Roasted Beet and Nectarine Kale Salad with Tahini Dressing (GF,V)

Roasted Beet and Nectarine Kale Salad with Tahini Dressing from Ferns & Peonies www.fernsandpeonies.com

Your dream come true unique salad packed full of healthy fat and nutrients!

Time: 1 hour

Ingredients
Salad:
3 beets, roasted
Large bunch of kale (approx. 5 cups chopped)
Juice of 1 lemon
1 ripe nectarine, sliced
1/4 of a red onion, sliced into thin rings and then in half
1/3 c. pecan pieces
1/3 c. dried white raisins, cranberries or cherries (optional)


Tahini Dressing:
1/4 c. tahini (sesame paste)
2 whole garlic cloves, skin off
2 tsp. tamari sauce (substitute soy sauce if not gluten-free)
1 1/2 tsp. sesame oil
1/4 tsp. kosher salt
1/4 tsp. coarse ground black pepper
1/8 tsp. ground cinnamon
Pinch of ancho chili powder (optional)
1/4 c. olive oil
1/2 c. filtered water

Directions:
Beets:
Heat oven to 350 degrees. Spray aluminum foil with olive oil. Cut green tops off beets and wash thoroughly. Wrap beets loosely in the foil and put on pan in the oven. Roast for 35-45 minutes, piercing with fork to tell when completely roasted. Leave wrapped in foil to cool. Take a paring knife and peel the skin off the beets. Slice and set aside.  

Kale:
Rinse the kale and pat dry. Cut out the larger part of the stalk and then cut up into bit sized pieces. Place into large bowl. Juice the lemon directly onto the kale and massage with clean hands for 5 minutes to soften the kale. Add onion slices.

Dressing:
In your Vitamix or food processor, add all the ingredients except the olive oil and water. Blend a few seconds to cut up the garlic and then while running, slowly power in the oil and then water into the blender. Blend another 10 seconds to emulsify.

Assemble:
Pour dressing over kale salad and mix to coat. Top with pecans and dried berries.

Serves 8.


Nutritional Estimations per Serving of Salad without Dressing: Calories 94. Total Fat 4 g. Cholesterol 0 mg. Sodium 31 mg. Potassium 333 mg. Total Carbs 14 g. Fiber 2 g. Sugars 7 g. Protein 3 g. Vitamin A 84%. Vitamin C 92%. Calcium 11%. Iron 5%.

Nutritional Estimations per Serving Dressing: Calories 112. Total Fat 12 g. Cholesterol 0 mg. Sodium 147 mg. Potassium 34 mg. Total Carbs 2 g. Fiber 1 g. Sugars 0 g. Protein 2 g. Vitamin A 0%. Vitamin C 0%. Calcium 3%. Iron 4%.

Print the recipe here!


Easy Asian Slaw (GF, V)

Easy Asian Slaw - Vegan and Gluten-free from www.fernsandpeonies.com

Time: 15 minutes

Ingredients:
Salad:
12 oz. bag of rainbow salad slaw
1/2 c. diced red onion
1 c. steamed edamame (deshelled)
1/4 c. chopped cilantro

Dressing:
Juice from 1 - 2 limes (1 if using a juicer, 2 if by hand)
1/2 inch of ginger root, peeled and minced
4 tbsp. natural peanut butter (sugar-free)
1 tbsp. tamari sauce (or other gluten-free soy sauce)
1 tbsp. sesame oil
1/2 tsp. course black pepper
1/3 c. water
 
Directions:
In a large bowl, add all salad ingredients.

In a high powered blender or food processor, process dressing ingredients into a creamy consistency. Pour the dressing over the salad and serve.

Serves 6.

Print the recipe!

Read the blog post!


Raw Chopped Salad with Orange Dijon Dressing (GF,V,Rawish)

Raw Chopped Salad with Orange Dijon Dressing - the perfect detox or weight loss salad that is high in fiber and essential nutrients. Find the recipe at www.fernsandpeonies.com

Time: 30 minutes

Ingredients:
Salad:
1 small head of broccoli
1/2 head of cauliflower
1/2 head small red cabbage
15 baby carrots
1 c. mixed fresh herbs (parsley, dill, mint, basil)
1 c. raw almonds

Dressing:
1/2 inch peeled fresh ginger root
1 tbsp. dijon mustard
1/8 c. extra virgin olive oil
1/2 - 3/4 c. fresh orange juice, unsweetened
1 tsp. himalayan pink salt
1/2 tsp. course black pepper
 
Directions:
Get an extra large mixing bowl out to build your salad. Destem, decore, and cut into large chunks the broccoli, cauliflower, and red cabbage.

In your food processor, in individual batches, pulse each salad ingredient for approximately 15 seconds until no large chunks remain. Meaning you will only have one vegetable type processing at a time. Dump the chopped contents of each batch into your large bowl and don’t bother to wash or rinse the food processor between batches. Continue until all the salad ingredients have been chopped and added to the large mixing bowl.

In your food processor, process the salad dressing for approximately 20 seconds until it is emulsified and no ginger chunks remain. Pour over the salad ingredients and gently stir to incorporate. Add more orange juice if the salad is too dry, but do not over-dress!

Makes 8 servings. Will keep for 4 days stored in an airtight container in your refrigerator.

Print the recipe!

Read the blog post!


Wild Rice Salad with Dried Cherries and Fresh Dill (GF,V)

Gluten-free and Vegan Wild Rice Salad with Dried Cherries and Fresh Dill - find the recipe at www.fernsandpeonies.com

Time: 1 hour

Ingredients:
Salad:
1 1/2 c. uncooked wild rice + 6 c. water
1 c. chopped carrots
3/4 c. chopped celery
1/3 c. chopped unsweetened dried cherries
1/3 c. chopped raw pecans
4 spring onions (white and green parts), chopped
1 tbsp. minced fresh dill

Dressing:
1 garlic clove, minced
1 tbsp. dijon mustard
1 tbsp. champagne vinegar
1/4 c. fresh orange juice
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. course black pepper

Directions:
Bring wild rice and water to a boil, reduce heat and simmer 45 minutes until most of the rice starts to open. Rinse immediately with cold water and strain well.

In a large bowl, combine all the salad ingredients.

In a small bowl, whisk together all the dressing ingredients until the mixture emulsifies.

Pour dressing over salad and use a wooden spoon to combine.

Refrigerate for 1 hour or serve at room temperature.


Serves 6.

Print the recipe!

Read the blog post!