La Buvette Terrine

It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at…

It amuses me when people talk about snooty people sitting around, leisurely eating pâté, because pâté is rustic, country fare, not considered fancy in France. While pâté can have a pastry-type crust (pâté en croûte) and some are a little fancier than others, the cousins of pâté, terrines, are truly down-to-earth. They can be baked in a special mold (you can come across them at French flea markets for around 5 bucks, like the one I used here), they can also be baked in any ovenproof bowl, which I did with this terrine. So there’s no excuse not to sit around and eat pâté, or terrine, all day. And not only is this one incredibly easy, it’s also one of the best terrines I’ve ever had.

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Honeycrisp Quinoa Salad with Kale and Pistachios.

Nothing beats this honeycrisp quinoa salad on a Monday. And it’s no secret that I love a good september salad!  Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl.  Years ago I made this […]

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Nothing beats this honeycrisp quinoa salad on a Monday.

honeycrisp quinoa salad with kale and pistachios

And it’s no secret that I love a good september salad! 

kale with quinoa and pistachios

Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl. 

chopped apples and feta

Years ago I made this harvest honey crisp salad. The cinnamon shallot vinaigrette is the star of the show in this one! And, the double nuts. 

Then, I made a september kale salad, with figs and apples and pancetta and goat cheese. All sounds incredible right? That’s topped off with a maple cider vinaigrette and it deeeelish.

See? I’m just a little into september salads…

honeycrisp quinoa salad with kale and pistachios

For today’s salad, I’m keeping the kale and honeycrisps, but adding in some quinoa for satiety, some feta cubes, pistachios for savory, buttery crunch and dried tart cherries. 

Oh my word. This is heaven. It has EVERYTHING.

And then! It’s all drizzled with an apple cider vinaigrette. If you love a salty+sweet combo, you will adore this. It’s amazing. 

Give me all the apple cider things!

apple cider dressing

The base is tuscan kale, which is my absolute favorite for salads. You can use curly green too, of course. When the kale is massaged (yes, it’s massaged!) with the dressing, it becomes tender and chewy, in a really good way. 

Then we have the crunch from the nuts. The big juicy chunks of apple. The feta cubes which are tangy and cheesy and lovely. Then sweet chewiness from the cherries.

honeycrisp quinoa salad with kale and pistachios

A salad like this is the perfect way to transition from summer to fall. It’s refreshing enough to hit the spot on warm late summer nights, but adds enough flavor to get you excited for autumn produce. 

Let it be dinner tonight!

honeycrisp quinoa salad with kale and pistachios

Honeycrisp Quinoa Salad with Kale and Pistachios

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Honeycrisp Quinoa Salad with Kale and Pistachios

This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup cooked quinoa
  • 1 large bunch lacinato kale, leaves removed from stems (you want 4 to 6 cups)
  • 2 honey crisp apples cubed
  • 6 ounces feta cheese cubed
  • cup dried tart cherries
  • ¼ cup chopped roasted pistachios

apple cider vinaigrette

  • cup apple cider
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, finely minced or pressed
  • pinch of salt and pepper
  • pinch of freshly ground nutmeg
  • 1/2 cup extra virgin olive oil

Instructions

  • This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
  • Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
  • If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
  • This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.

apple cider vinaigrette

  • Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

honeycrisp quinoa salad with kale and pistachios

Bite of perfection, right there!

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Easy Stuffed Dates

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more. Want our new favorite trick for entertaining? Goat cheese stuffed dates! Yes, these beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. To them with a dusting of pistachios and a sprinkle of smoked paprika, and wowza! It also works as a quick snack or “side” for a healthy lunch, and involves no cooking at all. What you need to make stuffed dates These stuffed dates are so easy to make, they’re perfect as a finger food for a party or a no-think snack when you’re hangry. Honestly, Alex and I love these so much: and our 3-year-old Larson does too! Our favorite recipes are quick and simple pairings like this one, that taste way greater than the sum of their parts. Here’s what you’ll need to make this recipe: Medjool dates: These dates are very large and have a sweet caramely flavor. They’ve […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.

Stuffed dates

Want our new favorite trick for entertaining? Goat cheese stuffed dates! Yes, these beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. To them with a dusting of pistachios and a sprinkle of smoked paprika, and wowza! It also works as a quick snack or “side” for a healthy lunch, and involves no cooking at all.

Easy stuffed dates

What you need to make stuffed dates

These stuffed dates are so easy to make, they’re perfect as a finger food for a party or a no-think snack when you’re hangry. Honestly, Alex and I love these so much: and our 3-year-old Larson does too! Our favorite recipes are quick and simple pairings like this one, that taste way greater than the sum of their parts. Here’s what you’ll need to make this recipe:

  • Medjool dates: These dates are very large and have a sweet caramely flavor. They’ve become very popular because they’re used in energy bars like Larabars (here’s our homemade version) and other no-bake treats.
  • Goat cheese: Use your favorite soft goat cheese for this recipe.
  • Pistachios: Pistachios crushed into a dust are used for the topping here
  • Smoked paprika: Spanish smoked paprika or pimentón brings a smoky savoriness: don’t even think about omitting it! You can find it in the spice aisle at your local grocery.
  • Salt & pepper: Flaky sea salt and fresh ground pepper round out the toppings.
Making stuffed dates

Topping stuffed dates: a few tips!

