Whole-Grain Pasta Chop Salad with Blood Orange

Whole-Grain Pasta Chop Salad with Blood Orange
Prep Time
10 minutes
Number of Servings
Makes 5 cups
Ingredients
  • 4 cups cooked whole-grain penne pasta (or your favorite fiber-rich pasta) 
  • 2 cups raw chopped red, yellow and green bell peppers and other vegetables (tomatoes, onion, fresh corn kernels, carrots, or jicama)
  • 1 cup chopped fresh herbs (basil, oregano, dill, chives, rosemary, thyme, or mint)
  • [q:1/2] cup fresh blood orange juice (or other orange juice)
  • [q:1/2] cup crumbled feta cheese (optional)
Directions
  1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
  2. Refrigerate and chill for several hours before serving.

Creamy Mediterranean Salad

Creamy Mediterranean Salad
Ingredients
  • Organic lettuce
  • Frozen corn
  • Cherry tomatoes
  • Green olives
  • Radishes
  • Cucumbers
  • Soft goat cheese
  • Fresh chives
Directions
  1. Combine ingredients in a large salad bowl.
  2. Make a creamy yogurt and herb dressing by whisking together: [q:1/2] cup low-fat yogurt, 2 tsp lemon juice, and [q:1/2] tsp dried dill. Add [q:1/4] of a cucumber, peeled, seeded, and diced, and salt and freshly ground black pepper to taste. Dress salad and serve.

Couscous Salad with Black Lentils

Couscous Salad with Black Lentils
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup dried black lentils
  • 5 cups water
  • [q:3/4] cup uncooked couscous
  • [q:3/4] tsp salt
  • 1 cup cherry tomatoes, quartered
  • [q:1/3] cup finely chopped red onion
  • [q:1/3] cup finely chopped cucumber
  • [q:1/4] cup chopped fresh parsley
  • 3 Tbsp chopped fresh mint
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
Directions
  1. Rinse lentils with cold water; drain.
  2. Place lentils and 4 cups water in a large saucepan; bring to a boil.
  3. Reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water; drain.
  4. Bring remaining 1 cup water to a boil in a medium saucepan; gradually stir in couscous and [q:1/4] tsp salt.
  5. Remove from heat; cover and let stand 5 minutes.
  6. Fluff with a fork.
  7. Combine lentils, couscous, remaining [q:1/2] tsp salt, tomatoes, and remaining ingredients in a large bowl.
Nutrition Info
286 Calories, 11 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 5 g Fiber, 7 g Total fat (1 g sat), 330 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin A, Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc

Pear, Gorgonzola, and Hazelnut Salad

Pear, Gorgonzola, and Hazelnut Salad
Number of Servings
Serves 6
Ingredients
  • [q:2/3] cup hazelnuts
  • [q:1/4] cup hazelnut oil
  • 2 Tbsp red wine vinegar
  • Sea salt and freshly ground black pepper
  • 1 head radicchio, leaves torn
  • 1 head butter lettuce, leaves torn
  • 1 endive, cut across into 1-inch wide strips
  • 2 ripe pears, cored, each cut into 8 wedges
  • 4 oz gorgonzola cheese, crumbled
Directions
  1. Preheat oven to 350º.
  2. Place hazelnuts on a cookie sheet and roast for 8 to 10 minutes. Allow to cool. Then, with your fingers, rub the skins off the hazelnuts. Roughly chop the nuts.
  3. Whisk hazelnut oil and vinegar together well in a small bowl. Season to taste with salt and pepper.
  4. Place radicchio, lettuce, and endive in a large salad bowl. Toss with just enough dressing to coat greens. Add pear wedges, gorgonzola cheese, and hazelnuts.
Nutrition Info
288 Calories, 7 g Protein, 14 mg Cholesterol, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 4 g Fiber, 24 g Total fat (5 g sat), 387 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin E, [nutrition:3] Vitamin A, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin B12, Calcium, Folate, Magnesium, Zinc

