Shaved Brussels Sprout Salad with Lemon Vinaigrette

In our family, the concept of “salad” on Thanksgiving is a bit controversial. Some (looking at you Nana) will say that salad is a waste of a dish and it’s all about the decadence. The rest of us feel like a good salad can mix things up and give us a little break from the decadence, which ultimately allows us to enjoy those dishes even more. When choosing a salad for our Thanksgiving Menu, we knew that we wanted it to be crunchy and citrusy to really contrast the hearty dishes like stuffing and mashed potatoes. We know that shaving brussels sprouts can be a pain, but we usually do this the day before and speed things up by using a mandolin or a food processor. Getting the sprouts shaved really thin helps break them down so that they are a bit easier to eat raw. We have kept this salad intentionally simple; just a few ingredients to brighten up an otherwise very decadent dinner menu.

Shaved Brussels Sprout Salad with Lemon Vinaigrette

  • Servings: 8=10
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A zesty, crunchy salad to brighten up any menu.

Ingredients

  • 2 lbs whole Brussels sprouts, stem removed and shaved as thin as possible
  • 1 pomegranate, seeds removed
  • 3/4 cup toasted and chopped pecans
  • 3 lemons, zest and juice
  • 3 tbs honey
  • 2 cloves garlic, minced
  • 2 tsp Dijon mustard
  • 1/2 cup olive oil
  • salt and pepper to taste

Directions

  1. Put the shaved sprouts into a colander and rinse really well with water, tossing to remove any excess dirt. Set aside to let drain.
  2. Make the dressing by whisking the lemons, honey, garlic, and mustard together in a small bowl. Add the olive oil in a steady stream and whisk thoroughly to combine. Season to taste with salt and pepper.
  3. Assemble the salad by combining the Brussels sprouts, pomegranate, pecans, and dressing in serving bowl. Toss to combine. The salad can sit for up to two hours before serving if you want to prepare it in advance.


Edamame Rice Salad

We weren’t exactly sure what to name this dish… is it a carb? Is it a salad? Is it a vegetarian entree? It’s a little bit of everything, thanks to an abundance of veggies in this dish. Cooking at home for nearly every meal since March has given us a chance to experiment with recipes that go the extra distance and last for more than one meal. Zhuzhing up leftovers feels like a much easier task than cooking new recipes for every darn meal of the week. This Edamame Rice Salad fulfills that task perfectly. Leftovers hold up really well for a few days in the refrigerator. We can add grilled chicken, shrimp, or avocado to give leftovers a new look. Best of all, it’s a quick and easy recipe that keeps us eating healthy all week long. 

Asian Veggie Rice 
Makes: 6+ servings
Prep Time: 30 minutes   Total Time: 40 minutes

Ingredients For The Salad:

  • 2 cups brown rice
  • 2 cups lightly packed chopped purple cabbage 
  • 2 cups frozen edamame beans, no shells 
  • 1 cup shredded carrots
  • 2 bell peppers, diced 
  • 4 scallions, diced 
  • 2/3 cup cilantro, chopped 
  • 1/2 cup sliced, toasted almonds 
  • 1 tbs sesame seeds 

Ingredients for the Dressing*: 

  • 1/3 cup vegetable oil
  • 1/3 cup sesame oil
  • 4 tbs rice vinegar
  • 3 tbs soy sauce
  • 2 garlic cloves, minced 
  • 2 tbs minced fresh ginger
  • 1 tsp chili paste
  • salt to taste

Directions: 

  1. Heat 4 cups of water in a large pot and bring to a boil. Add the brown rice and reduce the pot to a simmer. Cook according to package directions, about 30 minutes. 
  2. While the rice is cooking, chop the other vegetables and make the dressing. Whisk the dressing ingredients (vegetable oil – chili paste) in a medium bowl until they are combined. Season to taste with salt, set aside.
  3. When the rice has finished cooking, fluff it with a fork to release some of the steam. Add the frozen edamame to the rice, give it a quick stir, and cover for 5 minutes. This will help thaw the edamame and bring the temperature of the rice down, closer to room temperature. 
  4. Make the salad by combining the brown rice- bell peppers in a large bowl. Add half of the cilantro and scallions and half of the dressing; toss to coat. Top with the remaining cilantro, scallions, dressing, sliced almonds, and sesame seeds to serve. 

*If making the dressing from scratch isn’t in your plans, substitute with any of your favorite Asian salad dressings from the grocery store. 


