Wild Rice with Nuts

This recipe for wild rice is wonderful served hot, great at room temperature, and is an amazing cold salad; since it’s so versatile, it’s perfect for holiday entertaining. 

If you’ve been reading my posts for a while, you probably know that I make a real attempt to support companies that promote non-GMO foods. For that reason, companies like Lundberg Family Farms products are some of my favorites. Their commitment to using eco-positive farming methods to produce organic,  wholesome grains and a sustainable planet are laudable.

I really love Lundberg’s Wild Blend Rice. It’s a combination of Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani® Rice, Whole Grain Black Japonica™ Rice. The blend is perfectly nutty and so flavorful; it makes a great rice to use for this recipe.

The rice is completely cooked in water with a titch of butter and salt. Then, all the other ingredients are added. This may be served immediately for a hot version; it may sit to room temperature, or it may be served cold.

In the dish, I’ve enhanced the nuttiness of the rice blend by adding toasted pecan pieces, as well as toasted almond slivers. To that I included diced celery (for added crunch), dry tart cherries (although you could add any other dry fruit you like – dry cranberries, blueberries, apricots), and some aged balsamic vinegar. The balsamic vinegar adds a depth of flavor, as well as accentuating the slight sweetness introduced with the fruit.

While the rice blend takes 45 minutes to cook, that is total down-time and the rest of the dish throws together in minutes. I hope you’ll try this fabulous rice dish, either as a meal (I eat it cold for breakfast and lunch when I have it around) or a side dish (that will go perfectly with holiday foods).

P~

Wild Rice with Nuts (Meatless Monday)

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Wild rice blend with toasted nuts, dried tart cherries, celery and a splash of balsamic vinegar to enhance it all makes for a wonderful meal, or a fabulous side dish. It's perfect for holiday cooking and can be served hot, warm or cold.

Author: The Saucy Southerner

Recipe type: Entree, Salad, Side Dish

Serves: 2-8

Ingredients

• 1 cup wild rice blend (I use Lundberg's)
• 2 cups water
• 2 tablespoons butter
• 1 teaspoon kosher salt
• 1 cup toasted pecan pieces
• ½ cup toasted almond slivers
• 1 cup diced celery
• ¾ cup tart dry cherries, halved (or your favorite dry fruit: cranberries, blueberries, raisins)
• 2 tablespoon aged balsamic vinegar

Instructions

1. In a large, heavy-bottomed saucepan, add the rice, water, butter and salt.
2. Bring to a boil, reduce heat and cover.
3. Continue to cook for 45 minutes.
4. Remove from heat, leaving cover on pan, and allow to rest for 10 minutes.
5. Remove the cover, fluff the rice with a fork.
6. Add all of the remaining ingredients and stir to combine.
7. May be served immediately, at room temperature, or cold.

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Citrus Salad with Chocolate Balsamic Vinaigrette

Today’s recipe for #Choctoberfest with Imperial Sugar is brought to you with the help of Just Hemp Foods: Citrus Salad with Chocolate Balsamic Vinaigrette.  Yes. Chocolate Balsamic Vinaigrette.  The combination is amazing. 

Since Mr. Saucy and I are heading off with our kayaks and fly rods for some saltwater fishing, this will be my final #Choctoberfest post. This week of chocolate has been wonderful and I am so happy to have participated.

One of the sponsors of the event is Just Hemp Foods; I was so excited about their sponsorship of #Choctoberfest! Since I’m a Meatless Monday blogger, a pairing with Just Hemp Foods products was perfect.

Just Hemp Foods has a line of hemp seed products that are packed with natural plant-based protein and a near perfect balance of essential fatty acids. Their lineup includes: Hulled Hemp Seeds, Hemp Protein Powder, Toasted Salted Hemp Seeds and Hemp Seed Oil, the latter two of which I used in this recipe.

Only the highest quality hemp seeds, selected for their color, flavor and overall quality are used in Just Hemp Foods’ products. The delicious, nutty flavor of the products were perfect for what I had in mind as a recipe.

