Baby Arugula Salad with Berries and Lemongrass Mint Vinaigrette

baby arugula salad


I’m in love!

In mid-June, I started teaching kids’ cooking classes at Con’ Olio Oils & Vinegars in Austin, TX and was transported into the world of amazing, high quality olive oils and balsamic vinegars from Europe. A few weeks before my classes started I got a tour of the store and sampled a variety of their products. I fell head over heals with everything I tasted, and was especially taken with the white balsamics which are lighter in color and flavor than the dark varieties (which I also love). It was the Lemongrass Mint White Balsamic that I ended up using in this recipe.

Summer is a great time for salads

In summer, I do a lot less cooking, but still like to eat at home. The simple solution is making more salads and using the grill to avoid heating up the kitchen. This Baby Arugula Salad is great for either lunch or dinner with something like a creamy vegetable soup (try Creamy Broccoli Soup or Creamy Butternut Squash Soup) and some fresh bread with olive oil. Make the soup early one morning before it gets hot, and quickly heat it up for meals later in the day or serve chilled.

How to make arugula taste great

This salad took me by surprise. I made during the first week of kids’ cooking camp at Con’ Olio and EVERYONE liked it– even those children that swore up and down they didn’t like vegetables. The key to this salad is finding a dressing that balances the peppery flavor of the baby arugula and the tartness of the berries. On the recommendation of the manager at Con’ Olio (who is also a chef), I used a combination of a mild olive oil and their lemongrass-mint white balsamic vinegar for the dressing. It is just equal parts of each with a little sea salt and black pepper. It was unbelievably delicious! I look forward to trying some of their dark balsamics (like strawberry, raspberry, blueberry, or fig), maybe when the weather cools down a bit.

Baby Arugula Salad with Berries and Lemongrass-Mint Vinaigrette
 
Prep time
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Author:
Recipe type: Salad
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
Salad
  • 2 cups baby arugula
  • 2 cups baby spinach
  • 2 ounces Pecorino Romano cheese (optional), shaved
  • ¼ cup raspberries
  • ¼ cup blueberries
  • ¼ cup strawberries, sliced
  • ½ cup sliced almonds, toasted
Dressing
Instructions
  1. In a medium prep bowl, mix together arugula and spinach.
  2. Prepare dressing by whisking together olive oil and white balsamic vinegar with a few pinches sea salt and a few grinds of black pepper in a small mixing bowl or glass measuring cup.
  3. Using a pair of tongs, toss salad greens and Pecorino Romano (if using) with dressing until evenly coated.
  4. Divide greens onto 4 salad plates. Top each salad with a variety of berries and sliced almonds.

baby arugula salad
Baby Arugula Salad from Kids’ Cooking Camp at Con’ Olio Oils & Vinegars- June 2018

7 Healthy Holiday Recipes (GF, dairy-free)

salad with fresh figs, avocado, marcona almonds

I wanted to share some of my favorite healthy holiday recipes with you. My definition of a great recipe is one that is simple (not too many ingredients), wholesome (fresh, whole foods), and hearty (nutrient dense, nourishing), and one that you feel good about feeding to your whole family.

In the fall, we are blessed with an abundance of wonderful ingredients– a true harvest time. Fresh rosemary and thyme, fragrant apples, juicy pomegranate seeds, sweet winter squashes, brussels sprouts, and dark leafy greens are just some of my fall favorites! With Halloween and the World Series behind us, it’s time to start planning some holiday get togethers and make some delicious, homemade food that nourishes the body and soul.

Here are 7 of my favorite holiday recipes that I gathered together for you to try. If something isn’t available in your part of the world, feel free to substitute another ingredient. Please share your cooking adventures in the comments section of each recipe or at the end of this post. I look forward to hearing from you!

Arugula and Fig Salad with Citrus Dressing is amazing to bring to a potluck or include in a festive holiday menu:

salad with fresh figs, avocado, marcona almonds

Creamy Corn Soup with Dulse is comforting, soothing, and super sweet. Pan-fried dulse is crispy and savory garnish to compliment the sweet soup. This soup satisfies the sweet tooth without eating any refined sugar!

photo of creamy corn soup

Wild-Caught Salmon with Fresh Rosemary is a great alternative to turkey, or can be prepared the day after Thanksgiving to go with all of the leftover side dishes!

photo of wild caught maple roasted salmon, green beans, and rice

Maple-Roasted Roasted Brussels Sprouts are a hit with adults and children alike!