Eggplant Caprese Salad

It has been a labor of love, but we are finally getting eggplant to grow in our garden! We love to cook this seasonal veggie by lightly seasoning it and grilling it. This version of eggplant is served in a caprese salad and pairs perfectly with the tomato and mozzarella cheese. This is an easy and delicious way to mix up a classic and makes for a hearty salad recipe. You can serve for the salad for lunch, as an appetizer, or a side dish for an Italian-inspired dinner. 

Eggplant Caprese Salad
Makes: 8 servings 
Prep Time: 15 minutes     Total Time: 15 minutes 

Ingredients For The Salad:

  • 1 eggplant slices in 1/4 inch rounds
  • 2 tbs olive oil 
  • 3 beefsteak tomatoes cut in 1/4 inch rounds 
  • 1 log of fresh mozzarella or buffalo mozzarella cut into 1/4 inch rounds
  • basil
  • salt 

Ingredients For The Dressing:

  • 1/2 balsamic vinaigrette 
  • 1/4 cup olive oil 
  • 1 tsp salt
  • 1 tsp pepper 

Directions 

  1. After slicing the eggplant, sprinkle salt on both sides of the pieces and set on paper towel for 15 minutes. This will help remove some of the excess moisture from the eggplant before you grill. 
  2. Preheat your grill to medium-high heat, about 450 degrees. 
  3. Drizzle olive oil over both sides of the eggplant and grill the slices on high for 2-3 minutes on each side so that the pieces are lightly charred and cooked through. Remove from the heat and set aside.
  4. Prepare the dressing by whisking all of the ingredients together in a bowl. 
  5. Assemble the caprese by layering the eggplant, tomato and mozzarella across a long serving dish. Drizzle the dressing over the salad and top with fresh basil. Serve immediately. 

Arugula & Bulgur Caprese

There is something so “summer” about caprese salad. We have posted a number of versions since having the blog and continue that trend today with a spin on this Half Baked Harvest rendition. Tieghan posted this recipe a few years ago and we love the addition of the prosciutto for a salty punch and the bulgur to bulk it up into an entree. We made a few changes, like adding arugula for some extra greens, but the essence of the recipe stays the same: everything we love about caprese with some added fun ingredients to make this traditional side dish the star of the show.

Arugula & Bulgur Caprese

Makes: 4 servings

Prep Time: 30 minutes Total Time: 40 minutes

Ingredients For The Salad:

  • 8 cups lightly packed arugula
  • 1 1/2 cups bulgur
  • 4 oz thinly sliced prosciutto, ripped into bite sized pieces
  • 1 pint cherry tomatoes, cut in half
  • 1 container bite-sized fresh mozzarella balls

Ingredients For The Dressing:

  • ⅓ cup olive oil 
  • 1 tbs dijon mustard
  • 2 tbs balsamic glaze or balsamic vinegar 
  • 2 tsp honey (use this only if you used balsamic vinegar, not glaze)
  • 1 clove garlic, minced 
  • Salt and pepper to taste

Directions:

  1. Cook the bulgur according to package directions, anywhere from 12 – 30 minutes depending on the type you have purchased. When the bulgur has finished cooking, pour it into a colander to drain any excess water and let it cool.
  2. While the bulgur is cooking make the dressing. Whisk the olive oil -> garlic together in a small bowl. Season to taste with salt and pepper. Set aside.
  3. Make the salad by combining the bulgur, arugula, prosciutto, tomatoes, and mozzarella balls in a large mixing bowl. It’s okay to combine the salad if the bulgur is warm, but if it is scorching hot you’ll want to wait until it cools or rinse it with cool water before combining. Add the dressing over the top and gently mix to combine. Serve immediately.

Semi-Homemade Southwestern Steak “Wedge” Salad

When we go out to dinner, one of our favorite salads to order is the classic wedge salad. We love the simplicity of this salad and used it as inspiration for a weekday lunch. This salad uses pre-marinated steak that we found at Trader Joe’s. This is a huge win for both flavor and time savings. A quick grill and chop on a few items and you have yourself a restaurant quality lunch in less than 30 minutes.

Semi-Homemade Southwestern Steak “Wedge” Salad

Makes: 4 side dish servings; 2 main course servings

Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

  • 2 heads of romaine lettuce
  • 1 cup cherry tomatoes
  • 1/2 English cucumber
  • 1 ear of corn
  • 1 package, marinated flank steak
  • Blue cheese salad dressing

Directions:

  1. Preheat your grill or stove-top to high.
  2. While the grill is heating, prepare the salad ingredients by chopping the lettuce, tomatoes and cucumber into bite sized pieces. Set aside in a bowl.
  3. Place the corn and the steak on the grill. Grill the steak on high for 3-4 minutes per side. While the steak is cooking, rotate the corn to get char marks on all sides. Remove everything from the grill and let rest for 5 minutes.
  4. Remove the corn from the husk and set into the bowl. Toss all of the ingredients with blue cheese (or another dressing of your choice).
  5. Top with sliced flank steak and enjoy!