But chocolate and a salad? Well, yes. This chocolate vinaigrette is made with aged balsamic vinegar, shallot, Dijon mustard and salt (classic in a vinaigrette), to which I added an ounce of melted bittersweet chocolate before drizzling in Hemp Seed Oil.

The nutty flavor of the oil, the subtle sweetness that occurs with the combination of the bittersweet chocolate and the aged balsamic vinegar…well, I die. It was just so very good! Mr. Saucy didn’t even detect the chocolate, it’s so understated.

Since I had chocolate now, in the dressing, my thoughts went to what would make an outstanding salad utilizing it. So, what goes better with chocolate than citrus? What classic cheese is better with chocolate than an aged Gorgonzola? The reason those two elements work so well is that the sweet of the chocolate is tempered with the sharp flavors of the citrus and cheese. And they worked so well together with this vinaigrette.

I used mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds and the Chocolate Balsamic Vinaigrette.

You really must try it to believe it.  Visit Just Hemp Foods and order some of their incredible, and nutritious products.

P~

Remember, there is a chocolate prize package giveaway! Don’t forget to enter the #Choctoberfest with Imperial Sugar Giveaway.

5.0 from 1 reviews

Citrus and Hemp Salad with Chocolate Balsamic Vinaigrette (Just Hemp Foods - #Choctoberfest with Imperial Sugar)

 

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I used this vinaigrette with a salad of mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• ⅓ cup aged balsamic vinegar
• 1 ounce bittersweet chocolate, melted*
• 2 teaspoons finely minced shallot
• 1 teaspoon Dijon mustard
• pinch of salt
• ⅔ cup Hemp Seed Oil

Instructions

1. In a medium-sized bowl, add the balsamic vinegar, melted chocolate, shallot, Dijon mustard and salt.
2. Using a whisk, whisk until the ingredients are combined.
3. Continue to whisk the ingredients as you slowly drizzle in the Hemp Seed Oil, this will create an emulsion so the oil won't separate from the vinegar.

Notes

*I melted my chocolate in the microwave: Add the chocolate to a small bowl and place in the microwave, set on high, for 30 seconds. You want it just melted to whisk into the vinaigrette.

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3.4.3177

Interested in seeing some of the other fabulous #Choctoberfest recipes posted today? Just click on the photos below to go directly to the recipe.

Orange Braised Beet Salad with Goat Cheese and Walnuts

We’re in the dog-days of summer here, and it’s hot and humid; this means it is salad weather for the foreseeable future. This recipe for Orange Braised Beet Salad with Goat Cheese and Walnuts is cool and colorful and packed with nutrition. Along with the named ingredients, it contains fresh salad greens, orange supremes, red onion, blueberries, fresh thyme leaves, and a champagne vinaigrette made with the beet/orange braising liquid. 

Fortunately, given the weather, beets don’t require a lot of cooking. I braised these beets first in a dry skillet and then with orange juice added. The total cooking time was fifteen minutes. This left the beets softened, but with a bit of “tooth” left. And, it left most of the healthful elements in the beet intact.

After the braising and while the beets were cooling, I used the reserved beet/orange juice liquid and turned it into a champagne vinaigrette for the salad. Beet/orange juice, champagne vinegar, orange zest, salt, pepper and a bit of olive oil were the ingredients I used; it was delicious and a gorgeous color.

The salad is composed of salad greens, red onion slices, blueberries, orange supremes (this is just orange segments – “supreme” is the segment with the membrane removed), fresh thyme leaves, goat cheese, toasted walnuts, and the vinaigrette.

Since the cooking time is only 15 minutes, total, the heating-up-the-house-by-cooking factor is very low.  The you-will-stain-your-clothes-so-you-better-wear-an-eatin’-shirt factor is high. I guess we can’t have everything. *wink*

Do, try this salad!

