Shaved Carrot Salad with Tahini, Crispy Chickpeas & Fresh Herbs

Because I love any excuse for carrots and crispy chickpeas and herbs and a yummy tahini vinaigrette… here’s a delish salad/side recipe that is chock-full of awesome autumnal vibes. It may look like a lot of ingredients, but I promise they are all ones you (most likely) already have in your pantry/fridge, and this dish comes together super easily + keeps super well in the fridge (though the chickpeas get a little less crispy). This recipe is adapted from the always wonderful Deb Perelman, of Smitten Kitchen.

SHAVED CARROT SALAD WITH TAHINI, CRISPY CHICKPEAS AND FRESH HERBS

Photo Credit: Deb Perelman, Smitten Kitchen

INGREDIENTS

Roasted Chickpeas

• 1 15-ounce can chickpeas, drained and patted dry on paper towels

• 1 tablespoon olive oil

• 1/2 teaspoon coarse sea salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

Salad

• 2 pounds carrots, peeled and coarsely grated

• 1/2 cup roughly chopped fresh parsley

• 1/2 cup shelled, salted pistachios, coarsely chopped

Tahini Dressing

• 1 large garlic clove, minced

• 1/3 cup lemon juice

• 1/3 cup well-stirred tahini

• 3 tablespoons olive oil

• 2-4 tablespoons water, plus more if needed

• Salt and red pepper flakes to taste

PREPARATION

1. Roast chickpeas: Heat oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt, cumin and paprika until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 15 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly. Set aside until needed.

2. Prep the salad: Grate the carrots, chop the parsley and pistachios, and combine in a bowl.

3. Make the dressing: Combine ingredients together in a jar and shake until well combined, adding more water if needed to thin the dressing slightly. Taste and adjust seasoning – don’t worry if it tastes a little sharp on the lemon, it will marry perfectly with the sweet grated carrots.

4. Assemble salad: Add the roasted chickpeas to the bowl of grated carrots, parsley, and pistachios. Mix in the dressing and stir gently to combine. Taste and adjust seasoning (adding more salt, lemon juice, etc) as needed. To serve, sprinkle with additional pistachios and parsley.

Root Veggie Slaw with Sesame Ginger Vinaigrette

This recipe is a perfect way to use up fall root veggies like beets, carrots, radishes, or turnips – turning them into something unexpectedly delicious. The sesame ginger vinaigrette is super simple to make, and gives the slaw a unique, asian-inspired flavor that pairs beautifully with the earthy fall veggies.

ROOT VEGGIE SLAW WITH SESAME GINGER VINAIGRETTE

Photo Credit: Lavender and Macarons

INGREDIENTS

For the slaw

• 2-3lbs assorted winter veggies (carrots, kohlrabi, beets, turnips, radishes, etc)

• 1 bunch cilantro, roughly chopped

• Sesame seeds, to taste

For the vinaigrette

• 1 garlic clove

• 1/4 cup rice vinegar

• 2 teaspoons finely minced ginger

• 2 teaspoons soy sauce 

• 2 teaspoons yellow miso paste

• 2 teaspoons honey

• 5 tablespoons canola oil 

• 2 tablespoons toasted sesame oil

• 2 tablespoons toasted sesame seeds

PREPARATION

1. To prepare the slaw, carefully shred the vegetables with a box grater into a large bowl (or use the shredding attachment on your food processor).

2. One handful at a time, squeeze any moisture out of the shredded vegetables and place them in a separate bowl (this prevents the salad from getting watery).

3. Add the chopped cilantro to the bowl with the shredded veggies. 

4. To make the sesame ginger vinaigrette, combine ingredients together in a small processor and blend until smooth. Taste and adjust seasoning as needed. 

5. Pour the vinaigrette into the salad bowl and toss together to combine. Taste and adjust seasoning as needed. Top with toasted sesame seeds and a bit more fresh cilantro and enjoy!

Autumn Quinoa Salad with Roasted Butternut Squash, Tuscan Kale, Green Apples, Avocado, Pepitas & Goat Cheese with Apple Cider Vinaigrette

This is a super flexible fall recipe – just use quinoa as the base (or rice, lentils, farro, etc) and whatever veggies, fruits, nuts/seeds you have on hand. The dressing is just a simple apple cider vinaigrette, which has a nice tang that pairs beautifully with the roasted butternut squash, tuscan kale, green apples, avocado, pepitas (pumpkin seeds) and goat cheese.

