Roasted Butternut Squash and Brussel Sprout Quinoa Salad

Usually when I get my monthly magazines in the mail, they immediately get tossed one of my (MANY) magazine baskets I have around the house until I have the chance to read them.  For some reason, I was compelled to open this month's Clean Eating magazine right away and there was one salad in there that I immediately had to make.  Their's called for Sorghum, which is a cereal grain, and I didn't have that on hand.  But I did have quinoa...and that's how how this delicious roasted butternut squash and brussel sprout quinoa salad was created!  

I don't know about you, but I'm very ready for fall and the cooler weather.  Does this salad no just scream FALL?  I mean, the colors alone!  It's simply gorgeous!

The squash is roasted in tumeric, and this was my first time using it.  It turns everything yellow FYI! But it's so good and I would roast the squash this way as a side dish in the future.  Tumeric is actually being studied for it ability to prevent or slow the spread of cancer, which is pretty amazing. Definitely a spice I plan on using a lot more...

Serves 4

Roasted Butternut Squash and Brussel Sprout Quinoa Salad

1 cup uncooked quinoa
1 1/4 pound butternut squash, peeled, seeded and cubed
2 tablespoons olive oil, divided
1/2 teaspoon ground tumeric
10-12 Brussel sprouts, trimmed and sliced thin
2 cloves garlic, minced
1 small head radicchio, roughly chopped
sea salt
fresh ground pepper

For the vinaigrette
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon pure maple syrup

sea salt and fresh ground pepper

Preheat oven to 325 degrees.  While that heats, cook the quinoa according to the package directions, then set aside.   Add the butternut squash to a large sheet pan and toss with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt.  Roast until squash is tender, stirring a couple of times during cooking, about 40 to 50 minutes.

In a large skillet on medium, heat 1 tablespoon olive oil.  Add the Brussel sprouts and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until they are crisp-tender, 6 to 8 minutes.  Add the garlic during the last minute of cooking, stir until the garlic is fragrant.  Remove from heat.

To make the dressing:  in a medium bowl, whisk the oil, vinegar, orange juice, maple syrup and 1/4 teaspoon each salt and pepper until combined.  In a large bowl, combine the quinoa, squash, Brussel sprouts, radicchio and vinaigrette.  Toss well to combine.  Store leftovers in the fridge.

(Source: adapted from Clean Eating Mag)

Spinach and Strawberry Salad with Poppy Seed Dressing

WOW - how pretty, right?  And it's so simple - sometimes simple is best!  I did three ingredients for this salad - spinach, strawberries and chopped almonds.

The poppy seed dressing is amazing!!  I was trying to come up with one that did not contain milk or mayo to keep it lighter.  It is perfect.  A bit tangy and sweet and SO good.  

As I was preparing and eating this salad, I kept thinking of all the different add-ins I could do. Crumbled feta, avocado, red onion, grilled chicken, even bacon.  But like I said, sometimes simple is best and I loved this salad as is.  But I definitely will be experimenting with more flavors in the future!
 

Serves 2-4

Spinach and Strawberry Salad with Poppy Seed Dressing 

10 oz of baby spinach

1 cup strawberries

1/4 cup chopped almonds

For the dressing 

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 teaspoon dijon mustard

Tomato, Cucumber and Red Onion Salad

I first made this salad just last week, have since made it again and plan on making it again this week!  I'm a little obsessed.  And it's not even summertime yet so I know the tomatoes are just going to get better and better.  

We are lucky here in Savannah.  Because it's so warm, our local farmers' market opens in March AND it's within walking distance to from our neighborhood!  We try to go every week - it's fun and happening and the kids love it!  At any rate, I had some really pretty tomatoes and cucumbers that I wanted to do something with, so I whipped this up as a side for dinner one night. 

The dressing is tangy, but sweet because of the honey.  It's ridiculously good.  I never would have thought to give it to my 1-year old, but I think it looked so pretty that she wanted to try.  She kept pointing at and little by little, finished off what was left of the salad.  Good for her!  She is definitely my good eater.  So go ahead, give it a whirl...especially if you have the opportunity to pick some really fresh and fabulous produce!    

Serves 4

Tomato, Cucumber and Red Onion Salad

2 medium tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
2 tablespoons red onion, diced

For the dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon honey
Pinch of salt

Combine the tomatoes, cucumbers and red onion in a medium bowl.  Whisk the ingredients for the dressing together and pour over the veggies.  Toss everything together.  Chill in the fridge for at least 30 minutes before serving.

Asian Chopped Chicken Salad with Peanut Dressing

This salad could not be more simple - or pretty!  I love all the colors in it!  Even my husband, who was less than thrilled when I told him we were having a salad for dinner, loved this.    

