Roasted Vegetable Salad with Magic Green Sauce is a bright, delicious salad that needs to be on your table! Right now! Lovely root vegetables (think carrots, sweet potatoes, and baby potatoes) are roasted with purple cabbage and broccolini to provide the base to this salad. Layered over spinach or spring greens, the roasted vegetables are topped with magic green sauce.
What??!! Magic green sauce?? I was searching for a different name for this incredible sauce but magic just seems appropriate. It’s a combination of garlic, serrano peppers, cilantro, Italian parsley, avocado, lime juice and maple syrup. It’s amazing!
Sprinkled with sesame seeds and chunks of fresh avocado, this salad will become a favorite!
Roast the sweet potatoes, carrots and potatoes on one sheet pan and the cabbage and broccolini on another sheet pan. Toss with oil, curry powder and sea salt and cook until golden brown and tender.
To make the crazy sauce, place all of the ingredients in a food processor and process until smooth.
To assemble, put the mixed greens on the bottom of a serving platter or individual plates. Top with roasted vegetables and avocado chunks. Sprinkle sesame seeds over, dollop with magic green sauce and garnish with chopped herbs.
There you have it…your new house specialty!
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Roasted Vegetable Salad with Magic Green Sauce
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
Roasted Vegetables:
- 1 large sweet potato, peeled & chopped
- 6-7 baby yellow or red potatoes, quartered
- 2 whole carrots, peeled, halved and chopped
- 2 tbsp melted coconut oil, divided
- 2 tsp curry powder, divided
- 1/2 tsp sea salt, divided
- 1 cup broccolini, coarsely chopped
- 2 cups purple cabbage, coarsely chopped
Magic Green Sauce:
- 5 cloves garlic, peeled and crushed
- 1 medium serrano or jalapeño pepper, seeds & stems removed (omit if not into spicy food)
- 1 cup packed cilantro, thick bottom stems cut off
- 1 cup packed flat-leaf parsley
- 3 tbsp ripe avocado
- 1/4 tsp salt (plus more to taste)
- 3 tbsp lime juice
- 1 tbsp maple syrup (or other sweetener of choice)
- water to thin (approx 3 tbsp)
Salad:
- 4 cups hearty greens (spinach, kale, or mustard greens), chopped
- 1 medium ripe avocado, diced
- 3 tbsp sesame seeds
- fresh herbs (cilantro, parsley, thyme, etc.)
Instructions
Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
Add the sweet potato, potatoes, and carrots to one baking sheet and toss with half of the oil, half of the curry powder, and half of the sea salt. Bake for 25 minutes total or until golden brown and tender.
To a separate baking sheet, add broccolini and cabbage and toss with remaining half of the oil, half of the curry powder, and half of the sea salt. Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes).
In the meantime, make magic green sauce. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
Process until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges. Sprinkle the top with sesame seeds and serve with dressing on the side. Garnish with herbs.
Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).
Recipe by Minimalist Baker
This Tajin Chicken and Jalapeño Caesar Salad is a perfect salad to serve all summer long. Grilled chicken that’s spiced with tajín, honey and lime is paired with shredded romaine lettuce, cherry tomatoes, grilled corn, avocado and spicy cheddar cheese. The whole salad is topped with a creamy spicy caesar salad dressing to add a Mexican flare to this exciting Caesar salad!
To make this recipe, char the jalapeños for the dressing. I like to grill the corn and chicken at the same time.
Prepare the chicken by tossing it with olive oil, tajín, and honey. Grill it until cooked through. I used tenders so that it cooked faster.
Throw the corn on the grill and char it, turning frequently.
Once the jalapeños are charred, put them in a bowl, cover with plastic wrap and let steam for 5 minutes. Remove the seeds and, if desired but not necessary, remove the skin. Chop the jalapeños and set aside.
Combine all of the remaining dressing ingredients, except the chopped jalapeños, in a blender and blend until smooth. Fold in the jalapeños.
This dressing is tahini-forward. If you aren’t a fan of tahini (there’s a certain someone that I live with that can’t stand it), substitute the dressing from the Iceberg Stack recipe and add the chopped jalapeños to it. It will still be delicious!
For the croutons, toss the ciabatta pieces with olive oil and garlic and grill or sauté for a few minutes until lightly charred.
To assemble, combine the romaine with sliced chicken, tomatoes, corn, avocado, herbs, croutons and dressing. Toss together and serve!