All you have to do for this recipe is pit the dates, then spoon in a little fluffy goat cheese. Here are a couple simple tips to think about as you make these goat cheese stuffed dates:

  • Use room temp goat cheese, or soften it up with your hands. It’s easiest to work with the goat cheese when it’s at room temperature and not cold right out of the refrigerator. If you don’t have time to let it sit on the counter for a few minutes, you can just use your hands to massage it right in the package. This softens it up and makes it easier to get spoonfuls!
  • If you eat vegan or plant based, try peanut butter. If you’re looking for a plant based option, stuff with peanut butter or almond butter! Or sunflower butter for nut allergies.
  • A little smoked paprika goes a long way! When you add the smoked paprika, a little goes a long way. You can use the tiniest sprinkle, and still taste the delicious smokiness. We did this to simulate the flavor of bacon, which is often used in combination with dates.
Drizzling honey

Enhance the flavor with honey (optional)

If you want to take these stuffed dates to the next level: top with a very tiny drizzle of honey! Now, this is totally optional. When we tried this, Alex didn’t like the honey version as much as I did. So try it and see what fits your personal tastes! To me, it elevated the flavor and enhanced everything, much like salt would to a savory dish.

Again, be careful: you only need the smallest drizzle of honey! Too much and the honey overwhelms the flavor.

Goat cheese stuffed dates recipe

When to serve stuffed dates

There are so many occasions when you could serve these goat cheese stuffed dates! Here are some ideas:

Medjool date recipes

Fun fact: Medjool dates are fresh fruits!

Here’s a fun thing we learned about Medjool dates when making this stuffed dates recipe. Contrary to what you might think, they’re not a dried fruit! Medjool dates are actually fresh fruits. They’re harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried at all!

Where to buy Medjool dates?

Looking for Medjool dates? They’ve become quite popular lately, and you can find them at most mainstream grocery stores in the US. Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.

How to store Medjool dates? Store them at room temperature for 1 to 2 months, in the refrigerator for up to 6 months, and about 1 year frozen. (Source) You may notice that some dates will develop a white powder on the outside. It’s perfectly normal, not mold! It’s just the natural sugars in the date rising to the skin.

Goat cheese stuffed dates

More recipes with Medjool dates

Outside of these stuffed dates, what else can you make with Medjool dates? So many things! Here are some of our favorites:

This easy stuffed dates recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use peanut butter or almond butter.

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Stuffed dates

Easy Stuffed Dates


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24

Description

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.


Ingredients

  • 24 Medjool dates
  • 4 ounces soft goat cheese* (helpful if it’s come to room temperature**)
  • 3 tablespoons pistachios
  • Sea salt and fresh ground black pepper
  • Smoked paprika
  • Optional: honey

Instructions

  1. Use a knife to make a lengthwise slit into the dates, then remove the pits. Use a spoon to fill them with goat cheese.
  2. Crush the pistachios with a rolling pin.
  3. Top each with a tiny sprinkle of black pepper, sea salt and the tiniest bit of smoked paprika (just a tiny sprinkle has big flavor). Sprinkle on pistachio dust. If desired, add the tiniest drizzle of honey (again, use a small amount to heighten the flavor; too much and it overwhelms).

Notes

*For vegan, plant-based and dairy-free diets, try peanut butter or almond butter.

**The goat cheese is easier to work with at room temperature. If you don’t have time to set it out, just use your hands to mash it around in the package a little bit so it becomes softer. 

  • Category: Appetizer
  • Method: Raw
  • Cuisine: Mediterranean

Keywords: Stuffed Dates, Goat Cheese Stuffed Dates, Medjool Dates

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Fennel Orange Salad

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette. Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it. What’s in this fennel orange salad? Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.

Fennel orange salad

Ready to meet our (and your) new favorite salad? Fennel orange salad! It features beautiful juicy oranges, with their vibrant color and citrusy flavor. Add to that a famous pairing: sliced raw fennel, which adds a subtle licorice essence. Throw it over greens with a few garnishes, top with a zingy homemade citrus vinaigrette, and wow! There’s so much going on flavor and texture-wise, it’s one of the most unexpectedly delicious salads we’ve ever made. Pair with rich pasta like lasagna or mac and cheese, or pizza. Or salmon. Or well….really anything! Here’s how to make it.

Fennel Orange Salad

What’s in this fennel orange salad?

Fennel and orange are a famous pairing in Mediterranean and Italian cuisine. You may have seen a Sicilian version that’s a big plate of oranges with sliced fennel on top. Why are these flavors often paired together? Well, the sweet citrus flavor of oranges are lovely pairing with the subtle black licorice perfume of raw fennel. It’s truly a sensory experience. (Here’s a stunning cake with that combo). Alex and I designed this salad as a green salad featuring that well-known pairing. Here’s what’s in this fennel orange salad:

  • Oranges: Use a mix of blood orange and Cara Cara for the best color and flavor contrasts. You’ll use a fancy technique to “supreme” the orange into sections (see below).
  • Fennel: Grab a bulb of fennel in the produce section! Learn more about fennel here.
  • Leafy greens: Use whatever type of baby greens you’d like! It’s nice to have a mix to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure to use some other milder greens or lettuces for contrast.
  • Shallot & pistachios: Shallot is a milder version of red onion: here it’s thinly sliced into rings. Crushed pistachios add a little crunch and texture.
  • Citrus vinaigrette: Top it all off in a homemade citrus salad dressing.
Citrus vinaigrette

Important: don’t section the orange with your fingers!

