SALAD RECIPES

SHAVED CAULIFLOWER SALAD

Ingredients:
1/2 head of a large cauliflower
1 medium sized radicchio, cored
6 inner celery stalks with leaves
1/4 cup chives
1/4 cup flat-leaf parsley leaves
1/2 cup honey glazed walnuts
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4-5 dates, pitted
Salt and pepper

 

Method:
1. Break out your mandoline and shave the cauliflower as thin as the setting allows. Shave the radicchio by hand with a sharp knife. Place in a mixing bowl. Remove celery leaves and toss into the bowl. Cut the remaining stalks into thin matchsticks and add to the mix. Add parsley leaves and chopped chives.
2. For the dressing, combine all ingredients in a high-powered blender and puree until smooth. Mix with the veggies and add lemon zest or more citrus juice and salt to your liking.
3. For the walnuts, preheat the oven to 350.’ Massage walnuts with honey and sprinkle with salt. Bake for 10 + minutes or until just toasty. Combine with salad mixture and serve at room temperature.

 

Recipe by Happyolks
www.happyolks.com
www.facebook.com/Happyolks
www.twitter.com/happyolks


STACKED TOMATO, SUMMER VEGETABLE AND GRILLED BREAD SALAD

Ingredients:

DOUBLE TOMATO DRESSING

4 tablespoons olive oil
2 tablespoons finely chopped and drained oil-packed sun-dried tomatoes
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped fresh mint and basil
1 teaspoon honey
1/2 teaspoon finely chopped kalamata olives
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground sea salt
1 cup sliced cherry tomatoes (or other tiny tomatoes)

 

STACKED SALAD

2 red bell peppers
2 large zucchinis
About 1/3 cup olive oil
Sea salt
4 1/2 inch thick slices of whole wheat peasant bread (large, oval-shaped slices should come from a boule or large loaf)
1 garlic clove, peeled
3 cups baby rocket leaves (or other baby lettuce leaves, I used a mix)
2 small tomatoes, preferably yellow, sliced into fat rounds
1/4 cup very roughly chopped basil and mint leaves
4 ounces goat cheese, crumbled while cold and allowed to warm to room temperature

 

Method:
1. Make the dressing first. In a small bowl, whisk together all the ingredients except for the tomatoes. Gently fold in the tomatoes and let it sit at room temperature while preparing the salad. Stir before serving.
2. Roast the red bell peppers. Two options: heat a gas grill to high and while the grill is heating, put the whole peppers on the grate, close the lid and cook, turning every couple of minutes, until the peppers are blistered and blackened in most places (about 10 to 12 minutes). OR, using tongs, hold the peppers directly over the flame of a gas stove, turning occasionally, until the peppers are blackened in most places (around 8 minutes). Transfer the peppers to a bowl and cover tightly (with a lid, saran wrap or foil). Let cool for 10 to 20 minutes, then use your fingers to peel the skin away from the peppers. Put the peppers on a cutting board and split them lengthwise (in the direction of the stem/core). If possible, transfer some of the juice from inside the pepper to the bowl of dressing. Gently remove and discard the seeds, but don't rinse the peppers. Cut the two pieces in half lengthwise again, so you have a total of 8 strips.
3. Reduce the grill heat to medium. Trim off the ends of the zucchini and and halve them crosswise (through the middle). Stand one piece on end on the cutting board, and trim a sliver from two opposite sides to avoid having slices with a lot of skin. Cut down through the zucchini at ¼-inch intervals to yield four or five slices per zucchini half. Do the same with the remaining pieces, then brush them generously on both sides with olive oil and sprinkle with salt.
4. Generously brush the slices of bread with olive oil on both sides and sprinkle with salt. Arrange the bread slices and zucchini pieces in a single layer on the grill and close the lid. Grill the bread until golden brown on both sides, 1 to 2 minutes per side. Cook the zucchini until well marked on the first side (3 to 5 minutes), then flip to cook the other side until marked (2 to 3 minutes).
5. Transfer the zucchini to a plate and cover loosely to retain heat. Rub the grilled bread on both sides with the garlic clove.
6. Divide the rocket or lettuce leaves among four plates, scattering them loosely. Sprinkle about ⅓ of the herbs over the lettuce. Top the lettuce with a bread slice in the center of each plate. Top each bread slice with two or three slices of zucchini, placing them at a slight diagonal. Sprinkle half the goat cheese over the zucchini. Cover with a piece of roasted red pepper at a slight diagonal (use the larger strips of pepper, if you have any). Top with another sprinkle of herbs and the remaining goat cheese. Top with the last pieces of zucchini, then the last pieces of roasted pepper, the tomato slices. Spoon an equal amount of dressing around and over each of the "sandwiches" and top with any remaining herbs. Serve immediately.