P~

5.0 from 1 reviews

Orange Braised Beet Salad with Goat Cheese and Walnuts (Meatless Monday)

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: The Saucy Southerner

Recipe type: Salad, Entree

Serves: 2 servings

Ingredients

• 2 cups cubed ( ½" ) washed and peeled beets (about 3 small beets)
• 1 cup orange juice
• 4 cups mixed salad greens
• 2 oranges, one zested, both with segments supremed (about 1 cup segments - about 1 tablespoon zest)
• 1 cup blueberries, washed and patted dry
• 1 cup toasted walnut pieces
• ½ cup thinly sliced red onion
• 3 ounces crumbled goat cheese
• 2 teaspoons fresh thyme leaves
• FOR THE VINAIGRETTE:
• ⅓ cup beet/orange juice liquid
• ⅓ cup champagne vinegar
• ⅓ cup olive oil
• 1 tablespoon of reserved orange zest
• pinch each of salt and ground black pepper

Instructions

1. Place a medium-sized skillet (with a lid) on medium heat to get hot.
2. Once the skillet is hot, add the beet cubes and allow to sear for 2 minutes, stirring occasionally.
3. After two minutes, add the orange juice, reduce heat to medium-low, cover and cook for 13 minutes.
4. Remove from heat.
5. Using a slotted spoon, remove the beets to a bowl to cool.
6. FOR THE VINAIGRETTE:
7. Reserve ⅓ cup of the beet/orange juice for the vinaigrette, allow to cool.
8. Once the beet/orange juice is cool, add the champagne vinegar and orange zest.
9. Using a whisk, slowly drizzle in the olive oil.
10. Add the salt and pepper, adjusting to your taste.
11. SALAD ASSEMBLY:
12. Place the salad greens on a large platter (or divide in individual bowls), add the cooled beets, orange segments, blueberries, walnuts, red onion, goat cheese, thyme leaves and dressing to taste.

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3.3.3077

Greek Salad Dressing

This very simple recipe for Greek Salad Dressing is perfect for any salad. Take your favorite salad fixin’s and make your own dressing, minus the chemicals found in store-bought dressings. 

I rarely buy store-bought salad dressings except when I am being particularly lazy, and I never, ever buy vinaigrette dressings. They are so simple to prepare, and (big plus) you can control the amount of oil used in them.

A little bit of oil helps the dressing to cling to the vegetables and salad greens, but I really don’t think it’s necessary to have a salad swimming in oil. For that reason, my ratio of acids (vinegar and/or lemon juice) is not what is considered typical (that being one part vinegar to three parts oil).

The ratio of vinegar and oil is established so that the tartness of the vinegar is offset by the oil. I’ve found that instead of using that ratio for the oil, it’s possible to counter the acidity by the addition of a titch of honey. I didn’t add honey to this dressing, but if you find it a bit tart for your taste, just add about a teaspoon of honey before you start whisking the oil into the dressing.

By using a whisk to incorporate the oil, rather than just combining all of the ingredients, you create an emulsification that will hold the dressing together. Of course, you can also emulsify the dressing by using a blender or food processor when add the oil to the other ingredients.

For my salad, I used cucumber, red and orange sweet bell pepper, green beans, halved cherry tomatoes, kalamata olives and feta cheese. I completely forgot about adding some red onion (something I intended to add and didn’t miss until we ate this salad). But, this dressing is great for any salad combination.

Do try it.

P~

5.0 from 1 reviews

Greek Salad Dressing (Meatless Monday)

 

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Prep time

5 mins

Total time

5 mins

 

An easy, delicious, less-fat vinaigrette in the Greek tradition, it's perfect for any salad.

Author: The Saucy Southerner

Recipe type: Condiment

Serves: ¾ cup

Ingredients

• 1 clove garlic, minced
• 1 teaspoon dry oregano leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil

Instructions

1. Place the garlic, oregano, Dijon mustard, salt, pepper, vinegar and lemon juice in a bowl and whisk together*.
2. Still whisking, slowing drizzle in the olive oil to make an emulsion.