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Tajin Chicken and Jalapeño Caesar Salad
Makes: 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
- 2 cups ciabatta bread, torn
- 1 clove garlic, grated
- 2 tbsp extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts or tenders
- 2 tbsp tajín
- 2 tsp honey
- lime zest and juice from 1-2 limes
- 6 cup shredded romaine lettuce
- 1 & 1/2 cup halved cherry tomatoes
- 1 cup grilled corn kernels
- 1 avocado, cubed
- 1 cup cubed spicy cheddar cheese
- 1/2 cup chopped scallions, basil and/or cilantro
Jalapeño Caesar Dressing:
- 1 & 1/2 jalapeños
- 1/3 cup extra-virgin olive oil
- 1/3 cup tahini
- 2 tbsp lemon juice
- 2 tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 & 1/2 clove garlic, grated
- 1/3 cup grated parmesan
Instructions
To make the dressing, grill or char the jalapeños over an open flame until charred. Place in a bowl, cover, and steam 5 minutes. Chop.
Combine all remaining dressing ingredients except the jalapeños in a blender and blend until smooth. Mix in the jalapeños. Taste and adjust the salt.
To make the salad, set your grill, grill pan, or skillet to medium-high heat. Toss the ciabatta and garlic with 1 tablespoon olive oil. Grill the bread until grill marks appear, 5 minutes. Slide bread crumbs onto a plate. Season with salt.
In a bowl, toss the chicken with 1 tablespoon olive oil, the tajín, honey, and salt. Grill the chicken until cooked through, about 8-10 minutes. Top with lime zest and juice. Thinly slice.
Add the romaine, tomatoes, corn, avocado, cheese, herbs, chicken, croutons, and dressing. Toss to combine. Serve immediately.
Recipe by Half Baked Harvest
For a truly delicious and easy salad, try Pesto Zoodle Salad. Zucchini noodles that have been spiralized are tossed with basil pesto and then topped with small mozzarella balls, ripe cherry tomatoes and toasted pine nuts. So simple and yet so tasty! It’s a perfect way to celebrate the flavors of the season!
I’m not joking when I say this is an easy recipe. Easy enough to be included in my Easy Peasy Category!
The only question is whether you are making your own zoodles or buying them already “zoodled”! I like to spiralize zucchini at home right before making this recipe. This is the spiralizer that I have but there are many other kinds as well. Often times, you can find zucchini already spiralized or zoodled at the grocery store. If you can, that makes it even easier.
Regarding the zoodles, many recipes call for them to be cooked, but I find that they can get mushy so for this recipe, I leave them raw. The pesto sauce will soften them a touch. You won’t even realize they are uncooked.
Do you have a good recipe for pesto? I sure do and here it is. If not, it’s perfectly fine to use a store-bought pesto.
All that’s left is to combine the pesto sauce with the zoodles. Top with ciliegine (fresh mozzarella balls), halved cherry tomatoes and toasted pine nuts.
If I’m looking for a heartier salad, I’ll add shredded cooked chicken. Delightful!
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Pesto Zoodle Salad
Makes: 6 servings
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
- 6 medium zucchini, spiralized into noodles, about 6 cups
- 1 cup basil pesto, homemade or store bought
- 8 ounces fresh mozzarella balls (like Ciliegine), halved
- 1 pint cherry tomatoes, halved
- 1/4 cup toasted pine nuts (optional)
Instructions
In a large bowl, toss the zucchini noodles together with the pesto.
Top with mozzarella, tomatoes, and toasted pine nuts, if using.
Chef’s Note:
To make a heartier salad, add 2 cups of shredded cooked chicken.
Recipe from The Modern Proper
This colorful Rainbow Asian Noodle Salad is easy to make, gorgeous to look at and extremely delicious! Crisp savoy cabbage and purple cabbage is combined with cooked ramen noodles, shredded carrots, yellow and red bell peppers, cucumbers, snap peas and scallions and tossed with a lovely peanut honey dressing. Topped with crunchy roasted peanuts, herbs and sesame seeds, it just can’t be beat.
As the weather warms up, this is a wonderful addition to any meal!
Begin by cooking the ramen noodles and rinsing them in cold water. Toss with a bit of oil so that the strands stay separated and set them aside.
For the dressing, combine all of the ingredients and whisk until everything is well mixed.
