Harvest Salad with Maple Cinnamon Vinaigrette

We’re just past the half-way point of our Six Weeks of Salads journey, and if this has taught me anything, it’s that I tend to think arugula is the only acceptable salad-leaf. Baby arugula is, in my mind, the undisputed champion of the salad world. Why deal with lettuce, which is essentially just less flavorful arugula? So, I guess, I learned two things: lettuce belongs on sandwiches, and arugula is king. Things would get pretty boring, though, if I kept offering you arugula salads every single time. So, I’m changing things up. No arugula here, and thankfully, no lettuce either.

I never was a big salad person growing up. Unless the salad had no lettuce in it, in which case I was easily convinced. So, when I grew up and started having to reason with my own self to eat my vegetables, I tried all sorts of different new and exciting salads. I had a very simple garden salad made on baby arugula with some feta, tomatoes, onions, and a simple lemony dressing. I also had raw broccoli in a broccoli salad. Similarly, I had raw brussels sprouts in a salad, too.

I’ve had many different salads over the years, but the most fun, stand-out experiences for me was when I had these vegetables, that I’d only ever had cooked, in salad form. That’s why when I was brainstorming ideas for this harvest salad, I knew from the start the base was going to be brussels sprouts. To me, they’re the ultimate cold weather vegetable.

Now that I’ve discussed the base, let’s talk about everything else! The weather’s been getting colder here in Australia, so a quick look at the produce section of my grocery store was plenty of inspiration for this. Beautiful dark kale leaves, ripe and juicy pomegranates, and all sorts of different apple and pear varieties. When it came time to dream up the dressing, it had to be made on apple cider vinegar, of course. Then came the risky, but rewarding, decision to add in the sweet, warm flavors of cinnamon and maple syrup. The result is a really comforting salad packed full of flavor.

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Harvest Salad with Cinnamon Maple Vinaigrette

( 0 reviews )

Yield: 41x2x3x4x5x

Author: Dahlia Dei

Prep time: 5 MinCook time: 2 MinTotal time: 7 Min

This apple brussels sprout salad is packed full of comforting autumnal flavors, making it the perfect side dish for any cold-weather meal...

IngredientsUSMetric

• 1 honey-crisp apple, chopped
• 1 granny smith apple, chopped
• 1 bunch of kale, sliced
• 500g brussels sprouts, shredded
• A small handful of walnuts, roughly chopped
• A small handful of pepita seeds
• A small handful of almonds, roughly chopped
• Pomegranate seeds
• Cinnamon Maple Vinaigrette (recipe below)

Cinnamon Maple Vinaigrette

• 1 shallot, sliced
• 1/4 cup olive oil
• 3 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon cinnamon

Instructions

1. Heat up the olive oil in a small pan. Fry the shallot in the olive oil until golden and fragrant, about 2 minutes.
2. Take the oil off the heat and add in the maple syrup, apple cider vinegar, and cinnamon. Set aside to cool slightly.
3. In a large bowl, combine the kale, brussles sprouts, nuts, seeds, and warm dressing. Once well combined, add in the apples and pomegranate seeds. Toss and serve. Enjoy!

Notes

• This recipe is vegan and gluten free.
• You can play around with the type of apples used in this salad, and you can even try pear!

Nutrition Facts

Calories

405.13

Fat

23.54

Sat. Fat

2.82

Carbs

46.93

Fiber

11.07

Net carbs

35.87

Sugar

28.5

Protein

8.74

Sodium

53.53

Cholesterol

0

Actual nutritional value may vary based on quantity of balsamic glaze and honey used.

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Tag @dahliadei_wellness on instagram and hashtag it # dahliadei

Blackberry and Fig Salad with Goat Cheese and Rose

Very, very excited to share this salad. It is so simple to make and comes together in no time—but it tastes like it should’ve taken way more effort. The sweet-salty combo is a tale as old as time, but add in peppery from the arugula, add in floral from the rose petals and the fig, and each bite is just perfection with the sparkles emoji.

I wanted a fun, elevated take on fig and prosciutto salad that could totally hold its own without the prosciutto (which btw would be a very tasty addition to this salad). First thing I thought of was pistachio and naturally (for some reason) I thought about rose. At first I was thinking about making some sort of rose water-blackberry jam dressing (which did absolutely taste amazing with some balsamic vinegar), but then I felt like things were getting out of hand and the more delicate flavors were easily overpowered.

On a quest to lean into the pepperiness of the rocket, the sweetness of the berries, and the earthiness of the figs, I figured two components were a must: balsamic glaze (I always have a bottle on hand, but if you don’t, it’s very simple to make, instructions in the notes), and honey. The honey would bring in a new floral note to complement the rose and the fig. To balance out the sweetness, some goat cheese and a sprinkle of flaky sea salt seal the deal.

