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Chef Cindy

Salad

Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing

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Not your typical green bean salad!

Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing is not your typical Green Bean Salad! The flavor of the pickled red onions, chives and the jalapeño mustard dressing mesh together so well with the green beans and tomatoes. Even the pickiest of eaters will love this!

Pickled Red Onions

These pickled red onions are incredible! My inspiration came from one of my favorite food bloggers @loveandlemons. I decided to use them as a finishing touch for my green bean recipe. It’s as simple as cutting the onions, heating the vinegar mixture and placing all the ingredients in a mason jar. Just wait approximately 1 hour or overnight for the onions to become tender and turn a beautiful pink color. It’s a as simple as that!

The next step is to prepare your green beans. The batch of beans I used for this recipe were fresh from the Golden Earthworm Organic Farm CSA I belong to.

  • trim & steam
  • place in cold water bath & strain
  • pat dry & place in large bowl
Prepare the Green Beans
Prep the peppers, tomatoes, garlic, jalapeño and chives
Make the jalapeño mustard dressing
Plate the ingredients beautifully in a large serving bowl
Drizzle the dressing over the salad

And you are ready to eat a delicious & nutritious salad!

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Green Bean Salad with Pickled Red Onions & Jalapeño Mustard Dressing

  • Author: Cindy
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4 salad servings 1x
  • Category: Salad
  • Method: Steamed
  • Cuisine: Vegan, Vegetarian
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Description

Green Bean Salad with Pickled Onions & Jalapeño Mustard Dressing is a delicious salad to make especially when entertaining. You can make this hours ahead of time and it will be just as delicious if not more! The colors of the salad make for a beautiful accent to your dinner table.

Scale

Ingredients

Salad:

Pickled Red Onions

4 cups green beans

1 cup sun gold tomatoes (or cherry tomatoes)

1/2 yellow pepper

1/2 red pepper

Jalapeño Mustard Dressing:

2 tablespoons vinegar

1 teaspoon dijon mustard

1/2 teaspoon salt

3 tablespoons chives, chopped

1 garlic clove, chopped fine

1/4 – 1/2 teaspoon  chopped jalapeño

4 tablespoons of extra virgin olive oil

Instructions

  1. Prepare the Pickled Red Onions (1 hour before or overnight)
  2. Trim the ends off the green beans and cut into bite size pieces. Rinse and place in a heated double boiler until tender crisp (approximately 5-7 minutes)
  3. While cooking set up a cold water bath for the greens beans. When beans are done, immediately plunge the beans in the cold water (so they stop cooking). Let sit for a few minutes, them strain (pick out the ice cubes if any). Pat dry the beans and place in a serving bowl.
  4. Clean & cut the tomatoes in half. Seed & dice the peppers. Place aside.
  5. In a measuring cup, add the vinegar, mustard, salt , chives, garlic and jalapeno. Whisk in the extra virgin olive oil.
  6. Plate all the ingredients (as pictured) and drizzle the dressing over it.
  7. Toss before serving. 

Keywords: Vegan, Vegetarian,

Roasted Butternut Squash & Quinoa Salad Recipe

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Roasted Butternut Squash & Quinoa Salad is another salad recipe to make with one of my favorite fall/winter squashes – Butternut Squash. Quinoa is a great base for this vegan salad providing 8 grams of protein and 5 grams of fiber in 1 cup. This becomes a “Power Bowl” when filled with micro-greens, cranberries and avocado!

Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

Roasted Butternut Squash and Quinoa Salad – a “Power Bowl” of energy boosting nutrition!

Roasted Butternut Squash can go a long way and provide the main or accent ingredient for numerous recipes. As posted in the past, by roasting just one butternut squash and putting some aside or simply having some leftover from serving as a side dish, you can make additional recipes i.e., Roasted Butternut Squash Soup and Roasted Butternut Squash Salad with Pear & Pecan.

