FAVORITES LIST: SALAD RECIPES

via tartelette blog: quinoa + butternut squash + kale

Sometimes we just need a little inspiration right?  I have several friends and know people who would LOVE to incorporate more vegetable into their diet, but they just need a little inspiration.  We all need inspritation so we aren't eating the same old salad everyday.  I love creating these favorites list of recipes that I would love to try and taste.  Sometimes I drool just looking at these, but I love logging them here, so we can refer back to them later. 
Salads are a really easy way to incorporate raw vegetables into your diet.  Of course, raw is always better than cooked, since you willl get the most nutrients out of them this way.  I  love the colors and combinatioins in these salads and can't wait to try them!

via green kitchen stories: millet pumpkin winter salad

 



FAVORITES LIST: SALADS



Quinoa + Butternut Squash + Kale

 

Heirloom Tomato Panzanella Salad

 

Kale + Grapes + Poppyseed Dressing

 

Millet + Pumpkin Winter Salad

 

Shaved Root Vegetable Salad with Beets

 

Cherries + Fennel + Lentils

 

Moroccan Carrot Ribbons + Lentils

 

Tripple Raddish Noodle Salad

 

Coconut + Quinoa + Spinach + Pomegranate

 

 

 

Enjoy and have a wonderful day! Bon Appetit!

 

 

 



 

 

HARICOT VERT + HEIRLOOM TOMATO SALAD

 

Written by contributor Yumi Payne of Nastukashii.

As previously posted by Britney, I am one of the many followers of Sprouted Kitchen.  Over the years, I have tried many of her wonderfully creative recipes which have inspired me to put together healthy and tasty meals.  I was in eager anticipation of her cookbook release, which has not disappointed!  

Here is a salad adapted from one of her recipes in the book for a Haricot Vert Salad.  These French green beans are delicious and I love the crisp & tender texture they add to the dish.  I paired this with A Simply Raw Life's Carrot Ginger Dressing and it was the perfect combination.  My husband and I agree that this is will be one of our regularly used dressings.  So delicious!

 

 

 

HARICOT VERT + HEIRLOOM TOMATO SALAD

1 lb Haricot Verts, ends trimmed

1 cup mixed baby heirloom tomatoes, halved

1 cup cooked quinoa, cooled

1 large chopped garlic clove

1/2 chopped red onion or 1 shallot

1/2 cup unsalted, dry toasted slivered almonds

1/4 cup chopped cilantro

olive oil

sea salt & pepper to taste

Carrot Ginger Dressing

 

Bring large pot of water to a boil, add haricot verts and blanch for about 2-3 minutes until slightly tender yet still crisp.  Drain and rinse in cool water.  Set them aside in a bowl of ice water for 5 minutes to stop them from cooking any further.  Drain and set aside.  Saute garlic and onion in a tablespoon of olive oil and a dash of sea salt under caramelized and browned.  Set aside.  Prepare all other ingredients accordingly.  In large bowl, mix haricot verts and all remaining ingredients together. Add carrot ginger dressing after plating the salad individually. 

 

 

 

If eating as a main course, serves about 4. 

 

Enjoy!