Shitake, Leek & Arugula Salad

(recipe from a magazine, not sure which one)

1/2 lb. shitake mushrooms, stemmed and sliced 1/4-inch thick
1 medium leek, white and light green parts only, halved lengthwise and sliced 1/8-inch thick
3 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 lemon
3 lightly packed cups baby arugula

Position a rack in the center of the oven and heat the oven to 450F.

In a medium bowl, toss the mushrooms, leek, oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

On a small baking sheet, scatter the mushrooms and leeks in a single layer.  Roast until the vegetables are tender, about 15 minutes. 

Combine the arugula and roasted vegetables in a large bowl.  Squeeze about 1 Tbsp. juice from the lemon onto the vegetables and toss to combine.  Season to taste.

(For a convenient dinner, roast some 6 oz. salmon fillets along with the vegetables on the baking sheet.  Serve together.)

Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Shaved Summer Squash Salad

(recipe from Bon Appetit magazine)

3 Tbsp. whole almonds
1 lb. summer squash, a mix of green and yellow
2 1/2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Salt and pepper
Baby arugula
Pecorino, shaved (optional)

Roast the almonds and coarsely crush.

Trim the ends of the squash.  Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together the oil, lemon juice, garlic, and salt to taste.  Pour dressing over squash; let stand for a few minutes, then add a few handfuls of arugula.  Shave a little Pecorino over the squash, if desired, and toss.  Season with salt and pepper to taste.  Garnish with the crushed almonds.

Autumn Salad with Horseradish Vinaigrette

(recipe from Sprouted Kitchen)

3/4 lb. Brussels sprouts
3/4 lb. cauliflower florets
3 cups butternut squash, cut into 1/2"cubes
2 Tbsp. olive oil
1 Tbsp. white balsamic (I used regular balsamic vinegar)
3/4-1 tsp. sea salt
1 tsp. freshly ground pepper
few pinches of cayenne
1 cup cooked white beans, rinsed and drained
1/2 cup pomegranate seeds
2 packed cups arugula
1 Tbsp. prepared horseradish
1 large clove garlic
1/2 a shallot
1 tsp. honey
2 Tbsp. white wine vinegar
1/4 cup olive oil
1/2 tsp. each salt and pepper, to taste
handful of fresh chives and/or parsley
dollop of crème fraiche, optional

Preheat the oven to 400F.  Cut the Brussels in half lengthwise, and cut the cauliflower into similar size chunks.  Add both of these and the squash to a large rimmed baking tray.  Drizzle the vegetables with the olive oil, balsamic, salt, pepper, nutmeg, and a few pinches of cayenne and toss everything together with your hands to coat.  Roast in the upper third of the oven for 35 minutes, until edges are browned.

While the vegetables roast, make your dressing.  In a mini blender or processor, combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper, herbs and crème fraiche, if using.  Blend everything together to mix well.  Taste for salt and pepper and set aside.

As soon as the hot tray is out of the oven, add the beans onto the tray and toss everything together.  Allow the vegetables to cool to room temperature.  Add the pomegranate seeds, arugula, and a good drizzle of the dressing and toss everything to coat.  Serve at room temperature.

Crisp Arugula Salad

(recipe from Christina Cooks)

1/4 cup extra virgin olive oil
1/2 tsp. sea salt
1/4 tsp. cracked black pepper
2 tsp. fresh lemon juice

2 cups baby arugula
10-12 strawberries, hulled and quartered
1/2 cup pine nuts
1/2 cup raisins (I used currants)

Combine dressing ingredients in the bottom of your salad bowl.  Add greens, fruit, nuts, raisins and toss to coat ingredients with dressing.

*You may use berries, pear or apple slices, tangerines, unsweetened dried cranberries, hazelnuts, walnuts or almonds.  You can change the salad completely by adding cherry tomatoes and cucumbers or olives and leaving out the fruit.

(Basic, simple, delicious.)

Pear and Fennel Salad

(recipe from Ottolenghi.co.uk)

3 Tbsp. lemon juice
1 Tbsp. sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 Tbsp. olive oil
1 1/2 tsp. caraway seeds, toasted and lightly crushed
1 tsp. maple syrup
Salt and black pepper
10g picked dill
75g arugula
3 medium ripe pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved (I omitted this)

Mix the lemon juice and vinegar in a large bowl.  Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

Put the oil, caraway, maple syrup, 1/4-tsp. salt, and some black pepper into a small bowl.  Strain in the lemon and vinegar from the fennel bowl and stir well.

Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.

(A tasty and distinctive salad!  Be sure to cut the ingredients into desired pieces - I found the pear wedges to be tedious, and ended up cutting them smaller.)

Arugula Salad with Delicata, Pomegranate, and Pine Nuts

(recipe from fiveandspice.com)

1 medium-size delicata squash (if you can't find delicata, you can sub a different winter squash: just peel it and cut it into chunks)
4 generous handfuls of arugula
a generous 1/4 cup pine nuts
the arils from 1/2 of a pomegranate (about 1/2 cup)
a pungent, hard cheese (like Parmesan or an aged goat cheese) for shaving (I left out the cheese)
2 Tbsp. fresh squeezed lemon juice
3 Tbsp. olive oil
a pinch of salt
2 tsp. maple syrup

Heat your oven to 425F.  Wash and halve the delicata squash lengthwise and use a spoon to scrape out the seeds.  Cut each squash half into lots of little moons, a bit over a quarter-inch thick.  Toss them with some olive oil and salt and spread them in a single layer on a baking sheet.  Bake, flipping halfway through, until they are caramelized and tender, about 20 minutes.

While the squash is roasting, put the pine nuts in a separate baking dish and pop them in the oven for just about 5-8 minutes, until they are golden and fragrant.

