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Cold lettuce salads aren't exactly what you crave this fall season. Instead, try picturing a warm sweet butternut squash, brussel sprouts and roasted veggies. Sounds like a better idea perfect for a light dinner or weekend lunch.
1. Superfood salad with black rice, butternut squash, sweet potato, cranberries, goji berries, sunflower and pumpkin seeds
INGREDIENTS (Serves 2)
1 butternut squash, preferably organic, cored and chopped into chunks
1 large sweet potato, peeled and chopped into chunks
150g of black or wild rice
100g of mixed pumpkin seeds, sunflowers seeds, golden and normal flaxseeds
a bunch of small basil leaves
50ml of maple syrup
50ml of extra virgin olive oil plus 4 extra tablespoons
50g of dried cranberries
50g of goji berries
1 cup of hot water
salt and pepper
freshly-grated nutmeg
INSTRUCTIONS
Preheat the oven to 180°C.
Cook the rice in salty, boiling water, making sure not to overcook it.
Drain, mix with a couple of tablespoon of extra virgin olive oil, set aside and keep warm.
Mix the chopped butternut squash with 2 tablespoons of oil, add salt and pepper and a quarter of a teaspoon of nutmeg.
Pour the squash into an oven dish and roast in the oven for 20/25 minutes or until golden. Set aside and keep warm.
Combine 50ml of olive oil with the maple syrup. Mix well with the sweet potatoes, add salt and a quarter of a teaspoon of nutmeg.
Pour the mixture into a baking dish and roast in the oven for 20/25 minutes or until golden. Check the potatoes while cooking to ensure they are cooked evenly, gently stirring them a couple of times.
Soak the goji berries in the cup of hot water for 5 minutes, then drain.
Mix the rice in a bowl with the mixed seeds, goji berries, cranberries, roasted squash and sweet potatoes. Make sure you include the juices of the butternut and sweet potatoes to enhance the richness of the flavour.
Serve with basil leaves scattered on top and a pinch of freshly-grated nutmeg.
2. WARM ROASTED TOMATO, ONION AND FETA SALAD
INGREDIENTS
1 medium-large red or yellow onion
1/4 cup (60 ml) olive oil
Freshly ground black pepper
Variety of small tomatoes, such as cherry, grape etc. no larger than golf-ballish size
A couple of larger tomatoes, cut into thick slices
6-7 oz. (200 g) block of feta cheese, cut into 3/4-inch thick slices
Fresh basil leaves (or 1/2-1 tsp. dried basil)
1/2 cup balsamic vinegar
1 Tbsp. brown sugar
Salt, for finishing (*feta is salty, so don’t salt until the end and only a bit is needed)
INSTRUCTIONS
Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.
3. Brussels Sprouts Salad with Apples and Candied Walnuts.
INGREDIENTS
For the Salad
2 tablespoons butter
2 tablespoons olive oil
1 pound brussels sprouts, quartered
1 big tart apple, sliced
salt and fresh ground pepper, to taste
1 teaspoon fresh rosemary
For the Walnuts
1 tablespoon butter
1 tablespoon sugar
1 tablespoon brown sugar
¼ cup chopped walnuts
INSTRUCTIONS
Heat butter and olive oil in a large skillet over medium-low heat.
Add brussels sprouts and apples; season with salt and pepper.
Add rosemary and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
Prepare walnuts by melting butter in saucepan.
Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
Remove from heat and set aside.
Remove brussels sprouts and apples from heat and let cool for 2 minutes.
Spoon salad onto plate and garnish with candied walnuts.
4. SPICY KALE CAESAR SALAD WITH ROASTED GARLIC
INGREDIENTS (Serves 2-3)
For the Salad:
For the Caesar Dressing:
2 heads lacinato (dino) kale, thinly sliced
1 large bulb garlic, roasted
½ to 1 cup parmesan cheese, grated (to taste)
½ cup whole milk Greek yogurt
3 tablespoons mayonnaise*
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon stone ground mustard
1 tablespoon anchovy paste**
1 tablespoon sriracha
1 tablespoon cider vinegar
Sea salt to taste
INSTRUCTIONS
Roast the Garlic:Preheat the oven to 400 degrees F. Chop the top off of the bulb of garlic, and drizzle the with olive oil. Wrap the bulb in foil and place in the oven. Roast for 45 to 60 minutes, or until garlic cloves are very soft and golden brown. Allow bulb to cool before peeling the cloves.Prepare the Caesar Dressing:Add all ingredients for the dressing to a small blender and blend until smooth. Refrigerate until ready to use.Prepare the salad:Remove and discard the stems from the kale leaves. Thinly slice the kale and place in a large serving bowl. Add desired amount of caesar dressing and toss well. (Optional: place salad in the refrigerator for 1 to 2 hours - this will help make the kale leaves softer). Add the parmesan cheese and roasted garlic and serve!
