An invigorating citrus salad to brighten up your winter meals. Deeply toasted quinoa, wilted kale, orange wedges and hazelnuts are tossed with a creamy, fresh lemon tahini dressing.
This is a salad of raw and thinly sliced brussels sprouts and kale. The vegetables are doused in olive oil, lemon juice, white balsamic vinegar and a touch of dijon, then tossed with crunchy fried almonds and pecorino cheese. It’s filling, sturdy and most importantly, very flexible to make.
This is a chewy, vibrant, satisfying Fall salad. It’s a bright and fresh way to use butternut squash during a season when the food can get a little heavy and rich. The nutty bite of sherry vinegar and pickled red onions juxtapose the sweet roasted squash and juicy caramelized grapes for a salad that is balanced, hearty and addicting.
Don’t mistake this for a boring salad. The tangy, herb filled dressing has a delicate punch of shallots, a richness from homemade aioli, and a crunch from toasted pistachios. It’s slathered over fresh butter lettuce and crisp radishes for a salad you’ll want to eat every day this summer.
This citrus salad will make you feel as if you're on the Sicilian coast. Think bright, juicy oranges, briny olives, fresh parsley and the slow burn of chili oil. It's vibrant, simple and wonderfully fresh.