Beautiful blood oranges are sliced and topped with shallots, hazelnuts and fresh mint.

Topped with a creamy ball of burrata cheese, this is a delicious way to enjoy blood oranges and cure the winter blues.

While I love regular oranges in the Winter season like in this Winter Citrus Salad, blood oranges are just extra-special with their gorgeous colour and sweet and tangy flavour.  Blood orange segments are perfect in my Tropical Blood Orange Smoothie but I wanted to create a savory way to enjoy them like in this Blood Orange Salad.

What are blood oranges?

Blood oranges are a beautifully-colored citrus fruit with a sweet-tart flavor. They are less acidic than navel oranges and in-season from December through April. There are different types of blood oranges like Moro, Tarocco and Sanguinello, however Moro are mostly commonly found in North American grocery stores.

Why you’ll love this blood orange salad

• Easy: A handful of pantry and fresh ingredients are needed for this fresh blood orange salad.
• Seasonal: This is a perfect way to enjoy a Winter-season fruit at it’s peak ripeness.
• Quick: Prep this salad in just 10 minutes.

Ingredients needed

Blood oranges: 4 blood oranges are a must as they are the star of this salad!

Burrata cheese: You’ll need one ball of burrata cheese, about 125 grams (4.5-5 oz).

Shallot: One thinly sliced shallot pairs beautifully with the blood oranges

Fresh mint: Fresh mint pairs lovely with citrus

Hazelnuts: Toasted hazelnuts add a lovely crunch

Salad Dressing: whisk together extra-virgin olive oil, honey, red wine vinegar, chili flakes and kosher salt

How to make this delicious Winter citrus salad

1. Add the olive oil, honey, red wine vinegar and chili flakes to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Let sit in the bowl while you prep the rest of the salad.
2. Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
3. Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it in the middle. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
4. Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and black pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

What to serve with this blood orange salad

• Serve this salad as a starter or side with roast chicken.
• This healthy salad makes a lovely light lunch when paired with prawns or shrimp.
• It’s a great way to start a meal when serving pasta like this shrimp pasta or sausage & broccoli orecchiette.

Tips & Tricks

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

Common questions

More fresh salad recipes to love from the blog

• Brussels Sprouts Salad with Apples, Dates & Hazelnuts
• Blueberry Basil Summer Green Salad with Goat Cheese
• Easy Green Summer Chopped Salad (with meal prep tips)

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Blood Orange Salad with Burrata, Hazelnuts & Mint

Course Salad

Cuisine Mediterranean-inspired

Keyword blood orange

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

For the dressing

• 3 tbsp extra-virgin olive oil
• 1 tbsp liquid honey
• 1 tbsp red wine vinegar
• 1/4 tsp chili flakes
• 1/4 tsp kosher salt plus more to taste
• 1 small shallot, thinly sliced

For the salad

• 4 blood oranges, peeled
• 125 grams (4.5-5oz) ball of burrata cheese
• 1/4 cup chopped toasted hazelnuts
• ground pepper
• handful of fresh mint leaves

Instructions

• Add the olive oil, honey, red wine vinegar, chili flakes and kosher salt to a small bowl and whisk to combine to make a quick homemade vinaigrette. Add the thinly sliced shallots to the bowl and stir a few times. Set aside the bowl as you prepare the rest of the salad.
• Prepare the blood oranges by slicing the top and bottom off the orange so it’s flat on both sides and place the orange flat-side down. Then use a knife to cut off the peel around the oranges. Once all of the peel is cut off, slice the oranges into rounds.
• Arrange the orange rounds on a plate or serving platter. Place the burrata ball in the centre and use a knife to cut the burrata and sort of spread it out the middle of orange slices. Then, sprinkle the toasted & chopped hazelnuts all over the salad.
• Drizzle the dressing and thinly sliced shallots over top of everything and then season with a bit of extra salt and ground pepper and sprinkle the fresh mint leaves over top of everything. Enjoy immediately.

Notes

• If you don’t have shallots on hand, substitutes with 1/4 cup thinly sliced red onion.
• Honey can be substituted with maple syrup if desired.
• Instead of serving the whole burrata ball on top of the salad, you can tear the burrata ball into pieces, placing over top of the orange slices.

The post Blood Orange Salad with Burrata, Hazelnuts & Mint appeared first on Cooking in my Genes.

This simple and easy salad is perfect for lunch, paired with a protein for dinner or as a side for holiday dinner!

Bright, crunchy and fresh, this brussels sprout salad can be whipped up for any occasion.

I love a seasonal salad like this harvest salad or roasted lentil salad with roasted vegetables. But, I wanted a quicker salad recipe for this time of year and this shaved brussels sprouts salads hits all the marks.

You might be wondering how good are brussels sprouts raw? Well, let me tell you – once soaked in the dressing and paired with other tasty ingredients like dates and hazelnuts, they’re pretty darn good! My husband is a big fan of this recipe and we make it on repeat in the cooler months as an easy side dish or dinner. 

Why you’ll love this brussels sprouts salad

• Fresh: Fresh, crunchy brussels sprouts are mixed with thin slices of apple for a refreshing bite
• Quick: This salad takes just 10 minutes to prep!
• Versatile: Prep this for lunch with a protein; enjoy as a side with dinner; or, serve with holiday dinner!

Ingredients needed

Brussels sprouts: shaved or thinly sliced raw brussels sprouts are the base for this salad

Apple: a sweet-tart apple like Honey Crisp adds a nice fresh touch

Dates: I love the sweetness of Medjool dates paired with the crunchy apples and brussels sprouts

Hazelnuts: toasted hazelnuts add a nice crunch 

Parmesan cheese: salty parmesan cheese is just the right flavour to bring this salad together; make sure you freshly grate it for the best flavour!

Dressing: make the shallot dressing with a delightful combination of ingredients including olive oil, lemon juice, maple syrup, dijon mustard, shallots and seasonings

How to make a this quick side salad

Step 1: Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.

Step 2: Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.

