Out of all the incredible dishes we tried on our Ibiza trip last summer, one that lingered in my mind long afterward was this simple and delicious salad. Admittedly, the setting added to its appeal: La Paloma is a dreamy garden restaurant tucked away in the Ibizan countryside known for sun-drenched lunches and dinners lit by twinkly lights. From the moment we walked in, I was in love with its breezy, bohemian vibe. The dining area was surrounded by lush greenery, colorful blooms, wooden tables and mismatched chairs—pure Mediterranean magic.

The dish that stole my heart was their signature salad, loaded with garden-fresh veggies and topped with a creamy cashew dressing. It was simple yet so nourishing—like it had been harvested just moments before hitting the plate. As soon as we got back home, I knew I had to recreate that fresh, detoxifying salad in my own kitchen.

What makes this a “detox” salad?

Especially at the beginning of a new year, there’s a lot of talk about detoxifying the body. It can be a polarizing term, with experts arguing over whether or not we really need to “detox,” or if our bodies possess all the detoxifying powers we need. Personally, I like to think of a detox as a chance to prioritize extremely nutrient-dense foods; especially those that promote good digestion, gut health, and liver detoxification.

During particularly indulgent seasons, we tend to put a lot of stress and strain on our bodies. If our immune system takes a hit, or we’re not getting great sleep, our bodies will thank us for filling up on all the vitamins, minerals, fiber, and phytonutrients it can get.

So, consider this salad a new years reset that’ll leave you feeling light and energized. It’s built around nutrient-dense greens and vegetables that help support your body’s natural cleansing processes:

Seeds – Sunflower and sesame seeds offer a welcome crunch plus essential minerals and healthy fats.

Baby Kale & Garden Lettuce – Packed with vitamins, minerals, and fiber to keep you feeling full and satisfied.

Avocado – Full of healthy fats that help the absorption of all those vital nutrients.

Cucumber, Radishes & Fennel – Hydrating, high in antioxidants, and loaded with vitamins.

And the real superstar is the Cashew Tamari Dressing. Cashews supply protein and healthy fats, while tamari brings that umami flavor punch. Blended together, they form a velvety dressing that’s as good for you as it is addictive.

Tips for Making This Salad Addictively Delicious

1. Go Fresh & Seasonal
   The magic of this salad lies in its simplicity—so try to source the freshest produce you can find. Opt for local or farmers’ market greens and produce if possible.
2. Massage Your Greens
   When using kale, give it a quick massage with a pinch of salt. It helps to break down the fibers, making the kale more tender and easier to digest.
3. Slice Veggies Thinly
   Thin slices of radish, fennel, and cucumber allow every bite to balance crispness and flavor. Use a mandoline or a sharp knife for even, paper-thin slices.
4. Don’t Skimp on Seeds
   Toasted sunflower and sesame seeds add not only texture but a serious nutrition boost. Plus, that slightly nutty flavor is the perfect complement to the creamy dressing.
5. Drizzle Generously
   The Cashew Tamari Dressing is what ties everything together. Don’t be shy when tossing—it’s healthy fats done right!

Here are a few other salad recipes you’ll love for your new years reset—and keep scrolling for this Detox Salad recipe.

This Shaved Brussels Sprout Salad with Lemon Vinaigrette Steals the Show

It’s the crunchy, sweet, & zesty salad you’ll crave.

Read more

Trust Me, You’ll Be Obsessed with This Smoky, Spicy Cauliflower Salad

An everyday delight.

Read more

Everyone’s Obsessed with Erewhon’s Kale White Bean Salad—Get the Recipe

It’s viral for a reason.

Read more

Detox Salad with Creamy Cashew Tamari Dressing

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

No reviews

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

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Description

Crisp veggies, baby kale, and a creamy cashew tamari dressing make this salad perfect for a reset.

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Ingredients

Units USM

• 4 cups baby kale
• 2 cups garden lettuce (or any mixed greens)
• 2 baby cucumbers, thinly sliced
• 1 avocado, diced
• Handful of cherry tomatoes, halved
• 6 radishes, thinly sliced
• 1/2 fennel bulb, thinly sliced
• 3 tablespoons sunflower seeds
• 3 tablespoons sesame seeds
• Optional garnish: cilantro and edible flowers

for the cashew tamari dressing:

• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 6 tablespoons tamari
• 1/2 cup raw, unsalted cashews
• 1/4 cup water

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Instructions

• Make the Dressing:
  In a blender, combine the olive oil, balsamic vinegar, tamari, cashews, and water. Pulse several times until the mixture is emulsified and smooth. Taste and adjust seasoning if needed.
• Prepare the Salad Base:
  Layer the baby kale and garden lettuce in a large salad bowl. Top with sliced cucumber, avocado, cherry tomatoes, radishes, and fennel.
• Add Seeds:
  Sprinkle sunflower seeds and sesame seeds over the top for extra crunch and flavor.
• Dress & Toss:
  Drizzle the cashew tamari dressing over the salad. Gently toss everything together until well coated.
• Garnish & Serve:
  Scatter fresh cilantro leaves and a few edible flowers on top for a pop of color (optional but so pretty!).

• Prep Time: 15

Keywords: detox salad

The post A Detox Salad With Cashew-Tamari Dressing for Your New Year Glow-Up appeared first on Camille Styles.

I am personally a brussels sprouts fiend, but even if you’re one of those who thinks they “don’t like brussels sprouts,” this could be the dish that converts you. The sprouts are served raw and thinly shaved—they don’t even resemble the boiled, slightly mushy veg that originally gave sprouts a bad rap. This salad is crunchy, nutty, and just sweet enough with a hint of zestiness from the lemon vinaigrette—the perfect way to balance out those rich, hearty dishes we all love this time of year. If you’re looking to shake things up on your Thanksgiving menu or need a light, refreshing side for holiday gatherings, this shaved Brussels sprout salad is going to be your new go-to.

Why This Salad Deserves a Spot on Your Holiday Table

There’s something so satisfying about the texture of shaved Brussels sprouts, especially when they’re massaged with a little olive oil and tossed with toasted almonds, sweet dates, and tangy Parmesan. The result is a salad that’s as sophisticated as it is crave-worthy. Plus it’s super simple to make and can be prepped ahead, which makes it a total lifesaver during the holiday hustle.

How to Make It

1. Toast the almonds – Preheat the oven to 350°F. Spread almonds on a large baking sheet and toast just until they start to turn golden (about 5 minutes, but keep an eye on them because they can burn fast). Remove from the oven and let them cool.
2. Massage the Brussels sprouts – In a large serving bowl, add the shaved Brussels sprouts, drizzle with a little extra-virgin olive oil, and add a pinch of kosher salt. Use your hands to massage the oil and salt into the sprouts for about a minute. This helps soften the sprouts and brings out their natural sweetness.
3. Assemble the salad – Add the almonds, chopped dates, and grated Parmesan to the bowl. Drizzle with lemon vinaigrette, season with salt and pepper, and toss well until everything is lightly coated. Add more dressing if you like it extra zingy!
4. Let it sit – For the best flavor and texture, let the salad sit at room temperature for about 15 minutes, or pop it in the fridge for an hour (or even overnight) to let the flavors meld together. This also makes it perfect for make-ahead prep!

