If you’ve been around here awhile, you know that my recipes are flavor-forward and nutrient-rich. I want my food to taste amazing—and make me feel amazing, too. This kale and apple salad is packed with vibrant flavors, fresh ingredients, and the zestiest mustard dressing that takes it over the top. Read on to see how this salad comes together with just five ingredients (plus dressing), and how to make your kale taste every bit as good as “that kale salad you ate that time” in a restaurant. Promise.

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How to Make This Kale Apple Salad With Gruyère & Almonds

This is one of those (amazing) recipes that has so much flavor and texture, it’s almost shocking how few ingredients it has! Here are the components to make this kale apple salad so delish:

1. Torn Tuscan Kale

A hearty, dark leafy green that provides the salad’s base. It’s packed with nutrients and adds a satisfying crunch.

2. Chopped Apple

Choose your favorite apple variety for a sweet and crisp contrast to the kale. I like one that’s crunchy and sweet, like a honeycrisp.

3. Chopped or Shaved Gruyère Cheese

Creamy and slightly nutty Gruyère cheese complements the kale and apple, adding depth of flavor and a salty contrast. You can sub parmesan or even an aged cheddar.

4. Red Onion

Thinly sliced red onion provides even more flavor and a beautiful pop of color to this salad.

5. Chopped Roasted Almonds

Roasted almonds bring the toasty smokiness this salad needs—not to mention, a delightful crunch.

6. Mustard Dressing

A zesty mustard dressing ties all the ingredients together, infusing the salad with tangy richness. (Which kale really needs, in my opinion.)

How to Make Kale Taste GREAT

Kale gets a bad rap, and rightfully so: it can be hard to swallow when not property prepared. Here’s how to make it something you’ll actually crave.

1. Massage the kale. Before assembling your salad, massage the kale leaves with a touch of olive oil and a sprinkle of salt for a minute or two, until it’s shiny, silky, and reduced in size. This helps soften the leaves and reduces bitterness.
2. Chop finely. Finely chop your kale to make it easier to eat and ensure the flavors come together perfectly.
3. Add sweetness. The chopped apple adds a sweet contrast to the kale’s bitterness, making it more palatable.
4. Balance with cheese. Gruyère cheese adds creaminess and richness, balancing the flavors in the salad.

Nutritional Benefits of This Kale Apple Salad

Because I like my food to nourish my taste buds and my body (yes, I ask a lot), it comes as no surprise that this salad is brimming with nutrition. Here’s how this kale apple salad will fuel you:

• Fiber. Kale and apples are rich in fiber, aiding digestion and promoting a feeling of fullness.
• Vitamins and minerals. Kale is a nutritional powerhouse, boasting vitamins A, C, and K, as well as minerals like calcium and potassium.
• Protein. Almonds and cheese provide a dose of plant-based protein, essential for muscle health and overall well-being.
• Antioxidants. This salad is packed with antioxidants, helping to combat free radicals and reduce oxidative stress.

Optional Ingredient Swaps

Every salad recipe is an opportunity for endless riffs and experimentation, based on your preferences and what you have on hand. Here are some easy modifications to try:

• Make it vegan. Swap out Gruyère cheese for a dairy-free alternative like nutritional yeast or vegan cheese.
• Add a protein boost. This salad is delicious topped with grilled chicken or roasted salmon for a full meal.
• Try other fruits. Experiment with chopped pears, halved grapes, or sliced figs for other delicious winter fruit combinations.
• Add other nuts. Feel free to use pecans, walnuts, or pine nuts in place of almonds—just make sure they’re toasted for that warm nutty flavor.

Trust me, you’re going to savor every bite of this delicious kale apple salad. Scroll on for the recipe and let me know what you think!

Other Great Salad Recipes You’ll Love:

Spicy Cauliflower Salad

Squash and Farro Salad

Green Salad with Sesame Dressing

Kale Salad with Apple, Gruyére, and Almonds

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4

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Description

Elevate your salad game with this delicious kale and apple salad. The salty, crunchy, creamy, and sweet ingredients make every bite something to savor.

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Ingredients

Units USM

• 1 head Tuscan Kale, washed and dried
• 1 Honeycrisp (or other sweet) apple, chopped
• 1/3 cup chopped or shaved Gruyère cheese
• 1/4 red onion, thinly sliced or shaved on a mandoline
• 1/3 roasted salted almonds, chopped

For the mustard dressing:

• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• 3 tablespoons rice vinegar
• 1 tablespoon honey
• 1 shallot, peeled and roughly chopped
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Make the vinaigrette. Add everything to a blender, and blend until smooth. Add salt and pepper to taste.
2. Prepare the kale. Remove the leaves from the tough stems (discard the stems), then chop into bite-sized pieces. Add to a very large salad bowl, drizzle with a little extra-virgin olive oil and a pinch of kosher salt. Use your hands to massage for about a minute, until the kale has reduced a bit in size and is bright green and glossy.
3. To the bowl, add the chopped apple, Gruyère, red onion, and almonds.
4. Pour over half the vinaigrette, and use your hands (or a big spoon) to mix everything well. Drizzle a little extra dressing over the top and salt and pepper to taste. Serve immediately or place in the fridge for up to six hours.

• Prep Time: 15
• Category: salads

Keywords: kale apple salad

The post A Winter Kale Salad with Apple & Gruyere—Plus the Secret to Making Kale Taste Amazing appeared first on Camille Styles.

Packed with nutritious ingredients, plant-based protein, and hearty enough to stand on its own, this cauliflower salad combines everything I love in a meal. It’s easy to prep in advance, allowing for a quick, 15-minute assembly when it comes time to eat. Trust me: this cauliflower salad makes your midday meal something to look forward to. Keep reading for tips, tricks, and the full recipe—plus options to customize to your liking.

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Ingredients You’ll Need for Cauliflower Salad

• Cauliflower
• Hot Sauce
• Honey
• Paprika
• Chickpeas
• Tahini
• Kale and Romaine (or any leafy greens of your choice)
• Feta (or any firm/crumbly cheese)
• Cucumber
• Avocado
• Green Onion
• Dill
• Lemon

Cauliflower Salad Meal Prep Tips

When I think of quick lunchtime meals, salads aren’t usually on my list. To make a visually and texturally interesting salad often requires a lot of chopping and ingredient prep. If I’m starving and only have a quick break in between meetings? The kind of salad I’m after usually isn’t in the cards. But with some simple planning and prep ahead of time, you can have this salad ready to go any day of the week.

Prep the chickpeas and cauliflower the night before. Both ingredients can be made ahead and kept in the fridge until ready to use. The best part is that both can also be prepped in the same bowl, made on the same sheet pan, and baked at the same time (re: minimal clean-up required). To help revive some of their texture for serving, warm the cauliflower and chickpeas in a pan over medium heat until crispy. In the meantime, you can toss everything else in a serving bowl. Quick, easy, and delish.

Pre-chop kale. Kale is one of those hearty greens that I prep as soon as I get home from the store. Wash your kale and run it through a salad spinner to dry completely. Slice thinly into ribbons and put into an airtight container with a paper towel to absorb any moisture. Kale will last a few days in the fridge when prepped this way and increases the possibility of me eating a salad for lunch.