Step 3: Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving. Serve right away or store in the fridge before serving – the flavors in the salad get better over time! 

Three ways to shave brussels sprouts for this salad

1. Thinly slice with a knife: First trim the brussels sprouts stem, then slice the brussels in half and use a sharp chef’s knife to slice them thin.
2. Use a food processor: A food processor can help take the raw sprouts and make them into shredded brussels sprouts in a flash.
3. Slice with a mandolin: Use the thinnest setting to slice the brussels sprouts BUT make sure to use gloves to protect your fingers!

Tips & Tricks

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

Common questions

How to store this salad

Store leftover salad in an airtight container for up to 3 days. Give the salad a quick toss after removing from the fridge and then enjoy!

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Brussels Sprouts Salad with Apples, Dates & Hazelnuts

Course Side Dish

Cuisine american-inspired

Keyword brussels sprouts

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 8 as a side dish

Author Jess

Ingredients

For the salad

• 1 1/2 lbs brussels sprouts, shredded or sliced thinly
• 1 sweet-tart apple such as Honey Crisp, cored and sliced thin
• 1/2 cup packed chopped Medjool dates (halve then chop the dates)
• 1/2 cup hazelnuts, toasted and then chopped
• 3/4 cup freshly grated parmesan cheese

For the lemon shallot dressing

• 1 tbsp maple syrup
• 1 shallot, minced
• 1/3 cup extra-virgin olive oil
• 1 large lemon, juiced (about 1/4 cup lemon juice)
• 1 tsp dijon or grainy mustard
• 1 tsp kosher salt
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper

Instructions

• Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.
• Assemble the salad: In a large salad bowl add all of the salad ingredients – the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving.

  Serve right away or store in the fridge before serving – the flavors in the salad get better over time!

Notes

• Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
• Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
• Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren’t for you, try toasting almonds instead.

The post Brussels Sprouts Salad with Apples, Dates & Hazelnuts appeared first on Cooking in my Genes.

Simply made with 5 ingredients including juicy peaches, crunch kale and tangy feta cheese, this is the perfect late summer salad.

Pair with a delicious honey balsamic dressing for a serious salad winner.

I love a Summer salad with fresh fruits like this Blueberry Basil Summer Green Salad with Goat Cheese. But, when peach season calls, this kale and peach salad is a must-make!  I knew I wanted to make one more summer salad because the peaches we’re enjoying are just too good!

why you’ll love this ultimate summer salad with peaches and kale

• This kale & peach salad is easy to make for lunch or pair with your favourite protein for dinner.
• It’s a gourmet salad that takes very little time to prep, only about 15-20 minutes.
• You only need 5 key ingredients plus a dressing!

Ingredients needed to make this kale and peach salad recipe

Kale: chopped kale leaves are the starting point for this salad; use curly kale or lacinato (tuscan) kale

Peaches: fresh peaches are a must for this kale and peach salad

Feta Cheese: Crumbled feta adds a nice salty taste among the sweet peaches.

Red Onions: Thinly sliced red onion adds a bit of tanginess.

Pepitas (pumpkin seeds): Toasted pepitas add a nutty flavour and crunch.

Honey Balsamic Dressing: the dressing ingredients include honey, balsamic vinegar, olive oil and a pinch of salt and pepper and bring the salad together.

How to make this kale and peach salad

Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.

Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.

Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.

Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.

Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Expert tips

The best part is this salad is super versatile so you can mix and match other ingredients that you have on hand if need be.

• Switch up the fruit: If you don’t have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.
• Honey Substitute: If you don’t want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.
• Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.
• Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

Common questions

What if I can’t find ripe peaches? 
Instead of peaches you can use ripe nectarines, they’re also a great way to enjoy this salad.

Can I make this salad vegan?
You sure can! Swap the feta cheese for vegan feta and swap the honey for another vegan sweetener of choice.

How to store

Since this kale and peach salad uses chopped kale for the base, any leftovers can be store in the fridge for up to 2 days

More summer salad recipes to love from the blog

The Best Italian Chopped Summer Pasta Salad Recipe

Strawberry Summer Salad Recipe with Feta

Easy Green Summer Chopped Salad (with meal prep tips)

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Kale and Peach Salad with Feta & Toasted Pepitas

This Kale & Peach Salad is perfect for the Summer. Peaches are paired with kale, feta, red onion, pumpkin seeds & a honey balsamic dressing.

Course Salad

Cuisine American

Keyword kale salad, summer salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 as a side salad (2 as a main dish)

Author Jess

Ingredients

• 5 cups packed chopped kale (about 1 large bunch curly or tuscan kale)
• 2 peaches, chopped
• 1/2 cup red onion, sliced thin
• 1/3 cup pepitas (pumpkin seeds), toasted
• 1/2 cup crumbled feta cheese

Honey Balsamic Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1/4 tsp coarse salt
• pinch ground pepper

Instructions

• Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.
• Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.
• Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.
• Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.
• Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.

Notes

Switch up the fruit: If you don't have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.

Honey Substitute: If you don't want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.

Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.

Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.

The post Kale and Peach Salad with Feta & Toasted Pepitas appeared first on Cooking in my Genes.

Roasted sweet potato, brussels sprouts, red onion and warm lentils are topped with the most divine Maple Mustard Tahini Dressing.

This hearty salad is a savory dinner made with minimal effort that’s sure to become a new favourite, especially since the whole thing is made in one pan.

Having a few really good sheet pan meals like this One Pan Roasted Chicken with Chickpeas and Tomatoes and Sheet Pan Spring Salmon with Potatoes & Asparagus in your back pocket for busy weeknights is a must. And, this lentil harvest salad is a new recipe you need to add to your list!

The combination of just crisp lentils with roasted sweet potatoes, brussels sprouts and red onion tossed with a maple mustard tahini dressing is a bite not to be missed.  By adding chopped dates and crunchy pumpkin seeds you get a comforting and cozy meal with a ton of textures and flavours, an absolutely delicious salad!

If you’ve never had a sheet pan warm salad before, this is the one to try!

