OUT WEST: Food & Lifestyle

Salads

Fall Salad with Pecans, Yams and Cotija

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Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

This time of year is all about throwing a tray of vegetables in the oven and roasting until the edges are perfectly caramelized. A little salt and pepper, a drizzle of olive oil and you have big flavor. Throw in some toasted pecans for the crunch factor and a little crumbled Cotija cheese. All the necessities to make a well rounded salad.

Garnet yams have that beautiful fall color and add a little sweetness to your salad game. Garnet yam? I know, I know, everything is a sweet potato, but REALLY let’s give credit to the yam. They are very similar and some say they are the same, but are they?

If you can’t find garnet yams, most definitely use a sweet potato, or even butternut squash. Roasting method should be close to the same time. Just pop that fork in the center and make sure it’s tender. Let the outer edges get a little browned and crispy.

Thinking of serving this as a side dish? Try grilling salmon for the main dish. The earthiness of this salad goes perfectly with grilled or roasted salmon. Check out my Sweet & Spicy Citrus Salmon

This salad would make the perfect Thanksgiving side dish for something light on the table. Add it to your holiday dinner plans and check out Out West Style Thanksgiving for the full meal plan.

Ingredients in Fall Salad with Pecans, Yams and Cotija

  • Mixed Greens – Grab a bag from your farmer’s market or a blend from the grocery
  • Pecans – Toasted pecans are a very fall flavor and add that needed crunch
  • Yams – Garnet yams, often mistaken for sweet potatoes, cubed and roasted
  • Cotija Cheese – A Mexican cheese similar to feta and easily crumbled
  • Shallot – Softer and sweeter flavor than using an onion
  • Apple Cider Vinegar – The punch to the vinaigrette
  • Dijon Mustard – The substance needed for viscosity
  • Avocado Oil – You could sub olive oil
  • Agave Nectar – What I use to sweeten my vinaigrette

Love Salads? Try These Recipes

Looking for another roasted vegetable salad? Roasted Beet Salad with creamy goat cheese and toasted pecans is my go-to salad. I always have beets on hand, they last a long time in the fridge and are so easy to roast up. In a hurry to get dinner on the table fast? 15 Minute Salmon Salad is for you. It’s like Nicoise Salad, meets Cobb salad, meets the Pacific Northwest. In charge of bringing the party salad? Shaved Brussels Sprouts Salad holds up the best over time, meaning it won’t get soggy and wilt.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.

Fall Salad with Pecans, Yams and Cotija

Fall Salad with Pecans, Yams and Cotija celebrates the earthiness of roasted garnet yams, toasted pecans, crumbled Cotija cheese and greens.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Course Main Course, Salad
Cuisine American, Farm to Table, Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

  • 1 garnet yam peeled and cubed
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper
  • 1 bowl mixed salad greens about 10 oz.
  • 1 cup pecans toasted
  • 1/4 cup Cotija cheese crumbled

Shallot Vinaigrette

  • 1/2 cup shallot thinly sliced
  • 1 tbsp. Dijon mustard
  • 6 tbsp. apple cider vinegar
  • 1 tbsp. agave nectar
  • 1/4 cup avocado or olive oil
  • 1 pinch salt and cracked black pepper

Instructions
 

  • Coat cubed garnet yams in olive oil, salt and cracked black pepper. Roast at 350 degrees for 25 minutes. I use the air fryer for this, but an oven works too! When cooked through, remove and let cool. Toast pecans in a single layer at 350 degrees for 3 minutes. This can be done at the same time as the garnet yams, on a separate shelf in the air fryer or oven. Just remember to take the pecans out at 3 minutes, while letting garnet yams continue to cook.
  • While the garnet yams are roasting, place mixed greens in serving bowl and whisk together the Shallot Vinaigrette.
  • After the garnet yams have cooled, layer them in the mixed greens. Drizzle in dressing, adding a little at a time. You may have leftover dressing. Add in the toasted pecans and Cotija cheese.

Shallot Vinaigrette

  • Combine shallot, Dijon mustard, apple cider vinegar and agave nectar. Slowly whisk in avocado oil. Season with salt and cracked black pepper.
Keyword Autumn Salad, Fall Salad, Garnet Yam Recipes, Salad with Roasted Sweet Potato, Sweet Potato Salad, Thanksgiving Salad, Thanksgiving Side Dish

Grilled Shrimp & Nectarine Salad

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Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.

I love a big green salad packed with all the ingredients. I use my standard method of some type of greens, plus a cheese, add in something crunchy, seasonal veggie or two.  Make it a meal with a protein…the possibilities are endless. I make this salad at least once a week in the summer.  We love how the honey lime grilled shrimp taste with the juicy nectarines.