Notes

*You may also use a blender, food processor, or immersion blender

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3.3.3077

Loaded Potato Salad

In time for Father’s Day and July Fourth Celebrations, I’ve got a new potato salad recipe for you. This Loaded Potato Salad has all of the ingredients of a Loaded Baked Potato, but in the cold, creamy goodness of a summer salad. 

Look, I’ll be the first to admit that I am a huge fan of Southern-Style Mustard Potato Salad. It has been the potato salad for summer, and it will remain a favorite. But I love to cook; I love to experiment with foods. And I have been wanting to create a new potato salad for a while now.

This Loaded Potato Salad is it. And when I say it, I mean, this potato salad is the bomb. It is so good. It is different. It is tasty. It has all of the elements of a loaded baked potato, all in a salad. And it has the Mr. Saucy Seal of Approval. As a matter of fact, he declared it the best potato salad he’s ever eaten (a statement that on its face is fabulous, but one must take into account Mr. Saucy’s love of bacon – just sayin’).

That said, it’s pretty drool-inducing.

Of course, I’ve used russet potatoes. The starchy nature of the russet is perfect for potato salad. To those, I added bacon (everything is better with bacon, right?), green onions, grated cheddar cheese, celery (because I love the crunch and, for me, it’s not potato salad without celery), salt, pepper, garlic powder and for the creaminess: Dijon mustard, mayonnaise and sour cream. *Thud*

If you’re looking for a new potato salad to try, I implore you to try this one. You won’t be disappointed.

P~

5.0 from 1 reviews

Loaded Potato Salad

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Loaded Potato Salad has all of the ingredients of a Loaded Baked Potato, but in the cold, creamy goodness of a summer salad.

Author: The Saucy Southerner

Recipe type: Side Dish, Salad

Serves: About 12 cups

Ingredients

• 2½ pounds skin-on, cubed russet potatoes (about 8 cups), cooked fork tender, drained and allowed to cool*
• 1 pound bacon, crisped, chopped
• 3 celery ribs (about 1½ cups) diced
• 8 green onions (about ¾ cup), sliced
• 1 teaspoon each salt, ground black pepper, garlic powder
• 1½ cups mayonnaise
• ½ cup sour cream
• 2 tablespoons Dijon mustard
• 4 ounces cheddar cheese, grated (about a cup)

Instructions

1. Place all of the ingredients in a large bowl and stir to combine.
2. Taste to adjust seasonings to your taste.
3. Refrigerate to chill.
4. Serve cold.

Notes

* I cooked my potatoes over medium heat in unsalted water. The cooking time to reach "fork tender" will depend on the size of the cubes you cut. My half-inch cubes took about 30 minutes. "Fork tender" means when the potato is easily pierced with a fork, or when the outside is just about, but not quite, falling apart.

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3.3.3077

Panzanella Salad

Panzanella: A Tuscan salad of bread and tomatoes that is popular in the summer. This recipe for Panzanella would probably make the traditionalist very sad face, but it is molto delizioso! 

According to Wikipedia:

Panzanella was based on onions, not tomatoes, until the 20th century.

Modern panzanella is generally made of stale bread soaked in water and squeezed dry, tomatoes, olive oil, vinegar, salt, and pepper. Onions and basil are often added.

Other ingredients—lettuce, olives, mozzarella, white wine, capers, anchovies, celery, carrots, red wine, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic— are sometimes used, but Florentine traditionalists disapprove of them.

I used a modern approach to my Panzanella. I started with a multi-grain, seed bread, tomatoes, onions, basil, olive oil, vinegar, salt and pepper. To that I added Kalamata olives, red onion, red bell peppers, cucumber, and celery.

My recipe differs from traditional Panzanella in another way, too. I didn’t soak my bread. Instead, I cubed it, crisped it slightly in the oven, then added it to the salad before I added the olive oil and vinegar. I love how the oil and vinegar soak the bread; they add a flavor to the bread chunks that can’t be achieved if they are already wet.

When preparing your vegetables, you want to try to get the cubes similarly sized. For mine, I used about a half-inch dice on the tomatoes, cucumbers, celery, and red bell pepper. I halved the Kalamata olives and sliced the red onion.

