Tag Archives: salad

Bulgur salad in white bowl

This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.

Bulgur salad in white bowl

Middle Eastern Bulgur, Pomegranate and Almond Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4


¾ cup coarse bulgur wheat (makes 2 cups cooked)
2 Tbsp olive oil
1 ¼ cups water
½ tsp salt
¼ tsp black pepper

1 cup pomegranate seeds (roughly half a large pomegranate)
¾ cup slivered almonds (or whole or blanched almonds)
1 Tbsp olive oil
1 cup chopped parsley
¾ cup chopped green onions
½ cup crumbled feta (optional)

3 Tbsp olive oil
⅓ cup pomegranate juice
Juice of 1 lemon (roughly ¼ cup)
¼ tsp salt
¼ tsp black pepper

Bulgur salad ingredients on kitchen counter


1. Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.

Related: Fantastic Warm Salad Ideas to Enjoy Right Now

2. Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.

Bulgur cooking in pot

3. Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.

Pomegranate seeds in bowl

4. In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.|

Almonds roasting in pan

5. Chop the parsley and green onions.

6. Mix all the salad dressing ingredients together in a jar and shake well.

Salad dressing in jar

7. Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.

Bulgur salad in white bowl

Like Amina’s bulgur, pomegranate and almond salad? Try her roasted cauliflower with tahini and curried Brussels sprouts.

Charred Okra, Tomato and Steak Salad: The Perfect Late-Summer Recipe

Okra is an amazing vegetable, but when you boil or sauté it, the little green veggie gets slimy. Our workaround? We love tossing okra on the grill and giving it a good char! Here we’ve paired it with tomatoes and hanger steak, as well as a zippy hit of lime, for the perfect late-summer salad recipe. Bonus: the whole dish comes together in under 30 minutes. Plus, did we mention there’s steak?!

Charred Okra, Tomato and Hanger Steak Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2


1 hanger steak, 300g
1 tsp canola oil, divided
¼ tsp fine sea salt
¼ tsp freshly ground black pepper
1 Tbsp fish sauce
2 tsp soy sauce
1 Tbsp lime juice
250g okra
1 pint cherry tomatoes


1. Preheat BBQ to medium-high (about 400°F). Pat steak dry, brush with ½ tsp of oil then season with salt and pepper.

2. Oil grill. Grill steaks until medium-rare, about 4 minutes per side (or until an instant-read thermometer inserted into the thickest part of steak register 120°F). Transfer to a plate and tent with foil. Set aside for 10 minutes.

3. Meanwhile, combine fish sauce, soy sauce and lime juice in a medium bowl and set aside.

Related: Pork Banh Mi Burgers With Grilled Pineapple Will Be Your Go-To Summer Recipe

4. Then slice okra in half lengthwise and toss with remaining ½ tsp of oil in a large bowl. Immediately transfer to the grill cut-side down (if you take too much time getting it on the grill, the okra will become slimy). Grill until tender and charred, about 2-3 minutes per side. Remove from grill and transfer to bowl with fish sauce-mixture.

5. Add tomatoes to grill. Cook, turning occasionally, until soft and blistered, about 5 minutes. If you are concerned the tomatoes will fall through the grates, you can preheat a cast iron on the barbecue and cook tomatoes in pan. Remove and transfer to bowl with okra.

6. Cut steak, against the grain, into ½-inch thick slices. Transfer to a serving platter or individual plates. Arrange the okra and tomatoes around the steak. Spoon dressing on top.

Like this recipe? Try these crunchy salad ideas for when you’re running low on greens.

This Korean Sweet and Sour Seaweed Salad is the Perfect BBQ Side Dish

Naturally briny, yet subtly sweet, miyeok (seaweed) is a Korean pantry staple used in soups and salads for that perfect umami taste. Miyeok muchim (seaweed salad) is often served with other banchan (Korean side dishes) — however, BBQ fare is the quintessential accompaniment to the vinegary, crunchy and cold flavours of the sea. Pair this sweet and sour seaweed salad (say that three times fast!) with any grilled protein or with noodles and leafy greens.

Korean Sweet and Sour Seaweed Salad

Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6


1 ¾ cups dried seaweed
¼ cup distilled white vinegar
4 tsp sugar or honey
½ onion, thinly sliced
2 tsp sesame oil
1 clove garlic, minced
1 tsp soy sauce
¼ tsp sea salt or Kosher salt
1 Tbsp sesame seeds
1 mini cucumber, thinly sliced
¼ English cucumber, julienned (use a Japanese mandoline if you can!)
1 tsp toasted sesame seeds
¼ tsp Korean hot pepper flakes (optional)

Tip: Look for large, clear packages of dried seaweed in Korean/Asian grocery store or order online. In its raw form, it’s dried, almost black and turns green after soaking or blanching in boiling water.


1. Place dried seaweed in a large bowl and cover with cold water until fully expanded and supple (about 20 minutes). Drain and rinse twice, swishing it around to remove the salt used in the drying process.

2. While the seaweed is blooming in the cold water, make the vinaigrette. In a large bowl, stir the vinegar and sugar until dissolved. Stir in the onion and let it pickle for 5 minutes before adding the sesame oil, garlic, soy sauce, sea salt and sesame seeds.

3. Bring a large pot of water to a boil. Add the seaweed and blanch for 30 seconds; drain and cover in cold, running water until cooled. Drain and squeeze excess water with both hands. Roughly chop the seaweed and let stand in a colander or sieve.

Related: 14 Tasty Korean Recipes to Make Tonight

4. Add the cucumbers and seaweed to the vinaigrette mixture. Cover and refrigerate until cold. Sprinkle with toasted sesame seeds and Korean hot pepper flakes before serving.

Tip: You can cover and refrigerate for up to 4 days. If you’re planning ahead, toss in the cucumbers a few hours before serving. The cucumbers and seaweed will continue to release water, so toss and taste the salad, adding more vinegar or a pinch of sugar if needed.

Like Soo’s seaweed salad recipe? Try your hand at her pork banh mi burgers or restaurant-worthy Chinese scallion pancakes.

These Crunchy Salad Ideas Are Perfect for When You’re Running Low on Greens

It’s finally summer and that means we’re craving all that fresh produce and seasonal salads. But what happens when you run out of greens mid-week and you can’t bare another stress-inducing trip to the grocery store? Maybe it’s time to turn your attention to some of the overlooked, heartier vegetables in your refrigerator. Almost all of the produce we think of as “winter” vegetables can be turned into a salad with nothing more than a sharp chef’s knife and a tangy dressing. We’ve created three crunchy salads starring celery, carrots and cabbage, but you can use this template for celeriac, beets, mushrooms… pretty much any vegetable you’d normally eat in the middle of January. The key points to remember are: slice your veg thinly, season aggressively and have fun with the add ons (cheese and nuts are always welcome!).