Most of the ingredients I keep on hand.  I always keep a bag of either pecans or walnuts in my freezer.  They thaw out super quick and add a healthy crunch to any salad. Same with Argentinian Pink Shrimp, they are my go-to protein, so I keep a bag in my freezer. With staple items on hand, it’s easy to throw together a quick dinner.

Oh, and this Honey Lime Dressing is my new favorite!  You’re going to want to keep this recipe to use on rotation. It’s really good on chicken or anything avocado.

Ingredients in Grilled Shrimp & Nectarine Salad

  • Shrimp – Argentina pink shrimp are used in this recipe. They have a sweet flavor that I love and they are sustainably caught.
  • Nectarines – Fresh sliced nectarines pair so nicely with the shrimp.
  • Mixed Greens – Field greens from the market or Organic Girl Supergreens are fabulous.
  • Pecans – Toasted, rough chopped pecans. I keep a bag in my freezer.
  • Red Onion – Thinly sliced red onion.
  • Pea Pods – I like to cut whole pea pods on the bias and open up a few for looks.
  • Basil – Fresh basil leaves are added for a very fresh and unique flavor.
  • Tajin Seasoning – A Mexican inspired seasoning with lots of flavor.
  • Honey – Try and get the best honey you can, it’s worth the extra cost.
  • Lime – Fresh squeezed lime juice.
  • Avocado Oil – I keep avocado oil on hand, but you can sub for other mild cooking oil.

Related Recipes

Looking for a salad that also works an an entrée? These are three of our most popular flavor packed salads. Roasted Beet Salad is so good for you with vitamin packed beets and creamy goat cheese. 15 Minute Salmon Salad showcases sustainably wild caught Bristol Bay salmon. Avocado & Pineapple Salad with Halibut is like being in Mexico on the beach. It’s one of my ultimate favorites!

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Roasted Beet Salad
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado & Pineapple Salad with Halibut

Grilled Shrimp & Nectarine Salad

Grilled Shrimp & Nectarine Salad with honey lime dressing drizzled over mixed greens, toasted pecans, fresh pea pods and queso fresco.
OUT WEST Food & Lifestyle
http://www.outwestlifestyle.com
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Course Main Course, Salad
Cuisine Farmer’s Market, Healthy Recipes
Servings 4

Ingredients
  

  • 8 Argentinian pink shrimp 21/25 count
  • 1 tbsp. Tajin seasoning
  • 1 tbsp. honey
  • 5 oz. mixed greens
  • 1/4 cup fresh basil leaves torn
  • 1 large nectarine pitted and sliced
  • 1 cup sugar peas cut on bias
  • 1/2 cup red onion thin sliced
  • 1/2 cup pecans toasted and rough chopped
  • 1/4 cup queso fresco

Honey Lime Dressing

  • 1/2 cup fresh squeezed lime juice
  • 2 tbsp. honey
  • 1/4 cup avocado oil
  • salt and pepper

Instructions
 

  • Preheat grill. Combine Tajin seasoning and honey. Toss with shrimp and let sit while you prepare salad ingredients. I grill my shrimp with the shell on for more flavor, then remove the shell when eating, but you can grill without shell if desired.
  • In a large salad bowl, combine mixed greens, basil, nectarine slices, sugar peas and red onion. Toast pecans in either your air fryer or oven. Lay in a single layer at and toast for about 5 minutes at 375 degrees. Remove from over and rough chop.
  • Skewer shrimp and grill for about 2.5 minutes on each side. Remove from grill and place in prepared salad. Drizzle with Honey Lime Dressing (see below) and garnish salad with toasted pecans and queso fresco.
Keyword entree salad, Grilled Shrimp Salad, Honey Lime Shrimp, Salad for Dinner, Shrimp Salad

Roasted Beet Salad

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Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Hearty enough for a light meal and perfect as a side dish to grilled chicken or steak. This salad showcases the bounty of the farmer’s market. The beets used in this salad are from Grandview Family Farm who sells their local produce at the Arlington Farmer’s Market in Arlington, WA. The beets are cut in rounds and roasted in olive oil, salt and pepper to really accentuate their earthy flavor.

If you have an air fryer, this is an excellent way to roast the beets. I have the Sur La Table 13 Quart Air Fryer from Costco that comes with three shelves and other extras like a rotisserie. I drizzle the pan with olive oil, place the sliced beets in a single layer and drizzle with more olive oil. Set the air fryer to 400 degrees for about 15 – 20 minutes. The time really varies depending on the size of your beets. Make sure to check after 10 minutes and continue roasting until tender on the inside.