OK, before we start! Do not section the oranges with your fingers and throw the sections on top. This method is great for snacking, but a no-no for salads. Why? Sectioning the orange with your fingers keeps on the pith, which makes it very hard to eat with a knife and fork. For salads, there’s a different method entirely for sectioning an orange. It’s called…surpreming.

Yes, that’s right! There’s a fancy French method for cutting an orange for a salad called “cutting an orange into supremes”. It makes for perfectly peeled sections without the pith that are easy to eat! These are lovely for salads like this fennel orange salad or our Simple Citrus Salad.

Step 2: Cut off the peel

How to cut an orange…into supremes!

Here’s the basic concept, which you can find at How to Cut an Orange:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
  • Step 3: Cut away a segment (inside the membrane lines). Cut right on the inside of each membrane line to remove a segment. You don’t want to cut right on the membrane, but just inside of it. Make the two angled cuts, and the segment will pop right out.
How to cut an orange into supremes

Top it off with citrus salad dressing!

The last part of this fennel orange salad is a zingy citrus salad dressing that seals the deal. It features both orange and lemon, but it’s well balanced and is the perfect dressing to elevate the salad to a “next level” side dish. Here’s what’s in it:

  • Orange juice + zest
  • Lemon juice
  • Dijon mustard
  • Maple syrup
  • Olive oil

You’ll whisk the first four ingredients together, then whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. It’s perfect for this salad, or throw-together salads on weeknights!

Fennel orange salad

What this fennel orange salad goes with? Everything.

This fennel orange salad is so darn versatile, it’s one of our new favorites! It’s right up there in our green salad hall of fame, with this Favorite Chopped Salad, Easy Arugula Salad, and Spinach Apple Salad. Here are some great recipes that would pair well:

This fennel orange salad recipe is…

Vegetarian, vegan, plant based, dairy-free, gluten-free.

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Fennel orange salad

Fennel Orange Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Here’s a refreshing and easy side dish: fennel orange salad! It pairs juicy orange and the subtle licorice essence of fennel with a citrus vinaigrette.


Ingredients

  • 1/2 recipe Citrus Vinaigrette
  • 1 fennel bulb
  • 1 large shallot
  • 2 small oranges: blood orange or Cara Cara
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)*

Instructions

  1. Make the Citrus Vinaigrette.
  2. Thinly slice the fennel and the shallot. If desired, save a few fennel fronds (the feathery green parts on top of the stalk) for a garnish.
  3. Cut oranges into sections or “supremes” following How to Cut an Orange.
  4. To serve, place the greens on a plate. Top with oranges, fennel, shallot, and chopped pistachios (and fennel fronds if desired). Drizzle with dressing and serve.

Notes

*Use whatever type you’d like! It’s nice to use a mixture of greens to vary texture and flavor. If you’re using baby kale, arugula or spinach, make sure they’re mixed with some other milder greens. Mixed lettuces are also nice, as they add a refreshing crunch.

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Fennel Orange Salad, Orange Salad, Citrus Salad Dressing, Citrus Vinaigrette,

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Simple Citrus Salad

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish! Here’s a refreshingly simple recipe that’s just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. They’re drizzled with a zingy dressing, then topped crushed pistachios and fresh mint. It’s so gorgeous that you can’t help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta. How to make a citrus salad? This citrus salad is a little different than what you might expect from the title: it’s got no salad greens! Green salads are what Alex and I most often use to accessorize our meals. But there are so many salads without greens: think potato salad, pasta salad, and bean salad. Here, citrus salad is a variety of citrus fruits arranged on a plate. You can use any mix of citrus fruits that you like! Here’s what we used: Navel oranges Blood oranges if you can find them! The mix of colors and flavors is stunning. Grapefruit Vinaigrette: White wine vinegar, olive oil, Dijon, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!

Citrus salad

Here’s a refreshingly simple recipe that’s just begging to jump on your table: citrus salad! It stars all the beautiful, vibrant citrus: tangy grapefruit, navel oranges, and sweet blood oranges. They’re drizzled with a zingy dressing, then topped crushed pistachios and fresh mint. It’s so gorgeous that you can’t help but eat it! This healthy side dish is perfect with salmon or to offset the richness of pasta.

Citrus salad

How to make a citrus salad?

This citrus salad is a little different than what you might expect from the title: it’s got no salad greens! Green salads are what Alex and I most often use to accessorize our meals. But there are so many salads without greens: think potato salad, pasta salad, and bean salad. Here, citrus salad is a variety of citrus fruits arranged on a plate. You can use any mix of citrus fruits that you like! Here’s what we used:

  • Navel oranges
  • Blood oranges if you can find them! The mix of colors and flavors is stunning.
  • Grapefruit
  • Vinaigrette: White wine vinegar, olive oil, Dijon, and maple (optional if you’re limiting sugar)
Citrus salad

The garnish steps it up!

