Strawberry Fields Salad

Strawberry Fields Salad

Whereas most people think of strawberries as desserts, these juicy berries can add a delicious sweetness to a savory dish. This fresh and bright salad has the perfect combination of tastes and textures. Each element of the combination … the sweetness from the fruit, tartness from the baby lettuces, saltiness from the cheese, and crunch from the nuts … compliments the others.

The blush wine vinaigrette is a homemade version of a popular store-bought dressing. Making homemade dressings is very simple since most dressings, like this one, use ingredients most people already have in their pantry. Don’t be surprised if you prefer homemade versions of dressings better than their grocery store counterparts. This one for example has a brighter flavor (thanks to the freshly squeezed lemon juice), has no preservatives or MSG, and costs so much less than the bottled original.

Add sliced chicken or a salmon filet and you have a complete meal.

Enjoy!

Strawberry Fields Salad

For the blush wine vinaigrette:
3 tbsp. red wine vinegar
2 tbsp. freshly squeezed lemon juice
2 tbsp. granulated sugar
5 tbsp. canola oil
Kosher salt and freshly ground pepper

For the salad:
6 cups mixed baby greens
1/2 pint fresh strawberries, hulled and thinly sliced
2/3 cup green or red grapes, halved
3 tbsp. chopped fresh chives
1/4 cup sliced almonds, toasted
1/4 cup crumbled blue cheese
Kosher salt and freshly ground pepper

For the blush wine vinaigrette:
In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.

For the salad:
In a large salad bowl toss together the salad blend, strawberries, grapes, chives, almond slices, and crumbled goat cheese. Add the dressing to taste and gently toss. Season with salt and pepper to taste.

Makes 6 appetizer or side salads.

Cooking Tip: Mix and match this colorful salad using your favorite ingredients. Try substituting spinach or dried cranberries. Goat cheese is also a nice substitute for the blue cheese.

Photo by the talented Justin Fox Burks.

Food Styling by Jennifer Chandler.

 

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Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

Oh my!  You are gonna love this sweet potato salad. Colorful, tasty, and filling.

I created it from memory based on a dish my friend Lucia had made a couple of years ago as a side.  I served it over a bed over lettuce to give it a little more dimension.  For variations, I think you could sub chopped pecans for the pine nuts or scallions for the red onions.  To add more protein, I think drained black beans would be a tasty addition too!

Enjoy!

Roasted Sweet Potato Salad with Dried Cranberries & Pine Nuts

2 pounds sweet potatoes (about 3 or 4 medium), peeled and cut into small 3/4-inch cubes
2 tablespoons olive oil
1 tablespoon cumin
Kosher salt and freshly ground pepper
1/4 cup diced red onion
1/2 cup dried cranberries
1/3 cup toasted pine nuts
Juice of one lime
1/4 cup chopped fresh cilantro

Preheat the oven to 350 degrees.

In a large mixing bowl, toss the potatoes with the olive oil and cumin. Season with salt and pepper to taste. On a baking sheet, even spread the potatoes in a single layer. Bake until the potatoes are cooked but still firm, about 30 to 35 minutes. Refrigerate to cool.

Place the cooled sweet potatoes in a large mixing bowl. Add the red onion, cranberries, and pine nuts and toss to combine. Add the lime juice and fresh cilantro and toss to combine. Season with salt and pepper to taste. Serve over a bed of lettuce as a main or as a side salad.

Serves 4.

Cooking Tip: I like to line my baking sheets with parchment paper. The paper liner prevents sticking and helps make clean-up easier.

Variation: Chopped pecans would be a tasty substitute for the pine nuts.

Vegetarian & Vegan