 

Recipe by Cookie and Kate
www.cookieandkate.com
www.facebook.com/cookieandkate
www.twitter.com/cookieandkate


SUGAR SNAP PEA AND FENNEL SALAD WITH APPLE CIDER VINAIGRETTE

Ingredients:
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil or walnut oil
1 teaspoon Dijon mustard
2 teaspoons finely chopped shallots
1/4 teaspoon fine sea salt
2 cups sugar snap peas, tough strings removed, cut into thin strips
1 cup frozen peas, thawed
1 small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish)
1 tablespoon chopped fresh tarragon
Freshly ground black pepper
1/2 cup toasted walnuts

 

Method:
1. Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
2. Add the snap peas, peas, fennel, tarragon to bowl.
3. Toss to coat and season to taste with pepper.
4. Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if necessary.

 

Recipe by Gormande in the Kitchen
www.gourmandeinthekitchen.com
www.facebook.com/gourmandeinthekitchen
www.twitter.com/gourmandeinthek


GREEN BEAN, ROCKET, PEACH AND FIG SALAD WITH A RASPBERRY AND BALSAMIC VINEGAR DRESSING

Ingredients:

FOR THE SALAD

3 handfuls fresh green beans, ends trimmed
4-5 fresh, ripe but firm figs
4 handfuls of rocket
2 small, ripe but firm white peaches

 

FOR THE DRESSING

8 tablespoons extra virgin olive oil
1 teaspoon ground mustard
7 teaspoons agave syrup
8 teaspoons balsamic vinegar
Whole sea salt, just enough to taste
2-3 handfuls of fresh, ripe raspberries

 

TO COMPLETE

Thyme sprigs, to taste
Fresh chives, to taste

 

Method:
Cook the beans in boiling water for 6-8 minutes (don’t overcook them). Drain, rinse under running water, pat dry if necessary with some kitchen paper, transfer into a salad bowl and let cool (first at room temperature, then in the fridge).
Place all the dressing ingredients except the raspberries in a jar with a tight-fitting lid and shake well. Add the raspberries, shake a little more and refrigerate until ready to serve.
Once the green beans are completely cold, you can proceed making your salad. Wash and trim the figs then cut them into wedges. Wash the rocket and pat dry it with some paper towel. Wash the peach and slice it, removing the stone. Add the figs, rocket and peach to the salad bowl  where you previously put the green beans. Toss and mix, drizzle with the dressing, garnish with the thyme and chives and serve.

 

Recipe by cotto e crudo
www.cottoecrudo.com
www.facebook.com/cottoecrudo
www.twitter.com/cottoecrudo


MAPLE ROASTED BEETROOT AND GOAT CHEESE SALAD

Ingredients:
Handful of beetroot
1 tablespoon walnut oil
1 tablespoon maple syrup
Pinch of salt
Lettuce
Goat cheese
Sunflower seeds
Olive oil, for drizzling

 

Method:
1. Preheat oven to 425˚
2. Whisk together oil, maple syrup, and salt. Wash and quarter beetroot. Toss in oil mixture and place on a baking tray. Roast until soft and tender.
3. Once done, toss together with desired amount of lettuce, goat cheese, and sunflower seeds. Drizzle with a touch of olive oil.

 

Recipe by Naturally Ella
www.naturallyella.com
www.facebook.com/naturallyella
www.twitter.com/naturallyella


FREEKEH SALAD WITH BLACKBERRY VINAIGRETTE

Ingredients:

FOR THE BLACKBERRY VINAIGRETTE

1/3 cup blackberries
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons water
1 teaspoon Dijon mustard
1 small clove garlic minced
1/2 teaspoon honey
1/8 teaspoon salt

 

FOR THE SALAD

1 cup freekeh
1 tablespoon salt
1 cup blackberries
1/2 bulb fennel
4 cups mixed salad greens
1/4 cup chopped pistachios

 

Method:

FOR THE VINAIGRETTE

Combine all the ingredients in a blender and puree until smooth. Taste and adjust seasoning if needed. The flavours should be a nice balance of salty and sweet, feel free to adjust the amount of vinegar or honey. You may need to add a little bit more water if the dressing is too thick.