Combine the ramen noodles with all of the salad ingredients and half of the dressing. Garnish with the peanuts, fresh herbs and sesame seeds and serve with additional dressing on the side.
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Rainbow Asian Noodle Salad
Makes: 10 servings
Prep Time: 45 minutes
Cook Time: 3 minutes
Total Time: 48 minutes
Ingredients
For the Noodles:
- 6 ounces ramen noodles, 2 3-ounce packages, seasoning packet removed
For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp honey
- 2 medium cloves garlic, finely minced
- 3 tbsp low-sodium soy sauce
- 2 tbsp creamy peanut butter
- 2 tbsp finely grated fresh ginger
- 2 tbsp rice vinegar
- 1 tsp chili garlic sauce, or more to taste
For the Salad:
- 1/2 small head of savoy cabbage, very thinly sliced (green cabbage can be substituted)
- 1/4 small head purple (red) cabbage, very thinly sliced
- 8 ounces shredded carrots, or 4 medium-size carrots, peeled and shredded
- 1 medium yellow bell pepper, cut into thin matchstick pieces
- 1 medium red bell pepper, cut into thin matchstick pieces
- 6 ounces mini cucumbers, thinly sliced
- 4 ounces sugar snap peas, halved lengthwise
- 1 bunch green onions (also called scallions or spring onions), thinly sliced at an angle
- 1/2 cup chopped fresh basil, mint and cilantro, a combination or just one
For Garnish:
- 1/2 cup roasted peanuts (we love the salty sweetness of honey-roasted peanuts but regular roasted peanuts also work well)
- mint, basil and cilantro leaves, basil and cilantro leaves
- sesame seeds, optional -I like to use a black and white combination
Instructions
For the Noodles:
Fill a medium-size pot 3/4 full with water and bring to a boil over medium-high heat. Break each block of noodles in half before adding to the boiling water. Cook for 3 minutes, stirring frequently.
Drain the noodles and rinse with cold water. Drain well again then drizzle lightly with oil (olive oil or any mild oil is fine) and toss with 2 forks to coat. Set aside.
For the Dressing:
Combine the dressing ingredients in a medium-size jar with a tight-fitting lid. Stir with a fork or small whisk until everything is well combined. Taste and add more chili garlic sauce if desired. Cover with the lid and shake well before using.
For the Salad:
Prep and chop all of the salad ingredients. Combine the ramen noodles, cabbage, carrots, bell peppers, cucumbers, snap peas, green onions and chopped fresh herbs in a large bowl. Toss to combine.
Drizzle with half of the dressing then toss again.
Garnish with the peanuts, fresh herbs leaves and sesame seeds, if desired. Serve extra dressing and more peanuts at the table.
Recipe by The Cafe Sucre Farine
This beautiful Citrus and Beet Salad with Halloumi Croutons is loaded with mixed citrus and jewel-toned roasted beets. It is elevated to “winner” status with the crispy halloumi croutons that top this delicious salad. It’s accompanied by a lime honey salad dressing that compliments the peppery arugula perfectly!
To get going on this recipe, let’s roast the beets. I separate them so that the colors don’t get muddled together. Place them on a separate sheet of aluminum foil, add a little olive oil and salt and roast them for an hour or more until they are tender but not mushy (if you pierce them with a sharp knife, the knife should slide in easily). Let the beets cool for 30 minutes and then peel them and cut them into 1/2-inch wedges and set aside.
While the beets are roasting, trim the top and bottom 1/4-inch off of the citrus. Stand each fruit up on one flat end and, following the curve of the fruit, remove the peel and the white pith. Then slice in between each membrane to create “supremes” or cut crosswise into 1/4-inch rounds and then halve them into half moons. Or do both, like I did! Your choice.
Squeeze the juice from the rinds into a bowl and add the lime juice, honey, mustard, salt & pepper and finally the olive oil to make the dressing.
To make the halloumi croutons, toss the halloumi cubes in flour and salt and then fry the cubes in vegetable oil until they are crispy and browned.
Arrange the arugula, beets and citrus on a large platter. Drizzle some of the dressing over. Top the salad with the halloumi croutons, toasted pine nuts and pomegranate seeds. Serve the salad with extra dressing on the side.