Celery Salad
In a medium bowl, whisk 1 Tbsp white wine vinegar with 1 Tbsp extra-virgin olive oil and ½ tsp kosher salt (or ¼ tsp fine sea salt). Thinly slice 4 stalks of celery on the diagonal (you should have about 2 cups), then add to bowl with dressing. Toss with 2 Tbsp chopped and toasted walnuts or pecans and 2 Tbsp golden raisins. Transfer to a serving platter or individual plates, then drizzle with olive oil and top with as much shaved ricotta salata or Pecorino Romano as you like. Serves 2 as a side dish.

Carrot Salad
In a medium bowl, whisk 1 Tbsp lemon juice with 1 Tbsp extra-virgin olive oil, 1 tsp honey and ½ tsp kosher salt (or ¼ tsp fine sea salt). Thinly slice 1 bunch of heirloom carrots on the diagonal (you should have about 2 cups) then add to bowl with dressing. Toss with 2 pitted and finely chopped dates and ¼ tsp sumac. Transfer to a serving platter or individual plates, then sprinkle with ¼ tsp more sumac and 2 Tbsp crumbled feta. Drizzle with more olive oil, if desired. Serves 2 as a side dish.

Cabbage Salad
In a medium bowl, whisk 1 Tbsp apple cider vinegar with 1 Tbsp extra-virgin olive oil, ½ tsp kosher salt (or ¼ tsp fine sea salt) and half a small garlic clove (about 1/8 tsp) finely grated. Tear the leaves of a napa cabbage into bite-sized pieces and thinly slice the stems until you have about 6 cups. Add to bowl with dressing. Toss with ¼ cup finely grated Parmesan and as much freshly ground pepper as you’d like. Transfer to a serving platter or individual plates, then top with more Parmesan and 2 Tbsp pumpkin seeds. Serves 2 as a side dish.

Craving more summertime meals? Try this baked salmon with spicy mango avocado salsa and mint and lemon pearl couscous salad.

One Humble Can of Chickpeas, Six Different Meals to Remember

Beans are not only one of the most versatile pantry ingredients, they offer a variety of health benefits, too! Chickpeas in particular are rich in vitamins, minerals and fibre. Aside from turning that can of chickpeas hiding in your pantry into homemade hummus, here are six ways you can incorporate them into a healthy snack or meal. Be sure to rinse and drain the chickpeas before using them to remove any excess sodium. OK — here we go!

Chickpea Pasta
I grew up eating chickpeas in pasta, so this dish is one of my favourite quick dinners to whip up! It adds a serving of protein and fibre to an otherwise carb-heavy dish, which will keep you fuelled for longer. To make: simply simmer the chickpeas in marinara sauce (store-bought or homemade) until slightly softened, about 15 minutes. Put it on top of the pasta of your choice and sprinkle with parmesan cheese.

Related: The Best-Ever Pasta Recipes for Easy Dinners

Roasted Chickpeas
Roasted chickpeas make for a filling and healthy afternoon snack. You can toss them in any flavours or herbs you favour. My favourite flavour is everything bagel with a hint of garlic, but feel free to use any spices you already have on hand (onion powder, paprika, cayenne pepper, dried herbs, etc). To make: toss the chickpeas in extra-virgin olive oil and desired seasoning. Roast at 400°F for 30 to 35 minutes, until crispy. Enjoy them as is or add to a salad.

Salad With Chickpeas
Chickpeas are a great alternative to diced chicken on salads as it adds a plant-based protein, but they also work as a gluten-free substitute for croutons. Prepare your favourite mixture of vegetables and top with a handful of chickpeas. For additional crunch and flavour, try adding leftover roasted chickpeas.

Related: 70+ Chickpea Recipes to Make Your Heart Happy

Chickpea Salad Sandwich
This recipe is a twist on a tuna salad sandwich. It is great on its own or served between two slices of toasted bread. To make: add one can of rinsed chickpeas to a mixing bowl and mash slightly with a fork. Toss with mayo (regular or vegan), dijon mustard, diced celery, minced shallots, lemon juice, salt and pepper. Make a big batch and enjoy over several days for lunch.

Chickpeas and Eggs
For this quick morning breakfast, you can scramble the chickpeas right into the eggs or top the scrambled eggs with roasted chickpeas. If you have additional ingredients on hand such as cheese, spinach, tomato or roasted red pepper, try scrambling those in with your eggs and chickpeas too.

Related: The Most Creative Ways to Cook With Eggs

Chickpea-Stuffed Red Peppers
For this recipe, the red peppers can be stuffed with just about anything you have on hand including herbs, cheese and grains. I like to start with a base of chickpeas and quinoa, tossed with olive oil, parsley, crumbled feta, shallots and lemon. To make: hollow out each red pepper and stuff with filling. Bake at 400°F for 20 to 25 minutes, until the filling is warmed throughout and the pepper has softened.

Want to cook with more pantry staples? These canned salmon recipes and tortilla recipes might do the trick!

These 30-Minute Gochujang Korean Chicken Skewers Are Straight-Up Delicious

Sweet and sticky with chili heat: Gochujang chicken skewers are a popular street food in South Korea, and you may become an instant convert with this quick and easy grilling sauce. Switch things up and brush the homemade sauce on grilled beef, pork, firm tofu or mushrooms – the applications are endless.

Gochujang Glazed Korean Chicken Skewers with Quick Cucumber Salad

Prep Time: 20 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 30 minutes (includes soaking skewers)
Serves: 4


Chicken Skewers
8 boneless skinless chicken thighs, cut in 1 1/2-inch pieces
2 Tbsp white vinegar or cider vinegar
4 tsp canola oil
1 Tbsp sodium-reduced soy sauce
½ tsp each salt and pepper
6 green onions, cut into 2-inch pieces
¼ tsp toasted sesame seeds (optional)

Gochujang Sauce
4 Tbsp gochujang (Korean hot pepper paste)
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp sodium-reduced soy sauce
1 Tbsp white vinegar or cider vinegar
2 cloves garlic, minced

Cucumber Salad
2 baby cucumbers, cut into thin coins
¼ English cucumber, cut into thin coins


1. Soak 8 wooden skewers in a pan of hot water for 15 minutes.
2. In a large bowl, combine chicken, vinegar, oil, soy sauce, salt and pepper, tossing to coat. Let stand for 15 minutes, stirring a few times.
3. Preheat grill over medium heat. Grease grill.
4. Gochujang Sauce: In a small bowl, stir together gochujang, honey, sesame oil, soy sauce, vinegar and minced garlic until smooth.