AUTUMN QUINOA SALAD WITH ROASTED BUTTERNUT SQUASH, TUSCAN KALE, GREEN APPLES, AVOCADO, PEPITAS & GOAT CHEESE WITH APPLE CIDER VINAIGRETTE

INGREDIENTS

• 2 bunches of lacinato kale, de-stemmed and chopped

• 4 cups cooked quinoa

• 2 cups diced and roasted butternut squash

• 2 green apples, diced

• 2 avocados, diced

• 1 bunch of parsley, finely chopped

• 1 cup toasted pumpkin seeds/pepitas

• 1/2 cup goat cheese, crumbled

Apple Cider Vinaigrette

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• 2 tablespoons Dijon mustard

• 2 tablespoons maple syrup (or honey)

• 1 clove minced garlic

• Kosher salt and freshly ground pepper to taste

PREPARATION

1. To cook the quinoa: Put 3 cups of water into a medium saucepan and bring to a boil. Add 2 cups uncooked quinoa, reduce heat to a simmer and put a lid on the pot and cook for 15 minutes. Turn off the heat and let sit for 5 minutes, then fluff with a fork and set aside until needed. 

2. De-stem the kale, roughly chop, and set aside in a bowl. 

3. Combine the ingredients for the vinaigrette in a jar and shake until well emulsified – taste and adjust seasoning as needed. Pour a few tablespoons of the vinaigrette into the bowl with the chopped kale. Using your hands, massage the kale for 1-2 minutes until the leaves are dark green and broken down. 

4. In a separate large salad bowl, add the cooked quinoa and other ingredients – massaged kale, roasted butternut squash, diced green apples, avocado, parsley, pepitas, and goat cheese. 

5. Pour remaining dressing over the salad and toss well to combine. Taste and adjust seasoning as needed.

Shaved Summer Squash with Herbs, Lemon & Parmesan

This week we harvested the very first of our zucchini/summer squash, which was a major win for me! Earlier this spring I had pretty much given up on our zucchini crop (as the young plants just looked terrible) – but low and behold, they have bounced back and the zucchini is pumping!

This is a quick, colorful salad made for hot summer days and you don’t feel like turning on your oven or stove! For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds. This recipe is lightly adapted from the cookbook 'Ruffage' by Abra Berens.

SHAVED SUMMER SQUASH WITH HERBS, LEMON & PARMESAN

INGREDIENTS

• 2-3 summer squash, shaved thinly into 1/8" slices (I like to use a mandolin)

• 1 cup assorted coarsely chopped herbs

• 4 oz Parmesan cheese, peeled into ribbons

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• Between 1/4 - 1/2 cup olive oil

• 2 tablespoons lemon juice

PREPARATION

1. Toss together the shaved squash, chopped herbs, Parmesan ribbons, salt + pepper, 1/4 cup of the olive oil, and the lemon juice.

2. Taste and adjust the seasoning, adding more olive oil and/or lemon juice as needed to make it well dressed and flavorful.

3. Serve within the next 30 minutes. If serving later, shave the zucchini in advance but dress just before serving (as the salt will cause the zucchini to release a lot of moisture).

Winter Veggie Slaw with Sesame Ginger Vinaigrette

It’s easy to get stuck in a cooking rut as we head into doldrums of February – so this colorful, hearty winter slaw with a zippy sesame ginger vinaigrette is a fresh take on the same old veggies you’ve been cooking with all winter! It’s a very simple and flexible recipe, just use whatever winter veg – like carrots, beets, cabbage, turnips, kohlrabi, et – that you have on hand.

WINTER VEGGIE SLAW WITH SESAME GINGER VINAIGRETTE

INGREDIENTS

For the slaw

• 2-3lbs assorted winter veggies (carrots, beets, kohlrabi, turnips, and cabbage are all great), shredded

• 1 bunch cilantro OR parsley, roughly chopped

For the vinaigrette

• 1 garlic clove

• 1 teaspoon finely minced ginger

• 3 tablespoons rice vinegar

• 1 teaspoon soy sauce

• 1 teaspoon yellow miso paste

• 1 teaspoon honey

• 5 tablespoons canola oil 

• 2 tablespoons toasted sesame oil

• 2 tablespoons toasted sesame seeds

PREPARATION

1. To prepare the slaw, carefully shred the vegetables with a box grater into a large bowl.

2. One handful at a time, squeeze any moisture out of the shredded vegetables and place them in a separate bowl (this prevents the slaw from getting watery).