Simple, delicious and filled with the flavors of summer, this salad is one you need to add to your salad repertoire.

P~

5.0 from 1 reviews

Panzanella (Meatless Monday)

 

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Prep time

15 mins

Cook time

5 mins

Total time

20 mins

 

My modern twist on a traditional Tuscan salad of bread and tomatoes that's popular in the summer.

Author: The Saucy Southerner

Recipe type: Salad, Entree

Cuisine: Italian

Serves: About 8 cups

Ingredients

• 2 cups cubed (1 inch) crusty bread - (I used a multi-grain & seed Italian loaf)
• 4 Roma tomatoes, cubed (about ½ inch dice)
• 1 large cucumber, sliced in 1 inch slices, then quartered
• ½ cup sliced red onion
• ½ cup diced celery
• ½ cup diced red bell pepper
• ¼ cup halved Kalamata olives
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon kosher salt
• ½ teaspoon coarse ground black pepper
• 1 tablespoon fresh basil leaves

Instructions

1. Preheat the oven to 350°F.
2. Put the cubed bread on a baking sheet and into the preheated oven for 5 minutes (You are just wanting the bread to be slightly toasted on the outside - this helps it hold up to the liquid it will be soaked in later)
3. Remove from the oven.
4. Add all of the ingredients to a large bowl and toss to combine.

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3.3.3077

Refried Bean Salad

Refried Bean Salad is today’s Meatless Monday recipe, just in time for Cinco de Mayo celebrations tomorrow. The beans can be served two ways: cold, as on this salad, or heated to molten hotness for any southwest inspired meal. Throw this meal together in less than 15 minutes for your busy, weeknight Cinco de Mayo. 

Cold refried beans? Well, not really. I served these beans at room temperature. The only cooking required for this recipe is to blast some green onion and jalapeno in a bit of butter in the microwave for 1 1/2 minutes. Stir that into the beans with seasoning of cumin, coriander, oregano, garlic and some salt and pepper…chop up a quick pico de gallo to sprinkle over some salad greens and you are set! No salad dressing is needed! Trust me, the pico de gallo gives you all you need.

Of course, you can heat these refried beans, too. This is my standard recipe for refried beans when we have any Southwest meal. They are so flavorful.

This really simple, really quick salad is the perfect answer for a busy weeknight Cinco de Mayo celebration. Try it!

P~

5.0 from 1 reviews

Refried Bean Salad - Cinco de Mayo (Meatless Monday)

 

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Prep time

15 mins

Cook time

1 min

Total time

16 mins

 

Refried beans with seasoning of cumin, coriander, oregano, garlic and some salt and pepper are the star of this salad of mixed greens and a quick pico de gallo. Served at room temperature, this refried bean recipe can also be served hot.

Author: The Saucy Southerner

Recipe type: Salad Entree

Cuisine: Southwest

Serves: 2-4 servings

Ingredients

• 1 - 16 ounce can refried beans
• ¼ cup chopped green onions (about 3)
• 1½ tablespoons fresh minced jalapeno (this is about one jalapeno)
• 1 tablespoon butter
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon ground Mexican oregano (any oregano will work)
• ¼ teaspoon garlic powder
• salt and ground black pepper, to taste
• Pico de gallo (recipe follows)
• Mixed Salad Greens

Instructions

1. Open the can of refried beans and add to a medium-sized bowl.
2. In another, microwavable bowl, add the green onions, jalapeno and butter.
3. Place in the microwave and cook on high for 1½ minutes.
4. Remove the onions/jalapeno from the microwave and add to the bowl of refried beans.
5. To that mixture add all of the other ingredients: cumin, coriander, oregano, garlic powder, salt and pepper.
6. Either on a large serving plate, or on individual plates, place mixed salad greens.
7. In the center, add a serving of the refried beans.
8. Sprinkle over pico de gallo and serve immediately.