5. Reserve 2 Tbsp of Gochujang Sauce, and mix into bowl of cucumbers for a quick cucumber salad.
6. Alternately thread chicken and green onions onto skewers.

7. Cook chicken skewers in closed grill, turning once and brushing with remaining Gochujang Sauce halfway through until juices run clear when chicken is pierced, about 10 minutes.
8. Brush with remaining sauce, and sprinkle with sesame seeds if desired.

Tip: Gochujang or Korean hot pepper paste is made of fermented soybeans, glutinous rice and sweeteners. Often referred to as the backbone of Korean cooking, this shelf-stable ingredient can be found in Asian grocery stores or on Amazon. Look for the number of chilies on the package to find the right heat for your taste, 1 chili for mild and 3-5 for medium to spicy.

For more inspiration, check out our 25 most popular skewer recipes for summer grilling, or whip up one of these 20 vegan BBQ dishes that pack a flavour punch.

The Great Canadian Salad

Make this Canadian Summer Salad Packed with Home Grown Ingredients

In this salad, we’re combining classic Canadian ingredients, bacon and maple syrup, with two great Canadian-grown ingredients, lentils and mustard. Did you know Canada is the world’s largest exporter of lentils and mustard seeds? Really! Here, they come together in a great Canadian salad that’s a little bit sweet and a touch salty with a nice earthy crunch from grated beets and peppery bite from tender greens. Canadian pride never tasted so good.

Great Canadian Salad

Lentil, Bacon And Feta Salad With Maple Dijon Dressing

Total Time: 15 minutes
Serves: 4

Maple Dijon Dressing

3 Tbsp Dijon mustard
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1½ Tbsp maple syrup
1/8 tsp salt
1/8 tsp ground black pepper 

Lentil, Bacon And Feta Salad
2 cups cooked lentils (from 3/4 cup dry or canned)
100 g (approx. 1/2 cup) roughly diced cooked peameal bacon
100 g roughly chopped feta cheese
2 large handfuls greens, such as arugula
1/4 cup grated beets

Great Canadian Salad

Maple Dijon Dressing:
1. Place all dressing ingredients a small jam jar, place the lid on and shake well. Refrigerate until ready to dress the salad.

Lentil, Bacon And Feta Salad:
1. In a large bowl, mix to combine lentils and bacon. Add the feta and stir gently to distribute evenly though the salad. Add the greens and beets and mix gently to avoid bruising the green leaves.
2. When ready to serve, dress the salad with your prepared dressing, to taste. Portion into bowls and serve.

Keep the Canadiana theme going and treat yourself to a little post-salad dessert in the form of butter tart monkey bread.

5 Tasty Ways to Use Hummus (That Aren’t Dip)

Nutritious, filling and most importantly, tasty, hummus is so easy and inexpensive to make that there’s no excuse not to make it from scratch. We all know that hummus is everyone’s go-to dip for vegetables and pita, but how else can you use this popular Middle Eastern condiment? Here are five delicious ideas to hummus-ify your meals.

Basic Hummus Recipe
Traditional hummus contains tahini, a creamy paste made from ground sesame seeds. However, I tend to skip the tahini since I don’t use it in much else. You can make your own tahini by simply grinding sesame seeds and olive oil together in a food processor—and this version is tasty as is.

1 591 mL can chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
2 cloves garlic, minced*
Salt, to taste
Lemon juice, to taste

1. Combine chickpeas, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.
3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

*If the taste of raw garlic is too strong, use one clove or opt for roasted garlic, which yields a milder, sweeter taste.


1. Sandwich Spread

Skip the mayonnaise and use hummus to beef up and boost flavour in your sandwiches and wraps. The nutty taste goes especially well with turkey slices, and the creamy texture adds a good contrast to crunchy toppings like cucumber and carrots. In the picture below, I made a vegetarian breakfast sandwich with thinly-sliced mini cucumbers and chunks of leftover, roasted butternut squash from the fridge.


2. Pasta Salad Dressing

Thin out the hummus with olive oil and a bit of water until the consistency is similar to a creamy salad dressing. Add salt and pepper to taste. Toss the dressing in a big bowl of fusilli, penne, or any pasta shape that has crevices to hold on to the hummus. Bonus: if you’re using hummus from the fridge, the cold dressing will help cool down the cooked pasta quicker. Here, I added chopped cucumbers, sliced chicken breast, and roasted corn and onions for a summery weekend lunch with the family.


3. Chicken Topping

Jazz up a piece of grilled chicken breast by smearing hummus and sprinkling crushed raw almonds on top for some added texture. Bake the chicken at 400ºF for 12-15 minutes until it is well done.


4. Salad Dressing

The strong, garlicky taste of hummus goes especially well with the bitter taste of dark greens. Similar to the pasta salad, dilute the hummus with olive oil and water until it reaches Thousand Island-like consistency. Add a bit more lemon juice and salt, and mix with the greens.


5. Hearty Soup

This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft, before you dump them into the pot. If you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time. Save this soup recipe for the cold, winter months when you’ll be craving a hot bowl of soup with a big punch of nutty, garlicky taste.

2 cups hummus
2 1/2 cups no-salt added chicken broth, plus more for vegetables
2 cups carrots, chopped into small pieces
1/2 cups potatoes, chopped into small pieces
1/2 cup pancetta, chopped
Salt and pepper, to taste
Chopped green onion, to garnish
Grated Parmesan, to garnish

1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.
2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.
3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.
4. Pour the soup into individual bowls. Garnish with chopped green onion and parmesan. Serve immediately.

Watermelon Pizza

Refreshing Summer Watermelon Pizza

When the weather outside is sweltering, there’s nothing more satisfying than a sweet and juicy bite of  fresh watermelon.

Salty feta and sweet melon are a trendy pairing that are right at home in this bright and simple salad-turned-pizza. Slice your watermelon and create these three variations for a refreshing appetizer or summer barbecue side, paired with grilled chicken, fish, seafood or tofu.

