Tag: salad

Berry Caprese Salad

Berry Caprese Salad

Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).

Air Fried Artichoke Salad with Lemon Parmesan Dressing   (Gluten-Free)

Air Fried Artichoke Salad with Lemon Parmesan Dressing (Gluten-Free)

This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing                           (Vegetarian, Gluten-Free, Dairy-Free)

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

I did it.

I made my new favorite Hungry Lady Salad.

I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.

I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.

This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.

Basically, it checks all the boxes.

How To Make Roasted Sweet Potato + Kale Salad with

Spicy Cashew Herb Dressing:

sweet potato salad

Step 1. Prep the kale by massaging with salt.

Step 2. Roast the sweet potatoes until browned and tender.

Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.

Step 4. Add the rest of the salad ingredients to the prepped kale.

Step 4. Drizzle salad dressing over the salad and toss well.

sweet potato salad

What Else Can I Use?

  • I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
  • Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
  • If you don’t have honey, maple syrup can be used in the dressing.
  • There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
  • Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
  • Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.

This Roasted Sweet Potato + Kale Salad is amazing because:

It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.

You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.

It takes 20 minutes to make, and is easy to throw together any day of the week.

This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.

This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.

sweet potato salad

If you love sweet potatoes like me, be sure to check out these recipes:

Tex-Mex Stuffed Sweet Potatoes

Sweet Potato Agrodolce

Miso Butter Sweet Potatoes

sweet potato salad

If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

sweet potato salad

Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing

This delicious, filling vegetarian salad has become a new favorite. The salad dressing alone deems it worthy of making!
5 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Lunch, Main Course, Salad
Cuisine American, Mexican
Servings 6 people
Calories 425 kcal

Equipment

  • 1 half sheet pan
  • 1 High speed blender

Ingredients
  

  • 2 lbs curly green kale about 2 generous bunches
  • Kosher salt
  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 large avocado, diced
  • 3 scallions, white and green parts sliced thin
  • 1/3 cup unseasoned roasted cashews, chopped
  • 1/2 tsp fresh cracked black pepper

Spicy Cashew Herb Dressing

  • 1 clove garlic, smashed
  • 1 tsp honey
  • 1/3 cup unsalted roasted cashews
  • 1/2 tsp red pepper flakes
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/3 cup unseasoned rice wine vinegar
  • 1/2 cup olive or avocado oil

Instructions
 

  • Preheat the oven to 425 Degrees F.
  • Rinse and chop the kale, discarding the tough stem ends.
  • Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
  • Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
  • On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
  • Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.

Make the Spicy Cashew Herb Dressing:

  • Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
  • Set aside.

Compose the Salad:

  • To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
  • Drizzle with the cashew herb dressing and toss well.
  • Serve. This salad will also keep in the fridge for up to 5 days.

Nutrition

Calories: 425kcalCarbohydrates: 32gProtein: 9gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gSodium: 524mgPotassium: 1131mgFiber: 12gSugar: 7gVitamin A: 26974IUVitamin C: 162mgCalcium: 439mgIron: 5mg
Keyword chopped salad, kale, lunch salads, salad, sweet potatoes, vegetarian
Tried this recipe?Let us know how it was!
Mediterranean Chopped Salad with Roasted Red Pepper Dressing                             (Vegetarian, Gluten-Free)

Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…

Lentil Chopped Salad with Honey Walnut Dressing    (Vegetarian, Gluten-Free)

Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)

Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…

“Cheesy” Vegan Kale Salad with Farro (Vegan)

“Cheesy” Vegan Kale Salad with Farro (Vegan)

Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump on board with them, so now that I know you’re game I’m all in.

Here is a totally different take on a chopped kale salad, but also similar in many ways. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami packed lemon dressing is really incredible.

If you haven’t used nutritional yeast before, this is a reason to start. I get mine from amazon, or Whole Foods usually. Trader Joe’s also carries it. It’s deactivated baker’s or brewer’s yeast and is very popular in vegan recipes because of its “cheesy” flavor. You’ll taste the dressing and see just what I mean. It’s also excellent on popcorn and even on roasted vegetables. I love keeping it in the pantry.