Cook the quinoa, cut up the avocado, and plate the ingredients – warm or cold, it makes a delicious lunch or dinner salad.

Be sure to mix all of the ingredients together to blend the flavors!

There is no need to add any dressing to this salad (or extra calories)! The creamy texture from the avocado mixed with all of the other ingredients provides a perfect balance. But if you desire, a drizzle of extra virgin olive oil can be added.

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Roasted Butternut Squash & Quinoa Salad Recipe

  • Author: Cindy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner, Salad
  • Method: Cook
  • Cuisine: Vegan, Vegetarian
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Description

Roasted Butternut Squash & Quinoa Salad Recipe is a “Power Bowl” of energy boosting nutrition combining butternut squash, quinoa, micro-greens, cranberries and avocado! Perfect for a cold fall quinoa salad for lunch or a warm winter grain salad for dinner!

 

Scale

Ingredients

2 cups of roasted butternut squash (*see recipe link in the instructions)

2 cups of vegetable broth

1 cup quinoa

1/4 cup cranberries

1 – 2 avocados

1/4 cup microgreens

Instructions

  1. Prepare the roasted butternut squash. 
  2. Combine vegetable broth and quinoa in a medium size pot. Heat to a boil, then simmer, covered, until the germ has spiraled out from the grain, approximately 15 minutes. Option: Toast the quinoa in a skillet, on low heat, before adding it to the pot. This gives an added roasted flavor to the grain.
  3. Cut the avocado into cubes.
  4. Plate the salad – quinoa as a base, then sections of cranberries, butternut squash, avocado and then topped with microgreens.

Notes

* If serving cold, you can prepare the quinoa and butternut squash ahead of time and refrigerate. Plate when ready to serve.

Keywords: roasted butternut squash salad, fall quinoa salad, winter grain salad, vegan, vegetarian

Roasted Butternut Squash with Pear & Pecan Salad Recipe

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Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Roasted Butternut Squash with Pear & Pecan Salad

There are so many ways to use Butternut Squash when it is peeled, cubed and roasted. I especially love it mixed with greens, fruits and nuts in a salad. Try this Butternut Squash with Pear & Pecan Salad! Just drizzle with olive oil and balsamic vinegar for lunch (vegetarians can top with goat or feta cheese). Or you can have it alongside Roasted Butternut Squash Soup using a portion of the the roasted butternut squash put aside from the recipe.

How to make Roasted Butternut Squash Salad

Peel, Cut & Cube Butternut Squash,
Season & Roast at 375°

For additional guidance, check my post on how to roast a butternut squash.

  • Asian Pear
  • Cored

Asian Pears are available in the Fall/Winter seasons and are delicious in this salad! But, green D’Anjou Pears are great also. Simply core, slice and cube them for the salad. If you do not have an apple corer, just slice the pear in half and scoop or cut out the seeds.

Plate with your favorite greens & nuts
Top with extra virgin olive oil & balsamic vinegar and serve!
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Roasted Butternut Squash with Pear & Pecan Salad

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Vegan
  • Method: Roasted
  • Cuisine: Salad
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Description

Roasted Butternut Squash with Pear & Pecan Salad is a quick and easy salad to make with roasted butternut squash put aside or leftover from making soup or other Butternut Squash Recipes!

Scale

Ingredients

2 cups of spinach and 2 cups of arugula, cleaned & mixed

1 pear (Asian recommended if available), cored, sliced & cubed

1/4 –1/2 cup pecans, chopped with a few whole put aside for topping

2 cups of roasted butternut squash (**leftover), cooled or room temperature

extra virgin olive oil

balsamic vinegar

*3 – 4 tablespoons goat or feta cheese (vegetarian option)

sea salt & fresh pepper

Instructions

  1. Plate greens and top with butternut squash, pears and pears.
  2. Drizzle with extra virgin olive oil and balsamic vinegar, salt & pepper to taste

 

Notes

A blend of different greens, nuts or fruits can be used and will taste delicious with this recipe!

