Category Archives: Salad

Farm Salad with Roasted Carrots, Feta, and Herb Vinaigrette

December 2, 2020

I’m on a roll with my restaurant inspired recipes lately… after replicating my favorite sandwich and focaccia from my favorite DERU market here in Seattle, I decided I should recreate their famous Farm Salad. It consists of fresh mixed greens, roasted carrots (or sometimes in the winter they replace the carrots with roasted butternut or delicata squash), crumbled feta, toasted pepitas, fresh chopped herbs like dill, parsley, and chives, and a lemony herb vinaigrette. I usually order it alongside my sandwich but when I have it on it’s own I add shredded roasted chicken to make it a meal. Around the holidays I’ve also seen them add pomegranate arils for a festive sweet crunch.

While you’re roasting the carrots you can whisk up the vinaigrette and prep the rest of the salad ingredients. Toss the warm carrots on top (or they can be served room temperature which is just as delicious), drizzle with dressing, toss and dig in. I promise this is a salad you’ll remember!

Farm Salad with Roasted Carrots, Feta, and Herb Vinaigrette

INGREDIENTS

1 lb. carrots, peeled and sliced into thin rounds
extra virgin olive oil
salt and freshly ground black pepper
mixed leafy greens
toasted pumpkin seeds/pepitas (I used salted)
Valbreso feta cheese, crumbled (I highly recommend using this mild and creamy French feta as Greek feta is much stronger and will have a more dominant flavor)
rotisserie chicken (light and dark meat), shredded
fresh dill, chopped
fresh flat-leaf parsley, chopped
fresh cilantro, chopped (optional)
fresh chives, chopped
pomegranate seeds (optional)

Herb Vinaigrette:
3 Tbsp. freshly squeezed lemon juice + pinch freshly grated lemon zest
1 Tbsp. white wine vinegar
4 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. grated garlic
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh flat-leaf parsley
2 Tbsp. finely chopped fresh cilantro and/or fresh chives (I used both)
1/2 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray. Place the sliced carrots on the baking sheet and drizzle with 1-2 Tbsp. olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to coat. Spread the out carrots in a single layer on the baking sheet and roast in preheated oven for about 20 minutes, until tender and browned.
  2. To make the vinaigrette, combine the lemon juice/juice, vinegar, honey, mustard, and fresh herbs in a medium bowl and whisk to combine. While whisking constantly, stream in the olive oil. Season to taste with salt and freshly ground black pepper.
  3. To assemble the salad, place mixed greens in a serving bowl. Top with roasted carrots, pumpkin seeds, feta, and chicken. Garnish with a few fresh herbs and pomegranate seeds (if using). Drizzle with lemon herb vinaigrette (this recipe makes a lot of dressing so you’ll have some leftover), toss, and serve.

(Adapted from So Fresh N So Green)

Arugula, Beet, Goat Cheese, and Avocado Salad

November 20, 2020

Another beet salad… this time with arugula, goat cheese, and avocado. Because they all go so well together and everyone in my family will happily eat their beets like this! This salad also includes sweetened dried cranberries or cherries and toasted walnuts (both optional- I was out of walnuts but would add them next time for more crunch). A tangy shallot-honey-balsamic vinaigrette finishes it off.

You can roast your own beets (instructions provided below) or buy them pre-packaged for convenience (and less mess). I didn’t included measurements for the salad ingredients because they’re customizable to taste. Use more or less of something if you love it or don’t. I added much more avocado than the orignal recipe calls for and used less than half of the vinaigrette on a salad for our family of 4.

Arugula, Beet, Goat Cheese, and Avocado Salad

INGREDIENTS

beets, cooked according directions below and diced (I used packaged pre-cooked* beets from Trader Joes)
baby arugula
walnuts, toasted, coarsely chopped (optional)
sweetened dried cranberries or dried cherries (optional)
avocado, peeled, pitted, and cubed
soft fresh goat cheese, coarsely crumbled

Vinaigrette:
1/4 cup balsamic vinegar
3 Tbsp. shallots, thinly sliced
1 Tbsp. honey
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Line a baking sheet with foil. Preheat the oven to 450 degrees F.
  2. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. (*If using pre-cooked beets, you can just toss the diced beets in a bit of vinaigrette before dressing the salad and adding them to the salad.)
  3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

(Adapted from Food Network)

Persian Tomato, Cucumber, and Pomegranate Salad

November 3, 2020

As promised, I have some healthy recipes to share this week to help us feel better after all that Halloween candy we consumed over the weekend! This Persian tomato and cucumber salad is not only stunning, it’s packed with flavor. Hello, pomegranate seeds! Don’t skip them- they add a perfect burst of sweetness. The sumac is also a must. It’s a spice I don’t use often but it’s so unique and fragrant. (It comes from the dried ground berries of a flower and has a tangy/sour lemony taste.) There’s also some parsley and mint (optional) in this salad, and if you love feta, sprinkle some of that on top as you’re serving it!