3. Add the chopped herbs (cilantro or parsley) to the bowl with the shredded veggies. 

4. To make the sesame ginger vinaigrette, simply combine ingredients together in a small processor and blend until smooth. Taste and adjust seasoning as needed. 

5. Pour the vinaigrette into the salad bowl and toss together to combine. Allow to sit for 20-30 minutes before enjoying, if possible. Taste and adjust seasoning as needed.

Shredded Brussels Sprout Salad with Apples, Toasted Hazelnuts & Apple Cider Vinaigrette

I’m not exaggerating when I say I look forward to making this salad every winter. This shredded brussels sprout salad is colorful, crunchy, a little salty, full of flavor, and it will hold several days in your fridge (so take my advice and double this recipe and enjoy the leftovers)! It does require a bit of patience as you thinly shred all the brussels by hand… but look at it as an opportunity to sharpen up your knife skills. And I know that toasting / removing the skins of the hazelnuts is a bit of extra effort too… but I promise it is absolutely worth it!

SHREDDED BRUSSELS SPROUT SALAD WITH APPLES, TOASTED HAZELNUTS & APPLE CIDER VINAIGRETTE

Serves 4-6

Photo Credit: Elle Republic

INGREDIENTS

• 2 pounds Brussels sprouts, thinly shredded

• 2 Honey Crisp or Pink Lady apples, cut into thin slices

• 1 tablespoon lemon juice

• 3/4 cup hazelnuts

• Shaved Pecorino (or Parmesan) cheese for topping

Apple Cider Vinaigrette

• 1 tablespoon dijon mustard

• 1 tablespoon whole grain mustard

• 1 tablespoon maple syrup

• 1/4 cup apple cider vinegar

• 1/2 cup olive oil

• 1 teaspoon kosher salt

PREPARATION

• For the vinaigrette: put all ingredients in a jar with a lid and shake to mix. Season to taste.

• Arrange a rack in the middle of the oven and heat to 350°F. Spread the hazelnuts on a rimmed baking sheet. Toast until lightly golden-brown and the skins are peeling away, 10 to 15 minutes (make sure to watch closely so they don’t burn). Transfer the nuts to a clean dish towel, wrap up the nuts, and let steam for a minute. Rub the nuts with the towel to remove as many skins as possible. (Not all of the skins will be removed, which is fine.) Coarsely chop the nuts and set aside.

• Shave the brussels sprouts as thinly as possible, either by hand with a sharp knife, or carefully using a mandoline to slice as thinly as possible down to the stem, or until the sprout is too short to safely slice. Place the shaved sprouts in a large bowl.

• Halve and core the apples, then use your knife or mandoline to slice into 1/4-inch thick slices. Place the apple slices in a small bowl and toss with 1 tablespoon lemon juice to prevent browning. Pour the dressing over the Brussels sprouts and use your hands to gently massage the dressing into the shaved sprouts, softening them a bit. Add the apples and nuts and toss to combine. Top with shaved Pecorino or Parmesan cheese and enjoy!

Winter Slaw with Citrus Vinaigrette

Don’t get me wrong, I love a good mayo-heavy slaw with a big plate of BBQ, but I’m digging this bright and refreshing version of a winter slaw. The recipe is very forgiving… feel free to substitute other winter veggies you have on hand for the slaw, and if you don’t have lime or orange juice you can certainly use lemon juice instead.

WINTER SLAW WITH CITRUS VINAIGRETTE

INGREDIENTS

• 1 medium green or red cabbage, shredded

• 4-6 carrots, shredded or thinly sliced

• 4-6 radishes, thinly sliced

• 1/4 cup finely chopped scallions/green onions

• 1/4 cup finely chopped parsley

• 1/4 cup pepitas/pumpkin seeds (optional)

• Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)

• 1/4 cup fresh lime juice, from 2 limes

• 2 tablespoons fresh orange juice

• 1/3 cup olive oil

• 1 clove garlic, minced

• 1-2 tablespoons honey or maple syrup

• 1-2 tablespoons dijon mustard

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Combine all of the veggies, fresh herbs, and pumpkin seeds (if using) in a large bowl.