For the best slices, find a watermelon that is perfectly round. Got leftover watermelon? Don’t worry! You can blend it into juice, gazpacho, salsa or add to sangria. Get more ideas with our 30 Refreshing Watermelon Recipes.

watermelon pizza trio

Total Time: 35 minutes
Prep Time: 10 minutes
Makes: 3 x 4-slice pizzas

1 whole watermelon

Mediterranean Pizza:
1/2 cup vinegar
1/3 cup sliced red onion
1 tsp salt
2 bay leaves
1/4 cup sliced English cucumber
1/4 cup crumbled feta
6 small basil leaves, halved

Tropical Pizza:
3 mint leaves
1/2 cup chopped pineapple
2 strawberries, sliced
1 Tbsp coconut, toasted

Southern Pizza:
1 peach, halved
1 Tbsp olive oil
Half small red onion, sliced
2 Tbsp pecans, toasted
1/4 cup goat cheese

watermelon pizza trio

1. From the centre of a watermelon, cut three 1-inch thick rounds. Reserve remaining watermelon for another use.

Mediterranean Pizza:
1. In small saucepan, bring vinegar, onion, salt, and bay leaves to a boil. Remove from heat.
2. Strain from pickling liquid, and discard bay leaves.
3. Arrange pickled onions and cucumbers on one watermelon slice. Sprinkle with feta cheese and basil leaves.
4. Cut watermelon pizza into quarters to serve.

Tropical Pizza:
1. Stack mint leaves on top of each other. Roll up leaves from one long edge. Thinly slice into strips.
2. Arrange pineapple and strawberries on one watermelon slice. Sprinkle with coconut and mint leaves.
3. Cut watermelon pizza into quarters to serve.

Southern Pizza:
1. Brush cut side of peach halves with approximately 1/2 the olive oil.
2. Heat a grill pan or skillet over medium-high heat.
3. Place peaches, cut side down, in grill pan and cook until lightly charred, about 3 to 5 minutes.
4. Toss red onion slices with remaining olive oil. Cook in same grill pan over medium-high heat. Remove from heat and thinly slice peaches.
5. Arrange peach slices and red onions on one watermelon slice. Sprinkle with pecans and crumble goat cheese over top.
6. Cut watermelon pizza into quarters to serve.

Spring Vegetable Panzanella Salad

What’s better than a light, fresh spring salad? A light, fresh spring salad with a ton of toasted bread soaked in dressing, obviously. The panzanella salad originates in Italy and is said to date back to the 16th century. I know nothing of history. But what I do know is that I love a good crouton salad.

This salad is composed of fresh spring veggies that you can find in farmers’ markets this time of year, and really showcases the vegetables. Be sure to buy local and organic when possible, but if you can’t, just be sure to find the best quality veggies near you. It really makes a world of a difference.


This salad is dressed really lightly with dill-mustard vinaigrette, which brightens and accents the asparagus, favas, grilled scallions and radishes perfectly. I’ve used pumpernickel bread in the recipe to add a deeper flavour to the salad, and pea shoots for a subtle earthy sweetness. You can always substitute those out for whatever bread and tender greens you can find — this dish is super refreshing and versatile.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 side servings or 2 large servings



For the croutons:
5 thick slices pumpernickel bread, about 1” thick
Olive oil

For the dressing:
2 Tbsp chopped dill
2 Tbsp white balsamic vinegar
1 1/2 Tbsp grainy mustard
1 tsp honey
1/4 tsp salt
Fresh cracked black pepper to taste
1/4 cup olive oil

For the grilled scallions:
5-6 scallions
Olive oil

1 bunch asparagus, tough ends snapped off
1 cup shelled fava beans, fresh is preferred
4 radishes, sliced thinly
1 cup pea shoots




For the croutons:
1. Pre-heat the oven to 350°F and line a baking sheet with tin foil for easy clean up.
2. Cut the pumpernickel slices into 1” thick cubes.
3. Place them in a large bowl and drizzle with a very, very generous amount of olive oil. You want it to completely cover the bread.
4. Transfer the bread onto a baking sheet and spread out in one layer.
5. Season with a bit of salt and bake for 12 minutes, tossing the croutons halfway through.

For the dressing:
1. In a small bowl, whisk together the dill, vinegar, mustard, honey, salt and fresh cracked pepper until combined.
2. Slowly drizzle in the olive oil while whisking. Set aside.

For the grilled scallions:
1. Heat a grill or grill pan over medium-low heat.
2. Drizzle a bit of olive oil over the scallions and season with a bit of salt.
3. Grill for 2-3 minutes on each side until nicely charred and softened.
4. Cut the scallions into 1” long pieces.

For the asparagus:
1. Bring a large pot of salted water to a boil and prepare an ice bath in a bowl.
2. Once the water is at a rolling boil, drop in the asparagus.
3. Cook for 1 1/2 – 2 minutes, then immediately transfer them to the ice bath. They should still have some crunch to them.
4. Allow them to cool in the ice bath for 1 minute and then place onto a paper towel. Dab away any extra water. This will prevent the asparagus from getting waterlogged.
5. Cut the asparagus into 1” long pieces.


Dressing the salad:
1. In a large bowl, toss the croutons with 2 Tbsp of dressing and allow them to soak it up while dressing the remaining components.
2. In a separate bowl, toss the scallions, asparagus, fava beans, radish slices and pea shoots with 1 1/2 – 2 Tbsp of dressing. Don’t drown the delicate veggies.
3. Transfer the veggies into the bowl with the croutons and toss gently to combine.
4. Plate and enjoy with extra dressing on the side.


Notes and Shortcuts:
– Use whatever vegetables are fresh and in season — get creative!
– The veggies and croutons can be made and prepped ahead of time, then dressed before serving. This is super helpful when you have guests coming or if you would like to take this salad as a work lunch.
– Change it up: grill the asparagus and change out the scallions for thinly sliced red onions. And if you can find ramps, it’s your lucky day. Definitely use them.
– Substitute the pea shoots for pea tendrils, micro greens or even sorrel — whatever you can find!



A Detox Chicken Salad You Can Make the Night Before

By Angie Wright

Mason-jar salad recipes have been floating around the Internet forever and I’m sure happy I stumbled across the idea! Better late than never. It’s no huge secret that I like to indulge in cake and other sweets, so I’ve had to come up with an eating plan that lets me fit in a few treats now and again. If I try putting something completely out of my diet it just makes me want even more of it. During the week my family eats quite well and leaves treats for the weekend. It makes Friday night even better! Grab some cake, hit the couch and enjoy.

My husband and I both work during the week so time is limited for planning healthy lunches. These Mason-jar salads are so easy and can be customized for whatever you have in the fridge that week. The best part is that these salads can be assembled ahead of time, and they keep for up to five days! It’s a great way to balance out the weekend treats.

Detox Chicken Salad, Courtesy of Angie Wright, fridaycakenight.com, Fort St. John, B.C.

These quick-and-easy make-ahead salads are perfect for popping into your lunch bag.