Persian Tomato, Cucumber, and Pomegranate Salad

INGREDIENTS

4 mini (Persian) cucumbers or 2 English cucumbers, seeds removed, diced
6 vine-ripened tomatoes, halved, cored and diced (I used grape tomatoes)
1/2 small red onion, diced
~3 Tbsp. freshly chopped flat-leaf parsley
2 Tbsp. freshly chopped mint leaves (optional- I omitted)
2 Tbsp. extra virgin olive oil
juice from 1/2 lemon
sea salt and freshly ground pepper, to taste
sumac spice, to taste
seeds from 1/2 pomegranate
crumbled feta cheese, for serving (optional- I sprinkled a bit on top)

DIRECTIONS

  1. Add the cucumber, tomatoes, onion and herbs to a serving bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 tsp. coarse sea salt).
  3. Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.

Serves 4.

(Adapted from Elle Republic)

Mixed Green Salad with Balsamic Vinaigrette

September 10, 2020

I’m always making mixed green salads to go alongside pizza or pasta or soups and sandwiches, etc. This is my go-to combination of vegetables and lettuce- I don’t always include everything but a bit of what I have on hand. And then I serve it with our favorite store-bought salad dressing or make my own vinaigrette. This has become my favorite balsamic vinaigrette recipe lately. It’s simple to make- just whisk everything together in a bowl. And it’s got just the right balance of oil and vinegar, tangy and sweet. Use high quality balsamic and olive oil for the best flavor.

Mixed Green Salad with Balsamic Vinaigrette

INGREDIENTS

mixed green lettuces
grape or cherry tomatoes, halved
cucumber, sliced
carrot, peeled and grated
red onion, thinly sliced
red bell pepper, diced
radish, thinly sliced

Balsamic Vinaigrette:
2 Tbsp. honey
1 Tbsp. dijon mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

DIRECTIONS

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving.
  2. Place mixed greens in a serving bowl and add vegetables. Drizzle with balsamic vinaigrette, toss, and serve.

(Adapted from Barefeet in the Kitchen)

Field Fresh Chopped Salad with Sweet Basil Dressing

September 1, 2020

This salad is a copycat of one of my favorite prepared salads found at Trader Joes. The base is a mixture of romaine and cabbage and Israeli (also known as pearl) couscous. Then there’s sweet corn, diced red pepper, pecans, currants, Asiago cheese, and green onion. You can top it with chicken breast for extra protein. The best part though is the fresh basil dressing. It’s sweet and creamy and what makes this salad amazing. It’s definitely more work to make at home, but even better than the original!

Field Fresh Chopped Salad with Sweet Basil Dressing

INGREDIENTS

Field Fresh Chopped Salad:
romaine lettuce, chopped
red cabbage, shredded
Israeli (also known as pearl) couscous, prepared according to package directions (I buy mine at Trader Joes)
fresh corn, cooked and cut off the cob*
red bell pepper, diced
pecans, toasted and chopped
dried currants
Asiago cheese, grated
green onion, thinly sliced
cooked chicken breast, chopped (optional)

Sweet Basil Dressing:
1/2 cup mayo (or part Greek yogurt- I used 1/3rd Greek yogurt, 2/3rds mayo)
1 cup loosely packed fresh basil
2 tsp. honey
2 tsp. freshly squeezed lemon juice
1 tsp. apple cider vinegar
1/4 tsp. Dijon mustard
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. chopped shallot
1 tsp. minced garlic
salt and pepper, to taste
water to thin if necessary (you probably won’t need it if using part yogurt)

DIRECTIONS

  1. To make the dressing: place all the ingredients into a blender or food processor, blend until creamy. Add water if too thick or mayo if too runny. Adjust salt and pepper to taste.
  2. In a large bowl, toss all the salad ingredients together with basil dressing. Enjoy!

*Corn can be grilled on the cob and cut off or cut off and then toasted in a skillet over medium heat for a few minutes with some olive oil or butter and salt and pepper.

Dressing makes enough to serve ~4, can be doubled/tripled for a large party salad.

(Adapted from Mel’s Creative Corner)