Lemon Quinoa & Kale Salad

Happy May, friends! With the weather (hopefully) starting to warm up and Mother’s Day just around the corner, I have a lovely citrus quinoa salad to share with you. It is light but filling, and complements a multitude of protein choices for any dietary restrictions.

Lemon Quinoa & Kale Salad with Halibut {{Baking Bytes}}

Those of you here in Montana will know the eternal battle between snow and 70s that is springtime. When the warm weather begins, and the snow melts from my yard, my thoughts first turn to citrus and secondly turn to entrée salads. I eat salads all winter long but usually as a side rather than the main course. In order to satiate both cravings without freezing to death when a snowstorm invariably hits, quinoa-based salads are excellent both warm and cold. This one is inspired in part by my lemon poppyseed breakfast quinoa as well as by The Cafe in Ames, Iowa (a rare healthy gem in a sea of deep-fried abominations) as well as my love all of things lemon.

Lemon Quinoa & Kale Salad {{Baking Bytes}}

Lemony quinoa and crisp kale are complemented by crunchy zucchini, a sprinkle of dried cranberries, and, of course, goat cheese. Tossed with a lemon tahini dressing, the whole experience is light and springy and excellent both warmed or chilled. Add your protein of choice (I chose baked halibut; grilled chicken or white beans would also be delightful) and you have a filling entrée equally great for company as it is for meal prepping. And if you’re fortunate enough to be with your mom on Mother’s Day, this would be a perfect lunch to share.

Lemon Quinoa & Kale Salad {{Baking Bytes}}

Each piece comes together fairly quickly, and could easily be made ahead of time for a quick weeknight dinner. Alternatively, keep each component separate and assemble when you’re ready for lunch for a perfect meal-prep option. Jumpstart your summer (whether the weather agrees or not) with a new go-to for your repertoire and give this tasty salad a try.

Lemon Quinoa & Kale Salad with Lemon Tahini Dressing
Serves 4

Ingredients

salad
1 cup quinoa
1 ¾ cup water
¼ cup lemon juice

1 large bunch kale, de-veined and chopped into 1” pieces
1 small zucchini, spiralized or julienned
½ – 1 cup goat cheese (or feta)
½ cup dried cranberries

optional
Protein of choice (e.g. halibut, chicken, smoked salmon, white beans, chickpeas)

lemon tahini dressing
½ cup tahini
6 Tbsp lemon juice
¼ cup Garlic Olive Oil (or regular oil and 2 cloves garlic, minced)
2 Tbsp white balsamic vinegar
1 ½ tsp dried herbs (I used a mix of basil and rosemary)

Directions

  1. Bring quinoa, lemon juice, and water to a boil. Reduce heat, cover, and simmer until all water is absorbed. Let cool briefly before using.
  2. Meanwhile, prepare the dressing: combine all ingredients in a pint jar and whisk together until thoroughly combined. Thin to desired consistency with additional lemon juice or balsamic vinegar, one tablespoon at a time.
  3. To serve immediately: toss kale and zucchini with half of the dressing until evenly coated. Gently fold in quinoa.
  4. Divide between four dishes and sprinkle each with 2-4 tablespoons of goat cheese and 2 tablespoons dried cranberries.
  5. Optionally, add protein of choice.
  6. Drizzle with remaining dressing and serve immediately.
  7. For meal prepping: Portion one serving of each item into separate containers (I keep them all separate so I can heat individual components) and store in the fridge until ready to eat.
  8. To assemble, gently heat dressing until pourable (about 10 seconds) and toss with kale and zucchini.
  9. Heat quinoa (if you want) and fold into kale mixture.
  10. Top with cranberries, goat cheese, (and optional protein), drizzle with additional dressing, and enjoy.

 

 

Roasted Red Pepper and Bacon Salad

I’ve written about my favorite Italian restaurant in Bozeman, Fresco Cafe, as the inspiration for one of my grilled cheese concoctions from April. This is probably the place I go to with the most regularity, both for team lunches with work and with out-of-town visitors. It has delicious pastas and paninis, several delightful salads, and the specials are always on point. Although a semi-expensive place to dine, it is worth every single dollar to have amazing food and service every time. (As an aside, it’s also one of the few places that serves plain water rather than ice water, which is always worth a lot of points in my book.)

