Thai Crunch Salad with Peanut Dressing

Servings: 4
Total Time: 30 Minutes

Ingredients

For the Thai Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons fresh lime juice, from one lime
  • 3 tablespoons vegetable oil
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 2 tablespoons honey
  • 2-1/2 tablespoons sugar
  • 2 garlic cloves, roughly chopped
  • 1-inch square piece fresh ginger, peeled and roughly chopped
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh cilantro leaves

For the Salad

  • 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
  • 1 cup prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, thinly sliced
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
  2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Recipe Cred: Jennifer Segal

Super Clean Broccoli Salad with Creamy Almond Dressing

Serves: 6-8
INGREDIENTS
For the Salad:
  • 2 heads broccoli, cut into small florets
  • 2 cups chopped purple cabbage
  • ½ cup golden raisins
  • ½ cup slivered almonds
  • ½ cup chopped green onions
For the Miso Orange Dressing
  • ⅔ cup Simply Orange Low Acid
  • 2 tablespoons miso
  • 2 tablespoons almond butter
  • 1 shallot
  • 2 tablespoons canola oil
INSTRUCTIONS
  1. Toss all the salad ingredients together in a bowl.
  2. Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
  3. Serve immediately! Add more orange juice to add more moisture as needed.
NOTES
We’ve made this several times and we liked it with a handful of cooked quinoa thrown in for good measure as well as a little bit of crumbled bacon as a throwback to the original broccoli salad. 🙂

If you like salads with a lot of dressing, be sure to double up on the dressing for this one.

Also, if you don’t have access to miso, you could just use almond butter in place of the miso but be sure to compensate with additional salt to taste.

Recipe Cred: Pinch of Yum

Kale Salad with Butternut Squash, Pomegranate, and Pumpkin Seeds

YIELD
8–10 servings
ACTIVE TIME
50 minutes
TOTAL TIME
1 hour

INGREDIENTS

  • 1 large butternut squash (about 3 pounds), peeled cut into 3/4″ cubes
  • 1/2 cup, plus 4 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 whole head garlic
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 2 teaspoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped shallot
  • 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
  • 1 cup finely grated Parmesan cheese (1 1/2 ounces)
  • 1 cup pomegranate seeds (from 1 large pomegranate)

PREPARATION

Heat oven to 425°F. On a rimmed baking sheet, toss together squash, 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place whole head of garlic on a sheet of aluminum foil, drizzle with 1 tsp. oil, wrap securely in foil and place on baking sheet with squash. Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35–40 minutes. Remove garlic and squash from oven and set aside to cool.

Meanwhile, heat 1 tsp. oil in a small skillet over medium-high heat. Add pepitas and cook, stirring occasionally, until about half are golden brown, 2–3 minutes. Transfer to a paper towel-lined plate and season with 1/4 tsp. salt. Set aside.

Cut off the top of the garlic head and squeeze all of the softened garlic into a medium bowl. Whisk in the lemon juice, maple syrup, mustard, shallot, 1 tsp. salt and 1/8 tsp. pepper, then whisk in oil in a slow, steady stream.

In a large mixing bowl, combine kale with about 3/4 of the dressing, and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.

Add roasted squash, Parmesan, and pomegranate seeds to bowl; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and sprinkle with pumpkin seeds.

Do ahead

Dressing can be prepared 3 days ahead; cover and chill. Squash and garlic can be roasted, and kale can be sliced 1 day ahead; place separately in airtight containers and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

Recipe Cred: 

Mustard Vinaigrette

INGREDIENTS

  • 1 rounded tablespoon Dijon mustard
  • 1 ½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½ cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1 small garlic clove

PREPARATION

  1. In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
  2. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

Tri-Color Slaw with Lime Dressing

Serves 8 at least

1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper

Shred the cabbage finely in using a chef’s knife, a mandoline, or a food processor’s shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.

Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).

Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Recipe Cred: The Kitchn

Quinoa Salad With Sweet Potatoes and Apples

Quinoa Salad With Sweet Potatoes and Apples

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 1/2 cups quinoa
  • Salt
  • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  • Freshly ground pepper
  • 1/4 cup apple cider vinegar
  • 2 large Granny Smith apples, cut into 1/2-inch dice
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup of craisins
  • 1/2 cup of chopped walnuts or pecans
  • feta cheese (add amount to your preference)
  • 8 packed cups baby greens, such as arugula or kale (about 6 ounces)

Preparation

  1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
  2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion, craisins, nuts, feta and greens and toss well. Serve right away.

The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Recipe Cred: Food & Wine

Lentil Salad

Lentil Salad

Servings: 5
Ingredients:

  • 1 cup dry brown lentils
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 cup finely diced carrots
  • 1/3 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup minced parsley
  • 1 clove garlic, minced
  • 5 tbsp lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • fresh ground black pepper

Directions:

In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.

I like pairing this with fresh salmon and putting the lentil salad over greens.

Recipe Cred: Skinny Taste

Mango Quinoa Salad

Mango Quinoa Salad

Ingredients

2 cups cooked quinoa at room temperature

1 14 oz can black beans, drained and rinsed

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful of chopped cilantro (about 1/2 cup)

3 Tbsp of extra virgin olive oil or avocado oil

4 Tbsp of red wine vinegar

1-2 Tbsp of fresh lime juice ( I use a whole lime and it’s good)

kosher salt

freshly cracked black pepper

* I also like to add tomatoes and avocado as fresh ingredients at the end

Preparation

Quinoa can be cooked in water or broth. Cook the quinoa ahead and let cool in fridge. Dice all ingredients and then mix together with dressing. Add quinoa and fresh ingredients at the end.

Recipe Cred: Ali Vincent