Category: Salad

Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, Nut-Free, Paleo, Salad, Side Dish, Vegetarian

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th! 

1 medium-sized delicata squash
2 tsp coconut oil
½ tsp salt
1 cup lacinato kale – stems removed
1 cup arugula
1 cup radicchio – leaves separated
¼ cup dried cranberries

Cranberry Vinaigrette Dressing
1/4 cup olive oil 
3 ½ tbsp pure cranberry juice
2 tbsp red wine vinegar
1 tbsp water
2 tsp honey
½ tsp yellow mustard
¼ tsp garlic powder
½ tsp salt
dash of pepper

Preheat oven to 400°F.

Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.

Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.

Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.

To make the dressing, whisk all ingredients together until fully blended.

Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.

Enjoy! Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette
Serves 6
Roasted delicata squash in a fall/winter salad with lacinato kale, arugula, radicchio and a cranberry vinaigrette.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 medium-sized delicata squash
  2. 2 tsp coconut oil
  3. ½ tsp salt
  4. 1 cup lacinato kale - stems removed
  5. 1 cup arugula
  6. 1 cup radicchio - leaves separated
  7. ¼ cup dried cranberries
  8. CRANBERRY VINAIGRETTE DRESSING
  9. 3 ½ tbsp pure cranberry juice
  10. 2 tbsp red wine vinegar
  11. 1 tbsp water
  12. 2 tsp honey
  13. ½ tsp yellow mustard
  14. ¼ garlic powder
  15. ½ salt
  16. dash of pepper
Instructions
  1. Preheat oven to 400°F.
  2. Peel squash and slice in half lengthwise. Scoop out the seeds and set aside. Slice squash into ¼ inch half moons. Toss in 1 teaspoon coconut oil and ¼ teaspoon salt. Place on a baking sheet and roast 10 minutes. Then remove from the oven, flip each piece of squash and cook 5 more minutes.
  3. Toss the squash seeds with the remaining coconut oil and salt. Place on a baking sheet and roast 10 minutes.
  4. Stack the leaves of kale and radicchio flat onto a cutting board. Roll up the leaves into a spiral and slice lengthwise to achieve long, thin ¼ inch strips of the leaves. Toss these with the arugula.
  5. To make the dressing, whisk all ingredients together until fully blended.
  6. Arrange the salad by placing the mixed leaves first, then topping with the roasted squash, seeds and cranberries. Drizzle the dressing evenly over all ingredients. Serve immediately.
  7. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
 Winter Squash Salad with Mixed Greens & Cranberry Vinaigrette

20 Minute Meals, Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Raw, Salad, Side Dish, Vegetarian

Cucumber Orange Salad

4 cups cucumber – seeded and chopped into 1” pieces
2 oranges – peeled, segmented and chopped
1 ½ cups jicama – julienned
1 cup red onion – chopped
¼ cup fennel – shaved
3 tbsp lime juice
1 tbsp orange zest
½ tsp salt

Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.

Refrigerate for one to two hours, allowing the flavors to blend into each other.

Serve with grilled salmon or steak.

Enjoy!

Cucumber Orange SaladCucumber Orange Salad

Cucumber Orange Salad
Serves 6
A fresh cucumber salad with shaved fennel and oranges.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 cups cucumber - seeded and chopped into 1” pieces
  2. 2 oranges - peeled, segmented and chopped
  3. 1 ½ cups jicama - julienned
  4. 1 cup red onion - chopped
  5. ¼ cup fennel - shaved
  6. 3 tbsp lime juice
  7. 1 tbsp orange zest
  8. ½ tsp salt
Instructions
  1. Prepare all the vegetables and oranges. Combine everything into a large mixing bowl and toss together until fully incorporated.
  2. Refrigerate for one to two hours, allowing the flavors to blend into each other.
  3. Serve with grilled salmon or steak.
  4. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
Cucumber Orange Salad

20 Minute Meals, Appetizer, Breakfast, Dairy-free, Dinner, Gluten-free, Local Eats Project, No sugar, Nut-Free, Paleo, Salad, Sauce, Side Dish, Vegetarian

Corn Fritter Salad Stack with Tomato & Zucchini

Ever get your CSA share, take a look inside and have no idea how you’re going to make the ingredients into a meal? Well that was my challenge this week.

Local Roots NYC gifted me a lovely array of fresh vegetables for their Local Roots Cooking Challenge. I joined several food bloggers and photographers in an attempt to turn the ingredients below into a tasty dish.

Ingredient included:
2 ears of corn
2 zucchini
2 tomatoes
1 bunch of savory herb
1 bunch of green leaf kale


My recipe creation:
Corn Fritter Salad Stack with marinated Tomato & Zucchini topped with Savory Herb Aioli

All vegetables came from Bloominghill Farm in Blooming Grove, New York.

 

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritters
2 cups cooked corn
½ cup+ 1 tbsp cornmeal 
2 medium eggs
1 tbsp coconut flour
½ tsp salt
1-2 tbsp lard or coconut oil

Marinaded Tomatoes and Zucchini
2 cups tomatoes  – thickly sliced
2 cups zucchini – thickly sliced
¼ cup olive oil
3 tbsp apple cider vinegar
6 sprigs of fresh savory herb
½ tsp salt

Savory Herb Aioli
½ cup mayo
1 tablespoon fresh lemon juice
2 tablespoon fresh savory herb, finely chopped


Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.

To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.

Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.

For the aioli, blend the mayo, lemon and herb together.

Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.

Enjoy!

Corn Fritter Salad Stack with Tomato & Zucchini

Corn Fritter Salad Stack with Tomato & Zucchini
Serves 3
Crispy, corn cakes stacked with marinaded tomatoes and zucchini. Topped with a dollop of herb aioli.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. CORN FRITTERS
  2. 2 cups cooked corn
  3. ½ cup+ 1 tbsp cornmeal
  4. 2 medium eggs
  5. 1 tbsp coconut flour
  6. ½ tsp salt
  7. 1-2 tbsp lard or coconut oil
  8. MARINATED TOMATOES & ZUCCHINI
  9. 2 cups tomatoes - thickly sliced
  10. 2 cups zucchini - thickly sliced
  11. ¼ cup olive oil
  12. 3 tbsp apple cider vinegar
  13. 6 sprigs of fresh savory herb
  14. ½ tsp salt
  15. SAVORY HERB AIOLI
  16. ½ cup mayo
  17. 1 tablespoon fresh lemon juice
  18. 2 tablespoon fresh savory herb, finely chopped
Instructions
  1. Begin by marinading the tomatoes and zucchini. Stir together the olive oil, vinegar and salt in a large bowl. Toss with the tomatoes, zucchini and fresh herb. Chill for 1-2 hours.
  2. To make the fritters, beat the eggs in a large bowl. Mix in the corn, cornmeal, coconut flour and salt until a thick batter forms. Press into 6 patties, 1” thick.
  3. Melt the lard or coconut oil over medium heat in a cast iron skillet. Carefully place corn patties into the pan, cooking only two or three at a time. Cook on each side for 3 minutes until crisp and browned. You may need to add more lard between each batch. Make sure to keep the pan greased or your fritters will stick to the pan.
  4. For the aioli, blend the mayo, lemon and herb together.
  5. Assemble the salad stacks by placing one corn fritter on a plate, topped with a slice of zucchini and tomato. Top it off with another corn fritter and add a dollop of aioli.
  6. Enjoy!
Sparkle Kitchen https://sparklekitchen.com/
Corn Fritter Salad Stack with Tomato & Zucchini Corn Fritter Salad Stack with Tomato & Zucchini