How To Make “Cheesy” Vegan Kale Salad

vegan kale salad

Step 1. Cook farro in a small saucepan until tender. Depending on the kind you use, it can take anywhere from 10-40 minutes. Pearled farro cooks quite quickly, while whole farro takes up to 40-45 minutes. Adjust according to what you have.

Step 2. Make the dressing (usually the best part, right?). Add all ingredients to a blender and blend until smooth. It’ll be a beautiful golden color and should taste quite strong, but not bitter. If it is bitter to you, you can add a teaspoon of honey. It all depends on the nutritional yeast you’re using I find.

Step 3. By now you know how I feel about massaging kale… add the dressing and farro and do it! It transforms the leaves into something soft and lovely rather than the stiff, fibrous bites of plant that we often see memes about : )

Step 4. Top with the rest of the ingredients, toss and enjoy!

vegan kale salad

What Else Can I Use?

  • I call for Tuscan kale (also known as Lacinato or Dinosaur kale) but you can use regular green curly kale if that’s what you can find. Just be sure to massage the dressing in well 30 minutes before serving to tenderize the leaves.
  • If you don’t have farro, quinoa and brown rice are welcome substitutions.
  • Are you grain-free? Add some chickpeas to this salad instead of the farro.
  • The one ingredient there really is no replacement for is the nutritional yeast in the dressing. If you don’t want to pick some up at the market (you can also order on amazon) make my Lemon Tahini Dressing instead.
  • Another option is to leave out the nutritional yeast and use parmesan cheese instead. It won’t be vegan, and has a more classic cheesy flavor… it’ll still be delicious.

This Salad is Special Because:

It takes under 30 minutes to make, and as little as 20 if you’re using a small pearled farro.

The savory flavor from the nutritional yeast is unmatched. It is deeply satisfying on the palate, and packs a real umami punch.

This salad holds up very well in the fridge, thanks to the hearty kale and farro making it ideal for meal prep lunches.

vegan kale salad
kale salad

Be Sure To Check Out These Other Plant Based Meal-Prep Salad Recipes:

Erwhon’s Famous Kale Salad

Shaved Spring Salad with Creamy Tarragon Vinaigrette

Soba Noodle Salad with Spicy Almond Dressing

Kale Chopped Salad with Lemon Tahini Dressing

kale salad

If you make this “Cheesy” Vegan Kale Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

kale salad

“Cheesy” Vegan Kale Salad with Farro (Vegan, Dairy-Free)

This vegan and gluten free kale salad is creamy, chewy, and packed with savory, complex flavor.
5 from 6 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 6 people
Calories 401 kcal

Equipment

  • small saucepan

Ingredients
  

  • 6 cups Tuscan kale, de-stemmed and chopped
  • 1 cup pearled farro, rinsed
  • 1 small red onion, minced
  • 3 cups cherry tomatoes, quartered
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp Kosher salt

Dressing:

  • 2 garlic cloves, peeled and smashed
  • 1 tsp Dijon mustard
  • 1/4 cup nutritional yeast
  • 1 lemon, juiced
  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper

Instructions
 

  • Bring a small pot of salted water to a boil.
  • Add farro and cook for 10-20 minutes, until just tender. Drain and set aside.
  • To make the dressing, add all dressing ingredients to a high speed blender and blend for 10 seconds until very smooth. Reserve.
  • Place chopped kale into a large serving bowl.
  • Top with the cooked farro and dressing. Using your hands or a pair of tongs, toss it together to coat. I like to use my hands to massage the dressing into the kale well.
  • Add cherry tomatoes, diced onion, sliced almonds, and fresh parsley and toss again to coat.
  • Enjoy, or refrigerate for up to 5 days.

Nutrition

Calories: 401kcalCarbohydrates: 39gProtein: 9gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 421mgPotassium: 580mgFiber: 9gSugar: 4gVitamin A: 2896IUVitamin C: 60mgCalcium: 103mgIron: 3mg
Keyword kale, meal prep, salad, salad dressing, vegan
Tried this recipe?Let us know how it was!
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients.  I love this salad all through the year, but especially in the winter months when…

Sixty Second Coleslaw (Vegetarian, Gluten Free, Dairy Free)

Sixty Second Coleslaw (Vegetarian, Gluten Free, Dairy Free)

I love a good summer barbecue, don’t you?  Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer. As much as I crave summer desserts like this one, and…

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)

Happy Spring, my friends!  It’s been a long time coming, I know.  