Make a jar of dressing at the beginning of the week. This is one of the only regular meal prep things I do over the weekend. Tossing together simple ingredients like tahini, lemon/ACV, honey, and some spices in a jar gives me a delicious dressing that will last the whole week. Plus, it makes everything from bowls to sandwiches to yes—salads—that much better.

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How to Make This Salad Your Own

When it comes to salads, there are no hard-and-fast rules. Consider the recipe below a guide that you can play with as you please.

Swap out your greens. Don’t like kale? Use romaine. Don’t have romaine? Arugula works great. Use what you have on hand instead of feeling like you have to use a certain leafy green. (No unnecessary grocery trips here!)

Adjust your spice levels. This cauliflower offers a slight heat that you can play up or dial back as you please. Use your favorite hot sauce and add more if you prefer extra spice.

Use different vegetables. I’m a less-is-more kind of girl when it comes to the veggies I include in my salad. My only rule? They have to work well together. If I don’t have cauliflower on hand, I might sub sweet potatoes instead. I also like sliced celery or red onions for extra crunch and bite.

Add protein. The chickpeas and feta are a great vegetarian source of protein. But feel free to switch it up as you please.

Smoky and Spicy Cauliflower Salad

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• Author: Suruchi Avasthi
• Total Time: 50 minutes
• Yield: 3

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Description

This easy lunchtime salad is packed with flavor. Prep the chickpeas and cauliflower in advance for simple assembly when it comes time to eat.

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Ingredients

Units USM

For the dressing (adjust proportions to preference):

• 3–4 tablespoons tahini
• juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• big pinch of salt and pepper

For the cauliflower:

• 1/2 head of cauliflower, chopped
• 1/4 cup of hot sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• big pinch of salt and pepper
• 1 tablespoon olive oil

For the chickpeas:

• 1 can of garbanzo beans, drained, rinsed, and dried
• 2 tablespoons tahini
• 1 1/4 teaspoon paprika
• 1 tablespoon olive oil
• big pinch of salt and pepper

For the salad:

• kale, sliced into thin ribbons
• romaine, chopped
• 1/2 cucumber, chopped
• 1/2 avocado, sliced,
• 1/4 cup feta cheese, cubed
• 2 stalks green onion, chopped
• 1/4 cup dill, chopped

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Instructions

1. Make the dressing. Add the ingredients into a jar and shake to blend until smooth. Taste and adjust to preference. Thin with water as needed. Store in an airtight jar in the fridge.
2. Prep the cauliflower and chickpeas. Preheat oven to 425 F. In a large bowl, add the hot sauce, honey, paprika, salt and pepper, and olive oil. Stir to combine. Add the cauliflower florets and toss until all florets are coated. Pour the cauliflower onto a parchment-lined baking sheet. In the same bowl, add the tahini, paprika, olive oil, and salt and pepper. Stir to combine. Add the chickpeas to the bowl and toss until coated. Either add the chickpeas to the same sheet pan on the other half or to a separate sheet pan. Bake both the cauliflower and chickpeas for about 15 minutes. Toss and flip to ensure even baking, then bake for another 10-15 minutes until the chickpeas are crispy and the cauliflower is golden. Set aside.
3. Assemble the salad. Add all of the ingredients to a serving bowl. Dress when ready to serve, and add a pinch of salt. Enjoy!

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: cauliflower, salad, vegetarian

The post Trust Me, You’ll Be Obsessed with This Smoky, Spicy Cauliflower Salad appeared first on Camille Styles.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

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Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 4

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Ingredients

Units USM

• 1 cup uncooked farro
• 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
• 1 small red onion, sliced
• 1 large apple, mandolined or thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup pecans
• Olive oil (for roasting and dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

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Instructions

1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
10. Serve in your favorite wood salad bowl in the center of the table!

Notes

• To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
• You can make the salad up to a day in advance—add dressing just before serving.

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

The post Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans appeared first on Camille Styles.

I’m currently on a gut health-healing journey in which I’m cutting out wheat and grains for a month to see if it helps with my long-standing digestive issues. So, I’m leaning on naturally sweet, starchy vegetables to satisfy carb cravings, and honeynut squash recipes make a fantastic vessel for all kinds of ingredients. The other night, I even stuffed it with a sautéed vegetable and ground beef mixture that was so delish and super filling. So, get on board the honeynut train, read on to learn all about this veg—then make my recipe for roasted honeynut squash with hot honey, pecans, and rosemary.

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What’s a Honeynut Squash?

This darling of the winter squash family is smaller than your traditional butternut, but what it lacks in size, it makes up for in flavor. Deep orange in color and slightly reminiscent of a mini butternut, the honeynut squash is packed with sweetness, nuttiness, and an undeniable charm that elevates any dish.

Honeynut vs. Butternut Squash: The Delicious Difference

A frequently asked question: what’s the difference between honeynut and butternut squash? While they share many similarities in taste, there are some differences:

1. Size and Appearance: The honeynut is the smaller, cuter sibling, usually about six inches in length. Its skin is darker, transitioning from a deep green to a rich caramel as it ripens.
2. Flavor and Texture: Honeynut squash is sweeter and nuttier than butternut, making it a favorite for those who have a sweet tooth. Its texture is creamier and smoother when cooked.
3. Peeling Needs: One of the best perks? There’s no need to peel honeynut squash! Its skin becomes tender and edible when cooked. That’s right—less prep time and more nutrients for you!

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The Flavor Profile: What Does a Honeynut Squash Taste Like?

Imagine the creaminess of a sweet potato combined with the nuttiness of a butternut squash. Now, elevate that flavor with a hint of caramelized sugar, and you have the magical taste of honeynut squash. Perfect for both savory and sweet dishes!

How to Roast Honeynut Squash (Step-by-Step)

Roasting honeynut squash is actually quite simple, because again—no peeling.

1. Preheat your oven to 400 degrees. Slice your honeynut squash lengthwise, and scoop out the seeds with a spoon.
2. Drizzle olive oil and sprinkle with seasoning. Place it flesh-side down on a baking sheet, and roast for 25-30 minutes until the flesh is tender.
3. Once it’s roasted, you can dig right in—the natural sweetness of the honeynut squash shines when roasted, and I love to enjoy it just like this.

However, we’re going to amp up the flavor for a dish that’s gorgeous and interesting enough for your Thanksgiving table—it even makes a great plant-based main course.

What You’ll Need to Make This Honeynut Squash Recipe:

• Honeynut squash (I use three squash to serve six people)
• Olive oil
• radicchio
• pecans
• goat cheese
• garlic
• apple cider vinegar
• honey
• herbs and spices: salt, pepper, red pepper flakes, fresh rosemary and parsley

We’re going to follow the roasting method above, and at the end, we level up with all these delicious flavors and serve it on a bed of beautiful purple raddichio leaves for visual wow-factor and a pleasant bitterness that goes so well with the sweet squash. Scroll on for the recipe.

What else can you make with honeynut squash?

While roasting is a classic method, the possibilities are endless. Turn it into a creamy soup, use it in salads, or even make honeynut squash pie for a unique twist on tradition. Its rich flavor pairs well with spices like nutmeg, cloves, and cinnamon. Think outside the box and let this delightful squash surprise you!

Honeynut squash is more than just a cute addition to your kitchen counter. It’s a flavor-packed powerhouse ready to transform your fall and winter meals. Whether you’re a seasoned chef or a kitchen newbie, this honeynut squash recipe is sure to become a staple in your culinary repertoire.

