Granola on a salad sounds weird, but trust me it is delicious! The first granola-topped salad I ever tasted was amazingly delicious, made with pine nuts from the BlueFire Bar and Grill. With just one bite it fueled my curiosity to create my own nutty sweet salad topping. My version features seasonal pecans and whole grain oats that are lightly sweetened with sorghum, adding the perfect crunch to this fall salad with earthy, tender-roasted beets and mildly sweet acorn squash.
This salad tastes as splendid as a beautiful summer day feels, with sweet melon, refreshing cucumbers and juicy cherry tomatoes. Freshly chopped produce this time of year is delicious served uncooked and the combinations are endless. The addition of cantaloupe takes this salad from simple to spectacular. It is a great dish to pack for a picnic or enjoy at home along with grilled chicken on the patio.
Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.
You can skip the cheese plate and go straight for the salad, because this salad is served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.
This is a salad for all the meat and potato lovers in your life, but it is light enough for those who prefer smaller portions of red meat. It’s the perfect meal for couples who enjoy cooking together, since some of the steps require you to be in the kitchen and the other half is prepared on the grill. Complete this stay-home, date-night meal with your favorite red wine and maybe a chocolate dessert.
Massages are the ultimate way to relax and unwind. Kale responses similarly to the human body after a massage as its tough leaves chill out and become smooth and soft. It sounds a little silly to massage kale, but it is worth the extra work to transform this hardy vegetable into a more delicate leafy green.
I was inspired to create this simple salad when I received some beautiful green leaf lettuce in my winter CSA. What a delightful surprise to receive fresh, locally grown lettuce on a cold winter day. With homemade strawberry jam also in my CSA, I used this treasured treat to create a Strawberry Champaign Vinaigrette. The dressing makes this side salad taste like summer, and when strawberries are in season I plan to toss some on top. For now, I’ll use this pantry staple to enjoy the preserved flavors as I fondly reflect on last summer.
Meat lovers rejoice for this salad that was made for you. The classic bacon, lettuce and tomato (BLT) sandwich is one of my favorite meals to make with farm fresh tomatoes. As an alternative to this time-honored dish, I created a salad and took it up a notch by topping it with grilled steak and blue cheese dressing. This hearty salad is perfect for a relaxing summer weekend and pairs well with your favorite red wine.
Firing up the grill is one of my favorite summer activities. I love it even more when I can cook my entire meal over the grill grates in a matter of minutes. I know, lettuce is not the first thing that comes to mind when you think of cooking out. However, this sweet and smokey salad with grilled radishes and scallops may become your favorite go-to summer dish. In less than 15 minutes, you will have a delicious meal for two that is perfect for enjoying on your patio with your favorite white wine. Cheers to fast and healthy seasonal meals.
Butternut squash is the star of my Winter Vegetable Salad, creating a hearty meal that is satisfying for lunch or dinner. Caramelized onions, toasted pecans and creamy goat cheese give this salad a mixture of sweet, savory, crunchy and velvety goodness.