Tips for Success

• Massaging the Brussels Sprouts – Don’t skip this step! Massaging the sprouts with a bit of olive oil and salt helps to break down the fibrous texture, making them tender without losing their crunch. It also boosts their flavor, so they can hold their own even next to the bolder holiday dishes.
• Get the Perfect Toast on the Almonds – Toasting the almonds adds warmth and an extra layer of flavor to the salad. Keep a close eye on them in the oven—5 minutes is usually all it takes, but every oven is different, and they can go from golden to burnt in seconds.
• Chop the Dates Finely – The dates add a wonderful sweetness to balance the Brussels sprouts and almonds, but you don’t want large chunks. Make sure to chop them into small, even pieces, so they’re evenly distributed throughout the salad.
• Use Freshly Grated Parmesan – Freshly grated Parmesan melts slightly into the salad, giving it a creamy, nutty finish that complements the bright lemon vinaigrette. Pre-shredded just doesn’t give the same creamy effect!
• Don’t Skimp on the Vinaigrette – The lemon vinaigrette is key to pulling all these flavors together. Its tanginess cuts through the richness of the Parmesan and the sweetness of the dates, giving the salad a perfectly balanced bite.

Make It Ahead and Save Time

One of the best things about this salad is that it only gets better with time. You can prep it the night before, letting the ingredients meld together in the fridge. On Thanksgiving Day, just give it a quick toss and add a little more vinaigrette if needed before serving.

This shaved Brussels sprout salad is a holiday miracle in a bowl: festive, easy, and make-ahead friendly. If you make it this season, be sure to rate, review, and tag me on Instagram so I can see!

Shaved Brussels Sprout Salad with Lemon Vinaigrette

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

No reviews

• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 6

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Description

This shaved brussels sprout salad is perfect for the Thanksgiving table. I let the sprouts marinate in the dressing to make them more tender and soak up all the flavors. It’s surprisingly addictive!

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Ingredients

• 4 cups shaved brussels sprouts (either store-bought, or shaved whole brussels sprouts on a mandoline)
• 1/3 cup sliced almonds
• 1/3 cup pitted dates, chopped
• 1/2 cup parmesan, grated
• Lemon vinaigrette to taste
• Kosher salt and freshly ground black pepper

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Instructions

1. Preheat oven to 350. Spread out the almonds on a large baking sheet, and toast in the oven just until the almost begin to turn golden (careful, this happens fast!) Remove and allow to cool.
2. In a large serving bowl, add the brussels sprouts. Drizzle a little extra-virgin olive oil over the top, and a pinch of salt. Use your hands to massage the oil and salt into the sprouts for about a minute.
3. Add the almonds, dates, and parmesan, then drizzle with lemon vinaigrette. Season with salt and pepper, and toss well just until everything is lightly coated with dressing, adding more if needed. 
4. Allow to sit at room temperature for 15 minutes, or place in fridge for an hour or up to overnight before serving to allow the flavors and textures to marinate. Eat!

• Prep Time: 15

Keywords: shaved brussels sprout salad

The post This Shaved Brussels Sprout Salad with Lemon Vinaigrette Steals the Show appeared first on Camille Styles.

Fall is the best season, no contest. (Clearly, I’m in the majority.) We’re several weeks into the season, and I’ve made soups aplenty, stocked and restocked my Trader Joe’s fall favorites, and indulged in my favorite pumpkin cake. But to even things out amidst all the sweet, cozy classics, I’m on the hunt for recipes that taste and feel like fall, but are healthy and nourishing, too. Enter: the internet’s best fall salad recipes. You’re welcome.

19 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 the best fall salad recipes that will bring the season into your kitchen. (And help you change things up once the pumpkin-induced coma subsides.)

Squash & Farro Salad With Apples, Goat Cheese, & Pecans

Made for cozy nights in—or the Thanksgiving feast, this salad leans on some of the season’s best flavors to curate a filling and delicious fall salad recipe.

Get the recipe

Einkorn Salad With Charred Squash

Chef and entrepreneur, Camilla Marcus knows einkorn’s deliciousness well, and with her expertise came this exquisite fall salad with bright and bold flavors from pine nuts, fresh herbs, and kabocha squash.

Get the recipe

Bitter Greens, Citrus, and Prosciutto Salad

This salad is the perfect blend of sweet, sour, and salty all in one bowl. For a salad that doesn’t lean too heavily on the greens and brings a bit of excitement to your table, this is a must-try.

Get the recipe

Roasted Cauliflower Salad

So long, summer salads, this cauliflower salad is the next big thing. Who doesn’t crave a hearty, yet healthy side to accompany all of the fall entrées?

Get the recipe

Winter Kale Salad with Apple & Gruyere

Sometimes simplicity is key when you’re spending your kitchen time whipping up other elaborate mains and desserts. Luckily, this kale salad is here for when you need a breather.

Get the recipe

Apple Walnut Salad

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

Get the recipe

Harvest Kale Salad

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.

Get the recipe

Sweet Potato and Caramelized Date Salad

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.

Get the recipe

Roasted Delicata Squash With Feta, Almonds, and Herbs

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. With plenty of color and a variety of textures, this salad knows what it’s doing.

Get the recipe

Buffalo Cauliflower Chopped Salad

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.

Get the recipe

Shredded Kale & Cranberry Salad

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 gives it a crunchy, satisfying, and delicious texture.

Get the recipe

Simple Green Salad from Via Carota

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.

Get the recipe

Roasted Delicata Squash & Kale Salad

Sheela Prakash shared this recipe with us a few years ago, and it’s been a fall favorite ever since. It’s wholesome, colorful, and incredibly flavorful. This recipe has the perfect tangy dressing and is gluten-free and vegan.

Get the recipe

Sesame Salad

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.

Get the recipe

Southwestern Roasted Vegetable Salad With Crispy Quinoa

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.

Get the recipe

Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas

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 its thing. Plus, it’s so pretty when it’s all plated up.

Get the recipe

Chaat Masala Citrus Salad

If this salad were rated on a function of prep time and impressiveness, it would be off the charts. This recipe spotlights the fresh citrus and supplements the flavor with radishes, mint, and as much chaat masala as your taste buds can handle.

Get the recipe

Kale and Wild Rice Salad with Maple-Mustard Vinaigrette

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.

Get the recipe

Spicy Winter Kale Citrus Salad

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.

Get the recipe

The post The Best Fall Salad Recipes Featuring Autumn’s Most Delicious Seasonal Produce appeared first on Camille Styles.

Before my first trip to Erewhon, the internet famous LA grocery store, I obviously googled “what are the most popular items at Erewhon?” The answers ranged from the viral buffalo cauliflower to the Strawberry Probiotic Smoothie, but one that kept showing up on every list surprised me: Erewhon’s Kale and White Bean Salad. Sounded basic enough, but I tried it anyway and—let’s just say I was hooked.

This salad is so much more than the sum of its parts. Crunchy massaged kale combined with creamy avocado, crunchy seeds, protein-packed white beans all get tossed in a sweet lemony dressing that lightly coats every leaf. Addictive! Not to mention the fact that it’s incredibly nutrient-dense and fits every dietary restriction: vegan, gluten free, refined sugar free, and nut free. The price point of Erewhon’s salad is the only thing that’s not anywhere close to “free,” which is why I was determined to copycat my own version of this salad at home for a fraction of the cost.