Why you’ll love this warm lentil salad

• Fiber-rich lentils add a boost of protein to this salad too, giving each serving 20g of protein!
• This warm salad is versatile and can be enjoyed in a variety of ways – right out of the oven, room temperature or cold.
• Everything is roasted on one sheet pan making for a simple dinner and easy cleanup.
• Packed with vegetables like sweet potatoes and brussels sprouts that provide a variety of nutrients and are packed with fiber too.
• There’s no need to cook the lentils beforehand – just use canned cooked lentils.

Ingredients needed to make this harvest salad with roasted vegetables

Sweet potatoes: sweet potatoes are full of antioxidants, vitamins and fiber and are so good when roasted! In a pinch, you could use chopped butternut squash insteaad

Brussels sprouts: make sure to cut the stems / bottoms off first before halving or quartering the brussels sprouts; I like to quarter the brussels sprouts if they are on the larger side

Red onion: red onions go really well with the other fall flavours and become tender once roasted

Lentils: use canned lentils that have been drained and rinsed as these will roast quickly along with the other vegetables; I do not recommend using dried lentils but if that’s all you have, make sure to cook (boil) them first and drain them before making this recipe

Olive oil: olive oil is a must to add to the vegetables and lentils before roasting

Fresh rosemary: rosemary is one of my favourite herbs to use in the Fall and Winter; it adds a warming flavours to this sheet pan warm lentil salad. If you don’t have fresh rosemary, you can substitute with 1 tsp dried rosemary.

Maple syrup: maple syrup is a key ingredient in the dressing for this lentil and roasted vegetable salad

Mustard: mustard is the second key ingredient in the maple mustard tahini dressing; my favourite mustard to use is Smak Dab White Wine & Herb but you can also use dijon mustard

Tahini: creamy, nutty tahini brings the entire creamy dressing together

Dates: chop up medjool dates to add an extra flavour element to this salad and balance out the roasted vegetable flavours; they’re also packed with antioxidants!

Pumpkin seeds: pumpkin seeds, also known as pepitas add the most delicious crunch to this warm lentil salad

How to make this warm lentil salad

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper. Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.

Step 3: In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.

Step 4: Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.

Step 5: Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.

Step 6:  Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. Drizzle the dressing over, toss and then enjoy! Alternatively, you can add the chopped dates and pumpkin seeds directly to the sheet pan, drizzle with the dressing and serve right from the sheet pan onto plate.

Expert tips

• Make sure you use as large a sheet pan as possible so everything roasts thoroughly. I use a sheet pan that is 21 inches by 15 inches
• If you don’t have sweet potatoes, you can swap for butternut squash or even carrots.
• Broccoli can be swapped in for brussels sprouts if thats more of your preference.
• Make this warm lentil salad go even further by serving with peppery arugula.
• You can also top this salad with your favourite protein or serve with a protein like roast chicken.
• Red onions can be swapped for chopped shallots if you desire or if that’s all you have on hand.
• If you don’t have fresh rosemary on hand, swap for 1 tsp dried rosemary.

Common questions

What if I don’t have a large sheet pan?
If you don’t have a sheet pan where you can spread out all of the vegetables and lentils in one layer, try using two smaller sheet pans to provide more space for all of the ingredients.

What are the best lentils to use for this lentil salad recipe?
You can use any type of canned lentil – most common in grocery stores are brown lentils or green lentils. I do not recommend using dry lentils in this recipe unless you are going to cook them first and then add them to the sheet pan.

Can I meal prep this salad?
Yes, you sure can! To meal prep this sald, bake this warm lentil salad ahead of time, let the salad fully cool and then portion into airtight containers. It will last about 3 days in the fridge.

Storage

Store leftovers in an airtight container for up to 3 days in the fridge. It’s delicious cold out of the fridge or take out of the fridge a bit before you’re ready to enjoy to bring to room temperature.

More salad recipes to enjoy from the blog

Winter Citrus Chopped Salad

Easy Thai Inspired Noodle Salad with Peanut Sauce

Fall Harvest Salad with Maple Balsamic Dressing

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Warm Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per seving! Perfect for a quick dinner or meap prep lunches!

Course Salad

Cuisine american-inspired

Keyword lentil, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 505kcal

Author Jess

Ingredients

For the sheet pan

• 3 cups chopped sweet potatoes (1/2 inch pieces)
• 4 cups halved or quartered brussels sprouts
• 1 red onion, chopped into 1/2 inch pieces
• 19 oz can lentils, drained and rinsed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp minced fresh rosemary

For the Maple Mustard Tahini Dressing

• 1/4 cup tahini
• 2 tbsp grainy, dijon or white wine herb mustard
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 3 tbsp cold water
• 1 garlic clove, pressed
• 1/4 tsp salt
• pinch ground pepper

For the toppings

• 1/3 cup pumpkin seeds, toasted if desired
• 1/2 cup roughly chopped medjool dates

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper. Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.
• In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.
• Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.
• Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.
• Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. Drizzle the dressing over, toss and then enjoy! Alternatively, you can add the chopped dates and pumpkin seeds directly to the sheet pan, drizzle with the dressing and serve right from the sheet pan onto plate.

Notes

• Make sure you use as large a sheet pan as possible so everything roasts thoroughly. I use a sheet pan that is 21 inches by 15 inches
• If you don't have sweet potatoes, you can swap for butternut squash or even carrots.
• Broccoli can be swapped in for brussels sprouts if thats more of your preference.
• You can also top this salad with your favourite protein or serve with a protein like roast chicken.
• Red onions can be swapped for chopped shallots if you desire or if that's all you have on hand.
• If you don't have fresh rosemary on hand, swap for 1 tsp dried rosemary.

Nutrition

Calories: 505kcal | Carbohydrates: 68g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 896mg | Potassium: 1326mg | Fiber: 19g | Sugar: 16g | Vitamin A: 14843IU | Vitamin C: 83mg | Calcium: 137mg | Iron: 7mg

The post Warm Lentil Harvest Salad with Roasted Vegetables appeared first on Cooking in my Genes.