Photo of Roasted Brussels Sprouts

Creamy Polenta with Sweet Corn is a great gluten-free side dish instead of stuffing! Leftovers can be heated up for breakfast (like old-fashioned grits) after your holiday meal.

photo of creamy corn polenta

This zesty Cranberry Sauce wth Orange and Ginger is so much better than canned varieties and you can use leftover sauce for a cranberry-apple pie or to add to turkey sandwiches!

photo of cranberry sauce with orange slice

For a sweet treat that is easy to make ahead, try these dairy-free Chocolate-Coco Truffles:

photo of chocolate coco truffles

Enjoy these recipes and others found in the recipes section of my blog. You can type in a search word (like salad, soup, or avocado) and recipes on my site containing those keywords will come up.

Interested in learning how to cook and meeting others that love healthy food? I teach group classes in Austin, Texas (see schedule) as well as private classes, workshops, and dinner parties (contact me below for more information). If you have a group of friends that you’d like to host at your home for a cooking class or dinner party, I’d love to help you with that.

images for healthy holiday recipes

Southwestern Salad with Cilantro Lime Dressing

Southwestern Salad is one of my favorite salads to bring to parties and potluck gatherings. This salad is vegan and gluten-free so everyone can enjoy, but also rich in flavors, colors, and textures.

Southwestern Salad with Cilantro Lime Dressing
 
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Author:
Recipe type: Salad
Cuisine: Southwestern
Serves: 8 servings
Ingredients
  • 2 cups sweet corn (fresh cut off the cob or frozen)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground New Mexico chile pepper (or other mild ground chile)
  • 1 teaspoon sea salt
  • a few grinds freshly ground black pepper
  • 1 head romaine lettuce, shredded
  • 1 cucumber, sliced
  • 1 orange or yellow bell pepper, deseeded and sliced
  • 1 large avocado, sliced or cubed
  • 1 cup grape or cherry tomatoes, cut in half
  • ½ cup pepitas, toasted
Instructions
  1. Preheat oven to 400° F. Line sheet pan with parchment paper (if desired).
  2. Toss together corn, olive oil, ground chile, salt, and pepper in mixing bowl. Spread evenly onto sheet pan. Roast corn for about 15 minutes, tossing once or twice during cooking to prevent burning. Corn should be just starting to brown a little. Remove to a plate or bowl and allow to cool while prepping other salad ingredients.
  3. On a large platter or salad bowl, layer lettuce, roasted corn, cucumber, bell pepper, avocado, tomatoes, and pepitas.
  4. Serve with Cilantro Lime Dressing.
Variation
  1. Slice 3 or 4 fresh corn tortillas into ½ " x 1" strips and pan fry in a little olive oil until crispy. When cool, use as an additional salad topping.

Want to learn how to make delicious, healthy food while meeting new people? Chef Rachel’s current class schedule is available here. 

Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette

This special winter greens salad has been my go-to salad for holiday gatherings this year. It’s the perfect thing to make with winter greens that are plentiful this time of year. Bring this salad to a potluck, or serve it at your home with a nice soup and main dish on a cold winter’s evening. Below are a couple of meals I have served the salad with this holiday season.

Roasted salmon, asparagus, basmati rice, and winter greens salad (holiday meals with friends):

salmon-dinner

Beef tenderloin, roasted vegetables, and winter greens salad (Christmas Eve supper):

plate

Give yourself time to prepare this salad. It is a labor of love! You’ll be preparing the greens, various toppings and garnishes, and a warm dressing that gets tossed with the greens. Better to enlist some help to make it fun and less time consuming!

When you get home from the market, you can refresh your greens by trimming about 1-2 inches off the ends and putting them into cold water for about an hour before you start the recipe. This will make them perk up and the stems will be extra crisp and crunchy.

Getting ready to put the beets in the oven…

winter-salad-1

The greens become slightly wilted, but should still be bright and fresh. Beets, greens stems, pecans, and pomegranates are layered on top of the dressed greens. So beautiful!

winter-salad-3

5.0 from 1 reviews
Winter Greens Salad with Golden Beets, Pomegranate, Pecans, and Warm Balsamic Vinaigrette
 