Prep time: 10 min
Yield: 5 servings

1/4 cup (50 mL) balsamic vinegar
1/4 cup (50 mL) olive oil
2 1/2 cups (625 mL) cooked chicken, cubed
3 cups (750 mL) shredded red cabbage
3 cups (750 mL) shaved carrots
3 cups (750 mL) chopped kale or spinach
5 tsp (25 mL) dried cranberries

1. Evenly divide balsamic vinegar and olive oil among five large Mason jars.
2. Evenly divide chicken, cabbage, carrots and kale among the jars, layering each ingredient on top of the last.
3. Top each jar with dried cranberries. Seal jars with lids and rings.
4. Refrigerate until ready to eat. Shake before serving.

Friday is Cake Night
Angie comes from a small town in B.C., where she lives with her husband and two children. She spends her spare time working on her blog and travelling with her family as much as possible.

Michael Smith: Holiday Feast in Under 1 Hour

The most important thing about big holiday meals has nothing to do with food, says chef Michael Smith, host of Food Network Canada’s Chef Michael’s Kitchen and judge on the hit series Chopped Canada. “We have to remember that what’s on the table is not as important as who is at the table,” says Smith, father of three and an author of numerous cookbooks, including Family Meals and Back to Basics. Keeping this is mind will help the home chef avoid the perennial problem of spreading yourself thin attempting too many dishes. “You’re far better off doing a couple of things really well than a whole bunch of things sort of half-assed and stressed out,” he says.

If tradition demands a roast, try plating it differently than your mom did in the 1980s — with an update to portion size, too. Smith recently served a roast beef thinly sliced on generous beds of arugula accompanied by a chipotle-chimichurri sauce. “It doesn’t need to be this big honking piece of protein that we shouldn’t be eating in the first place. Maybe it’s just a few slices with a really cool condiment.”

At Smith’s house in Prince Edward Island, Christmas dinner includes his grandmother’s cranberry sauce and his mother’s plum pudding, but the family always serves one new dish to keep things interesting. Tip: Making a turkey? Whether or not you decide to get fancy by brining, smoking, barbecuing or elaborately stuffing your bird, there’s only one move that matters, says Smith: “Buy a thermometer and use it.” When a thermometer inserted into the thickest part of the thigh reads 165°F, you’re done, regardless of how you got there.

Mustard Crusted Pork Tenderloin

Prep Time: 5 minutes
Total Time: 30 minutes
Serves:  2-4


4 Tbsp grainy mustard
2 Tbsp freshly minced sage
1 Tbsp freshly minced parsley
½ tsp salt
¼ tsp freshly ground pepper
1 pork tenderloin
1 cup breadcrumbs
2 Tbsp butter
2 Tbsp canola oil

1. Place a cooling rack on top of a cookie sheet. Preheat oven to 425°F.
2. Combine mustard, sage and parsley along with salt and pepper in a small bowl.
3. Cut pork tenderloin in half width-wise; rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)
4. Spread breadcrumbs onto a plate and gently press the pork into the breadcrumbs mixture to coat on all sides.
5. Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork.
6. Cook the pork, turning gently to brown on all sides without losing the coating. Transfer to rack on cookie sheet.
7. Bake for 20 minutes or until the pork is cooked to an internal temperature of at least 155°F. (The temperature will continue to rise while it rests.)
8. Allow pork to rest for 10 minutes while lightly tented with aluminum foil.
9. Slice across the grain into 1 centimetre-wide slices and serve.

Colourful Cleansing Salad

Prep Time: 15 minutes



2 cups chopped kale
1 beet, grated
1 cup thinly sliced purple cabbage
½ cup chopped parsley
2 Tbsp chopped toasted walnuts or pecans (optional)

¼ cup extra virgin olive oil
4 Tbsp lemon juice
1 clove garlic, minced
¼ tsp sea salt
1 Tbsp honey
1 Tbsp Dijon mustard


Chop kale and massage it for 1 minute, to reduce size slightly and make more digestible. Combine in bowl with rest of ingredients.

Whisk ingredients together and drizzle over salad. Top with toasted pecans or walnuts.

Main: Platter, $88, anthropologie.com. Tea towel, $12 for 3, zarahome.com. Side plate, $4, homesense.com. Gold-handled cutlery, $31 per place setting, westelm.com
Salad: Napkin, $9, crateandbarrel.com. Serving utensils, $38 for set, anthropologie.com
Story: Brandie Weikle. Photography: James Tse. Food styling: Ashley Denton. Prop styling: Carolyn Souch. Creative direction: Jessica Hotson (roast and salad).

Top 5 Foods That Cleanse Your System

Cleansing your system is a lot like cleaning out your fridge; out with the old and in with the new.  When cleaning out a fridge, after the initial purging session is over, it’s time to restock with new and fresh ingredients.  Very similarly when cleansing your body, it’s time to restock your system with vital nutrients found in delicious foods.  With everyone’s hectic and busy schedules, refueling the body with necessary nutrition is often neglected. Here is a roundup of the best cleansing foods that are easily absorbed by your body and nutritionally jam-packed!


The first of the great cleansing foods is the beet.
Beets have vibrant pigments called betalains, which offer tons of antioxidant and anti-inflammatory support to your body. Betalains are responsible for the elimination of toxins from the body, making them one of the best cleansing foods for your system. Peel them into pasta noodles, grate them on top of salads or thinly slice and bake them into chips.

And then there was kale.
Kale is the new ‘it’ super vegetable and it’s for good reason; it has anti-cancer, anti-inflammatory and anti-oxidant properties, and can help lower cholesterol. The sulfur in kale is what really makes it a detox star by supporting your body’s cellular detox process. For some, this is a daunting veggie but fear no more — steam it, tear it up and devour in salads, throw it into a smoothie or bake it into a kale chips.

When life gives you lemons…
… use them, because these bad boys are cleansing machines! Lemons are loaded with vitamin C, which combats free radicals and prevents healthy cells from being damaged. They stimulate digestive juices and convert toxins into a form that is easily eliminated out of the body. A little lemon goes a long way, so squeeze some in your morning water, use it in dressings, marinades or sauces for some extra acidity and kick.

Garlic is your new best friend.
It’s a miracle food that has anti-inflammatory, anti-bacterial, anti-viral and cancer protective properties, so it can fight and prevent infections in the body. Most importantly, garlic helps cleanse the body of unwanted toxins. Chop garlic up and throw it in dressings, marinades and sauces, and to get the most out of its health benefits, let it sit for five minutes after chopping.