My backyard garden is in full-bloom so it’s time to harvest all those veggies for a serious summer salad.

With crunchy veggies and a divine red wine oregano vinaigrette; you can make this recipe in a snap with whatever veggies you have on-hand.

What is there not to love about a summer salad!? There’s ample opportunity to use your very favourite veggies because the dressing that goes with this salad is very versatile. It’s always a good idea to have some go-to green salad recipes in your back pocket for each season.

What I love about a summer salad like this one and this one is they satisfy many cravings. And, it doesn’t take a ton of time to make!

This versatile salad recipe takes you beyond the classic greek salad or caesar salad recipes because it uses veggies that you may not think of putting together. But, once you try it out I think it may become a new favourite!

Why you’ll love this summer green salad

• Easy to make during the summer months!
• Uses simple, fresh ingredients.
• It’s quick to whip up on summer day.

Ingredients needed to make this summer salad

Greens: Crispy, fresh greens are the best base; I’m using mixed greens from my garden but you could also use arugula, romaine lettuce or baby kale.

Radishes: Bringing a crunchy, sometimes mildly ‘spicy’ taste to this salad, radishes can be slices or if smaller, cut into quarters for a lovely presentation.

Beets: A delicious way to enjoy earthy beets is by shredding them for this salad because it’s a quick and efficient way to add this ingredient to the mix.

Cucumber: Crisp, fresh curls of cucumber go so well with all of the other ingredients.

Tomatoes: Fresh from the garden, tomatoes are so in-season right now and I love baby or cherry tomatoes sliced in half for an easy topping to this salad.

Feta: Bringing a bit of saltiness to the mix, feta cheese goes with all of these fresh ingredients really well.

Toasted Nuts: To add some crunch, try toasting chopped or sliced almonds as a salad topper.

Salad dressing: We can’t forget, a summer salad needs a divine vinaigrette dressing to bring this entire dish together. Tangy red wine vinegar is added to this dressing along with oregano, olive oil and a pinch of salt and black pepper.

How to make this simple salad

Step 1: Prepare all of the fresh veggies ingredients: wash the fresh salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.

Step 2: Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove the toasted almonds from pan and set aside.

Step 3: In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.

Step 4: To assemble the salad, start with the lettuce and then add all of the toppings – dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you’re making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

Expert tips

• Looking to pack this for lunch? Pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.
• If you want to make this a main course, add a protein option like baked or grilled chicken, salmon or chickpeas. Or, serve this quick summer green salad recipe as a perfect side salad to your favourite chicken dish.
• You can make the dressing and prep the salad ingredients ahead of time and store separately in airtight containers in the fridge. When you’re ready to serve, add to a large salad bowl, add the dressing, toss and serve.
• A good substitute for the almonds is toasted walnuts instead.
• If you’re in a rush and don’t have time to make a dressing, use a store-bought Greek dressing / vinaigrette instead.

More seasonal produce and other toppings to add to this simple green salad

This green salad is just so versatile! You can mix and match your favourite toppings and greens to make your our salad recipes.

• Chopped or shredded carrots
• Avocado
• Bell pepper
• Parmesan cheese
• Pumpkin Seeds
• Chopped kale
• Arugula
• Mozzarella cheese
• Walnuts
• Sunflower seeds
• Chickpeas (garbanzo beans)
• Red onion

Common questions

Can I substitute the feta cheese?
If feta cheese isn’t your favourite, try replacing with creamy goat cheese. Otherwise, you could omit it altogether.

​What if I can’t find golden beets?
In a pinch you could use red beets instead of golden in this delicious salad.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mixed greens but you could easily substitute with romaine lettuce. baby kale or even spinach or arugula.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is toasted sunflower seeds or pumpkin seeds.

How to store this green salad

I recommend enjoying this salad as soon as it’s made.  If you’re looking to meal prep this for lunch, pack the salad in an airtight container and make sure to keep the dressing on the side until you’re ready to eat.

More easy summer salad recipes to love from the blog

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Green Summer Chopped Salad (with meal prep tips)

The Best Strawberry Summer Salad Recipe with Feta

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Quick and Refreshing Summer Green Salad Recipe

This Summer Green Salad is quick and easy to make. Packed with delicious, seasonal veggies, it will be your go-to summer salad!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 large salads (or 4 side salads)

Author Jess

Ingredients

• 8 cups mixed greens or other lettuce of choice
• 4 radishes, thinly sliced
• 2 small golden and/or red beets, shredded or 1 large beet
• 2 baby cucumbers, peeled into ribbons or sliced
• 1 cup baby or cherry tomatoes, sliced in half
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped almonds, toasted

Red Wine Oregano Vinaigrette Dressing

• 3 tbsp red wine vinegar
• 1/3 cup olive oil
• 1/2 tsp dijon or grainy mustard
• 1/2 tsp dried oregano or 1 tbsp fresh oregano, chopped
• 1/4 tsp coarse salt
• ground pepper a couple of turns from a pepper grinder

Instructions

• Prepare all of the produce ingredients: wash the salad greens; slice radishes; shred beets; peel cucumbers into ribbons or slice; slice tomatoes; crumble feta.
• Prepare the toasted almonds: chop almonds and toast in a pan on medium-low heat for about 4-5 minutes until starting to brown. Remove from pan and set aside.
• In a mason jar or container with a lid, add all of the dressing ingredients and shake until combined.
• To assemble the salad, start with the lettuce and then add all of the toppings - dividing everything between two bowls. Then drizzle and mix with dressing. OR, if you're making side salads, mix all salad ingredients in one bowl and serve at the table for 4 people.

The post Quick and Refreshing Summer Green Salad Recipe appeared first on Cooking in my Genes.

All it takes is 6 fresh ingredients to make this summery fruit salad recipe plus a super simple dressing.

This salad recipe is truly summer in a bowl!