 

FOR THE SALAD

Prepare the freekeh by bringing 5 cups of cold water and the tablespoon of salt to a boil and cook uncovered until the freekeh is tender but still retains some bite, about 45 minutes. Drain the freekeh and toss with 2 tablespoons of the dressing and set aside to let the flavours develop while you finish the salad. Thinly slice the fennel with a mandoline reserving the fronds for garnish. To serve gently toss the greens, fennel and blackberries with the freekeh adding a little extra dressing to lightly coat everything, sprinkle with the pistachios and fennel fronds and serve.

 

Recipe by Scaling Back
www.scalingbackblog.com
www.facebook.com/scalingback
www.twitter.com/scalingback


CUCUMBER, RADISH AND TOMATO SALAD

Ingredients:
2 cucumbers
10 ripe cherry tomatoes
1 watermelon radish
A few springs of basil and mint
15 saffron threads
2 tablespoons of hot water
Splash of lemon juice
2 tablespoons of good olive oil
Sea salt

 

Method:
1. Mix the saffron threads with the hot water. Let sit for 30 minutes.
2. Using a mandoline or some mad knife skills slice the cucumbers lengthwise, discarding (or snacking on) the core/seeds. Slice the watermelon radish using the mandolin also, across the radish so you see that awesome starburst color. Slice the cherry tomatoes into eight’s through the core to make nice looking wedges.
3. Whisk together the oil, lemon juice and saffron water. Tear the herb leaves into large pieces. Toss all of the ingredients together, and dress with the saffron vinaigrette. Season to taste with good sea salt.

 

Recipe by Wrightfood
www.mattikaarts.com/blog


GRILLED APRICOT, GORGONZOLA, AND CANDIED WALNUT ROCKET SALAD

Ingredients:
6 apricots, halved and pitted
3 cups rocket
Extra virgin olive oil
Good quality balsamic vinegar
1/4 cup crumbled Gorgonzola cheese
1/4 cup candied walnuts
Extra virgin olive oil
Good quality balsamic vinegar

 

Method:
1. Heat grill or grill pan over medium high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.
2. Place rocket in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top rocket with cheese, walnuts, and grilled apricots. 

 

Recipe by Yummy Mummy Kitchen
www.yummymummykitchen.com
www.facebook.com/pages/Yummy-Mummy-Kitchen/176855779026667
www.twitter.com/yummymummyblog


ZUCCHINI, BEAN & BLUE CHEESE SALAD WITH WALNUTS

This salad only takes a few minutes to make. Work out quantities based on how many people you need to feed.

 

Ingredients:
Use roughly equal parts shaved zucchini ribbons to green beans (stalks trimmed)
Blue cheese crumbled (about 40g per portion) 
Roughly chopped raw walnuts (a small handful per portion)

 

DRESSING 

Ingredients:
3 tablespoon walnut oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and pepper

 

Method:
1. Bring a pot of water to the boil and blanch the beans for 3 minutes. Drain and shock with ice water. I rinse under a cold tap in a colander and then empty an ice tray of ice over the beans and allow them to cool.
2. Shave the zucchini using a wide flat vegetable peeler. Mix all the dressing ingredients a jar or bowl. Toss the beans, zucchini and dressing together and arrange on a flat plate or platter. Crumble over the blue cheese and sprinkle over the nuts. Add a little more salt and freshly ground black pepper to serve.

 

Recipe by Drizzle & Dip
www.drizzleanddip.com
www.facebook.com/DrizzleandDip
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MUSHROOM, CARAMELIZED ONION & CANNELLINI BEAN SALAD

Ingredients:
2 tablespoon olive oil
1 large onion, sliced thinly into half-circles
8 ounces mushrooms, thinly sliced
1/2 teaspoon dried thyme
1 cup cannellini beans, drained and rinsed
1 clove garlic, minced
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 cups fresh spinach leaves

 

Method:
Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
Add sliced  mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.
Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.

