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, Pecan Sorghum Granola, 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.
A simple vinaigrette is all you need for this flavorful salad bursting with color and nutrients. For some extra protein, top with grilled chicken or shrimp. Save cook time by using leftover roasted squash and beets from last night’s dinner and granola from breakfast for a salad you can throw together in about two minutes.
Salad Ingredients: 1 bunch beets, scrubbed 1 acorn squash or butternut squash 2 teaspoons olive oil ¼ teaspoon salt ¼ teaspoon pepper 1 bunch or 6 ounce bag spinach ¾ cup Pecan Sorghum Granola 4 ounces goat cheese
Vinaigrette Ingredients: ¼ cup olive oil 2 tablespoons white wine vinegar 1 tablespoon honey mustard ¼ teaspoon salt ¼ teaspoon pepper
Preheat oven to 350 degrees Fahrenheit. Leave the skin on the beets and wrap each in aluminum foil. Place on a baking sheet and roast until tender, about 35 to 55 minutes, depending on their size. Remove beets and set aside until cool enough to touch. With a small pairing knife, gently remove skin from the beets and chop into cubes.
Meanwhile, peel squash and slice in half. Discard seeds and chop into cubes. Place on a baking sheet in an even layer and drizzle with olive oil. Season with salt and pepper and roast until tender, about 30 to 35 minutes.
Combine olive oil, vinegar, mustard, salt and pepper in a mason jar. Tightly secure the lid and shake until well combined.
Create a bed of spinach on four plates and top with an equal amount of roasted beets and squash. Crumble 1 ounce of goat cheese on each salad and sprinkle with my crunchy granola and a drizzle of vinaigrette.
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.
Salad Dressing Ingredients: ⅔ cup plain, low-fat Greek yogurt ¼ cup buttermilk 2 tablespoons white wine vinegar 1 tablespoon finely chopped garlic scapes or green onion ½ teaspoon dried dill ¼ teaspoon white pepper ⅛ teaspoon salt
Salad Ingredients: 2 teaspoons olive oil 3 tablespoons garlic scapes or green onion, sliced 1 large head green leaf lettuce, leaves separated and torn Cornbread, prepared 1¼ pound chicken breast, grilled 1½ cups lima beans, prepared from fresh, frozen or canned 8 slices of bacon, cooked and crumbled
In a small bowl, combine Greek yogurt, buttermilk, vinegar, garlic, green onion, dill, pepper and salt. Whisk until well combined. Cover and refrigerate salad dressing until ready to serve.
Heat oil in a small skillet over medium-high heat. Add garlic scapes or green onion slices and sauté until lightly browned.
Place an equal amount of lettuce on four plates and add a slice of cornbread in the middle. Top each plate with ¼ of chicken, lima beans, bacon and sautéed garlic scapes. Drizzle with ranch dressing and serve.
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.
Salad Ingredients: 16 ounces small potatoes 1 pint cherry tomatoes 8 fresh sage leaves 2 teaspoons olive oil, plus more for brushing onions 16 ounces sirloin steaks, well-trimmed ½ teaspoon salt, divided ½ teaspoon pepper, divided 1 large onion, peeled and sliced ½ inch thick Spring mix lettuce 2 ounces blue cheese, crumbled
Preheat oven to 425 degrees Fahrenheit. Place potatoes, tomatoes and sage leaves on a baking sheet and drizzle with olive oil. Sprinkle with ¼ teaspoon salt and pepper and toss with a spatula to evenly coat. Roast for 20 to 25 minutes. Remove from oven and set aside until sage leaves are cool enough to touch. Crumble sage leaves over roasted vegetables.
Meanwhile, bring steak to room temperature and season with ¼ teaspoon salt and pepper. Brush both sides of onion with olive oil.
Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Place onions on the grill and cook for 8 to 10 minutes. Remove both from grill and let rest for a few minutes. Carve steak into thin strips and separate onion rings when cool enough to touch.
Combine dressing ingredients in a mason jar with a lid and shake well to combine. Add desired amount of lettuce to each plate and top with sliced steak, potatoes, tomatoes, onion rings and blue cheese. Drizzle with vinaigrette and serve.
What a glorious treat to receive fresh strawberries in my spring CSA share. Not only because they are beautiful and delicious, but because I know how much hard work and love the farmers put into growing them and protecting them during an up and down weather season. Thank you Sustainable Harvest Farm for all you do to provide produce for my family and many others.
This salad is one of my favorite ways to enjoy fresh strawberries. Serve it as a side salad or add grilled salmon or chicken for a main meal.
Ingredients: 1 head lettuce 2 tablespoons strawberry jam 2 tablespoons champagne vinegar ¼ cup olive oil pinch of salt and pepper 1 pint strawberries ¼ cup chopped pecans, toasted blue cheese crumbles for serving
Wash and tear lettuce leaves and place in a large bowl.
In a small jar with a lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. Shake until well combined.
Drizzle lettuce with strawberry champagne vinaigrette and top salad with an equal amount of strawberries, pecans and blue cheese.
A salad you can hold in your hand is the perfect backyard grub to serve on a hot summer night. The fresh vegetables make a colorful presentation for this build-your-own dinner, and you can change or add more protein options by grilling pork or tofu along with your chicken.