When I make a summer green salad I’m aiming for ingredients that are a bit crunchy, tangy, sweet and creamy. I want to take the taste buds on a true adventure!

Blueberries and basil are the perfect stars of this recipe, especially when they’re so fresh in the summertime. With every bite you get sweetness from the blueberries; crunchy almonds; tangy goat cheese; creamy avocado; and, freshness from the basil and greens.

Why you’ll love this fresh summer salad recipe

• You only need 6 fresh ingredients to make this salad and one large bowl.
• It’s a quick and delicious side dish for a summer bbq!
• This blueberry basil salad is an easy summer recipe to make as a side for a summer lunch or dinner.
• Easily make this summer salad a full meal by adding a grilled chicken breast or another protein of your choice.

Ingredients needed to make this summer salad recipe

Fresh Greens: The base of this salad calls for a fresh, crisp mix of spring greens but you could easily substitute with romaine lettuce or baby kale.

Blueberries: Gotta have fresh summer blueberries for that little bit of sweetness; you’ll need 1 cup blueberries.

Avocado: Brings a little creaminess and colour to the salad.

Toasted Nuts: Toasted sliced or chopped almonds work lovely but you can absolutely substitute too with walnuts.

Cheese: Crumbled goat cheese pairs so perfectly with the fresh blueberries and crunch almonds.

Fresh Basil: fresh herbs like fragrant basil leaves add another level of flavour .

Honey Lemon Vinaigrette: This simple vinaigrette brings the whole blueberry summer salad together with honey, lemon juice, olive oil, salt and black pepper

How to make this blueberry basil summer salad

Step 1: Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.

Step 2: Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.

Step 3: To build the salad add the greens, blueberries, fresh basil leaves and almonds to a large salad bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado. Drizzle over the rest of the dressing if desired.

Expert tips to make this summer green salad

• If you’re in a rush and don’t have time to make a dressing, use a store-bought balsamic vinaigrette instead.
• This is one of my favourite summer side dishes to make. Make as a side for anything on the grill!
• If you’re looking to add in even more flavour to this summer salad, add 1/4 – 1/3 cup of thinly sliced red onion.
• A good substitute for the almonds is toasted walnuts instead.
• If you want to shake things up even further, substitute half of the blueberries with 1/2 cup diced watermelon for a serious flavour boost!

Common questions

Can I use a different cheese than goat cheese?
YES! Crumbled feta cheese would go perfectly with all of the salad flavours and is a good substitute for goat cheese.

Is there another type of salad greens I could use?
The base of this salad calls for a fresh, crisp mix of spring greens but you could easily substitute with romaine lettuce. baby kale or even spinach.

What can I use instead of almonds if I have a nut allergy?
A tasty alternative to nuts in this salad recipe is crumbled granola, toasted sunflower seeds or pumpkin seeds.

More fresh summer salad recipes to make from the blog

Quick Summer Green Salad Recipe

Kale & Peach Salad with Feta and Toasted Pepitas

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Roasted Summer Vegetable Salad

Watermelon Mason Jar Salad

Print

Blueberry Basil Summer Green Salad with Goat Cheese

This Blueberry Basil Summer Salad is made with just 6 ingredients! A delicious summer green salad as a side dish for a bbq or make it a meal!

Course Salad

Cuisine American

Keyword summer salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 - 6 as a side dish

Author Jess

Ingredients

• 8 cups spring greens or greens of your choice
• 1 cup fresh blueberries
• 1/2 cup packed fresh basil leaves, chopped or torn
• 2/3 cup toasted, sliced or chopped almonds
• 1/2 cup crumbled goat cheese
• 1 avocado, pit removed and sliced or chopped

Honey Lemon Vinaigrette

• juice and zest of one lemon
• 2 tbsp liquid honey
• 1/3 cup extra virgin olive oil
• pinch of salt and pepper

Instructions

• Toast the sliced or chopped almonds in a small pan of medium-low heat until just golden brown, about 5 minutes. Set aside.
• Add all of the honey lemon vinaigrette ingredients to a small bowl or mason jar, either whisk the dressing or shake in the mason jar to combine. Set aside.
• To build the salad add the greens, blueberries, basil and almonds to a bowl. Toss the salad with half of the dressing, taste and add more if desired. Then top with crumbled goat cheese and sliced or chopped avocado and drizzle the rest of the dressing on top if desired.

Notes

• Try fresh, sliced strawberries instead of blueberries.
• If goat cheese isn't for you, try feta or parmesan cheese instead.
• Don't want to use almonds? Try toasted walnuts.  A tasty alternative to nuts in this salad recipe is crumbled granola, toasted sunflower seeds or pumpkin seeds.
• If you're in a rush and don't have time to make a dressing, use a store-bought balsamic vinaigrette instead

The post Blueberry Basil Summer Green Salad with Goat Cheese appeared first on Cooking in my Genes.

Inspired by my seasonal vegetable garden, this is one of my favourite summer salad recipes.

It’s a fresh and delicious salad that comes together in under 10 minutes; it’s one of the best salad recipes you’ll make!

I love a summer salad like simple green salad and this recipe. There’s something about fresh summer produce in a salad that just hits all the right notes.

Fresh, crisp summer vegetables paired with salty feta cheese and crispy pita chips are a true winner. This is one of those easy salad recipes I think you’ll come back to again and again. And, the homemade dressing is something you could use on repeat if you love it as much as I do!

Veggie salads like this one are really a great way to enjoy the freshest produce during the summer season.

Why you’ll love this chopped salad recipe

• Make this green summer chopped salad for dinner as a main dish for 2 or serve as a perfect side salad for 4.
• It’s easy to swap out ingredients where needed for your favourite vegetables or cheese.
• It’s a great salad to take on summer picnics too!
• Meal prep this refreshing salad and pack it for a light lunch – the opportunities are endless!
• All of the fresh ingredients should be easy to find at local farmers’ markets and grocery stores.

Ingredients Needed

Romaine lettuce: You’ll need one head of crisp lettuce, about 4-5 cups chopped romaine.

