Since May is Salad Month, I asked a few bloggers to do a guest post about salads. Well, Ashlei of The Vegster took control of this task and sent me a phenomenal guest post all about her take on salads. And ooooh her recipes look gooooood…….
I present to you, Ashlei, The Vegster!
For The Love Of Salad:
I’m really excited Lori asked me to write this guest post for her. It’s no secret to my readers that I’m a huge fan of roasted veggies. Usually I just eat them plain, but lately I’ve been craving them on salads. Ok, so maybe that sounds kind of weird, but some hot, roasted veggies tossed on some spinach causes it to wilt down ever so slightly making the perfect salad.
Here’s an example of one served up with some broiled green beans and some fresh fish for protein.
Two of my favorite combinations are roasted carrots & yukon gold potatoes, and beets & fennel, both of which pair nicely with some goat cheese
Roasted Fennel and Beet Salad
- baby spinach
- 1 fennel bulb, chopped
- 3 beets (1 bunch)
- goat cheese
- Walnut Vinaigrette (see below for recipe)
Heat oven to 375F, and add the beets wrapped in foil, and roast the fennel with a bit of oil in a pan covered with foil for 30 minutes, then remove foil, stir and turn heat up to 400F and continue to roast for another 20 minutes.
Begin to assemble salad while the veggies cook. Combine the baby spinach with the goat cheese, avocado, and walnuts. When done cooking, peel (or don’t) and chop the beets and add them on top of the salad along with the roasted fennel, and toss.
(based on the recipe in Olives and Oranges)
- 3 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp stone ground mustard (or dijon)
- 1 garlic clove, minced
- pinch of salt and pepper
Roasted Vegetable Salad
Serves 1, but can easily be doubled or so.
- 4 small yukon gold potatoes
- 1 serving of baby carrots (about 10)
- 2 handfuls of spinach
- goat cheese (or other cheese)
- 1/2 tomato
- Vinaigrette of choice
Pre-heat oven to 400F, and quarter potatoes as desired. Place in a baking dish along with the carrots, add about 1 tsp of EVOO or coconut oil, S&P and roast for 30 minutes at 400F. While the veggies are roasting, prep the rest of the ingredients (and make vinaigrette if needed).
In a serving bowl/plate, place the spinach, goat cheese, and tomatoes.
After the potatoes and carrots have roasted for 30 minutes, turn on the broiler to 500F and broil for 5 minutes or until veggies are browned and the outsides of the potatoes are crispy. Remove from the oven and toss with the vinaigrette until all the veggies are coated. Immediately put the dressing-coated veggies onto the salad, and combine.
Toss those babies up with a nice homemade vinaigrette and you’re good to go! If you’ve never tried making your own salad dressing (maybe it’s too daunting, and it seems easier to just buy from the store?), I challenge you to give it a try! It’s super super easy and keeps for awhile in the fridge. And you get the bonus of getting it to your specific taste.
Ok, who’s not hungry reading that guest post??? Thank you, Ashlei for your recipes and eats! I know what I’m having tonight for dinner…