This citrus salad is more of a concept than a recipe. As we mentioned, you can use any citrus you like! Once you’ve drizzled the vinaigrette over the top, adding the garnishes really takes it up a notch. Again, it’s highly customizable. Here’s what we used:

  • Fresh mint. Mint is perfect with citrus! Not only does it look beautiful, it’s a nice color contrast. Other good herbs to pair: fresh thyme or basil.
  • Thinly sliced shallots. Shallots are like a baby red onion: they’re much milder in flavor. They look lovely thinly sliced into rings, with a light purple color.
  • Finely crushed pistachios. If you have them on hand, crushed pistachios look like bright green confetti. It’s not required, but it adds a nice touch.

How to cut off a citrus peel

The only piece of technique in this citrus salad is cutting off the orange peel. Cutting off the peel (instead of removing it by hand) removes all the tough pith and makes for a clean-looking salad. It’s actually the first step in our How to Cut an Orange method, which is also a French method called cutting it into supremes. You’ll use the same method for oranges and grapefruits here. Here’s how to cut off a citrus peel for this salad:

  • Step 1: Slice off the ends. Use a large chef’s knife to slice off both ends of the orange. Make sure you’ve cut through all of the pith and can see some of the orange flesh.
  • Step 2: Cut off the peel. Angle your knife and follow the round shape of the orange to remove the peel. Be careful not to cut too much of the orange flesh away.
Step 2: Cut off the peel

What to serve with this citrus salad!

This citrus salad is so simple and refreshing, the vibe goes with almost anything you could imagine (really)! It’s got a bit of a Mediterranean-style or Italian vibe, so it pairs nicely with meals in that style. It’s a lovely side for lasagna or salmon. Here are some of our favorite ideas for pairing:

Citrus salad

Change it up: go Latin-style!

If you want to change the vibe of this citrus salad to work with Mexican or Latin-style flavors like as a side for enchiladas or tacos, here’s what to do:

  • Use chopped cilantro instead of mint.
  • Use 1 tablespoon finely chopped red onion instead of shallot.
  • Use lime juice instead of white wine vinegar.

This citrus salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Citrus salad

Simple Citrus Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 to 6 servings

Description

This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint. A light and healthy side dish!


Ingredients

  • 2 small grapefruit
  • 1 navel orange
  • 2 small blood oranges
  • 1 small shallot
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Pinch kosher salt
  • 3 tablespoons olive oil
  • Fresh mint, for garnish
  • Fresh ground pepper, for garnish
  • Finely crushed pistachios (optional), for garnish

Instructions

  1. Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
  2. Thinly slice the shallot into thin rings.
  3. In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
  4. Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.

  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan

Keywords: Citrus Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Lentil Salad with Feta

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea. Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it! What’s in this lentil salad? This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea.

Lentil salad

Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it!

Lentil salad with feta

What’s in this lentil salad?

This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But it works for any season, so make it for winter meals or as a summery salad on the patio. Here’s what’s in this lentil salad:

  • Black or French lentils: This type of lentil is small and holds its shape when cooked, making it perfect for salads. If you can’t find black, use French lentils.
  • Zesty vinaigrette: The salad is covered in a dressing made from lemon, red wine vinegar, Dijon mustard and spices.
  • Bell pepper, shallot, arugula & radishes: The lentils are combined with colorful, crunchy fresh veggies. Radishes aren’t required but add a lovely pink color as the garnish.
  • Feta crumbles: Feta cheese adds a salty component that rounds out the salad.
  • Pistachios: For even more protein, bright green pistachios add a crunch.
What are black lentils

What makes French and black lentils special

Black and French lentils are worth seeking out for this lentil salad! The most common type of lentils are green, red, and brown lentils. You might have had these in a lentil soup or curry. Brown, red and green lentils fall apart easily when cooked, making them perfect for soups and curries. In this Indian Masoor Dal, the lentils take on a texture almost like a puree.

On the other hand, black lentils (beluga lentils) and French lentils (Puy or du Puy) hold their shape when cooked. This makes them perfect for using in salads because the texture holds together.

Where to find black lentils

Black and French lentils should be available at your local grocery store! It’s harder to find black lentils, so French is pretty interchangeable. We like using black lentils in this salad because the color is stunning and the flavor is a little milder than French lentils. But either will do! If you’re having a hard time finding them, you can buy them online here.

Lentil salad

Leftovers taste even better!

One great part about this lentil salad is that it saves well and leftovers taste even better! The dressing will marinate even more with the lentils and they’ll soak up the flavors more. This recipe a perfect contender to make for desk lunches throughout the week. Alex and I also used it for “throw-together” dinners because it was perfect for adding vegetarian protein to a plate!

Ways to serve this lentil salad

This lentil salad works for all sorts of occasions! It works a vegetable-heavy healthy side dish for a dinner party, or an easy lunch to take to work. Here are a few ways we’d suggest serving it:

Lentil salad

Can you omit the feta?