Ingredients in Roasted Beet Salad

  • Beets – I love the combination of both red and yellow beets in this salad.
  • Goat Cheese – Plain goat cheese is all you need as there is a lot of flavor already.
  • Greens – Field greens, Summer greens, any kind of mixed leafy greens work.
  • Pecans – I keep a bag of pecans in my freezer so I can use when needed.
  • Shallot – Thinly sliced shallot adds a nice flavor to this salad.
  • Dijon Mustard – A little Dijon mustard adds texture and zest to the vinaigrette.
  • Lemon – Juice of a lemon brightens the vinaigrette dressing.
  • Agave – Using agave in place of sugar helps the texture while sweetening at the same time.
  • Apple Cider Vinegar – My standby for a simple vinaigrette dressing.
Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Related Recipes

Looking for more salad ideas? Try this main dish 15 Minute Salmon Salad with tender butter lettuce, baked salmon, hard boiled eggs, radish and fresh pea pods. A favorite coastal Mexico inspired salad is our Avocado Pineapple Salad with Halibut drizzled in a light agave lime dressing. Shaved Brussels Sprouts Salad is perfect for the holidays with pomegranate seeds, parmesan and toasted breadcrumbs.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
15 Minute Salmon Salad
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado Pineapple Salad with Halibut
Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.
Shaved Brussels Sprouts Salad
Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.

Roasted Beet Salad

Roasted Beet Salad combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Salad
Cuisine Farm to Table, Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

  • 1 package mixed salad green
  • 1 bundle fresh beets peeled and sliced in 1/2 inch rounds
  • 1 tbsp. olive oil
  • salt and pepper
  • 4 oz. goat cheese sliced in medallions
  • 1/2 cup pecans roasted and rough chopped

Lemon Shallot Vinaigrette

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

Instructions
 

  • Preheat oven to 400 degrees, can also use air fryer at same temp.
  • Toss sliced beets in olive oil, salt and pepper. Place in a single layer on a sheet pan or air fryer pan. Cook for about 20 minutes or until tender and cooked through.
  • Place mixed greens and roasted beets in a serving bowl. Drizzle over desired amount of vinaigrette. Toss to combine. Add goat cheese medallions and chopped pecans. Lightly toss to combine.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil.
Keyword Beet and Goat Cheese Salad, Beet Salad, Hearty Salad, Roasted Beet Salad

Farmer’s Fried Goat Cheese Salad

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Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.

Whether you have your own vegetable garden or frequent the local Farmer’s Market, you can create a beautiful salad from your bounty of produce. During these hot and unusually muggy days of summer, we look towards quick, fresh dinner ideas. This salad takes all those seasonal veggies and layers them into a beautiful summer salad.  It is so pretty that it almost doubles as a table centerpiece with beautiful scalloped edged butter lettuce and lacy arugula. Halved pea pods, thinly sliced radish and cucumber add a whimsical and artsy touch.  And who doesn’t like fried cheese?

It’s All About The Goat Cheese

For this recipe, you want to look for an 8 oz. goat cheese log.  It makes life easier to simply cut the log into 1 oz. medallions instead of trying to form them.  I used herbed goat cheese, but feel free to use any flavor that tickles your fancy.  You can get goat cheese in a variety of flavors from plain to garlic herb and even truffle flavored. You’ll want to keep the goat cheese refrigerated until ready to fry, that way it holds its shape and you end up with perfectly round medallions.   Nestle them in the layers of salad just before serving.

Ingredients in Farmer’s Fried Goat Cheese Salad

  • Fresh Greens – Butter lettuce and arugula.
  • Radish – One bundle of fresh radish.
  • Cucumber – Half of a fresh cucumber.
  • Sugar Snap Peas – About a handful of pea pods.
  • Goat Cheese – 8 oz. goat cheese log.
  • Panko – Japanese bread crumbs.
  • Flour – For dusting goat cheese medallions
  • Shallot – About a tablespoon of shallot for vinaigrette.
  • Dijon mustard – A teaspoon for the vinaigrette.
  • Apple Cider Vinegar – You can substitute for red wine vinegar.
  • Olive Oil – I use extra virgin olive oil.

Looking for Similar Recipes?

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.

Farmer’s Fried Goat Cheese Salad

Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Course Salad
Cuisine Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

Salad

  • 1 head butter lettuce torn
  • 1 cup arugula
  • 4 radish sliced thin
  • 1/2 cucumber sliced thin
  • 1 cup snap peas sliced with a few cut lengthwise to expose peas

Fried Goat Cheese

  • 8 oz goat cheese log sliced into 8 even rounds
  • 1 cup flour seasoned with salt and pepper
  • 2 eggs beaten
  • 1 cup Panko breadcrumbs seasoned with salt, pepper and a pinch of garlic powder
  • vegetable oil for frying

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub rice wine, balsamic or red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar can sub honey or agave
  • salt and pepper

Instructions
 

Salad

  • Layer butter lettuce, arugula, radish, cucumber and snap peas in a large salad bowl.