Other squash recipes you’ll love:

Rosemary Roasted Acorn Squash with Brown Butter and Rosemary

Warm Roasted Delicata Squash and Kale Salad

Vegan Butternut Squash Soup with Ginger and Coconut Milk

Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary

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• Author: Camille Styles
• Total Time: 45 minutes

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Description

This roasted honeynut squash recipe is topped with all the delicious spices and herbs, plus a drizzle of the most addictive hot honey dressing, for a plant-based dish you’ll be craving all fall.

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Ingredients

• 3 honeynut squash, halved, seeds removed
• Olive oil
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes
• 1 tablespoon rosemary, chopped
• 1/2 head radicchio, leaves separated
• 1/4 cup toasted pecans, chopped
• 1/4 cup goat cheese, crumbled
• For garnish: chopped Italian parsley
  

For the hot honey dressing:

• 3 tablespoons honey
• 1 teaspoon red pepper flakes
• 1 chopped garlic clove
• 1 tablespoon water
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Kosher salt
  

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Instructions

1. Preheat oven to 400 F. Rub squash on both sides with/ olive oil; season with salt, pepper, red pepper flakes, and rosemary. Turn squash cut side down on a foil-lined baking sheet and roast until browned and tender, about 30 minutes.
2. Make a hot honey dressing: Bring honey, red pepper flakes, garlic, and water to a simmer in a small saucepan over medium heat. Stir, then let cool for 5 minutes. Whisk olive oil and apple cider vinegar into honey mixture; season dressing with salt.
3. Toss radicchio leaves with/ half of the dressing, and lay out on a serving platter. Top with roasted honeynut squash. 
4. Drizzle everything with/ hot honey dressing. Sprinkle on pecans, goat cheese,  and Italian parsley. Eat!

• Prep Time: 15
• Cook Time: 30
• Category: salad, vegetable side dish

Keywords: roasted honeynut squash recipe, thanksgiving side

The post Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary appeared first on Camille Styles.

14 Fall Salad Recipes That Take Sides to a Whole New Level

The best thing about fall salads is that they feature delicious salad bases like Brussels sprouts and quinoa, along with my favorite toppings like sweet potato and apples. I’m convinced that if you put all the best fall ingredients in a bowl, it would taste pretty good. Read on for 14 fall salad recipes that will bring the season into your kitchen. (And help you change things up once the pumpkin-induced coma subsides.)

Apple Walnut Salad

Why We Love It: Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over. This salad recipe actually makes me drool, and I get giddy thinking about how good it will taste while all of the ingredients are in season. Run, don’t walk, to try this one out. 

Hero Ingredient: The juicy, crunchy, sweet Honeycrisp apples.

Harvest Kale Salad

Why We Love It: Packed with superfoods and fall produce, this salad is as good as it looks. (And it looks pretty dang good.) The squash, brie (yes, brie!), and pears also make it more filling than your typical salad. It’s crunchy, creamy, and our favorite way to eat kale—perfect to serve at all of your fall dinner parties. 

Hero Ingredient: Brie needs to be the mainstay of more fall salad recipes.

Roasted Sweet Potato and Caramelized Date Salad

Why We Love It:  This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy. Here, that means sweet potatoes, pistachios, dates, and plenty of goat cheese. It’s so delicious and goes so far beyond your basic fall salad. This recipe is what they mean when folks encourage you to eat the rainbow.

Hero Ingredient: Sweet potatoes are my fresh, fall-season favorite.

Roasted Delicata Squash Salad

Why We Love It: I’ll say it: delicata squash is the best squash. You don’t have to peel it (looking at you, butternut), and the rings crisp up perfectly in the oven—leaving the perfect creamy interior. In this recipe, the squash truly shines, with feta, almonds, and plenty of herbs to support the salad’s star. With plenty of color and a variety of texture, this salad knows what it’s doing.

Hero Ingredient: The unexpected spices, cumin and coriander, add a nice heat to this cold-weather salad.

Buffalo Cauliflower Chopped Salad

Why We Love It: This might be the fall salad recipe to end all fall salad recipes. It’s also one of the most unique recipes on this list thanks to the lighter—but still bursting with flavor—buffalo sauce that makes the roasted cauliflower all the more delish.

Hero Ingredient: The creamy, lemony dressing is light but substantial, coating your greens perfectly while still letting the buffalo sauce shine.

Shredded Kale & Cranberry Salad with Crispy Tofu

Why We Love It:  I spend all year waiting to eat cranberries at their peak, and this salad makes all my fresh, fall dreams come true. The sweet and tangy berry pairs so well with the kale and herb blend, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture. But trust: whatever protein you choose, this salad will always satisfy.

Hero Ingredient: The dressing’s juice and zest of an orange, for a fresh flavor that can’t be beat.

Roasted Delicata Squash & Kale Salad

Why We Love It: Sheela Prakash shared this recipe with us a few years ago, and it has been a fall favorite ever since. It’s wholesome, colorful, and incredibly flavorful. This recipe has the perfect tangy dressing, is gluten-free and vegan, and has some yummy crunch components, too. Plus, it just looks pretty. 

Hero Ingredient: Delicata squash has been waiting all year to shine in this salad. Scratch that—every salad.

The Best Simple Green Salad

Why We Love It: A little nod to simplicity in our favorite fall salad recipes is always welcome. This pared-down green salad is just what we crave when we’ve overdone it on the creamy desserts, pasta, and casseroles that are everywhere this time of year. With mixed lettuces, fresh herbs, and toasted walnuts as the base, this salad makes way for a flavor-packed shallot vinaigrette that I’ll happily pour over anything.

Hero Ingredient: ACV gives the dressing the perfect acidity and puckery bite. 

Green Salad With Sesame Dressing

Why We Love It: Everyone loves a classic green salad, and if you can believe it, this recipe takes things up a notch. The baby greens happily soak up every drop of the ginger-spiked dressing, giving you a bowl of creamy, crunchy, and nutty goodness. I’m not joking when I say that the first time I made this, I finished it straight from the bowl.

Hero Ingredient: This salad is a PSA to start sprinkling your furikake on way more than rice. The nori and seeds in the Japanese condiment add a delicious salty crunch.

Roasted Winter Vegetable Salad with Crispy Quinoa

Why We Love It: Gaby Dalkin of What’s Gaby Cooking shared this beautiful veggie salad with us that’s full of fall and winter’s best. The red pepper flakes add the perfect amount of spice, the quinoa brings just the right amount of crunch, and the pinto beans give the salad some protein. It’s super easy and will be a fall favorite for sure.

Hero Ingredient: Can’t beat the quinoa.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

Why We Love It: We’ve almost made it to peak citrus season, and I’m already working on getting my fill. Combined with golden beets (which, if you’re not a fan of their pinky-red cousins, are far milder and a little sweeter), this salad simply lets the seasonal produce do it’s thing. Plus, it’s so pretty when it’s all plated up.

Hero Ingredient: I’m an avocado girlie for life.

Chaat Masala Citrus Salad

Why We Love It: If this salad was rated on a function of prep time and impressiveness, it would be off the charts. Your guests will think you spent hours making it, and clean their plates in no time. This recipe really spotlights the fresh citrus and supplements the flavor with radishes, mint, and as much chaat masala as your taste buds can handle.

Hero Ingredient: Pass the chaat masala, please.