This lentil salad is vegetarian but not fully plant based because of the feta cheese! The feta brings in the perfect salty, savory element. We’d recommend using the feta, or try another cheese crumble like goat cheese. If you’re serving it for a crowd, you could leave the feta on the side so people can customize it to their liking.

For a 100% vegan lentil salad, we’d suggest a non-dairy cheese crumble if you have a good brand. Or leave out the cheese entirely and add a little more kosher salt to the salad.

This lentil salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta and add more salt to taste, or use a dairy-free cheese crumble.

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Lentil salad

Lentil Salad with Feta


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 as a side

Description

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea.


Ingredients

For the lentils

  • 1 pound black beluga lentils (or French lentils)
  • 1 quart vegetable broth+ 2 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

For the lentil salad

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice + zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • 1 shallot
  • 1 red pepper
  • 2 tablespoons chopped fresh mint or chives (optional)
  • 1/2 teaspoon kosher salt + fresh ground pepper
  • 1 cup baby arugula, plus more to serve
  • 1 cup feta cheese crumbles, plus more for garnish
  • 1/2 cup pistachios, plus more for garnish
  • 3 radishes, for garnish

Instructions

  1. For the lentils: In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender (or 20 to 25 minutes for French lentils). Drain excess liquid.
  2. Make the dressing: In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
  3. Chop the veggies: Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
  4. Mix together the salad: Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
  5. Serve: If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Lentil Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Delicata Squash Salad

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette. Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking? Tips on making delicata squash salad This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.

Delicata Squash Salad

Looking for a stunning fall or winter side dish? Enter: delicata squash salad! This is no ordinary green side salad. This is something special, a hearty and healthy salad perfect for entertaining. Then again, you could easily whip it up to make a filling meal out of a weeknight soup. It stars Alex and my very favorite squash: the delicata, which is brilliantly sweet and has edible skin (no peeling necessary!). Roast up that squash in just 20 minutes, and in the meantime prep those refreshing pomegranate seeds, crunchy pistachios, and tangy honey mustard dressing. Yep, it’s a stunner. Ready to get cooking?

Delicata squash salad

Tips on making delicata squash salad

This delicata squash salad is all about contrasts, from the caramelized squash to the crisp baby greens, the pop of the pomegranate and the creamy goat cheese dollops. It’s perfect for an occasion like Thanksgiving or Christmas. But now that we have this in our arsenal, Alex and I love the idea of using it in a simpler weeknight dinner too. Here are a few notes on making this healthy salad, and how to speed up prep:

  • Squash takes about 30 minutes total to roast (see below). This is the longest lead time item of the salad, so make sure to get this going right away! Or to make it ahead, you can roast the squash ahead of time. Just store it refrigerated and reheat in a 400 degree oven until it’s warm (5 to 10 minutes).
  • Buy pomegranate seeds to speed up prep. Usually we buy a pomegranate, but this time Alex and I were able to find pomegranate seeds at the grocery and it was super speedy.
  • Homemade dressing is a must. Whatever you do, don’t skimp on the homemade dressing! This one uses our easy Honey Mustard Dressing, which is simple to memorize. Another great option is this Best Balsamic Dressing.
Roasted delicata squash

How to roast delicata squash

Once you’ve learned the main steps on how to roast delicata squash, you’ll be able to do it by memory! It’s so simple, and you can also serve it on its own as delicata squash “fries”. Here’s how to roast delicata squash:

  • Preheat the oven to 450 degrees.
  • Slice the squash in half and scoop out the seeds with a spoon. Slice it into 1/2-inch half moon shapes. We like using 2 medium to large squash, about 2 pounds, which fits comfortably on one baking sheet.
  • Mix with olive oil and kosher salt (1 tablespoon olive oil and 1/2 teaspoon kosher salt per 2 pounds).
  • Bake for 20 to 25 minutes until tender — no need to stir!
Delicata squash salad

How to seed a pomegranate

If you can find pomegranate seeds at the grocery, buy them! It’s a nice time saver in this delicata squash salad recipe. But if you can only find a whole pomegranate, that works too! It does take a little time to seed them, but the advantage is that seeds from a fresh pomegranate do stay fresher longer. Here’s how to seed a pomegranate:

  • Cut the pomegranate in quarters and place them in a large bowl of water.
  • Under the water, start to gently pull out the seeds with your fingers. Eventually you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin.
  • As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top.
  • When all of the seeds are extracted, skim off the white pith and strain out the water.
Salad with delicata squash

Variations on this delicata squash salad

There are a few ways to change up this delicata squash salad to make it fit your tastes! Here are some suggestions:

Delicata squash

Delicata squash nutrition

Lastly…what’s the nutrition in delicata squash? As you might guess, it’s full of nutrients. Per Harvard School of Public Health, squash is full of beta carotene, protein, Vitamin C & B6, potassium, and fiber.

There are no studies to cite on specific health benefits of squash, but here’s what we can say! A diet rich in vegetables and fruits can reduce the risk of heart disease and stroke, prevent some types of cancer, and have a positive effect on blood sugar to keep your appetite in check. So: this delicata squash salad is part of a healthy diet!