Why You’ll Love This Salad

The mix of creamy and crunchy ingredients here provide the perfect balance of flavors and textures. Plus, it’s packed with nutrients to keep you fueled throughout the day. Kale is loaded with fiber, vitamins, and antioxidants, while white beans add a good amount of plant-based protein and fiber. Hemp, sunflower, and pumpkin seeds boost the healthy fats, and avocado adds that creamy goodness we all crave in a salad.

The best part? The dressing. With lemon, garlic, honey, and dijon, it’s tangy, slightly sweet, and brings everything together in the most delicious way.

What You’ll Need:

• kale
• white beans
• hemp seeds
• sunflower seeds (I like the sprouted ones from Thrive Market)
• pumpkin seeds (also love sprouted from Thrive)
• avocado

For the dressing:

• olive oil or avocado oil
• lemon
• honey
• dijon mustard
• garlic
• salt & pepper

How to Make it:

1. Massage the Kale: Start by removing the tough stems from your kale and tearing the leaves into bite-sized pieces. Add them to a large bowl with a pinch of salt and massage the leaves with your hands for about 2-3 minutes. This step softens the kale and makes it easier to digest. You’ll know it’s ready when it starts to feel tender and reduces in size.
2. Add the Goods: Once your kale is nice and soft, toss in the white beans, hemp seeds, sunflower seeds, pumpkin seeds, and chopped avocado. The combination of the crunchy seeds and creamy avocado is chef’s kiss perfection.
3. Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. Toss it All Together: Pour the dressing over the kale mixture and give it a good toss to make sure everything is evenly coated. If you want, sprinkle a little extra hemp or pumpkin seeds on top for added crunch.

Tips for the Best Kale Salad

• Make It Ahead: This salad is perfect for meal prep because it holds up so well in the fridge. The kale and beans soak up the dressing without getting soggy, making it a great option to make in advance. If you’re prepping it for the week, I recommend leaving out the avocado and adding it right before serving to keep it fresh.
• Nutritional Boost: This salad is packed with fiber, plant-based protein, and healthy fats. Hemp seeds are a great source of omega-3 fatty acids, which support heart health and brain function. White beans are not only rich in protein, but they also help regulate blood sugar, making this salad as nutritious as it is delicious.
• Customize It: Want to add some extra protein? Grilled chicken, tofu, or a poached egg on top would be amazing. You could also sprinkle some feta or goat cheese for extra creaminess. And if you like a bit more crunch, add some toasted walnuts or almonds.

How to Store

Kale is a sturdy green, which means this salad will last 3-4 days in the fridge without wilting. Just store it in an airtight container, and like I mentioned, add the avocado right before serving to keep it from browning. It’s the perfect make-ahead lunch or side dish for a busy week.

This copycat Erewhon Kale White Bean Salad is going to become your new go-to. Whether you’re making it for a quick lunch, a side for dinner, or meal prepping for the week, it’s one of those salads that checks all the boxes: easy, healthy, and insanely good. Let me know if you try it, and tag me if you share it on Instagram! I’d love to see your version of this viral fave.

Erewhon Kale White Bean Salad

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★★★★★

5 from 2 reviews

• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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Description

It’s viral for a reason: massaged kale is tossed with creamy avocado, crunchy seeds, white beans and a sweet lemony dressing that lightly coats every leaf.

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Ingredients

• 1 bunch kale
• 1/2 can white beans, rinsed, drained, dried
• 1/4 cup hemp seeds
• 1/4 cup sunflower seeds (I like the sprouted ones from Thrive Market)
• 1/4 cup pumpkin seeds (also like the sprouted from Thrive)
• 1 avocado, chopped

for the dressing:

• 1/4 cup olive or avocado oil
• Juice of 1 large lemon
• 1 tablespoon honey
• 1 tablespoon dijon
• 2 cloves garlic, minced
• Salt & pepper

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Instructions

1. Make the dressing by shaking all the ingredients together in a mason jar.
2. In a large bowl, massage the kale with your hands and a pinch of salt, until it starts getting soft. Add all the ingredients, then toss w/ dressing.

• Prep Time: 10

Keywords: kale white bean salad

The post Everyone’s Obsessed with Erewhon’s Kale White Bean Salad—Get the Recipe appeared first on Camille Styles.

So begins the transitional days that string together summer and fall. On one hand, I’m enjoying heirloom tomato toast and cold hunks of watermelon most afternoons. And on the other hand, I’m celebrating my first pumpkin spice latte of the season. These next few weeks are a hodgepodge of two seasons converging, and honestly, I don’t hate it. There’s something fun about these in-between seasons of transitions that feel exciting and anticipatory of what’s to come. For me, that means adding all the last corn and tomato recipes that I can, while also writing up my fall cooking bucket list. And in the meantime, finding recipes that bridge the gap between the seasons, just like this roasted cauliflower salad.

Call it a warm salad, a side dish, or a grilled cauliflower salad—whatever you want to name it, she’s delicious. Think: smoky, bright, and savory, while being ultra satisfying on its own or served alongside your main dish of choice.

Ingredients for this Roasted Cauliflower Salad

The ingredient list for this cauliflower salad is pretty simple, but a few special ingredients take it over the top.

Cauliflower. The base of this salad. Chop up into small florets.

Cumin, coriander, and paprika. For a savory and smoky flavor, these spices add tons of flavor. Use fresh ground spices if you can.

Dates. Chopped up super small and tossed with the cauliflower in the last 15 minutes of baking, the dates add a bit of sweetness and caramelized flavor. It’s incredible.

Kale. This is optional, but I like adding the chopped kale for extra greens.

Pickled onions. For some tangy and bright flavor, I love the contrast of the onions against the smoky cauliflower.

Green onions and cilantro. Fresh herbs take any recipe to the next level. I like both of these herbs in here, but you could also add dill or parsley if you have it!

Tahini. For the dressing, nothing is better than creamy tahini.

Honey. To balance out the flavors, a bit of honey in the dressing does wonders.

Lemon juice. A little acidity brightens everything up.

How to Assemble Your Roasted Cauliflower Salad

The best part of this recipe is that it’s made almost entirely on a sheet tray. A few simple steps come together to make every flavor sing.

To start, add the cauliflower florets with a healthy drizzle of olive oil, the spices, and salt. Bake on high until the cauliflower begins to turn golden. In the last 15 minutes of baking, I like to add the very finely chopped dates to the sheet pan and toss them together with the cauliflower. This helps to caramelize the dates and bring the best flavor to the salad without getting huge chunks of it in the salad. Then, once the cauliflower is done baking and is all golden, I add the chopped kale to the sheet pan and toss it together. The kale will wilt and soften just a bit from the residual heat without having to do any stovetop cooking.

When you’re ready to assemble, you can either wait until the cauliflower has cooled or serve it warm with the dressing. Either way, it’s the perfect warm side dish or chilled salad.

Tips for Serving

I love this salad served on its own (yes, I did in fact eat half of this straight off the sheet pan when I first made it), but it’s also delicious jazzed up a bit. I like to take any leftover cauliflower and use it on a grain bowl the next day with romaine or even crisped up in a pan and then served as tacos for lunch with avocado and extra herbs. The cauliflower makes it hearty and satisfying, and all of the flavors come together for the perfect bite.

Looking for more summer-to-fall salad recipes? I’m currently loving these options:

Healthy

Jul. 28, 2024

This Mediterranean Kale Salad is Sunshine in a Bowl

Hello, al fresco season.

Salads

Jul. 28, 2024

Carrot, Kumquat and Golden Beet Salad

Golden sunshine in a bowl.