Grill your meat and slice your toppings in advance to have a meal you can serve in just a few minutes on a busy night or on an evening when you’d rather kick back and enjoy the sunshine.
1 head romaine lettuce
2 tablespoons fresh oregano, finely chopped
2 cloves garlic, minced
½ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 pint cherry tomatoes
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
¼ cup feta cheese crumbles
¼ cup pitted Greek olives, thinly sliced
Tzatziki Sauce Ingredients:
1 small cucumber, finely chopped
1 cup plain, low-fat Greek yogurt
1 clove garlic, minced
¼ teaspoon salt and pepper
Trim the bottom of the lettuce and separate leaves. Wash and set on a towel to dry.
In a small bowl, combine oregano, garlic, nutmeg, salt, pepper and olive oil. Stir to combine and brush mixture over chicken. Grill chicken breasts until they reach an internal temperature of 165 degrees Fahrenheit. Remove from heat and thinly slice.
Combine cucumber and yogurt in a small bowl. Zest and then juice lemon, adding 1 teaspoon zest and 2 tablespoons juice to the bowl. Add garlic, salt and pepper and stir to combine.
Add lettuce leaves, tomatoes, cucumber, red onion, feta cheese and olives to a couple of large plates along with the Zatziki sauce, and serve buffet style.
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.
½ medium cantaloupe, peeled, seeded and cubed
2 medium cucumbers, sliced
1 pint cherry tomatoes
½ small red onion or 1 medium shallot, thinly sliced
⅓ cup crumbled feta cheese
salt and pepper
Combine equal amounts of cantaloupe cubes, cucumber slices, cherry tomatoes and red onion or shallot on small salad plates.
Top with feta cheese, a pinch of salt and pepper and drizzle lightly with olive oil and balsamic vinegar.
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.
Strawberry Champagne Vinaigrette Ingredients:
2 tablespoons strawberry jam
2 tablespoons champagne vinegar
¼ cup olive oil
pinch of salt
pinch of pepper
1 head green leaf lettuce, washed and torn
1 pint strawberries, hulled and sliced
Preheat oven to 350 degrees Fahrenheit. Place brie in a Brie baker or small baking dish. In a small bowl, combine pecans and brown sugar. Spread pecan and sugar mixture on top of cheese and drizzle with bourbon. Cook for 10 to 12 minutes.
In a mason jar or small container with a tight-fitting lid, combine strawberry jam, champagne vinegar, olive oil, salt and pepper. With lid securely tightened, shake vinaigrette until well combined. Refrigerate until ready to serve.
Serve lettuce and strawberries on salad plates and top with a wedge of baked Brie. Drizzle with strawberry champagne vinaigrette and serve.
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.
A little olive oil and balsamic vinegar go a long way when massaging kale, but I like to serve it with extra oil and vinegar at the table to let family or guests drizzle more if desired. Cranberries, blue cheese and roasted sweet potatoes turn this salad into a meal that’s satisfying enough on its own. It also makes a nice side dish with roasted turkey or pork tenderloin.
Roasted Sweet Potato Ingredients:
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 bunch kale
2 tablespoons olive oil, divided
1 tablespoons balsamic vinegar
¼ cup blue cheese crumbles
¼ cup dried cranberries
½ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to evenly coat and arrange in a single layer. Roast for 20 minutes, flipping with a spatula halfway through cooking.
Meanwhile, remove stems from kale and chop. Place kale in a large bowl and drizzle with olive oil and balsamic vinegar. Massage the leaves with clean hands for about two minutes, until well coated and kale begins to soften and wilt.
Add blue cheese, cranberries, salt, pepper and roasted sweet potatoes. Toss to combine and serve.
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.
2 (4 to 6 ounce) boneless rib-eye steaks, well-trimmed
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons plain Greek yogurt
2 tablespoons white wine vinegar
4 tablespoons blue cheese, divided
4 slices bacon, cooked and chopped
2 cups spring mix lettuce
2 medium tomatoes, diced
Bring steak to room temperature and season with salt and pepper. Preheat an outdoor grill to medium-high heat and cook steak to desired doneness. Remove from grill and let rest for a few minutes before carving into thin strips.
Combine yogurt, vinegar and 2 tablespoons blue cheese in a mason jar with a lid and shake until salad dressing is well combined.
Add equal amounts of bacon, lettuce and tomatoes to two plates. Top with steak, remaining blue cheese and salad dressing.
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.
8 large scallops
1 bunch radishes, trimmed and halved
1 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon pepper
Zest of 1 lemon
1 head romaine or green leaf lettuce
Salad Dressing Ingredients:
Zest and juice of 1 navel orange
1 tablespoon ginger, minced
2 tablespoon olive oil
Brush scallops and radishes with half the olive oil and season with salt, pepper and lemon zest. Prepare a grill for medium-high heat and lightly oil the grate. Grill scallops and radishes for about 2 to 3 minutes per side, until scallops are cooked through and radishes are slightly tender.
Cut lettuce in half, leaving the core intact on both sides. Brush flat side with remaining olive oil. Place lettuce cut-side down on the grill and cook for about 5 minutes, until grill marks appear and lettuce is slightly wilted.
In a small bowl, whisk together salad dressing ingredients. Top each lettuce slice with half the scallops and radishes and drizzle with salad dressing.