Passover has many symbolic foods which commemorate the story of the Jews’ liberation from slavery in ancient Egypt. Bitter herbs or horseradish represent the bitterness of slavery and are traditionally served on a seder plate. If you are interested in making a symbolic dish that utilizes the bitter herb theme, consider this salad for your holiday table. It is filled with sliced radish, radicchio, parsley, romaine lettuce, and zippy lemon horseradish dressing. If you don’t celebrate Passover, this bitter herb and lettuce salad would make a welcome addition on any Easter or spring table. You can toss in some farro or bulgur wheat for a more hearty side or top with hard boiled eggs, slow roasted salmon, or grilled chicken for a light main.
Read morefall harvest salad
Cozy season is starting! Although no one can begin to predict what we are possibly in for over the course of the next few months, one thing is certain, we could all use some nourishing feel good food to optimize our health and well-being. October marks the start of sweater season peppered with streaks of hot almost summer-like days. When feeling conflicted about how to dress let alone what to eat, a hearty, squashed-filled salad is the ideal remedy to tip toe into fall and a gentle reminder of the all beauty that the season has to offer. This feel-good fall harvest salad has kale, delicata squash, chickpeas, feta, and dried cherries. To make this even more filling, add some farro or quinoa. Prep in advance for an easy make-ahead nourishing lunch!
Read moresummer salad series + escarole, fava bean, and pecorino
My first encounter with a salad similar to this one was at West Village restaurant, Via Carota. I was surprised by the simplicity of it all, yet how flavorful and bright it managed to be. Escarole typically starts popping up at the farmers market in early summer. Aside from white bean and escarole soup, this hearty green typically does not get much of a shining role. For those of you not familiar with this vegetable, escarole is slightly bitter and substantial and looks like lettuce with curly leaves. The dense quality makes it a fantastic addition to soups and stews. In the summer months, when hearty and hot soups are a mere memory, escarole can serve as the leading component in fortifying and filling entrée-sized salads.
Read moreradicchio, endive, and arugula salad with spiced pistachios
Most Thanksgiving meals are full of decadent and heavy foods. Add some contrast to the mix with a colorful and zippy salad that comes together quickly and seamlessly. Punchy bitter greens and fennel cut through the sweet, buttery, and starchy sides of the holiday and create a respite for your tastebuds. Thanksgiving or not, this salad is a simple yet sophisticated addition to your salad repertoire.
Read morebrussels sprouts and squash chopped salad
The September 2018 issue of Bon Appetit Magazine features a chopped salad from San Francisco restaurant, Che Fico. The image alone sold me, but so did the layers of flavors from all the ingredients - honey roasted squash, seared brussels sprouts, bitter radicchio, marinated chickpeas, salty olives, and cheese all tossed with a peppy Italian dressing. The multi-step process to recreate this salad was definitely something I was not sold on. I love the idea of this hearty salad as a main, but don’t love the multiple steps required to make it. I set out to build a better version that did not take two plus hours, still tasted amazing, and shaved some of butter and the cheese from the original recipe.
Read morerosh hashanah ready! kale and cauli tabbouleh
Rosh Hashanah, also known as the Jewish New Year, kicks off on Sunday evening. It is a time of renewal and reflection. Like all holidays, food is an important focal point of the New Year celebration. There are many foods that are customary to eat on Rosh Hashanah, which have significance to ensure a sweet and good new year. This kale and cauli tabbouleh recipe incorporates many of those symbolic foods into one simple and nutritious dish.
Read moresalad for spring - bibb lettuce, roasted asparagus, and radish salad with horseradish dressing
Spring is officially here with two holidays which reflect the abundance of the season. Passover and Easter menus typically highlight seasonal produce, fresh herbs, and eggs. Eggs are a common theme in both holiday celebrations that have religious significance and also represent the start of new life and fertility. This salad holds many elements of the season and can be used as a lovely and light addition to your holiday celebrations or as a delicious and filing lunch.
Read morewild salmon + arugula fennel salad with tarragon yogurt dressing
In the midst of summer, the last thing you want to do is blast your oven for long periods of time. Summertime dietary habits transition to lighter, easier fare, but ensuring that you are getting an optimal balance of nutrients is key. Summer salads loaded with crunchy green goodness and protein are an ideal way to stay nourished and fortified while keeping cool and calm in the kitchen.
Read morebutternut squash, barley, and pecan salad
A majority of the meals I eat are in bowls - no surprises there. Breakfast, lunch, and dinner all typically fall into bowl food, whether it's fluffy eggs, oatmeal, or a grain or green salad, they all seem to do their best in bowls, garnished with the appropriate condiments and embellishments. Desserts and other treats have become "mug food". This tactic has become my way of portion control and also possibly my way of avoiding plates.
This fall squash salad is no exception to the bowl food rule. It can serve as a main course or as a festive side. Spicy and sweet squash mingled together with peppery arugula, buttery pecans, and tart cranberries make the perfect companions. This salad has been making regular appearances in my fall cooking routine and I guaranteed it will in yours too.
Read morehealthy holiday series: butternut squash + kale + apple salad
Salad is always an essential staple for me at most meals and, on Thanksgiving, that mentality does not change. Instead of your typical run-of-the-mill greens, consider taking it up a notch with massaged kale, roasted squash, apples, and pepitas!
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