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

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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.

The mixture of brussels sprouts and kale with a zingy lemony dressing gives you all the crunch a crisp, fresh salad should have.

It’s a salad you’ll keep going back to again and again; let’s mix it up!I love to have a go-to salad in my repertoire, especially during the cooler months.

But you may be wondering…

Can you eat raw brussels sprouts in a salad?

YES! I think brussels sprouts are one of the most versatile vegetables for fall and winter months. Sliced thin for salads is one of the best ways to enjoy them raw, especially since they stand up to salad dressing really well.

As much as I enjoy cozy recipes, this brussels sprouts and kale salad also hits all the right notes!

With the lemony dressing and parmesan cheese, you could even call this a ‘healthyish’ caesar salad.

Here’s what you’ll need to make this salad

Brussels Sprouts:  Thinly sliced brussels sprouts are part one of this crunchy, green salad. You could also use a food processor to slice/shred them if you have that available in your kitchen.

Kale: The second part of this very green salad, kale is chopped and mixed with the brussels sprouts.

Parmesan Cheese: Parmesan cheese adds a bit of saltiness to all of the green veggies and goes so well with the lemony dressing.

Lemon juice: Fresh-squeezed lemon juice is bright and tart, and a key part of the salad dressing,

Olive Oil: The other key ingredient to the dressing, olive oil and lemon mix perfectly for the base of the dressing.

Garlic: Can’t forget this add-in to the dressing for a zesty taste to the mix.

Toasted Nuts: Toasted hazelnuts are DIVINE in this salad but you could also try walnuts or pecans.

Want to take this salad up another notch?! It lends itself well to other delicious ingredient additions like dried cranberries and pomegranate seeds.

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Brussels Sprouts and Kale Salad

This Brussels Sprouts and Kale Salad Recipe is a great equalizer and alternative to heavy sides. You can keep it refrigerated and use it later for meal prep.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 bunch kale, leaves removed from stems & chopped you want 4-6 packed cups
• 16 brussels sprouts, chopped or shaved thin
• 3/4 cup shredded parmesan cheese
• 1/2 cup hazelnuts (or other nuts), chopped & toasted

Lemon Garlic Dressing

• 1/4 cup olive oil
• juice from half to a full lemon
• 1/2 tsp honey
• 1 garlic clove, minced
• salt and pepper

Instructions

• Chop kale and slice or shred brussels sprouts. Add to a large bowl.
• Toast hazelnuts on low-broil in the oven for 3-5 minutes until starting to brown (watch these closely as every oven is different; some will toast faster than others).
• Mix dressing ingredients together, using juice of half a lemon. Taste and adjust with more lemon juice if preferred.
• To serve the salad, add the parmesan cheese to the kale and brussels sprouts and mix. Mix in all of the dressing and taste. Adjust with salt and pepper if needed. Top with toasted hazelnuts and serve.

This crispy, crunchy salad is a serious dose of green veggies. It makes a wonderful side dish but you could eat this as a main dish with a protein added as well!

Meal prep this salad

Make all of the ingredients ahead of time, store in a container with dressing on the side. OR mix the salad and portion into containers. Since kale and brussels sprouts are heartier vegetables, they stand up well to dressing and will hold for 1-2 days in the fridge once mixed.

Love wintery salads as much as I do?! Try my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Brussels Sprouts and Kale Salad appeared first on Cooking in my Genes.

And this Fall Harvest Salad hits all the right notes as it’s packed with tons of seasonal flavours.

So, let’s dive into all the deliciousness with this new salad recipe!  I always look for heartier vegetables to use for Fall & Winter salads because they stand up better to dressing and are excellent for meal prep too.

Plus salad recipes like this one are extremely VERSATILE! Scroll down to the end of the post for some of my favourite substitutions that you can mix and match when making this fall harvest salad.

What’s in a fall harvest salad

Greens: Chopped, hearty greens of kale & brussels sprouts are everything you need for the base of this salad. They are heartier greens, perfect for this time of year and hold up so well with the other ingredients.

Sweet Potatoes: Roasted sweet potatoes bring a bright spot of colour and of course their delicious, slightly sweet roasted flavour!

Apples: Because of the sweetness of the sweet potatoes, a tart apple like granny smith goes perfectly with the rest of the ingredients.

Walnuts: Adding crunch to the salad, walnuts are a great choice but you could also try pecans or almonds.

Maple Balsamic Vinaigrette: All salad recipes need a dressing to bring it together and this is exactly what this does. The maple balsamic vinaigrette combines maple syrup, balsamic vinegar, olive oil, garlic and salt & pepper.

What makes this salad so great is the prep time it takes to make is really just chopping while you wait for the sweet potatoes to bake. So, make this recipe for an easy weeknight dinner or prep the night before to take for lunch the next day!

To make this salad a full meal, try adding your favourite protein like cooked chicken, turkey or something plant-based like falafel or chickpeas.