2. In a mason jar, combine the lime and orange juice, olive oil, minced garlic, honey or maple syrup, mustard, salt, and pepper and shake well to make the vinaigrette.

3. Pour the vinaigrette over the veggies and use your hands to toss until well combined. If possible, dress the slaw at least 30 minutes before eating. Taste and adjust seasoning as needed – I often add a bit more lime juice and salt to give the slaw a bit more punchiness.

Quinoa & Kale Salad with Delicata Squash, Apples & Apple Cider Vinegar Vinaigrette

This salad is a great dish for fall, which has a hearty grain base (feel free to use rice or lentils instead) which are packed with protein, and they store well in your fridge so you can enjoy leftovers for days. A note that if you don’t have delicata squash, you can substitute with any other kind of winter squash or sweet potatoes.

QUINOA & KALE SALAD WITH DELICATA SQUASH, APPLES & APPLE CIDER-MAPLE VINAIGRETTE

INGREDIENTS

For the Salad

• 3-4 cups cooked quinoa (or other grain like brown rice, lentils, etc)

• 2 delicata squash (or any other winter squash or sweet potatoes), halved, seeded, and cut into 1/2" thick half moons

• Olive oil

• 1 bunch kale, de-stemmed and roughly chopped

• 1-2 apples, diced

• 1/2 cup toasted almonds, roughly chopped

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh parsley

For the Vinaigrette

• 3/4 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 2-3 tablespoons dijon mustard

• 2-3 tablespoons maple syrup

• 1 clove garlic, minced

• Salt and pepper to taste

PREPARATION

1. Preheat oven to 400F.

2. Slice the delicata squash (or whatever winter squash you’re using) in half lengthwise and scoop out the seeds with a spoon. Slice the squash in 1/2” thick half moons and toss together on a rimmed baking sheet with a few tablespoons of olive oil and some salt + pepper. Roast until tender and beginning to brown, about 20-30 minutes, tossing the squash at least once halfway through baking. When the squash is fully cooked and delicious, remove from oven and set aside.

3. While the squash is roasting, cook your quinoa (basic quinoa cooking tips here) and add 3-4 cups of your cooked quinoa to a large salad bowl (note that I usually start with 2 cups of uncooked quinoa for this dish).

4. Make the vinaigrette by adding all your ingredients into a jar and shake vigorously until emulsified. TASTE the vinaigrette and make adjustments as needed (you want to have a good balance between salt, sour, and sweet).

5. Next add your de-stemmed and chopped kale to the salad bowl with your cooked quinoa, and add a few tablespoons of the vinaigrette on top of the kale and use your hands to gently massage the kale with the vinaigrette (this helps break down the kale a bit). Now add the roasted delicata squash, chopped apples, almonds, mint, and parsley to the salad bowl, pour in more of your vinaigrette and toss everything together. NOTE that you may not need to use all of the vinaigrette that you made - it’s up to you how much you want to use!

6. TASTE and adjust seasoning to the salad as needed – you may want to add more salt or apple cider vinegar to give the salad a bit more punch.

Elote Salad

Today I’m sharing fresh take on Elote, which is a traditional Mexican street food of charred corn on the cob, topped with a creamy mayo sauce, chilis, cotija cheese, lime, and fresh herbs. Don’t get me wrong, I’m all about digging into sweet corn straight from the cob, but sometimes, you don’t want to deal with all the corn bits stuck in your teeth.. ya know? Enter this recipe for Elote Salad, which features all the classic Elote ingredients, but is made by first removing the corn kernels from the cob and charring them in butter (or oil) before combining with the other ingredients. I’ve also taken the liberty of adding some shredded purple cabbage to the dish, for a little added color + crunch. This recipe is pretty loose, so use what you’ve got / feel free to mix it up! Recipe adapted from Serious Eats.