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Citrus and Beet Salad with Halloumi Croutons
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour & 30 minutes
Total Time: 1 hour & 50 minutes
Ingredients
- 1 small red beet (about 5 ounces), trimmed and scrubbed
- 1 small golden beet (about 5 ounces), trimmed and scrubbed
- 5 tbsp extra-virgin olive oil, divided
- 1 & 1/4 tsp kosher salt, divided
- 12 ounces assorted citrus fruits (such as pink grapefruit, Cara Cara oranges, navel oranges, and lemons)
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
- Vegetable oil
- 1/4 cup all-purpose flour (about 1 & 1/8 ounces)
- 1 (8-ounce) package halloumi cheese, cut into 3/4-inch cubes
- 1 tbsp water
- 1 large bunch arugula (about 7 ounces), leaves separated and stems trimmed (or 1 [5-ounces] pkg. baby arugula)
- 1/2 cup pomegranate arils
- 1/3 cup toasted pine nuts
Instructions
Preheat oven to 400°F. Place each beet on a separate 12-inch square of aluminum foil. Drizzle beets with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Fold foil sheets around each beet, and crimp tightly to form 2 airtight packets. Place packets on a small baking sheet, and roast in preheated oven until beets are tender but not mushy, 1 hour to 1 hour and 30 minutes. Remove from oven. Let beets cool in sealed packets 30 minutes. Unwrap cooled beets and peel. Cut beets into 1/2-inch wedges. Set aside.
While beets roast, trim 1/4 inch from top and bottom of each citrus fruit. Stand each citrus fruit upright on trimmed bottom; using a sharp knife and following the curve of the fruit, cut and remove the rind and white pith. Slice citrus crosswise into 1/4-inch rounds, and halve rounds into half-moons. Alternatively, slice in between membranes to cut into supremes. Set citrus aside. Squeeze juice from rinds into a small bowl to yield 1 tablespoon juice. Add lime juice, honey, mustard, pepper, 1/2 teaspoon salt, and remaining 1/4 cup olive oil; whisk until well combined. Set aside.
Pour vegetable oil to a depth of 1 & 1/2 inches in a medium saucepan, and heat over medium-high until oil reaches 400°F. Stir together flour and remaining 1/4 teaspoon salt in a medium bowl. Toss halloumi cubes and 1 tablespoon water in a separate medium bowl; drain. Add halloumi to flour mixture, and toss well to coat; shake off excess flour mixture. Working in batches, fry halloumi, stirring occasionally, until crispy and dark golden brown, 1 minute and 30 seconds to 2 minutes and 30 seconds per batch. Using a slotted spoon, transfer halloumi to a paper towel–lined plate.
Arrange arugula, beet wedges, and citrus on a large platter; drizzle with 1/4 cup dressing. Top salad with halloumi croutons, pomegranate arils, and pine nuts. Serve with remaining dressing.
Chef’s Notes:
Beets can be roasted up to 2 days ahead and refrigerated in separate airtight containers.
Find halloumi at Middle Eastern and Mediterranean grocery stores.
Recipe from Food & Wine
This delicious Sweet Potato Fry Steak Salad is a wonderful combination of flavors and textures for an easy and mouthwatering weekday dinner!
Grill or pan-sear a steak, slice it and top it over shredded romaine and spread around baked sweet potato fries, cherry tomatoes and avocado slices. Don’t forget to melt gorgonzola butter over the top of the steak…it’s divine!
The first thing to do for this dish is to make the fries. Slice sweet potatoes into large matchsticks and place them on a baking sheet. Toss with olive oil, chipotle chili powder, salt & pepper. Spread them out into a single layer (use two sheets if necessary to not crowd them). Bake them for 15 minutes, flip, and continue baking for another 15 minutes.
While the fries are baking, make the vinaigrette by placing all of the ingredients in a jar and shaking it until combined.
Combine the softened butter, blue cheese and basil in a bowl.
Grill the steak or use a grill pan, if it’s too cold outside. Cook it to your desired doneness. Let the steaks rest for 5-10 minutes.
Spread the butter over the steak and then slice it against the grain.
To assemble the salad, add the romaine, tomatoes, avocado and dressing to a bowl and toss to combine. Top with steak and fries and serve immediately! Enjoy!
