Clean Kale and Brussel Sprout Salad - Can you say Yum

Ingredients

SERVINGS: 8–10

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small 
  • garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino 

Preparation

  • Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  • Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  • Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  • Do Ahead: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
  • Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
  • Add your favorite meat if desiring extra protein 
  • Yum - enjoy

Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette

Refreshing summer salad for those hot August nights! Enjoy!

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
  • 4  tablespoons extra-virgin olive oil
  • 3 teaspoons roughly chopped fresh rosemary
  • Salt and freshly ground pepper
  • 4 tangerines
  • 6 cups fresh spinach, loosely packed
  • 1/4 cup dried cranberries

 

Directions

 

  • Preheat the oven to 400 degrees F.
  • Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast - stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes.
  • While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the Dressing with salt and pepper.
  • Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates.

Red Cabbage Salad with Curried Seitan

Yummy. A high protein, low calorie Vegan salad. Enjoy

INGREDIENTS

Dressing

  • ⅓ cup prepared mango chutney
  • ⅓ cup creamy natural peanut butter

Salad

  • 1 Tbs. olive oil
  • 1 8-oz. pkg. seitan, cut into bite-size strips
  • 3 cloves garlic, minced (1 Tbs.)
  • ¾ tsp. mild curry powder
  • 6 cups shredded red cabbage (½ small head)
  • 1 small cucumber, sliced into thin half moons (¾ cup)
  • 3 green onions, thinly sliced (½ cup)

DIRECTIONS

To make Dressing: Blend chutney, peanut butter, and 1/3 cup water in blender until smooth. Set aside.

To make Salad: Heat 2 tsp. oil in large skillet over medium heat. Add seitan, and season with salt, if desired. Sauté 5 to 7 minutes, or until browned. Add garlic and remaining 1 tsp. oil, and sauté 30 seconds. Sprinkle with curry powder, and sauté 2 minutes more. Remove from heat, and keep warm.

Toss cabbage and cucumber with Dressing in large bowl. Top with warm seitan and green onions.

KALE SALAD WITH GRILLED EGGPLANT, WHITE BEANS AND FRESH FIGS [VEGAN]

Another Amazing Vegan Salad Packed with Protein SERVES 4

INGREDIENTS

  • 1/4 cup olive oil

  • 2 medium-large cloves garlic

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon ground turmeric

  • Pinch sea salt

  • 1 Japanese eggplant, about 10 inches long, ends removed, and cut on the diagonal into 1/4-inch thick slices

  • 1/2 of a large orange or yellow bell pepper, cut into 1/3-inch or slightly wider pieces

  • Approximately 1/4 cup red onion, cut into 1/4-inch slices

  • 1-15 ounce can white beans, rinsed and drained

  • 2 generous cups lightly packed fresh kale, stems removed, and torn into bite size pieces (if the farmer’s market doesn’t have any, I purchase the pre-washed, pre-torn kale in a bag and remove any remaining thick stems)

  • 5 ounces plain or garlic-flavored hummus (half of a typical carton–I use Sabra brand Roasted Garlic)

  • Approximately 1/3 cup olive oil

  • 8 small-medium leaves fresh basil chiffonade (stacked, tightly rolled, and sliced into very narrow slivers), or finely chopped

  • 8 small-medium leaves fresh sage chiffonade (stacked, tightly rolled, and sliced into very narrow slivers), or finely chopped

  • Pinch sea salt and freshly ground black pepper or to taste

  • 8 fresh figs, stemmed, and sliced in half vertically

  • 1/4 cup roasted and lightly salted sunflower seeds

  • Optional garnish: sprigs of fresh basil

  1. In a medium-large bowl, whisk together the 1/4 cup olive oil, garlic, smoked paprika, turmeric, and pinch of sea salt. Add the eggplant, bell pepper, and red onion and toss to coat.

  2. Let marinate for a few minutes.

  3. Then, heat a seasoned grill pan over medium high and grill the veggies in batches for 2 to 3 minutes on each side or until nice grill marks develop.

  4. Return them to the bowl they were marinating in.

  5. While the veggies grill, whisk together the hummus, 1/3 cup olive oil, fresh herbs, and salt and pepper to taste.

  6. Add the white beans and kale to the veggies, pour the dressing over and toss to coat.

  7. Arrange the salad on a serving platter or individual plates, nestle the fig halves, flesh side up, over the top, sprinkle with sunflower seeds and garnish, if desired, with fresh basil springs.

  8. Serve immediately.

"Kick it Up A Notch" Orange, Quinoa, Spanish Salad

 

Orange, Quinoa, Spanish Salad 

Ingredients 

  • 5-6 cups Mixed Greens
  • 1 cup cooked quinoa (red or white)*
  • 1/2 cup fresh corn
  • 1 cup cooked black beans (seasoned with equal pinches sea salt, cumin, chili + garlic powder)
  • 1/4 cup red onion, diced
  • 1 orange, segmented
  • 1/2 ripe avocado, chopped
  • 1/4 cup fresh cilantro, chopped or torn

Dressing

  • 1/2 ripe avocado
  • 1 large lime, juiced (~4 Tbsp)
  • 3 Tbsp orange juice
  • 1-2 tsp sweetener of choice (maple syrup, agave, honey) 1-2 tsp hot sauce
  • 1/4 tsp cumin powder
  • 1/8 tsp chili powder (or sub extra hot sauce or chipotle powder)
  • Healthy pinch each sea salt and black pepper
  • 1 Tbsp fresh minced cilantro (optional)
  • 3-4 Tbsp extra virgin olive oil or avocado oil

Instructions

  1. Begin preparing quinoa first by thoroughly rinsing 1/2 cup quinoa in a fine mesh strainer, then bringing to a boil with 1 cup water in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
  2. Meanwhile, prepare salad ingredients by chopping vegetables, segmenting orange, and warming black beans and seasoning with salt, cumin, chili and garlic powder.
  3. Prepare dressing by adding all ingredients to a blender or food processor and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed. I added more hot sauce, orange juice and salt. TIP: if you prefer a vinaigrette, leave out the avocado and simply whisk all ingredients together in a bowl. Taste and adjust seasonings as needed.
  4. Either plate salad and serve with dressing on the side, or toss with dressing before serving. Pairs well with salsa, fresh lime juice and homemade wheat tortilla chips.
  5. Leftovers keep for up to a few days, though best when fresh.