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Salads

Shaved Brussels Sprouts Salad

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Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

  • Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
  • Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
  • Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
  • Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
  • Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
  • Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
  • Dijon Mustard – Adds a nice flavor to the dressing.
  • Apple Cider Vinegar – Can sub with your favorite type of vinegar.
  • Agave – A natural sweetener usually found in the baking aisle.
  • Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

  1. Place cleaned, shaved brussels sprouts in a large salad bowl.
  2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
  3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Shaved Brussels Sprouts Salad

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Christmas, Thanksgiving, Vegetarian
Servings 6

Ingredients
  

Shaved Brussels Sprouts Salad

  • 20 brussels sprouts cleaned, stemmed and shaved
  • 1/4 cup pomegranate seeds
  • 1/4 cup parmesan cheese grated
  • 1/4 cup seasoned breadcrumbs/smashed croutons

Lemon Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. agave
  • 1/4 cup olive oil

Instructions
 

Lemon Shallot Vinaigrette

  • Whisk together shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.

Shaved Brussels Sprouts Salad

  • Place shaved brussels sprouts in a large salad bowl.
  • Coat with Lemon Shallot Vinaigrette.
  • Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
  • Toss in pomegranate seeds, parmesan and breadcrumbs before serving.
Keyword Brussels Sprouts, Holiday Salad

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Panzanella Salad

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Panzanella Salad is the perfect summer dinner salad with vine ripe tomatoes, fresh basil, mozzarella, cucumber, red onion and crusty French bread.

Panzanella Salad is the perfect summer dinner salad. Vine ripe tomatoes, fresh basil and crusty French bread accompany fresh mozzarella, cucumber and red onions with vinaigrette.

Fresh From the Garden

My first summer craving is always Panzanella Salad. Juicy tomatoes, crusty French bread and fresh basil paired with crunchy cucumber, thinly sliced red onion and fresh mozzarella in a red wine vinaigrette. It screams summer and celebrates all of the goodness we waited all winter for.

I like to let all the vegetables sit and soak up the flavor before adding the crusty French bread. Tonight I’m using rosemary bread that’s been toasted until extra crunchy. Sometimes I use Kalamata olive bread, which is so fabulous. The main idea is to use a rustic, full bodied bread with lots of flavor.

This salad takes me back to my vegetarian days. I was modeling in Seattle/NY and rarely cooked, so my cupboards were pretty much non-existent. This salad was made from a few things I could grab from the farmer’s market and even without meat, it is so filling!

Make it Your Own

  • Add 1/4 cup Kalamata olives for extra flavor
  • A few marinated artichoke hearts add texture
  • Like a little kick? Add a few pepperoncini peppers

Classic is always good, but you can make it your own by adding Kalamata olives, marinated artichoke hearts or even a few pepperoncini peppers. If you have an abundance of cherry tomatoes, use those in place of tomato wedges. Cherry tomatoes had that perfect bite of sweetness.

Need a little more for dinner? This salad pairs nicely with a big, juicy steak. Just grill a simply seasoned rib eye or top loin steak and serve along side this salad for those nights you need a little extra on the table.

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Panzanella Salad

Course Salad
Cuisine italian
Keyword entree salad
Prep Time 15 minutes

Ingredients

  • 1/2 loaf Rosemary Olive Oil Artisan Bread or 3-4 cups any full bodied french bread, cubed
  • 1 tbsp olive oil
  • 8 oz Ciliegine Mozzarella
  • 1 cup cucumber cut in 1/2 inch cubes
  • 1/2 cup red onion thinly sliced
  • 2 vine ripe tomatoes sliced in wedges
  • 1-2 tbsp fresh basil chiffonade

Dressing

  • 1 tsp shallot minced
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 tbsp red wine vinegar
  • 4 tbsp olive oil

Instructions

  • Preheat oven to 350 degrees. Place cubed bread on a sheet pan and drizzle with 1 tbsp olive oil. Cook until toasted about 10 minutes.
  • Combine mozzarella, cucumber, red onion, tomatoes and basil in a large salad bowl. Toss with dressing and let sit for about 15 minutes. Add toasted bread and toss again to combine.

Dressing

  • Combine all ingredients except olive oil and whisk in olive oil last.