Green Salad with Raspberry Dressing

Green Salad with Raspberry Dressing
Prep Time
10 minutes
Number of Servings
6
Ingredients
  • 4 cup romaine or any leaf lettuce, chopped
  • 2 cups shredded red cabbage
  • 1 cup sliced cucumbers

Dressing

  • 6 ounces fresh or frozen raspberries
  • [q:1/3] cup chopped parsley
  • [q:1/4] cup water
  • [q:1 1/2] tsp minced red onion or shallots
  • 1 Tbsp EDEN Extra Virgin Olive Oil
  • [q:1 1/2] tsp EDEN Ume Plum Vinegar
  • 2 Tbsp organic maple syrup
  • 2 Tbsp fresh lemon juice

Garnish

Directions
  1. Combine lettuce, cabbage and cucumber in a salad bowl. 
  2. To prepare the dressing, place all ingredients in a blender and pulse several seconds until creamy. Serve dressing over salad. 
  3. Garnish each salad with a few fresh berries and a sprinkling of pumpkin seeds before serving.
Nutrition Info
Per serving: 139 calories, 7g fat (45% calories from fat), 5g protein, 16g carbohydrate, 7g fiber, 0mg cholesterol, 296mg sodium

Maple Cinnamon Delicata Squash Salad

Maple Cinnamon Delicata Squash Salad
Prep Time
Prep: 10 minutes, Cook: 30 minutes
Number of Servings
1-2
Ingredients
  • 1 delicata squash
  • Organic maple syrup
  • Organic cinnamon
  • [q:1/2] avocado
  • 10 large brussels sprouts
  • 2 to 3 cups fresh spinach
  • 1 cup cherry tomatoes
  • [q:1/4] lemon
  • [q:1/4] to [q:1/2] cup Jackfruit Bacon
Directions
  1. Preheat the oven to 350° F. Wash and dry all of your produce and set aside.
  2. Line a large baking sheet with parchment paper.
  3. Half and deseed the delicata squash, then slice into [q:1/2] inch pieces. Place on to the baking sheet and lightly drizzle with maple syrup and sprinkle with cinnamon. For the bare side facing down, instead of flipping and repeating the aforementioned process, I rubbed it into the excess that was on the sheet to put it to use.
  4. Bake for 20 to 30 minutes, or until caramelized.
  5. Meanwhile, place the brussels sprouts in a vegetable steamer, and steam for 10 to 15 minutes, or until very soft. Remove and slice in half. Add seasoning as desired.
  6. Place the spinach into a bowl and drizzle with lemon juice. Top with halved tomatoes, sliced avocado, brussels sprouts, jackfruit bacon, and squash.

Spinach Salad with Mango and Candied Peanuts

Spinach Salad with Mango and Candied Peanuts
Prep Time
20 minutes
Number of Servings
4
Ingredients

Candied Peanuts

  • [q:1/3] cup granulated maple sugar
  • 6 Tbsp organic extra-virgin olive oil, divided
  • 3 Tbsp balsamic vinegar, divided
  • 1 cup organic shelled unsalted peanuts

Spinach Salad

  • 6 to 8 oz organic baby spinach, rinsed very well
  • 1 large, ripe organic mango, peeled, pitted, and thinly sliced
  • Sea salt
  • Cracked black pepper 
Directions
  1. Lightly oil sheet of aluminum foil.
  2. To make peanuts, combine maple sugar, 1 tablespoon oil, and 1 tablespoon vinegar in skillet over medium heat. Cook, stirring until syrup develops, about 3 minutes.
  3. Add peanuts and cook, stirring constantly, until nuts are coated with syrup and toasted, about 7 minutes. Spread nuts on foil and using a fork, separate them so they don’t stick together. Set aside to allow coating to harden.
  4. To make salad, combine baby spinach, mango slices, and cooled peanuts in mixing bowl. Toss gently with remaining oil, vinegar, and salt and pepper to taste. Serve.
Nutrition Info
503 Calories, 12 g Protein, 34 g Carbohydrates, 25 g Total sugars (10 g Added sugars), 6 g Fiber, 39 g Total fat (5 g sat), 347 mg Sodium, [nutrition:5] Vitamin C, E, K, Folate, [nutrition:3] Vitamin A, B3 (niacin), [nutrition:2] Vitamin B1 (thiamine), Vitamin B6, Iron, Magnesium, Phosphorus, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Potassium

