Recipe: Fall Harvest Salad

Every November my child’s school has a Thanksgiving feast and I always make a giant kale-based (I don’t like lettuce…too wilty) salad. The first picture shows the salad before I dressed it, the second image is a few ours later after I tossed it. Note that the chunks of Granny Smith Apple are still nice and white. When apples become brown it’s because they’ve begun to oxidize, but you can avoid this simply by tossing them with a little lemon juice. And if you’ve never had kabocha squash, check out last year’s post where I talk a little more about it.

IMPORTANT NOTE: Be sure to add the dressing no more than 20-minutes before you will serve the salad or the kale gets too wilty (for my taste at least!!!) Enjoy and be a spark in the world.

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Fall Harvest Salad
3-Bunches of Lacinato Kale
4-small Granny Smith apples (or 2 large)
3-cups of cooked and refrigerated Kabocha squash cubed
1-1/2 cups of walnut pieces
1-cup of dried goji berries
2-large avocadoes
3-large lemons
olive oil and sea salt (I always dress with an olive oil that has a buttery taste, many olive oils have a peppery finish that I don’t care for so I avoid those)

Cut a Kobocha squash, remove its seeds and cook at 300-degrees for one-hour or until soft when poked with a fork. Allow to cool and then refrigerate until you are going to make the salad. This can be done up to 2-days before.

Remove the kale leaves from their center stalk and chop or rip. Cube Granny Smith apples and squeeze half a lemon over them and toss until fully coated. Cut the Kabocha squash from its skin and cube it. Cube avocado. Toss the rest of the ingredients in with the kale. Squeeze the rest of the lemons and then add olive oil and salt to taste.  Enjoy!

If you like this recipe check out last year’s salad too.

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Recipe: Curried Chicken Salad

Trader Joe’s has an amazing ready-made curried chicken salad in their refrigerated section, and I liked it so much I decided to try and replicate it. It’s easy to make ahead and have sitting in the fridge for a quick snack, lunch or dinner; and it has a really nice diversity of flavors and textures which is something I’m a big fan of.

  
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Curried Chicken Salad a la Ember Living via Trader Joe’s
2 chicken breasts
1 large carrot
1/3 cup cashews
1/3 cup thompson raisins or golden raisins
1-1/2 tbl mayonnaise
1-tsp curry powder (I like the organic mix from Whole Foods)
1-1/2 tbl honey (I like raw avocado honey)

Poach the 2 chicken breasts (add to boiling water for 3-minutes then turn it off and let sit for 10-minutes. Check for doneness.) Cube them and then put them aside to cool.

In a medium bowl mix the mayonnaise, curry powder and honey together. You may want more or less curry powder, I had to estimate on the quantity because I used the shaker. Add the cool chicken to this and blend well until everything is evenly coated. Grate or peel the carrots and then add the raisins and cashews and mix evenly. Serve over a bed of greens (I like kale). Serves 4.
Enjoy and be a spark in the world!

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Recipe: Great for any occassion Mediterranean Lentil Salad

I love lentils!!! They are a great side dish, main dish, cocktail party dish…you get the picture. This is one of my favorite new recipes. You’ll have to excuse me because I haven’t taken measurements for the seasonings yet.

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LentilFetaSalad

Mediterranean Lentil Salad

1-cup lentils
1-bay leaf
2-tsp dried thyme
1-medium tomato
3-cloves garlic
Olive oil, salt, pine nuts, feta cheese to taste

-Cook lentils, bay leaf and thyme with 3-cups water for 20-30-minutes, until tender. Drain and allow to cool.
-Chop tomato and garlic and add to cool lentils
-Toss with some olive oil, sea salt, pine nuts and feta cheese to your taste preference. I bet it would also be good with a bit of chopped up olives!

If I’m having a cocktail party I’ll serve it with pita chips, if it’s a dinner items I’ll throw it over kale as a salad, and sometimes I’ll eat it straight.  Enjoy and be a spark!

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