Salads

Jul. 29, 2024

This Crispy Halloumi Salad is So Delish, I Make It Every Week

My summertime MVP.

Roasted Cauliflower Salad

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★★★★★

4.5 from 4 reviews

• Author: Suruchi Avasthi
• Total Time: 1 hour
• Yield: 2

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Description

An easy vegetable salad with all the satisfying flavors of fall.

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Ingredients

Units USM

• 1 head cauliflower, cut into florets
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons smoked paprika
• 6 dates, finely chopped
• 1 bunch kale, chopped
• 1/2 cup pickled onions, chopped
• fresh herbs: cilantro, green onions, etc.
• for the dressing: 1/2 cup tahini, juice of 1/2 large lemon, 2 tsp honey, salt and pepper to taste. Add water to thin as needed.

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Instructions

1. Prepare the cauliflower. Preheat oven to 450 F. Add the cauliflower to a lined sheet tray and drizzle with a few tablespoons of olive oil. Add the spices and salt and pepper and toss until everything is coated. Bake in the oven for about 30 minutes.
2. Remove the tray from the oven and add the chopped dates, toss and flip the cauliflower, then add back to the oven and bake for another 10-15 minutes until the cauliflower is golden.
3. Remove the tray from the oven and add the kale, toss and set aside until ready to serve.
4. To serve, prepare the dressing. Add pickled onions and fresh herbs to the cauliflower, and toss with dressing. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: salad

Keywords: cauliflower

The post It’s Official—We’ll Be Eating This Roasted Cauliflower Salad All Season Long appeared first on Camille Styles.

There’s nothing better than cold slices of watermelon devoured at the height of summer. It’s a near perfect experience—but might I suggest a little flaky salt on that melon? And how about some chunks of creamy feta and perhaps a few torn basil leaves? What can I say, when it comes to flavor enhancers, I’m a bit of a maximalist. I’m always in pursuit of that perfect bite. This spicy watermelon feta salad comes together with just a handful of ingredients, but it packs such a flavor punch that’s so much more than the sum of its parts. Call me obsessed.

Watermelon and feta are a classic combo for a reason (see my Watermelon Greek Salad.) The sweet and juicy melon is a perfect foil for salty feta, plus that crisp, cold texture against the creaminess of the cheese. This duo is a great example of two contrasting flavors coming together to create a balanced dish.

I’ve been making this on the weekend to accompany grilled chicken or steak, with a baked potato or grilled corn. It makes a tasty side for just about any al fresco dinner party, and it’s a pretty stellar workday lunch, too. I promise that once you’ve tried it, it’ll be on repeat all summer. Read on for my tips on bringing this spicy watermelon feta salad together.

Ingredients You’ll Need

Before we start, let’s gather our ingredients. This salad is packed with nutrients, from hydrating watermelon to protein-rich feta. The fresh herbs add antioxidants, and the spicy jalapeño has shown to be metabolism-boosting. For this recipe, you’ll need:

• Lime (we’re using the zest and the juice)
• Honey
• Olive oil
• Kosher salt and freshly ground black pepper
• Red onion
• Jalapeño
• Seedless watermelon
• Block of feta
• Basil leaves

How to Make Spicy Watermelon Feta Salad

1. Make the Dressing

In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste with kosher salt and freshly ground pepper. This dressing brings a tangy and slightly sweet flavor that pairs perfectly with the salad’s spicy and savory elements.

2. Marinate the Onion and Jalapeño

Add the thinly sliced red onion and jalapeño to the bowl with the dressing. Let them sit for at least 30 minutes. This step allows the onion and jalapeño to soften slightly and absorb the tangy, sweet, and spicy flavors of the dressing.

3. Prepare the Watermelon

Cut your mini watermelon into bite-sized chunks and place them in a serving bowl. If you’re short on time, you can often find pre-cut watermelon at your local grocery store.

4. Combine the Ingredients

Spoon the marinated onions and chiles over the watermelon chunks. Use your hands to gently toss everything together, ensuring the watermelon is well-coated with the flavorful dressing.

5. Add the Feta and Basil

Top the salad with slices of feta cheese and fresh basil leaves. The creamy, salty feta contrasts beautifully with the sweet watermelon, while the basil adds a fresh, aromatic note.

6. Final Touches

Pour any remaining dressing over the salad, ensuring all the flavors are evenly distributed. Garnish with flaky salt for an extra touch of flavor and crunch.

Tips for the Perfect Spicy Watermelon Feta Salad

• Adjust the heat. If you like it on the mild side, start with fewer jalapeño slices and add more to taste.
• Freshness is key. Use the freshest ingredients you can find. Fresh watermelon, high-quality feta, and vibrant herbs make all the difference.
• A feast for the senses. For a beautiful presentation, arrange the salad on a large platter. The vibrant colors of the watermelon, herbs, and feta make this salad as visually appealing as it is delicious.

Here are a few other watermelon-feta salads to love. Scroll on for the recipe—I can’t wait to hear what you think!

Appetizers

Sep. 02, 2024

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Appetizers

Jul. 29, 2024

This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer

The classic, turned up.

Appetizers

Sep. 02, 2024

A Watermelon Salad with Cucumber & Feta That Hits All the Summer Notes

Sweet, meet savory.

Spicy Watermelon Feta Salad

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★★★★★

5 from 1 review

• Author: Camille Styles

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Description

A stunning summer side dish with a kick.

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Ingredients

• Zest and juice of 1 lime
• 1 tablespoon honey
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper, to taste
• 1/4 red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 1 mini watermelon, cut into chunks
• 1/2 cup – 1 cup feta, sliced into slabs
• 1 cup basil leaves

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Instructions

1. In a medium bowl, whisk together the lime zest and juice with the honey and olive oil. Season to taste. Add onion and chile to the bowl and let sit for at least 30 minutes. 
2. Place the watermelon in a serving bowl. Spoon the onions and chiles over the watermelon and use your hands to gently toss to coat. Top with the feta and basil, then pour over the rest of the dressing.
3. Garnish with flaky salt and serve.

The post This Spicy Watermelon Feta Salad Is My Go-To Summer Side appeared first on Camille Styles.

In my crusade for salads that don’t use leafy greens, I present to you my latest obsession: snap pea salad. With the bright and beautiful summertime Chicago weather, I’m spending a lot of time on the lakefront. For this, I bring whatever book I’m reading that week (currently it’s Real Americans by Rachel Khong), a sketchpad for mindless doodling, a water bottle, and an easy-to-pack snack or meal. What’s better than securing a perfect spot by the water and basking for a few hours in the sunny heat? Nothing—and for that, you have to be prepared!

My rules for packable picnic-style meals are simple. They must be made ahead (i.e., I don’t have to assemble anything as I head out the door), they must taste just as good cold as they would at room temperature, and they must be satisfying. This snap pea salad checks all those boxes and more.

Snap Pea Salad Ingredients

This recipe is so simple. It’s a culmination of all the best parts of spring and early summer ingredients, dressed up to highlight their flavors.

• Sugar snap peas. Crunchy and sweet, these are the base of our salad.
• Cucumbers. Cukes are perfect in this salad, adding a crisp and refreshing element to the mix.
• Peas. You can use frozen and thawed or fresh, but I love the sweet bursts of flavor. Plus, peas are a hidden gem for adding protein.
• White beans. These are optional, but I like finding creative ways to add plant-based protein for a satiating salad.
• Herbs. A lot of herbs. Think soft, tender herbs like chives, mint, and dill.
• Goat cheese. Creamy and tangy, this is one of my favorite cheese options.
• Feta. Another protein source that adds a punchy and salty bite.
• Whole grain mustard. Just a little bit goes a long way, but it adds a nice flavor to the salad.
• Lemon juice. More is more (and in this case, better).
• Honey. A little honey acts as a nice balance to the salty feta, helping bring everything together.
• Olive oil. Only the good stuff.

Assembly and Storage Tips

Because this is a simple salad, we want to ensure that we get the most from each ingredient. Follow these tips and tricks for a foolproof, flavor-packed salad.

• Blend the cheeses. You could technically just crumble the feta and goat cheese straight into the salad, but I love blending them in the food processor for a creamy, almost dressing-like texture. It looks beautiful with a big swoosh of the cheese spread on the bottom of your platter. Alternatively, you can toss the vegetables and blended cheese together, giving every crunchy veg an extra-creamy coating. It’s totally up to you.
• Prepare veggies to be the same size. With chopped salads like this, to ensure you get everything in one bite, it’s important to cut everything to be the same size. I like to slice the snap peas on the diagonal, and slice my cucumbers to be the same size. Depending on the cucumbers, sometimes that means keeping them in rounds, or slicing the rounds in half. I also recommend chopping all of the herbs extra fine so that you get plenty of flavor in each bite.
• Prep and store the veggies with the dressing. If you’re making this salad ahead of time, chop all the veggies and toss them with the mustard dressing first. This lets the dressing marinate everything while it sits, and then add the cheese just before serving. This salad will also stay fine in the fridge for a day or two with the cheese added.

How to Upgrade This Snap Pea Salad

I’ll be honest—in the summer months, it’s very easy for me to eat this salad every meal straight for several days. And while it’s packed with nutrients, there are a few tips and tricks I keep up my sleeve to help make it a satisfying, stand-alone meal.

• Add pasta and make it a pasta salad. I love orzo or macaroni noodles with this one. Toss the cooled pasta with the blended goat cheese and feta to coat all the noodles, then add the veggies. It becomes almost like a mayo-free pasta salad that is still extra fresh and crunchy thanks to the vegetables.
• Add avocado. We already have the creamy element with the cheese, but tossing in some avocado amplifies it all the more. (Not to mention, the avocado adds some healthy fats to the mix). If you want to make this salad dairy-free, simply swap out your cheese with the avocado.
• Serve on toast. I’m always looking for fun ways to dress up a slice of toast. Spread the goat cheese onto a crunchy piece of bread and pile on the chopped salad. You could also use cottage cheese, mashed white beans, or avocado, and add the veggies on top.

Let us know how you serve this snap pea salad. We’ll be eating it all summer long!

Snap Pea Salad

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

No reviews

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

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Description

An easy, crunchy, and fresh salad for summer. (Bonus: It packs up perfectly for picnics.)

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Ingredients

Units USM

• 1 tablespoon whole-grain mustard
• 2–3 tablespoons champagne vinegar
• juice of 1/2 large lemon
• 1–2 teaspoons honey
• salt and pepper to taste
• 3 cups sugar snap peas, sliced
• 1 cup peas, thawed from frozen or fresh
• 2 cucumbers, sliced
• 1 cup white beans
• 1 cup fresh herbs of choice (I used dill, mint, and chives)
• 4 ounces goat cheese
• 2 ounces feta
• 1 teaspoon honey

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Instructions

1. Blend the dressing. Add the mustard, vinegar, lemon juice, honey, salt, and pepper to a large bowl. Mix until combined and taste to adjust the flavors to your preference.
2. Add the snap peas, peas, cucumbers, white beans, and herbs to the dressing and toss until everything is coated. Place the salad in the fridge while you prep the cheese.
3. In a food processor, add the goat cheese, feta, and honey. Blend until smooth. Adjust salt as needed.
4. To serve, layer the blended cheese onto a serving platter. Add the veggies on top. Enjoy!

• Prep Time: 10
• Category: salad

Keywords: snap pea

The post This Snap Pea Salad Is Crunchy, Colorful, and Everything We Love About Summer Produce appeared first on Camille Styles.

For me, the return of warm weather equals the return of my favorite Chicago farmer’s market. Tents and booths lining the park filled with all the most beautiful produce of the season is my happy place after months of overcast weather. And there is no better way to celebrate the season’s bounty than in its simplest form. I’m not usually much of a salad girl, so when I bring you a salad recipe, you know it’s a good one. Think fresh spring vegetables, a tangy vinaigrette, and crispy halloumi. This halloumi salad is the ultimate celebration of the season and packed with flavor.

Halloumi Salad Ingredients

The best way to approach a salad is to celebrate the simplicity of the ingredients and choose flavors and textures that complement one another. Use these ingredients as your foundation and adjust based on what you have on hand and what you love.

• Spring greens. Butter lettuce is best for this recipe. Note: Given how delicate these greens are, this means that the salad won’t keep as long as one that utilizes a hardier green like kale. You’re also welcome to use any greens of your choice.
• Cucumbers. Crunchy and fresh, they’re the perfect addition to the salad.
• Radishes. Watermelon radishes or the classic, the peppery bite adds an ideal crunch.
• Avocado. The perfect creamy texture and buttery flavor. Avocado offers a nice contrast to this salad’s other ingredients.
• Fresh herbs. I love herbs in salads. They add a ton of freshness and flavor and make everything extra pretty. I use mint, chives, and dill in this salad.
• Halloumi. The star of this salad. Salty and crunchy thanks to a good roast in the oven, and the perfect way to add some heft to this salad. You could use goat cheese, feta, or whatever cheese you prefer.
• Shallot. Used in the vinaigrette, this adds a bit of bite to the plate.
• Vinegar. I love champagne vinegar. It has less bite than apple cider or red wine vinegar, and its flavor is perfectly nuanced. But use what you have on hand.

How to Make the Perfect Shallot Vinaigrette

I love a simple vinaigrette. And honestly, this isn’t really a recipe. Instead, it’s a template that ebbs and flows with your flavor preferences. Some days, I prefer more zing—others, I want the flavor to lean a little sweeter.

Some days I prefer more zing, others I want the flavor to be a bit sweeter. Here’s what I use in my version. Start with this and adjust based on taste.

• Champagne vinegar. Just a few tablespoons will do.
• Lemon juice. I like to use two different forms of acid. I find that the flavors hit different parts of the tongue and work well together.
• Honey. More or less depending on how sweet you like your dressing. For this version, I’m a little more liberal with my sweetener given that halloumi leans salty.
• Olive oil. Just a little bit of oil to help mellow out the flavors.
• Tahini or mustard. This is optional, but it helps emulsify the dressing. I add just a teaspoon or so to the dressing to help bring everything together.
• Shallot. A small, finely chopped shallot is the perfect bite and adds great flavor.
• Salt and pepper. Fresh ground pepper and a pinch of salt round everything out.

Tips to Prepare Halloumi Cheese

If you’ve never used halloumi before, welcome—and be prepared to use this ingredient on repeat.

The magic of halloumi is that it doesn’t melt like other cheeses. It can be fried or grilled while still retaining its shape. And when roasted or pan-fried, it takes on an incredibly crunchy texture. You can also prep it ahead of time and it will still retain its chewiness. Flavor-wise, halloumi leans a bit salty, so I like to balance it out with a little acidity and sweetness. Halloumi is also a good source of protein, making it a nice vegetarian option for meal planning.

To prep the halloumi for this salad, I like to tear it into chunks. The craggily nooks and crannies yield crispy bits that only make it an even better textural addition to this salad. Once torn, I toss the halloumi onto a lined sheet pan with just the smallest amount of olive oil. Bake on one side until golden brown, then flip and bake until the other side is golden. Let the cheese cool, then toss in the salad. You’ll absolutely love it.

How to Assemble This Halloumi Salad

This salad comes together pretty quickly. But if you’re in a pinch and need some prep-ahead tips, don’t worry: I’ve got you.

• Make the vinaigrette ahead of time. Add everything to a mason jar in the fridge and shake when you’re ready to serve. Because of the delicate greens, it’s best to dress the salad right before serving.
• Wash and dry your greens in advance. I can’t emphasize this enough: butter lettuce is a delicate green. To prep, I wash the leaves and add them to a salad spinner. Then I stack each leaf onto a kitchen towel, roll the towel up, and keep it in the fridge while I prep the other ingredients. This ensures the leaves are completely dry and ready to go.
• Assemble the salad in layers. For the prettiest plate and an even distribution, I like to layer all of the ingredients. Add a bed of leaves, then the veggies and herbs, then another layer. That way, everyone gets a little bit of everything when you serve this salad.

Crispy Torn Halloumi Salad

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

No reviews

• Author: Suruchi Avasthi
• Total Time: 30 minutes

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Description

An easy summer salad with crunchy halloumi and a tangy shallot vinaigrette.

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Ingredients

Units USM

For the vinaigrette:

• Champagne vinegar
• Lemon juice
• Honey
• Olive oil
• Tahini or mustard
• Shallot, finely chopped
• Salt and pepper

For the salad:

• 1 pack halloumi
• 1 teaspoon olive oil
• 1 large head of butter lettuce
• 1 avocado, sliced
• 2 cucumbers, sliced
• 5 radishes, sliced
• Fresh herbs: chives, mint, and dill
• 1/2 cup vinaigrette of choice (*see recipe above)
• Salt and pepper

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Instructions

For the vinaigrette:

1. Mix all ingredients with desired amounts together in a small bowl or mason jar. Taste and adjust ratios as desired. (See tips above.)

For the salad:

1. Prepare the halloumi. Line a sheet tray with parchment paper and preheat oven to 450 F. Tear halloumi into large chunks, drizzle with olive oil, and arrange in an even layer on a tray. Bake for 10-12 minutes until halloumi is golden brown on top. Flip to the other side carefully, and bake for another 1o minutes until the second side is golden brown. Remove from oven and set aside to cool.
2. Prepare the salad. On a large serving platter, arrange the lettuce, avocado, cucumbers, radishes, and herbs. Sprinkle with salt and pepper to taste. Add the halloumi.
3. When ready to serve, dress with vinaigrette. Enjoy!

• Prep Time: 10
• Cook Time: 20

Keywords: halloumi, vegetarian, salad

The post This Crispy Halloumi Salad is So Delish, I Make It Every Week appeared first on Camille Styles.

With the anticipation of warmer, sun-dappled days finally turning into reality, we’re breaking out all of our favorite spring recipes. Pasta dishes are lightening up, main courses are becoming all the more colorful, and of course, we’re serving salads in abundance. We recently visited Margarita Kallas-Lee and her husband Phillip Frankland Lee for dinner at their Austin home. The Michelin star-studded couple invited us over for the best steak we’ve ever had, a strawberry cake that we definitely packed up for breakfast, and Margarita’s tomato salad recipe that brightened up the whole meal.

I’m always impressed with chefs who aren’t afraid to keep things streamlined and simple when they’re entertaining at home. And though Margarita and Phillip own nearly 20 acclaimed restaurants across the country, specializing in everything from omakase sushi to handmade pasta, they understand the beauty of allowing food to taste exactly as it is. That’s exactly the case with Margarita’s tomato salad recipe.

Ingredients for This Tomato Salad Recipe

Heirloom tomatoes. The beautiful thing about heirloom tomatoes is that you don’t need much to make them taste amazing. The flavor is naturally vibrant and sweet, so be sure to pick the best you can find. And if your meal needs a little more color, opt for a variety of tomatoes.

Onion. Because the onion is chopped and tossed into this salad raw, go for a white onion. They’re a little milder and sweeter than your standard yellow onion—a perfect complement to the tomatoes. Be sure to slice your onion thinly.

Garlic. Microplaning the garlic straight into your salad bowl allows all of its natural oils to infuse the tomatoes.

Sunflower oil. Almond oil or avocado olive oil also works well here. Again: opt for the best.

Lemon juice. The citrus’ acidity ties your salad together.

Salt. Key for helping the other ingredients shine.

Simple Tomato Salad

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

No reviews

• Author: Margarita Kallas-Lee

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Description

Simple, but stunning—this tomato salad recipe combines the summer-favorite fruit with just a few good ingredients that highlight their sweet, complex flavor.

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Ingredients

Units USM

• 2 pounds heirloom tomatoes
• 1 onion
• 1 clove garlic
• 1/4 cup sunflower oil, almond oil, or avocado olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt

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Instructions

1. Slice tomatoes and onion. I like to slice my onion very thin.
2. Add salt over the tomatoes and onion, mix then microplane garlic into the salad.
3. Add lemon juice and oil of your choice!

The post The Tomato Salad Recipe Every Warm-Weather Gathering Needs appeared first on Camille Styles.

When I first started dreaming up the idea of an avocado caprese salad, I wasn’t sure if it was one of my best ideas ever… or one of my worst. On one hand, how could you possibly improve on the perfection of the classic caprese trifecta: tomatoes, mozzarella, and basil? On the other… doesn’t avocado make just about everything better?

Turns out, my intuition led me in the right direction. This avocado caprese salad is my current favorite combination of flavors, and it’s the appetizer I’m going to be making for al fresco dinner parties all summer long. I kept it simple, adding big chunks of ripe avocado and a couple bonus ingredients to take this over the top: thinly sliced shallot and a drizzle of aged balsamic. Read on to see how this perfect summer salad comes together, and be sure to leave a comment and rating if you make it.

Sharing Platter

$74 at Casa Zuma

Linen Table Throw

$80 at Casa Zuma

This Avocado Caprese Salad Is a Game-Changer—Here’s Why

Before we dive into the recipe, let’s talk about why adding avocado to your caprese salad can elevate this classic dish to a whole new level. Avocado is not only a superfood; its creamy texture and rich, buttery flavor make it a perfect complement to the freshness of the tomato, mozzarella, and basil. Sooo satisfying. And of course, avocados’ health benefits are always welcome, packing this dish with heart-healthy fats, fiber, and a variety of essential vitamins and minerals.

Reclaimed Wood Dough Bowl

$245 at Casa Zuma

Grab These Ingredients

To make this delicious avocado caprese salad, you’ll need:

• Ripe avocados
• Fresh tomatoes (preferably heirloom or vine-ripened)
• Fresh mozzarella cheese (I used burrata here, because—yum)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• Thinly sliced shallot
• Salt and freshly ground pepper

The quality of your ingredients plays a huge role in the final taste of the salad, so aim for the freshest and highest quality possible.

