Grapefruit Salad (Pomelo Salad)

It's been raining so much this season in the Bay Area (California) that our garden has produced a lot of citrus. Our pomelo tree has been particularly prolific. I've been pleasantly surprised by their sweetness, and I knew I was on to something delicious.

Pomelos have a subtle sweetness that is greatly enhanced by the addition of certain spices. To make this salad, I gathered the pomelo segments in a large bowl and covered them with ginger, coriander, agave nectar, sesame oil and red Thai bird chiles. It's a refreshing way to begin or end a meal.

Asian Style Warm Potato Salad

Cucumber Dill Salad with Tzatziki Dressing

I wanted to prepare a simple salad for dinner this evening, so I made a cucumber salad with a really easy to make tzatziki dressing.

Prepping the cucumber takes only a few steps. I wash, chop, salt and pat dry the cucumber slices and they're good to go. The tzatziki sauce is made of dried mint, dill and yogurt and is seasoned with salt and pepper. If you want to make it extra rich, you can add some sour cream or crème fraîche. Mix them together and you're ready to serve. That's it. Easy never tasted so good.

Roasted Beet and Corn Salad with Tangerine Vinaigrette

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.

Maple Roasted Butternut Squash Salad with Beluga Lentils and Sage-Flavored Croutons

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!