Kale and Wild Rice Salad with Maple-Mustard Vinaigrette

Why We Love It: Everything about this recipe, from the image to the ingredient list, just screams fall. Not only does it feature a tasty maple-mustard vinaigrette, but it also has tons of fall favorites: kale, apples, cranberries, almonds, goat cheese, and more. This is one of the fall salad recipes that will be on a weekly rotation at my house. 

Hero Ingredient: Wild rice makes this salad all the more satisfying.

Kale Citrus Salad

Why We Love It: If you’ve long been turned off of kale as I have, this salad is your welcome-back gift. The key is to massage the greens long enough that the leaves easily give to the citrus-tahini dressing. Tossed together with an array of citrus, this salad is beauty made edible. (Be sure to read the whole thing, as the recipe shares the secret to getting restaurant-quality slices.)

This post was originally published on October 6, 2021, and has since been updated.

The post 14 Fall Salad Recipes Bursting With Autumn’s Most Drool-Worthy Produce appeared first on Camille Styles.

Of course—inspired and pleasantly full—I left the meal dreaming of the moment I could recreate the salad at home. It was tangy and refreshing, sweet and savory, all with just the tiniest kick of heat in every crisp bite. The second we finished devouring the sharing bowl of salad, I knew: this green salad with sesame dressing was one I had to recreate.

But to be clear: salads are not usually one of my go-to meals. If I’m going to eat vegetables, I’d rather they complement other dishes than simply eat a large bowl of them on their own. However, when done right, a salad can satisfy every craving. Fresh greens, an addictive dressing, and toppings that take your salad from boring to an incredible bowl of flavor—when I dream of salad, this is what comes to mind. So trust me, you’ll be making this green salad with sesame dressing all season long.

Ingredients for Green Salad With Sesame Dressing

Parmesan. Freshly grated, savory, and salty. Parmesan is the perfect topping for making this salad feel extra special. Be sure to use the good stuff.

Pistachios. Use roasted and salted if you can. Otherwise, take raw pistachios and toast until fragrant and crunchy in texture. These add a nice bite and a bit of textural contrast to the salad. If you don’t have pistachios, feel free to use what you have on hand like sliced almonds, chopped pecans, or pumpkin seeds.

Furikake. If you’ve never used furikake, prepare to be addicted. It’s a Japanese seasoning made of toasted sesame seeds, nori, and salt. (Depending on the blend you use, it may also include bonito flakes, chili flakes, miso powder, etc.) This savory topping brings everything in this salad together. If you can’t find it, try crushing up seaweed sheets into flakes with toasted sesame seeds, salt, and a bit of sugar.

Tahini. The base of our salad dressing. Nutty and savory, tahini ties in perfectly with the sesame seeds.

Sherry or champagne vinegar. For an acidic bite, sherry vinegar rounds out the salad dressing and lifts all the flavors up with brightness. Use apple cider, champagne, or rice vinegar if you need to substitute.

Ginger. Freshly grated, ginger adds a subtle warmth and spice to the dressing.

Greens. Use the freshest and most crisp baby greens you can find. 

Tips for Serving

When it comes to making salads, I’ve learned a few tricks along the way to take everything to the next level.

Start with crisp greens. Confession: I don’t own a salad spinner. That means that sometimes, I wash my greens only to end up with soft, wilted leaves. But I recently learned the towel trick for drying and storing greens and I’m hooked. Wash your greens and dry them by patting gently with a towel. On another large towel, lay them out in a single layer, then roll the towel up with the leaves inside. Store in the fridge until you’re ready to use for dry and cold crisp leaves.

Salt generously and use a bigger bowl than you think you need. It’s just a fact: salads often taste better in restaurants than when made at home. The secret? They toss everything in an extra-large bowl to ensure every leaf is evenly covered with dressing. And don’t you dare skimp the salt. Vegetables taste more like themselves when you salt them, including lettuce greens. A final note: Add dressing to the bowl first and all around the edges to create an even coating.

Think about balance. From flavors to textures, the best salads are the result of ingredients that complement one another. Include something crunchy, soft, chewy, salty, sweet, and savory. You can use this formula with a wide variety of ingredients and flavors, but prioritizing balance means every bite of salad is the best bite of salad.

How to Make It a Meal

While I’ve certainly spent a few nights this summer standing over my kitchen island eating this salad straight out of a giant mixing bowl, it’s also the perfect addition to any dinner table.

• To bulk it up and make this green salad with sesame dressing a complete meal, add avocado, cucumbers, chicken, or fish.
• Serve it alongside burgers or steak to balance out the richer flavors.
• Add crunchy croutons or crispy onions for added texture.

Green Salad With Sesame Dressing

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★★★

3 from 2 reviews

• Author: Suruchi Avasthi

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Fresh greens, an addictive dressing, and toppings galore. Trust: You’ll be making this green salad with sesame dressing all season long.

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Ingredients

Units USM

For the dressing:

 

• 1 inch finely grated ginger
• 2–3 teaspoons honey
• 1 1/2 tablespoons soy sauce
• 1/4 cup tahini
• 3 tablespoons vinegar
• Pinch of Aleppo pepper flakes, gochugaru, or red chili flakes
• Salt to taste
• 1–2 tablespoons of water to thin

 

For the salad:

• Freshly grated parmesan
• Furikake
• 1/4 cup roasted and salted pistachios
• 2 servings of baby greens

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Instructions

1. Prep the dressing. In a mixing bowl, add all of the ingredients and stir to combine until smooth. If the dressing is too thick, add a splash of water. Taste and adjust until flavors are balanced.
2. Serve the salad. Add greens to a large bowl and toss with dressing. Add to a serving bowl and top with parmesan, furikake, and pistachios. Serve immediately and enjoy!

The post A Sesame Salad That’s So Good, Our Food Editor Eats It Straight From the Serving Bowl appeared first on Camille Styles.

This recipe is no-cook, beyond simple, and calls for just a handful of ingredients. And with a few tricks, it’ll stand up strong against the classic tomato version. Add strawberries to your market list, stat—you’re in for a treat.

Ingredients for Strawberry Caprese Salad

Strawberries. The riper the better. But because we macerate the strawberries, it’s okay if they’re a little firmer and not as sweet since we’ll draw some of their natural flavors out.

Honey. I like honey for macerating the strawberries. It adds a bit of floral sweetness to the flavor which I like. But you can use granulated sugar instead if you prefer.

Lemon zest. For an extra flavor punch, I like the brightness of lemon zest.

Black pepper. And lots of it. It adds a level of warmth that elevates the salad. Be sure to use the freshly ground stuff, because you definitely want to taste it.

Burrata. It’s a little fancy, but something about the creamy interior and chewy outside makes it the most delicious cheese to use. You can also slice up regular mozzarella, use mini mozzarella balls, or even ricotta if you prefer.

Olive oil. Only the good stuff, you’re going to taste it.

Basil. For some herby freshness, basil is a must.

Tips for Making the Most of Your Strawberries

Because I love strawberries so much, I’ve learned the hard way by having too many on hand that they can go bad quickly, and sometimes you need to help the flavor out.

To store your strawberries, I follow the baking soda and vinegar cleaning trick. I’ve heard both that you should wait to wash your strawberries until you’re ready to eat and that they last longer by washing them this way. You may have to test and learn your own way, but washing my berries this way, then drying completely and storing in a loose-top container with a paper towel, works for me. But let me know if you have any preferred methods.