Beet, Goat Cheese, & Farro Salad

We have jam packed this salad full to the brim! Unlike our Semi-Homemade Pesto Caprese that we made earlier in the week, this recipe will have you in the kitchen for a bit more time if you are cooking the beets from scratch. We promise it is worth it! If you want to save some time, look for pre-cooked beets in the refrigerated produce section of the grocery store. We have also found quick cooking farro at Trader Joe’s, which helps cut the time down even more. This dish is hearty choice as a “salad for dinner” recipe and one of our favorite ways to pack in the veggies this summer. 

Beet, Goat Cheese, & Farro Salad 
Makes: 4 entree servings 
Prep Time: 45 minutes    Total Time: 1 hour 

Ingredients for the Salad: 

  • 4 large (or 6 medium) beets, stems removed and peeled 
  • 1 tbs olive oil 
  • 1 1/2 cups quick cooking farro 
  • 8 cups kale, large stems removed 
  • 2/3 cup goat cheese 
  • 1 avocado, sliced 
  • ⅓ cup olive oil 

Ingredients for the Balsamic Vinaigrette: 

  • ⅓ cup olive oil 
  • 1 tbs dijon mustard
  • 2 tbs balsamic glaze or balsamic vinegar 
  • 2 tsp honey (use this only if you used balsamic vinegar, not glaze)
  • 1 clove garlic, minced 
  • Salt and pepper to taste

Directions: 

  1. Preheat the oven to 425 degrees. 
  2. Chop the beets into large, bite-sized pieces. Place them on a sheet of foil and drizzle with 1 tbs of olive oil. Toss to coat the beats evenly and season with salt and pepper. Lay them in a single layer on a baking sheet, cover with a second sheet of foil, and bake in the oven for 30-40 minutes, or until they are fork tender. 
  3. While the beets are cooking, prepare the farro. Heat a medium pot with water and bring to a boil. Cook the farro according to package directions; quick-cooking farro takes about 10 minutes while traditional farro can take up to 40 minutes. The farro should still have some texture and chew; strain when it has finished cooking. 
  4. While the farro is cooking make the salad dressing. Whisk all of the ingredients in a small mixing bowl until thoroughly blended. Season with salt and pepper to taste. 
  5. When the beets have finished cooking, toss them in a large bowl with the kale, farro, and about 3/4 of the salad dressing. It’s okay if the beets and/or farro are still a bit warm- this will help break down the kale so that it is more chewable. 
  6. Assemble the salad by layering the beet/farro/kale mixture on the bottom of a serving bowl. Top with the goat cheese and avocado. Drizzle with the remaining salad dressing and freshly cracked black pepper. Serve immediately.  

Semi-Homemade Pesto Caprese Salad

This salad qualifies as a “mostly homemade” recipe instead of semi-homemade recipe, it is that easy. Who says cooking needs to be hard?! Simple is the theme with this salad and boy is it delicious. With just a little chopping and mixing  you can have a healthy, nutritious, and tasty salad within 15 minutes. We love this recipe for a quick workday lunch with chicken but this it easily be altered to be an appetizer or side dish by removing the protein. Like all of our recipes, mix and match ingredients that you have on hand to make this recipe work for you. 

Semi-Homemade Pesto Chicken Caprese Salad  
Makes: 4 side dish servings; 2 main course servings 
Prep Time: 10 minutes    Total Time: 15 minutes 

Ingredients: 

  • 1 English cucumber 
  • 1 package of grape tomatoes 
  • 1 package Ciliegine mozzarella (small mozzarella balls)
  • 4 tbs pesto 
  • 1 rotisserie chicken or package of  pre-cooked chicken, optional 
  • salt and pepper to taste

Directions: 

  1. Chop the cucumber and half the grape tomatoes and place in a bowl. 
  2. Add the mozzarella (be sure to drain) and pesto in a bowl. Gently mix until the pesto is evenly distributed among the ingredients, without wrecking the tomatoes. 
  3. Top with the chicken (if using) and season with salt and pepper to taste. That’s it. So simple, so easy, and so good! 

Fig, Bleu Cheese, & Walnut Salad

We were recently at Whole Foods and so excited because we found fresh figs for the first time in a while! We used dried figs in our Bruschetta Board that we posted last week and still had them on the brain when it came to making a menu this week! Sometimes simple is best, and this salad is just that. High quality ingredients with a simple vinaigrette and boom, we have a beautiful salad that pairs well with most menus this summer. 