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Sweet Potato Fry Steak Salad
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 small-medium sweet potatoes, cut into large matchsticks
- 4 tbsp extra virgin olive oil
- 1 tsp chipotle chili powder
- kosher salt and fresh black pepper
- 1 (8-10 ounce) ribeye steak or 1 & 1/2 pound flank steak
- 6 cups shredded romaine lettuce
- 2 cups cherry tomatoes, halved
- 1 avocado, sliced
- 4 tbsp unsalted butter, at room temperature
- 3-4 ounces gorgonzola or blue cheese, crumbled
- 2 tbsp chopped fresh basil
Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 small shallot, finely diced
- 2 tbsp fresh chopped thyme
- kosher salt, black pepper, and red pepper flakes to taste
Instructions
To make the fries, preheat the oven to 425°F. Place the sweet potatoes on a large baking sheet and toss with 3 tablespoons olive oil, the chipotle chili powder, and a large pinch each of salt and pepper. Spread the fries in an even layer (you might need two sheet pans. You don’t want to crowd the fries). Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.
To make the vinaigrette, combine all ingredients in a glass jar and shake or whisk until combined. Taste and adjust the salt, pepper, and red pepper flakes.
To make the steak, remove the steaks from the fridge 30 minutes prior to grilling. Preheat the grill or a grill pan to high heat. Rub with 1 tablespoon olive oil and season generously with salt and pepper. Sear until your desired doneness is reached, about 5-8 minutes for medium-rare, per side. Remove the steaks and allow to rest for 5-10 minutes.
Combine the butter, blue cheese, and basil in a bowl. Spread the butter over the steak, then slice against the grain.
Add the romaine, tomatoes, avocado, and dressing to a bowl. Toss to combine. Once the salad has been tossed, top with fries and steak. Serve immediately.
Chef’s Note:
Blue Cheese: if you just can’t do blue cheese, swap the blue cheese for 1/3 cup grated parmesan or make garlic butter with 1-2 cloves grated garlic. Either will be delicious.
Recipe from Half Baked Harvest
This Apple and Cheddar Crisp Salad embodies everything that I love for a fall salad. It starts with a base of kale that’s been massged with a delicious honey-based dressing and topped with sliced apples, cheddar crisps and crunchy candied almonds.
And look how pretty it is! Yes, please!
Start by mixing the apple cider vinegar and shallots for the dressing. Set it aside so that the shallots soften while you make the crispy bits.
Now for the best part…the crispy goodness. For the cheddar crisps, scatter grated cheddar cheese over one half of a parchment-lined baking sheet. I like to sprinkle it with a bit of cayenne for a little zing.
For the almonds, rinse them under cold water (sounds odd but do it!). In a bowl, combine the wet almonds with powdered sugar, salt and cayenne until the almonds are evenly coated. Spread them over the second half of the baking sheet in a thin layer. Bake them until the almonds are golden and the cheese is melted into a lacy layer. Watch closely as they can go from almost done to burnt in a blink of the eye!
Finish the dressing by combining the dijon, honey, and mayo with the shallots. Whisk in the olive oil and season with salt and pepper.
To assemble this lovely salad, toss the kale with 2/3 of the dressing. Arrange the apples over the top. Break up the almonds into clusters and scatter over top. Break the cheddar cheese crisp into small pieces and scatter these over the salad. Season the salad with salt and pepper and serve with more dressing on the side.
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Apple and Cheddar Crisp Salad
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
Dressing:
- 1 small shallot, minced
- 3 tablespoons apple cider vinegar
- 1/2 tsp smooth dijon mustard
- 1 tsp honey
- 1 tbsp mayonnaise or Greek-style plain yogurt
- 6 tbsp olive oil
- Salt and freshly ground black pepper
Crispy Stuff:
- 1 cup (4 ounces) sharp cheddar, coarsely grated
- 1 cup sliced almonds
- 2 tbsp powdered sugar
- 1/4 tsp kosher salt
- 1/4 tsp ground cayenne
Assembly:
- 5 ounces kale leaves, any variety, cut into thin ribbons (8-10 ounce bunch will yield 5 ounces when ribs are cut out)
- 1 large crisp apple, halved, cored, and cut thin
Instructions
Heat oven to 400°F. In a medium bowl, combine shallot and apple cider vinegar and set aside while you make the crispy stuff.
To make cheddar crisps and sugared almonds, line a large (half-sheet size) rimmed baking sheet with parchment paper. Scatter cheddar evenly over half the parchment, in about a 8×12-inch, 1/4-inch thick rectangle. Sprinkle with a little cayenne or black pepper, if you wish.