Chickpeas (garbanzo beans): Make sure to rinse and drain the chickpeas before using.

Cucumber: Crisp english cucumbers chopped up work best but you could also use persian cucumbers if desired.

Fresh herbs: A mix of fresh basil, dill and mint brings bright flavours to this salad.

Radishes: Colourful radishes bring a pop of colour and crunch to this chopped salad

Feta cheese: Crumbled feta cheese goes beautifully with all of the other

Pita chips: to add some crunch, crush some pita chips for a topping or use croutons if desired.

Dressing: Extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt and black pepper make up the dressing recipe.

Step by step process to make this green summer salad

Step 1: Shake or whisk together all of the dressing ingredients and set aside.

Step 2: Prep all of the fresh salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve.

Step 3: Top meal prep tips: in meal prep containers layer the cucumber, radishes, chickpeas, feta and dressing at the bottom. Then top with the feta then lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too).

Expert tips for making this green summer chopped salad recipe

• My favourite way to meal prep this salad is to layer the cucumber, radishes, garbanzo bean/chickpeas and dressing at the bottom of an airtight meal prep container or mason jar. Top with the feta and then chopped lettuce and fresh herbs and store in the fridge for up to 3 days. Shake / stir all of the ingredients together when ready to enjoy and top with the pita chips. Make sure to keep the pita chips stored in a container on the counter or in the cupboard as if stored in the fridge too, they tend to loose their crispness.
• Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge and then, when you’re ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren’t your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.

FAQ

What if I don’t like feta cheese?
Creamy goat cheese is a lovely substitute for feta cheese. Alternatively an old white cheddar cut into cubes or crumbled would be wonderful too!

How can I make this salad gluten-free?
Use gluten-free pita chips or croutons as the crunch needed for this salad. Alternatively, you could use a gluten-free cracker broken into pieces or even make your own pita chips with gluten-free pitas. Simply tear up a gluten-free pita and toss with a drizzle of olive oil in a frying pan over medium heat. Add a pinch of salt and pepper and cook / toast in the pan until golden.

What if I don’t want to use pita chips?
Pita chips bring a nice crunch to this salad so opt for something else that can bring crunch like chopped almonds or walnuts or even sunflower seeds. If using nuts or seeds in place of pita chips, opt to use about 1/2-3/4 cup.

How to store this summer chopped salad

You can meal prep this salad, keeping the dressing and pita chips in seperate containers and then store in the fridge for up to 3 days.

More summer salad recipes to love from the blog:

The Best Strawberry Summer Salad Recipe with Feta

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

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Easy Green Summer Chopped Salad (with meal prep tips)

This fresh green summer chopped salad comes together in just 10 minutes! Easy to make and perfect to meal prep too.

Course Salad

Cuisine American

Keyword chopped salad, summer salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 as a side salad (2 servings as a large salad)

Author Jess

Ingredients

• 1 head romaine lettuce, chopped (about 4-5 cups)
• 1 14/15oz can chickpeas, rinsed and drained (or sub with 2 cups your choice of protein)
• 1 cup chopped cucumber
• 1/3 cup chopped fresh herbs (mix of dill, mint and/or basil)
• 1 cup chopped radishes 
• 1 cup crumbled feta cheese
• 1 1/2 cups crushed pita chips or croutons 

For the dressing

• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 3/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

• Shake or whisk together all of the dressing ingredients and set aside. 
• Prep all of the salad ingredients and then add all salad ingredients to a large bowl or plate. Drizzle with the dressing, toss and serve. 
• See notes below for meal prep tips!

Notes

• Meal prep tips:
• • In meal prep containers layer the cucumber, radishes, chickpeas and dressing at the bottom. Then top with the feta cheese, lettuce and herbs and store in the fridge until ready to enjoy. Keep the pita chips or croutons on the side and add just before tossing it all together. (You can also pack the dressing separately too). 
  • Another way to meal prep this salad is to keep all ingredients in airtight containers in the fridge. Then, when you're ready to enjoy simple assemble the ingredients as you see fit, drizzle with dressing and enjoy!
• If chickpeas aren't your favourite protein, substitute with 2 cups of another protein of choice.
• Other great additions to this salad would be bell peppers, red onion or cherry tomatoes. If adding in more vegetables, aim to add in 1 cup total.
•  

The post Easy Green Summer Chopped Salad (with meal prep tips) appeared first on Cooking in my Genes.

This easy summer salad is a breeze to assemble, and takes just 15 minutes to make. Plus, it’s perfect for meal prep!

When the sun is shining and the temperatures start to rise, I want something that is refreshing, vibrant and packed with fresh fruit  like this easy strawberry chopped salad.

What I love about this strawberry summer salad is I can either serve it as a main dish with extra protein like salmon, chicken, or a white bean like cannellini beans. Or, I can serve it as a side dish for a crowd.

Why you’ll love this summer strawberry salad

• This is a fresh and vibrant salad with strawberries, fennel, creamy feta, avocado slices and basil.

• The strawberry salad is drizzled with a simple (but delicious!) dressing.

• The only cooking you’ll need to do is toast the almonds, other than that there is zero cooking!

• All you’ll need to make this strawberry salad is a bowl for the salad and another for the dressing.

Ingredients Needed for this strawberry salad recipe

Lettuce: I’ve used iceberg lettuce here, but you can swap it out for arugula if you want something a bit more peppery!

Strawberries: this is going to taste best when it’s strawberry season and the sweet strawberries are plump and juicy!

Almonds: I’ve used toasted almonds here but you can use walnuts if you prefer.

Fennel: adds some extra crunch to this light summer salad.

Feta cheese: I love pairing strawberries with feta, but you could also use goat cheese.

Basil: adding some chopped fresh basil is going to amp up the fresh factor here.

Honey: I’m using honey in the dressing but you could also use maple syrup if that’s all you have on hand.

Olive oil and lemon juice: the base ingredients for the homemade dressing.

