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Category: Salads

Spicy Kale/Spinach Cranberry Salad

 Spicy Kale/Spinach Cranberry Salad
This quick and easy salad is a warm salad that is perfect for Fall months.  You can get creative and add seasonal vegetables like roasted pumpkins or butternut squash.
Ingredients:
1½ Tbsp Extra Virgin Coconut Oil
4 cups Kale chopped
6 cups Fresh Spinach
1/2 cup Dried Cranberries
4 Tbsp Coarsely chopped Almonds
4 Tbsp Chicken Stock
1 Roasted Chili Pepper diced
Heat coconut oil in a skillet over medium-high heat.
Add kale with 2 Tbsp chicken stock. Cook, frequently stirring, until kale has softened, 3-4 minutes.
I love how bright green the kale gets when it heats up. 🙂
Add cranberries and continue to cook 2-3 more minutes.
Add in spinach a stir in.
While spinach is wilting/heating…
chop almonds
Sprinkle almonds on top of salad.
Enjoy all the yumminess!!!!   🙂

 

5.0 from 2 reviews
Spicy Kale/Spinach Cranberry Salad
Author: 
Recipe type: Salad
 
Spicy Kale/Spinach Cranberry Salad
Ingredients
  • 1½ Tbsp Extra Virgin Coconut Oil
  • 4 cups Kale chopped
  • 6 cups Fresh Spinach
  • ½ cup Dried Cranberries
  • 4 Tbsp Coarsely chopped Almonds
  • 4 Tbsp Chicken Stock
  • 1 Roasted Chili Pepper diced
Instructions
  1. Heat coconut oil in a skillet over medium-high heat.
  2. Add kale with 2 Tbsp chicken stock. Cook, frequently stirring , until kale has softened, 3-4 minutes.
  3. I love how bright green the kale gets when it heats up. 🙂
  4. Add cranberries and continue to cook 2-3 more minutes.
  5. Add in spinach a stir in.
  6. While spinach is wilting/heating...
  7. chop almonds
  8. Sprinkle almonds on top of salad.

Crispy Sweet Potato “Steaks” with Spicy Warm Spinach Salad

 

Sweet Potato “Steaks” with Warm Spicy Spinach Salad

Ok, so I am not entirely sure how this recipe came about exactly.  I initially planned on trying sweet potato sliders and this recipe could be called “Crispy Sweet Potato Sliders on yummy Hawaiian Rolls” because that is probably how I would serve them.  As fate would have it, I was craving a nice steak served with a salad and so along came the Crispy Sweet Potato “Steak”  The key to this recipe is to create a sort of brine.  The brine accomplishes two main things.

  1. Helps to remove some of the starch from the sweet potato allowing them to crisp nicely.
  2. Infuses the sweet potatoes with more flavor.

Ingredients:


8 large sweet potatoes peeled and sliced into thick rounds

2 Tbsp Olive Oil

1 Tbsp Butter

4 cups spinach

1 cup almonds

 

Brine:

Warm Water

2 Tbsp Salt

10 Peppercorns

1 Tbsp dehydrated onions

 

Vinaigrette:

1/4 cup olive oil (1 Tbsp used to roast nuts)

1/2 teaspoon salt

1/4 cup apple cider vinegar

1 tsp brown sugar

1 tsp mustard

2 tsp Sriracha
Directions.

Place sweet potatoes on a large container with a lid.  Cover sweet potatoes with warm water. Add salt, peppercorns and onions.  Let sit for at least an hour.  Overnight is best.

Pat sweet potatoes dry with paper towel.

Preheat oven to 425 degrees

Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.

Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil.  Repeat until pan is full of sweet potatoes “steaks”.

Bake at 425 degrees for 20-25 minutes or until the “steaks” are fork tender. Flip at 10 minutes.

After 25 minutes raise the temperature to 500 degrees to get a nice crisp.

Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.

 

 

While the “steaks” are cooking, grab your spinach and place in a large bowl.

Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering.  Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown.  About 8-10 minutes.

Remove from heat, add 1/2 teaspoon of salt and 1/2 teaspoon of paprika.  Stir to coat nuts evenly. Add the almonds to the bowl with the spinach.

Pour vinaigrette over spinach, nuts and toss to coat.  Serve alongside sweet potato “steaks”.