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Author:
Recipe type: Salad
Cuisine: Vegetarian
Serves: 8 servings
Ingredients
Roasted beets
  • 1 golden beet
  • 1 red beet
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
Toasted pecans
  • ½ cup raw whole pecans
  • 2 teaspoons maple syrup
  • a few pinches sea salt
Salad greens
  • 1 bunch red or rainbow swiss chard
  • 1 bunch lacinato kale
  • 1 teaspoon extra virgin olive oil
  • sea salt
Warm dressing
  • 1 cup red onion, thinly sliced
  • ¼ cup extra virgin olive oil
  • pinch sea salt
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons fresh orange juice (about ½ orange)
  • 2 teaspoons maple syrup
  • 1 teaspoon unpasteurized tamari or shoyu
Garnishes
  • 1 teaspoon fresh orange zest
  • ½ cup pomegranate seeds (or dried cranberries)
Instructions
  1. Preheat oven to 400°F. Line sheet pan with parchment paper (or grease pan with thin coating of oil).
  2. Peel beets and slice into ⅛-inch rounds. Place into medium bowl, drizzle with olive oil and sprinkle generously with sea salt.Place beet rounds onto lined sheet pan in a single layer. Roast in the oven for about 15 minutes, or until tender. Beets can be turned over once to cook more evenly. Remove beets from oven and allow to cool.
  3. Turn oven down to 350°F. Toast pecans on small sheet pan for about 8 minutes. Toss halfway through to prevent burning. Place toasted pecans in a small bowl and drizzle with maple syrup and sea salt.
  4. Destem swiss chard, reserving stems. Tear leaves into bite sized pieces and place into bowl.
  5. Destem kale and slice leaves into bite sized pieces and place in a large bowl. Gently massage kale leaves with a few pinches of salt for about one minute. Slice chard stems into ½-inch lengths and kale stems into ¼-inch lengths and set a aside.
  6. Heat large skillet over medium high heat. Add 1 teaspoon olive oil and immediately add chard and kale stems with a pinch of salt. Sauté briefly, just until brightly colored. Remove to a small bowl.
  7. Add ¼ cup olive oil to pan and heat on medium until shimmery (this will probably only take a few seconds). Add red onion and a pinch of salt. Sauté until onion is soft and slightly browning. Turn heat to low and add balsamic vinegar, orange juice, maple syrup, and tamari or shoyu.
  8. Turn heat off and add kale and chard greens to the pan, tossing constantly to coat with the warm dressing. When all leaves are evenly coated, remove greens to a platter. Top with roasted beets, chard and kale stems, toasted pecans, orange zest, and pomegranate seeds.

This version was made with toasted pepitas and rainbow chard (no beets).

winter-salad

 

 

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

salad with fresh figs, avocado, marcona almonds

Mmmm… fresh figs! Late summer and early fall is the height of fig season. Right now in Austin, the grocery stores have been fully stocked with varieties of figs from California that range in color from dark purple to bright green on the outside, to various shades of pink on the inside. They are best when heavy, plump, unblemished, and slightly soft on the outside. Figs that are squishy are probably overripe. Check out this article to learn more about how to choose figs.

Varieties of ripe figs
Varieties of ripe figs. Photo Credit: Photo © Patrizia Savarese/Getty Images

In this recipe, I have chosen to marinate the fennel in citrus, olive oil, and salt before adding it to the salad. This slightly softens the fennel and makes it more flavorful. Fennel bulbs are easy to slice if you first trim the stems and fronds from the bulb, cut into quarters, and then thinly slice each quarter. If the stems are juicy and flavorful, they can also be thinly sliced and added to the marinade.

FennelTrim fennel root and stems. Cut in half.

fennel- quarteredCut each half in half.

Fennel-4Slice off the hard core from each fennel quarter. Slice thinly.

I recommend using a good quality, aged balsamic vinegar that is less acidic and slightly sweet. I used the Central Market brand Aged Balsamic Vinegar of Modena from Italy for this recipe. It costs about $16 and can be bought online or in the Austin Central Market stores.

balsamic vinegar

I used a tangerine-infused olive oil from Vom Faas specialty store. You can sub a good quality extra virgin olive oil if you can’t find this ingredient.

Be creative and try substituting ingredients that are seasonal in your area. For example, as winter approaches, pomegranates will be in season and can be used instead of figs. Mango can be used in place of oranges, celery for fennel, and toasted pecans for almonds.

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds
 
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Author:
Recipe type: Salad
Cuisine: American, Mediterranean
Serves: 6 servings
Ingredients
  • 1 small or ½ large fresh fennel bulb, cored and thinly sliced
  • 2 tablespoons orange juice (fresh squeezed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 6 cups mixed field greens with baby arugula
  • up to 2 tablespoons aged balsamic vinegar
  • up to 2 tablespoons citrus-infused olive oil
  • freshly ground black pepper, to taste
  • 6 fresh figs, sliced in quarters
  • 1 small avocado, cut into chunks
  • slices of 1 orange or 2 clementines
  • ¼ cup Marcona almonds (toasted and salted)
  • black pepper, freshly ground (optional)
Instructions
  1. In a small bowl, mix together fennel, orange juice, olive oil, and sea salt. Allow fennel to marinate for at least 20 minutes. This step can also be done up to one day ahead, storing the fennel mixture covered in the refrigerator until ready to assemble the salad.
  2. Rinse and spin dry mixed greens. Spread evenly onto large platter or into large salad bowl.
  3. Drizzle greens with balsamic vinegar and citrus-infused olive oil. Top greens with marinated fennel, figs, avocado, orange or clementine slices, and Marcona almonds.
  4. Top with a few grinds of freshly ground black pepper, if desired.
Variation
  1. Use mango chunks in place of orange slices.