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Fall Harvest Salad

If you are looking for fall dinner ideas, try this fall harvest salad with maple balsamic dressing. Packed with veggies, this is an easy side or main dish this season.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Author Jess

Ingredients

• 3-4 cups chopped sweet potatoes (1/2 inch cubes) about 2 medium sweet potatoes
• 2 tbsp olive oil
• 4 cups packed, chopped kale about 1 bunch kale
• 4 cups thinly sliced brussels sprouts about 12 brussels sprouts
• 1/2 cup chopped walnuts
• 1 cup shredded parmesan cheese
• 1 granny smith apple, chopped

Maple Balsamic Vinaigrette Dressing

• 1/4 cup olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 garlic clove, minced
• 1/4 tsp coarse salt
• pinch pepper

Instructions

• Pre-heat the oven to 415F. Place parchment paper on a large baking sheet. Add cubed sweet potatoes to the pan and mix with 2 tbsp olive oil, generous pinches of salt and pepper. Roast for 30-35 minutes, turning halfway through, until starting to turn golden.
• While the sweet potatoes are cooking, prep the salad dressing and remaining salad ingredients. Salad dressing: shake all ingredients together in a mason jar or container, set aside. Vegetables: chop kale, slice brussels sprouts, chop walnuts, measure out parmesan cheese.
• Once sweet potatoes are done, remove from the oven and let cool slightly.
• Chop the apple and then in a large bowl mix in with chopped kale, sliced brussels sprouts, chopped walnuts and parmesan cheese. Give salad dressing one more good shake to combine then pour over salad. Toss the salad well and then add in cooked sweet potatoes. Mix gently once more and then serve.

Salad recipes like this Fall Harvest Salad are perfect for making to your own tastes. So, if you’re looking to make easy substitutions in this salad recipe, try the following:

• Cheese: Try goat cheese or feta instead of parmesan cheese; just cut back to 1/2 to 3/4 cup if doing so because those are stronger flavoured cheeses.
• Nuts: Pecan or almonds would make a tasty addition instead of walnuts; I’m a huge believer in using what you have OR what your favourite is! You could even try pumpkin seeds too.
• Butternut Squash: This salad calls for sweet potatoes, however, cubed butternut squash would be a delicious substitute also.
• Extras: If you want to add even more to this salad, try dried cranberries or pomegranate seeds for an extra pop of flavour!

Whether you make this salad exactly like the recipe or make a few substitutes, it will be extremely delicious.

Love chopped salads like this one? Check out my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Fall Harvest Salad with Maple Balsamic Dressing appeared first on Cooking in my Genes.

This salad is full of many seasonal ingredients; you’ll find juicy tomatoes, arugula and basil pesto.

Then the salad is topped with halloumi cheese making it perfect for summer lunch, dinner and even for feeding a crowd!

My first taste of halloumi cheese was in Sweden of all places. We enjoyed it pan-fried to accompany a lunch of breads, spreads and vegetables. Halloumi is a Greek cheese with an extremely high melting point which makes it great for pan-frying or grilling.

It only takes a couple of minutes to cook giving you a delicious, savoury bite that is crispy on the outside and soft and a bit chewy on the inside. I love keeping halloumi in my fridge as an easy protein add-on to salads or wraps; it goes so well with greens!

And, that is exactly why I knew the cheese would pair so well with the roasted tomatoes, arugula and pesto in this salad.

By roasting the tomatoes you get juicy bursts of flavour throughout the salad.

The pine nuts add a bit of crunch and the pesto brings the freshness along with the arugula. Finally a squeeze of lemon brings all of the flavours to the next level.

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Roasted Tomato, Arugula and Halloumi Salad with Pesto

Made with tomatoes, pesto and arugula, this Roasted Tomato, Arugula and Halloumi Salad with Pesto is sure to become a summer favourite. Perfect for sharing!

Course Main Course, Salad

Cuisine American

Keyword salad, summer salad

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 2 large salads or 1 salad to share

Author Jess

Equipment

• baking sheet

Ingredients

Roasted Tomatoes

• 2 cups baby tomatoes, halved
• 1 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp coarse salt
• ground pepper
• 8 slices halloumi cheese (about half-inch slices)
• 6 packed cups arugula
• 1/4 cup toasted nuts I used pine nuts but almonds or walnuts would work too
• lemon
• 4 tbsp prepared pesto I love my easy basil pesto but you can use whatever you like!

Instructions

Roasted Tomatoes

• Pre-heat oven to 350F. Line a baking sheet with parchment paper.
• Mix together tomatoes, olive oil, thyme, garlic powder, coarse salt and a pinch of pepper.
• Spread tomatoes in an even layer on the baking sheet and roast for 30-35 minutes until tomatoes are soft and fragrant.
• To make the halloumi, heat a medium frying pan to medium heat and add a drizzle of olive oil. Cook the halloumi about 3-5 minutes per side, until a bit golden on each side. Set aside.
• To make the salad, divide the arugula between two large plates.
• Divide the remaining ingredients amongst the two plates: roasted tomatoes, toasted nuts, pesto and juice from a quarter of a lemon. Toss and taste, adding more pesto or lemon to your liking and then top the salad with the halloumi slices.
• OR if serving as one large salad, put all of the arugula in one large bowl followed by the remaining ingredients and add the halloumi at the end.

If you’re looking to make this salad quicker, skip the roasting of the tomatoes and serve them fresh! As we head into peak tomato season, serving the tomatoes fresh will be delicious too.

But if you opt to roast the tomatoes they can be made ahead of time and served at room temperature. I’ve also stored the tomatoes in the fridge and used them the next day too!

This Roasted Tomato, Arugula and Halloumi Salad with Pesto is great for an easy weeknight dinner or serve it on the weekend for guests.

This salad recipe is also versatile:

• Use different salad greens – baby kale or mixed greens work well too
• Switch out the pine nuts for walnuts or almonds
• For even more protein, add chicken

Until the next cooking adventure,
Jess

The post Roasted Tomato, Arugula and Halloumi Salad with Pesto appeared first on Cooking in my Genes.