Looking for a new signature fall salad? Try this Massaged Lacinato Kale with Roasted Sweet Potato, Apple and Toasted Hazelnuts. Top it with roasted chicken (store-bought rotisserie!) or salmon, or baked tofu and it’s a complete meal. Here’s a link to the recipe.
This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker. This comes together in about 15 minutes, which means it should be tonight’s dinner. Get cooking!
All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.
A butchered (but improved upon?) Caesar salad trading romaine for kale, croutons for walnuts and adding in roasted broccoli and avocado because we love them. Let’s just call it Caesar-ish.
This Brussels Sprout, Arugula and Apple Salad with Spiced Pepitas has everything I love about a good salad: tons of texture in the form of leafy greens, the crunch of crisp apples and toasted pepitas, and bites of creamy feta; the perfect interplay between sweet, salty and spicy; and, of course, visual beauty before you even take your first bite. Make this “gateway salad” to help turn the tide for any self-proclaimed (but clearly misinformed) salad haters out there.
Simple, versatile, and just as good made a few days in advance, this is the type of dish you should always have in your fridge. The zest of both orange and lemon imparts a welcome brightness during these colder winter months, the shallot and scallions just enough bite, and the parsley a touch of green.