Strawberry, Feta, Argula & Walnut Salad

In my childhood home, the east side of the yard was a dedicated strawberry patch. Or at least it started that way—before the suckers started popping up everywhere in the yard. Occasionally, you'd find a strawberry growing amongst the peonies, or thriving in a crack between two pavers. That’s what strawberries do—find a home, take root, take over. It’s why I haven’t yet planted strawberries in our current home, but suddenly, with spring in the air, I’m regretting that.

This salad is perfect for early spring days. In Colorado, you can always still count on a few more winter storms throughout spring, but for a few days, fresh salads, smoothies, and even grilled sausages have a moment to shine before a soggy pile of snow drops in.

Strawberry, Feta, Argula & Walnut Salad

Published April 28, 2016 by Caitlin Sherwood

Serves: 2   |    Active Time: 10 minutes

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Ingredients:

For the Salad:

4-5 cups baby arugula

1/4 cup feta crumbles

5-10 strawberries, tops removed and quartered

1/4 cup toasted walnut pieces

Freshly ground black pepper

For the Vinaigrette:

1/4 cup extra virgin olive oil

3 tablespoons white balsamic vinegar (I like this brand -affiliate link!)

1 teaspoon dijon

1 tablespoon minced shallot

Pinch of salt

Directions:

1. In a ball jar (affiliate link!), combine all ingredients for vinaigrette. Close jar and shake to emulsify. Set aside.
2. Place arugula in a salad bowl. Top with feta, sliced strawberries, and toasted walnuts.
3. Drizzle vinaigrette over salad, and top with freshly cracked pepper to taste. Toss and serve immediately.

Cauliflower & Kohlrabi White Winter Salad

Cheers! Here's to a happy happy new year on it's way. I know, I know, I should probably be clinking a glass or something as I say my cheers, but instead I'm sharing a recipe for a salad with you. If you're into resolutions you're probably thinking salads are for after New Years Eve... today it's time to party! And you're right. But I was so excited about this salad, and really still have not decided what sparkling cocktail I'll be drinking this evening (if I'm even awake! 😴), so I selfishly went with my gut and skipped the obligatory post for New Year's cocktails. 

You'll forgive me, right? Well, I know you will--after you crunch into this salad, at least. 

Have you tried Pumpkin Seed Oil?? Oh my. I received some as a gift for Christmas (thanks, Mom!) and have been drizzling it over EVERYTHING. This rich, nutty oil is actually used as an ice cream topping in parts of Europe, but it's good on more than ice cream. With a nutty flavor and a thick pour, like molasses, it's divine on salads, too. 

But I also love this salad in particular because it's crunchy, out of the ordinary, and satisfying. When I'm in a salad rut I look for alternative ways to get my veggies. Sometimes, it turns out like this: a big bowl of thinly shaved vegetables, tossed with some goodies (in this case, pomegranate perils and sunflower seeds), and served in a big mound on my plate. 

Can't wait for 2016! See you all then :) 

Cauliflower & Kohlrabi White Winter Salad

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Cauliflower and Kohlrabi and sliced thin, and then tossed with pomegranate, parsley, and sunflower seeds in a sweet and nutty vinaigrette.

Serves: 4-6   |    Total Time: 15 minutes

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Ingredients:

• 1 head of cauliflower
• 2 medium sized kohlrabi
• 1/4 cup parsley
• 1/4 cup sunflower seeds
• 1 pomegranate
• 1 orange
• 3 tablespoons toasted pumpkin seed oil (Olive Oil will also work, but will not have as rich of a flavor)
• 1 teaspoon honey
• Salt & Pepper

Directions:

1. Prep the veggies: wash the cauliflower and kohlrabi. Then, remove the leafy parts from the cauliflower, and peel the waxy skin from the kohlrabi. Chop the kohlrabi and cauliflower into pieces, small enough to fit into the mouth of your food processor. Finally, mince the parsley and peel the pomegranate, setting perils aside for later use and discarding the pith.
2. Fit your food processor with a mandolin slicing attachment. Feed the kohlrabi and the cauliflower through the food processor to shave them into thin slices. Transfer sliced veggies to a bowl, and toss with pomegranate perils, parsley and sunflower seeds.
3. Make the dressing: juice the orange into a small cup, removing any seeds. Whisk in the pumpkin seed oil, along with the honey. If the orange you used was not very sweet, you may wish to add more honey. Add a dash of pepper and a pinch or two of salt. Stir to combine.
4. Pour dressing over salad, and toss until well coated. Serve.

Massaged Kale Salad with Pomegranate & Delicata Squash

Update: I added new photos of this recipe on 11/13/2017. The recipe is the same and still delicious! Original photo is at the bottom. 

Pomegranate seeds are the sweet taste of winter on it's way. They're a little burst of tart juice, a spot of brightness in the otherwise dreary winter season. Pomegranates were the hallmark of the winter season at my dad house -- the minute I came home to pomegranates, I knew that the holidays weren't far off. We always just ate them plain, straight out of the rind, while sitting on the porch (the deep red juice was too dangerous to mess with inside). This was before you could buy pomegranates pre-deseeded, and it was sweeter that way: every little gem had to be worked for. 

I still buy my pomegranates whole, and I still think they taste better when you do the deseeding for yourself. Most of the time, I still eat them plain, too. When I do add them to dishes, they're simple, like this salad. 

I have been sooooo ready for salads this week-- hearty, nourishing, big bowl salads. Maybe it to counteract the pie? All I know is that I can't get enough brightly colored produce in my life right now.  And let me tell you, the pomegranate seeds make this salad taste like a big holiday treat to me! (Not to mention the delicata squash, which is also pretty high on my end-of-fall list of favorites). 

And the contrast between the creamy goat cheese and those tart pomegranate seeds? Now that's where it's at.  

Massaged Kale Salad with Pomegranate & Delicata Squash

Paleo, Primal, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

This salad gets a burst of freshness from the pomegranate, creaminess from the squash, and bitter bite from the greens.

Serves: 5   |    Total Time: 45 minutes

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Ingredients:

• 1 delicata squash
• 1 tablespoon avocado oil, for roasting squash
• Salt & pepper
• 1 bunch red kale
• Juice from 1/2 orange
• 1 tablespoon olive oil, for dressing
• 1/2 cup pomegranate perils
• 2 tablespoons minced red onion
• 1/3 cup goat cheese crumbles (optional, use hazelnuts instead)
• A few cracks of black pepper

Directions:

1. Preheat over to 450°F. Slice the delicata squash in half, and remove the seeds. Cut into 1/2-inch thick crescents, and toss in avocado oil. Spread out on baking pan, and season with salt & pepper. Bake for 20-25 minutes until squash is cooked through and golden. Once cooked, set aside to cool.
2. Meanwhile, massage the kale: remove the stems from the kale, and set aside. Place the leafy bits in a salad bowl, and squeeze orange juice over the leaves. Sprinkle with salt. Using your hands, massage the kale until it begins to soften. Drizzle with olive oil.
3. Top with red onion, pomegranate perils, cooked delicata squash, and goat cheese crumbles. Season with freshly cracked pepper. Serve.