Lifestyle /
Exotic Salad Recipes
Don’t give up your healthy New Year’s resolutions just yet. Packing in a nutritious boost to your day to help you keep in shape can be easy with these delicious salad recipes.
Roasted Butternut Squash and Arugula Salad with Ginger Orange Vinaigrette:
Mix butternut squash with fresh greens and a splash of spring time citrus and you’ve got all your seasons in one tasty bowl!
Ingredients:
Salad:
2 cups baby arugula
1 1/2 cups chopped and peeled butternut squash
1/2 cup crumbled goat cheese
*Optional: grape tomatoes
Dressing:
3 tbsp olive oil
Juice from 1 squeezed orange
1/2" knob of fresh ginger, peeled and minced
pinch of salt
squeeze of honey
Directions:
Preheat oven to 400 degrees.
Line a baking sheet with tin foil and lightly spray with nonstick cooking spray
Spread the squash on the sheet, sprinkle with salt
Roast in the oven for about 30 minutes, until golden and tender.
Remove and let cool slightly.
Toss squash with the arugula.
Sprinkle with goat cheese.
Dressing:
Combine olive oil, fresh ginger, orange juice, salt and honey in a small bowl or sealable container.
Stir or shake until combined then drizzle over the salad.
Serve and enjoy!
Indian Chaat -Chick Pea Salad
Ingredients
3 medium Yukon gold potatoes, peeled, boiled and cut into bite sized cubes
2 tomatoes, seeded and chopped into bite sized pieces
1 can garbanzo beans/chickpeas (about 2 cups), drained and rinsed
1 can corn kernels (about 2 cups), drained and rinsed
1/2 large red onion, finely chopped
1/2 cup roasted peanuts
1/2 bunch cilantro, chopped
1/2 lemon, juiced
1 tbsp chaat masala powder (found at Indian grocery stores; I use the MDH brand)
Directions:
Mix all the ingredients in a big bowl. The chaat will taste great just as it is.
Dressing:
Add some tamarind and cilantro chutney. Serve and enjoy!
Kale, Pomegranate and Caramelized Parsnip Salad
This antioxidant-packed salad is the perfect pick-me-up, combining winter colors with festive springtime greens!
Ingredients:
Salad:
1 large bunch of kale (about 10 large leaves)
1 pomegranate
4 medium parsnips (about 1 lb)
2 tbsp olive oil
3 tbsp maple syrup
Dressing:
1/3 cup olive oil
1 clove garlic, finely minced
2 tbsp maple syrup
2 tbsp fresh-squeezed lemon juice
1 tbsp apple cider vinegar
Salt and pepper, to taste
Optional Garnish:
2 tbsp freshly grated parmesan
3 tbsp toasted hazelnuts
Directions:
Preheat oven to 375.
Wash parsnips, but don’t peel them.
Slice lengthwise into pieces about 3 inches long and slice those into quarters.
Toss with with 2 tbsp olive oil and 2 tbsp maple syrup.
Roast parsnips with 35 to 40 minutes, or until tender inside and crispy golden on the outside.
Remove from oven and set aside to cool.
Prepare kale leaves by cutting away stems from leaves and discard.
Place the kale leaves on top of one another and shred finely.
Dressing:
Place all the salad dressing ingredients in a jar, screw on the lid and shake vigorously.
Toss shredded kale in a large salad bowl with the vinaigrette and set aside for 30 minutes to absorb the dressing.
Deseed the pomegranate.
Add the pomegranate seeds and the cooled roasted parsnip to your salad, shake and serve.
Try one or all three of these recipes and tell us which one you prefer?
Featured Images:
Image 1: pbs.org/food/
Image 2: bp.blogspot
Image 3: eatliverun
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