 

5.0 from 2 reviews
Crispy Sweet Potato "Steaks" with Spicy Warm Spinach Salad
 
Ingredients
  • 8 large sweet potatoes peeled and sliced into thick rounds
  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 4 cups spinach
  • 1 cup almonds
  • Brine:
  • Warm Water
  • 2 Tbsp Salt
  • 10 Peppercorns
  • 1 Tbsp dehydrated onions
  • Vinaigrette:
  • ¼ cup olive oil (1 Tbsp used to roast nuts)
  • ½ teaspoon salt
  • ¼ cup apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp mustard
  • 2 tsp Sriracha
Instructions
  1. Place sweet potatoes on a large container with a lid. Cover sweet potatoes with warm water. Add salt, peppercorns and onions. Let sit for at least an hour. Overnight is best.
  2. Pat sweet potatoes dry with paper towel.
  3. Preheat oven to 425 degrees
  4. Place 2 Tbsp of olive oil in the bottom of baking sheet. Spread to cover entire baking sheet.
  5. Place sweet potato on the sheet and then flip to coat both sides of sweet potato with oil. Repeat until pan is full of sweet potatoes "steaks".
  6. Bake at 425 degrees for 20-25 minutes or until the "steaks" are fork tender. Flip at 10 minutes.
  7. After 25 minutes raise the temperature to 500 degrees to get a nice crisp.
  8. Roast the sweet potatoes at 500 for about 15-20 minutes, flipping half way through.
  9. While the "steaks" are roasting grab your spinach and place in a large bowl.
  10. Give the almonds a rough chop. Add 1 Tbsp olive oil to the frying pan and heat until shimmering. Add almonds, stir to coat in oil, and cook, stirring occasionally until the nuts are fragrant and golden brown. About 8-10 minutes.
  11. Remove from heat, add ½ teaspoon of salt and ½ teaspoon of paprika. Stir to coat nuts evenly.
  12. Add the almonds to the bowl with the spinach.
  13. Pour vinaigrette over spinach, nuts and toss to coat. Serve alongside sweet potato "steaks".

Cucumber Date Salad

I enjoy eating cucumbers. I love the refreshing crunch every time I bite into one. They have become one of my favorite snacks. I also like Medjool dates.  I could just eat them with nuts and a glass of San Pelligrino. Perfection.  This salad is a combination of all the above because I served it with a glass of San Pelligrino and a slice of lemon. 😉

Ingredients

2 English cucumbers


1 red bell pepper diced

1/2 onion diced

4 Medjool dates diced


Vinaigrette 
2 tablespoon mustard

1 tsp pepper

1/4 tsp salt

Juice 1/2 lemon

1 tbsp olive oil

Ingredients: 
Slice cucumbers and then cut into fours.

Add bell pepper, onion and dates. Toss together till mixed.

Whisk together vinaigrette ingredient and mix into the salad.

Serve immediately or place in airtight container and enjoy the next day.

 

Cucumber Date Salad
Author: 
Recipe type: Salad
 
A quick and easy Cucumber Salad with a touch of sweetness.
Ingredients
  • 2 English cucumbers
  • 1 red bell pepper diced
  • ½ onion diced
  • 4 Medjool dates diced
  • Vinaigrette
  • 2 tablespoon mustard
  • 1 tsp pepper
  • ¼ tsp salt
  • Juice ½ lemon
Instructions
  1. tbsp olive oil
  2. Slice cucumbers and then cut into fours.
  3. Add bell pepper and onions. Toss together till mixed.
  4. Whisk together vinaigrette ingredient and mix into the salad.
  5. Add diced dates.
  6. Serve immediately
  7. If not serving immediately. Store salad in an airtight container. Add dates when ready to serve.

Massaged Kale and Pumpkin Salad

The Pumpkin and Pinterest recipe for today is a recipe submitted by Miss Getaway.

The recipe is a fresh and delicious salad that captures many of the flavors of Fall.

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The first step is to Roast a pumpkin.

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Step 1

Wash pumpkin and cut in half

Step 2

  • Combine
    • 2 teaspoons of cinnamon
    • 2 teaspoons of  pepper
    • 1 teaspoon of salt
  • Sprinkle over both pumpkin halves
  • Bake pumpkin on cookie sheet for 30-45 minutes at 400 degrees.

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The recipe is very simple and easy to accommodate your likes.

Massaged Kale and Pumpkin Salad
Author: 
Recipe type: Salad
 
Ingredients
  • ¼ of roasted pumpkin
  • 2 cups of baby kale
  • 2 Tablespoons tomato basil feta
  • 1 Tablespoon craisins
  • 2 teaspoons olive oil
  • cilantro
  • parsley
Instructions
  1. Cut pumpkin into small cubes and set aside
  2. Place kale in a bowl with the olive oil
  3. Massage kale for 30 sec or until bright green
  4. Toss in craisins
  5. Add tomato basil feta
  6. Using kitchen shears to snip about ¼ teaspoon of cilantro and parsley on top and serve.

 

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How would you add your flare to this kale and pumpkin salad?  The best part about salads is the versatility.

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