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3.3.3070

5.0 from 1 reviews

Pico de Gallo - Cinco de Mayo (Meatless Monday)

 

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Prep time

5 mins

Total time

5 mins

 

Fresh, summery, flavorful pico de gallo is the perfect dip for chips, great on salads, or used as a condiment in a multitude of ways...let your imagination guide you. Of course, this recipe can be increased proportionately for larger servings.

Author: The Saucy Southerner

Ingredients

• 1 cup diced fresh tomato
• 2 tablespoons minced red onion
• 1 tablespoon minced jalapeno (either fresh or pickled work)
• 1 tablespoon chopped fresh cilantro leaves
• 1 teaspoon fresh lime juice
• salt and ground black pepper, to taste

Instructions

1. Combine all of the ingredients in a small bowl and stir to combine.

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3.3.3070

Eggplant Cutlet Salad with Balsamic Roasted Onion and Artichoke

Today I’m pairing up with Dominex® “The Eggplant People” and Meatless Monday. This recipe for Eggplant Cutlet Salad also has Balsamic Roasted Onions and Artichoke Hearts, crumbled Gorgonzola cheese, fresh oregano leaves and a drizzle of balsamic vinaigrette. Ready to eat in 20 minutes? You gotta love the convenience of Dominex®, sourced fresh from the field, products.  

Meatless Monday and Dominex teamed up to get the word out, through Meatless Monday bloggers, about their fabulous range of vegan and vegetarian products. Since I have a difficult time finding fresh eggplant on a regular basis in my local market, I was anxious to try the Dominex product line.

I had an idea for a recipe using their AngelMeatballs, the healthiest “meatball” available. Unfortunately, the market locally which carries Dominex products didn’t stock this product.

But…they did stock the award-winning Eggplant Cutlets; so another idea was born. This salad is very simple to prepare in about 20 minutes. The eggplant cutlets, as well as the red onion and artichoke hearts all cook on the same baking sheet in 15 minutes. Drizzled with a balsamic vinaigrette, the onion and artichoke hearts get a lovely char while the eggplant cutlets bake.

Assembly of the salad is completed by using fresh spring greens, the cooked eggplant cutlets, onions and artichoke hearts, along with some crumbled Gorgonzola cheese, fresh oregano leaves and a splash of balsamic vinaigrette.

Since the eggplant cutlets are coated in an Italian-seasoning breading, the flavors of this salad are fantastic; the meaty texture of eggplant make it a healthy and satisfying meat substitute.  Try Dominex® eggplant products! If your local market doesn’t carry them, ask about them. Dominex brand eggplant products take the time and guesswork out of cooking eggplant.

P~

5.0 from 2 reviews

Eggplant Cutlet Salad with Balsamic Roasted Onion and Artichoke (Meatless Monday - Dominex®

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Dominex® Eggplant Cutlets make this salad simple and quick to prepare. Balsamic glazed red onion and artichoke hearts get a beautiful char while the cutlets bake. And bonus! All on the same baking sheet. Add hearty eggplant to your next salad for a perfect Meatless Monday entree.

Author: The Saucy Southerner

Recipe type: Entree

Serves: 4 servings

Ingredients

• 1 -16 ounce package Dominex® Eggplant Cutlets
• 1 large red onion, stem end intact, cut into ⅛ wedges
• 1 -12 ounce jar artichoke hearts, drained and dried on a paper towel
• 10 ounces organic spring salad greens
• ¼ cup Gorgonzola cheese crumbles
• 1 tablespoon fresh oregano leaves
• FOR THE BALSAMIC VINAIGRETTE:
• ⅓ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• salt, pepper and crushed red pepper flakes, to taste

Instructions

1. Preheat the oven to 425°F.
2. Prepare a large baking sheet by lining it with parchment paper, set aside.
3. In a small bowl, combine all of the ingredients for the balsamic vinaigrette.
4. Whisk to combine.
5. Place the eggplant cutlets, onion wedges and artichoke hearts on the prepared baking sheet.
6. Using pastry brush (or with a spoon) drizzle some of the balsamic vinegar on the onions and the artichokes (reserving the rest).
7. Place the baking sheet into the preheated oven and bake for 15 minutes.
8. Remove the baking sheet from the oven.
9. In a large bowl, or on individual serving plates, assemble the salad using the spring greens as a base, adding the eggplant cutlets (you may need to halve or quarter larger slices), onions and artichokes.
10. Sprinkle the salad with Gorgonzola crumbles and fresh oregano leaves and add a drizzle of the reserved balsamic vinaigrette and serve immediately.