Thai Brussels Sprout Salad

Thai Brussels Sprout Salad
Prep Time
25 minutes
Number of Servings
6
Ingredients
  • [q:1/3] c fresh lime juice 
  • 3 Tbsp Asian fish sauce 
  • 3 red Thai chilis, minced 
  • 1 Tbsp turbinado sugar 
  • [q:3/4] lb Brussels sprouts, thinly sliced (about 5 c) 
  • 2 Honeycrisp apples, cored and chopped 
  • 1 c mixed chopped cilantro and basil 
  • Salt and pepper
Directions
  1. In a large bowl, mix lime juice with fish sauce, chilis, and sugar until sugar dissolves. 
  2. Add Brussels sprouts, apples, and herbs. Season with salt and pepper. Toss to coat. Serve.
Nutrition Info
Per serving: 79 Calories, 4 g Protein, 18 g Carbohydrates, 4 g Fiber, 472 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A,[nutrition:1] Vitamin B6, Folate, Manganese, Potassium

Kale Salad with Mustard Dressing

Kale Salad with Mustard Dressing
Prep Time
15 minutes
Number of Servings
4
Ingredients

Salad

  • 4 cups kale, (1 bunch) remove hard stems and discard
  • 1 quart water, for blanching kale
  • 1 tsp fresh lemon juice
  • 2 pinches EDEN Sea Salt
  • 1 cup seedless red grapes, halved
  • [q:1/2] cup seedless green grapes, halved
  • 1 ripe avocado, seeded, peeled, sliced
  • [q:1/4] cup pine nuts, lightly dry pan roasted

Dressing

Directions
  1. Bring water to a boil in a medium saucepan.
  2. Add the kale and blanche 3 to 4 minutes.
  3. Remove, drain, and rinse under cold water to set the bright green color.
  4. Using a knife, slice the kale into small pieces. Place the kale in a mixing bowl and add the lemon juice and pinches of sea salt.
  5. Using your hands, massage the lemon juice and salt into the kale to help soften the leaves. Let sit while you prepare the dressing.
  6. Place all ingredients for the dressing into a blender and pulse until creamy. Pour into a serving container.
  7. Place the grapes in the bowl with the kale and toss.
  8. Add the avocado and gently toss.
  9. Place the salad in a serving bowl and garnish with pine nuts.
  10. Spoon the dressing over the salad before eating.
Nutrition Info
Per serving: 313 calories, 26g fat (69% calories from fat), 6g protein, 21g carbohydrate, 4g fiber, 0mg cholesterol, 289mg sodium

Black Lentil and Salsa Verde Salad

Black Lentil and Salsa Verde Salad
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • [q:1/2] cups dried Puy or other lentils
  • 1 tsp rice wine vinegar
  • 3 Tbsp chopped sorrel leaves*
  • [q:2/3] cup mint leaves
  • [q:2/3] cup cilantro
  • [q:1/4] cup olive oil
  • Finely grated zest and juice of 1 lime
  • [q:1 1/2] cups cherry tomatoes, chopped
  • Sesame oil, for griddling
  • 2 cups chopped asparagus
  • Himalayan pink salt

Mint Yogurt (optional)

  • [q:1/2] cup coconut milk yogurt
  • [q:2/3] cup mint leaves
  • [q:1/4] tsp smoked paprika
Directions
  1. Cook lentils according to package instructions. When cooked, stir in vinegar and set aside.
  2. Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand.
  3. Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines.
  4. Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.
Nutrition Info
361 Calories, 17 g Protein, 36 g Carbohydrates, 13 g Fiber, 19 g Total fat (3 g sat, 10 g mono, 2 g poly), 117 mg Sodium, [nutrition:4] Vitamin K, Calcium, Iron, [nutrition:2] Vitamin A, C, Copper, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, Biotin, Folate, Manganese, Molybdenum, Phosphorus
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