This delicata squash salad is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the goat cheese and use maple syrup in the dressing.

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Delicata Squash Salad


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Delicata squash salad is a perfect fall or winter side dish! This one features caramelized roasted squash, pomegranate seeds, and a tangy vinaigrette.


Ingredients

  • 1 recipe Roasted Delicata Squash
  • 1 large shallot
  • 2 tablespoons chopped pistachios
  • 5 ounces baby mixed greens (about 5 cups)
  • 1/3 cup pomegranate seeds
  • 2 tablespoons roasted salted pepitas
  • 2 ounces soft goat cheese (omit for vegan)
  • Honey Mustard Dressing (use maple syrup for vegan)

Instructions

  1. Make the Roasted Delicata Squash. (This takes about 25 to 30 minutes total; finish the remaining prep while the squash roasts. Or you can roast it in advance, store refrigerated, and reheat in a 400 degree oven until it’s warm, about 5 to 10 minutes.)
  2. Make the Honey Mustard Dressing
  3. Thinly slice the shallot. If needed, chop the pistachios. 
  4. To serve, place the greens on a serving plate. Top with roasted delicata squash, shallot, pistachios, pomegranate seeds, pepitas, and goat cheese dollops. Drizzle with Honey Mustard Dressing and serve. 

  • Category: Salad
  • Method: Roasted
  • Cuisine: Vegetarian

Keywords: Delicata Squash Salad, Squash Salad

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Brussels, Fontina and Pistachio Puff Pastry Tart.

This brussels sprouts tart is all I want to eat today.  My mom is still is disbelief that I love brussels. It’s true. So am I!  And to think that it was almost ten years ago that I really fell in love with them! Makes me so happy I discovered them sooner rather than later. […]

The post Brussels, Fontina and Pistachio Puff Pastry Tart. appeared first on How Sweet Eats.

This brussels sprouts tart is all I want to eat today. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

My mom is still is disbelief that I love brussels. It’s true. So am I! 

And to think that it was almost ten years ago that I really fell in love with them! Makes me so happy I discovered them sooner rather than later.

Here we go meshing my obsessed with brussels and my obsession with puff pastry. I’m into it.

puff pastry with brussels sprouts

If you want to make an amazing snack for Thanksgiving appetizers – or if you need an incredible meatless monday dinner, I’ve got the hook up. 

THIS IS IT!

There is a ton of flavor here. If you’re a brussels freak like I am, you will love love love it. It’s savory to the max.

Remember when I went through the phase of making pepperoni puff pastry pizzas all the time? I don’t know why I took a break. Making anything on puff pastry is absolutely incredible. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

If you want to make this as an appetizer, I don’t suggest making it ahead of time. That’s the one downside to puff pastry – it just doesn’t hold up that great after it sits for a few hours. Sure, it may be good, but it’s not as delish as when it first comes out of the oven and there are layers upon layers of flaky, buttery flavor. That crisp crunch is a dream boat. 

Instead! What you can do is chop and measure and grate everything you need. You can even do it the day before. When it comes time to make the tart, gather the ingredients while preheating the oven. Assemble, bake and you’re finished!

Then you can snack and go to heaven because this is utterly fantastic. 

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

The tart is super flavor friendly too, meaning you can customize a few things! Use a different cheese (parmesan? gruyere?), drizzle with balsamic glaze, add some shrimp – whatever you’d like.

Make it you own, woohoo!

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

Brussels Sprouts Tart

Brussels Fontina and Pistachio Tart

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

  • 1 sheet of puff pastry, (defrosted)
  • 6 ounces fontina cheese, (freshly grated)
  • 1 ½ cups sliced brussels sprouts
  • 2 garlic cloves, (minced)
  • pinch of salt
  • freshly cracked black pepper
  • ½ teaspoon freshly grated nutmeg
  • ⅓ cup chopped pistachios, (I use roasted and salted!)
  • 1 egg + 1 teaspoon water, (beaten for an egg wash)
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment. Poke a few holes with a fork in the pastry center. This helps keep the center from bubbling up too much!
  2. Cover the puff pastry with about three quarters of the fontina cheese, leaving a ½-inch border along the outsides. Top the fontina with the sliced brussels and minced garlic. Sprinkle on a pinch of salt and black pepper. Sprinkle on the rest of the fontina. Sprinkle on the pistachios.
  3. Brush the edges of the pastry with the egg wash. Bake the pastry for 20 to 25 minutes, until the pastry is slightly puffed and golden and the cheese is bubbly. Let cool for a minute then slice and serve!

This brussels sprouts tart has a ton of flavor! Melty fontina, sliced brussels and crunchy pistachios all on top of puff pastry. Delish!

Because how good does that look?!

The post Brussels, Fontina and Pistachio Puff Pastry Tart. appeared first on How Sweet Eats.

