Tag Archives: Salads

Chopped Kale, Cranberry, and Pumpkin Seed Slaw!

Kale, Cranberry, Pumpkin Seed Slaw 2

This slaw is a twist on the traditional cole slaw with the Autumn flavors of cranberries and pumpkin seeds, and the added nutrition of Lacinato Kale!

Kale, Cranberry, Pumpkin Seed Slaw

Gosh I love Fall! It’s my favorite season! I love all the spices, warm drinks, cozy sweaters, autumn fruits and vegetables, crunchy leaves, pumpkin patches, pumpkins, Mums, Fall porch decorations, cozy corners with a good book and a quilt, jackets, boots…..Love- It – All! This slaw introduces some of the flavors of Fall without completely letting go of Summer yet IMO.

Autumn Picture Cozy Time

What’s your favorite part about Fall? Please share with me. 🙂

I think you will like the crunch of the pumpkin seeds and chewy cranberries in this slaw. Plus, it has a milder onion flavor with scallions (green onions). It can also be made ahead, which is always handy!

Ingredients

4 Cups of Shredded Green Cabbage

1 Cup of Finely Chopped Lacinato Kale

1/2 Cup of Shredded Carrot

1/2 Cup of Thinly Sliced Green Onion

1/2 Cup of Pumpkin Seeds (I like this sprouted kind)

1/2 Cup of Dried Cranberries, fruit sweetened

Mix all the slaw ingredients together, then make the dressing:

1/2 Cup of Primal Kitchen Garlic Aioli Mayonnaise (here)

1 Tablespoon of Apple Cider Vinegar

1 Tablespoon of Fresh Lemon Juice

1 Tablespoon of Honey

1/4 Teaspoon of Sea Salt

1/4 Teaspoon of Black Pepper

Whisk together the dressing ingredients, and fold into the slaw.

Refrigerate until ready to serve.

Chopped Kale, Cranberry and Pumpkin Seed Slaw, Gluten and Dairy Free

Kale Salad with Cranberries and Cashews

Cranberry Cashew Kale Salad with Mustard Vinaigrette

This is a delicious salad any time of year, but it is particularly good, in my opinion, in Autumn! The crunch of the cashews, and the chewiness of the dried cranberries, along with the savory scallions and tangy mustard maple dressing is the perfect balance of sweet and zesty!

Kale Salad with Cranberries and Cashews

1 Bunch of Lacinato Kale (also known as dinosaur kale)

1/3 Cup of Dried Cranberries (fruit juice sweetened if available)

1/3 Cup of Raw Cashews

2 Scallions (thinly sliced)

1 Tablespoon of White Balsamic Vinegar

Mustard Maple Dressing:

1/4 Cup of Olive Oil

1 Tablespoon of White Balsamic Vinegar

1 Tablespoon of Dijon Mustard

1/4 Teaspoon of Sea Salt

1/8 Teaspoon Black Pepper

Directions:

Wash and strip the stems from the kale. Tear the kale leaves into bite sized pieces and add them to a medium salad bowl. Pour over 1 tablespoon of white balsamic vinegar and massage the kale leaves with your hands. The vinegar and massaging will help break down the fibers in the kale and make them tender, about three minutes will do.

Add in the cranberries, cashews and sliced scallions.

Whisk together the Dressing ingredients, and pour over the kale salad. Toss and serve!

Delicious Kale Salad with Cranberries, Cashews and a Maple Mustard Dressing. Gluten and Dairy Free

20 Paleo Salads to Make This Summer!

Looking to shake up your salads? I have you covered with 20 delicious recipes that I rounded up for you so you don’t have to! Lighter Fare is very appealing in the warmer months of Summer. The Farm Markets are bursting with peak-season produce chocked full of abundant nutrients.

Enjoy these 20 Paleo Summer Salad recipes by some wonderful bloggers. Mix it up! The fleeting availability of Summer fruit and vegetables make it an exciting time for salads. Make the most of the season!

Bacon Date Fennel Salad with Grilled Peaches from Savory Lotus

Low FodMap Seven Layer Salad from A Girl Worth Saving

Broccoli Salad with Crispy Bacon from Paleo Grubs

Paleo Steak Salad with Coconut Pan Fried-Peaches by Paleo Magazine

Tangled Thai Salad by Danielle Walker

Summer Peach and Berry Fruit Salad by Me 🙂

Paleo Detox Salad from Fed & Fit

Hot Cranberry Spinach Salad from The Paleo Mom

Warm Taco Style Salad from The Healthy Foodie

Bistro Lemon Chicken Dinner Salad by Me 🙂

Tarragon Chicken Salad with Asparagus, Strawberries and Djon Vinaigrette from The Thin Twin

Easy Turkey and Bacon Club Salad from Diane Sanfilippo of Balanced Bites

Italian Chopped Salad from Paleo Hope and Autoimmune Disease

Strawberry and Macadamia Nut Chicken Salad from Girl Meets Paleo

Chicken and Cabbage Salad with Almond Butter Dressing from Paleo Leap

Endive, Radicchio and Apple Salad with Porkitos and Hazelnuts by Nom Nom Paleo

Cape Cod Chopped Salad by Barefoot Contessa via Food Network (Cheese Optional)

Deli Chicken Salad by Sam

Peachy Jar Salad with Ginger Vinaigrette by Sam

Spiralized Golden Beet Salad by Sam

Orange Apple Pecan Cookout Salad

I am so excited that cookout season is here finally! Cold salads to serve alongside something on the grill lets me relax outside with a glass of something to sip beforehand, because the sides are prepared and marinating in the refrigerator.