Step by Step Process to make this summer salad

Step 1: In a small bowl or jug whisk together all of the dressing ingredients until smooth. Set aside.

Step 2: In a large bowl or serving platter, assemble all of the salad ingredients together. Drizzle with the prepared dressing and toss. Serve as a side salad or with a protein as a main!

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The Best Strawberry Summer Salad Recipe with Feta

A quick and delicious Strawberry Summer Salad made with fresh berries, feta, almonds, basil, lettuce and a simple lemon dressing!

Course Salad

Cuisine american-inspired

Keyword strawberry

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

• 4 cups chopped iceberg lettuce (or substitute with arugula)
• 2 cups sliced strawberries
• 1 small fennel bulb, sliced thin
• 1/2 cup chopped & toasted almonds
• 1 cup crumbled feta cheese
• 1-2 avocado, chopped
• 1/2 cup chopped fresh basil

Lemon Vinaigrette

• 1/4 cup olive oil
• juice from 1 lemon
• 1 tsp honey
• 1 tsp dijon mustard
• 2 garlic cloves, minced or pressed
• big pinch salt and pepper

Instructions

• Mix the dressing ingredients by whisking together or shaking in a jar and set aside.
• Assemble the salad ingredients in a bowl or on a platter. Drizzle with dressing and serve!

Expert Tips

• This is one of my favourite salad recipes for summer meal prep! Keep all the ingredients in an airtight container in the fridge, then add the dressing just before serving.

• Swap out basil for fresh mint leaves for a different spin on this salad.

• I love serving it with chicken or salmon, but it’s also great to have on the side of my turkey burgers since it’s grilling season!

• If fennel isn’t for you, try using red onion instead.

FAQ

Do I have to toast the almonds?
Toasting them is totally optional, but it is really going to punch up the flavor so I recommend taking the time to do it!

Will frozen strawberries work?
Fresh ingredients like fresh strawberries are your best best for a crunchy, crispy and tasty salad!

How do I toast almonds?
You can toast almonds or any nut on the stove or in the oven. To toast the almonds on the stove, add the almonds to a pan over medium high and toast for 3-5 minutes, making sure to stir occasionally. To toast them in the oven, preheat your oven to 350°Fahrenheit and place the almonds on a baking sheet in a single layer. Toast in the oven for 7-8 minutes, or until they smell toasted and are golden brown. Let them cool slightly before chopping.

Can I use other salad greens?
YES! If iceberg lettuce isn’t your favourite, you could try baby spinach or arugula in this fresh salad recipe.

Are there different salad dressings I could usee for this recipe?
A balsamic vinaigrette would be tasty with this salad or even a dressing using white balsamic vinegar.

Storage

Store any leftover salad that is undressed in an airtight container in the fridge for up to 4 days. Keep the dressing in a jam jar or small container in the fridge for 4-5 days, just be sure to shake before drizzling over the salad.

More salad recipes that are perfect for a summer bbq to love from the blog:

Easy Summer Tortellini Pasta Salad

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Quick Summer Green Salad Recipe

Until the next cooking adventure,
Jess

The post The Best Strawberry Summer Salad Recipe with Feta appeared first on Cooking in my Genes.

Packed with all the leafy greens and fresh produce, this easy spring salad recipe is tossed with a bright and zesty dressing.

So, let’s get in the kitchen and make something new and fresh!

I always get this uptick in energy as Spring arrives and I try to bring my vibrant Springtime memories to life in the food that I cook and eat.

While I love all the cozy soups of winter, I am so excited to welcome spring again! This spring vegetable salad is the perfect way to mark the arrival of the new season. It’s made with fresh ingredients like leafy greens, peas, radishes and asparagus!

Why you’ll love this spring vegetable salad

• It takes just 15 minutes to make this fresh spring salad!
• You don’t need any fancy equipment to make this recipe, just a large bowl to toss everything together.
• No cooking involved in this recipe!
• You can serve it for 4 as a side salad, or add a protein to the salad to have as a main dish!

Ingredients Needed

Radishes: thinly sliced radishes will give us a bit of crunch in this salad!

Buffalo Mozzarella: I used buffalo mozzarella but you could also use burrata, feta or goat cheese.

Asparagus: while I love having thin slices of asparagus, you could also just chop it up.

Shallots: the salad dressing has a minced shallot but you could swap it out for a clove of garlic.

Leafy Greens: use your favorite spring leafy greens for this salad!

Peas: one of the best springtime vegetables, you can use fresh or frozen peas.

This salad is a feast for your senses; the colour of the ingredients is a pleasure for your eyes and the variety of vegetables give way to a plethora of textures and tastes.

Step by Step Process to make this delicious spring salad recipe

Step 1: Wash and slice all of the fresh salad ingredients.

Step 2: Prepare the asparagus by removing the woody stalks, slicing off about 2 inches. Use a vegetable peeler to shave the asparagus. Hold the head of the asparagus, then use the peeler to shave the asparagus. Be sure to save the heads of the asparagus to add to the salad!

Step 3: Roast the sunflower seeds in a small pan or skillet over medium heat for 4-5 minutes until lightly browned.

Step 4: Whisk the dressing ingredients together in a mason jar or in a bowl.

Step 5: Assemble the salad in a large bowl. Start by adding the lettuce first and then the remaining salad ingredients except for the cheese and sunflower seeds.

Step 6: Drizzle the dressing over the salad and then toss. Top with the roasted sunflower seeds and torn up buffalo mozzarella, finally finish with a sprinkle of salt.

Print

Market Spring Vegetable Salad

Taste spring in every bite of this Market Spring Vegetable Salad; a perfect lunch or accompaniment to any dinner.

