan
      • Knife/cutting board
      • Peice of wax or parchment paper

      Contact Hannah

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      Get In Touch

        Holistic Cooking & Nutrition Counseling

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        Categories Blog Post

        Homemade Falafel with Greek Salad

        Homemade Falafel with Greek Salad

        Print This Post

        Homemade Falafel with Greek Salad

        Servings

        4

        Ingredients

        For the Falafel
        • 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
        • 1 small onion, coarsely chopped
        • 4 cloves garlic, minced
        • ¼ cup lightly packed basil leaves
        • ¼ cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
        • 1 ½ tablespoons lemon juice (half a lemon)
        • 2 tablespoons almond flour (can use regular flour)
        • 2 teaspoons cumin
        • ½ tsp coriander
        • ¼ teaspoon baking soda
        • 1 ¼ teaspoon kosher salt
        • Black pepper
        • ¼ cup canola oil for frying
        Tahini Drizzle (optional)
        • ¼ cup tahini
        • 1 clove of garlic, finely minced
        • Juice of 1 lemon
        • 1 tbs maple syrup
        • ½ tsp cumin
        • Water to thin
        For the Salad
        • 1 cup of diced tomatoes
        • ¼ cup crumbled feta
        • 1 red bell pepper, diced
        • ½ cucumber, diced
        • Lettuce of choice (I like to buy the heads of romaine and chop them)
        For the Dressing
        • ¼ cup Greek yogurt
        • ¼ cup olive oil
        • 2 tbsp red wine vinegar
        • 1 garlic clove
        • 1 tsp dried oregano
        • 1-2 tsp honey
        • Salt and pepper to taste

        Instructions

        Soak 1 cup of *DRIED* chickpeas in water overnight. 

        In a food processor, add all of the ingredients for the falafel (besides the canola oil) and pulse until the mixture is combined but still grainy. Form into small balls and flatten into a patty. 

        Meanwhile, heat oil on high in a cast iron skillet. Fry each patty until the bottom side turns golden brown then flip (about 2-3 minutes a side).

        To make the tahini sauce, combine all the ingredients into a food processor and blend. Taste for seasoning.

        To make the salad dressing, whisk all the ingredients together in a bowl. Taste for seasoning. 

        To serve, add all the salad ingredients to a large bowl and toss with the salad dressing until evenly coated. Place warm falafel on top of each serving. Spoon tahini sauce on top of the falafel and enjoy!

        Shopping List

        Produce
        • Tomatoes (2 large)
        • 1 red bell pepper
        • 1 small cucumber
        • Lettuce of choice such as romaine
        • Fresh basil
        • Fresh parsley
        • 2 lemons
        • 1 small onion
        • 4 cloves garlic
        Other
        • DRIED chickpeas
        • Maple syrup
        • Honey (can sub. with maple syrup or sugar)
        • Tahini
        • Red wine vinegar
        Dairy
        • Crumbled feta
        • Plain Greek Yogurt
        Pantry Staples
        • Flour (can use almound flour for GF)
        • Cumin
        • Dried oregano
        • Coriander
        • Smoked paprika (can sub. with curry powder)
        • Baking soda
        • Salt
        • Black pepper
        • Canola oil for frying

        Equipment Needed

        • Large salad bowl
        • Food processor or blender
        • Large frying pan
        • Knife/cutting board
        • Small bowl and whisk

        Contact Hannah

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        Get In Touch

          Holistic Cooking & Nutrition Counseling

          Are you ready to Get Started?

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          Categories Salad

          Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

          Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

          Image:
          Print This Post

          Winter Sweet Potato Salad with Burrata and Green Goddess Dressing

          Ingredients

          Salad
          • 3 cups of Dino/Lactino Kale thinly sliced (can sub with spinach or arugula)
          • 4 oz burrata (1 ball)
          • ¼ cup toasted nuts (walnuts, pecans, pistachios, pumpkin seeds etc)
          • 1 avocado
          • 1 cup of dried quinoa (or grain of choice such as barley or farro)
          • 2.5 cups of cooking liquid such as chicken or vegetable broth
          • 1 sweet potato
          • 1 tbsp olive oil
          • 1 tsp curry powder
          • Salt and pepper
          Dressing
          • ½ cup fresh basil
          • ¼ cup Greek yogurt
          • ¼ cup olive oil
          • Juice of 1 lemon
          • 1-2 cloves of garlic
          • 1 tbsp of maple syrup
          • Salt / pepper
          • Water to thin if needed

          Instructions

          For the Sweet Potato

          Preheat oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt, pepper, and curry power. Bake for about 35-40 minutes, flipping once halfway through, until tender and charring.

          For the Quinoa

          Cook quinoa according to package instructions. Combine the quinoa and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 15 minutes).

          For the Dressing

          In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.

          To Assemble

          In a large salad bowl, toss the lettuce with enough dressing to coat. Top with the cooked grain, roasted sweet potato, sliced avocado, toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and extra drizzle of dressing-enjoy!

          Grocery Shopping List

          Produce
          • 3 cups of Dino/lactino kale, washed and thinly sliced (this is my favorite type of kale because it is softer than curly leaf kale. Feel free to sub with spinach or arugula)
          • 1 ripe avocado
          • 1 large sweet potato
          • 1 garlic clove
          • 1 lemon
          • 1/2 cup fresh basil
          Dairy
          • 4 oz burrata (1 ball) - I love this cheese because it is creamy and decadent. You can also use goat cheese or feta.
          • Plain Greek yogurt
          Dry
          • 1 cup of dried quinoa (or grain of choice such as barley or farro)
          • ¼ cup of nut of choice for the salad
          Pantry Staples
          • 2.5 cups of cooking liquid (chicken broth, vegetable broth, or water)
          • Curry powder and or smoked paprika
          • Maple syrup (or agave)
          • Olive oil
          • Salt and pepper

          Equipment Needed

          • Food processor or high speed blender
          • Oven preheated to 425 degrees
          • Sheet tray lined with parchment paper
          • Medium sized pot for the grain
          • Knife and cutting board
          • Large salad bowl

          Contact Hannah

          Facebook Instagram Youtube

          Get In Touch

            Holistic Cooking & Nutrition Counseling

            Are you ready to Get Started?

            Join Cook Well
            Book a Complimentary Call
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