Category : Salads

Organic Kale, Quinoa, and Roasted Butternut Squash Salad with Toasted Pumpkin Seeds

organic kale, quinoa, butternut squash salad

Salad
2 cups raw, peeled butternut squash cut into 1/2″ cubes.
2 cups prepared quinoa, cooled (optional)
1/2 cup toasted pumpkin seeds
1/2 cup shaved Pecorino
6 cups washed, dried mixed greens or baby kale
pinch of sea salt

Dressing
1/2 cup +2 tablespoons Ultra Premium EVOO  or any infused olive oil of your choice
1/3 cup + 2 tablespoons Grapefruit White Balsamic (or any white balsamic of your choice)
2 tablespoons minced shallot
2 tablespoons grainy mustard
pinch of sea salt
fresh ground pepper

Preheat the oven to 400 F.

In a large bowl whisk the 2 tablespoons of olive oil with 2 tablespoon of balsamic,  Add the cubed butternut squash and toss to dress with olive oil and balsamic. Place the butternut squash in a single layer in a pan or on a baking sheet and roast for 25 minutes, or until the squash becomes golden brown.  Allow to cool.

In a blender or food processor, add all of the dressing ingredients.  Process to combine well, and adjust seasoning accordingly.

Combine 1/2 of the butternut squash, quinoa, and kale and arrange on a large platter or in a large shallow salad bowl.  Add some dressing and toss to combine.  Add the rest of the butternut squash over the top, sprinkle with the toasted pumpkin seeds, and add shaved Pecorino.

Serves 6-8

Grilled Radicchio & Hearts of Romaine Salad

1/3 cup Tuscan Herb olive oil

1/4 cup Grapefruit balsamic vinegar

6 garlic cloves, chopped

1/2 teaspoon dried crushed red pepper

4 large heads of radicchio, cored and quartered

4 hearts of romaine

1/3 cup shaved pecorino

Whisk oil, vinegar, garlic and red pepper in large bowl.  Add radicchio and romaine and toss to coat.  Marinate 20 minutes.  Prepare barbecue (medium heat).  Drain marinade into small bowl.  Place radicchio and romaine on grill, sprinkle with kosher salt and fresh cracked pepper.  Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally (about 6 minutes).  Transfer to serving platter and drizzle with reserved marinade and sprinkle with cheese shavings.

Honey-Ginger/Lime Thai Salad

Salad:

2 cups thinly sliced and chopped red cabbage
2 cups thinly sliced and chopped napa cabbage
1/4 cup thinly sliced green onions
1/2 cup roughly chopped fresh mint, cilantro, or basil leaves, or a combination of herbs (or use more herbs if you have a lot)
1/4 cup chopped peanuts

Dressing:

2 teaspoons minced garlic
1 teaspoon hot sauce of your choice
3 tablespoons honey-ginger balsamic vinegar
1-2 tablespoons soy sauce
2 tablespoons Tahini, almond butter, or peanut butter
2 tablespoons lime olive oil
2 tablespoons roasted sesame oil

This salad is best when you add the dressing just before serving.  To make this into a complete meal, top the salad with a sauteed, sliced chicken breast drizzled with peanut sauce.

Chuka Soba Salad

Chuka Soba Salad

12-15 ounces Chuka Soba Noodles

1-1/2 teaspoons Roasted Sesame Oil

1/3 cup Rice Vinegar

Juice and grated peel of 1 fresh lime

1/2 cup Soy sauce

2 teaspoons crushed red pepper flakes

2 tablespoons sugar

2 cloves garlic-minced

1 cup grated carrot

3/4 cup chopped dry-roasted peanuts

1/2 cup fresh cilantro

Boil noodles according to package directions; drain and rinse with cool water.  Combine oil, vinegar, lime, soy sauce, pepper flakes, sugar and garlic.  Cut through the noodles to make them manageable and add them to the oil mixture, add carrots, nuts and cilantro, reserving some to use as a garnish.  Chill for at least an hour.  May be served cold or at room temperature.