This Brussels sprouts- based salad is reminscent of a traditional Waldorf salad but it would pair well with roasted salmon or as a lighter, vegetarian dinner alongside roasted squash and caramelized onions It is fresh, crunchy and sweet and holds well in the fridge for a day or two after being dressed, making it the perfect make-ahead option for tomorrow’s lunch.
Continue reading “SHREDDED BRUSSELS SPROUTS WITH GRAPES AND TOASTED WALNUTS”
One of our favorite ways to enjoy apples beyond eating them out of hand is in all sorts of fall-inspired salads—sometimes thinly sliced and simply tossed with spicy arugula, sometimes as one ingredient in a dense salad packed with roasted winter squash, farro, toasted nuts and more.
Here we’ve combined it with a common companion—fennel—and roasted them both together to intensify their earthy fall flavors. Fresh herbs and lemon zest brighten and lighten the salad up. Toasted hazelnuts and goat cheese make it a little bit indulgent and totally irresistible.
Continue reading “ROASTED APPLE & FENNEL SALAD WITH TOASTED HAZELNUTS & GOAT CHEESE”
This is just a slight variation of a much-loved salad of ours from Food52. Like the best recipes out there, Food52’s dish can act as a road map. Sub roasted squash for the sweet potato like we did here, sub dried dates in for the pomegranate seeds; take it the Mexican route by leaving out the dried fruit, subbing in scallion for the roasted red onion, pepitas for the walnuts, and cilantro for the mint…you get the idea.
Continue reading “ROASTED WINTER SQUASH, FARRO AND GARLICKY KALE SALAD”
As a huge Fall fanatic, I am trying not to jump the gun and use every type of pumpkin, squash and gourd I can get my hands on. Summer is still here and its produce is still delicious. As a way to ease into the new season, I use an old summer recipe and swap just a few ingredients to make the perfect transition salad. In this particular recipe, I use squash and apples instead of corn and tomatoes. Enjoy!
Continue reading “Roasted Delicata, Apple and Arugula Salad with Avocado and Lemon Vinaigrette”
As you’d expect from a group of Millennials, Instagram is where we get at least half of our cooking inspiration. While we rarely follow links to recipes, photos alone serve as a jumping off point for all types of culinary adventures. A recent post of a deconstructed potato salad arranged on a bed of herby yogurt by Jill Ferguson from @feedtheswimmers led to daydreams of a Greek-style version—creamy yet crisp twice-baked fingerling potatoes served on a bed of cucumber- and garlic-studded tzatziki topped with a host of the usual Greek salad players.
Continue reading “Potato Salad, Deconstructed and Brought to Greece”