I started by dicing some chicken and cooking it in a pan with a little olive oil and a spicy grill seasoning.  You could make this even easier by using a rotisserie chicken!  I also used a bag of coleslaw mix, which was perfect because it already had the shredded carrots and purple cabbage.

I just happened to have an orange bell pepper, but you can use any color you like.  The cilantro gave this salad such a fresh flavor and everything paired so well together.  The dressing is crazy good!!  To me, sesame oil is such a strong flavor that I only put a teeny tiny bit in.  Feel free to add more to your taste.    

 Serves 4

Asian Chopped Chicken Salad with Peanut Dressing

1 (16 oz) bag of coleslaw mix
1 cup cooked chicken
1/2 cup chopped bell pepper (any color)
1/2 cup cooked edamame
1/4 cup chopped fresh cilantro

For the dressing
1 tablespoon creamy natural peanut butter
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (or more to taste)
1 tablespoon olive oil

To make the dressing, add the peanut butter to a microwave-safe measuring cup.  Microwave for 15 seconds.  Add the rest of the ingredients to the melted peanut butter and whisk until everything is combined.  Set aside.

Dump the bag of coleslaw into a large bowl.  Top with the chicken, bell pepper, edamame, and chopped fresh cilantro.  Pour about half of the dressing over the salad and toss well to coat.  Add more as needed and store the leftover dressing in the fridge.
 

Southwestern Quinoa Salad

I made this as a side for dinner one night and ended up eating it for lunch for the next 2 days.  It's hands-down my absolute favorite way to prepare quinoa right now!  The flavors are still very summery, but hey, when it's 80 degrees and October then I think it's all right.  

Everything about it tastes so fresh - and it keeps perfectly in the fridge!  It made a perfect quick lunch for me that week.  I've also made this with diced Roma tomatoes and I actually do prefer it that way.  I'm not a huge cherry tomato fan but they looked good in the store and I knew they would look pretty in the salad (great reason, right?).  And they do give that added burst of sweetness that goes really well with this salad.

I always seem to come back to my all time favorite flavor combinations - lime, cumin and cilantro.  If your lime is really juicy then you may want to add a little less than called for.  But if you add too much, another splash of olive oil should tone it down.  Just add to your taste.  

 Serves 6

Southwestern Quinoa Salad

1 cup quinoa
2 cups water
1/4 cup olive oil
Juice of 1 lime
2 teaspoons cumin
1 teaspoon salt
1 1/2 cups cherry tomatoes, halved
1 cup black beans, drained and rinsed
2 tablespoons red onion, diced
1/4 cup fresh cilantro, chopped
salt and pepper

Place the quinoa in a fine mesh strainer and rinse until the water runs clear.  Bring quinoa and water to a boil in a saucepan.  Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.  Set aside to cool.

Whisk olive oil, lime juice, cumin and 1 teaspoon of salt in a small bowl.  Combine quinoa, tomatoes, black beans and red onion together in a separate bowl.  Pour dressing over quinoa mixture; toss to coat.  Stir in cilantro, season to taste with salt and pepper.  Serve at room temperature or chilled.

Asian Pasta Salad

I love pasta salads and am constantly on the search for new and different ones.  I am in love with this recipe!  Since making it the first time, I've made it quite a few other times.  Great to take to a summer picnic or as lunch on the beach. 

It's so light.  No mayo or other heavy ingredients.  And the flavors just blend so well together.  I used a rotisserie chicken to make it even easier!  I also used frozen, but thawed, spinach leaves.  You can use fresh spinach and it won't appear so wilted.

 

The original recipe also called for shredded carrots, but I didn't have any on hand.  I may add them another time for an added crunch - or a bell pepper.  Either way, it's just an all around tasty and good lookin' pasta salad!    

Serves 4

Asian Pasta Salad

8 oz whole wheat pasta
1/2 cup olive oil
1/4 cup sesame seeds
1/3 cup soy sauce
1/3 cup rice vinegar
3 tablespoons honey
1 teaspoon sesame oil
2 tablespoons diced green onion (green and white parts)
1 teaspoon minced ginger
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 1/2 cups shredded, cooked chicken breasts
1 cup baby spinach
1/4 cup chopped, fresh cilantro

Make pasta as directed on box and set aside.  Mix olive oil, soy sauce, vinegar, honey, sesame oil, green onion, ginger, salt and pepper with a whisk until combined.

In a medium bowl, combine pasta, chicken, spinach and cilantro.  Pour dressing mixture over ingredients in bowl and toss until everything is coated evenly.  Check for seasoning and add more salt and pepper to taste.  Serve and keep leftovers in fridge.

(Source: adapted from Lil' Luna)

Barbecue Chicken Cobb Salad

A healthy, hearty salad that is also pretty gorgeous if I don't say so myself!  Loaded with tons of good for you ingredients - chicken, eggs, avocado, veggies and black beans.