Orange Apple Pecan Cookout Salad

Leafy green salads are great, but heartier salads to heap on your plate are filling and fun as well. I have a new recipe for you that is packed with vegetables and fruit with a sprinkling of crunchy pecans. You can make it up to two days in advance. It just gets better with time. One of the things I love about this salad is all the colors and the fresh tastes.

This is a robust side with healthy, grain free, nutrient rich carbohydrates. Here is what you will need!

Orange Apple Pecan Cookout Salad

Preheat the oven to 375º degrees. Line a rimmed baking sheet with parchment paper, and prepare the Squash.

Butternut Squash Prepped for Roasting

Place the squash cubes from below on the cookie sheet and toss with 2 Tablespoons of Olive Oil, 1 Teaspoon of Sea Salt and 1/4 Teaspoon of Black Pepper. Roast for 20 minutes until tender but still holding together. Try a piece to make sure it is how you like it. Then,

Ingredients for Salad:

1 Medium Butternut Squash, Peeled, Seeded and Cubed into 1 1/2 inch cubes

(Roast the Squash Above and Cool Slightly before making the Salad, Measure out 4 Cups of Squash and save any extra for another time.)

1 Can of Mandarin Oranges (I used Native Forest Brand in it’s own juice)

1 Apple, seeded and diced (I like Fuji, but you choose)

1/4 Cup Fruit Sweetened, Dried Cranberries

1/4 Cup Raw Pecans, Coarsely Chopped

2 Scallions, sliced

Ingredients for Dressing:

1/4 Cup Olive Oil

2 Tablespoons Fresh Squeezed Orange Juice

2 Tablespoons of Cider Vinegar

1 Tablespoon of Honey

1 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

Directions: Whisk together your dressing and set aside. In a large bowl, add the prepared salad ingredients including the roasted squash cubes that have mostly cooled. Pour the dressing over the ingredients, and gently toss. Taste, and season with more salt and pepper if needed. Place in the refrigerator two hours before serving to let the flavors meld.

Ready to Toss

This salad keeps well in the refrigerator. It is a delicious, filling, colorful salad that is packed with all those wonderful fruits and veggies to make us glow with health!

Eat Your Nutrients!

Italian Romenesko Fennel Salad

What is Romenesko? It is a gorgeous member of the Broccoli, Cauliflower, Brussel Sprout family. It does look like an alien cousin to Broccoli! I love fun vegetables, don’t you?

It is bright grass green and very pretty. I love the texture of it, which is similar to cauliflower. So I thought, why not incorporate it in a salad cooked? Here is a veggie packed salad with Italian flair.

Italian Romenesko Fennel Salad with Italian Vinaigrette

Italian Romenesko and Fennel Salad with Italian Vinaigrette

Ingredients for Salad:

1 Head of Organic Iceburg Lettuce or Two Heads of Organic Romaine

One Head of Organic Romenesko

1 Large Fennel

1 Large Organic Tomato

1 small can of Black Olives (I use Field Day 3.8 oz.)

2 Tablespoons Olive Oil

1/2 tsp. Himalayan Pink Salt

1/4 tsp. Black Pepper

1 tsp. fresh Lemon Juice

Directions:

Finely shave your fennel after cleaning and cutting off top and clean and separate your Romenesko pieces. In a heavy skillet add olive oil and heat over medium heat. Add shaved fennel and romenesko and saute covered for ten minutes until just becoming tender. Remove lid, add a teaspoon of fresh lemon juice and continue to saute until starting to brown and any liquid has evaporated, about 5 to 10 more minutes.

Meanwhile place your lettuce, sliced tomato and black olives in a salad bowl.

While the Fennel Romenesko mixture cools, make your salad dressing.

Italian Vinaigrette:

Ingredients:

1/4 Cup Good Extra Virgin Olive Oil

2 Tablespoons Garlic Infused Olive Oil

2 Tablespoons White Wine Vinegar (check it is zero carbs, so not added sugar)

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Organic Italian Herbs

Combine all the ingredients and Shake it Up to emulsify.

Italian Vinaigrette

Add the Fennel and Romenesko to your salad and toss with the dressing. Serve! We had this for dinner with broiled fish. It is a light and satisfying meal.