So, this recipe is purely for fun. Unlike my last two salads, I wouldn’t recommend this one as a meal. This is a very fun, very exciting snack. It’s also a very impressive side dish. These flavors would pair beautifully with lamb in particular if you were thinking about serving this at your next dinner party.

With a very simple and short ingredient list, I’m pretty confident that this beautiful salad will become a staple once you give it a try—it’s just so much flavor pay-off for so little work. I don’t want to over-hype this, so I’ll just stop and tell you to give this salad a try. Then try it with the blackberry jam-rose water dressing if you want more sweetness and a stronger floral flavor.

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Fig and Blackberry Salad

( 0 reviews )

Yield: 1

Author: Dahlia Dei

Prep time: 5 MinTotal time: 5 Min

This elegant salad makes for a decadent and sophisticated side dish that's guaranteed to impress

IngredientsUSMetric

• 1 large handful of baby arugula
• 5 blackberries
• 1 fig
• 1 small handful shelled pistachios, roughly chopped
• 1/2 tablespoon goat cheese (optional)
• balsamic glaze (instructions in the notes)
• honey
• dried rose petals, for garnish

Instructions

1. Slice the blackberries in half, and the fig into eighths.
2. Assemble the salad by combining the fruit, arugula, pistachios, and goat cheese, then drizzle balsamic glaze and honey on top. Sprinkle flaky sea salt and dried rose petals and serve. Enjoy!

Notes

• If you don't have balsamic glaze on hand, or just want to make it yourself: for 1/4 cup of balsamic glaze, simply bring a cup of balsamic vinegar to the boil then simmer for about 20 minutes or until it has reduced to a thick syrupy consistency. Allow to cool completely before using.
• To make this recipe vegan, simply omit the honey and goat cheese. An extra sprinkle of salt will help bring out the sweetness of the fruit and glaze.

Nutrition Facts

Calories

93.35

Fat

2.26

Sat. Fat

1.13

Carbs

17.81

Fiber

2.41

Net carbs

15.38

Sugar

15.14

Protein

2.56

Sodium

32.05

Cholesterol

3.22

Actual nutritional value may vary based on quantity of balsamic glaze and honey used.

https://dahliadei.com/recipes/blackberry-fig-salad

summer salad, fig and goat cheese, berries

side dish, salad

Italian, American

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # dahliadei

Citrus Salad with Sockeye Salmon

Depending on where in the world you live right now, all sorts of different citrus may be in season. Blood orange season is a very fun time and I love when I start seeing tangelos or mandarins at the grocery store. That’s why this is one of my staple meals. Oranges and grapefruits are easy to find year round and when more exciting citrus fruits are in season, it just provides an easy way to freshen up a classic staple.

Citrus salad is nothing new, Sicilian orange and fennel salad is a delicious classic that proves that oranges belong savory salads. This one is also really simple and easy to make. Pick two kinds of citrus fruits, segment them, combine them with some arugula, onion, and cashews. For a protein-rich meal, top the salad with salmon cooked however you like it (I bake mine in the oven).

The salmon is totally optional, and, to make this meal vegan, mushroom scallops can be the perfect way to have that similar seafood-y feel. With or without the mushroom scallops, though, I’m sure you’ll love the bright flavors of all the different citrus fruits with the peppery arugula.

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Salmon Citrus Salad

( 0 reviews )

Yield: 21x2x3x4x5x

Author: Dahlia Dei

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Grapefruit and arugula come together with spicy garlicky salmon and cashews, making the perfect summer lunch

IngredientsUSMetric

• 2 salmon fillets (preferably sockeye)
• paprika
• cayenne
• garlic powder
• 1 cup baby arugula
• 1 medium ruby red grapefruit
• 1 medium orange, blood orange, or tangelo
• 1/4 medium red onion, sliced
• A handful of cashews
• Juice of 1/2 of a large lime (or one small one)
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. Season the salmon with the paprika, cayenne, garlic powder, salt, and pepper and cook to your liking.
2. Supreme (segment) the orange and grapefruit, collecting the juices for the dressing.
3. Combine the citrus juice, the lime juice, olive oil, and salt and pepper to make the dressing.
4. In a large bowl, combine the citrus, cashews, arugula, and onion. Top with salmon, and drizzle with dressing to taste. Enjoy!

Notes

• To make this vegan, omit the salmon or make mushroom scallops to accompany the salad.
• The citrus in this salad can be varied depending on the citrus in season, try making this with blood orange, tangelo, pomelo, mandarins, and more.

