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Recipe: Italian Salad with Avocado Dressing

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~ Marla Meridith

Veggie Salad with Miso Dressing

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Directions

~ Marla Meridith

Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette

We love this light couscous salad with winter squash served as a holiday side or weekday lunch.

Ingredients

2 cups couscous, cooked to package directions
1 1/2 – 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper

Directions

Cook the couscous and toss with some olive oil.

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

~ Marla Meridith

Recipe: Lentil Salad with Goat Cheese and Roasted Beets

This healthy lentil salad is great for healthy lunches, picnics and potlucks.

Ingredients

1 pound dry lentils, rinsed and drained
2 1/2 cups water (or more if needed)
3 roasted beets, small chop
1 cup chopped red onion
1 cup currants
4 ounces crumbled goat cheese
1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh oregano leaves, chopped
salt to taste
Vinaigrette
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dijon mustard
1 teaspoon ground black pepper
1 teaspoon agave
1 teaspoon dried french thyme
1/2 teaspoon garlic powder
1/2 teaspoon curry powder

Directions

Prepare lentils to package directions. You want them to be al dente for salads. Cooking for 10-15 minutes is perfect.

Roast the beets with this recipe https://marlameridith.com/recipe/perfectly-roasted-beets/

Notes

I soak my chopped red onions in some lemon juice and water before adding to my salads. It helps make the flavor more mild.

~ Marla Meridith

Recipe: Italian Tortellini Salad

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Directions

~ Marla Meridith

Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing

This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.

Ingredients

1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste

Directions

Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.

Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.

In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.

Plate & top with walnuts and mozzarella.

You can make the roasted veggies & dressing the day ahead of when you need it!

Serves 4-6

~ Marla Meridith

Recipe: BLT Quinoa Salad

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~ Marla Meridith

Recipe: Lemon Shallot Vinaigrette

Lemon Shallot Vinaigrette will likely become your go-to salad dressing throughout the year. It’s flavor is light, bright & a little tangy.

Ingredients

2/3 cup extra virgin olive oil
1/4 cup white wine vinegar
juice from 1/2 lemon (1 tablespoon)
tablespoons finely minced shallots
2 teaspoons dijon mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

Directions

Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

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~ Marla Meridith

Recipe: Greek Chicken Pasta Salad

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~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

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Directions

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

Ingredients

Directions

~ Marla Meridith