5. WARM SQUASH, PARSNIP, + KALE SALAD W/ POMEGRANATE DRESSING
INGREDIENTS (Serves 3)
½ Cup Pearled Farro
5 Ounces Parsnip
1 Bunch Kale
1 Delicata Squash
3 Tablespoons Pomegranate Seeds
2 Ounces Ricotta Salata Cheese
2 Tablespoons Almonds
1 Tablespoon Pomegranate Molasses
1 Tablespoon Champagne Vinegar
1 Shallot
INSTRUCTIONS
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Trim off and discard the ends of the squash; slice into 1-inch-thick rounds. Using a small knife or spoon, cut out and discard the pulp and seeds from each round. Remove and discard the kale stems; roughly chop the leaves. Peel and large dice the parsnip. Crumble the ricotta salata cheese. Roughly chop the almonds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra). In a small bowl, combine the minced shallot and vinegar.
Roast the vegetables:
Place the squash and parsnip on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 25 to 27 minutes, or until tender when pierced with a fork.
Cook the farro & add the kale:
While the vegetables roast, add the farro to the pot of boiling water. Cook, stirring occasionally, 18 to 20 minutes, or until tender. Drain thoroughly and return to pot. Stir in the kale. Drizzle with olive oil and season with salt and pepper; toss to thoroughly combine.
Toast the almonds:
While the vegetables continue to roast and the farro cooks, heat a small, dry pan (nonstick, if you have one) on medium until hot. Add the almonds. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl and set aside.
Make the pomegranate dressing:
While the farro continues to cook, add the pomegranate molasses to theshallot-vinegar mixture; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Set aside.
Finish & plate your dish:
To the pot of farro and kale, add the roasted vegetables, toasted almonds, pomegranate seeds and pomegranate dressing. Toss to thoroughly combine and season with salt and pepper to taste. Divide the salad between 2 dishes. Garnish with the ricotta salata cheese. Enjoy!
6. Warm Roasted Butternut Squash and Quinoa Salad
INGREDIENTS (Serves 8-12)
¾ C. Dried Cranberries
¾ C. Baby Spinach Leaves
1 T. Fresh Lemon Juice
1 T. Raw Honey
1 T. Olive Oil
Large Pinch of Salt
1 Butternut Squash, peeled and cut into a medium dice
1 T. Olive Oil
½ t. Coarse Salt
½ large Sweet Onion, thinly sliced
½ T. Olive Oil
4 C. Red Quinoa, cooked and kept warm
1½ C. Wheat Berries, cooked kept warm
INSTRUCTIONS
Place the spinach and dried cranberries in a large bowl. Cover and set aside.
Place the lemon juice, honey, 1 T. Olive Oil, and pinch of salt in a small bowl and whisk until combined. Set aside.
Preheat the oven to 425 degrees. Line a baking pan with tin foil.
Toss the diced butternut squash with 1 T. Olive Oil and ½ t. Salt. Spread the squash out evenly on the tin foil lined baking sheet.
Roast the squash on the top rack of the oven for 15-20 minutes, or until squash is tender and turning golden brown on top. Remove from oven.
While the squash is roasting, place the ½ T. Olive Oil in a small saute pan and heat to medium/high. Add the sweet onion and saute for 2 minutes. Reduce the heat to medium and continue to saute for another 5-6 minutes, until the onion is lightly caramelized.
Add the hot butternut squash, hot onions, warm quinoa and wheat berries to the bowl of spinach and cranberries. Toss together to slightly wilt the spinach. Add the dressing and toss until well coated.
Serve warm.