Nutrition Facts

Calories

553.51

Fat

32.02

Sat. Fat

4.85

Carbs

30.43

Fiber

5.31

Net carbs

25.15

Sugar

16.98

Protein

39.01

Sodium

179.06

Cholesterol

93.5

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Tag @dahliadei_wellness on instagram and hashtag it # dahliadei

Crispy Rice Salad with Cilantro Dressing and Garlic Ginger Chicken

I’ve been seeing a few different takes on this salad recently, so I decided to try coming up with my own. After a bit of trial and error, I found the perfect spice combinations for a crunchy, filling, and flavorful salad. This salad borrows a lot from Thai and Lao cuisines, featuring a lot of fresh and umami-rich flavors like lime, cilantro, and fish sauce. For vegans, as always, I’ve provided substitutions to make this into a delicious, protein-rich vegan salad. Even if you’re not vegan or vegetarian, the tofu option is a really flavorful opportunity to add a meatless meal to your rotation.

The crunch in this salad comes from a few things, most important of which is the crispy rice. I used brown puffed rice here, you can use any sort of puffed rice you can easily find. It’s a very affordable pantry staple and it really is something special in this salad. Cashews are also heavily featured here, but you can swap out the cashews with peanuts if you prefer.

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Crispy Rice Salad

( 0 reviews )

Yield: 11x2x3x4x5x

Author: Dahlia Dei

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

This flavorful salad is inspired by the popular Sweetgreen bowl, which is a take on the classic Lao Crispy Rice Salad. Packed with amazing flavor and umami, this addictive salad makes a perfect make-ahead lunch.

IngredientsUSMetric

Salad

• 1 heaped cup chopped kale
• 1/2 heaped cup baby arugula
• 1/2 heaped cup sliced or grated purple cabbage
• 1/4 heaped cup grated carrots
• 1/2 heaped cup julienned cucumber
• 1/2 heaped cup crispy rice (recipe below)
• 1/3 cup cashews
• A small handful of cilantro leaves
• Sliced onion
• 2-3 tablespoons Cilantro Cashew dressing (recipe below)
• Sliced Ginger Garlic Chicken or Tofu (recipe below)

Crispy Rice

• 2 cups puffed brown rice
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 teaspoons ginger powder
• 2 teaspoons onion powder
• 1/2 teaspoon turmeric
• 1 tablespoon tamari
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon coconut oil

Cilantro Cashew Dressing

• 1 large handful cilantro
• 2 limes
• 1/4 cup of water
• 1/3 cup cashews
• 1-2 birds eye chilies
• 2-3 cloves of garlic
• 1 inch ginger
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon honey or maple syrup

Ginger Garlic Chicken or Tofu

• 3 chicken breasts or 1 kg block of firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce or soy sauce
• 1 tablespoon tamari
• 1.5 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ginger powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper, plus more to taste

Instructions Fahrenheit Celsius

For the chicken

1. Preheat oven to 250° C.
2. Pound the chicken breasts until even in thickness.
3. Season the chicken with the oil, fish sauce or soy sauce, tamari, garlic powder, onion powder, ginger powder, pepper, and turmeric.
4. Cook in the oven for about 15 minutes, keeping in mind that the exact time will depend on the size and thickness of the chicken.
5. Remove from the oven and set aside.

For the tofu

1. Cut the tofu block into 1 cm cubes and heat up the sesame oil in a pan on high heat.
2. Add the tofu to the hot pan and then add in the garlic powder, onion powder, ginger powder, black pepper, and turmeric. Toss gently to combine.
3. Allow the tofu to crisp and brown slightly on all sides before adding in the fish sauce, or soy sauce, and tamari and tossing to combine.
4. Remove from the heat and set aside.

For the dressing

1. Combine all of the ingredients in a high-speed blender until smooth and creamy.

For the crispy rice

1. Preheat oven to 180° C.
2. In a large bowl, combine all of the ingredients together.
3. Spread the seasoned rice evenly on two lined baking trays and bake for 3 minutes.
4. Allow to cool on the baking tray before storing in an air-tight container.

For the salad

1. Combine the salad ingredients together in a bowl and enjoy!

Notes

• To make this recipe vegan, simply opt for the vegan options within the recipe. It is recommended, though, to use vegan fish sauce instead of soy sauce as a fish sauce substitute for a more similar taste.
• Stored correctly, (airtight containers in the refrigerator) all of the components should last between 4-5 days. The crispy rice should be stored in an airtight container at room temperature.
• To make a big batch of this recipe, you will need a bunch of kale, an English cucumber, a 1/4 of a small head of cabbage, three or four carrots, 1/2 a red onion, a bunch of cilantro, and about 100 g of baby arugula.

Nutritional information not given as the amount of dressing and chicken added to the salad may cause it to vary greatly.

https://dahliadei.com/recipes/crispy-rice-salad-with-cilantro-dressing-and-garlic-ginger-chicken

Lao Crispy Rice Salad, Thai Salad, Chicken Salad

Lunch, Side Dish

Thai, Lao, American

Did you make this recipe?

Tag @dahliadei_wellness on instagram and hashtag it # dahliadei