Fried Goat Cheese

  • Heat enough vegetable oil in a large saute pan over medium high heat to cover thickness of goat cheese medallions.
  • Coat each goat cheese medallion in flour, then egg, then Panko.
  • Gently fry each goat cheese medallion until golden brown on both sides. Remove to a wire rack or paper towel.
  • Arrange fried goat cheese medallions over salad and serve with Shallot Dijon Vinaigrette.

Shallot Dijon Vinaigrette

  • Whisk all ingredients together. Drizzle over salad.
Keyword Dijon Vinaigrette, Earth Day, Fried Goat Cheese, Fried Goat Cheese Salad, Goat Cheese Recipes, Goat Cheese Salad, Main Dish Salad, Mother’s Day Recipes, Spring Salad, Summer Salad

15 Minute Salmon Salad

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Butter lettuce creates a slightly sweet and tender bed for lightly seasoned wild salmon. Easter Egg radish slices are tucked in along with sugar peas and quartered hard boiled eggs. All drizzled with a light vinaigrette made with lemon, shallot, Dijon mustard and agave to sweeten.

Fresh, wild salmon is always a yes for me. You can always tell wild caught salmon from farmed just by the difference in color.  Wild salmon is bright orange / red in color and has a firmer texture. This is from swimming in natural waters and eating a natural, native diet. It is a clear choice for a healthy addition to your recipe as wild salmon has less fat and more Vitamin B12 and Vitamin D.

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette

Ingredients in 15 Minute Salmon Salad

  • Salmon – Fresh, wild caught salmon for the best flavor and texture.
  • Lettuce – Butter lettuce or Bibb lettuce is tender and sweet sold with roots still attached.
  • Radish – Easter Egg radishes are fun to use with their red, pink and white colors.
  • Peas – Sugar peas in the shell add crunch and texture to the mix.
  • Egg – Hard boiled eggs quartered for bite size eating.
  • Spices – Lawry’s garlic salt, chipotle chili powder and brown sugar coat the salmon.
  • Vinaigrette – Shallot, Dijon mustard, apple cider vinegar, lemon juice, agave and olive oil.

Related Recipes

Looking for more healthy recipes? Summer Salad with Fried Goat Cheese Medallions skips the meat for a satisfying meal with crunch and creaminess. Sweet & Spicy Citrus Salmon looks as fabulous as it tastes with a slightly sweet and spicy glaze and layers of mixed citrus. Avocado and Pineapple Salad with Halibut takes flavors from coastal Mexico and pairs with buttery Alaskan halibut.

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.
Summer Salad with Fried Goat Cheese Medallions
Sweet and Spicy Citrus Salmon
Sweet & Spicy Citrus Salmon
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Avocado and Pineapple Salad with Halibut
15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

15 Minute Salmon Salad

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Print Recipe Pin Recipe
Cook Time 15 mins
Course Dinner, Salad
Cuisine American, Farm to Table, Farmer’s Market
Servings 4

Ingredients
  

Salmon

  • 1 lb salmon fillet bones removed, if possible
  • 4 tbsp butter
  • 1/2 tsp Lawry's garlic salt
  • 1 tbsp brown sugar
  • 1/4 tsp chipotle chili powder

Salad

  • 1 head butter lettuce
  • 2 hard boiled eggs quartered
  • 4 large radish sliced
  • 1 cup sugar peas rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave
  • 1/4 cup olive oil

Instructions
 

Salmon

  • Preheat oven to 350 degrees. Line a sheet pan with foil. Place salmon skin side down on the sheet pan.
  • Place four pats of butter evenly on salmon. Season with garlic salt, brown sugar and chipotle chili powder. Bake at 350 degrees for 15 minutes or until center of salmon is cooked through. You want a nice opaque salmon (pink) color and to just start to flake when pressed. While salmon is cooking, make salad.
  • Remove from oven and use pastry brush to spread melted butter and seasoning. Seperate into four servings and place on top of salad. NOTE: Make sure there are no bones when serving in salad.

Salad

  • Gently arrange leaves of butter lettuce in a large serving bowl. Add sliced radish, quartered eggs and sugar peas.

Lemon Shallot Vinaigrette

  • Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil. Drizzle over salad just before serving.
Keyword 15 minute dinners, Butter Lettuce salad, Easter Salad, Easy Salmon Dinner, Health Food, Healthy Salad, Healthy Salmon, Spring Salad