** If leftover squash is used, this salad can be pulled together in less than 15 minutes!

Keywords: roasted butternut squash recipe, asian pears, vegan, vegetarian, salad

Vegan Caesar Salad with Roasted Chickpea Croutons

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Vegan Caesar Salad with Roasted Chickpea Croutons

Caesar Salad lovers or not … this salad is for you!

Whether you are a traditional Caesar Salad lover or not, I’m sure you will agree that this Vegan Caesar Salad with Roasted Chickpea Croutons is “out of this world” delicious! It is packed with nutrition from the greens, and tons of flavor from the nuts, seeds and chickpeas. But, one of the key ingredients for flavor in this recipe comes from a vegan and vegetarian favorite – Nutritional Yeast.

What is Nutritional Yeast?

Nutritional yeast is a dehydrated yeast product. The yeast comes from the strain Soccharomyces cerevisiae, the same type of yeast that’s used to brew beer and bake bread. The yeast is harvested, washed, and then heated to dry which then makes it inactive. It is then crumbled into powder and then packaged for use.

What does Nutritional Yeast taste like and is it healthy for you?

Nutritional yeast has a rich, nutty flavor that mimics many taste aspects of cheese. Nutritional yeast is super nutritious. It is also one of the few plant sources of B12, which makes it a must have ingredient for vegans and vegetarians.  Just one tablespoon delivers slightly more than the daily recommended amount for adults.

Note: Vitamin B12 is known to help with our nervous system, blood-cell formation, digestion, brain function and much more. It is also a water-soluble vitamin, which means we need to replenish it every single day, since it doesn’t get stored in our bodies like fat-soluble vitamins.

Where can I buy Nutritional Yeast?

There are many brands of Nutritional Yeast (Bob’s Red Mill, Bragg”s Premium, Simply Organic, Whole Foods), and they are readily available at most markets or to purchase on line.

How do I prepare Vegan Caesar Salad?

There are 4 components to making Vegan Caesar Salad with Roasted Croutons:

  • Fresh Greens – Romaine Lettuce (or a mix with Lactino kale)
  • Roasted Chickpea Croutons
  • Caesar Dressing
  • Nutty Parmesan Cheese
Romaine Lettuce – clean leaves in salad spinner
Nut & Seed Parmesan Cheese Mix – pulse to mix in food processor

Roasted Chickpea Croutons – Season & roast in oven for up to 30 minutes

Caesar Salad Dressing – soak cashews overnight and blend all ingredients

Plate the greens, top with crotons & cheese mix and a drizzle of dressing
Vegan Caesar Salad with Chickpea Croutons on a serving platter
Lactino Kale (Tuscan, Dinosaur, Black) made a nice addition to caesar salad
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Vegan Caesar Salad with Roasted Chickpea Croutons

★★★★★ 5 from 1 reviews
  • Author: Cindy
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Salad, Entrée
  • Method: Roasted/Raw
  • Cuisine: Vegan
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Description

Vegan Caesar Salad with Roasted Chickpea Croutons is a flavorful blend of nuts, beans and spices placed over romaine lettuce or a blend of greens.

Scale

Ingredients

1 large head of romaine lettuce (or 1 small head of romaine and 1 bunch of Lactino kale)

Roasted Chickpea Croutons:

1 container (13.4 ounce) or can of chickpeas

1 tablespoon extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/4 teaspoon of cayenne pepper

Caesar Dressing:

3/4 cup raw cashews, covered & soaked in water overnight

1/2 cup water

1 medium lemon juiced

1/2 tablespoon Dijon mustard

2 tablespoons of extra virgin olive oil

2 garlic cloves

2 teaspoons capers

1 tablespoon Worcestershire sauce

1/2 teaspoon sea salt & pepper, or to taste

Nutty Parmesan Cheese:

1/3 cup raw cashews

2 tablespoons of sunflower seeds

1 garlic clove

1 tablespoons of nutritional yeast

1 tablespoon extra virgin olive oil

sea salt to taste

Instructions

  1. Place cashews (for dressing) in a bowl or measuring cup and soak in water overnight. Drain & rinse.
  2. Lettuce: Break each leaf apart by hand (or cut) into bite size pieces, setting a few whole leaves aside for plating purposes. Clean in a salad spinner or bowl of water. Dry thoroughly. 
  3. Croutons: Preheat oven to 400°. Drain & rinse chickpeas. Place in a clean towel to dry. Remove the chickpeas from the towel and place on a parchment lined baking sheet. Pour olive oil over the chickpeas and move them around  gently so they are coated evenly. Sprinkle the seasonings over the chickpeas and shift around again (I find it easiest to just rotate them around with my hands). Roast for approximately 30 minutes, until crispy golden brown, rotating after 15 minutes with a spoon or spatula.
  4. Dressing: Drain & rinse the cashews. Place all of the ingredients in a high speed blender and process until smooth & creamy. Add more water if necessary. You can also add more nutritional yeast if you desire.
  5. Nutty Cheese: Place cashews & garlic in a food processor and blend until fully chopped. Add the remaining ingredients (except oil) and pulse until blended well. Add the oil and pulse a few more times.
  6. Plate greens (or in a large bowl). Top with chickpea croutons, nutty parmesan cheese and a drizzle of the vegan caesar dressing. 

 

Keywords: vegan caesar salad dressing, roasted chickpea croutons, nutritional yeast recipe

Gluten-Free Panzanella Salad

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Panzanella Salad

I love tomatoes & I love bread! Put the two together 🍅 & 🥖 and we have Panzanella Salad 😋!! This is one of the easiest salads to make and is always a big hit with my family or friends. There are many variations of this Panzanella Salad, but I decided to make this one a Gluten-Free Panzanella Salad. But, you can use whatever bread you like for this recipe. Preferably, firm & crusty so it can still hold together when soaking up the juice of the tomatoes. Yum!

Panzanella Salad, originated in Italy “panmolle” and is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Do I have to use “stale” bread to make Panzanella?

Definitely not! I actually prefer to use fresh bread and then toast it in an oven. That way, the bread is still soft on the inside but crispy on the outside, which in my opinion, tastes so much better!

How long is Panzanella good for and what can I do with the leftovers?

If you want to make it ahead of time, prepare and mix all of the ingredients except for the bread. I like to eat it within a half hour of mixing the bread in. It soaks in just the right amount of the juices without become too mushy but some people enjoy it even hours later. I haven’t tried this yet, but leftovers from the night before, can be blended in a food processor and probably be made into a delicious soup. I will give a link for that in the future, when I give it a try.

What other ingredients taste good in Panzanella Salad?

I have made many versions of Panzanella salad so here’s your chance to get creative also. You can mix in any of the following:

  • Red, Yellow & Green Bell Peppers
  • Capers
  • Sourdough, Italian, Ciabatta, French Baguette, Rosemary Bread, …
  • Chopped Greens – Spinach, Arugula, Dandelion, ..
  • Grated Parmigiano-Reggiano or Asiago Cheese

What can I serve with Panzanella Salad? Can Panzanella Salad be a meal?

Yes, Panzanella Salad can easily be a meal just by adding your favorite protein. My preference is to simply add garbanzo beans or to prepare a side protein such as a vegan sausage/burger. Of course – meat, poultry, seafood works also if you are not on a plant based diet!

How to make Panzanella Salad – Panzanella Ingredients

1- Start with fresh tomatoes!

I’ve waited all summer for the arrival of these organic, red & yellow juicy tomatoes from the CSA I belong to and they are finally here!!

2- Choose your bread!

This is a delicious gluten-free bread that is sold in most markets in the freezer section.