Beet Salad with Balsamic Dressing

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, salad perfection! Ahhh beets. Do you love them? This nutritious, shocking pink root vegetable is now at the top of our veggie list. It’s only been in the last few years that Alex and I started eating beet regularly. Why? Well, the Instant Pot. Cooking beets in the Instant Pot is much quicker than the oven. Don’t worry: you don’t need a pressure cooker for this recipe–only if you’re a little lazy, like us! This beet salad works with roasted beets, too: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection! What’s the best beet salad dressing? If you’re looking for a knock-out beet salad, you’ve come to the right place. What’s the best beet salad dressing? The sweet, earthy flavor of beets pairs perfectly with the tang of a balsamic dressing. Here, we’ve used our favorite Best Balsamic Dressing: which takes just 5 minutes and 5 ingredients. The balance of tangy, sweet and savory in this dressing is mind-blowing. (Really.) […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, salad perfection!

Beet salad

Ahhh beets. Do you love them? This nutritious, shocking pink root vegetable is now at the top of our veggie list. It’s only been in the last few years that Alex and I started eating beet regularly. Why? Well, the Instant Pot. Cooking beets in the Instant Pot is much quicker than the oven. Don’t worry: you don’t need a pressure cooker for this recipe–only if you’re a little lazy, like us! This beet salad works with roasted beets, too: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!

Beet salad dressing

What’s the best beet salad dressing?

If you’re looking for a knock-out beet salad, you’ve come to the right place. What’s the best beet salad dressing? The sweet, earthy flavor of beets pairs perfectly with the tang of a balsamic dressing. Here, we’ve used our favorite Best Balsamic Dressing: which takes just 5 minutes and 5 ingredients. The balance of tangy, sweet and savory in this dressing is mind-blowing. (Really.) We use it on just about everything.

But for this beet salad dressing, we wanted to step it up a notch. Alex thought of a extra touch: he stirred the roasted beets into the salad dressing. His original idea was just to flavor the beets, but it turned into a beet salad dressing. Stirring in roasted beets turns the dressing a vibrant shade of pink and adds a sweet flavor undertone. Genius! Now this step is optional: if you’d prefer to keep the balsamic dressing as is, that’s ok too! But the brilliant color is a beautiful addition.

Roasted beets

How to cook beets: 2 ways

Now, what’s the best way to cook beets for this roasted beet salad? There two different ways that both result in delicious beets. Here’s what we recommend:

Cook beets in the Instant Pot.

Yep, we’ll admit: we’re a little lazy! The 1 hour required to roast these jewel-toned beauties is usually just too much for our schedules. So, we love that it’s quick and simple with the Instant Pot. To do it, head to Instant Pot Beets. But here are the basic steps:

  • Place the beets in the Instant Pot on the trivet with 1 cup water.
  • Pressure cook on High for 12 to 20 minutes (12 minutes for small beets and 18 for very large beets.)
  • Quick release.
  • Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.

Make roasted beets!

Roasting beets is very simple, and results in fantastic flavor. It just takes slightly longer than the Instant Pot method. Here’s what to do:

  • Preheat the oven to 400°F.
  • Wash and pat dry the beets, then wrap each separately in aluminum foil.
  • Place them in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork.
Roasted beet salad

Ways to customize this beet salad

How to accessorize those beautiful roasted beets (or perfectly pressure cooked ones) and that tasty beet salad dressing? Salads are endlessly customizable. All the elements we chose here can be mixed up depending on your tastes and what you can find:

  • Goat cheese: Beets and goat cheese are a classic flavor pair: the tangy, creamy goat cheese with earthy beet is pretty unreal. Change it: Omit the cheese for vegan. Or, use feta or blue cheese.
  • Shallot: Shallot is a milder version of red onion and adds a savory flair. Change it: Omit, or use thinly sliced red onion, green onion, or chives.
  • Pistachios: The bright green pistachio looks beautiful against the maroon beets and adds a crunch. Change it: Use any chopped nuts: almonds, pecans, or walnuts would be a natural pair.

Add it to a meal!

Alex and I ate this roasted beet salad with balsamic dressing as part of a cozy dinner party menu. It’s a terrific accessory for winter and fall dinners. Here’s our dinner party menu, to help get you thinking about how to incorporate it in a meal:

Beet salad

This beet salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.

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Beet salad

Beet Salad with Balsamic Dressing


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (Instant Pot timing)
  • Total Time: 30 minutes
  • Yield: 4

Description

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. It’s salad perfection!


Ingredients

  • 4 medium beets
  • 1 recipe Best Balsamic Vinaigrette
  • 1 shallot
  • 5 ounces (8 cups) baby arugula or baby greens
  • 2 ounces soft goat cheese
  • 1/4 cup roasted salted pistachios, roughly chopped

Instructions

  1. Cook the beets: Use our Instant Pot Beets method. Or, roast them: Preheat the oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place them in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork. Allow to cool under water, then rub off the skin with your fingers (it will come right off!).
  2. Slice the beets: Slice the beets into wedges. Take proper precautions as beet juice stains easily).
  3. Make the dressing: In a medium bowl, make the Best Balsamic Vinaigrette.
  4. Toss the beets with the dressing (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you’d rather keep the balsamic vinaigrette color, you can skip this step.
  5. Assemble the salad: Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Roasted or Pressure Cooker
  • Cuisine: Vegetarian

