Category Archives: Salad Recipes

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.


Serves: 2

Ingredients:

  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional

Method:

  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired

Kale & Quinoa Salad

Here’s a great make-ahead salad that tastes even better after a few days in the fridge. I made this last Sunday and ate it as late as Wednesday for lunch and it was still delicious! Because of nut allergies at school, I replaced the almonds with pumpkin seeds and topped with feta for some extra protein.

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Ingredients

Salad:

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1/2 cup quinoa
  • 1 clove garlic, minced
  • 1 bunch kale
  • 1/2 cup dates, diced
  • 1/2 cup almonds or pumpkin seeds
  • feta cheese, optional

Dressing:

  • 1 tbsp orange juice
  • 1/2 tbsp lime
  • 2 teaspoons maple syrup
  • 1/4 cup extra-virgin olive oil
  • Sea salt

Instructions:

  1. Combine ingredients for dressing, stir and refrigerate
  2. Heat oil in a cast iron fry pan, saute onions on low for 20 minutes, until caramelized, add garlic for the last 5 minutes
  3. Bring 1 cup of water to a boil, add quinoa, reduce heat, cover and let simmer for 15-20 minutes
  4. Wash and cut kale and toss with nuts/seeds
  5. Add caramelized onions, quinoa and dressing.
  6. Toss until everything is well combined
  7. Serve with crumbled feta if desired

Kale & Collard Salad

Don’t let the name of this salad fool you. Fresh pears, crunchy walnuts, chewy raisins and soft crumbled feta are tossed between hearty leafs of kale and collard. Served with a homemade dressing, this salad can make a satisfying lunch or a great side for supper. This recipe made two servings of salad served on a large dinner plate (pictured below)

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Ingredients:

Salad

  • 1 pear, chopped
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • 1/2 cup feta, crumbled
  • 2-4 leafs of collard
  • 6-8 leafs of kale

Dressing

  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1/2 tsp oregano

Instructions

  1. Combine salad dressing and toss with kale & collard
  2. Add remaining ingredients and enjoy

Chickpea Salad

Had some left over peppers in the fridge so I opened up a can of chickpeas and threw this salad together in a jiffy. Refrigerate overnight with the dressing, enhances the flavour and provides a satisfying lunch the next day.

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Salad

  • 1 can chick peas
  • 1/2 cup  lima beans
  • 1/2 cup corn kernals
  • 1 tomato, diced
  • 1/2 cucumber, chopped
  • 1/4 red, orange, yellow and/or green pepper (or any combination)

Dressing

  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil

Instructions

  1. Combine salad ingredients in a large bowl
  2. Combine salad dressing ingredients in a small dish, stir until well combined and toss on salad
  3. If refrigerating overnight, omit tomatoes as they will get a little soggy

Pear & Kale Salad

I wasn’t a big fan of kale when I first starting cooking with it. Now, I cannot get enough of this hearty, green leaf. I was inspired by a grilled peach recipe but ended up with this after finding pears instead of peaches in my fridge. Add a slice of baguette with goat cheese and a drizzle of balsamic vinaigrette to make this a light supper or enjoy on its own as a lunch salad.

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Ingredients

Salad:

  • 4 cups of kale, chopped
  • 1 pear, sliced
  • 1/2 avocado, sliced
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1/4 cup goat cheese, crumbled
  • homemade sweet balsamic dressing

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup

Instructions

  1. Combine salad dressing and refrigerate
  2. Wash and chop kale
  3. Combine kale, dressing and toss
  4. Arrange kale on two dinner plates
  5. Add remaining ingredients, dividing equally between two plates

Beet, Kale & Apple Salad

I made my first batch of bottled beets this year, and experimented with some flavours to create this simple but tasty salad. If you find kale tough as a salad leaf, try combining the beet juice with the kale leafs overnight and allow the juice to soften the kale slightly.

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Makes: 2 lunch sized salads          Prep Time: 30 minutes          Ready In: 40 minutes

Ingredients:

  • 6-8 stems of kale, chopped
  • 1 apple, cored & sliced
  • 1/4 cup pecans
  • 1/2 cup bottled beets, plus juice to spare
  • 1/4 cup goat cheese

Instructions:

  1. Wash & chop kale, and pour approximately 1/4-1/2 cup beet juice over the leafs
  2. Allow to sit in juice, refrigerated for 30 minutes to overnight
  3. Toss remaining ingredients into salad and serve

Roasted Cauliflower & Chickpea Curry Salad

A versatile salad that makes a delicious and filling lunch or a great side dish for supper. A great make ahead meal to keep in the fridge for those busy work weeks.

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Serves: 2-4          Prep Time: 20 minutes          Ready In: 1 hour

Ingredients

  • 1 head of cauliflower
  • 1 tbsp olive oil
  • 1 tbsp butter, melted
  • 1 1/2 tsp curry
  • 1/4 tsp cumin
  • 1/4 tsp corriander
  • 1/2 tsp sea salt
  • 1 cup chickpeas
  • 1/2 orange or red bell pepper
  • 1 stalk of celery
  • 1/4 cup raisins
  • 1/2 mango
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp ground or fresh grated ginger
  • cilantro, optional

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. Melt butter in a large bowl, add oil and spices
  3. Break apart the cauliflower into small florets and coat with oil/spice mixture
  4. Spread cauliflower on baking sheet and bake for approximately 20 minutes
  5. Meanwhile, chop red pepper, celery and mango, and combine in a large bowl with raisins
  6. Next, make the dressing by combing olive oil, honey, lemon juice and ginger
  7. Remove cauliflower from oven and allow to cool for 15-20 minutes
  8. Add cooled cauliflower to large bowl of veggies and coat with dressing
  9. Place in the fridge to cool and allow the flavours to set for another 20 minutes

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