A couple of weeks ago during team lunch, the special salad was basically the combination of all my favorite things: bacon, bell peppers, goat cheese, and balsamic vinaigrette. Served atop a bed of mixed spinach and arugula, it was one of the best salads I’ve ever had, in addition to being the perfect size for lunch. I expressed my ecstatic review, as well as requested they put it on the regular menu, which is something I’ve never actually bothered to do at a restaurant before. Since they haven’t heeded my advice yet, I set out to recreate a similar experience in my own kitchen.

It might sound plain and possibly too light, but with a slice of bread and a latte (I always get a latte at Fresco) it was properly filling without leaving me feeling overstuffed and heavy for the rest of the afternoon. Roasted red peppers are something I could eat with every meal, and you’ve probably already noticed I have a slight obsession with goat cheese (blame Costco.) Bacon and walnuts bring a little salt and a lot of protein to the dish, and a bed of leafy greens rounds out the meal nicely.

The original uses their house-made balsamic vinaigrette, but I opted to dress mine with plain balsamic vinegar from my local oil and vinegar spot. This was mostly out of laziness but also because it’s one of my favorite ways to top any savory salad. In any case, you can substitute your favorite balsamic vinaigrette or reduction in its place for a more traditional pairing.

I served mine with the bacon and peppers still warm (which will be extra great in the winter), but you could absolutely let them cool to room temperature during these excessive heatwaves everyone is having. I made myself all four servings and then each day assembled the leftovers for lunches this week. If you do the same, you could either serve it all cold or briefly reheat the bacon and peppers in the microwave before stirring it all together, as I’ve done for the past three days. Goes perfectly with a side of focaccia fresh from the Co-op.

Roasted Red Pepper and Bacon Salad

Inspired by Fresco Cafe
Serves 4

Ingredients

8 slices bacon
2 large red bell peppers, thinly sliced

1 cup walnuts, halved

~8 cups fresh spinach & arugula (10-12 oz)
1/4 cup balsamic vinegar (or your favorite vinaigrette or reduction)

4 oz goat cheese, crumbled

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a rimmed cookie sheet (or two quarter sheets, if you have them) with foil. If you’re using one sheet, create an edge of foil in the middle of the pan.
  2. Arrange bacon in one half of the pan; lightly coat the other half with olive oil and arrange the peppers on top.
  3. Bake for 20-25 minutes, or to desired doneness. Remove bacon to paper towels to drain and set aside bell peppers.
  4. Spread walnuts on the bare pan and return to the oven to toast for 3-5 minutes.
  5. In a large bowl, gently toss greens and balsamic vinegar (or dressing.)
  6. Divide greens into four bowls or plates – don’t scrape the mixing bowl.
  7. Gently toss bell peppers in the large bowl with leftover vinegar/dressing, then arrange on top of the greens.
  8. Slice bacon on an angle into bite-size pieces and arrange in the bowls.
  9. Top each with walnuts, goat cheese, and freshly ground pepper.
  10. Enjoy immediately, optionally garnished with a slice of bread.

Sriracha Blackberry Salad

Despite what looks like an excessive ice cream intake, during hot weather I also eat a lot of chilled salads and smoothies as a healthy way to keep cooler. With no stove or oven required, it doesn’t add heat to either me or the house, and they are quick to throw together. My fridge is always filled with an array of fresh produce, but during the summertime I make extra sure to have plenty of salad ingredients on hand.

Spinach is my go to base since I use it in everything from soups to scrambled eggs to smoothies, and there’s always a hefty bag of it from Costco. I don’t usually have a specific flavor palate in mind, but throw on whichever veggies or fruits I have lying around. I often add some raw nuts, cooked quinoa, or canned beans for extra calories and a protein boost. Tossed with a flavored vinegar or a simple dressing, it’s a delicious and filling meal and easy to throw together for a quick lunch or dinner.

Last year I concocted a lemon and berry combination that is still one of my favorites, especially with raspberries fresh from the garden. In these months before the berries have ripened, I sometimes splurge on a tray of blackberries from Costco to eat throughout the week. Delicious on yogurt or ice cream, in a smoothie, or just by the handful, it’s never a challenge to get through them on my own.

Since I love the berry and spinach combination, I decided to combine some blackberries with my newest favorite Olivelle discovery: Sriracha White Balsamic Vinegar. Still fairly sweet but with the slight kick of Sriracha flavoring, this is a more savory experience. It’s superb as a dressing all on its own, excellent as a condiment for wraps, and delightful mixed in with scrambled eggs. I’m already halfway through my rather hefty bottle, and I know I’ll be back promptly when I need a refill.

I started with my standard spinach based, and topped with fresh blackberries and sliced almonds. As I usually have goat cheese in the fridge as well (how do people live without Costco?), I added that for some creaminess and a little tang. The sweet and spicy Sriracha vinegar pulls everything together with a little kick, but not so much that it overwhelms all the other delicious flavors. This salad is great as a light meal with a side of tasty sourdough bread, but works just as well alongside a chicken or fish entrée.

For those of you that are perhaps not keen on buying specialty vinegar, I’ve included a recipe for a copycat version. It’s not a perfect match but it’s still delicious, and a bit more accessible than mail-order vinegar.

Sriracha Summer Salad
Servings: 1 entrée, or 2 sides

Ingredients

2 cups baby spinach, washed and dried
1 Tbsp Sriracha white balsamic vinegar

3/4 cup blackberries, washed and dried (and maybe halved, if you want)
2 Tbsp goat cheese, crumbled
1 Tbsp sliced almonds

Directions

  1. In a medium bowl, gently stir together spinach and Sriracha vinegar until well coated. Transfer spinach to serving dish(es).
  2. Arrange berries, goat cheese, and almonds on top, optionally drizzling with extra vinegar.
  3. Enjoy immediately as a spicy-sweet entrée for one, or as side dishes for two.

Copycat Sriracha Vinegar
Makes about 1/3 cup

Ingredients

1/2 cup high quality white balsamic vinegar
1 tsp Sriracha, to taste

Directions

  1. In a small saucepan, gently heat vinegar and Sriracha to a simmer, and let simmer until liquid is reduced to about 1/3 cup.
  2. Whisk vigorously to mix in Sriracha (there may still be speckles.) Add more Sriracha to taste, if desired.
  3. Store in a sealed container in the refrigerator, shaking or whisking before each use if spices have settled.

Summer Squash Tian

We had a brief stint of summer here, with one day reaching 92, but so far haven’t quite made it to the sustained heat I know is imminent. I am constantly torn between being grateful the heat is holding off, and lamenting the lack of heat training I can do for my upcoming summer races. In any case, as the plants in my garden sprout and grow, it makes me excited for harvest and all the lovely dishes that come with a summer bounty.

Summer squashes like zucchini and yellow squashes are some of my favorite veggies, and their relative cheapness here means I eat a ton of them throughout the summer and early fall. I add them to salads and scrambled eggs, eat them plain with hummus or pesto, and freeze them for when the weather turns me towards soups. Their neutral flavor makes them an easy addition into almost anything, as well as being a delightful standalone.

One of my favorite hot weather recipes is a simple baked dish. Summer squash and sweet potato are accented with onion and spices, then topped with a sprinkle of cheese for an easy but delicious side great for the hot months. You may be wondering how baked vegetables could possibly be warm weather appropriate, but the secret is I actually prefer this one cold! Not only does that make it easy to serve straight out of the fridge for barbecues and leftovers, but it makes for a great make-ahead meal as well.

Simple without being boring, this vegetarian concoction works great as a side dish when you get bored with salad, or as a healthy afternoon snack. For the vegan crowd, you can just leave off the cheese – it’s quite excellent without it – but you may want to add a pinch of salt to your spice mix. Briefly sautéed onions and roasted squashes bring a light sweetness to the dish, complimented with your favorite spices. This one is easy to customize to whatever you’re pairing it with: just change up the spices to match or contrast with your entrée.

I used an Italian spice blend, but you can easily concoct your own mix or just include one spice for a simpler flavor profile. Pairs beautifully with a side of grilled anything, and makes for an easy lunch since it requires no reheating. I’ll admit it’s a little messy and time-consuming to slice and vertically arrange so many items, but it’s worth it for even cooking and presentation points. I like to use a sweet potato, but if you prefer a white or red that is excellent too. The dish is easiest if you can find squashes and potatoes of roughly all the same diameter, but as you can see I have a variety of sizes in mine and it’s completely manageable.

When the over abundance of squash hits your area, give this a try and let me know what you think!

Summer Squash Tian

Adapted from Budget Bytes
Serves 6-8

Ingredients

1 medium yellow or white onion, chopped
2-3 cloves garlic, minced
1 Tbsp olive oil

3 lbs zucchini and yellow squash (about 6 medium, I used most of one of the bags Costco sells)
1 narrow sweet potato
3 Tbsp olive oil
1-2 Tbsp Miscuglio (or your favorite spice mix)

1 cup shredded cheese (I used cheddar and Gruyère)

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a small or medium frying pan, heat 1 Tbsp olive oil over medium-high.
  3. Add onions and garlic and sauté until onions are soft and translucent, about 5 minutes. Spread evenly into the bottom of a 9×13″ baking dish.
  4. Using a mandolin or a sharp knife and a lot of patience, slice zucchini and yellow squash into approx 1/4″ slices (I used the thickest setting on my mandolin.)
  5. Using the same method, slice sweet potato into less than 1/8″ slices (I used the thinnest setting on my mandolin.) This ensures the potatoes cook in the same amount of time as the squashes.
  6. In a large bowl, combine squashes, sweet potato, 3 Tbsp olive oil, and spices. Stir until well coated.
  7. Arrange upright in rows, avoiding having large sections of the same vegetable if possible. This is messy, but worth it for even cooking and prettiness.
  8. Cover dish with foil and bake for 30 minutes.
  9. Remove foil, top with cheese, and bake an additional 10-15 minutes until cheese is to your desired level of meltiness.
  10. Let cool briefly before serving, or store in fridge and serve chilled.1

Notes

This does not reheat well but I actually prefer it cold which makes it not only a great make-ahead meal, but also a great side dish for hot summer days.

Arugula Sweet Potato Salad with Cinnamon Balsamic Vinaigrette

Lately I’ve been all aboard the sweet potato train, and today’s post will hopefully get you on the bandwagon as well. I love sweet potatoes in pretty much any form, and could happily eat them for several meals a day. Luckily they are great all year round as French fries or a delicious breakfast, and work just as well in salads as they do in soups and chilis.

Arugula Sweet Potato Salad {{Baking Bytes}}

Several months ago my office had a catered lunch that was a bit higher class than our norm. Although all the food was delicious, the one that made the most impact on me was an arugula and spiced sweet potato quinoa salad. Their version was sweet, with heavily candied nuts, sugary dried cranberries, and a sweetened balsamic vinaigrette amongst the quinoa, arugula, and goat cheese. Although I loved this combination, it really was like eating dessert with arugula in it which isn’t necessarily something I want to do very often.

Arugula Sweet Potato Salad {{Baking Bytes}}

Inspired by their concoction, I opted to test out a more savory version for myself. I kept the cinnamon roasted sweet potatoes but only lightly honeyed my walnuts. I also nixed the cranberries and used bacon instead, and adjusted the arugula:quinoa ratio to be more in favor of the former. Originally I was going to use brie as chèvre (goat cheese) can be exorbitantly expensive, but I discovered Costco carries goat cheese at an incredibly reasonable price and so I kept that flavor as well. Feel free to substitute brie or another neutral soft cheese if you prefer.

Arugula Sweet Potato Salad {{Baking Bytes}}

The spiced sweet potatoes, salty bacon, creamy chèvre and lightly sweetened and toasted walnuts come together in that fantastic sweet-and-salty juxtaposition that is so popular these days. Arugula and quinoa make a great base and let salad act either as a light lunch or a great side dish.

To round out the experience, I made a cinnamon balsamic vinaigrette only slightly sweetened with honey to mellow the flavor. The dressing gives the salad more of a punch of flavor, and I highly recommend you make it too. In fact, maybe make extra and use it on your other salads too since it’s just that delicious.

Arugula Sweet Potato Salad {{Baking Bytes}}

Although my original recipe is clearly neither vegetarian nor vegan, it could easily be altered for those diet preferences. Vegetarians can simply ditch the bacon, and a pinch of salt to the dressing, and carry on as normal. Vegans will want to substitute maple syrup in lieu of the honey as well as nix the cheese. You may want to add another ingredient to round it out, dried cranberries or salted almonds would both be great options, depending on which flavor route you want to go.

Full of cinnamon flavor, tasty sweet potatoes and a tinge of sweetness, this would be a superb side dish to grace your Thanksgiving table. Instead of those overly sugary sweet potato and marshmallow concoctions normally served this time of year, this salad would be a healthier and more sophisticated twist for this year. Even better, you can absolutely make it ahead (even a few days!) and store it in the fridge until ready to use. It’s delicious cold, at room temperature, or warmed, so pick your favorite or the most convenient and serve it as such.

Arugula Sweet Potato Salad {{Baking Bytes}}

The dressing makes a fair amount, so start with half of the recipe and stir in more to taste or serve on the side for guests to add as they like. I am personally a light dressing kind of person but many people prefer a stronger flavor, and it’s good to have options.

If you’re not doing the Thanksgiving thing, or don’t want to wait that long, this also make a great lunch. I made a batch on Sunday and got about 4-5 lunches out of it. Stored in the fridge, it reheated beautifully at work for the rest of the week. Additionally, if you’re not a fan of arugula, some kind of baby spring mix would be a great substitution.

Arugula Sweet Potato Salad & Cinnamon Balsamic Vinaigrette

Inspired by Food for Thought and Just a Pinch
Serves 6-8 (side dish) or about 4 (lunch)

Ingredients

Salad
4 cups cubed sweet potatoes
1 Tbsp olive oil
1/2 tsp cinnamon

3/4 cup walnuts, chopped
1 Tbsp honey or maple syrup

6 slices bacon (optional)1

1 cup quinoa
2 cups water

5 oz arugula (or leafy veggie/mix of choice)
~4oz goat cheese (or brie, optional)1

Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey or maple syrup
1 tsp cinnamon

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line two cookie sheets with foil or parchment paper.
  2. In a medium bowl, combine sweet potatoes, olive oil, and cinnamon. Stir with a rubber scraper until potatoes are well coated. Arrange in one layer on half of a cookie sheet.
  3. In the same bowl, combine walnuts and honey and stir until completely coated. (Heat the honey sightly to liquify for easier stirring.) Arrange in one layer on the other half of the cookie sheet.
  4. Arrange bacon in one layer on the other cookie sheet.
  5. Place cookie sheets in oven (I put the potatoes on the middle rung, and the bacon one rung below it) and bake for 8-10 minutes, or until walnuts are lightly toasted.
  6. Remove the walnuts to a plate to cool. Continue baking potatoes and bacon for 15-20 minutes, until potatoes are easily pierced with a fork, and bacon is cooked to desired doneness.
  7. Remove bacon to paper towels to cool, pressing to remove excess grease. Dice bacon and set aside.
  8. Meanwhile, in a medium pot bring quinoa and water to a boil, then cover and simmer until all liquid is soaked up, about 15 minutes. Uncover and set aside.
  9. In a small bowl, whisk together dressing ingredients until completely combined.
  10. In a large bowl, combine arugula and half the dressing, tossing to coat. Add quinoa and sweet potatoes, and stir gently until well combined.
  11. Add walnuts (breaking apart if necessary), diced bacon, and goat cheese, stirring gently to combine.
  12. Serve immediately, later today, or tomorrow since it’s good at pretty much any temperature. Store leftovers in the fridge, or make it ahead the night before. Reheats well with a brief stint in the microwave and is also excellent right out of the fridge.
  13. Add additional dressing just before serving if necessary, or serve it on the side.
  14. Delicious as a side dish (6-8 servings) or for a lighter lunch (4 servings).

Notes

For a vegetarian option, just leave out the bacon, it’s great without it too! To get that added salty flavor, add a pinch to the dressing or include a few chopped salted almonds in its place. Vegans could also use maple syrup and ditch the cheese, although you may want to add another ingredient (maybe dried cranberries?), and follow the same salty suggestion.