salad

Shaved Brussel Sprout Salad with Apples and Pecans

Shaved Brussel Sprout Salad with Apples and Pecans

I’ve been experimenting with new ways to use Brussel sprouts and have stumbled upon this very season appropriate salad with apples, cranberries, peppers, goat cheese, and pecans. It’s the perfect use of Brussel sprouts for a Thanksgiving side. I’m usually not big on salad for Thanksgiving, but this one is just so perfect. It’s festive and has all the the Flavors we know to associate with the holiday.

Three Bean Salad with Dried Cranberries and Celery

Three Bean Salad with Dried Cranberries and Celery

I like to make this salad the night before, allowing the garlic flavors to absorb into the beans. The dried cranberries add a nice sweet chewiness, which the celery and red pepper add a crunch. The dressing is a simple mixture of oil, balsamic, maple syrup, garlic, salt, and pepper.

Za'atar Roasted Carrot, Cauliflower and Chickpea Bowl with a Lemon Yogurt Dressing

Za'atar Roasted Carrot, Cauliflower and Chickpea Bowl with a Lemon Yogurt Dressing

Cauliflower, carrots, and chickpeas are such a good combination of flavors, and when they are roasted in some oil and spices, look out. I combined them with some fresh watercress, chopped avocado, and topped with a quick lemon yogurt sauce, and it was pretty much the best thing we ate all week.

Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios

Blood Orange and Avocado Salad with a Citrus Tahini Dressing and Salty Pistachios

This salad is a compilation of some of the most vibrant and colorful produce available in the dreary month of February. I figure we might as well take advantage of things that are doing and looking their best right now while we gear up and prepare ourselves for summer berries!

Sweet Potato, Black Bean, and Corn Salad with a Maple Lime Dressing

Sweet Potato, Black Bean, and Corn Salad with a Maple Lime Dressing

Now, this salad. I think half the reason I like it so much is that of the dressing, which is everything to me right now. It's light, sweet, fruity, with a touch of tang. I had originally created it for a taco salad, but now I eat it on everything.