Browsing Tag

Salad

Anyone Else Need a Sugar Cleanse?

Happy November 1st! After a candy…..ok just sugar in general…..filled Halloween, I am craving something healthier. I am craving vegetables. Which is great because they are an important part of your diet. If you are feeling like me, in the need for something on the light side, then I have got you covered. I had made this salad for a little get together we had with a family from Anthony’s school. They were hosting us and I offered to bring a vegetable. I decided on a salad, and I like this particular one because it was a bit hardier. It has the lightness of a salad but the sweet potato made it a bit more robust. If I were going to eat this as a main dish, you could leave it as is, but I would opt for some grilled chicken. Perhaps even marinated in some of the vinaigrette. Because this was a side dish, I just left it as is. There are so many flavors happening in here. I think the combination is just perfection.

Harvest Salad with Roasted Sweet Potato and Apple

Harvest Salad with Roasted Sweet Potato and Apple

Instructions

  1. Heat your oven to 3520 degrees F. Add the sweet potato cubes to a baking dish. Drizzle with 2 tsp of the olive oil. Add 1 tbsp of the brown sugar, season lightly with salt and pepper. Toss to combine. Roast in the oven until just fork tender, about 20-25 minutes. Add the apples to the baking dish along with 1 tbsp of brown sugar. Toss well. Return the dish to the oven and roast, just until the apples are fork tender, but not mushy. About 5 minutes more.
  2. Meanwhile, combine the butter and renaming 3 tbsp of brown sugar in a medium skillet. Heat over medium hear. Once the butter is melted and the sugar begins to melt into the butter, add the pecans. Toss to coat and cook just a few minutes, stirring frequently, until the nuts are coated in the sugar mixture and lightly toasted. Remove to a plate and set aside to cool.
  3. Add the kale mix to a large bowl and toss with the remaining 1 tbsp of olive oil. Toss briefly. Add int he cooled apple and potato mixture, pecans, and dried cranberries to the bowl. Mix well.
  4. To make the dressing, add all of the dressing ingredient to a mason jar and share together until blended and emulsified.
  5. When ready to serve add a few tbsps of the dressing to the bowl with the kale. Serve with feta, if desired.

Notes

Barely adapted from Everyday Annie.

Grilled Caesar Salad

 

Have you ever grilled lettuce? Well you should definitely give it a shot. If you want a change from the usual salad experience, I urge you to grill your lettuce. My husband refused to try it because it reminded him eating a warm grinder (yes, that’s a MA thing, I think) that has lettuce on it. It wilts and transitions to this weird state where it’s disgusting. But do not fret! If you are fearful of this same texture, you do not need to be. To grill the lettuce, I just cut a couple heads of romaine in half and washed them out. Thoroughly dry them and spits with some olive oil. Sprinkle on some salt and pop those babies on the grill for a couple of minutes a side. You cant to see the char, then you’ll know it’s time to flip. To me, it’s like roasting kale. Kale on it’s own can be very overpowering. Roast it and my GOD I could eat all the kale. I felt like this was a very similar experience. Adding on grilled ciabatta bread croutons was also amazing. Because grilled bread is always amazing. Truly, if I could grill bread every morning, I would. It’s that delicious. I also made a fish-less vinaigrette which was uh-mazing. I will also suggest dipping your grilled toast into the dressing. You will be so happy that you did.

Ingredients

For the dressing

For the grilled lettuce

For the croutons

Instructions

  1. To make the dressing, combine the ingredients in a mason jar and shake to combine. It's best to make this ahead a bit so the flavors can blend together.
  2. To make the croutons, drizzle the bread halves with olive oil and salt. Place on the grill for a few minutes each side. You;ll want to make sure you see the charred lines and it's toasty, but do not let it burn completely.
  3. For the lettuce, leave the bottoms intact and cut the heads in half. Wash and dry. Spray.drizzle with a little olive oil and sprinkle with salt. Place on your grill for about 2-3 minutes per side. Once you remove it from the grill you can cut the ends and separate the leaves.
  4. To assemble the salad, spread the grilled lettuce leaves on a platter. Cut the toasty croutons and shave some extra Parmesan on the top. Drizzle the whole thing with your dressing and serve immediately.

Notes

Original Recipe

Healthy Rustic Panzanella

Salad is a struggle. I like it, but not all the time. There are so many delicious salad recipes, but then you look at the ingredients and to make it taste good you’ve added so many calories you should probably just go eat the burger you really want and call it a day. But then I found panzanella. It’s unbelievably refreshing and versatile. I’ve made another version of this, a Greek panzanella, and sort of fell in love. The large pieces of toasty bread are like oversized croutons and the vegetable/herb combination is so refreshing. In this particular recipe I stuck to the olive oil and left it at that, but you can add a drizzle of vinegar and chop of some fresh herbs and toss them in. It’s certainly a taste of summer, something that I was craving here in chilly New England. Another benefit is that you can use up some of those veggies that sometimes go to waste. Also, I highly recommend freshly baked bread that’s a day old. It just takes those toasty croutons to the next level. Especially when you need to test a few pieces to be sure they are toasted just right!

 

Instructions

  1. In a bowl, combine the cucumber, tomato, red onion and set aside.
  2. In a large pan or cast iron skillet, add the bread cubes and spray liberally with oil spray and sprinkle with salt. Toast the bread in the skillet until the outside of the bread is toasty and getting golden brown. You can also grill the bread which will give it a delicious rustic flavor. To do this, slice the bread rather than cube it, spray with oil and sprinkle with salt. Place on top on a heated grill. Watch closely, the slices can go from perfect to burnt in seconds! Once cooled slightly cut it into cubes.
  3. Once the bread is toasted, add it to the bowl with the veggies. Add the cheese and torn basil. Drizzle with olive oil. Maybe a tbsp or so. Season with salt and pepper.
  4. Let the salad sit for about 30 minutes...if you can wait that long! This will allow the flavors to combine.

Notes

This recipe is only slightly adapted from Skinnytaste.