Keywords: Beet Salad, Roasted Beet Salad, Beet Salad with Goat Cheese

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Blueberry Salad with Balsamic Dressing

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser. It’s not summer until we’ve picked blueberries in Michigan. And this year: man, did Alex and I come into a haul! A 5 pound bag of blueberries, in fact. Have you ever seen 5 pounds of blueberries all together? (We hadn’t.) It’s one HUGE bowl. Though we froze some blueberries, we had plenty of fresh bluebs to use up. A few batches of blueberry pancakes and blueberry waffles later, we were craving something fresh. Enter: this blueberry salad. It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It complements every meal. And it’s absolutely what you need in your kitchen repertoire. How to make blueberry salad We’re always looking for side dishes that are easy to make and versatile, and this spinach blueberry salad is both. It fits in with baked salmon or creamy goat cheese pasta with ease. In fact, there’s not much that it wouldn’t go with! It’s pretty quick to make: all you’ll need to do is whip up the balsamic dressing and slice the onion. Here are the ingredients […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.

Blueberry salad with balsamic dressing

It’s not summer until we’ve picked blueberries in Michigan. And this year: man, did Alex and I come into a haul! A 5 pound bag of blueberries, in fact. Have you ever seen 5 pounds of blueberries all together? (We hadn’t.) It’s one HUGE bowl. Though we froze some blueberries, we had plenty of fresh bluebs to use up. A few batches of blueberry pancakes and blueberry waffles later, we were craving something fresh. Enter: this blueberry salad. It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It complements every meal. And it’s absolutely what you need in your kitchen repertoire.

Spinach blueberry salad

How to make blueberry salad

We’re always looking for side dishes that are easy to make and versatile, and this spinach blueberry salad is both. It fits in with baked salmon or creamy goat cheese pasta with ease. In fact, there’s not much that it wouldn’t go with! It’s pretty quick to make: all you’ll need to do is whip up the balsamic dressing and slice the onion.

Here are the ingredients you’ll need for this blueberry salad:

  • Ripe blackberries (local, if possible!)
  • Mixed baby greens (or any lettuce mix)
  • Pistachios (we like the bright green color, but you could use any nut)
  • Feta cheese crumbles
  • Balsamic vinaigrette: made with balsamic vinegar, maple syrup, Dijon mustard, and olive oil
Blueberry salad

How to make balsamic vinaigrette dressing

The balsamic dressing is what carries this spinach blueberry salad. The flavor is zesty and bright, tangy from the balsamic vinegar and balanced with a touch of maple syrup.

To make an emulsion for this balsamic vinaigrette recipe, do the following:

  • Use a medium-sized bowl to allow for enough movement of the whisk. Trust us, we’ve done it in small bowls before and it’s almost impossible to get the oil and vinegar to meld!
  • Whisk the ingredients by hand. Start with the balsamic, Dijon mustard, and maple syrup.
  • Add the olive oil as gradually as you can: we typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.

Using Dijon mustard in the dressing also helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Italian Dressing.

Balsamic vinaigrette recipe

Finding local blueberries

Do you have local blueberries in your area? There are only a few U Picks here in Indianapolis, so when we’re looking for fruit we venture up to Michigan. Each summer we head to the South Haven and Saugatuk area. And we’ve found the best U Pick around (called Dee’s Farm), where the blueberries are just $1 a pound. It’s an absolute steal.

When we step into the rows of blueberry bushes, there’s a sense of magic. Something about the purple berries weighing down each branch makes my heart beat faster, yet at the same time makes me feel grounded and calm. This year we took my sister, and she had the same feeling. We watched Larson frolic through the blueberry bushes, eating as many as he put into his basket.

Suffice it to say: if you can find a way to pick blueberries: DO IT! It’s become a favorite summer activity in our family and has resulted in so many delicious recipes, like this blueberry salad. When we returned to our kitchen, the first recipe we made was Favorite Blueberry Waffles with Quick Blueberry Sauce, and man they were incredible! You’ve got to try these too — oh and our Blueberry Buttermilk Pancakes. And Healthy Blueberry Muffins

Yeah, we’re a little blueberry obsessed around here. Enjoy!

Blueberry picking

All the blueberry recipes!

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

Blueberry salad

This blueberry salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.

Print
Blueberry salad with balsamic dressing

Blueberry Salad with Balsamic Dressing


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.


Ingredients

  • 1/2 recipe Best Balsamic Vinaigrette
  • 1 cup blueberries
  • 1/4 small red onion
  • 8 cups mixed baby greens (we used baby spinach and arugula)
  • 1/3 cup chopped pistachios
  • 1/3 cup feta cheese crumbles (omit for vegan)
  • Fresh ground black pepper

Instructions

  1. Make the Best Balsamic Vinaigrette. (*For the nutrition analysis, we’ve calculated 1 tablespoon dressing per serving. We recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.)
  2. Wash the blueberries. Thinly slice the red onion.
  3. Place the greens on plates, then top with blueberries, red onion slivers, feta cheese crumbles, and pistachios. Drizzle with the dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Blueberry salad, Salad recipe, Balsamic vinaigrette, Balsamic dressing, Spinach Blueberry Salad

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes