salad

Roasted Beet Salad with Feta & Balsamic

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This is a recipe for a roasted beet salad that is full of flavor and tons of greens!

I’m not going to lie beets are kind of a new thing around our house. Aside from the token serving of Harvard beets at the holidays at Momma Chuck’s house I had never really been exposed to them. That Harvard beet recipe is delicious by the way; I’m just told it’s a lot of work.

Honestly I think I was afraid of them. That sounds ridiculous but let me explain. Beets are messy, and they stain everything. They have a very strong flavor and what the hell do you cook with them? However since I started this whole Part Time Vegetarian thing that I waxed on about earlier this week I have gotten so much more adventurous with my foods.

I don’t know where but somewhere I read that our ancestors ate something like 150 ingredients in a week and the modern western diet includes 20 items. Based on this idea I can’t believe that we are getting all the vitamins and nutrients that we need from these 20 items alone. There are so many more fruits and vegetables available for me locally than I often eat so I’m kind of on a quest to try them all and add them to my regular diet. If I eat more varied stuff I eat regularly the more good stuff I can get in my body from nature and therefore hopefully gain a higher functioning, healthier body. Right? Isn’t that the goal? I think it is.

So anyway that’s why I decided to try beets and as it turns out they are actually pretty good. Chuck even approves. So far I have roasted them up with a bunch of other vegetables and with this salad. What I really like about this salad is that it’s unique and can be served as a great starter for just about any fall dinner. The ton of antioxidants and health food power in it is just a bonus.

Roasted Beet Salad with Feta & Balsamic

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 6 servings

Ingredients

6 small beets, peeled and cut into chunks
1 tablespoon olive oil
Salt and pepper to taste
2 teaspoons lemon juice
2 tablespoon balsamic vinegar
1 tablespoons Dijon mustard
1 teaspoon honey
3 tablespoons olive oil
1 cup baby arugula
2 cups baby spinach
1 cup baby Swiss chard
2 cups kale, chopped
4 ounces feta cheese

Instructions

Preheat the oven to 450 degrees.
Toss the beets with oil, salt, pepper and place on a rimmed baking sheet. Roast for 35 to 40 minutes, stirring once or twice. Should be tender when poked with a fork. Sprits with lemon juice and let stand for 3 to 4 minutes.
For the Dressing: In a small bowl combine the balsamic vinegar, Dijon, honey, and olive oil until well combined.
In a large serving bowl toss the lettuces together. Top with beets and crumbled feta.
Serve with dressing on the side.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

By Jessica

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Bruschetta Chicken has taken on a whole new form with this Salad recipe that combines Creamy Parmesan Peppercorn Dressing with crunchy garlic croutons.

Tomato season is a much loved season in our home. I love picking sun warmed tomatoes from the vine and eating them right away or chopping them up and tossing them in basically everything.

Unfortunately the whole moving/wedding thing has pushed my garden down on the priority list this summer, so my tomatoes are not what they could have been, but I’m still getting a few. I’ve been enjoying my fair share of BLT’s (this one is my favorite), and fresh tomato sauce. I’ve been forced to buy a few from the farm stands that surround our house to support my cravings. I seriously think we hit the jackpot with those, they are everywhere and everything is so fresh!

Typically when I make brushetta chicken I put it over alfredo, or pesto pasta, however since we are trying desperately here to keep ourselves in shape for the last few weeks before the wedding I thought a salad might be a better idea. Not that it stopped me from making the best Parmesan Peppercorn Dressing ever and dreamy garlic croutons. I stick by the idea that there is spinach so it’s still healthy.

This salad is very reminiscent of the usual Chicken Caesar that you would order in a restaurant. You know the type; romaine lettuce and croutons drenched in a creamy thick dressing. Oh yes, it’s so good right? Now just take that image and toss some warm juicy chicken on top with some good balsamic and fresh in season tomatoes. The tangy, fresh tasting balsamic drips its way down to the creamy and cheesy dressing, it’s like a happy dance is happening in your mouth. It’s like crack and you can’t stop until every last drop is gone. It’s a good thing you saved that bread heal from the croutons to soak up the last little bit.

When did I start talking in the third person? Whatever. You get my point here. This might just be my favorite salad ever. I love it, and you should definitely try it immediately.

Creamy Parmesan Peppercorn Dressing

½ cup mayonnaise

½ cup sour cream

1 tablespoon white wine vinegar

2 tablespoons milk

3 tablespoons parmesan cheese

2 teaspoons fresh cracked pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of salt

Whisk together all ingredients in a bowl until well combined. Let stand for 10 minutes to overnight before serving. Can remain in the refrigerator for up to 2 weeks.

Bruschetta Chicken Salad with Parmesan Peppercorn Dressing

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2-3 Servings

Ingredients

1 to 2 cups of day old bread, cubed
2 tablespoons olive oil
1 teaspoon garlic powder
Pinch of salt
1 teaspoon parsley flakes
2 small boneless skinless chicken breasts
Salt & pepper to taste
2 roma tomatoes, diced
2 cloves of garlic, minced
1 tablespoon basil, chopped
1 tablespoon balsamic vinegar
2 cups romaine lettuce, chopped
2 cups baby spinach, loosely packed
¼ cup Creamy Parmesan Peppercorn Dressing

Instructions

Preheat the oven to 425 degrees. On a baking sheet toss the cubed bread with olive oil, garlic powder, salt, and parsley. Place in the oven and cook for 6 minutes, or until the bread begins to turn golden brown. Remove from heat and toss carefully. Set aside.
Season the chicken well and place it on a preheated grill. Cook for 4 minutes, flip and cook for another 4 minutes or until the chicken is cooked through. Remove from heat and set aside.
In a small bowl combine the tomatoes, minced garlic, basil, and balsamic. Set aside.
In a large bowl combine the lettuce, spinach, and croutons with the dressing and toss well to coat.
On each plate place a layer of coated lettuce and croutons. Add chicken and top with tomato mixture and serve.

Roasted Potatoes with Greens & Eggs

By Jessica

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A simple meal that takes barely any effort at all, so it’s perfect for a single person.

I have been a part time vegetarian for over a year now. At first I talked about it a lot, like all the time, but that has faded. A lot of people questioned this decision, including my close family, since in the U.S. meat is considered a necessity at every single meal. Now they don’t seem to notice my dietary choices so much and have laid off telling me I need to get more protein (fyi: I still get more than I need).

One thing I have noticed is that I crave way more vegetarian food than before. I’m pretty sure I could live on veggie sandwiches and wraps and never get sick of them. Greek food and I have become really close friends, while vegetables that I used to shy away from (eggplant, zucchini, acorn squash, etc.) are becoming regular parts of my diet, and things I savor. This egg plant parmesan recipe might just be my new favorite meal ever, even usurping my usual Chicken Parmesan.

Another change in my preferences is the desire for simple meals. I don’t need everything all dressed up for it to be the best thing I ate all week. This meal is one of those.

Simply roasted potatoes, lightly seasoned, a pile of greens with flavored olive oil and a soft boiled egg make a gloriously simple and satisfying meal. It takes barely any effort at all, so it’s the perfect meal for a single person.

You can find the recipe for garlic roasted potatoes here.

Learn how to make a 7 Minute Egg here.

And if you need directions on how to toss salad greens with flavored oil, well I’m not sure what to say to that.

Now tell me what is your favorite simple meal?

Chopped Thai Chicken Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a simple recipe for a chopped chicken salad with Thai style dressing.

As you can probably assume things are a little crazy around these parts since we just closed on our house last week, so getting together a recipe post for this week has been a bit difficult. I decided instead today to resurrect an old post that I wrote for The Charming Blog (which is now defunct) almost a year ago. This Thai Grilled Chicken Salad has been a big favorite of both me and Chuck, so I think you guys will enjoy it here too.

Salad is one of those things that people consider rabbit food, you know not real food. This however is one of those life changer type of salads that can turn a real meat and potatoes types into actual salad lovers.