7. FIG, BLUE CHEESE, AND WALNUT SALAD WITH WARM BACON DRESSING
INGREDIENTS (Serves 4)
For the Salad:
4-5 fresh figs, quartered
½ small red onion, sliced
6 oz bag baby spinach
⅓ cup blue cheese, crumbled
⅓ cup walnuts
For the Warm Bacon Vinaigrette:
5 slices bacon
⅔ cup white sugar
2 teaspoons cornstarch
¼ teaspoons salt
3 tablespoons water
¼ cup white vinegar
INSTRUCTIONS
Combine all of the salad ingredients. Toss well, set aside.In a high-walled pan, cook the bacon over medium heat until crispy. Remove bacon from the heat, crumble, and set aside. Reserve a tablespoon's worth of the bacon drippings.In a medium-sized bowl, whisk together the sugar, cornstarch, and salt. When combined, whisk in the water and vinegar.Pour the dressing mixture back into the pan with the reserved bacon drippings, and add the crumbled bacon back in.Cook over medium heat, stirring constantly, until the sugar dissolves completely and the salad dressing thickens slightly.Pour the dressing over the salad and serve immediately!
8. WARM BRUSSELS SPROUT SALAD WITH POMEGRANATE AND GOAT CHEESE
INGREDIENTS (Serves 4)
1 pound Brussels sprouts, tough end removed, quartered, and outer leaves separated from the core
2 garlic cloves, chopped
1 tablespoon avocado oil, or cooking oil of choice
2 1/2 tablespoons fresh orange juice
1/2 tablespoon extra virgin olive oil
3/4 teaspoon dijon mustard
1/3 cup pomegranate seeds
1/3 cup crumbled goat cheese
INSTRUCTIONS
To prepare the Brussels sprouts, first you want to cut off the rough end and discard it. Next, quarter it, and pull away the outer leaves from the core.
In a large skillet, heat the avocado oil over medium heat. Add the Brussels sprouts and garlic to the pan and cook until the leaves are wilted and the cores are crisp tender and everything is nicely browned, about 8-10 minutes.
Meanwhile, in a small bowl whisk together the orange juice, olive oil, and mustard.
Transfer the cooked Brussels Sprouts to a serving bowl. Drizzle with the orange dressing and then top with the pomegranate seeds and goat cheese. Serve immediately. Enjoy!
9. Roasted Moroccan Carrot Salad with chickpeas
INGREDIENTS
12 small carrots, peeled and quartered
1 red onion, peeled and chopped into eighths
½ unwaxed lemon, quartered
2 tsp smoked sweet paprika
2 tsp ground cinnamon
1 tsp ground cumin
1 tbs olive oil
1 clove of garlic, grated
salt, to taste
1 400g tin of chickpeas, drained
1 cup baby spinach leaves
1 cup rocket (arugula)
⅓ cup dates, halved and finely diced
1 tbs slivered almonds, toasted
½ cup yoghurt
pomegranate molasses
INSTRUCTIONS
Preheat the oven to 180 celsius and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds and serve with yoghurt swirled with pomegranate molasses.
10. Warm Lentil, Kale & Potato Salad with Lemon Dijon Dressing
INGREDIENTS (Serves 2)
2 teaspoons olive oil
17.6 ounce package of steamed & peeled potatoes or about 15 baby potatoes*
1½ cup steamed lentils
1 clove garlic, minced
1 bunch lacinato kale, 3-4 cups chopped
1 handful dried cranberries, about ¼ cup
¼ cup toasted pecans or walnuts
salt, to taste
pepper, to taste
Lemon Dijon Dressing:
¼ cup olive oil
2 teaspoons dijon mustard
2 tablespoons fresh lemon juice
¼ teaspoon maple syrup, or honey
salt, to taste
pepper, to taste
INSTRUCTIONS
Heat a large pan over medium heat and add olive oil. Cut potatoes into quarters and add to the pan. Season with salt and pepper and cook until crispy and browned, about 12 minutes. Add garlic, thyme and lentils and stir for 2 minutes. Then add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt. Transfer to a large bowl and add dried cranberries and toasted nuts.
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Pour dressing over salad and toss to coat.
Notes
*If you are not using pre-packaged steamed and peeled potatoes, peel baby potatoes, cover with cold, salted water and bring to a boil. Reduce to a simmer and simmer for about 20 minutes until they are fork tender but not too soft. Drain, pat dry, and then cut into fourths and follow above directions.