To prepare the strawberries for this salad, we’re going to macerate them. All that means is that we’re going to chop up our berries and sprinkle them with a little sugar and salt to draw out their natural juices and concentrate the flavor. (Learn more about this magical, flavor-boosting process.) This helps concentrate the flavor and gives you a little berry sauce that nicely coats each piece of fruit while adding a little acidity to the salad.

Tips for Next-Level Strawberry Caprese Salad

Because this salad is so simple, there are a few ways that you can upgrade it even more.

Top with pesto. To go even more down the savory route, topping everything with a drizzle of fresh basil pesto gives the salad an even more herbaceous flavor.

Add different fruits. Chopped nectarines, peaches, plums, or other berries, will give this a berries-and-cream vibe that toes the line between salad and dessert. Either way, it’s extra delicious.

Serve with crusty bread. I love this because it turns this spoon and fork salad into a DIY appetizer. Toss everything together and let guests top up their bread slices as they prefer.

Strawberry Caprese Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Suruchi Avasthi
• Total Time: 20 minutes
• Yield: 2

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An easy summer salad, upgraded with the season’s best: strawberries.

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Ingredients

• 1 carton strawberries, halved and/or sliced
• 1–2 tablespoons of honey
• 1 big pinch of salt
• 1/2 tablespoon of fresh ground black pepper
• zest of 1 lemon
• 2 burrata, halved
• 1 bunch of basil, chopped
• olive oil for drizzling

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Instructions

1. Prepare the strawberries. Slice or halve strawberries and add to a bowl. Top with honey, salt, pepper, and lemon zest. Toss to coat. Let sit in fridge for ten minutes, toss again, then sit for another 10-15 minutes until juice of the strawberries has started to release and strawberries have slightly darkened in color.
2. Prepare the salad. Add the burrata, basil, and strawberries to a serving bowl. Top with olive oil, salt and pepper. Enjoy!

• Prep Time: 20
• Category: salad

Keywords: strawberry, caprese, salad

The post Caprese, but Better—The Strawberry Burrata Salad Your Summer Needs appeared first on Camille Styles.

Luckily, I quickly recovered from my foot-in-mouth faux pas and we continued the conversation during the car ride home. Another ingredient on my hit list? Fennel. Something about its licorice bite just hasn’t jived with me before. But this declaration was received with a lot of surprise. No one seemed to understand why I wasn’t a fan.

The Fennel Salad That Changed It All

A few weeks later, I found myself in London at Kuro Eatery craving a salad alongside the honey and cheese flatbread I ordered. Lo and behold, the only option available was a fennel salad. Call it fate, but it was like the universe saying that my stake in the ground against fennel needed to be uprooted.

So, I ordered it, proceeded to devour it, and asked the waiter for all the deets so I could re-create it at home. And that’s how we’ve ended up here, with a former fennel hater transformed by this easy, fresh, and delicious fennel salad.

Ingredients for This Fennel Salad

This fennel salad boasts a light ingredient list, so be sure to choose the freshest herbs and best-quality ingredients to make everything extra delicious.

• Fennel. Sliced extra thin with a mandolin. It’s the delicious base for this recipe—don’t knock it until you’ve tried it!
• Herbs. And I mean, a LOT of herbs. Dill, cilantro, and mint combine for a trifecta of flavor.
• Lime. Both the zest and the juice add acidity that tempes the licorice flavor of the fennel.
• Olive oil. Use the good stuff.
• Honey. A squeeze of honey helps round out the punchy, bright flavors.

How to Prepare This Fennel Salad

While a simple recipe, there are a few tips and tricks to make this extra easy—and delish.

1. Use a mandolin for the fennel. Keep the top of the fennel bulb on. This will give you a safe piece to hold onto as you’re running the fennel over the mandolin blade. (Always remember to be extra careful using a mandolin!) If you don’t have one, I would recommend using a vegetable peeler over a knife to get as thin of pieces as possible.
2. Less is more, except for when it comes to herbs. I am famously not a fan of greens-based salads. I would almost always rather use a bed of herbs as my greens than a bowl of spinach. The fennel is really to create some heft and texture, but the herbs add that extra bit of ruffage and flavor. The savoriness of the cilantro, the freshness of the dill, and the slight sweet aromatic flavor of the mint balance each other out beautifully. I definitely recommend using all three.
3. Freshly grind your pepper. I will always preach that freshly ground spices make a world of difference in flavor.
4. Wait to salt at the end. Like adding salt to any vegetable, doing so with the fennel will draw out a lot of water. I recommend waiting to salt until you’re ready to serve since the lime already adds plenty of liquid to this salad.

How to Customize This Fennel Salad

While I think the simplicity of this slaw is what makes it perfect, there are lots of ways that you can customize or add to it to make it your own.

• Adding additional crunchy vegetables like celery and cucumber would make this extra refreshing. You could also add some thinly sliced green apple for a touch of sweetness.
• To make this more filling, adding avocado slices and some crunchy pistachios would also be delicious.
• You could also add a bit of mayo to the salad and add it to a sandwich for something fresh and crunchy, or alongside summer salmon or your favorite burgers.

Fennel Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Suruchi Avasthi
• Total Time: 10 minutes
• Yield: 2

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Craving fresh, summer flavor? This easy, herby fennel salad will be your new warm-weather fave.

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Ingredients

• 2 large fennel bulbs
• 1 large lime
• 1 teaspoon fresh ground black pepper
• salt to taste
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 bunch of mint, chopped
• 1 small bunch of dill, chopped
• 1 handful of cilantro, chopped

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Instructions

1. Prep the fennel. Cut off the bottom stem of the fennel. Using a mandolin, thinly slice the fennel bulbs. Set aside.
2. Make the dressing. In a serving bowl, zest the lime, then squeeze the juice from half of the lime. Add the pepper, salt, olive oil, and honey. Stir to combine.
3. Assemble the salad. Add the fennel and herbs to the dressing and toss to combine. Serve cold. Enjoy!

• Prep Time: 10
• Category: salad

Keywords: fennel, salad

The post This Herbaceous Fennel Slaw Will Upgrade Your Side Salad appeared first on Camille Styles.

While salads may have a reputation as a simple, throw-together side, we’re a big proponent of salad recipes for dinner around here. And when you add some unexpected additions, they can be elevated to dinner party status. The best salads combine sweet, salty, and savory ingredients for creating that perfect bite, and this one has them all.

Read on for this salad of our dreams, which also happens to delight your retinas as much as your taste buds. After all, we eat with our eyes first.

Let’s Talk About Those Bitter Greens

The word “bitter” often gets a bad rap as a flavor to be avoided. But really, bitter ingredients are one of life’s pleasures, when they’re combined with creamy or fatty ingredients. Some perfect examples include coffee with cream, lemon with butter, and arugula with olive oil. It’s all in the balance.

For this recipe, I chose radicchio—a leafy veg that is often used in salads for its unique flavor and gorgeous color that ranges from pink to purple. (Don’t sleep on this Pink Radicchio Salad!) Its slightly bitter taste rounds out other flavors and provides a pleasant contrast to sweeter or milder ingredients.

Radicchio is also a nutritional powerhouse that’s rich in vitamins, minerals, and antioxidants—containing vitamins C, K, and E, as well as folate and fiber.

