4 Sexy Salad Recipes
By Nicole Kiley, MSc, RD
No more plain-jane unappealing salads that leave you feeling unsatisfied. Salads shouldn’t be “diety,” they should be nutritionally-balanced, flavorful and satiating! Add one of these sexy salads to your next family dinner, you won’t be disappointed!
Winter Greens + Crispy Quinoa Salad
Serves 5
The Salad:
1 Tbsp. coconut oil
3/4 cup cooked and completely cooled quinoa
1 head butter lettuce
2 cups arugula
3/4 cup toasted hazelnuts, roughly chopped
1 cup pomegranate seeds
The Dressing:
1/4 cup lemon juice
1 clove garlic, finely minced or grated
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 tsp. sea salt
1 tsp. dried Italian herbs
pinch of pepper
1/3 cup low-fat, plain Greek yogurt
3 Tbsp. extra virgin olive oil
Instructions:
• Heat the coconut oil over high heat in a frying pan. Once it’s hot, add the cooked quinoa and sauté for about 2-3 minutes until dry and crisp. You want the steam to release and hear the crackling, add a bit more oil if needed. Set aside to cool completely.
• Prepare the dressing. Whisk the lemon juice, garlic, vinegar, honey, salt, herbs, pepper and yogurt in a bowl. Whisk in the oil, taste for seasoning and alter as you wish. This can be made up to a week in advance.
• Toss both greens in the dressing to coat, top with the crispy quinoa, hazelnuts and pomegranate seeds and serve immediately.
Green Bean + Black Quinoa Salad
Serves 5
The Salad:
1/4 cup extra virgin olive oil
3 Tbsp. white balsamic
2 tsp. honey
1 clove garlic
Handful of basil leaves
Pinch of salt + pepper
1/2 cup quinoa (black or red is pretty, but any color works)
1 lb. green beans, ends trimmed
2 scallions/green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped
Instructions:
• In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
• Bring 1 cup water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
• Steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them, and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great!
Power Green Salad
Serves 4
The Salad:
3 cups ribbed and chopped kale
Handful of chopped parsley
1 cup cooked black lentils
1 green apple, diced
1/2 cucumber, diced
1/2 cup toasted pepitas (pumpkin seeds)
1 cup shaved parmesan
The Dressing:
1 clove garlic
1 Tbsp. honey
1 Tbsp. Dijon mustard
Juice of one lemon
1/3 cup pumpkin seed oil or extra virgin olive oil
Salt and pepper
Instructions:
• In a large salad bowl, combine the kale, parsley, lentils, apples, cucumber, pepitas and parmesan.
• For the dressing, blitz everything in a food processor or blender, with salt and pepper to taste, until the garlic is smooth.
• Pour the dressing on the salad and toss well to coat. The salad will keep in the fridge for a full day and slowly loose it’s crunch from there.
Spicy Butternut + Kale Chopped Salad
Serves 5
The Salad:
1.5 lb. butternut squash, peeled, seeded and cubed
2 Tbsp. coconut oil or extra virgin olive oil
2 heaping tsp. organic taco seasoning
1 large bunch of lacinato/Tuscan kale
3 green onions, sliced thin
1/3 cup toasted pepitas (pumpkin seeds)
1/2 cup crumbled feta cheese, plus more for garnish
1 avocado, diced
handful of organic corn tortilla chips
The Dressing:
Juice of one lime
3 Tbsp. extra virgin olive oil
1 Tbsp. agave nectar
1/2 tsp. sea salt and pepper, to taste
Instructions:
• Preheat the oven to 400 degrees F. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely.
• Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may prep the dressing in advance; store in fridge.
• When ready to assemble your salad, toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese.
Sources: SproutedKitchen.com
