1. APPLE, CRANBERRY, BACON, AND CANDIED WALNUT SALAD WITH APPLE POPPY SEED VINAIGRETTE
Apple Cranberry Bacon Salad
1 small head romaine lettuce, chopped
8 oz. baby spinach
2 Fuji or honeycrisp apples, thinly sliced
1 cup dried cranberries
6 slices bacon, cooked and crumbled
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1/3 cup feta cheese crumbles
3/4 cup Caramelized Walnuts recipe here
Apple Poppy Seed Dressing
3-4 tablespoons apple cider vinegar (depending on how “tangy” you want it)
1/4 cup honey
3 tablespoons sugar
1 tablespoon poppy seeds
1/2 teaspoon salt
1 teaspoon dry minced onion
3/4 cup extra virgin olive oil
Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to a week in advance.
When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.
2. CANDIED PECAN, PEAR, & POMEGRANATE SALAD
1 large egg white
2 teaspoons water
1 teaspoon vanilla
1 cup white sugar
3/4 teaspoon salt
1 teaspoon cinnamon
4 cups (1 pound) pecan halves
1 bag (6-8 ounces or about 8 cups) fresh spring mix
1 cup heaping pomegranate arils
3/4 cup dried cranberries
4 ounces feta cheese
3 tablespoons red wine vinegar
5 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon dijon mustard do not use regular
1/2 cup frozen raspberries completely thawed
1/2 cup vegetable oil canola or olive oil will work
1 and 1/2 teaspoons poppy seeds
For the candied pecans
Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, whip together the egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.
For the salad:
Toss together the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
Toss to combine.
For the dressing:
Combine all of the ingredients except for the oil and poppyseeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't do so well! You can store the salad, pecans, and dressing separately for delicious leftovers!
3. SHAVED BRUSSELS SPROUT SALAD
1 pound Brussels sprouts
1 bunch kale, stemmed and leaves thinly sliced
1 lemon, juiced
3 teaspoons red wine vinegar
1/2 cup olive oil
2 tablespoons minced shallot
3 cloves garlic, minced
Coarse salt and freshly cracked black pepper to taste
1/2 cup pomegranate seeds
1 avocado, diced
1 cup candied walnuts, chopped
Shaved Parmesan cheese for garnish
Using a mandolin, thinly slice the Brussels sprouts. Place in a large bowl, add the kale and toss to combine
In a small bowl, whisk together the lemon juice, red wine vinegar, olive oil, shallot, garlic and season with salt and pepper.
Pour the dressing over the Brussels sprouts and kale and toss to coat well. Sprinkle the pomegranate seeds, avocado, candied walnuts and parmesan cheese over the salad and toss to combine.
4. ROASTED MOROCCAN CARROT SALAD WITH CHICKPEAS
12 small carrots peeled and quartered
1 red onion peeled and chopped into eighths
1/2 unwaxed lemon quartered
2 tsp smoked sweet paprika
2 tsp ground cinnamon
1 tsp ground cumin
1 tbs olive oil
1 clove of garlic grated
salt to taste
1 can of chickpeas drained
1 cup baby spinach leaves
1 cup arugula
1/3 cup dates halved and finely diced
1 tbs slivered almonds toasted
Preheat the oven to 375 and line a tray with baking paper. Place the carrots, red onion and lemon in a bowl along with the spices, olive oil, salt and garlic. Toss well to coat evenly. Spread out evenly on the baking tray and roast for 25 to 30 minutes, or until tender and slightly caramelised. Set aside to cool. When cool add the chickpeas and toss well to coat in the spiced oil.
Place the spinach and arugula in a serving bowl or platter. Top with the carrot and chickpea mixture. Sprinkle with dates and the slivered almonds.