In a colander, rinse almonds under cold water (yes, really!) and shake off excess liquid. In a bowl, toss wet almonds with powdered sugar, salt, and 1/4 teaspoon cayenne until evenly coated. Spread on second half of parchment-covered baking sheet in a thin, even layer, leaving an inch around it bare so it can spread.
Bake almonds and cheddar together for 4 to 9 minutes, until the cheese is melted into a lacy, evenly deep golden brown crisp and the almonds are dark at the edges and lightly golden throughout. Please hear me on this: Watch it closely. Both the cheddar and the almonds will go from not-yet-golden to perfectly bronzed to burnt in what feels like a one-minute period. Check it at 4 minutes, then every minute or two thereafter until the pan is just right. Remove and let cool while you finish the salad.
Finish the dressing:
To the shallots and vinegar in the bowl, whisk in dijon, honey, mayo or yogurt, then drizzle in olive oil, whisking the whole time. Season dressing with salt and lots of freshly ground black pepper.
Assemble:
In a large wide bowl or salad plate, toss greens with 2/3 the dressing to start, then tasting and adding the rest if you wish. Arrange the apple over the greens, fanning out slices. Break off clusters of almonds from the baking sheet and scatter them over the salad. If the cheddar crisp seems very oily, you can blot it with a paper towel, before tearing or cutting it into large bite-size pieces and scattering them over the salad. Season the salad with additional salt and pepper and serve right away.
Do Ahead:
The nuts can be stored in an airtight container at room temperature for a week. The cheese crisps are best kept the fridge, lightly covered. The dressing will keep for several days in the fridge. Washed and blotted dry kale keeps in a large zipped bag in the fridge for several days, provided you keep it out of the spots that are prone to freezing produce (or maybe this is just my terrible fridge).
Recipe from Smitten Kitchen
This Wedge Salad with Candied Bacon is the best!!! Lots of bacon (candied, to boot), lots of dressing and an extra dose of vinaigrette on the crunchy lettuce!
To make sure that there’s flavor in every bite, the iceberg lettuce wedges are brushed with a vinaigrette that is then incorporated into a dressing by whisking in tangy Gorgonzola Dolce cheese, sour cream and mayo.
Juicy tomatoes and quick-candied bacon are added to the top of the wedges so that every mouthful is a crazy explosion!
Begin by whisking together a vinaigrette of olive oil, Champagne vinegar, garlic, salt sugar and pepper together. Set aside 1/4 cup of it and then whisk cheese, mayo, sour cream and chives into the remaining vinaigrette. Set it aside.
Place the iceberg wedges on a large platter and brush with the reserved 1/4 cup of vinaigrette. Set aside to let the lettuce marinate in the vinaigrette.
To make the candied bacon, cook the strips in a skillet until crisp, about 8 minutes. Sprinkle one side with brown sugar, flip it and cook for a minute. Sprinkle more brown sugar on the bacon and flip the bacon. Cook another minute.
Add the Champagne vinegar to the skillet and let it reduce until almost evaporated. This will only take about 30 seconds. Transfer the bacon to a wire rack.
Spoon the gorgonzola dressing over the iceberg wedges. Snap the bacon slices in half and place one half over each wedge. Sprinkle tomatoes over. Nestle a slice of cheese on top of each wedge, top with chives and sprinkle with freshly ground pepper. Ready to serve!
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Wedge Salad with Candied Bacon
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
Dressing:
- 1/3 cup extra-virgin olive oil
- 1/3 cup Champagne vinegar
- 1 large garlic clove, grated (about 3/4 tsp)
- 1 & 1/2 tsp kosher salt
- 1 & 1/2 tsp granulated sugar
- 1/2 tsp black pepper, plus more to taste
- 2 & 3/4 ounces Gorgonzola dolce cheese, crumbled (1/2 cup)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp chopped fresh chives, plus more for garnish
Salad:
- 1 (1 & 1/2-pound) head iceberg lettuce, outer leaves removed, cut through core into 8 wedges
- 4 slices thick-cut center-cut bacon
- 2 tbsp light brown sugar, divided
- 1 tbsp Champagne vinegar
- 1/2 cup halved cherry tomatoes
- 4 (3/4-ounce) slices Gorgonzola dolce cheese, halved
Instructions
Make the Dressing:
Whisk together oil, vinegar, garlic, salt, granulated sugar, and pepper in a medium bowl. Set aside 1/4 cup vinaigrette in a small bowl. Whisk cheese, mayonnaise, sour cream, and chives into remaining vinaigrette (about 1/2 cup); set aside.