Pro Tips for Making This Radicchio, Citrus, and Prosciutto Salad

Embrace variety

Opt for a variety of citrus to add visual interest and unique flavors to the salad. Blood oranges or Cara Cara oranges work particularly well.

Balance the flavors

Ensure the radicchio leaves are well coated with the dressing to balance their inherent bitterness and enhance the overall flavor profile.

Make it aesthetic

When arranging the salad, aim for a visually appealing presentation showcasing the ingredients’ vibrant colors.

Elevate your protein

Don’t skimp on the Prosciutto di Parma! Its saltiness provides a delicious contrast to the sweetness of the citrus and the bitterness of the greens.

Get creative

Feel free to experiment with other toppings, such as toasted pine nuts or pomegranate seeds, for added texture and flavor.

Bitter Greens, Citrus, and Prosciutto Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 4 servings

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This Bitter Greens, Citrus, and Prosciutto Salad is the perfect balance of bright greens, juicy fruit, and just enough protein to make it a meal.

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Ingredients

Units USM

• 4 oranges (feel free to use a variety!)
• 1 head of radicchio, leaves separated
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8–10 slices Prosciutto di Parma
• 1/4 cup roasted, salted pistachios, chopped
• Shaved parmesan
• 1/4 cup fresh whole mint leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove chopped garlic
• 1 tablespoon honey

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Instructions

1. Remove the pith and peel from the citrus and slice.
2. In a bowl, whisk together olive oil, vinegar, garlic, honey, salt, and pepper. Add radicchio and toss to coat.
3. On a platter, layer sliced citrus and radicchio. Tuck in the slices of prosciutto.
4. Sprinkle with pistachios, parmesan, and mint leaves.
5. Drizzle with olive oil, season with salt and pepper.

Notes

• Opt for a variety of citrus to add visual interest and unique flavors to the salad. Blood oranges or Cara Cara oranges work particularly well.
• Feel free to get creative with fresh ingredients like pomegranate seeds, different types of nuts, and any fresh herb you have on hand.

• Prep Time: 15
• Category: salads

Keywords: bitter greens salad, main course salad, summer salad

The post Prepare Your Retinas—This Bitter Greens, Citrus, and Prosciutto Salad Is a Total Stunner appeared first on Camille Styles.

When our team visited the couple in their desert home, this salad was one of the many standouts of the meal. The warm golden colors set against the California sunset were the perfect mix of color—and made for the photogenic salad of our dreams.

Alison Carroll’s Carrot, Kumquat, and Golden Beet Salad

As mentioned, color is everything in this golden beet salad. It strays from the traditional green and incorporates bright reds and oranges that are the epitome of summer. Alison notes that while any citrus can be used, blood oranges are the perfect pairing for golden beets.

Carrot, Kumquat, and Golden Beet Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Alison Carroll

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A delicious golden beet salad perfect for warm summer nights.

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Ingredients

• carrots, ideally small ones to roast whole or cut into halves
• olive oil
• salt
• chile powder
• golden beets, whole
• kumquats, cut into thin slices and careful to remove any seeds
• blood orange
• pepper

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Instructions

1. Heat oven to 375 F. Toss carrots with some olive oil, salt, and chile powder and lay out on a baking sheet.
2. Put whole beets in a small pan and puncture with the tines of a fork so steam can release. I don’t like cooking with foil, but you could wrap them with foil for a faster roast.
3. Put the beets and carrots in the oven and roast until the beets are tender and the carrots are soft and starting to caramelize a bit. Depending on their size, they most likely will be finished at different times.
4. While the beets are still hot but cool enough to handle, use a clean dishtowel to rub off their skins and slice them into wedges and rounds.
5. Arrange the carrots, beets, and kumquats on a large plate and finish with some more olive oil. (I like our olio nuevo for this since it has a bit more of a punch and really works well with citrus.)
6. Squeeze half a blood orange over top and finish with some salt and pepper. Other citrus would work well, but the blood-orange color is great with the golden beets. Serve warm.

The post Carrot, Kumquat and Golden Beet Salad appeared first on Camille Styles.

This salad was quite simply inspired by California sunshine. When I created it, I was daydreaming about that feeling you get when you’re on vacation and spend the whole day outside, then come in and make dinner barefoot in a swimsuit and cutoffs. I’ve been buying golden beets every week at the market lately—not only are they less likely to stain than their red counterparts, I also just prefer the sweeter, milder flavor of the golden variety. I love these sunset shades of citrus with the golden beets, and it was a no-brainer to add fat chunks of avocado as a rich counterpoint to all this fresh produce. Scroll on to see how this perfectly golden grapefruit and avocado salad comes together.

First, roast the beets

This step is part of my usual weekend meal prep—since beets take a long time to roast, I like to knock it out right when I get home from the grocery store so that they’re ready when I need them. Here’s how to perfectly roast beets:

• First, scrub the beets to remove any dirt, and trim the stems and root end. Wrap the entire bunch of beets in a foil packet, then roast at 450 degrees for about an hour. Cook time will vary depending on how large the beets are—you’ll know they’re done when you can easily slide a knife into the center of the beets.
• Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. That’s it! Now you can either slice these beets to use in your salad, or you can keep them in the fridge until you’re ready to eat.

Next, make your crispy roast chickpeas

Crispy roasted chickpeas are such a delicious salad topper and snack to have on hand, and they couldn’t be easier to make. I rinse and drain a can of chickpeas, then place in a towel to vigorously rub some of the chickpea skins off—don’t worry, you don’t have to get them all.

• Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with a teaspoon of chili powder and a few shakes of garlic salt. Spread in an even layer, and bake for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time. 
• Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.

Meanwhile, peel and slice the grapefruit

I’m not a big fan of carefully segmenting citrus fruit—I don’t mind a little white pith, so here’s my preferred way of slicing any citrus for a salad:

• Slice the skin from each end of the grapefruit so you can hold it steady on your cutting board. Then, use a paring knife to remove the peel in strips all around the fruit. Again, it’s fine if you don’t get every little bit of pith off the fruit.
• Rotate the grapefruit on its side, and slice into circles. You can either leave them as big wheels, or slice the wheels in half if you’d like the pieces to be a bit smaller.

Finally, make the Golden Turmeric & Honey dressing

To a blender, add the following:

• Couple cloves garlic
• piece of peeled ginger
• Olive oil
• Zest and juice of a lime
• Dijon
• Ground turmeric
• Rice vinegar
• Honey

Blend it up, add salt and pepper to taste, and store in a mason jar in the fridge for up to a week. This dressing is one of my favorites—it’s super versatile, and the sweetness from the honey plus the warmth of the spices makes it addictive to pour over just about anything. 

Tips for success

Prep components in advance

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge, then simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

How to store leftovers

Leftovers keep pretty well, however I’d recommend removing the avocado before storing since it’ll brown in the fridge. If you want to rework this for lunch the next day, just add some fresh avocado chunks when you’re ready to eat.

Scroll on for the recipe for this luscious grapefruit and avocado salad that I’ll be making all summer.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 20 minutes
• Yield: 4

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This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.