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3.3.2998

Kale and Butternut Squash Salad

This recipe for a fabulous Fall Salad of Kale and Butternut Squash comes together in just minutes. Yes…minutes! The Kale is slightly steamed (with an easy trick to do it), and instead of oven-roasting the Butternut Squash, I have sautéed it in a skillet. Almonds, Pomegranate seeds and a simple balsamic vinaigrette round out this super-tasty, nutritious salad. 

I adore greens of any kind, and kale is high on the list. It’s loaded with nutrition, including: Potassium, protein, calcium, vitamins A, B-6 and C, iron and magnesium. It’s very low in calories, too!

For this salad, I purchased a box of baby kale, so I didn’t even stem it or chop it. But if you buy a bundle of big kale leaves, you’ll want to remove the stems and chop (or tear) the leaves.

The trick I used for quick-steaming the kale is so simple…I just wrapped it in a damp paper towel and microwaved it on high for about 30 seconds! Since this kale was small and tender, it might take a bit longer if you’re using a larger leaf.

Instead of oven-roasting the butternut squash, I sautéed it in a skillet for about 5 minutes over medium heat, after I tossed it with a tiny bit of olive oil. The flavor is the same, and it’s much quicker!

I tossed on some pomegranate seeds, some toasted almond slices and a simple balsamic vinaigrette. Done. Total prep and cook time was under 20 minutes and this salad is delightful. The prepared salad, before adding dressing, keeps nicely in the refrigerator for lunch the next day.

Do, try it!

P~

5.0 from 1 reviews

Kale and Butternut Squash Salad (Meatless Monday)

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Kale is slightly steamed (with an easy trick to do it), and instead of oven-roasting the Butternut Squash, I have sautéed it in a skillet. Almonds, Pomegranate seeds and a simple balsamic vinaigrette round out this super-tasty, nutritious salad.

Author: The Saucy Southerner

Recipe type: Salad, Entree

Serves: Per Serving

Ingredients

• PER SERVING:
• 3 cups kale leaves (stemmed and chopped, if large)
• 1½ cups cubed butternut squash (about ½" cubes)
• 1 teaspoon olive oil
• salt and ground black pepper
• ¼ cup toasted almonds
• 2 tablespoons pomegranate seeds
• FOR THE DRESSING:
• ⅓ cup balsamic vinegar
• 2 tablespoons orange juice
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• 1 teaspoon olive oil
• salt and ground black pepper, to taste

Instructions

1. Wrap the kale in a damp paper towel.
2. Place in the microwave and cook on high for 30 seconds (or more if kale is larger leaves).
3. Place the butternut squash cubes in a small bowl and toss with olive oil, salt and ground pepper.
4. Place the prepared butternut squash into a small skillet, over medium heat and cook for about 5 minutes (stirring occasionally to turn), or until fork tender and golden brown on the sides.
5. Remove from heat.
6. Place the steamed kale onto a plate and top with butternut squash, toasted almond slices, and pomegranate seeds.
7. Drizzle 1 tablespoon of the balsamic dressing over the salad.
8. Serve immediately.

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3.2.2807

Kamut Caprese Salad

This week’s Meatless Monday is a recipe for Kamut Caprese Salad…whole grain protein from the Kamut, along with tomato, fresh mozzarella chunks, fresh basil and a quick and easy balsamic vinaigrette. It’s filling, delicious and unbelievably nutritious. 