Make the Salad:
Place iceberg wedges on a large platter. Brush cut sides of wedges liberally with reserved 1/4 cup vinaigrette. Set aside to marinate in dressing.
Cook bacon in a large nonstick skillet over medium, flipping occasionally, until rendered and almost crisp, about 8 minutes. Sprinkle one side of bacon slices with 1 tablespoon brown sugar; flip and cook 1 minute. Sprinkle with remaining 1 tablespoon brown sugar; flip and cook 1 minute more. Add vinegar, and let reduce until almost evaporated, about 30 seconds. Transfer bacon to a wire rack set inside a rimmed baking sheet; let stand 5 minutes.
Spoon Gorgonzola dressing over iceberg wedges on platter. Snap bacon slices in half; place one half over each iceberg wedge. Sprinkle wedges evenly with tomatoes. Nestle a slice of cheese on top of each wedge. Garnish with additional chives. Sprinkle with pepper to taste; serve immediately.
Recipe adapted from Food & Wine
Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.
Let’s not bicker over what category of food it is, let’s just get cooking!
To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.
While the squash and bacon are cooking, cook the orzo as directed on the box.
In a large salad bowl, combine the kale, warm orzo and toasted pepitas.
Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.
Now, your salad/pasta/side dish is ready!
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Butternut Squash Orzo Salad
Makes: 6 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cups peeled and cubed butternut squash
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 6-8 slices bacon, chopped (omit if vegetarian)
- 2 tbsp chopped fresh rosemary or sage
- 2 tsp maple syrup
- 1/2 tsp cayenne pepper, or to taste
- 1 (16 ounce) box orzo pasta
- 2 cups shredded or torn kale
- 1/2 cup roasted pepitas
- 6 ounces crumbled goat cheese
Balsamic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1-2 cloves garlic, grated
- 1 tbsp chopped fresh thyme
- 1/4 cup balsamic vinegar
- 1 tbsp fig preserves, optional
- 1 tbsp honey or maple syrup
- salt and black pepper
- chili flakes
Instructions
Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.
Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.
Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.
To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!
Recipe from Half Baked Harvest
This Cherry Tomato Couscous Salad is a wonderful combination of raw and roasted tomatoes, roasted chickpeas, crumbled feta cheese, Persian cucumbers and loads of fresh herbs! It’s the perfect salad to pack for a picnic or to include in a lunchbox!
This recipe, while including lots of different ingredients, is all about the tomatoes. Roasted and raw tomatoes are used to create a rich flavor while still giving you the freshness of the raw tomatoes. You get all the deliciousness you’d want in a late-summer, early fall salad!
Roast half of the tomatoes per the linked recipe. The roasted tomatoes can be made a few days ahead and stored in the refrigerator.
Make the roasted chickpeas ahead as well. Just follow the link in the recipe.
Once these components are prepared, the rest comes together in a snap.
Israeli couscous is actually a pasta, not a grain. It’s larger than traditional couscous which gives it a chewy texture. Cook it according to the package directions for about 9 minutes, then drain it and set it aside to cool.
To assemble the salad, combine olive oil, lemon juice, garlic, thyme, salt and pepper in the bottom of a large bowl. Add the cooled couscous and toss.
Add sliced raw tomatoes, roasted tomatoes, chickpeas, basil, cucumbers and feta to the couscous and toss together.
Top with fresh herbs and a generous drizzle of olive oil!
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Cherry Tomato Couscous Salad
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours & 10 minutes
Ingredients
- 4 cups cherry tomatoes, (half for roasting, half raw)
- Extra-virgin olive oil, for drizzling
- 1 cup dry Israeli couscous
- 1 tbsp lemon juice, more if desired
- 1 garlic clove, minced
- Leaves from 6 sprigs fresh thyme, more for garnish
- 1 & 1/2 cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting
- 1/4 cup fresh basil, more for garnish
- 2 Persian cucumbers, thinly sliced
- 1/3 cup crumbled feta cheese
- Sea salt and freshly ground black pepper
Instructions
Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, 1/4 teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.
Chef’s Notes:
Roasted tomatoes can be made a few days in advance.
The roasted chickpeas should be made the same day they are being used to be at their crispiest texture..
Recipe by Love and Lemons