salad

Shaved Brussel Sprout Salad with Apples and Pecans

Shaved Brussel Sprout Salad with Apples and Pecans

I’ve been experimenting with new ways to use Brussel sprouts and have stumbled upon this very season appropriate salad with apples, cranberries, peppers, goat cheese, and pecans. It’s the perfect use of Brussel sprouts for a Thanksgiving side. I’m usually not big on salad for Thanksgiving, but this one is just so perfect. It’s festive and has all the the Flavors we know to associate with the holiday.

Three Bean Salad with Dried Cranberries and Celery

Three Bean Salad with Dried Cranberries and Celery

I like to make this salad the night before, allowing the garlic flavors to absorb into the beans. The dried cranberries add a nice sweet chewiness, which the celery and red pepper add a crunch. The dressing is a simple mixture of oil, balsamic, maple syrup, garlic, salt, and pepper.

Za'atar Roasted Carrot, Cauliflower and Chickpea Bowl with a Lemon Yogurt Dressing

Za'atar Roasted Carrot, Cauliflower and Chickpea Bowl with a Lemon Yogurt Dressing

Cauliflower, carrots, and chickpeas are such a good combination of flavors, and when they are roasted in some oil and spices, look out. I combined them with some fresh watercress, chopped avocado, and topped with a quick lemon yogurt sauce, and it was pretty much the best thing we ate all week.

Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios

Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios

This salad is a compilation of some of the most vibrant and colorful produce available in the dreary month of February. I figure we might as well take advantage of things that are doing and looking their best right now while we gear up and prepare ourselves for summer berries!

Sweet Potato, Black Bean, and Corn Salad with a Maple Lime Dressing

Sweet Potato, Black Bean, and Corn Salad with a Maple Lime Dressing

Now, this salad. I think half the reason I like it so much is that of the dressing, which is everything to me right now. It's light, sweet, fruity, with a touch of tang. I had originally created it for a taco salad, but now I eat it on everything.

Kale & Quinoa Salad with Apples, Pecans, and Cranberries

Kale & Quinoa Salad with Apples, Pecans, and Cranberries

In the midst of the sewer disaster, I knew that trying to make things feel normal around here would be difficult, so I decided to head into the kitchen to brainwash my guests with lots of delicious food. Hopefully, the memories of delicious food will block out the ones of the exploding toilet.

Sweet Corn, Peach, and Cherry Salad with Creamy Goat Cheese and a Lime Dressing

Sweet Corn, Peach, and Cherry Salad with Creamy Goat Cheese and a Lime Dressing

This salad was a result of emptying the fridge and putting all of my favorite 'summer foods' into one place. It's a lighter meal, one to be paired with a nice slice of bread and a glass of wine. At least I can be decisive when it comes to my food.

Spring Salad with White Beans, Avocado, and Radishes + Saveur Nomination

Spring Salad with White Beans, Avocado, and Radishes + Saveur Nomination

In the mean time, I will leave you with my favorite spring salad. It's fresh and colorful and the perfect pop of color for this time of year. I got this crazy awesome mandolin at Christmas, and it slices the radishes into such perfectly beautiful thin strips.

Balsamic Roasted Beets, Sweet Orange, and Chévre Salad with Pumpkin Seeds

Balsamic Roasted Beets, Sweet Orange, and Chévre Salad with Pumpkin Seeds

After my last trip to the grocery store, where I impulse bought way too many oranges (don't know what I was thinking, how many oranges can one person eat?), I have been trying to come up with inventive ways of using them in recipes. After my failed attempt at making beet pasta, I was now left with a big bunch of beets. Clearly, the beets and oranges were meant to be together, tucked away in the vegetable crisper by themselves.