 

Recipe by Cookin' Canuck
www.cookincanuck.com
www.facebook.com/cookincanuck?ref=ts


LEMON, MUSTARD AND AVOCADO POTATO SALAD

Ingredients:
1 overflowing handful of new potatoes, scrubbed. Use the freshest ones you can find!
Juice of half a lemon
1/2 teaspoon salt and freshly ground black pepper
Twice as much extra virgin olive oil as lemon juice
1/2 teaspoon mustard (Dijon or wholegrain)
1 small ripe avocado
1 handful of baby spinach and rocket.

 

Method:
1. Chop potatoes into even sizes, so that no side is longer than 3cm (about 1 1/4″). Cover with cold water in an appropriately sized pot and put on medium heat. Bring to the boil, then reduce heat to medium low and let simmer at least 5 minutes or until a small sharp knife inserted receives very little resistance (if when you knife the potato it has to push other potatoes out of the way, you’re definitely not done yet!). Drain and immerse in cold water for a minute before draining again and letting potatoes dry out for minute (leave pot uncovered).
2. While potatoes are cooking, whisk all other ingredients except avocado and salad greens together in your serving bowl (with a whisk or fork). It should thicken and the oil should be totally incorporated with the lemon juice. Halve avocado, scoop out chunks of the flesh and stir into the dressing. The avocado doesn’t have to keep its shape. Add the dried potatoes to the bowl along with the salad greens (or add at the last minute if leaving overnight) and stir everything together. Cover and refrigerate if serving later.

 

Recipe by Two Spoons
www.twospoons.wordpress.com


BRUSSELS SPROUT SALAD WITH SOUR CHERRIES, HAZELNUTS AND MANCHEGO CHEESE

Ingredients:
3 cups thinly sliced Brussels spouts
1/2 cup fresh or frozen & defrosted sour cherries
2 tablespoons toasted hazelnuts or almonds, coarsely chopped
8 thin slices of Manchego cheese
1/4 cup mustard vinaigrette dressing

 

Method:
Slice the Brussels sprouts thinly using a handheld mandoline slicer. Place the sliced Brussel sprouts into a pot of boiling water and blanch for 2-3 minutes, until bright green yet still crisp, drain immediately and place into a bowl of iced water. Allow the sprouts to cool for a couple minutes, drain thoroughly and place in a medium size salad bowl.
Top the blanched and chilled Brussels sprouts with fresh or dried cherries, hazelnuts or almonds and toss with the dressing. Mound the salad onto 2-3 serving plates and garnish each salad with thin slices of the Manchego cheese. 

 

Recipe by Bijouxs
www.bijouxs.com/blog
www.facebook.com/pages/Bijouxs-Little-Kitchen-Jewels/128354523888133
www.twitter.com/bijouxs_com


SWEET CABBAGE SALAD

Ingredients:
4 cups chopped green cabbage
1/4 cup fresh peas
2 green onions, finely chopped
2 tablespoons toasted sesame oil
1 tablespoons apple cider vinegar
1 tablespoon liquid sweetener
1 heavy pinch fine sea salt
1/4 cup slivered almonds, chopped

 

Method:
Add the cabbage, peas and green onions to a large, resealable plastic bag; set aside. In a small bowl, stir together the oil, vinegar, liquid sweetener and salt. Pour into bag of cabbage, seal, toss and then let sit for 30 minutes, tossing every 10 minutes. When ready to serve, mix in almonds. Keeps in refrigerator for up to two days. Thereafter, it starts to lose it’s crunch.

 

Recipe by Oh, Ladycakes
www.ohladycakes.com
www.facebook.com/ohladycakes
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BROAD BEAN, ALMOND & FETA SALAD

Ingredients
80 grams raw almonds
1 kilogram broad beans, making approximately 400 grams unshelled beans
Juice of 1/2 lemon
2 spring onions, sliced finely
80 grams feta, crumbled
A few strands fresh parsley
1 tablespoon olive oil
Salt and pepper to taste

 

Method:
1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
2. Tip almonds onto baking tray and bake for about 10 minutes.
3. Once ready, remove tray from oven and set aside to cool.
4. Meanwhile, shell beans.
5. Bring a medium saucepan of water to the boil and drop in beans, cooking for 3-5 minutes until tender.
6. Drain beans from water and then leave to cool for a few minutes before removing skins by sliding them off.
7. In a medium bowl mix almonds, beans, lemon juice, spring onions, feta, parsley, olive oil and salt and pepper.
8. Serve at room temperature if possible for the best possible taste.