We ended up using bottled Ranch dressing to top this.  If you want to make this even healthier, feel free to try your hand at making your own, or stick with a simple vinaigrette.  I actually did try making my own Ranch, but it just didn't cut it for me.  Although I didn't have buttermilk and tried to substitute it - so really, it's my bad and when I have the proper ingredients, I'll try it again and let you know how it turns out!

My husband, who is not a salad man AT ALL, loved this.  It's so filling!  And we love barbecue chicken anything in our house.  Also, I think I eat an avocado a day.  I can't get enough of them.  You'll love the crunchy bits of turkey bacon and the sweet bites of corn.  What can I say?  Everything just goes so well together.  Enjoy!!  I know we did!  

Serves 4

Barbecue Chicken Cobb Salad

2 small boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1 tablespoon grill seasoning (I use McCormick Spicy Grill seasoning)
1/4 cup barbecue sauce (your favorite bottled or homemade)
3 small heads Romaine lettuce
1 avocado
4 strips turkey bacon, cooked and chopped
1 cup canned corn
1 cup black beans, drained and rinsed
1 Roma tomato, diced
2 hard boiled eggs, chopped

Add the olive oil to a medium skillet and heat on medium.  Add the diced chicken and sprinkle with grill seasoning.  Cook for approximately 6-8 minutes until chicken is cooked through.  Remove from heat, add barbecue sauce and toss to coat.  Set aside.

While the chicken is cooking, wash and chop the Romaine.  Place in a big, wide bowl.  Assemble the salad by placing rows of the corn, eggs, avocado, chicken, turkey bacon, tomato and black beans (really any order you like!).

Serve with Ranch dressing or one of your choice.

(Source:  Adapted from Damn Delicious)

Baby Arugula, Cranberry and Pecan Salad

I'm obsessed with this salad!  Such a perfect fall dinner or side.  This is actually the first time I've ever tried arugula and it certainly will not be my last.  I've been missing out!  Tangy and peppery and delicious.  

I don't care for feta, but that is what the original recipe called for.  Feta is one of those things that I want to like (is that weird?) but I just can't do any of those really strong crumbly cheeses.  The dressing for this salad is unbelievable...so simple but packed with flavor.  This would be a very pretty side dish to serve at a Holiday dinner.

Serves 2

Baby Arugula, Cranberry and Pecan Salad

1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella

For the dressing 
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil

In a large bowl, combine all of the ingredients for the salad.  In a smaller bowl, combine the Balsamic, shallot and salt.  Slowly pour in the olive oil and whisk until emulsified. 

Pour dressing over the salad and toss gently. 

(Source:  adapted from Kali Orexi)

Cilantro and Lime Vinaigrette

I found this recipe on Pinterest and just had to give it a try - cilantro and lime together just sounds so refreshing and summery doesn't it?  And I don't know about you, but I'm addicted to chopped salads.  A friend of mine once said that she loves salads but hates making them at home because they are never as good as when you get them out.  So true, right?  But honestly, this vinaigrette will NOT disappoint!  And using good, fresh ingredients like crisp Romaine, tomatoes, good cheese and of course something crunchy like nuts or tortilla strips will make you feel like you are sitting in your favorite little cafe enjoying a fantastic, light and refreshing dinner.    

I just love the colors of this dressing.  I doubled the recipe so I had enough that I could eat it for a couple of days (made about 2 cups versus the original 1 cup). 

Here's where you can make the salad completely your own.  I used Romaine lettuce, grilled chicken, shredded cheddar cheese and spicy tortilla strips.  If I had a tomato, that would have gone in too.  

Cilantro and Lime Vinaigrette

2/3 cup seasoned rice vinegar

1/2 cup lime juice (about 2 limes)

1 teaspoon garlic

2 tablespoons chipotle chilies in adobo (or a bit more if you like it really spicy)

2 tablespoons honey

1/2 teaspoon salt, plus more to taste if  necessary

1 1/2 cups canola oil

1 cup fresh cilantro, chopped

In a food processor, combine all the ingredients except for the canola oil and cilantro.  Pulse to combine.  Slowly add the canola oil to emulsify to the vinaigrette.  Add the cilantro and pulse to combine.  Serve over salad with all your favorite toppings!   

(Source:  Adapted from Your Home Based Mom)

Japanese Ginger Dressing

Once when I had this random craving for Japanese restaurant-style ginger dressing, I just knew that I could find a copycat recipe somewhere.  And, yes, there certainly are a TON of recipes out there!  I tried a couple, found one that I liked, adapted it to suit my tastes and came up with an AMAZING dressing.  I make this often and love that you can really just eyeball your ingredients and it will turn out great every time.

  

This dressing is tangy and full of so much flavor.  I did a very simple salad of Romaine lettuce (you can use iceberg or whatever you prefer) and some carrot pieces and tomatoes and it was fresh and delicious.  Fantastic paired with my Ten Minute Stir Fry.  