Not familiar with Kamut? Here’s some information from Bob’s Red Mill:

Kamut® grain, an ancient variety of wheat that was only recently rediscovered by modern-day farmers. The history of this ancient wheat grain is a bit mysterious. Some say that Noah brought Kamut® kernels along on the ark, hence the nickname “Prophet’s Wheat.” Others call Kamut® grain “King Tut’s Wheat,” claiming it was found in the tomb of an Egyptian pharaoh. Though its origins are debated, there’s no arguing the fact that Kamut® wheat is healthy and delicious.

The plump, golden kernels of whole grain Kamut® Khorasan wheat are a nutritious source of selenium, zinc, magnesium and iron. Kamut® wheat is exceptionally high in protein, containing 7 grams of protein per serving, and a good source of dietary fiber. A nutritional powerhouse, Kamut® grain is perfect for anyone looking for a high protein, low-fat addition to their menu.

Kamut is easy to find in most large grocery stores now, generally in the health-food section, or with other grains; also in health food stores. Any store that carries a large selection of Bob’s Red Mill should have Kamut, or be able to order it.

This grain takes a bit longer to cook than other whole grains, but there is a quicker way to make them. Just like I do with dry beans, I did a quick soak on my Kamut. I put the grain into a medium-sized saucepan and covered them with water, plus 2 inches of water above the kamut. I covered the pan, brought the water to a boil and removed it from the heat where I let it rest for an hour before draining and cooking the grain. It worked like a charm.

The salad itself is just so simple. Once the grain was cooked, drained and rinsed with cold water, I added halved cherry tomatoes, chunks of fresh mozzarella cheese, fresh basil leaves and a quick balsamic vinaigrette of vinegar, Dijon mustard, shallots, garlic powder, salt and pepper. Done.

You will want to try this salad. The nutty, chewiness of the Kamut is a perfect foil for the traditional caprese ingredients. This simple salad makes a wonderfully tasty and nutritious addition to your meatless Monday meals lineup, or for anytime. I hope you’ll try it!

P~

p.s.: For those of you with wheat allergies, you can make this same salad with Oat Groats or any grain of your choice.

5.0 from 2 reviews

Kamut Caprese Salad with Balsamic Vinaigrette (Meatless Monday)

 

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Prep time

5 mins

Cook time

1 hour 30 mins

Total time

1 hour 35 mins

 

Kamut Caprese Salad...whole grain protein from the Kamut, along with tomato, fresh mozzarella chunks, fresh basil and a quick and easy balsamic vinaigrette. It's filling, delicious and nutritious.

Author: The Saucy Southerner

Recipe type: Entree, Salad

Serves: 5-6 cups

Ingredients

• FOR THE SALAD:
• 1 cup Kamut, quick-soaked* then cooked according to package instructions (see notes)
• 1 cup halved cherry tomatoes
• 1 cup fresh mozzarella chunks
• ½ cup firmly packed basil leaves (torn if large leaves)
• FOR THE DRESSING:
• ⅓ cup balsamic vinegar
• 1 tablespoon minced shallot
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• 1 teaspoon olive oil
• salt and ground black pepper, to taste

Instructions

1. Place the cooked Kamut (see notes for soaking and cooking instructions) in a large bowl.
2. Add the tomatoes, mozzarella cheese, basil leaves.
3. Set aside.
4. In a small bowl combine the balsamic vinegar, shallot, Dijon mustard and garlic powder.
5. Slowly drizzle in the olive oil, while whisking the mixture.
6. Add salt and ground black pepper, to taste.
7. Pour the dressing over the salad mixture and stir to combine.
8. Beautiful served either at room temperature, or cold.

Notes

Quick soaking the Kamut: Place the Kamut in a medium-sized saucepan and cover with water plus 2 inches of water above the grain.
Cover and bring to a boil.
Remove from heat and allow to sit, covered, for 1 hour.
Drain water.
Cook Kamut according to package instructions:
1 cup pre-soaked Kamut, 3 cups water, bring to a boil, simmer for 30 - 40 minutes, drain.

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