Let both the squash and pine nuts cool for a little bit, until slightly warm.

While they are cooling, whisk together the lemon juice, olive oil, maple syrup, and pinch of salt.  Then toss the squash with about 1/3 of this dressing.

In a large salad bowl or serving platter, combine the arugula with the squash and pomegranate.  Add more dressing to taste and toss.  Then, add the pine nuts.  Use a vegetable peeler to shave pieces of cheese over the top of the salad - however much you want to use.  Toss again gently, and serve.

(Excellent salad combination!)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)

Tomato-and-Peach Salad with Crisp Tofu

(recipe from Food and Wine magazine)

2 serrano chiles, thinly sliced
1/2 cup rice wine vinegar
1 tsp. sugar (I used honey)
1/2 tsp. kosher salt, plus more for seasoning
1 Tbsp. soy sauce
1 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
1 tsp. Dijon mustard
1/2 cup plus 3 Tbsp. canola oil (I used olive oil)
6 oz. extra-firm tofu, drained well and cubed
2 heirloom tomatoes, sliced
2 peaches, cut into wedges
1 cup arugula or mizuna
1/2 cup basil leaves

Put the serranos in a small heatproof bowl.  In a small saucepan, bring 1/2 cup of water to a boil with the vinegar, sugar, and 1/2 tsp. of salt, stirring to dissolve the sugar.  Pour the brine over the serranos and let stand for 15 minutes, until cooled to room temperature.

Meanwhile, in a small bowl, whisk the soy sauce, lime juice, ginger, mustard and 3 Tbsp. of the oil.

In a large cast-iron skillet, heat the remaining 1/2 cup of oil until shimmering.  Add the tofu and cook over moderate heat, turning, until crisp, 5 minutes.  Using a slotted spoon, transfer to a paper towel-lined plate.  Season with salt.

Arrange the tomatoes, peaches, arugula and serranos on a platter.  Drizzle with the soy-lime dressing, scatter the tofu and basil on top and serve.

(This is a kick-ass salad.  There are many steps, but worth it!  Tangy, sweet, spicy.  I kept all of the components separate and was able to eat several salads over several days, though the sliced tomatoes don't keep too long in the fridge.)

Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

(recipe from Christina Cooks)

Vinaigrette:
1 jalapeno chili, roasted over an open flame, peeled, seeded and finely minced
5 to 6 Tbsp. fresh lime juice
5 to 6 sprigs flat-leaf parsley, finely minced
Generous pinch sweet paprika
Generous pinch cracked black pepper
1/2 cup vegan mayonnaise
1 Tbsp. Dijon mustard
1/4 tsp. sea salt

Salad:
1 cup finely shredded green cabbage
2 cups baby arugula, rinsed well
2 to 3 sprigs basil, leaves removed, left whole
1 medium carrot, cut into long ribbons with a peeler
1 medium zucchini, cut into long ribbons with a peeler
8 canned or frozen artichoke hearts (in water, not oil), halved
10 to 12 cherry or grape tomatoes, halved

Prepare the dressing:  Whisk all ingredients together, adjusting salt to your taste.  Cover and refrigerate for 30 minutes before using.  Whisk again before mixing with the salad.

Combine all vegetables in a mixing bowl.  Just before serving, toss with dressing to coat.  Serve immediately.

(I combined everything except the arugula and kept covered in the fridge for several days, serving over a bed of arugula when I was ready to eat.  Nice, tangy salad!)

Peach and Pistachio Salad

(recipe from Food & Wine magazine)

1 large shallot, thinly sliced
1 large hot red chile, thinly sliced
1/2 tsp. sugar
2 1/2 Tbsp. white wine vinegar
1/4 cup plus 2 Tbsp. olive oil
salt and freshly ground pepper
3 underripe medium peaches, very thinly sliced
1 small jicama (about 8 ounces), peeled and cut into 1/8-inch-thick matchsticks
3/4 cup shelled, salted pistachios, coarsely chopped
2 cups baby arugula

In a large bowl, combine the shallot, red chile, sugar and vinegar and let stand for 5 minutes.  Whisk in the olive oil and season with salt and pepper.  Add the peaches, jicama, and pistachios and toss well.  Fold in the arugula and season with salt and pepper.  Serve right away.

(This is one of the best things I have ever eaten.  I brought this for lunches by keeping the arugula in a separate container and combining with the peach/dressing mixture at lunchtime.  Just amazing textures and flavors.  Bravo!)

Cherry Arugula Salad with Almonds and Tarragon

(recipe from WholeFoodsMarket.com)

2 1/2 Tbsp. balsamic vinegar

1 small shallot, chopped

1 1/2 tsp. Dijon mustard

1 Tbsp. water

6 Tbsp. slivered almonds, divided

1/2 lb. cherries (about 2 cups), pitted and halved, divided

2 Tbsp. chopped fresh tarragon

5 oz. baby arugula

1 1/2 cups cooked whole grains (ie: barley, farro, wheat berries, wild rice)

In a blender, combine vinegar, shallot, mustard, water, 3 Tbsp. of the almonds, and 1/4 cup of the pitted cherries.  Blend until very smooth, about 1 minute.  Stir in tarragon.

Combine arugula, cooked grains, and remaining cherries in a large bowl.  Toss with the dressing and garnish with the remaining 3 Tbsp. almonds.

(This is a lovely salad.  I altered it quite a bit:  used tarragon vinegar in place of real tarragon, used onion powder since I didn't have a shallot, only had half the amount of almonds so I didn't blend any with the dressing...  Still it turned out nice!  Big cherry flavor.  I used barley as the grain.)