Holiday Inspired Salad (With Superfoods)

Here is a recipe of my favorite go to salad, it is perfect for several reasons. The salad contains superfoods such as kale, fresh and dried cranberries, Brussels sprouts, roasted pumpkin seeds or/and walnuts. Moreover, I find it very attractive to be served during holidays.

This salad is wholesome and fills you up right away. I know you may think that kale and Brussels sprouts in raw form, but trust me with this salad dressing it tastes delicious.

Sometimes you should try to come out of your comfort zone and try different combinations.

Here is the recipe:

2 cups of kale leaves (washed, de-stemmed, and chopped / pre-washed pre-cut form salad bag)

7-8 Brussels sprouts (sliced)

1/4 cups of fresh cranberries

2 tablespoons of dried cranberries (or golden raisins)

4 tablespoons of roasted pumpkin seeds and/or chopped walnuts

Salad dressing (3-4 tablespoons and store the rest of the dressing)

1/4 cup of Greek yogurt

2 tablespoons of sugar

1 tablespoons of sour cream

1 tablespoons of extra virgin olive oil

3 tablespoons of apple cider vinegar

2 tablespoons of black poppy seeds

Salt and pepper to taste

Method:

1. Mix the salad ingredients.

2. Serve the mix with the creamy poppy seeds dressing.

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Acorn Squash and Mini Pie Pumpkins Stuffed with Curried Quinoa Salad

This healthy fall recipe can be prepared and served for Thanksgiving dinner. You can totally replace Acorn Squash and Mini Pie Pumpkin with Butternut Squash or Spaghetti Squash.

Ingredients:

One Mini Pie Pumpkin

One Acorn Squash

Olive Oil (Spray)

Salt and Pepper to taste

 

Curried Quinoa Salad Recipe:

1 teaspoon of olive oil

1/2 medium apple (chopped)

1/8 cups of dried cranberries (chopped)

1/8 cups of  maple roasted walnuts (roast walnuts with 1 tablespoon of maple syrup and a pinch of salt)

2 tablespoons of pumpkin seeds

1 cups of quinoa

2 and 1/2 cups of water or vegetable stock

1 tablespoon of curry powder

Salt and Pepper to taste

 

Vinaigrette

2 tablespoons of Hot Pepper Raspberries Chipotle  

2 tablespoons of Pineapple Mango Sauce  (Picture posted below) 

Note: You can use any of your favorite sauce, salad vinaigrette, or even fruit preserves. These two sauces I am using are made from real fruits and has no corn syrup. Some options to consider: Spiced Apple Butter, Raspberries preserve, or Pepper Jelly.

 

Method:

Preheat the oven to 450.

Cut the acorn squash and mini pie pumpkins into halves and prick the skin with fork.

Scoop the seeds (forming a cavity)and place them cut side down into a cast iron or oven safe plate. Now roast them for 45 minutes.

Sprinkle Salt and Pepper in the cavity.

 

Curried Quinoa Salad:

Roast quinoa with 1 teaspoon of olive oil in a hot pan.

Add water and cook them until water boils. Add curried powder, salt, and black pepper.

Switch off the stove and let the quinoa soak all the water. Fluff up the quinoa with fork and cool it completely.

Now add vinaigrette and other ingredients.

 

Stuffing:

Stuff the curried quinoa salad in the roasted acorn and mini pie pumpkin cavities.

Drizzle some more vinaigrette if you want.  

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IMG_9187 IMG_9196 IMG_9213Sauces I adore

Watermelon, Feta, Herbs, and Citrus Salad

This is a perfect summertime salad. Yes, I love love love fresh fruits and melons are my all time favorite. I love this recipe, as you can enjoy it outdoors as well as indoors. Just perfect.

Ingredients:

1 small watermelon (cubed)

1/4 cup of feta cheese (crumbled)

1/2 lemon & 1/2 lime (fresh juice) + few wedges for garnish

Mint leaves (chopped)

basil leaves (chopped)

salt & pepper

Directions:

Mix everything. Serve.

Spinach, Nectarines, and Herbed Goat Cheese Salad

Well, it is summertime and my theory is enjoy as many fresh fruits as possible. Not that I don’t have fruits during winter. I tend to include atleast three fruits in my meal every single day, but in summer I enjoy them in my cooking as well. I make fresh preserves, salads, popsicles, ice creams, etc.

Here is a quick recipe for enjoying nectarines in your salad. You can totally substitute them with peaches, plums, or apricots. They all come from same plum family, so it really depends on your choice and availability.

Ingredients:

1. 3 oz bag of baby spinach (1/2 bag)

2. 2 fresh nectarines (sliced)

3. Herb goat cheese (crumble it)

Dressing:

1/2 lemon juice (or 1 tablespoon of apple cider)

2 tablespoon of grape seed oil

Salt and pepper

 

Now mix all the ingredients and add the dressing on top of them. Serve.

 

Salad

 

Spring Salad with Homemade Thai Peanut Dressing

I love this simple salad and it is very easy to make. Perfect for spring and summer time. Infact it can be served during Easter, as it looks like a nest with bright Easter colors. Also you can serve it with your Thai menu.

Ingredients:
1 large Carrot (thinly peeled with peeler)
2 small Persian cucumbers (thinly peeled with peeler)
2 spring onions (chopped)

Dressing: (crush in your blender)
1/4 cup salted peanuts
1 inch ginger
1 clove garlic
5 tablespoons of rice vinegar
1 tableof grapeseed oil
2 tablespoons of soy sauce
4 tablespoons of sugar
5 tablespoons of water (or coconut milk)
Pepper to taste

Note: Since you are using soy sauce, add salt once dressing is already made.

Directions:
Serve.

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Greek Pasta Salad

Ingredients:
1/2 box of pasta (until al dente)

Cold veggies:
2 Persian cucumbers (diced)
15 green or black olives (diced)
2 tablespoons of Capers
2 cups of fresh baby spinach (chopped)
1/4 cup of feta cheese
1/2 roasted bellpepper (jar)
2 roma tomatoes or cherry tomatoes (chopped)
1/4 cup of parsley (chopped)

Grilling or roasting separately:
1 mini bell pepper (diced)
1/2 onion (diced)
2 cloves of garlic (chopped)
1 large zucchini (diced)
2 tablespoons of olive oil
Salt & pepper

Dressing:
3 tablespoons of Dijon mustard
1/4 cup of apple cider vinegar or balsamic vinegar
1/2 cup of grapeseed oil (or extra virgin olive oil)
Salt & pepper (according to taste)

Directions:
1. In a pan grill veggies with olive oil, salt, and pepper.
2. Cook pasta with lots of salt until al dente.
3. Add grilled veggies in pasta bowl.
4. Make dressing in the same bowl with grilled veggies.
5. Add hot pasta and let it soak the dressing for few minutes.
6. Now add cold veggies and cheese.

Serve.

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Jicama Apple Pistachio Cranberry Salad

This is my first recipe with jicama, which is a large root vegetable which is a mexican yam.

Ingredients:

1 raw jicama (washed, peeled, and chopped)
1 apple (washed and chopped)
3 tablespoons of pistachios (chopped)
3 tablespoons of dried cranberries (chopped)
Few mint leaves (chopped)

Vinaigrette:
3 tablespoons of grapeseed oil
4 tablespoons of apple cider vinegar
Salt and pepper

Method:
Add all ingredients and the vinaigrette well. Serve chilled.

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