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Ingredients

Units USM

• 1 bunch golden beets, scrubbed and trimmed
• 1 large (or 2 small) grapefruit, peel and pith removed
• 2 avocados, cut into large chunks
• 1 can chickpeas, rinsed and drained
• extra-virgin olive oil
• 1 teaspoon chili powder
• garlic salt
• 1 block feta, crumbled or sliced

for garnish:

• lots of torn fresh herbs like cilantro, basil, or mint
• flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 cup olive oil
• zest and juice of 1 lime
• 1 teaspoon dijon
• 1 teaspoon turmeric
• 1/4 cup rice vinegar
• 2 tablespoons honey

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Instructions

1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!

Notes

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

• Prep Time: 20
• Cook Time: 60
• Category: salad
• Cuisine: vegetarian

Keywords: grapefruit avocado salad

The post Tastes Like Sunshine—A Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas appeared first on Camille Styles.

Warm Spinach-Artichoke Salad with Quinoa Crunchies

If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.

I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.

Sheela Prakash

Sheela Prakash is a food and wine writer, recipe developer, and the author of two cookbooks: Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food and Salad Seasons: Vegetable-Forward Dishes All Year. She is the Senior Contributing Editor at Kitchn, where she writes about home cooking, wine, and wellness, as well as develops and tests recipes geared toward the everyday cook. She also works extensively with a number of other outlets and brands such as Simply Recipes, Serious Eats, Culture Cheese Magazine, Clean Plates, Swanson, Land o Lakes, and RightRice, and was previously on staff at both Epicurious and Food52.

The Not-So-Secret Ingredient: Marinated Artichoke Hearts

Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.

To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.

Other Ways to Use Marinated Artichoke Hearts

Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.

• Top your favorite salads.
• Toss into pasta dishes.
• Fold into your favorite dip.
• Add to your favorite antipasti platter.
• Enjoy straight from the jar!

Ready to add classic, Mediterranean flavor to your cuisine?

Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.

Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

Salad Seasons: Vegetable-Forward Dishes All Year, $33.75

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Warm Spinach-Artichoke Salad with Quinoa Crunchies

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• Author: Sheela Prakash
• Total Time: 1 hour 15 minutes
• Yield: 4 servings

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If you haven’t welcomed jarred artichokes into your always-on-hand list of pantry staples, this recipe is the place to start. Sheela Prakash uses them as the base of this fresh and satisfying grain salad. It’s our spring go-to.

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Ingredients

• 1/2 cup quinoa
• 3/4 cup water
• Kosher salt
• 2 (12-ounce) jars marinated quartered artichoke hearts, drained
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 5 ounces baby spinach (about 5 packed cups)
• Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 2 scallions (white and green parts), thinly sliced

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Instructions

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
2. Place the quinoa in a fine-mesh strainer and rinse well. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Taste and season with additional salt as needed. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate to cool while you roast the artichokes.
3. Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several grinds of pepper, and spread into a single layer. Roast on the bottom rack, tossing halfway through, until browned, 18 to 20 minutes. Remove from the oven and immediately scatter the baby spinach over the roasted artichokes to very lightly wilt while you toast the quinoa. Switch the oven to broil on high.
4. Use your fingers to break up any large clumps of quinoa, ensuring it’s spread into a single layer. Transfer the baking sheet of quinoa to the top rack and broil, tossing frequently, until the quinoa is browned and crispy, 5 to 7 minutes.
5. Gently toss the vegetables with the lemon juice, a generous pinch of salt, and several grinds of pepper on the baking sheet. Taste and season with additional salt and pepper as needed. Divide among 4 individual plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Salad

Keywords: Spinach-artichoke salad, salad seasons

SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig

The post Spring Is Our Favorite Time for Salads—This Warm Spinach-Artichoke Salad is Proof appeared first on Camille Styles.

But let’s back up: green salad with fruit? I’m sure that description initiated a few eye raises. Contrary to popular belief, as a self-proclaimed foodie, there’s little I crave more in spring than the combo of crisp, peppery greens and seasonal fruit. And when it’s served alongside basil-infused ricotta, this perfect-for-spring salad becomes all the more crave-worthy.

Fitting for the warm weather, this is definitely a no-recipe recipe, letting you work with what you’ll find at the farmer’s market and letting the flavor of fresh produce speak for itself. With a few simple tricks and an understanding of how to let fruit really stand out, you’re on your way to the best green salad with fruit recipe. It’s ideal for spring—and even better for summer.

Tips for Picking the Best Fruit

Picking fruit in its prime is an art form. After grocery shopping with my dad who is very particular about the fruit he brought home and would be willing to stand and inspect every piece of fruit at the shop, I’ve learned a few tips to help you pick the most delicious fruit every time.

• Shop with the season. Buying in-season fruits is the best way to ensure you’re eating fruit at the peak of its flavor.
• The sniff test. It might be weird to stand in the aisle and smell every piece of fruit in front of you. But fresh and ripe fruits will tell you they’re ready with their beautiful fragrance.
• Pay attention to color, texture, and weight. This will depend on the fruit you’re choosing. But when you’re selecting strawberries, keep in mind their vibrancy of color. When you’re after avocados, consider the texture of their exterior. And when you want the perfect melon, a weight that feels substantial goes a long way in helping you pick one at its prime. I love this visual chart which I keep saved in my phone for reference when at the store or market.

Pair Sweet and Savory Flavors

This is especially important when it comes to in-season fruit that’s at the peak of its sweetness. Be sure to pair your fruit with savory vegetables, salty dressings, and spices that will help balance your salad’s overall flavor.

For this salad, I paired the fruit with cucumbers, buttery avocados, and spicy citrus greens for a little extra bite. From there, I added a big swipe of ricotta that I blended with black pepper and basil to add a creamy and savory flavor note. Drizzle the whole plate with lemon juice and extra salt and pepper—trust that it will be beyond addictive.

My Go-to Fruit Combinations

When it comes to salads, both sweet and savory, my overarching philosophy follows the less-is-more rule. Pick a few stand-out ingredients and let their flavors shine without muddling the whole dish. Here are a few combinations I really love:

• Peaches, strawberries, and avocados, paired with torn bread and mozzarella for a panzanella salad vibe.
• Berries, mint, pistachios, and goat cheese for a vibrant combination.
• Citrus, avocados, onions (or radishes), with mint and chaat masala is one of my go-to combinations for citrus season.
• Watermelon, tomatoes, cucumbers, and mozzarella combine for the ultimate summer snack.

Keep dressings simple by using leftover fruit juice, a little lemon and olive oil, a healthy helping of salt and pepper, and extra fresh herbs. Be ready for your guests to be beyond impressed.

Tips for Storing Leftovers and Making Fruit Salad Ahead of Time

Fruit salad is one of those recipes that I love making ahead of time. Chop your fruits up and toss them together in an airtight container ahead of time, keeping additional ingredients like cheeses, herbs, and dressings separate until ready to serve. Important: Keep everything ice cold for the most refreshing bite.

Personally, I don’t like storing leftover fruit salad, especially with chopped ingredients, longer than a day or two. There’s nothing worse than a soggy piece of fruit, so be sure to use only what you need. Keep any chopped fruits separate to make a fresher version for the next day.

Scroll on for the recipe for this green salad with fruit, and if you make it, be sure to leave a rating and comment below!

Green Fruit Salad with Ricotta and Herbs

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• Author: Suruchi Avasthi

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Spring and summer are all about salads. This no-recipe recipe lets you make the most of what’s fresh and in-season for the most flavorful lunch or dinner side.