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  • Buttery grilled scallops, smoked citrus shallot field greens

Grilled Scallops & Smoked Citrus Shallot Field Greens

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Sweet, buttery Grilled Scallops Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Baby, It’s Hot Out There

For those hot Summer days, Grilled Scallops & Smoked Citrus Shallot Field Greens is where it’s at. Refreshing orange and lemon with a hint of smoke and minced shallot drizzled lightly over buttery, grilled sea scallops. Served on stick over field greens, fresh pea pods and nasturtiums. So light, but so very elegant and absolutely PERFECT for Summer dinner.

Buttery grilled scallops, smoked citrus shallot field greens
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Grilled Scallops & Smoked Citrus Shallot Field Greens

Sweet, buttery Grilled Scallops and Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.
Course Appetizer, Dinner
Cuisine Seafood
Keyword 15 minute dinners, Farm to Table, Light Meal
Prep Time 5 minutes
Cook Time 6 minutes

Equipment

  • 4 wooden skewers

Ingredients

  • 16 large sea scallops patted dry
  • 1 handful fresh sugar peas halved
  • 6 cups mixed field greens
  • 8 nasturtium flowers

Smoked Citrus and Shallot Dressing

  • 1/4 cup shallot minced
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh orange juice
  • 1 tbsp honey
  • 2 drops liquid smoke
  • 1 tsp whipping cream
  • 2 tbsp light olive oil

Instructions

  • Place 4 prepared (patted dry) scallops on each wooden skewer. Season with salt and pepper, drizzle with a few spoonfuls of Smoked Citrus and Shallot Dressing. Place skewers on grill and don’t touch until you see the scallop turn opaque half way through. Flip to opposite side and finish cooking until just opaque. Do not over cook. They turn hard and rubbery if over cooked.
  • In the meantime, place field greens and pea pods in a serving dish. Toss with Smoked Citrus and Shallot Dressing, saving a couple spoonfuls for the scallops.
  • Remove scallops from grill and place over field greens, drizzle with remaining dressing and garnish with nasturtiums.

Smoked Citrus and Shallot Dressing

  • Combine shallot, lemon juice, orange juice, honey, liquid smoke and cream. Whisk in olive oil.

Edible Flowers

Yes! You CAN eat those flowers. Nasturtiums are one of a few edible flowers that add a beautiful, farm to table feel to your dish. They are very delicate, have a sweet, but spicy flavor and are possibly the easiest flower to grow in your home garden. I always grab a few packets of seeds early Spring and drop them in the soil next to a trellis or climbing garden art.

Here are a few other edible flowers:

  • Zucchini Blossoms – Delicate and sweet, perfect for filling with creamy goat cheese and lightly frying
  • Pansies – Grassy with a hint of mint flavor, goes well in a field greens salad or in shaken cocktails
  • Violets – Sweet and floral flavored, often seen sugared on desserts, tossed in greens or in cocktails
  • Roses – Floral with a hint of sweetness, used in jellies, teas and salads
  • Sage Flowers – Sweet, yet savory, perfect in fresh lemonade
  • Lavender – Perfumed and sweet, pairs well with cream based desserts and refreshing drinks
  • Calendula – Earthy, sometimes pungent floral with honey flavor, used to add color and depth to your dish
  • Nasturtiums – Sweet and spicy like pepper, goes well in my Grilled Scallops & Smoked Citrus Field Greens and rolled in rice paper for fresh rolls

Notes:

Liquid smoke is one of those things where a little goes along way. This recipe calls for 2 drops of liquid smoke and I mean just two drops. We don’t want to over do it on this. It will over power the other flavors, so be gentle.

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  • Seared scallops with Guajillo Mango Sauce
    Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce
  • A variety of citrus, stone ground mustard, brown sugar and a pinch of cayenne create a sweet and spicy glaze for sockeye salmon
    A variety of citrus add to the flavor and presentation
  • Easy Weeknight Pan Seared Cod in Tomatillo Broth

Spring Greens with Citrus & Lemon Pepper Ricotta

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Spring Greens with Citrus & Lemon Pepper Ricotta combines delicate greens, blood oranges, creamy ricotta rolled in lemon zest and cracked pepper and crunchy sunflower seeds.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.

Bright, fresh and full of flavor

This salad is all about TEXTURE. Creamy ricotta pairs deliciously with bright citrus and that sunflower crunch…completes the salad. I like my salads to have bite and Spring Greens with Citrus & Lemon Pepper Ricotta definitely delivers. It’s light and fresh enough to serve along side your dinner (pairs perfectly with ham or my Sweet & Spicy Citrus Salmon for Easter) but it’s also hearty enough to make it a meal along with a nice crusty baguette.