Garlic, ginger, ketchup, soy sauce, sugar and lemon juice are just a few of the players in this dressing.  You literally throw everything into the food processor or blender and mix it all up.  This will take you minutes!!  Feel free to use fresh ginger root, but I used the minced ginger in the jar, just to save time.  I've used fresh ginger root before and I can't really tell a difference in taste.

Makes about 2 cups

Japanese Ginger Dressing

1/4 cup minced onion
1/2 cup vegetable oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced ginger root
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

In a food processor or blender, combine all of the ingredients.  Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.  Taste and add more salt and pepper if needed.

(Source:  Adapted from allrecipes.com)

Cajun Chicken Salad with Salsa Ranch Dressing

I love a good, chopped salad.  A BIG salad if you will...one of my many references back to Seinfeld - it's just too easy sometimes.  :)  "It's a salad, only bigger, with lots of stuff in it" says Elaine trying to explain to her waitress.  And I can just picture her face - makes me laugh every time. 

But, I digress.  A big, full-of-great-stuff salad can make for an excellent dinner.  And that's exactly what we did last night.  I marinated chicken breasts in a super spicy mixture of salt, garlic, peppers and thyme and blackened them in my skillet.  

Add black beans, corn, some chopped tomatoes, cheese and you have yourself a nice little meal!  I must warn you, this is extremely spicy!!  Easily toned down by scaling back on the cayenne pepper or using a mild salsa so as not to add anymore heat to the ranch dressing. 

  Serves 2-3

Cajun Chicken Salad with Salsa Ranch Dressing

For the chicken 

2 large boneless, skinless chicken breasts

2 tablespoons garlic powder

3 teaspoons dried thyme

2 1/2 teaspoons black pepper

2 teaspoons cayenne pepper

1 teaspoon salt

3 tablespoons olive oil

For the salad 

2 bunches of romaine lettuce, washed and chopped

2 Roma tomatoes, seeds removed and diced

1/4 cup black beans

1/4 cup corn 

1/2 cup Mexican blend shredded cheese

1/2 cup light ranch dressing

1/4 salsa (medium or mild)

Slice the chicken breasts in half lengthwise so you end up with 4 thin pieces.  In a large zip lock bag, combine garlic powder, thyme, black pepper, cayenne pepper and salt.  Add chicken breasts, seal bag and shake to cover each piece of chicken with spice mixture.  Let sit for 30 minutes.  

Heat olive oil over medium to medium high heat in a heavy bottomed skillet.  Pull the chicken out of the zip lock bag, shaking off the excess seasoning and place in skillet.  Cook until done throughout, about 5-6 minutes per side.  When done, set aside, allow to cool slightly and then slice for the salad. 

Split the lettuce, black beans and corn evenly into 2 large serving bowls.  Top with chicken, then cheese.  Combine the ranch dressing and salsa in a small bowl and spoon on top of each salad.

Broccoli Salad

I have always loved broccoli salad, but never had a good recipe for it...until now.  This comes from my husband's cousin (thanks Shelly!) and it just has so many levels of flavor it in.  From the crisp broccoli and bacon to the chewy raisins and the tangy dressing - it is so good.  

I love that the mayonnaise-based dressing is not too heavy.  Makes a great side dish while you're grilling this summer.  So easy and so delicious, just my style.  And to make it even easier, I've also used the fresh, already chopped and washed broccoli that you can find in the produce section.  Talk about a time saver!

Serves 6-8

Broccoli Salad

1 large head of broccoli

1/2 pack of bacon, cooked and crumbled

1/2 cup cheddar cheese

1/2 cup raisins

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

2 tablespoons sugar

4 teaspoons milk

1 tablespoon soy sauce

Chop broccoli off of the stems into bite size pieces.  Toss the broccoli with the bacon, cheese and raisins in a medium bowl.  Whisk the mayonnaise, vinegar, sugar, milk and soy sauce in separate bowl and pour sauce over broccoli mixture.  Refrigerate before serving.
  

Balsamic Vinaigrette and Marinade

This is my go-to dressing for salads, sandwiches or marinading chicken.  It's super simple and amazing on a Caprese salad (tomatoes, mozzarella and basil).  We also do our version of this as a sandwich, just tomato, fresh slices of mozzarella on ciabatta rolls.  A little mayo, spoon the vinaigrette over the mayo and assemble your sandwich...it's to die for!  Use it as a marinade for grilled chicken - I would double or triple this recipe if you use it for that so you have enough.  There are just so many uses and possibilities!  As I make new and different things with this, I'll continue to share and post recipes.  Enjoy!

4 tablespoons olive oil
3 tablespoons balsamic vinegar
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt (use Kosher or freshly cracked sea salt)

Combine all the ingredients and whisk together!  Serve over your favorite salad or use as marinade for chicken.