I bought some gorgeous organic kale on sale and let the season’s colors and flavors inspire this wonderful salad that will surely be a hit on your holiday table! This colorful and festive dish is as healthy as it is delicious, a rarity among holiday foods. The persimmon and pomegranate provide oodles of antioxidants. The acidity of the simple lemon dressing helps to soften the kale and tone down its slightly bitter edge, while also contrasting beautifully with the sweetness of the dates and persimmon. The nuttiness of the pecans rounds everything out. An autumnal symphony of delicious flavors! Serves 4-6 and can easily be scaled up.
At my new place, I finally have a little outdoor space and can actually grow fresh herbs – so exciting! (I have grown fresh basil indoors in sunny windows in the past, but it’s not the same…) – so now I have a little potted basil plant as well as fresh parsley and thyme growing on my balcony, all which feature in this recipe. This is a quick and super tasty salad you can throw together in just a few minutes to complement any number of wonderful Mediterranean-themed meals. Definitely an upgrade from those soggy canned three-bean salads of yesteryear.
I try to always keep a can of cannelini (white kidney) beans in the pantry because they are so versatile and recipe-friendly. Though hearty and filling, their flavor is very mild and unassuming, but this salad is quite lively thanks to a variety of aromatic fresh herbs and a little bit of purple onion for bite. Serves 2-3, but can easily be scaled up for larger crowds. Can be made 1 day ahead and pre-chilled, and will keep 1-2 days in the fridge.
A spiralizer is a fun kitchen tool that can quickly turn an otherwise boring raw zucchini into versatile zucchini noodles or “zoodles,” opening up all sorts of low-carb noodle recipe possibilities. Here’s my version of a classic Asian-inspired peanut-noodle salad. Try this when you want a light n’ healthy lunch or dinner option. Serves 4.
Here is something exciting to mix up your salad routine! I find this salad as pretty to look at as it is delicious. Of course I’m biased because I love purple (my favorite color!)…but I should mention this salad also boasts tons of antioxidants and a wonderful interplay between the juicy pomelo, crunchy jicama and purple cabbage, and the savory green onion and cilantro. A delicate blood orange vinaigrette brings it all together. Serves 2-3.
I was feeling a little bummed about losing my blogging momentum while traveling, but today I happily got the opportunity to help make dinner in my aunt and uncle’s beautiful kitchen. I was eyeing some lonely leftover raw yellow carrots and baby carrots that weren’t needed for soup making and decided they were destined for a salad. My aunt pulled out some brussels sprouts from the fridge and suggested making a slaw, inspiring this colorful fall side. A little improvisation, including a tangy orange juice dressing, led to this pretty and tasty result!
Kale is pretty to look at and packed with nutrients, but sometimes I find it a little bitter when served raw. If you feel similarly, keep reading, because I’ve learned how to make it taste great! The trick is offsetting its bitterness with a bit of sweetness. And here’s something you should know about me: I am a total sucker for unusual fruits and veggies, which I had fun incorporating into this salad.