How to Make This Avocado Caprese Salad

Prepare Your Ingredients

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. This is a fork-and-knife situation. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.

Recycled Glass Petite Goblets, Set of 4

$78 at Casa Zuma

Spice Bowl and Spoon

$28 at Casa Zuma

Add the Finishing Touches

4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Large Vintage Wood Board

$275 at Casa Zuma

Hand-Thrown Ceramic Serving Spoons, Set of 2

$78 at Casa Zuma

How to Serve

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

Sabre Ivory Flatware

$68 at Casa Zuma

Small Salt Spoons, Set of 4

$22 at Casa Zuma

Storage Tips

I’ll be honest, this salad is best eaten within an hour of making. But on the off-chance you have leftovers, cover them tightly with plastic wrap and refrigerate for up to a day. The acidity in the tomatoes and balsamic vinegar helps prevent the avocado from browning too quickly.

Sharing Bowl

$76 at Casa Zuma

Bon Appétit

This avocado caprese salad recipe is a testament to the idea that the simplest twist on a classic can be unforgettable. So don’t be afraid to play—rules are made to be broken! This salad is a celebration of summer’s bounty, a healthy yet indulgent treat that’s about to become a staple in your culinary repertoire. Don’t forget to leave a comment and rating if you try this at home—I’d love to hear how it turns out for you! Scroll on for the recipe.

Other Caprese Salads to Try

Cooking

Jul. 28, 2024

Caprese, but Better—The Strawberry Burrata Salad Your Summer Needs

Summer just got an upgrade.

Food

Nov. 04, 2015

Easy Caprese Pesto Penne

Have you ever tasted a new ingredient and thought, “Now this is a game-changer”? I can remember a few times in my life: Maldon sea salt, really good dark chocolate, European butter, and most of all, six years ago when we were on our honeymoon in Italy and I tasted buffalo mozzarella for the first time. Previously, I’d had […]

Appetizers

Sep. 02, 2024

This Watermelon Tomato Caprese Salad is My Summer Crush

Harry Styles-approved.

Avocado Caprese Salad

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

No reviews

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

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Description

A twist on the classic. Avocados’ creamy texture and rich, buttery flavor make it a perfect complement to the freshness of a classic caprese.

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Ingredients

• 2 firm but ripe avocados
• 3 large or 5 smallish tomatoes (preferably heirloom or vine-ripened)
• 1 large ball fresh mozzarella (I used burrata)
• Fresh basil leaves
• Extra-virgin olive oil
• Aged balsamic vinegar
• 1 thinly sliced shallot
• Salt and freshly ground pepper

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Instructions

1. Slice the Tomatoes. Start by slicing your tomatoes—I like to do a mixture of thick slices and wedges for the prettiest presentation. The aim is to have pieces that are hearty enough to stand up to the other ingredients without getting lost.
2. Cut the Avocado. Cut your avocado in half, remove the pit, and peel. Slice into thick chunks that will complement the size of your tomato. Add the avocado evenly to the platter over the tomato.
3. Tear the Mozzarella. I like to keep it rustic by using my hands to tear big hunks of mozzarella over the tomato and avocado. If you’re using burrata, you want to let that creamy goodness melt all over everything.
4. Season. Sprinkle the salad with lots of flaky salt and freshly ground pepper to taste.
5. Add Shallots and Drizzle. Scatter thinly sliced shallots over the top for a slight crunch and a hint of sharp flavor. Then finish by drizzling high-quality extra-virgin olive oil and aged balsamic vinegar over everything.

Notes

This avocado caprese salad is versatile enough to be a standout appetizer, a healthy lunch option, or a vibrant side dish for your summer barbecues. It pairs beautifully with grilled meats, seafood, or a simple grilled bread rubbed with garlic and drizzled with olive oil.

• Prep Time: 15
• Category: salads, healthy, vegetarian, appetizer

Keywords: avocado caprese salad

The post My Avocado Caprese Salad Is the Answer for Every Al Fresco Meal appeared first on Camille Styles.

Earlier this week, I watched an interview with legendary music producer Rick Rubin. In it, he described himself as more of a “reducer” than a producer. When he’s in the studio, his aim is to strip the music down, “just to see what’s actually necessary. Getting it down to that essence is really helpful in understanding what it is.” His words resonated with my own pull toward simplicity this yea. Whether it’s editing a story, styling a room, or creating a recipe—getting down to the essence of anything requires a commitment to dig deep. You can’t dial it in when something is made up of just a few parts. Each one has to be necessary and it has to be great. One shining example of this approach is the simple green salad at beloved NYC restaurant Via Carota. If you know, you know.

Walking into Via Carota is like entering a friend’s home in the Italian countryside. (The fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with artfully arranged layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

How to Make the Perfect Simple Green Salad

I’ve been slowly perfecting my own version of the perfect simple green salad. It’s inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “house salad,” and each Sunday, I blend up a batch of our house vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

The Gathering Board

An all-in-one cutting board, serving board, and stylish display object for the kitchen counter. A substantial 1″ thickness gives these boards an heirloom quality and supreme durability.

$68 at Casa Zuma

What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad are inspired by the one at Via Carota, this isn’t a copycat version. If you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings.

The Mixed Lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. But it can be tricky to find little gem, and I’ve realized that a great substitution is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces:

• Butter lettuce (often labeled Bibb or Boston lettuce)
• Romaine lettuce (inner leaves only)
• Arugula for its peppery kick.

However, the beauty of having your own “house salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce! I’d stay away from kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky’s the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The Salad Dressing

I’ve shared my Sunday night vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette but adds Dijon mustard, apple cider vinegar, and honey. I truly don’t think it could be better.

The Walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to earn its “best green salad” standing in our house, I needed to add a touch of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them out. But I don’t recommend it (hehe).

Tips for Making the Best Simple Green Salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Dry Your Lettuces Completely

The Via Carota recipe calls for a double wash and extensive drying regimen. Great for a restaurant setup, but I’m giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels at home. The key is to make sure they’re completely and totally dry. I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce. Since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use Your Biggest Bowl for Tossing

I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use Your Hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons. You’re massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is evenly distributed.

Toss It With Dressing Right Before Serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts. That way, your salad stays fresh, perky, and not at all soggy.

Optional Ingredients

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

Handcrafted Wood Salad Bowl

Handmade in Michigan, these are heirloom-quality bowls that are made for sharing good food with great friends. The 12″ is sized for 2 – 4 people, while the 17″ is made for larger groups.

$92 at Casa Zuma

Individual Wood Salad Bowls, Set of 4

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine.

$128 at Casa Zuma

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

The Best Simple Green Salad

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★★★★

4 from 2 reviews

• Author: Camille Styles

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This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

It’s around this time of year that I start craving the bright, sharp flavors of spring—the ones that feel like sunshine on a plate. Zesty lemon, snappy cucumber, and creamy avocado quickly put me in the warm weather state of mind, with visions of ice cold rosé on balmy patios dancing in my head. Which brings me to this Mediterranean kale salad that’s perfect for channeling the season ahead, even if it’s still a little pre-al fresco where you live.

There are major elements of a classic Greek salad here—think tomatoes, cucumbers, romaine, and feta. But I was also inspired by a mezze spread, hence the handful of crunchy chickpeas and the ridiculously good honey-tahini dressing. It’s not traditional, but these flavors do come together as an addictive combination. And what’s not to love about a salad that’s every bit as satisfying as it is healthful?