Pass the parsley, please.
Parsley is rich in vitamin C, beta-carotene and folic acid, which all protect your blood cells and prevent damage in the body. A single bunch has a diuretic effect, which cleanses the kidneys and helps flush waste out of the body. Use it as a delicious herb in salads, dressings  or in pesto served over chicken and fish.

Now let’s put it all together in one, big cleansing dish. Clean your system fast with this easy Colourful Cleansing Salad recipe.


Vegan Roasted Cauliflower and Caper Salad

By Janet Malowany

Paradoxically, when I began to eat a vegan diet, restricted to non-animal food products, I found myself with more food options. I wanted to try so many new foods. Instead of recreating meat-centric dishes, I explored naturally vegetarian ones from around the globe. Living in Canada, with its multicultural population, meant I had easy access to international ingredients and that is how this salad was born.

If you think you don’t like cauliflower, I urge you to try it simply roasted with salt and pepper. I could easily eat a whole head of cauliflower this way. Fried capers were revolutionary in my kitchen. Perhaps most reminiscent of crusty bacon bits, brined capers explode into crusty flowers at the touch of hot oil. They contrast nicely with pickled currants. Together, they round out this autumn salad of roasted cauliflower, creamy avocado and your favourite leafy greens.

Roasted Cauliflower Salad with Fried Capers and Pickled Currants, Courtesy of Janet Malowany, tastespace.wordpress.com, Toronto 
An unusual ingredient, fried capers will bring an explosion of flavour to your mouth!

Roasted Cauliflower Salad

Prep time: 20 minutes
Cook time: 45 minutes
Yields: 4 servings

1 large head of cauliflower, cut into large florets
2 tbsp (30 mL) olive oil (or other cooking oil)
salt to taste
pepper to taste
1/3 cup (75 mL) sliced almonds, toasted
1 tbsp (15 mL) white wine vinegar
3 tbsp (45 mL) dried currants
2 tbsp (30 mL) capers, soaked in water for 10 minutes, rinsed and drained
Coconut oil
8 cups (2 L) mixed greens
2 avocados, pitted, peeled and sliced

1. Preheat oven to 400ºF (200ºC).
2. In large bowl, toss cauliflower florets with oil and sprinkle with salt and pepper. Spread on 2 parchment paper–lined baking sheets and roast for 40 minutes, stirring half-way through, until tender.
3. Meanwhile, in small skillet over medium heat, toast almonds, being careful not to burn. Remove from pan and set aside.
4. In small bowl, pour white wine vinegar over currants. Set aside.
5. Using paper towel, dry capers thoroughly.
6. In small skillet over high heat, melt enough coconut oil to coat bottom of pan. Carefully add capers to skillet, taking care not to be spattered with hot oil. Fry capers, stirring occasionally, until lightly browned, about 1 minute. Remove capers to paper towel–lined plate.
7. To serve, top mixed greens with roasted cauliflower, toasted almonds, currants, capers and sliced avocados.

Click here to print, save or share this Roasted Cauliflower Salad recipe.

My name is Janet Malowany; I’m a doctor by day and amateur chef by night. I love creating healthy, delicious foods. In March 2011, I adopted a whole-food vegan diet without refined sugars or flours, and I haven’t looked back. The Taste Space is where I share my favourite recipes.

How to Make Any Salad Dressing Using Two Basic Recipes

Eating salad without dressing is like a dinner party without guests — dull and lifeless. But with a splash of vinegar, a glug of oil and a few other ingredients, you can transform those ho-hum greens into something vibrant, fresh and delicious.


Grilled Romaine with Balsamic Dressing from Valerie’s Home Cooking

There are two basic types of savoury salad dressing: the basic French vinaigrette, an emulsion of oil and vinegar, and creamy dressing, an emulsion of oil and egg yolks. Most (if not all) salad dressings derive from these two types.

Basic Vinaigrette

1/3 balsamic vinegar
2/3 olive oil
1 tsp Dijon mustard
1 tsp minced garlic
salt, pepper and sugar to taste

You can substitute or use a combination of red wine, tarragon, white and balsamic vinegar or lemon juice for the acidic base. Similarly, you can use a combination of different oils to suit your palate, and honey or maple syrup can be substituted for sugar. If you find the taste of raw garlic too strong, just rub a clove along the inside your salad bowl for a hint of garlic flavour.

Once you master the basic vinaigrette, you can experiment by adding different ingredients, from fresh herbs and grated Parmesan cheese, to Worcestershire sauce and even a dollop of ketchup. Host of French Food at Home Laura Calder adds drops of soy sauce and a pinch of beef stock powder to give her French vinaigrette an extra kick.

For best results, use good quality ingredients. Blend all the ingredients and let the mixture stand in a wooden bowl before adding greens. Over time, your wooden salad bowl will be seasoned with your favourite flavours.

Creamy Dressing

Many creamy salad dressings include mayonnaise as an ingredient. You can make mayonnaise using a whisk or even a fork, but it is very labour intensive since you need to whisk the mixture non-stop. For best results, use an electric mixer, blender or food processor. Here’s a simple mayonnaise recipe by Laura Calder:

1 egg yolk, at room temperature
pinch salt
½ tsp Dijon mustard
1 tsp white wine vinegar
1 cup grape seed oil (or vegetable, canola or peanut)
lemon juice, to taste
pinch white pepper

Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and white pepper to taste.

Homemade mayonnaise may taste strong for people accustomed to commercial mayonnaise. You can lessen the taste by adding some plain yogurt. Homemade mayonnaise will refrigerate for three to four days. Mayo can be difficult to master, as it often curdles, but it’s easy once you get the hang of it.

Then from this basic recipe, you can make many more creamy dressing, such as Chipotle Ranch Dressing, Citrus Aioli and Thousand Island Dressing. For the latter, just add ketchup, white vinegar, sweet pickles and seasoning.

Want more salad dressing ideas? Here are 40 salad dressing recipes to try!

Grown-Up Summer Corn Salad

By Denise Bustard

Eating corn on the cob is always at the top of my summer bucket list, along with fresh berries, cherries and s’mores. There is just something about corn on the cob that represents all things summer to me. For one thing, it is the ultimate easy summer food. And I’m sure that everyone remembers eating it as a kid on a hot, sticky summer night, pretending to be a typewriter…chomp, chomp, chomp, ding! (I’m not alone here, am I?)

As a grown up, I look for new ways to enjoy my summer corn, and this salad is my new favourite way! It is healthy, packed with summer produce (hello, blueberries and fresh mint) and other delicious goodies (goat cheese and sliced almonds). The barley gives it some staying power, the almonds some crunch, the blueberries and corn a hint of sweetness, and goat cheese lends creaminess to it all. Best of all, it is easy to make this salad ahead of time, and it’s a perfect picnic lunch or barbecue side.