In the Spring and Summer, I like to keep ricotta on hand to add to salads, pastas and even pizza. It’s mild, creaminess work well in so many recipes whether you are trying to tame a spicy dish or just want a creamy aspect to your recipe. It’s so easy to add different herbs, peppers or honey to ricotta and transform the mild flavor into something extraordinary.

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
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Spring Greens with Citrus & Lemon Pepper Ricotta

Delicate Spring greens, juicy blood oranges and creamy ricotta rolled in lemon zest and cracked pepper combined with crunchy sunflower seeds.
Course Salad
Cuisine Easter, Vegetarian
Keyword Citrus Salad, Easter, entree salad
Prep Time 20 minutes
Servings 6

Ingredients

  • 1 5 oz package mixed baby greens
  • 2 blood oranges peeled and sliced
  • 1 lemon zested
  • 1 tbsp cracked black pepper
  • 12 tbsp ricotta
  • 1/4 cup sunflower seeds

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub other vinegar
  • 1 tsp honey can sub agave or sugar
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

  • Place mixed Spring greens and blood oranges in a serving bowl.
  • Place lemon zest and cracked pepper on a plate. Roll each tbsp ricotta into a bite size ball and roll in the lemon zest / cracked pepper mixture. Place each ball on salad.
  • Sprinkle salad with sunflower seeds and drizzle with vinaigrette. You may have vinaigrette left over as you don't want to over dress your greens.

Vinaigrette

  • Combine minced shallot, Dijon mustard, apple cider vinegar and honey. Whisk in olive oil. Season with salt and pepper.

Make it Your Own:

  • Use goat cheese in place of ricotta
  • Oranges can replace blood oranges
  • Try other greens, such as spinach, mixed herbs or arugula
  • No sunflower seeds? Use soy nuts or hemp seeds

Pairs Perfectly With:

  • 5 Ingredients – Ready in 20 minutes
  • Golden browned red potato gratin with warm and spicy Serrano peppers
    Golden browned red potato gratin with warm and spicy Serrano peppers
  • This carrot cake gets it’s moisture from crushed pineapple and coconut milk

Farro Salad with Honey & Lemon

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Farro Salad with Honey & Lemon, hearty enough as a main dish with fresh cucumbers, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette and topped with crumbled feta.

Farro with Honey & Lemon

I have a new found love for farro. You see, I’m a meat & potatoes girl, but this Farro Salad with Honey & Lemon is my new favorite. It’s hearty and rustic, which is perfect as a side or a main dish with the addition of a protein, like this balsamic flank steak. I like to pile it high with fresh garden veggies like cucumber, sugar peas and vine ripe cherry tomatoes. Drizzle a really simple, but absolutely necessary honey lemon vinaigrette over it all and don’t forget the crumbled feta!

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Farro Salad with Honey & Lemon

Nutty farro topped with fresh cucumber, sugar peas and cherry tomatoes drizzled in honey lemon vinaigrette.
Course Main Course, Salad
Cuisine Vegetarian
Keyword Healthy Recipes, Quick Dinner, Rustic Salad
Prep Time 10 minutes
Servings 4

Ingredients

Salad

  • 1 package farro or 4 servings loose farro cooked according to directions
  • 1 English cucumber sliced
  • 1 cup sugar peas rough sliced
  • 1 cup cherry tomatoes halved
  • 1/4 cup feta crumbled

Honey Lemon Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • 2 tbsp olive oil
  • salt and pepper to taste

Instructions

Salad

  • Place cooked farro on large serving plate. Layer English cucumber, sugar peas and tomatoes over the top. Drizzle with Honey Lemon Vinaigrette. Crumble feta over top.

Honey Lemon Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and honey. Slowly pour in olive oil while stirring continuously. Salt and pepper to taste.

This recipe is shown with balsamic flank steak, but grilled chicken or shrimp would go very well. Just keep it simple. If you are making flank steak, season with a few shakes of balsamic vinegar and salt / pepper. Prefer chicken? This Honey Lemon Vinaigrette is a great marinade. Drizzle some on your chicken breast and grill to perfection. Works with shrimp too!

More Amazing Salads:

New to Farro?

Farro is an ancient grain. It’s complex and nutty in taste. It’s a healthy alternative to rice because it’s packed with protein, fiber and nutrients like magnesium, zinc and Vitamin B. It’s also better on the waistline. With less calories than traditional rice and it’s hearty so you stay fuller longer.