Elote Salad

INGREDIENTS

• 2 tablespoons butter (or vegetable or olive oil)

• 5 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

• Kosher salt

• 1 cup finely shredded purple cabbage

• 1/4 cup feta or Cotija cheese, finely crumbled

• 1/2 cup finely sliced scallions, green parts only

• 1/2 cup fresh cilantro leaves, finely chopped

• 1/2 of a jalapeño pepper, seeded and stemmed, finely chopped

• 1-2 cloves garlic, pressed or minced on a Microplane grater

• 3 tablespoons mayonnaise

• 2 tablespoons freshly squeeze lime juice, plus more to taste

• Chili powder or hot chili flakes, to taste

PREPARATION

1. Heat butter or oil in a large nonstick skillet over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.

2. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

3. Add shredded cabbage, cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chili powder and toss to combine. Taste and adjust seasoning (possibly adding more salt, mayo, lime juice, chili flakes, etc) to taste. Serve immediately.

Herby Spring Coleslaw

Herby Spring Coleslaw

INGREDIENTS

• 6-8 carrots, grated (or 1lb bag pre-shredded carrots)

• 1/2 head red or green cabbage, finely shredded/sliced

• 2 kohlrabi, de-stemmed, peeled, and shredded

• 1 bunch scallions, light green and green parts sliced into thin rounds

• 1/4 cup finely chopped dill

• 1/4 cup finely chopped parsley

• 1/2 cup plain greek yogurt

• 1/4 cup mayonnaise

• 1/4 cup tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 2 tablespoons honey

• Salt & pepper, to taste

INSTRUCTIONS

1. Combine the shredded carrots, kohlrabi, cabbage, scallions, and chopped herbs in a large bowl.

2. In a smaller bowl, whisk together the yogurt, mayonnaise, apple cider vinegar, olive oil, honey, salt and pepper. Taste and adjust seasoning to your liking.

3. Pour the dressing over the slaw, and mix until fully coated. Best enjoyed after being chilled for a few hours before serving, to allow all the flavors to meld.

Green Power Salad

If I could only eat one salad for the rest of my life, this one might be it. It has all the things I’m looking for in a good salad… it’s colorful, has a great crunch, filled with bright flavor, and is chock-full of protein and healthy fats. This recipe is very forgiving (which was first inspired by The Sprouted Kitchen)– so feel free to mix up, add, or omit ingredients depending on what you have on hand. For instance, if you don’t have (or like) lentils, you can easily sub with quinoa. Another perk of this salad is that it’s super hearty and won’t wilt in the fridge, so it makes great leftovers for several days.

GREEN POWER SALAD

Photo credit: The Sprouted Kitchen

INGREDIENTS 

For the salad

• 1 bunch of lacinato kale, de-stemmed and chopped 

• 3 cups cooked French green/black lentils 

• 1 green apple, diced 

• 1 avocado, diced 

• 1 english hothouse cucumber (or 3 persian cucumbers), diced 

• 1 cup pumpkin seeds/pepitas 

• 1 pint blueberries 

• 1/2 cup chopped parsley 

• 1/4 cup chopped mint

• 1/2 cup freshly grated parmesan cheese (optional) 

Lemon Vinaigrette 

• 1/2 cup olive oil 

• 1/4 cup lemon juice (juice of ~2 lemons) 

• 2 tablespoons freshly chopped parsley 

• 1-2 tablespoons Dijon mustard 

• 1-2 tablespoons honey (or maple syrup) 

• 1 clove minced garlic (1 teaspoon) 

• Kosher salt and freshly ground pepper to taste 

PREPARATION 

• To cook the lentils: Fill a medium saucepan with water and bring to a boil. Add 1.5 cups of uncooked lentils and simmer for 15-20 minutes, stirring occasionally, until al dente (make sure to taste them to see when they are finished). When the lentils are finished cooking, drain immediately and set aside. 

• Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar and shake, shake, shake! Taste and adjust seasoning as needed. 

• De-stem the kale, roughly chop, and set aside in a large salad bowl. 

• Pour a few tablespoons of the vinaigrette into the salad bowl with the chopped kale. Using your hands, massage the kale for 1-2 minutes, until the it breaks down and turns dark green.

• Add the cooked lentils, chopped apples, avocado, cucumber, parsley, mint, pepitas, blueberries and parmesan cheese (if using) to the salad bowl with the massaged kale. 

• Pour additional vinaigrette over the salad and toss well to combine (you may have some extra vinaigrette). Taste and adjust seasoning as needed.