Grilled Corn and Barley Salad with Goat Cheese and Blueberries
, Courtesy of Denise Bustard, sweetpeasandsaffron.com, Calgary, AB

A fresh and summery salad that’s perfect for a barbecue.


Prep time: 20 minutes
Cook time: 60 minutes
Yields: 6 servings

1/4 cup (50 mL)white wine vinegar
1/4 cup (50 mL) olive oil
2 tbsp (30 mL) honey
1/2 tsp (2 mL) Dijon mustard
salt and pepper, to taste

1 cup (250 mL) pearl barley (uncooked)
2 cobs corn, husks removed
1 cup (250 mL) blueberries
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) red onions, sliced
1/4 cup (50 mL) chopped parsley
1 pkg (4 oz/115 g) soft goat cheese, crumbled

1. In bowl, whisk together vinegar, oil, honey, mustard, salt and pepper. Set aside.

1. Cook barley according to package directions. Allow to cool completely.
2. Meanwhile, heat barbecue to medium-high heat. Spray grill rack lightly with cooking spray. Grill corn, turning every 5 minutes, for 25 minutes. Cool, then cut kernels from cobs.
3. In large bowl, combine barley, corn, blueberries, almonds, red onion, parsley and goat cheese.
4. Pour reserved vinaigrette over salad ingredients and toss gently to combine.

Click here to print, save or share this Grilled Corn and Barley Salad recipe.

Sweet Peas & Saffron
Sweet Peas & Saffron is a food blog run by busy mom and grad student Denise. Here you’ll find a variety of fast and healthy dinners that are perfect for busy families who struggle with the 5 p.m. “what’s for dinner?” dilemma.

A Healthy Cantaloupe Salad

By Janet Malowany

Cantaloupe may seem like an odd ingredient to use in a salad, but the sweet fruit plays a lead role in this delightful, unassuming recipe.

Bulgur—steamed wheatberries that need little additional cooking—is another underused ingredient featured in this salad. It has a nutty flavour and chewy texture that melds beautifully with chunks of sweet cantaloupe. For a Middle Eastern-inspired twist, I infuse the bulgur base with a vibrant citrus dressing, fresh mint and parsley. Crunchy hazelnuts round out the flavours and textures.

Pick a small cantaloupe that is firm and fragrant, but not overripe. That way, the flesh you use in the salad will keep its shape better and not overwhelm the other ingredients.

Bulgur and Cantaloupe Salad with Hazelnuts and Mint, Courtesy of Janet Malowany, tastespace.wordpress.com, Toronto, ON

Healthy and vibrant, you’ll love this sweet-and-savoury cantaloupe salad.

Prep time: 10 minutes
Cook time: 20 minutes
Yields: 6-8, as a side

Juice of two large oranges (about 3/4 cup/175 mL)
Juice of half a lemon (2 tbsp/30 mL)
2 tbsp (30 mL) water
1 cup (250 mL) medium-grain bulgur
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) salt, or to taste
fresh-ground pepper to taste
4 green onions, white and green parts, thinly sliced
1/2 cup (125 mL) chopped mint
1/4 cup (50 mL) chopped flat-leaf parsley
1 cantaloupe, cubed (4 cups/1 L)
1/4 cup chopped toasted hazelnuts

1. Combine orange juice, lemon juice and water in medium saucepan over medium-high heat. Bring to a boil. Add bulgur and stir. Turn off heat, cover pan and let sit for 20 minutes or until liquid has been absorbed.
2. Meanwhile, in large bowl, whisk together oil, vinegar, salt and pepper. Stir in green onions, mint and parsley. Add cooked bulgur and stir well. Stir in cantaloupe.
3. Just before serving, sprinkle with hazelnuts. Serve chilled or at room temperature.

Jump over here to print, save or share this Bulgur and Cantaloupe Salad recipe.

The Taste Space
I’m a doctor by day, amateur chef by night. I enjoy creating and sharing healthy, delicious recipes. Five years ago, I adopted a whole-food vegan diet without refined sugars or flours, and I haven’t looked back. The Taste Space focuses on healthy, whole-food vegan meals.

12 Serving Pieces to Bring Your Salad to Life

From bone and silver to gleaming wood, these stunning serving pieces will have you tossing salad in style.


Steal This Style

1. Aero Salad Severs, $80, crateandbarrel.com

2. Brown Bone with Silver Handles $40, williams-sonoma.com

3. Wooden Branch Servers, $30, thebay.com

4. White Bone and Black Horn Servers $40, williams-sonoma.com

5. Modern Wood Servers, $30, thebay.com

6. Aquarelle Sabre Serving Set, $80, hopsongrace.com

7. Antuco Serving Set, $47,  crateandbarrel.com

8. Grey Mango Salad Servers, $40, williams-sonoma.com

9. Bone and Silver Serving Pieces, $24, pier1.com

10. Nature Horn Salad Set Sabre, $71, hopsongrace.com

11. Black Horn with Silver Handle, $39, absolutleyinc.com

12. Grey Runner, $49, westelm.com

5 Gorgeous Salads to Brighten Any Dinner Table

As summer runs its course, farmers’ markets are at their absolute peak with both warm weather favourites and the first robust vegetables of fall. Whether it’s simply dressed kale or a hearty bowl of spinach, carrots and freekeh, celebrate the season with these superb salads.


Bloody Caesar Tomato Salad
Courtesy of Anna Olson
Serves 6

6 cups (1.5 L) tomato chunks and wedges (use a variety of colours and sizes)
3 Tbsp (45 mL) fresh lime juice
1 clove garlic, minced
¼ cup (60 ml) minced red onion
1 cup (250 ml) finely diced celery
½ cup (125 ml) diced cucumber
1 Tbsp (15 ml) drained prepared horseradish
3 dashes Worcestershire sauce
1 dash Tabasco sauce
Celery salt and freshly ground
black pepper

1. In a large mixing bowl, toss tomato, lime juice and garlic. Cover and let stand 30 minutes.
2. Strain liquid from tomatoes into a small pot. Reduce over medium heat to 2 Tbsp (30 ml). Cool. Add reduction back to tomatoes and toss with the onion, celery, cucumber, horseradish, Worcestershire sauce and Tabasco.
3. Season to taste with celery salt and pepper. Chill until ready to serve.

