Posts Tagged salad

Blueberry Peach Salad with Orange Vinaigrette

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Strawberry-Pear Salad with Curry Vinaigrette

Strawberry-Pear Salad with Curry Vinaigrette

Strawberry-Pear Salad with Curry Vinaigrette

Salad greens of your choice – washed and prepared
Strawberries – washed and cut
Pears – washed and cut into cubes
Pecans – crushed
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 teaspoons maple syrup
1 teaspoon curry powder
2 teaspoons mustard – with no sugar, coloring, or preservatives
1 pinch Salt and pepper to taste

 

In a salad dressing container – combine balsamic vinegar, olive oil, maple syrup, curry powder, mustard, and salt/pepper.  Shake or stir until smooth.

Toss together salad greens, strawberries, pears, and pecans on a plate or in a bowl.  Drizzle dressing over salad and enjoy.

 

Strawberry Poppy Seed Salad

Strawberry Poppy Seed Salad

I am a salad girl.  Have you noticed?  I love fresh crisp salads topped with fruit, veggies, nuts, cheese, and a homemade dressing.  While I am pretty sure that I could survive on salads alone, I know for a fact that my kids could not.  The dressing that accompanies this salad is sweet, sweet enough for a three-year-old that recently begged me to “make this salad again.”

 

Strawberry Poppyseed Salad

  • Strawberries, mangoes, blueberries, etc.
  • Greens of your choice – we love a mixture of spinach, romaine, and green leaf lettuce.
  • Crushed nuts – almonds, walnuts, pistachios, and/or pecans are my favorite.
  • Cucumbers
  • Dried fruit –  unsweetened cranberries and coconut are some examples
  • Poppy seed dressing
  • Roasted chicken for the meat eater. (optional)
  • Feta cheese for the dairy lovers. (optional)

Wash and prepare your lettuce, berries, and cucumbers.  Toss ingredients together in a large bowl or assemble on individual plates.

Roasted Butternut Squash and Apple Spinach Salad

Roasted Butternut Squash and Apple Spinach Salad

Roasted Butternut Squash and Apple Spinach Salad

2-3 apples chopped into chunks
1 butternut squash – with seeds removed, peeled, and cut into chunks
2 Tbsp. maple syrup
1-2 Tbsp. olive
salt and pepper

feta cheese (omit for a dairy-free diet)
crushed almonds (omit for a nut-free diet)
spinach – rinsed and cut into bite sized pieces.

4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Preheat oven to 400 degrees.  In a glass pan, combine apples and butternut squash.  Toss squash and apples with maple syrup and olive oil.  Sprinkle with with salt and pepper.  Bake for 15-20 minutes or until the squash and apples are soft.

Meanwhile, combine balsamic vinegar, olive oil, mustard, maple syrup, salt, and pepper.  Mix until smooth.

Combine spinach, butternut squash, apples, feta cheese, and almonds.  Drizzle balsamic dressing on top and enjoy!

Artichoke and Garlic Chicken Salad

Artichoke and Garlic Chicken Salad

I have a crush on artichokes, garlic chicken, parmesan cheese, and salad.  This salad is an amazing combination of my food loves.   Enjoy!

 

Artichoke and Garlic Chicken Salad

1 bunch of romaine – washed and cut into bite sized pieces
1 recipe garlic chicken – shredded
1 jar (4-1/2 ounces) artichoke hearts – diced
1/2 cup grated parmesan cheese
1 tomato – diced
3 Tbsp. apple cider vinegar
2 Tbsp. chopped onion
2 tsp. sucanat
2 tsp. sugar-free mustard
1/2 teaspoon salt
1/4 tsp. pepper
2 Tbsp. olive oil

 

Combine romaine, chicken, artichoke hearts, parmesan cheese, and tomato in a bowl.

In a blender or vitamix combine apple cider vinegar, chopped onion, sucanat, mustard, salt, pepper, and olive oil.  Always add the liquids first to avoid the spices sitting at the bottom.  Blend on medium speed until dressing is smooth.

Toss salad and pour dressing over.

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