Roasted Cauliflower and Spinach Salad

Roasting vegetables is so satisfying. It’s super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.

Sometimes I roast veggies without knowing what I’m going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.

So satisfying and so healthy.

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Roasted Cauliflower and Spinach Salad
Servings
2
Servings
2
Roasted Cauliflower and Spinach Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
Roasted Cauliflower
  1. For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
Salad
  1. In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
Dressing
  1. In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.
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Quinoa & Chickpea Salad

Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

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Quinoa & Chickpea Salad
Servings
2
Servings
2
Quinoa & Chickpea Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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Kale & Quinoa Salad

This is a great salad for summer. With kale and quinoa as the base, add your favorite veggies (and, if you’d like, your choice of protein for a delicious salad that will keep you full, satisfied, and happy!

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Kale & Quinoa Salad
Servings
2
Servings
2
Kale & Quinoa Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Combine quinoa, water and salt in a saucepan. Bring to a boil, reduce heat and simmer on low until water is absorbed (approximately 15 minutes). Remove from heat and keep covered.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper and Dijon mustard and set aside.
  3. In a large bowl combine kale, carrots, tomato, cucumber, pepper and onion. Fold in the quinoa and gently stir.
  4. Split between two bowls, sprinkle with sliced almonds and drizzle with dressing.
  5. (Make 2 large (meal size) servings or 4 small servings )
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Strawberry, Watermelon, & Feta Salad

Sometimes less is more. I enjoy complex salads, but there is something to be said about a simple, easy-to-make salad that features the season’s best produce. The fruit in this recipe adds a little sweet citrus, while the feta provides a little savory taste.

Straweberry Watermelon and Feta Salad

Strawberry, Watermelon, & Feta Salad
Servings
2
Servings
2
Strawberry, Watermelon, & Feta Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a salad bowl, combine the arugula, strawberries, watermelon, mint, and feta cheese.
  2. In a small bowl, whisk together the olive oil, balsamic vinaigrette, salt, and pepper. Pour the dressing over the salad and toss gently until coated. Divide between 2 plates and serve.
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Roasted Butternut Squash Salad

Butternut Squash Salad with fork edit

We may be nearing the end of butternut squash season, but I am not quite ready to give it up. I’ve found that I can add this vitamin-A packed vegetable to just about any recipe and it always seems to work.

The other night, I was making a simple spinach salad for dinner and felt it needed a little more bulk. I grabbed the squash from my vegetable bowl and coated the cubed pieces with olive oil and sea salt, and popped them in the oven for 30-35 minutes – easy as that! The roasted squash looked beautiful and tasted even better!

Roasted Butternut Squash Pan edit

I consider this one of those versatile vegetables that can be used in so many ways for breakfast, lunch, and dinner. You can add to pancake mixture, puree it and serve as a “mashed” side with chicken or fish, add to soups, include it in baked items like bread or muffins, serve as a creamy pasta sauce, and of course use it to top salads. The possibilities are endless! I am thinking that I may try to include it in a smoothie next.

Do you cook/bake with butternut squash? What’s your favorite way to enjoy it? Here’s my super simple Roasted Butternut Squash Salad recipe as pictured above:

Roasted Butternut Squash Salad
Servings
4
Servings
4
Roasted Butternut Squash Salad
Servings
4
Servings
4
Ingredients
Salad
Dressing
Servings:
Instructions
For the Dressing
  1. In a small bowl whisk together the balsamic, olive oil, rosemary, salt and pepper and set aside.
  2. Preheat oven to 425°F
  3. In a medium bowl combine squash, oil and salt and toss thoroughly to coat.
  4. Arrange the squash on a baking dish and roast for 30-35 minutes or until squash is tender and lightly browned.
  5. In a large bowl combine the spinach, cherries, almonds and slightly cooled squash. Divide among 4 plates, drizzle with dressing and serve.
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Chickpea Salad with Lemon and Mint

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I grew up eating chickpeas (also known as garbanzo beans) and still love them to this day. They are nutrient dense, full of protein, fiber, and iron.

Because of their delightful taste and nutritional benefits, I am always looking for new ways to use them when cooking and often add them to salads or main course dishes. This Chickpea Salad with Lemon and Mint recipe is a perfect combination of fresh ingredients and is super simple to make. On it’s own or as a side, this recipe will fill you up and leave you smiling. For some added protein, simply add shrimp, chicken, or salmon.

Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium bowl, mix together the chickpeas, scallions, cucumber, bell pepper, and mint.
  2. In a small bowl, whisk together the vinegar, lemon juice, oil, garlic, and salt. Season to taste with black pepper. Pour the dressing over the chickpea mixture and toss well to combine. Cover and refrigerate for 30 minutes before serving.
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Recipe by Dawna Stone originally published on MindBodyGreen.com.

Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette

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Earlier today, someone asked me what is my favorite recipe from my new book, The Healthy You Diet. This should be a question I’m able to answer without hesitation but I wasn’t.

Every time I developed a new recipe for my book, I would always say, “This just might be my new favorite recipe!” It became somewhat of a joke in our office.

The truth is, I only put recipes that I love in my new book so it’s hard for me to pick a favorite. There is however times where I prefer one recipe to another just because I’m craving a certain flavor at that time. Right now I’ve been on a sweet potato kick so I thought I’d share ONE OF MY FAVORITE recipes, my Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette.

If you’re looking for a filling salad that burst with flavor, this Kale and Maple-Roasted Sweet Potato salad is simply perfect. The sweet potatoes and the dates curb my craving for something sweet and the pumpkin seeds give just the right amount of crunch and texture to satisfy me.

I know many people who claim they don’t like kale but I believe they’ve just never had it in the right recipe. Since Kale can be tough and bitter, there is a little trick to make it more tender and enjoyable: simply massage the leaves with a little olive oil or salad dressing for 30 seconds to 1 minute. This will soften them and have them ready to enjoy. You’ll be amazed at this difference this makes.

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I cook sweet potatoes often but roasting them with a little maple syrup, olive oil and lemon makes this recipe special.

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Roasting the sweet potatoes is so simple and makes the entire house smell wonderful.

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You can use raw pumpkin seeds but I think toasting them really brings out their flavor. A simple two minutes in a skillet over medium heat is all it takes to turn them golden brown and give them that extra burst of nutty flavor.

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The finish product is vibrant and irresistible. This is definitely “one of my favorite” recipes! I hope you enjoy it!

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Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette
Servings
4
Servings
4
Kale and Maple-Roasted Sweet Potato Salad with Walnut Vinaigrette
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the maple syrup, oil, lemon juice, and salt. Add the sweet potatoes and toss to coat with the maple syrup mixture. Spread the potatoes on the baking sheet and roast, stirring occasionally, for 30 minutes, or until tender. Remove from the oven and set aside to cool slightly.
  2. In a skillet over medium heat, toast the pumpkin seeds for 2 minutes, or until they turn golden and begin to pop. Shake the pan often during toasting to make sure they don't burn. Transfer to a plate and set aside.
  3. In a large bowl, toss the kale with the vinaigrette. With clean hands, massage the dressing into the kale for 1 minute.
  4. Divide the kale among 4 serving plates and top with the reserved sweet potatoes, reserved pumpkin seeds, and dates.
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