Roasted Beet, Arugula and Goat Cheese Salad
Courtesy of Lynn Crawford
Serves 4

2 large red beets
2 large golden beets
2 tsp (10 ml) thyme leaves
¼ cup (60 ml) white wine vinegar
½ cup (125 ml) extra-virgin olive oil, divided
2 shallots, finely diced
2 Tbsp (30 ml) lemon juice
4 oz (125 g) soft mild goat cheese
4 cups (1 L) arugula
Salt and freshly ground black pepper

1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine beets, thyme, vinegar and 3 Tbsp (45 ml) olive oil. Season generously with salt and pepper. Mix.
3. Place beets on double squares of foil. Drizzle with any dressing remaining in bowl. Wrap tightly and place on roasting pan. Bake on middle rack until tender, about 1 to 1½ hours. Unwrap beets and cool.
4. To make vinaigrette, whisk shallots and lemon juice in a small bowl. Whisk in remaining olive oil in a
steady stream. Season to taste with salt and pepper.
5. When beets are cool enough to handle, slip off and discard skins. Cut red and golden beets into half moons or wedges and put in separate bowls. Drizzle with vinaigrette and season to taste with salt and pepper.
6. Divide beets onto four salad plates. Toss the arugula with vinaigrette to coat and gently mound on top of beets; crumble goat cheese on top. Serve.


Kale Salad with Hazeluts and Grapes
Courtesy of Renée Reardin
Serves 4 to 6

8 cups (2 L) chopped dinosaur kale (stems removed)
¼ cup (60 ml) extra-virgin olive oil
2 Tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) sliced scallions
¼ cup (60 ml) hazelnuts, toasted, skinned, chopped
½ cup (125 ml) grapes, halved
Coarse sea salt and freshly ground
black pepper

1. In a large bowl, whisk olive oil and lemon juice. Add kale. Toss vigorously with your hands to coat. Let stand 5 to 10 minutes.
2. Add scallions, hazelnuts and grapes. Season with salt and pepper and toss again.

Carrot, Spinach and Freekeh Salad with Miso Vinaigrette
Courtesy of Kristen Eppich
Serves 4 to 6

½ cup (125 ml) cracked freekeh, rinsed
1 cup (250 ml) water
¼ tsp (1 ml) salt
1 lb. (500 g) carrots
2 Tbsp (30 ml) butter
8 cups (2 L) baby spinach
½ cup (125 ml) walnut halves, toasted, chopped
Miso Vinaigrette
2 Tbsp (30 ml) white miso paste
2 Tbsp (30 ml) hot water
2 Tbsp (30 ml) rice vinegar
2 Tbsp (30 ml) lemon juice

1. Bring freekeh, water and salt to a boil in a medium pot; cover and reduce heat to low. Simmer for 20 minutes, or until freekeh is tender but toothsome. Fluff with a fork and set aside.
2. Peel carrots and cut into ½-inch (1-cm) coins. Melt butter in a skillet over medium-high heat. Add carrots and cook until well coated with butter, about 2 minutes. Cover and reduce heat to medium-low. Cook until carrots are tender, 5 to 8 minutes. Remove from heat 3. To make vinaigrette, whisk miso
and water in a small bowl. Add rice vinegar and lemon juice and whisk until smooth.
4. Arrange spinach on a platter. Sprinkle with freekeh and walnuts. Spoon warm carrots over the salad
and drizzle with miso vinaigrette.

Bulgur, Cranberry and Zucchini Salad with Citrus-Sumac Dressing
Courtesy of Dan Clapson
Serves 4 to 6

1½ (375 ml) cups water
½ tsp (2 ml) salt
¾ cup (175 ml) medium bulgur
¾ cup (175 ml) dried cranberries
1 Tbsp (15 ml) olive oil
½ small red onion, thinly sliced
2 cups (500 ml) cooked chicken meat, loosely chopped
2 cups (500 ml) parsley, finely chopped
1 cup (250 ml) green beans, trimmed, sliced ½-inch thick
1 medium zucchini, halved lengthwise, thinly sliced
½ cup (125 ml) feta, crumbled
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 Tbsp (30 ml) olive oil
2 tsp (10 ml) sumac
1 tsp (5 ml) white wine vinegar
½ tsp (2 ml) ground black pepper
¼ tsp (1 ml) salt
¼ tsp (1 ml) cayenne pepper

1. Bring water and salt to boil in a medium pot on high heat.
2. Add bulgur, reduce to heat to medium and cook until wheat has absorbed liquid and is al dente, about 10 minutes.
3. Transfer to a large bowl. Add cranberries and olive oil. Mix well with a spoon. Let cool for 15 minutes.
4. Add remaining salad ingredients to bowl. Toss well to combine.
5. To make dressing, whisk all ingredients in small bowl. Pour over salad. Toss until everything is well coated.
6. Refrigerate at least 30 minutes. Toss again before serving.


Tabletop Top Photography: Ronald Tsang. Food Styling: Michael Elliott. Prop Styling: Carolyn Souch. Creative Direction: Jessica Hotson.

Get more recipes and entertaining ideas here: The Kit’s Fall Guide

Grapefruit and Pistachio-Crusted Avocado Salad

The warm weather isn’t here to stay for much longer, so we’ve created a fancy summer salad with grapefruit and pistachio-crusted avocado to accompany all your grilled faves at your last summer BBQ.

The juicy grapefruit is not only in the salad, but we’ve made a vinaigrette from the juice too. Grapefruit pairs well with bitter greens like arugula, but you can definitely create a bed of greens to your liking using romaine, kale, mesclun or spinach.


(makes 2 entrées or 4 appetizers)

For the salad:
8 cup salad greens
1/4 cup fresh dill
1/4 cup finely chopped basil leaves
1 cup thinly sliced red onion
2 grapefruits
1 avocado
1/4 cup salted pistachios, shell removed

For the dressing:
1/4 cup grapefruit juice (using half of 1 grapefruit from above)
1 Tbsp lime juice
1/3 cup cold-pressed olive oil
1 tsp dijon mustard
1/4 tsp sea salt
1/4 tsp ground pepper

1. In a jar, combine all the dressing ingredients and shake well.
2. Mix together salad greens, dill, basil and red onion.
3. Peel and segment the remaining 1 1/2 grapefruits. Using a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board, and then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out removing it from the membrane.
4. Cut your avocado in half, then in quarters and remove the peel. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. Dredge the quarters of avocado through the pistachio meal.
5. Dress the greens mixed with herbs and red onion with half the dressing. Place grapefruit segments and pistachio crusted avocado on top. Sprinkle with any remaining crushed pistachios and serve immediately.

See more from hot for food on their YouTube channel.