 

Recipe by Christina Soong-Kroeger
Amazing Almonds
www.amazingalmonds.com.au


STRAWBERRY & GOAT CHEESE GREEN SALAD WITH BASIL VINAIGRETTE

Ingredients:

THE VINAIGRETTE

10 large fresh basil leaves, thinly sliced
2 tablespoons white wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper to taste

 

THE SALAD

1/3 cup sliced almonds
6 cups torn red lettuce leaves
1 1/4 cups sliced fresh strawberries
2 ounces goat cheese, crumbled

 

Method:

THE VINAIGRETTE

In a blender or mini food processor, combine fresh basil leaves, white wine vinegar and olive oil. Puree until fairly smooth (small pieces of basil are okay). Season to taste with salt and pepper.

 

THE SALAD

In a small skillet set over medium heat, toast slivered almonds until light golden brown, stirring occasionally. Watch carefully so that the almonds do not burn.
In a large bowl, combine torn red leaf lettuce, sliced strawberries, almonds and crumbled goat cheese. Toss with desired amount of basil vinaigrette. You will not need all of the vinaigrette. Serve immediately.

 

Recipe by Cookin' Canuck
www.cookincanuck.com
www.facebook.com/cookincanuck


STRAWBERRY AVOCADO SALAD 

Ingredients:
4 cups baby spinach
1 avocado, diced
2 cups strawberries, halved
2 - 3 shallots, sliced
1/2 cup olive oil
1/4 cup lime juice
1 tablespoon sugar
2 tablespoons Dijon mustard
1/2 teaspoon salt
Cracked pepper
1/4 cup sliced almonds

 

Method:
1. In a large serving bowl, add the spinach and top with avocado, strawberries, and shallots.
2. In a small jar with a lid, combine the olive oil, lime juice, sugar, mustard, salt, and pepper. Cover and shake.
3. Drizzle the dressing over the salad, and sprinkle on the almonds.

 

Recipe by Flourishing Foodie
www.flourishingfoodie.com


AVOCADO AND COS LETTUCE SALAD WITH WALNUTS

Ingredients:
2 tablespoons white wine or champagne vinegar
2 teaspoons fresh shallots, finely minced
2 teaspoons Dijon mustard
4 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
3 cos lettuce hearts, torn into bite-size pieces
2 tablespoon fresh chives, finely chopped
2 to 3 avocados, thinly sliced
1/4 cup walnuts, lightly toasted and coarsely chopped

 

Method:
1. In a large bowl, whisk the vinegar with the shallots and mustard.
2. Gradually whisk in the olive oil until incorporated and season to taste with salt and pepper.
3. Add the cos lettuce, chives and sliced avocados, toss well.
4. Top with toasted walnuts and serve.

 

Recipe by Gourmande in the Kitchen
www.gourmandeinthekitchen.com
www.facebook.com/gourmandeinthekitchen
www.twitter.com/gourmandeinthek


ROASTED BEETROOT AND SWEET POTATO SALAD

Ingredients:

SALAD

2 large beetroots
1 large sweet potato
1 avocado, sliced
30g pumpkin seeds

 

Ingredients:

VINAIGRETTE

2 tablespoons sherry vinegar
The juice of 1 lime
1 garlic clove, crushed
1 tablespoons Dijon mustard
2 teaspoons fresh rosemary, chopped
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened applesauce

 

Method:
1. Preheat the oven to 425F
2. Trim the tops and stems off the beetroots and set aside.
3. Peel the beetroots and potato and cut them into bite size pieces.
4. Place the vegetables in a roasting pan lined with parchment paper and roast in the oven for 20 to 25 minutes, until fork tender but still a bit on the firm side.
5. Make sure you keep your veggies separated so the beetroots don't end up staining the potatoes.
6. While this is happening, rinse and dry the beetroot tops and stems and chop them coarsely. Place them in an airtight container and refrigerate until you are ready to put the salad together.
7. When the veggies are nice and roasted, take them out of the oven and let them cool for a while then transfer them to separate containers and place them in the fridge to cool completely.
8. Add all the ingredients for the vinaigrette to your small blender or food processor and process until smooth and well incorporated. Set aside.
9. Divide the greens between two serving plates and top with the beetroots, potatoes, sliced avocado and pumpkin seeds.
10. Drizzle vinaigrette on top and serve immediately.

