Superfood Salads Will Give You a Power for Work Week
Superfood Salads - Roasted Carrot, Fennel & Blood Orange SaladIngredients1 pound carrots (3-4 large), peeled and trimmed 1 large fennel bulb, root end and stalks trimmed, fennel fronds reserved 1 tsp whole cumin seeds, lightly crushed 1 tsp whole coriander seeds, lightly crushed 1/4 cup olive oil divided (2 tbsp for the carrots and fennel, 2 tbsp for the dressing) 1 tsp whole fennel seeds, lightly crushed 4 blood oranges 2 small garlic cloves, minced Kosher salt 2 tsp fresh lemon juice 2 cups baby arugula Cayenne pepperHow to cook:1. Preheat oven to 425°F. Quarter each carrot lengthwise, and cut each length crosswise into 2-inch pieces. Cut fennel in half lengthwise, and cut each half into 4-5 wedges.2. Put carrot and fennel in a medium bowl and drizzle with two tablespoons of olive oil. Sprinkle three-quarters of the crushed cumin, coriander, and fennel seeds. Season with two pinches of kosher salt, then toss to coat and distribute the spices. Replace carrot and fennel to rimmed baking sheet and sprinkle with spices that left.3. Put the baking sheet in the oven, and cook until carrots and fennel are tender and caramelized (20-25 minutes). Wait when carrot and fennel become cold before adding the salad.4. Then grate the zest of one blood orange into a small bowl, add garlic, lemon juice, a pinch of kosher salt and 2 tablespoons of olive oil, mix everything very well. This mixture will be used as salad dressing.5. Next cut off the top and bottom of the blood oranges until the pulp is exposed. Following the curve of the fruit, cut from top to bottom the peel and pith. The segments of blood oranges should fall down, but if not, use a knife.6. Finally, to finish your salad add carrots, fennel, arugula, and black olives to a serving bowl, mix everything with salad dressing. Scatter blood orange segments and fennel fronds over top.
Superfood Salads - Spinach with Fruits and ChickenIngredients1/3 cup raspberry vinegar 2 tablespoons snipped fresh mint 2 tablespoons honey 4 cups packaged fresh baby spinach leaves 2 cups chopped, cooked chicken breast 2 cups fresh strawberries, hulled and sliced 1/2 cup fresh blueberries 1/4 cup walnuts toasted and chopped 1 tablespoon canola oil 1 ounce crumbled 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepperHow to cook:
- Combine vinegar, mint, oil and honey in a screw-top jar. Add salt. Cover and shake well. That's going to be your salad dressing.
- Put together spinach, chicken, blueberries, strawberries, walnuts, and goat cheese in a big bowl. Place to the salad dishes, add salad dressing and sprinkle with pepper.
Superfood Salads - Shredded Brussels Sprouts SaladIngredients1 pound Brussels sprouts 1/2 cup dried cranberries 1 avocado 1/4 cup shredded Parmesan cheese 2 tbsp freshly squeezed lemon juice 6 tbsp olive oil Kosher salt freshly ground black pepperHow to cook:
- Firstly shred the Brussels sprouts using a mandolin or sharp knife.
- Combine the shredded Brussels with the dried cranberries, avocado, and Parmesan cheese.
- For making the lemon vinaigrette, toss the lemon juice, olive oil, and season with salt and pepper. Drizzle the Brussels with the lemon vinaigrette and season with salt and pepper, as needed.
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