Salad Recipes

View All | View Summaries
Maple Roasted Butternut Squash Salad with Beluga Lentils and Sage-Flavored Croutons Recipe

The butternut squash risotto was such a success last week that everyone was asking for more. I've learned that it's not a great idea to repeat the same dishes too often, even when requested, because eventually everyone gets tired of them. As opposed to making another main course, I decided to prepare a fresh salad that really shows off the versatility of butternut squash.

Instead of roasting the butternut squash with cumin and saffron as I did for the risotto, I glazed it with maple and flavored it with fresh sage. Sage is one of the most prolific herbs in our garden; it literally grows like weeds. This was a great opportunity to put it to good use, and I did so on multiple occasions in this dish.

I wanted to give this salad a real Fall feel, so I made a pomegranate vinaigrette and paired it with sage-infused oil. Continuing with the theme, I topped the salad with dried cranberries and sage-flavored croutons. The crunch of the croutons provides an excellent textural foil to the soft roasted butternut squash and the crispness of the greens.

Thanksgiving is not too far off, and if you're looking for a new addition to your table, this salad is a healthy and delicious option. Enjoy!


Full Recipe...
Falafel Salad with Lemon Tahini Vinaigrette Recipe

During our last trip to Philadelphia, Lulu and I realized how narrow the vegetarian options were in restaurants. Lulu had falafel during the entire time of our stay there.

He hasn't touched it since we got back and I thought it was time to re-introduce him to falafel. I served them in a Mediterranean-style salad along with lemon tahini vinaigrette, candied walnuts and thinly sliced kumquat preserves from last winter's harvest.


Full Recipe...
Brussels Sprout Salad with Marinated Feta Cheese Recipe

We're in a funny period. It's not cold enough to make soup, but we're starting to get fall and wintry ingredients such as figs and Brussels sprouts despite the hot weather. I bought some Brussels sprouts from the local market and decided to make a salad with them. I think the brininess of the feta complements the flavor of the Brussels sprouts really well. I marinated some feta cheese with lemon juice, lemon zest and pink and green peppercorns, and added it to the steamed and grilled Brussels sprouts. The result is something that in no way resembles the boiled, lifeless Brussels sprouts that are reviled by kids and adults alike. In fact, the girls absolutely love Brussels sprouts, and they completely inhaled the salad. 

This winter, I'll post a Brussels sprout gratin that no one can resist . Stay tuned!


Full Recipe...
Banana Flower Salad (Goi Bap Chuoi Chay) Recipe

In case you were wondering, banana flowers really are the flowers of the banana plant. They are also known as banana blossoms or banana hearts. The taste is reminiscent of artichoke hearts. They are consumed throughout Southeast Asia and also in India as well. In fact, I bought the banana flowers I used in this dish from an Indian market.

Gỏi bắp chuối chay literally means vegetarian banana flower salad in Vietnamese. It's a popular dish in the Buddhist community where many recipes, due to dietary restrictions requiring vegetarianism, are made to simulate meat. Banana flower salad is thought to imitate the flavor of gỏi gà, Vietnamese chicken salad. Other recipes use ingredients such as tofu skin or fried soy gluten that are chewy and resemble the stringy texture of meat.

This is a dish that is not only exotic but tasty as well. You might not make it every day, but it's definitely something you should try.


Full Recipe...
Wild Rice and Orzo Salad with Maple Vinaigrette Recipe

This dish is really three recipes in one. I combined my wild rice, kidney bean salad and orzo pasta salad recipes together to make a light and healthy meal. The maple vinaigrette helps tie everything together.

I usually make orzo pasta salad for parties and picnics, but we've been having a heat wave here and we all felt like eating something cool. The addition of kidney beans for protein and wild rice for fiber makes the dish more of a complete meal. If you have some leftover roast chicken, you can dice or shred it and add it to the salad as well.


Full Recipe...