Fig, Walnut, & Blue Cheese Salad 
Makes: 4 appetizer servings 
Prep Time: 10 minutes    Total Time: 15 minutes 

Ingredients: 

  • 6 cups arugula 
  • 8 fresh figs, stems removed and cut in half 
  • 1 wedge good quality blue cheese- if you hate blue cheese like Tate’s mom, goat works well too 
  • 1 cup chopped walnuts 
  • 2 tsp butter 
  • salt and pepper to taste 

Ingredients For Dressing: 

  • ⅓ cup olive oil 
  • 1 tbs dijon mustard
  • 1 tbs balsamic glaze or 2 tbs balsamic vinegar 
  • 2 tsp honey 
  • 1 clove garlic, minced 
  • Salt and pepper to taste

Directions: 

  1. Make the dressing by whisking the dressing ingredients (olive oil through garlic) in a small mixing bowl. If you want a really creamy texture to your dressing, you can make this in a blender, otherwise, whisk until well combined. Season to taste with salt and pepper and set aside. 
  2. Heat a small saute pan over medium heat. Add the walnuts and toast them until they become fragrant- about 4 minutes. Remove them from the pan and season well with salt. 
  3. In the same pan, heat the butter until it becomes bubbly. Add the figs cut side down and let them caramelize for a few minutes. This helps bring out their sweetness and gives them a little crust. 
  4. Assemble the salad by layering the arugula, figs, walnuts, and blue cheese. Drizzle the dressing over top and season with a good amount of black pepper. 

Shaved Summer Squash Salad with Burrata

Summer squash season is quickly approaching and we couldn’t be more excited! We love to use zucchini and yellow squash all summer, particularly prepared raw as a nice change from all of the hearty squash dishes we eat. This recipe calls for the squash to be shaved- which we do by rotating the squash around with a vegetable peeler. We love the resulting ribbony texture which makes it feel like we are eating a hearty pasta salad as opposed to a vegetable dish. To finish, we added fresh burrata, Parmesan cheese, and a healthy drizzle of olive oil. This is a dish we will eat on repeat all summer long- it goes with just about everything!

Shaved Summer Squash Salad with Burrata

Makes: 6 servings

Prep Time: 15 minutes Total Time: 15 minutes

Ingredients:

  • 3 zucchini
  • 3 yellow summer squash
  • 4 cups+ arugula
  • 1/2 cup shredded Parmesan cheese
  • 1 package burrata, drained
  • 1/3 cup + 2 tbs olive oil
  • juice and zest of 1 lemon
  • salt and pepper to taste

Directions:

  1. Whisk the olive oil, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper- set aside.
  2. Use a vegetable peeler to shave the zucchini and yellow squash into ribbons. As you get toward the seeded center the ribbons will start to fall apart. Stop at this point and save the remaining part of each squash for a soup or stir-fry. Keep only the ribbons.
  3. Lay the arugula onto a large serving platter. Drizzle with 2/3 of the dressing and give it a good toss. Add the ribbons on top of the arugula and drizzle with the remaining dressing.
  4. Make sure the burrata is well drained and add it to the top of the ribbons. Drizzle with the remaining 2 tbs olive oil. Top with the Parmesan cheese and season well with salt and pepper. Serve immediately.

Bok Choy Salad with Sesame Vinaigrette

We buy bok choy all of the time to pair with our favorite Asian recipes like Mapo Tofu and our Steamed Mushroom Buns. Some of the dishes we make are admittedly heavy and need a veggie side kick to balance things out. We usually sauté bok choy on high heat with a bunch of garlic, but now that the weather is getting warmer we decided to mix things up and serve it raw. Bok choy is a leafy green and is a great crunchy substitute for lettuce in a salad. Use this recipe as a “fridge clean out recipe” and toss in any veggies you have on hand. Bell peppers, avocado, and diced mushrooms would all make great additions to bulk the salad up.

Bok Choy Salad with Sesame Vinaigrette

Makes: 4 servings (side salad)

Prep Time: 20 minutes Total Time: 20 minutes

Ingredients:

  • 4 baby bok choy, stems removed and chopped
  • 1/4 red onion, thinly sliced
  • 1 cup baby carrots, thinly sliced
  • 1/4 cup sliced almonds, toasted

Ingredients for Dressing:

  • 1/3 cup sesame oil
  • 2 tbs rice wine vinegar
  • 1 tbs soy sauce
  • 1 clove garlic, minced
  • salt to taste

Directions:

  1. Make the dressing. Whisk together the sesame oil, rice wine vinegar, soy sauce, and garlic in a small mixing bowl. Season to taste with salt.
  2. Combine the salad ingredients in a large serving bowl. Toss with the dressing and serve immediately.