Sweet Potato Salad with Mustard Balsamic Dressing

A sweet and savory sweet potato salad with pecans and dried cranberries, perfect for summer cookouts and parties! Made with a sweet balsamic vinaigrette and tart cranberries.

I know, sweet potato salad in May? But hear me out! On my recent visit to my grandparent’s house last month, my grandma enlisted me to help her in making a side for lunch one day. Putting our cooking minds together, we ended up coming up with a cold sweet potato salad, using up some frozen sweet potatoes she had and whipping up a dressing from an old cookbook that would (more…)

Winter Quinoa Citrus Salad with Creamy Lemon Tahini Dressing

A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!

Winter Quinoa Citrus Salad with Creamy Lemon Tahini Dressing- A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!

Happy weekend! I’m popping in quickly today to share a winter citrus quinoa salad that has been a staple for me the past few weeks. In an effort to keep with my intentions for the year, I wanted to find a salad that is filling, easy to throw together and hearty enough that I won’t be hangrily tearing through the cupboards for a snack in an hour. Mixing in a handful of pre-cooked quinoa and drizzling over a creamy lemon tahini dressing that even a tahini hater like me can love all seem to do the trick. (more…)

Broccoli Apricot Pecan Salad

Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots! 

Broccoli Apricot Pecan Salad

My morning has already kind of gone like this: ‘WHAT I didn’t set my alarm?!’ then ‘Crap I still really need to work out.’ which cuts to ‘Dang it I really need to wash my hair but I don’t have time and OMG are we running out of hot water again?! (our water heater has been on the fritz)’ which led to ‘AHHH what am I going to take for lunch to prevent myself from eating a granola bar and fries for a meal?!’. Then, I remembered (more…)

Thai Chopped Salad with Peanut-Lime Dressing

Thai Chopped Salad with Peanut-Lime Dressing

I’m over on the Veganizzm blog today! We did a swap and Izzy is here sharing a recipe, while I’m over on her blog today talking about a boozy ice cream recipe and my love for Wisconsin cocktails, go check it out!

Thai Chopped Salad with Peanut-Lime Dressing

Hey errbody! My name is Izzy and I write Veganizzm, a vegan food blog that’s intended to fill your belly and make you laugh. Abby and I are blogger friends who bonded over being (loud, proud, dessert-hoarding) vegans in America’s Dairyland. I don’t live in Wisconsin anymore, but I miss it terribly and imbibe enough Old Fashioneds on a regular basis on convince myself otherwise. Aside from our Sconnie love connection, I like being blogger friends with Abby because she is always sneaking booze and extra chocolate into things (something I’m pretty sure we can all safely get behind).

Thai Chopped Salad with Peanut-Lime Dressing

I am not much of a salad person; I usually get my vitamins and phytonutrients by double fisting leafy greens and funfetti cake. That said, as soon as June hits my oven is more or less kaput until October. I am always looking for new ways to serve up vegetables, especially when the farmer’s market and my garden start exploding with produce right about now!

Thai Chopped Salad with Peanut-Lime Dressing
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.

Thai Chopped Salad with Peanut-Lime Dressing
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Thai Chopped Salad with Peanut-Lime Dressing

This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Izzy Darby

Ingredients

  • 4 cups chopped packed curly kale
  • 1 large carrot peeled into thin strips
  • 1 yellow or red bell pepper seeds removed and sliced thinly
  • 2 scallions chopped thinly
  • ½ cup chopped basil
  • ½ cup chopped cilantro
  • cup roasted cashews or peanuts chopped finely
  • Dressing
  • Juice of 1 large lime
  • 2 tablespoons peanut butter
  • 2-3 tablespoons tamari or soy sauce
  • 3 tablespoons agave maple syrup or brown sugar
  • 1 tablespoon ground fresh chili paste
  • 2 tablespoons sesame oil
  • ½ ” cube of fresh ginger
  • splash of apple cider vinegar

Instructions

  1. In a food processor, blend all of the dressing ingredients. Season to taste, then set aside.
  2. In a bowl, combine the kale, carrots, peppers, fresh herbs, scallions, and nuts. Toss with the salad dressing and garnish with extra chopped nuts.

Don’t forget to see my guest post over on Izzy’s blog today! 

Basil Citrus Salad with Balsamic Jam Dressing

Basil Citrus Salad with Balsamic Jam Dressing

Basil Citrus Salad with Balsamic Jam Dressing//heartofabaker.com

This citrus salad makes me feel like it’s the perfect cross between what winter has brought us (citrus and a lot of negative wind chills) and what is in store for spring (so much more produce and weather that doesn’t make me shiver to the bone).  I don’t always necessarily use all my produce on time, so making a big salad helps a lot in making sure it gets used before my oranges get all squishy and gross. Since I’ve been getting more onto my meal planning and prep game, fruit salads become perfect for eating with breakfasts or for a snack throughout the week. This is especially true when the end of winter brings all this gorgeous citrus in my Door to Door Organics box and I need to use it up before my next box comes.  I know spring technically starts today, but I will gladly send winter off in style with this pretty citrus salad!

Basil Citrus Salad with Balsamic Jam Dressing//heartofabaker.com

For the dressing, I knew that I didn’t want something too sweet, since all the blood oranges, oranges and grapefruit would already be giving off some sweetness themselves. Balsamic is the perfect tart/vinegary compliment to the sweetness of the jam in the dressing and the flavors coming from the citrus too. I happened to have cherry jam on hand for my dressing, but I think strawberry or blackberry jam would go perfectly with this citrus salad too!

Basil Citrus Salad with Balsamic Jam Dressing//heartofabaker.com

Bye winter, it’s been real, but this girl is ready for spring.

If you are in the Milwaukee area and want to try out Door to Door Organics, click here for a $10 off coupon code.

P.S . Hey you! I’m doing a reader survey to find out how I can serve you better and I would love if you took it! It only takes a few minutes but it would help me out a lot. Click here to take the survey. Thank you in advance!

Basil Citrus Salad with Balsamic Jam Dressing//heartofabaker.com
5 from 1 vote
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Basil Citrus Salad with Balsamic Jam Dressing

All the winter citrus comes together to make for a beautiful end of winter citrus salad with a sweet and tart dressing!
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Author Abby Thompson

Ingredients

  • 3-4 oranges any variety
  • 2 grapefruits
  • 2 blood oranges
  • 1/4 cup fresh basil chopped
  • 1 tablespoon cherry jam
  • 1 teaspoon balsamic vinegar
  • 1/4 cup water

Instructions

  1. Peel and slice the citrus, slicing the fruits into thick rounds and setting aside into a large bowl. Add the chopped basil and toss lightly.
  2. In a small bowl, whisk together the jam, vinegar, and water. Dress the salad with half of the mixture and save the other half for dressing later. Store in the refrigerator.