This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
Continue readingLettuce has been in our CSA share every week. And it’s not a little bit – it’s always a big ‘ole head. We’ve also got some in our own garden. As such, salads are a staple. We have side salads nearly every night with dinner – and big, bountiful salads for lunch.
This salad was one I whipped up for dinner one night. Full of produce from our farm share and topped with a homemade dressing, it’s summer in a bowl.
Continue readingOne week until Memorial Day!
While it definitely won’t be a “normal” summer here, we’re planning to keep up the tradition of patriotic cookouts for Memorial Day and the 4th of July – even if it is just the four of us. I love hanging on the deck with a spread of red, white, and blue food and since it’s social distancing approved, I’m leaning in!
Whether you’re celebrating with just your immediate family or you’re able to gather with extended family and friends, I’ve rounded up some fun red, white, and blue-themed food options for you!
Continue readingHow’s the lunch situation these days?
You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.
To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.
Continue readingRaise your hand if you’ve already been over-indulging in the Halloween goodies a bit! I know I have.
But, I’ve also been loving fall salads and life is all about balance, right?
Colorful with bright flavors, this one is a new favorite.
It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
Did you know May is National Salad Month? It seemed like the perfect reason to round up some food blogger friends – today we’re sharing all kinds of awesome salads to celebrate!
The salad I’m sharing today has been one of my go-tos for the last few months.
So far, Jake is not a picky eater. I know we’re just getting into toddler-battle territory so it may change but for now we’re still happily surprised every time he tries and loves a new food. One of our recent finds is pomegranate. I bought one to make this salad and tossed him a few arils while I was prepping things. He devoured them and screamed for me.
At this point, the kid would probably eat his weight in pomegranates if we let him. I’ve bought more pomegranates in the last few weeks than I have in all my previous years of grocery shopping combined.
While the pomegranate was the standout for Jacob, he did eat some of the bacon, goat cheese and avocado too. The adults happily ate everything, of course! This salad is going to make a repeat appearance at our Thanksgiving table this year.
Pomegranate and Avocado Salad
(Adapted from Gimme Some Oven)
Serves 6-8
1 large head romaine lettuce, torn into bite-sized pieces
1 pear, diced
1 pomegranate, seeded
1 avocado, diced
6 slices of bacon, cooked and crumbled
1/2 cup of goat cheese crumbles
Toss together in a large bowl and serve with citrus vinaigrette.
Citrus Vinaigrette
1/3 cup orange juice
1/4 cup white balsamic vinegar
1 Tbsp. honey
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/3 cup olive oil.
Whisk together and serve.
We just finished up our annual June celebrating marathon. It always seems like everything happens this month and we end up over-indulging in party food. Rather than keep the trend going, I’m planning to make some really fresh, seasonal meals for the July 4th weekend, including this salad.
We’ve had really beautiful berries in the stores lately so this will be a perfect accompaniment to any grilled meal we cook up this weekend.
Red, White & Blue Salad
(adapted slightly from Green Lite Bites)
Serves 4 as a side
8 oz. baby spinach
1/2 cup blueberries
1/2 cup quartered strawberries
1/4 cup feta cheese
3-4 Tbsp. poppyseed dressing
In a large bowl, toss together the spinach and dressing until evenly coated. Toss in the berries and transfer to serving bowl. Top with feta. Serve immediately.