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Ingredients

Units USM

• 1 pound strawberries, halved
• 2 peaches, sliced
• 2 mini cucumbers, sliced
• 1 avocado, sliced
• 2 handfuls greens, citrus greens, arugula, or spinach
• 1/2 cup ricotta cheese
• 2 bunches basil
• 2 teaspoons black pepper, crushed
• pinch of salt
• juice of 1/2 lemon
• olive oil for serving

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Instructions

1. Make the ricotta. In a food processor, add the ricotta, basil, pepper, and salt. Blend until smooth. Set aside.
2. Add all of the fruit and vegetables to a large serving bowl or platter, toss with lemon juice, olive oil, salt and pepper.
3. To serve, swipe ricotta onto a serving platter (or keep on the side for people to serve themselves), and add fruit on the side. Serve cold. Enjoy!

The post Your Fruit Salad Needs an Upgrade—This Sweet-Meets-Savory Recipe Delivers appeared first on Camille Styles.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

Mediterranean Grain Bowl

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

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This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

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Ingredients

Units USM

• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

Camilla Marcus made this salad at the garden-to-table lunch she hosted in LA last month (be sure to hop on over for the other recipes she prepared that day). And if you’re new to the world of radicchio, you’re in for a treat. It’s one of my favorite colorful veggies to grill, roast, or add to a salad raw, bursting with a delicious bitterness that’s just made to combine with olive oil. Here’s what you need to know.

What is the best way to eat radicchio?

Radicchio is one of those ingredients that can be enjoyed in plenty of dishes without spending hours prepping in the kitchen. In this recipe, radicchio is served raw and accompanied by a vinaigrette that adds the perfect amount of pop to this veg. However, the possibilities extend far beyond salads with radicchio. You can grill, sauté, or roast any variation of radicchio to experiment with texture and flavor.

How to Take the Bitterness Out of Radicchio

When radicchio is cut or chewed, certain chemical compounds are released, making this veggie a tad bitter. To cut down on this acidity, radicchio is sometimes soaked in water after the leaves are cut. In this recipe, the vinaigrette for the salad is used to combat the pesky bitterness.

How to Prepare Radicchio

As the texture and flavor of radicchio differ from that of lettuce, the preparation process is a bit different. Choosing radicchio heads with firm leaves is key, especially when using the leaves in a raw salad like this one. Start by removing any leaves that look wilted and cut the radicchio in half before removing the v-shaped stem. From there, it’s up to you how to further dissect your veggie before cooking. Once you’ve chosen your method of cooking, pairing radicchio with salty or tangy flavors helps tone down the bitterness.

More Spring Salad Recipes You’ll Love

Need more salad inspo this spring? These recipes have you covered.

The Best Simple Green Salad

Charlie Bird Farro Salad

Pea Salad with Mint and Microgreens

Radish & Fennel Citrus Salad

Scroll on for the recipe, and if you make this pink radicchio salad, be sure to leave a rating and comment below!

Pink Radicchio Salad

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• Author: Camilla Marcus

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The surprising shade of pink isn’t the only thing to love about this salad—it’s filled with a variety of delicious toppings and a tangy vinaigrette.

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Ingredients

Units USM

• 4 heads pink radicchio (Camilla used Wiser farms)
• 1 cup hazelnuts
• 4 blood oranges
• 4 ounces ricotta salata or aged cheddar
• 1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got)

Dressing:

• 1/2 cup west~bourne extra-virgin avocado oil
• 1/4 cup white wine or champagne vinegar
• 1/4 cup fresh fruit juice—use whatever you have on hand!
• Kosher salt and freshly ground black pepper
• Pinch of ground cumin, to taste
• Pinch of ground coriander, to taste

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Instructions

1. Make dressing: shake up everything in a mason jar. Taste and adjust seasonings as desired.
2. Toast hazelnuts and rub between towels to remove some of the skin.
3. Wash and dry radicchio. Remove whole leaves and pile into large salad bowl.
4. Remove peel and pith from blood oranges. Slice thinly into wheels.
5. Shave ricotta salata.
6. Top the radicchio with the blood orange slices, cheese, and hazelnuts. Add a liberal amount of dressing, season with salt and pepper, then use your hands to massage it into all the leaves. Top with fresh herbs, give it another toss and serve.

The post A Pink Radicchio Salad That’s a Real Spring Stunner appeared first on Camille Styles.

Chef and entrepreneur, Camilla Marcus knows these truths of einkorn well. It’s why she used it as the base for this irresistible spring salad at the lunch she hosted in her backyard in LA. See, grain salads boast endless possibilities. They’re perfect for large gatherings or a simple weeknight salad. Einkorn berries pair well with a variety of different rich cheeses, like chèvre or feta, and are a great textural addition to veggies like spinach and kale.

What is einkorn?

Einkorn is a wheat grain whose use dates back thousands of years. (Fun fact: it’s often considered “man’s first wheat.”) Einkorn also doesn’t contain the D chromosome, which has been discovered to cause wheat intolerance in many people. Its low gluten content has led to the popularity of einkorn flour, which is used both for flavor and to limit allergy symptoms for people with wheat or gluten allergies.

How do you use einkorn?

Einkorn can be milled into flour and used as a substitute for all-purpose flour. This einkorn salad uses einkorn berries straight from the husk as a texture-filled topping for salad. It’s a great, low-gluten substitute for rice in risotto or used to round out a plant-based meal with a little protein. Einkorn is versatile and totally delish—it might just become one of your pantry staples.

Einkorn Berries Versus Flour

Whether you choose the flour or berry form of this diverse grain, there are plenty of options that’ll make you fall in love with einkorn. As mentioned above, einkorn berries can be used as a healthier alternative to rice in risotto, cooked the same way, or as a topping for a salad like in this recipe. In its flour form, options include anything from a flour substitute used in a delicious dessert crisp to a loaf of sourdough bread that you can use throughout the week.

Tips for Cooking Einkorn

Cooking einkorn berries is simple and only requires two ingredients. Bring water to a boil and simmer berries on low for 30-35 minutes, depending on the amount being prepared. Typically, you can add two cups of water to every cup of wheat berries. Once it’s cooked, simply fluff it with a fork and season.

Scroll on for the recipe, and if you make this einkorn salad, be sure to leave a rating and comment below!

Einkorn Salad with Charred Squash

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• Author: Camilla Marcus

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This irresistible, nutty, and rich grain is about to be your new go-to. It’s the perfect way to turn squash and seasonal veggies into a satisfying salad. 

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Ingredients

Units USM

• 2 cups einkorn
• 1 whole kabocha squash
• 8 radishes
• 1/4 cup pickled mustard seeds
• 1/4 cup toasted pine nuts
• 1 cup fresh herbs (parsley, chives, dill, mint, cilantro basil—whatever you’ve got)

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Instructions

1. Cook einkorn and season. 
2. Cook whole kabocha squash by nestling it into the hot coals of a grill, or roasting in the oven, until it’s soft and tender throughout. Cut it down the middle, then remove the seeds. Let cool. 
3. Add einkorn to a serving bowl. Slice radishes and add to the bowl. Add mustard seeds, pine nuts, and herbs. Season with salt and pepper, then toss together. 
4. Use your hands to tear the kabocha squash into bite-size pieces. Add to bowl, then gently toss. Taste to adjust seasoning and serve. 

The post This Einkorn Salad With Charred Squash is So Satisfying appeared first on Camille Styles.