Let’s kick it off with one of my favorite salads, Shaved Spring Salad with Creamy Tarragon Vinaigrette, perfect for Easter or any spring lunch.  

When the weather temps start to rise, I lean HARD into salads.  You may have picked up on that with a couple of my favorites from last year, this Grilled (Faux) Caesar Salad and Herby Marinated Lentil Salad.   I find salads one of the most fun dishes to create.  The fitting together of colors, textures, and flavors – acid/creamy/savory/sweet/crunchy… they all need to play off each other and round out the salad to get that unspeakable satisfaction you can’t quite pinpoint.  I like to think mine do that, and this one definitely does.

spring salad

This salad was inspired by a shaved salad Geoffrey Zakarian made when we had him as a guest on The Martha Stewart Show.  He used raw egg yolk in his creamy dressing, and this is my version without.  I also boosted the color using various vegetable varieties (only partially as a ploy to maybe, please, perhaps, get my kids to try it).  

salad ingredients:

Carrots – I love the tricolor varieties for color, but regular orange carrots work fine!

Frisee – Such a pretty lettuce, and the texture is the perfect blend of soft and textured for this salad.

Radishes – Again, I love to mix pink and purple radishes, or better yet, use watermelon radishes if you can get your hands on them.

Asparagus – Asparagus can do a whole lot more than be roasted, this is a great use for fresh asparagus.  The thicker the better, to get the most from each stalk.

spring salad

The colors do all the heavy lifting for you in terms of presentation, be still my pastel loving heart.  

“what else can i use?”

  • If you can’t find frisee, butter lettuce or fennel are good substitutes
  • I use either unsweetened coconut yogurt or a bit of full fat Greek yogurt in the dressing.  The coconut yogurt makes this dish vegan.  Use whatever plain yogurt you like best.
  • Tarragon is beautiful in this spring salad, but if you don’t care for it, basil is a lovely swap.
  • A bit of thinly sliced pear is a nice addition to this salad, as is grilled chicken if you’re making it the main course for a Sunday lunch.

I will be eating this salad for months to come, and I highly suggest you do as well.  As always, let me know if you make it as I so appreciate your feedback and you!

springsalad

Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free, Vegan Friendly)

Light, delicious, and colorful this beautiful spring salad is covered in a bright, creamy dressing made from yogurt and fresh tarragon.
Prep Time 10 mins
Course Salad
Cuisine American, French
Servings 4 people

Ingredients
  

  • 10 asparagus stalks, the thicker the better
  • 4 large radishes or 6 small
  • 4 carrots tricolor if available
  • 2-3 heads of frisée

Creamy Tarragon Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup plain yogurt of choice Greek, coconut, etc
  • 2 tsp white wine vinegar
  • 3/4 tsp Dijon mustard
  • 1/2 tsp Kosher salt
  • 1/4 tsp fresh cracked black pepper
  • 2 tbsp fresh tarragon, finely chopped
  • 1-2 tbsp water for thinning dressing

Instructions
 

  • For the salad:
  • Cut the bottoms off of the washed heads of frisée and place in a large, shallow bowl.
  • Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips.
  • Discard the remnants of vegetable that are too thin to shave.
  • Using a mandolin, or a sharp knife, very thinly slice radishes.
  • Top the frisée with the prepared vegetables.

For the dressing:

  • In a small bowl, combine all ingredients and whisk well until emulsified. Add 1 or 2 Tbsp of water to thin it to desired consistency.
  • Top the salad with the dressing, toss, and enjoy!
Keyword salad, salad dressing, spring
Tried this recipe?Let us know how it was!
Fall Roasted Vegetable Salad

Fall Roasted Vegetable Salad

Thanksgiving may look a little different this year, but that doesn’t mean we can’t still get excited about (arguably) the most important part… the food!   I’ve teamed up with four other talented bloggers to put together a selection of five easy, tried and true Thanksgiving…

Grilled (Faux) Caesar Salad

Grilled (Faux) Caesar Salad

This is hardly a recipe, but it’s so good and such a staple around here that it’s impossible not to share it with you. When I lived in Williamsburg, Brooklyn, I lived around the corner from the Wythe Hotel. They had a fabulous restaurant there…