Read on to see exactly how this Mediterranean salad comes together and a few of my secrets to leveling up your salads all spring and summer long.

What You Need to Make This Mediterranean Kale Salad

• Romaine lettuce: If you can get your hands on Little Gem lettuce, even better. But for our purposes, crispy hearts of romaine will work great. I often save the more leafy outer greens for another use and use the crispy inner leaves for this salad for maximum crunch.
• Radish: Shave on a mandoline for the prettiest springtime color and crunch.
• Cucumbers: Refreshing cukes are a must in any Mediterranean salad.
• Cherry tomatoes: Or really, any tomatoes—but unless you can get your hands on peak-season heirloom tomatoes, cherry tomatoes will usually give you the best chance of concentrated flavor.
• Block of feta: If pre-crumbled feta is all you can get your hands on, fine. But even better? A block of feta that you can cut into satisfying slices and arrange prettily among your veggies.
• Red onion: I like to shave this on a mandoline so the flavor is subtle, but you can also thinly slice with a knife.
• Avocado: Gives this vegetarian salad enough heft and satisfying fat to make it a meal.
• Crunchy chickpeas: Usually, I do myself a favor and buy a bag of crunchy chickpea snacks at the grocery to toss onto this salad. If you want to go the homemade route, just rinse and drain a can of chickpeas, toss with a little olive oil and spices, then roast in a 375 degree oven until crispy.
• Honey-tahini dressing: Trust me when I say that you’ll want to put this dressing on everything. The nutty tahini and zest citrus are perfectly balanced by the sweetness of the honey, and it takes this Mediterranean kale salad over the top. Add a tablespoon of warm water before you shake it up to help the dressing emulsify.

My go-to salad bowl

Handcrafted Wood Salad Bowl

$92 at Casa Zuma

Tips to Level up Your Salad Game

We all know that salads can be ho-hum or extraordinary, and there are a few techniques that restaurant chefs always use to make their salads crave-worthy.

Make Raw Veggies Super Crisp

This is a simple step that makes a huge difference. Once you’ve washed and chopped your veggies, fill a big bowl with salted ice water. Use your hands to submerge them for a few minutes (I usually do this while I make the dressing.) Then drain and dry your veggies, and be wowed by how incredibly crisp and refreshing they are. The salt water also infuses them with just enough salty flavor.

Coat Each Ingredient With Just Enough Dressing

Restaurant-level salads usually seem to be full of so much flavor because there’s a bit of dressing on every bite. The key to achieving that at home is to use a bigger bowl than you think you’ll need to toss the salad with dressing. And use your hands! Chefs know that their hands are their best cooking tool, and there’s no better way to make sure that each ingredient has just the right amount of dressing coated on it.

Add the Toppings at the Very End

Since we eat with our eyes first, this is as much for aesthetics as it is for taste. After you’ve tossed together most of your salad ingredients, you’re going to add the slabs of feta, slices of avocado, and crunchy chickpeas right on top. That way you can strategically tuck and arrange everything so it looks pretty, and evenly distribute these ingredients over the top that might sink to the bottom if tossed.

Modifications to Try

• Make it vegan. Omit the feta or replace with a plant-based cheese.
• Add additional protein. This salad is so good topped with a piece of grilled chicken, shrimp, or salmon.
• Swap the chickpeas for another type of crunch. No chickpeas, no problem. Try a handful of roasted sunflower seeds, any type of nut, or some torn and toasted pita “croutons” for a crunchy texture.

There’s no question that this Mediterranean kale salad is about to become my go-to over the next few months, and I know you’re going to love it, too! Let me know if you give it a try, and scroll on for the recipe.

Mediterranean Kale Salad

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★★★★★

5 from 2 reviews

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

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A Greek-inspired salad that’s the perfect way to welcome al fresco season.

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Ingredients

• 2 romaine hearts, crunchy leaves only, chopped
• 4 radishes, thinly sliced or shaved on a mandoline
• 1/4 red onion, thinly sliced or shaved on a mandoline
• 1 cup thinly sliced cucumber
• 2 cups cherry tomatoes, halved
• Kosher salt and freshly ground black pepper.
• 1 block of feta
• 1 cup crunchy chickpeas
• 1 large avocado, sliced
• 1 head of kale, massaged and torn

for the honey-tahini dressing:

• 2 tbsp tahini
• 1 tbsp warm water
• juice of a lemon
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp honey

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Instructions

1. Fill a large bowl with ice water. Add a large pinch of kosher salt. Submerge the prepared romaine, radishes, onion, and cucumber in the ice water bath for 5 minutes. Drain and roll up in a dishtowel to completely dry.
2. Meanwhile, slice the feta into slabs about 1/2” thick.
3. Add all the dressing ingredients to a mason jar, and shake well until emulsified and combined.
4. Add the dried veggies to a large serving bowl along with the halved tomatoes. Add a pinch of salt and freshly ground pepper, then drizzle with most of the dressing. Use your hands to toss thoroughly.
5. Transfer to shallow bowls for serving, top with feta, crunchy chickpeas and avocado. Drizzle with remainder of dressing and a pinch of salt to taste. Eat!

• Prep Time: 20
• Category: salad

Keywords: mediterranean kale salad, greek salad

The post This Mediterranean Kale Salad is Sunshine in a Bowl appeared first on Camille Styles.

I’ve had my fair share of boring salads over the years. Just this week, I ordered a to-go salad at work and was less than impressed by what ended up being little more than leaves and dressing. For me, a salad is an opportunity to not only eat a nutritious meal, but a way to indulge in the textures and flavors of seasonal veg. But just as my lunchtime disappointment proved, salads often go overlooked—and few qualify as a meal on their own. That’s why I pulled out all the stops with this cauliflower salad.

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.

Sharing Platter

$84 at Casa Zuma

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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★★★★★

5 from 1 review

• 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.

I’m relishing the Autumn feels right now—even though the leaves aren’t really turning in Austin, there’s just enough crisp in the air to have me burning spicy candles and wearing my beanie every chance I get. And you guys know that my favorite place to celebrate the season is in my cooking. The cozy flavors of fall were certainly my inspo when I threw together this farro squash salad— a symphony of seasonal favorites that satisfies cravings for something hearty yet healthy. So, let’s dive into fall cooking (and Thanksgiving menu planning!) with a recipe that’s as vibrant and colorful as the season itself.

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.

***

Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

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

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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.

Out of all the beautiful fall produce at the market this time of year, I get the most excited about the plethora of winter squash to choose from. Delicata, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) And this year, I’m particularly into honeynut squash, a newer variety that’s gaining popularity for good reason. It’s sweet, packed with vitamins and minerals, and best of all—you don’t have to peel it.

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

No reviews

• 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.

If you spent your January trying to eat more leafy greens, I get it—another kale salad in your life may not sound all that exciting. But I’ve found that kale is what you make of it. Sure, it can feel like a big bowl of roughage, but as shown here, it can also be an incredible vessel for crunchy almonds, sweet apples, a shower of salty Gruyère cheese, and creamy mustard dressing. And when you know how to properly massage it with a little olive oil and salt, kale can be pretty darn delicious, too.

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.

Always on my table

Handcrafted Wood Salad Bowl

$92 at Casa Zuma

The perfect pairing

Mango Wood Serving Spoons, Set of 2

$24 at Casa Zuma

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 from 1 review

• 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.