Cut your bread into cubes & toast in the oven until crispy.

3- Prep the rest of your salad ingredients!

Seed & slice the cucumbers.

Cut the red tomatoes into chunks.

Halve the cherry tomatoes, slice the red onions, chop the basil & garlic and mix all the ingredients together and you have Panzanella Salad!

Panzanella Salad
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Gluten-Free Panzanella Salad

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 – 6 servings 1x
  • Category: Salad
  • Cuisine: Italian
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Description

This is a twist on the traditional Tuscan salad recipe, Panzanella Salad, but made with gluten-free bread that is toasted. 

Scale

Ingredients

1 1/2 loaf of gluten-free bread (about 3 cups)

olive oil spray

1 tsp garlic powder

1/2 tsp salt & 1/4 tsp pepper

1/2 english cucumber

3–4 large ripe red tomatoes

1 cup cherry tomatoes (sungold)

1/2 red onion, sliced thin

20 leaves fresh basil, chopped

Dressing:

1 tsp fresh garlic, chopped

3 tbsp champagne vinegar

1/2 cup olive oil

1/2 tsp salt

1/4 tsp ground pepper

Instructions

  1. Preheat the oven to 325°.
  2. Cut the bread into cubes. Place on a parchment lined baking sheet. 
  3. Spray with olive oil and season with garlic, salt & pepper. Bake for 15 minutes until golden brown.
  4. While bread is toasting, prep other ingredients. Peel, halve, seed & slice the cucumber. Cut the tomatoes into large chunks.
  5. Halve the cherry tomatoes. Thinly slice the red onions. Chop the basil.
  6. Prepare the dressing by mixing all the ingredients together.
  7. Place all ingredients (except bread) in a large bowl and mixing thoroughly with the dressing. 
  8. When ready to serve, add toasted bread to the serving bowl and gently stir in the tomato mixture. It is best to serve within a half hour of mixing.

 

Notes

  • The traditional Panzanella is made with “stale” Italian Bread which is great also (no need to toast)
  • Capers & Bell Peppers are another great addition to the recipe

Keywords: Panzanella, Gluten-Free, Italian Tomato & Bread Salad, Vegan, Vegetarian

Spinach Salad with Roasted Shiitake Mushrooms

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Spinach salad plated with roasted shitiake mushrooms, tomatoes, sliced radiahes & turnips
Spinach Salad with Roasted Shiitake Mushrooms & Cherry Tomatoes

A VEGAN TWIST on the CLASSIC SPINACH SALAD made with BACON!

Spinach salad is a “classic” that is served in many restaurants and comes topped with hard boiled eggs, sliced button mushrooms, crumbled bits of bacon and topped with a drizzle of a warmed vinaigrette dressing. Yes, I get it … that sounds delicious! But if you haven’t tried roasted shiitake mushrooms yet in place of bacon – here’s your chance! I say this is a no-brainer first step to going down the vegan path. You will not miss the taste of bacon in this salad!

But, first it starts with great ingredients! I can’t stress enough about the importance of buying organic, especially spinach which is on the EWG’s Dirty Dozen List. Although it is healthy to eat your fruits and vegetables on a daily basis, some you must pay the extra money for the organic when available.

Dirty Dozen List

PRODUCE WITH THE HIGHEST LOADS OF PESTICIDE RESIDUE FOUND ON THEM

Strawberries/Spinach/Nectarines/Apples/Peaches/Pears

Cherries/Grapes/Celery/Tomatoes/Sweet Bell Peppers/Potatoes

Spinach, mushrooms & radishes in a cork bowl
Spinach, red radishes & salad turnips fresh from the farm … toss in a few shitake mushrooms for the perfect salad!