Salad at Sami & Lorraines (3)

Bon appetit!

Shaved Carrot, Radish, and Green Apple Salad with Lemon and Fresh Mint

Try this light and refreshing shaved salad as a side to almost any meal. Radishes are good at dissolving fat, while green apple and lemon have the sour taste that is cleansing for the liver and gall bladder. The mint garnish gives it a super fresh taste!

Shaved Carrot, Daikon, and Green Apple Salad with Lemon and Fresh Mint
 
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Author:
Recipe type: Salad
Cuisine: Macrobiotic
Serves: 4 servings
Ingredients
  • 1 daikon radish or 1 bunch red radishes, thinly sliced
  • 2 medium carrots, trimmed and peeled into wide strips
  • a few pinches sea salt
  • 1 green apple, cored, cut into quarters, then thinly sliced
  • ½ lemon, juiced
  • 1 teaspoon ume plum vinegar (optional)
  • ½ lemon, sliced into thin quarter moons
  • handful fresh mint leaves, chiffonade
Instructions
  1. Place daikon and carrot into a large bowl. Massage sea salt into vegetables for a minute or two, until vegetables are shiny.
  2. Add green apple, lemon juice, and umeboshi vinegar (if using). Toss to coat the entire salad.
  3. Plate salad with sliced lemon and fresh mint leaf slivers.
Note
  1. Umeboshi vinegar will add a salty, sour taste to the salad.
Variation
  1. Add ½ bulb fresh fennel, cored and thinly sliced.

 

 

Winter Squash Salad

 

 

 

 

 

 

5.0 from 1 reviews
Winter Squash Salad
 
Sweet, colorful, and crunchy, this salad is a unique alternative to potato salad. Great for picnics and potlucks!
Author:
Recipe type: Salad
Cuisine: Macrobiotic
Ingredients
  • 1 medium kabocha squash, seeded and cut into 1-inch cubes
  • pinch sea salt
  • 1 cup organic sweet corn
  • ½ cup purple onion, cut into thin slices
  • 2 tablespoons sweet white miso
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons spring or filtered water, divided
  • 4 teaspoons umeboshi vinegar, divided
  • 1 tablespoon mirin
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon unpasteurized shoyu or tamari
  • ½ cup fresh cilantro and/or fresh basil, chopped
Instructions
  1. In large pot with steamer basket and lid, steam kabocha squash with a pinch of salt until soft, but not mushy. Set aside in a large bowl to cool.
  2. In the same cooking water, add sweet corn and cook for one minute. Remove from pot with skimmer and add to squash.
  3. In a small bowl, toss together sliced onion, a teaspoon of ume vinegar, and 1 tablespoon hot water. Set aside to marinate.
  4. Whisk together white miso, lemon juice, water, mirin, olive oil, and shoyu. Toss the dressing with the squash, corn, and pickled onion.
  5. Garnish with chopped cilantro and/or basil.

White Bean and Tuna Salad (Insalata di Fagioli e Tonno)

We continue “Eat Your Way Through Summer” with a couple of tasty authentic Italian recipes by Monica Pesoli, owner of Like An Italian cooking and language school in Austin, Texas. If you haven’t met Monica yet, you must change that! For more information about her cooking classes, visit her Facebook page, Cook Like An Italian!

