SALADS

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a wooden bowl filled with salad on top of a table
Crispy Smashed Potato Salad - Hungry Happens
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1h 5m
a white bowl filled with chickpeas and vegetables
chickpea salad
This simple chickpea salad is easy to throw together: the perfect healthy plant based desk lunch or quick fix dinner. 2 cups cooked chickpeas (canned or soaked and boiled) 1 cup cherry tomatoes, halved 1 cucumber, diced 1 bell pepper (red, yellow, or green), diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/2 cup feta cheese, crumbled (optional for added flavor) 1/4 cup Kalamata olives, pitted and halved (optional) Lemon zest from 1 lemon Juice of 1 lemon 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Salt and pepper to taste Instructions: If using canned chickpeas, drain and rinse them under cold water. If using dried chickpeas, soak them overnight, and then boil them until tender. Let the cooked chickpeas co
a bowl filled with corn and vegetables on top of a wooden table
Simple White Bean Salad
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30m
45min · 2 servings  This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.  Ingredients  • 1 medium fennel, bulb stalks and fronds removed, thinly sliced  • 3/4 pound Brussels sprouts, thinly sliced  • Extra-virgin olive oil  • Diamond Crystal kosher salt  • Freshly ground black pepper  • 1 (14-ounce) can of butter beans or white beans, drained, rinsed and dried  • Chili oil such as Brightland's Ardor oil  • 1/2 cup balsamic vinegar  • 2 tablespoons honey  • 9 black figs, halved, see notes for substitutes  • 2 sprigs rosemary  • 2 garlic cloves, grated  • 1/2 teaspoon red pepper flakes  Note: if you don’t have figs, 1/4 cup of dried raisins or cranberries Healthy Recipes, Brussels Sprouts, Roasted Fennel, Fennel Recipes, Brussel Sprout Salad, Warm Salad Recipes, Warm Salad, Brussels Sprout
Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
45min · 2 servings This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot. Ingredients • 1 medium fennel, bulb stalks and fronds removed, thinly sliced • 3/4 pound Brussels sprouts, thinly sliced • Extra-virgin olive oil • Diamond Crystal kosher salt • Freshly ground black pepper • 1 (14-ounce) can of butter beans or white beans, drained, rinsed and dried • Chili oil such as Brightland's Ardor oil • 1/2 cup balsamic vinegar • 2 tablespoons honey • 9 black figs, halved, see notes for substitutes • 2 sprigs rosemary • 2 garlic cloves, grated • 1/2 teaspoon red pepper flakes Note: if you don’t have figs, 1/4 cup of dried raisins or cranberries
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45m
Charred Spring Peas & Ricotta Bowl
30min · 2 servings Ingredients: • 1 cup fresh parsley • 1/2 cup fresh dill • 3 cloves garlic grated • 1 small shallot finely minced • 1/2 small preserved lemon, finely chopped or 2 tablespoons preserved lemon paste • 1 tbsp capers finely chopped • 2 tbsp olive oil • 1 tbsp white wine vinegar plus more to taste • Kosher salt to taste • 1 & 1/2 cups sugar snap peas tips removed • 1 cup treviso leaves or radicchio leaves • 2 rolls of ciabatta bread or any thick slices of bread you prefer • 1 cup ricotta cheese • 1/4 cup roasted pistachios finely chopped, for garnish https://justinesnacks.com/charred-spring-peas-ricotta-bowl/
Ultimate Caesar Salad
40min · 4 servings Ingredients • CAESAR SALAD • 2 heads romaine, washed and chopped small • 1 lb asparagus, remove ends and roast • 1 tablespoon olive oil • 1 tablespoon lemon juice, fresh squeezed • ½ teaspoon salt • ¼ teaspoon black pepper • 2 hard-boiled eggs, grated • ⅓ cup panko breadcrumbs • 1 tablespoon butter, to toast panko • CAESAR DRESSING • ½ cup mayonnaise • ½ cup Greek yogurt • 1 teaspoon Dijon mustard • 2 teaspoons capers • 2 teaspoons garlic, minced • 1 teaspoon anchovy paste, or 1 anchovy minced • 2 tablespoon lemon juice, fresh squeezed • ¼ teaspoon salt • ¼ teaspoon cracked black pepper • ½ cup parmesan cheese, grated
Brussels, Basil and Mozzarella Salad
Coriander Rice Crunch Salad
Crunchy Nut Topper * 1 1/2 walnuts * 1/2 cup pumpkin seeds * 1/4 cup sesame seeds * 2 tablespoons olive oil * 2 1/2 tablespoons honey * 1 1/2 tsp aleppo chili powder * 1/2 tsp ground coriander * 1 tsp sumac * 1 1/2 tsp kosher salt Place all the ingredients in a bowl and toss. Check for seasoning. Place in a 350 degree oven on a parchment lined baking tray for 10-15 minutes and let cool before using. Coriander Rice Crunch * 2 tablespoons evoo * 1 tsp crushed coriander seeds * 2 cups rice - whatever leftover rice you have on hand * Juicy pinch of salt Lemon Dressing * 2 tablespoons honey * 1/2 cup evoo * 2 lemons zested and juiced * 1 tsp kosher salt Place in a jar and shake well. Store the rest of the vin in the fridge for later. Quick pickled red onion * 1 small red onion
a white bowl filled with food on top of a table
Herby Bulgur Salad
This herby bulgur salad recipe is a combo of green lentils, bulgur wheat, an exorbitant amount of mint and parsley (I love my herbs), and some chopped pistachios for crunch. Plus, I paired it with a very cumin-forward dressing that ties everything together so well!
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1h 0m
a person pouring dressing into a bowl filled with vegetables
Roasted Red Pepper Salad
My hot take on the protein obsession! As always, recipe for this crispy chickpea and roasted red pepper salad is linked below. Hope it makes it on your dinner menu!
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45m
HISPI CABBAGE SALAD
hispi cabbage anyone? It’s in season! And so for the next month or so, we are celebrating it with five recipes in my Seasonal Spotlight series. Kicking us off we have what might be the best warm salad ever - shredded roasted hispi cabbage, salt & pepper chickpeas and a charred-ish lemon dressing. CLICK THROUGH FOR FULL RECIPE ❤️
Best Healthy Coleslaw Ever
Fig and feta cheese fall salad!
15min · 2 servings Ingredients • Baby Red Butter lettuce • 2 Sweet potatoes • 3-4 Fresh figs • 1/2 cup Feta cheese • Handful of Walnuts • Salt and Black pepper to taste • 2 tbsp Olive oil • Pinch of Za’atar mix spices (optional) Dressing • 1/4 cup Olive oil • 2 tbsp Balsamic vinegar • 1 tbsp Honey • Salt and Black pepper to taste • . • . • Instructions • Preheat oven at 425 F degrees. • Dice sweet potatoes and transfer them on a baking sheet. • Season sweet potatoes with salt, black pepper, and olive oil. • Roast sweet potatoes for 15-20 minutes. • Meantime toast walnut on a sauté pan. • In a small bowl combine ingredients for the dressing. Mix or shake well using a jar! • In a medium bowl start building salad with first layer of Baby Red Butter lettuce continue
a white plate topped with vegetables and veggies on top of a wooden table
Grilled Corn and Tomato Salad