Every week during the spring, summer and fall months, I pick up vegetables from my local CSA – Golden Earthworm Organic Farm. When I saw these incredibly large green spinach leaves in my batch, I knew immediately I had to eat them raw in my salad. I wanted to taste every bit of these green beauties in my spinach salad! But, of course, any spinach greens purchased at your local market are great for this salad, even lightly sautéed or wilted greens, if you prefer them cooked.

Is spinach healthier eaten raw or cooked?

Raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron. Oxalic acid binds with calcium and other nutrients, making it unavailable for use by our bodies. But, there is no need to shun raw spinach simply because it contains oxalic acid. It is also rich in many essential nutrients, some of which are more available to our bodies when we consume them raw. These nutrients include folate, vitamin C, niacin, riboflavin, and potassium.

When you eat cooked spinach, you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron and important carotenoids also become more absorbable.

Both raw and cooked spinach are excellent sources of iron, containing twice as much as other leafy greens. A 100-gram serving of raw spinach contains 2.71 mg of iron, whereas cooked spinach contains 3.57 mg.

As with most foods you eat, try and vary your ingredients (vegetables, fruits, proteins) and how you prepare them. (E.g., eating raw spinach on a daily basis whether in salads, juices or sandwiches may eventually lead to some health issues down the line.)

Spinach is a superfood!

Spinach is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. Spinach has large quantities of vitamin A and vitamin C which are crucial for the building and maintenance of collagen which provides structure to skin and hair. Leafy green vegetables also contain the highest amounts of vitamin K which are a necessary nutrient to build and maintain healthy bones. Just 1 cup of raw spinach fulfills a daily requirement for both men and women!

Sliced shiitake mushrooms on parchment paper
Almost ready to be roasted … just a drizzle of olive oil & a sprinkle of sea salt needed!

Shiitake mushrooms are a staple ingredient in my kitchen. They add so much flavor to almost any type of cuisine, especially in a sauté or sprinkled on top of a salad or soup.

Spinach Salad prepared & plated
Spinach Salad with Roasted Shitiake Mushrooms & Cherry Tomatoes

Spinach greens are incredibly versatile for a salad. Spinach salad can be topped with a variety of fresh fruits (strawberries, blueberries, raspberries, apples), nuts (slivered almonds, walnuts, pecans, pistachios), and cheeses (goat, feta, asiago, pepper jack). Mix & match however you want and get creative!

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Spinach Salad with Roasted Shiitake Mushrooms

  • Author: Cindy
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2–4 Servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Vegan
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Description

Spinach salad with roasted shiitake mushrooms, cherry tomatoes, slices of radishes & salad turnips and topped with a drizzle of olive oil and balsamic vinegar

Scale

Ingredients

2– 3 cups of spinach leaves

3.5 oz of shiitake mushrooms

4 red radishes

4 Japanese salad turnips

1/2 cup cherry tomatoes

2 tbsp olive oil

3 tbsp balsamic vinegar

Instructions

  1. Place spinach leaves in a salad spinner to clean. Loose (not packaged) spinach leaves can be very dirty so it may take 3 cycles of cleaning in the salad spinner.
  2. Cut the dirty stems off the shiitake mushrooms & wipe clean with a damp paper towel, if needed. Slice them crosswise as thin as possible.
  3. Place on a baking sheet lined with parchment paper. Drizzle with 2 tbsp of olive oil and sprinkle with 1 tsp or more of sea salt.
  4. Roast at 375 for approximately 20 min or until crispy.
  5. While roasting, slice the radishes and turnips into a matchstick cut.
  6. Clean the tomatoes and slice each in half.
  7. Plate the spinach and top with radishes, turnips, tomatoes and top with roasted mushrooms. 
  8. Finish off with freshly ground pepper and a drizzle of olive oil & balsamic vinegar, to taste. 

Notes

Optional add on ingredients: onions (red onions or shallots), cheese (goat or asiago).

Note: Japanese salad turnips aren’t always available so you can use more radishes or try kohlrabi for a little crunch!

Keywords: vegan spinach salad