 

Recipe by The Healthy Foodie
www.thehealthyfoodie.com
www.facebook.com/TheHealthyFoodie
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ROASTED SWEET POTATO, WILD RICE, AND ROCKET SALAD 

Ingredients:
2 cups cooked wild rice (about 1/2 cup raw)
2 large sweet potatoes, peeled and diced (about 3-4 cups)
1 tablespoon olive oil
1 teaspoon chilli powder
Salt and pepper to taste
3 cups rocket
1/2 cup cashew pieces

 

FOR THE DRESSING

Ingredients:
1/4 cup freshly squeezed lemon juice
Zest of the lemons
1/3 cup good quality olive oil
2 teaspoons agave nectar
2 cloves garlic
1/4 teaspoon salt

 

Method:
Cook the wild rice according to package directions. Meanwhile, make the dressing by pureeing all the dressing ingredients in a food processor. When the rice is done, toss it with a little bit of the dressing and refrigerate. Let it rest for a little while so it takes on the flavours of the dressing.
Preheat the oven to 350 degrees. Place the sweet potato pieces directly on a baking sheet. Drizzle with the oil and sprinkle with the chili powder, salt, and pepper. Stir directly on the pan to get everything mixed. Roast for 20-25 minutes, stirring every so often to keep from burning. When the sweet potatoes are golden brown on the outside, remove from the oven and set aside.
Toss the rocket, wild rice, sweet potatoes, cashews, and the remaining dressing together. Serve warm or cold. 

 

Recipe by Pinch Of Yum
www.pinchofyum.com
www.facebook.com/pinchofyum
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BEETROOT, CARROT AND POMEGRANATE SALAD

Ingredients:
5-6 small beetroots, cooked and peeled
2 medium carrots, peeled
1/2 cup pomegranate seeds
1 1/2 tablespoons red wine
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
1/4 cup pistachios, chopped
1 tablespoon chives, chopped
1 tablespoon fresh flat leaf parsley, chopped
Flaked sea salt
Freshly ground black pepper

 

Method:
Slice the beetroots and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating beetroot and carrots, sprinkle with pomegranate seeds and set aside.
Mix the red wine, vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously.
Drizzle the dressing on the vegetables to coat. Add pistachios, chives and parsley. Season with flaked salt and freshly ground black pepper and serve immediately or at room temperature.

 

Recipe by Foodie Crush
www.foodiecrush.com
www.facebook.com/FoodieCrush
www.twitter.com/foodiecrush


POMEGRANATE PEAR & PECAN SALAD WITH POPPY SEED DRESSING

Ingredients:

SALAD

6 cups fresh baby spinach leaves
1-2 pears, cored and thinly sliced
1/2 cup pomegranate seeds
1/3 cup crumbled feta cheese
1/2 cup pecans, whole or roughly chopped 

 

DRESSING

2/3 cup mayonnaise
1/2 cup milk
6 tablespoons sugar
8 teaspoons apple cider vinegar
1 tablespoon oil
4 teaspoons poppy seeds

 

Method:
Blend all salad ingredients together (except for poppy seeds) until smooth. Stir in poppy seeds. Cover and chill until ready to use.
In a large bowl toss spinach leaves, sliced pears, pomegranate seeds, feta cheese, and pecans. Serve with poppy seed dressing.
*If preparing ahead of time, toss together all salad ingredients except for pears. Cover and chill until ready to serve. Add pears just before serving.