Course Salad

Cuisine American

Keyword salad, spring salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 as a side salad

Author Jess

Ingredients

• 4 cups (packed) leafy greens
• 1/2 cup green peas cook frozen peas if you cannot find fresh
• 2 radishes, sliced thinly
• 1 cup pea shoots
• 8 asparagus stalks, shaved thinly
• 200 g buffalo mozzarella or burrata cheese
• 1/3 cup sunflower seeds, toasted

Salad Dressing:

• 1 tbsp red wine vinegar
• 1/2 tbsp grainy or dijon mustard
• 1 tbsp minced shallot
• 1/2 tbsp liquid honey
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• pinch of coarse salt and pepper

Instructions

• Prepare the salad ingredients, wash and slice according to the ingredients listing.
• Specifically for the asparagus, first remove the woody ends by slicing off about 2 inches of the stalk. Then use a vegetable peeler to shave the asparagus stalks. Start by holding the head of the asparagus stalk, using a vegetable peeler to ‘peel’ the asparagus into shavings. Then use the heads of the asparagus in the salad as well.
• Dry roast the sunflower seeds in a small pan or skillet on medium heat for about 4-5 minutes, stirring the sunflower seeds until lightly-browned. 
• To make the dressing, add the dressing ingredients into a mason jar and shake OR whisk all of the ingredients in a bowl until combined. 
• Assemble the salad in a large bowl by adding the lettuce first and then the remaining salad ingredients except the cheese and sunflower seeds. 
• Add the dressing to the bowl and toss the salad. Then, top with roasted sunflower seeds, torn-up buffalo mozzarella or burrata and a sprinkle of salt.

FAQ

Can I make this ahead of time?
You can make the dressing a day in advance and store it in the fridge. You can prepare all the vegetables and store them in the fridge too.

What can I serve this salad with?
I love serving it with lemon chicken, a fresh and springy frittata or my mushroom tart.

Expert Tips for making this easy spring salad recipe

• To make this a main meal, serve the spring vegetable salad with a protein like grilled chicken, salmon, crunchy chickpeas or eggs!
• To make this dairy free, omit the cheese and add another handful of greens.
• Keep the dressing in a mason jar until ready to serve, if you toss the greens and vegetables too early they’ll lose some of their crunch!
• If you don’t have buffalo mozzarella or burrata, use about ½ cup of goat cheese or feta instead!

This salad is the perfect way to celebrate the season and gather together for a meal with family and friends. Experience everything Spring has to offer from the colours of the outdoors to the bountiful and delicious produce!

More delicious salad recipes to enjoy from the blog

Blueberry Basil Summer Green Salad

Roasted Tomato, Arugula and Halloumi Salad with Pesto

Quick Summer Green Salad Recipe

Kale & Peach Salad with Feta and Toasted Pepitas

Roasted Summer Vegetable Salad

Until the next cooking adventure,
Jess

The post Market Spring Vegetable Salad appeared first on Cooking in my Genes.

Packed with bright and fresh ingredients like peas, arugula and fresh herbs, every bite is delightful.

Make this for an easy summer dinner or pack it up for a picnic!

This recipe is not your typical pasta salad; it’s light and fresh with a lovely lemon and oregano vinaigrette. It’s like summer in a bowl!

What makes this recipe even better is it’s simplicity; it truly comes together in under 25 minutes. And that’s why it’s a part of my Simple Summer Series!

Everything You’ll Need to Make this Easy Summer Tortellini Pasta Salad

Cheese Tortellini: Fresh or frozen cheese tortellini works best in this salad.

Green Peas: Use fresh peas or simply defrost frozen peas.

Arugula: Fresh, crisp arugula adds a nice bite to this pasta salad.

Parmesan Cheese: Adds a bit of saltiness and creaminess to the dish.

Fresh Herbs: Parsley and basil are the best mix of herbs to complement all of the other flavours.

Garlic: A flavour booster in the salad dressing.

Olive Oil: The base of the pasta salad vinaigrette.

Lemon: Lemon juice is the other key ingredient in the dressing and brightens up the entire dish!

Dried Oregano: Brings the dressing flavours together.

Salt & Pepper: Always key ingredients in any recipe.

Print

Easy Summer Tortellini Pasta Salad

Easy summer tortellini pasta salad with fresh herbs, arugula, peas, parmesan and a divine lemon oregano dressing. A simple dinner or take on a picnic!

Course Salad

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Jess

Ingredients

• 350-450 g fresh or frozen cheese tortellini about 12-16oz tortellini
• 1 cup peas, fresh or thawed from frozen
• 1/2 cup chopped mixed fresh herbs (parsley and basil)
• 1/2 cup shredded parmesan cheese
• 1 cup packed fresh arugula

Lemon Oregano Vinaigrette

• 1/3 cup extra virgin olive oil
• juice from one lemon
• 1 garlic clove, minced
• 1 tsp dried ground oregano
• 1/2 tsp kosher salt
• pinch ground pepper

Instructions

• Cook tortellini according to package directions. Rinse with cold water and drain well.
• Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Set aside.
• Place the cooked tortellini in a large mixing bowl. Add peas, herbs, shredded parmesan cheese and arugula. If you're making this ahead of time, leave out the arugula and mix it in just before serving.
• Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
• Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

In every bite of this salad you get the freshness from the peas and arugula; the creaminess of the tortellini and parmesan cheese; and the brightness of the herbs and lemon from the dressing.

Tips to make the best pasta salad

• Cook the tortellini according to the package directions; when it floats to the top it’s done. You don’t want to overcook the pasta.
• If you’re making this dish ahead of time, to take somewhere or for dinner on the same day, add in all the ingredients except the arugula. Toss the arugula in just before serving so it stays nice and crisp.

How to enjoy this easy pasta salad

• Picnic – So simple to pack for a picnic!
• Barbecue or Potluck – A delicious side dish for any barbecue or potluck.
• Easy Lunch or Weeknight Dinner – Make ahead of time and mix in the arugula just before serving.

Stay tuned for more simple summer recipes!

More summer salad recipes to love from the blog:

Blueberry Basil Summer Green Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Quick Summer Green Salad Recipe

Until the next cooking adventure,
Jess

The post Easy Summer Tortellini Pasta Salad appeared first on Cooking in my Genes.