It’s loaded down with veggies and chicken, and a super amazing deliciously sweet salad dressing.

There are a million textures going on and with each of the textures comes a super bright fresh flavor, and it is all brought together with that sweet zingy dressing.

I’m gushing, I know, but seriously, its salad. It’s a delicious wonderful, nourishing salad. It’s also hearty, and satisfying, and filling salad, that can feed the whole family without trouble.

I just grilled the chicken with salt and pepper, but don’t be afraid to use leftover or premade chicken. It will blend into the flavors just fine.

Chopped Thai Chicken Salad

Prep time: 10 mins

Total time: 10 mins

Serves: 4 Servings

Ingredients

Dressing
2 tbsp low sodium soy sauce
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp raw honey
1 tbsp lime juice
1 tbsp extra virgin olive oil
2 cloves of garlic, crushed
Salad
16 ounces frozen shelled edamame
4 cups mixed greens, chopped
2 cups chopped Napa cabbage
1 cucumber, diced
1 cup shredded carrot
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 chopped green onions
½ cup fresh cilantro
1 lb cooked chicken, chopped or shredded

Instructions

In a small bowl whisk together all the dressing ingredients and set aside. Cook the edamame according to package instructions and set aside to cool. Meanwhile chop the rest of your vegetables, and toss them together in a large bowl. Top with chicken and serve with the dressing at the side.

Sweet Chili Grilled Chicken Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a simple recipe based on McDonald’s Sweet Chili Chicken Wrap for a Sweet Chili Chicken Salad.

I have to admit something to you.

Sometimes I eat fast food.

I know I know, the stigma of a semi-healthy food blogger stopping at drive through windows is quite unsettling, but I’m human!

Besides, sometimes fast food is the best place to get inspiration. For example one of my most popular posts is my Copy Cat Recipe for Panera’s Soba Noodle Broth Bowls, and my second most popular post is my version of Evelyns Favorite Pasta from the Cheesecake Factory.

For this particular recipe I actually took my inspiration from McDonald’s. Yep Good O;’ Mc D’s. We have been traveling a lot and it seems to me that the golden arches may very well have a monopoly on the rest stops on our local highway system, so I’ve eaten there more in the last couple months than I think I have ever in my life. I’ve been trying a few of the healthier options and really liked the Sweet Chili Chicken wrap, so much so that I thought I would try my own version of it at home, except I opted to make it in salad form, because we can’t seem to eat enough salad lately.

I started by copying the golden arches chicken marinade, which I used to grill the chicken before tossing it in my homemade sweet chili sauce. I made a big hearty salad with mixed spring greens, baby Swiss chard, broccoli, carrot, shredded green and purple cabbage, sliced bell pepper, and cucumber.

For the dressing I mixed the sweet chili sauce with some bright Asian flavors. It came out perfectly and complimented the rest of the salad. Overall it turned out great and will definitely be on our regular summer food rotation.

You can find the sweet chili sauce recipe here.

Sweet Chili Grilled Chicken Salad

Author: JC

Serves: Serves 4

Ingredients

Sweet Chili Dressing
½ cup sweet chili sauce
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon dried ginger
½ tablespoon sesame oil
Honey Glazed Grilled Chicken
1/3 cup honey
1 tablespoon rice wine vinegar
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon lemon juice
¼ teaspoon paprika
1 lb boneless skinless chicken breasts (2-3 breasts)
4 cups of prepared salad with ingredients of choice

Instructions

Combine sweet chili sauce, lime juice, fish sauce, salt, ginger, and sesame oil in a small bowl, and whisk until incorporated. Set aside.
Combine the honey, vinegar, water, and spices in a shallow baking dish until well combined.
Add the chicken and toss to coat.
Cover and let sit for at least 30 minutes, or overnight.
Place chicken on a preheated grill and cook for 5 minutes. Flip and cook for another 5 minutes or until cooked through.
Let stand for 3 to 5 minutes and toss with sweet chili sauce.
Serve salad ingredients topped with chopped chicken and dressing.

salad

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