 

Recipe by Creme de la Crumb
www.lecremedelacrumb.com
www.facebook.com/cremedelacrumbblog


KALE, MANDARIN AND FETA SALAD WITH HONEY-LIME DRESSING

Ingredients:

SALAD

1 bunch kale
1 avocado, diced
1 medium pomegranate, arils removed, or a handful of dried cranberries
4 mandarins, peeled and sliced
4 small radishes, sliced into thin rounds and then into skinny strips
Handful fresh cilantro, chopped
1/3 cup crumbled feta
1/4 cup pumpkin seeds or sunflower seeds

 

HONEY-LIME DRESSING

3 tablespoons fresh lime juice
3 tablespoons olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon chilli powder
1/8 teaspoon fine grain sea salt

 

Method:
First, make the dressing by whisking together all of the ingredients in a small bowl.
Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces.
Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in colour and fragrant.
Drizzle salad dressing over the kale (you might not need all of the dressing) and toss well so the kale is lightly coated with dressing. Add the prepared avocado, pomegranate (or dried cranberries), mandarins, radishes, cilantro and feta to the bowl.
Toast the pumpkin seeds or sunflower seeds in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pumpkin seeds or sunflower seeds to the salad bowl. Toss the salad to combine and serve.

 

Recipe by Cookie + Kate
www.cookieandkate.com
www.facebook.com/cookieandkate
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APPLE PECAN FETA SPINACH SALAD

Ingredients:

SALAD

10 ounces baby spinach
3 small gala apples or 2 medium, cored and thinly sliced
1 cup pecans, toasted
4 ounces feta cheese, crumbled
1/2 cup dried cranberries
1/2 small red onion, sliced into thin strips (optional)

 

MAPLE-CIDER VINAIGRETTE

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tablespoon pure maple syrup
2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

Method:
If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.
In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

 

FOR THE DRESSING

Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

 

Recipe by Cooking Classy
www.cookingclassy.com
www.facebook.com/pages/Cooking-Classy/125559774220520
www.twitter.com/cookingclassy1


FRESH BROCCOLI AND APPLE SALAD WITH WALNUTS

Ingredients:

SALAD

2 medium heads of broccoli, chopped into small pieces
1 large carrot, grated
1 apple, cored and finely chopped
1/4 medium onion, finely chopped
1/2 cup walnuts, toasted on a skillet and coarsely chopped
1/4 cup raisins or cranberries

 

DRESSING

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon sea salt
Pinch of pepper

 

Method:
Toast walnuts over medium/high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Combine chopped broccoli, grated carrot, chopped apple, chopped onion, chopped walnut and cranberries.
To make the dressing, combine: mayonnaise, sour cream, lemon juice, sugar, salt and pepper. Mix well.
Mix as much of the dressing as you want into the salad, then serve.

 

Recipe by Natasha's Kitchen
www.natashaskitchen.com
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AVOCADO STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

Ingredients:

SALAD

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced (or you can double this to 2 avocados!)
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
1/2 a small red onion, thinly sliced

 

POPPY SEED DRESSING 

1/2 cup avocado oil (or any oil, such as olive oil)
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon poppy seeds
Pinch of ground dry mustard (optional)
Salt and pepper

 

Method:

SALAD

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

 

POPPY SEED DRESSING

Whisk all ingredients together until combined.

 

Recipe by Gimme Some Oven
www.gimmesomeoven.com
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KALE AND PEAR SALAD WITH CHICKPEA CROUTONS

Ingredients:

SALAD

1 can organic chickpeas
1 tablespoon olive oil
1 cup firmly packed kale leaves, washed, ribs removed
3 medium ripe pears

 

DRESSING

1/2 cup Greek yoghurt
Juice of 1/2 lemon
1 teaspoon honey
1 tablespoon olive oil

 

Method: 
Roast the chickpeas. Pre-heat an oven to 180C fan forced. Line a baking tray with baking paper. Drain the chickpeas and place into a colander or sieve. Rinse under cold running water to remove the excess salt from the canning process. Drain well and spread out on the prepared tray. Season with salt and pepper and drizzle over 1 tablespoon of  olive oil. Using clean hands (or a spoon) toss the chickpeas to coat. Bake in the preheated oven for 15-20 minutes until they are crunchy and golden brown. Set aside to cool.

Make the salad. Tear the kale leaves up into bite-sized pieces. For a finer salad you could gather the leaves together and finely shred using a sharp knife. Place in a large mixing bowl. Wash, core and slice each pear into 6 wedges. Add to the leaves along with the roasted chickpeas.

Make the dressing. Combine the dressing ingredients in a small bowl and season with salt and pepper. Add to the dressing just before serving and toss to coat the leaves and pears. Serve the salad with warm bread or as an accompaniment to pasta.

 

Recipe by Brendon D'Souza
The Smiling Chef
www.brendonthesmilingchef.com
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