White Bean and Tuna Salad (Insalata di Fagioli e Tonno)
 
A hearty and flavorful side dish to be served with the second course, the meat course. Recipe is courtesy of Monica Pesoli, owner of "Like An Italian" cooking and language school in Austin, Texas. Monica recommends Montebello brand all organic olive oil and Cento brand tuna. Note: you must start this recipe the day before to allow the beans to soak overnight.
Recipe type: Side Dish
Cuisine: Italian
Serves: 4 servings
Ingredients
Beans
  • ½ lb. dried cannellini or navy beans
  • 2 tablespoons ghee
  • ½ medium yellow onion
  • 1 large clove garlic, minced
  • ½ tsp oregano
  • salt and freshly ground pepper
Salad
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 1 5.5-ounce can tuna in olive oil, drained
  • 2 tablespoons flat-leaf parsley, roughly chopped
Instructions
  1. Soak beans overnight. Drain soaking water.
  2. Finely chop the onion. In a 4 quart pot, heat ghee to medium. Add onion and sauté 3-5 minutes.
  3. Two minutes before onion is translucent add garlic, oregano and drained beans. Sauté another 2 minutes.
  4. Add water to cover by 3 inches. Bring to a boil and reduce heat to medium-low. Simmer until tender (45–50 min), stirring often to prevent beans from sticking to bottom of pot.
  5. Drain beans, reserving ¼ cup of cooked liquid.
  6. Whisk together oil, vinegar, garlic, salt, and pepper in a mixing bowl.
  7. Combine vinegar mixture with beans and reserved cooked liquid; transfer to a serving bowl.
  8. Top chunks of tuna, sprinkle with parsley.

 

Summertime Buckwheat Salad with Lemon Dill Dressing

buckwheat salad

Combined with crisp blanched vegetables, fresh herbs, and a lemony dressing, this dish really brings buckwheat (a gluten-free grain) to life! This dish was inspired by homemade sauerkraut made with red cabbage and sea salt! I have been making my own sauerkraut a lot in the past year, and it is surprisingly easy. I’ll do a post on how to make it later this summer. I also learned from my macrobiotic teacher and colleague David Briscoe that buckwheat is a great food to eat in salad form during hot, humid days of summer because of its drying qualities.

Summertime Buckwheat Salad with Lemon Dill Dressing
 
Author:
Recipe type: Salad
Ingredients
Salad
  • 1 cup buckwheat groats
  • pinch sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 cup kale or collard greens, destemmed and sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 1 cup unpasteurized sauerkraut, chopped
  • ½ cup parsley, finely chopped
Dressing
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • ½ teaspoon agave nectar (optional)
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ¼ cup spring or filtered water
  • 2 tablespoons fresh dill, chopped
Instructions
  1. Dry toast buckwheat groats (if not pre-toasted) in heavy skillet until fragrant.
  2. Bring 2 cups of water to a boil in a medium saucepan.
  3. Add buckwheat groats, salt, and olive oil. Reduce flame to low, cover, and cook for 15 minutes.
  4. Turn off heat and keep lid on for 10 minutes before removing.
  5. Fluff buckwheat with a fork and remove to a large bowl to cool.
  6. Bring another pot of water to a boil. Blanch kale, red cabbage, and carrots separately, about 5 seconds each. Remove vegetables with a skimmer to a large plate or platter to cool.
  7. In a separate bowl, whisk together first five dressing ingredients. Gradually add in olive oil, water, and fresh dill.
  8. Gently toss together cooled buckwheat, blanched vegetables, sauerkraut, parsley, and dressing.
  9. Transfer to a salad bowl. Serve chilled or at room temperature.

 

Greek Salad with Creamy Cashew-Dill Dressing

Greek Salad with Creamy Cashew-Dill Dressing
 
Author:
Recipe type: Salad
Cuisine: Greek
Serves: 6 servings
Ingredients
Salad
  • 6 cups romaine lettuce, rinsed, spun, and chopped
  • 1 ripe tomato, sliced (or 1 cup grape tomatoes)
  • 1 cucumber, peeled and sliced
  • ¾ kalamata olives, halved
  • ¼ cup red onion, sliced
Dressing
  • ½ cup cashews, soaked in hot water for 1 hour
  • ½ cup spring or filtered water
  • 1 clove garlic
  • 2 scallions, white and light green parts
  • 1 tablespoon lemon juice
  • 1 teaspoon umeboshi vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh dill
  • 1 teaspoon fresh mint
  • ½ teaspoon dried oregano
  • sea salt, to taste
Instructions
Salad
  1. Place greens onto a platter or individual salad bowls. Decorate greens with tomato slices, cucumber slices, olives, and red onion.
Dressing
  1. Drain cashews and discard soaking water.
  2. Blend cashews in blender or VitaMix with water, garlic, scallions, lemon juice, and umeboshi vinegar until smooth.
  3. With blender on low speed, add in olive oil and blend until incorporated.
  4. Add dill, mint, and oregano and blend on low for a few seconds.
  5. Add a pinch or two of sea salt, if needed, to balance flavors.
  6. Pour dressing into a bowl or creamer to serve alongside salad.
Variation
  1. Serve with goat feta or homemade tofu feta cheese on the side.