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Strawberry Kale Salad with Fresh Serrano Peppers, Pumpkin Seeds & Poppy Seed Dressing

An Unexpected Twist On A Simple Under-5-Minute Salad
Filed Under > 30 Minute Meals

Strawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingStrawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingBaby kale salad with strawberries, pumpkin seeds & more via

Lets be honest, salads can be boring.  So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make.  Enter my Strawberry Kale Salad with Pumpkin Seeds, Serrano Peppers and Poppy Seed Dressing.  

This four-ingredient Strawberry Kale Salad allowed me to get a little creative with my ingredients and almost fooled me into thinking I wasn’t actually eating a salad!  And it never hurts when the salad is this gorgeous. 

Nixing plain greens for baby kale with a touch of spinach, freshly sliced strawberries, pumpkin seeds, and fresh jalapenos for kick was the perfect combo.  The balance of flavors—sweet to spicy—and the textures—crunchy pumpkin seeds to the soft strawberries—is absolutely divine…even coming from someone who can’t always be satisfied with just a salad. I do wish I had some herbed goat cheese, that would have really made sealed the deal.

And with a salad like this one, I always love a good poppy seed dressing.  The tangy citrus flavor and thick consistency cool down the heat from the serranos, and pair perfectly with the fresh strawberries. Now I know not everyone likes heat, so in hindsight, I suggest putting the serrano peppers on the side for guests to choose if they want to add a little fire.  Since I wanted to keep this salad super simple and under-5-minutes-to-make, I opted to use this store-bought poppy seed dressing, though you can absolutely make your own!  Tell me, how do you think outside of the salad box?  Truly, MKR

P.S. Wouldn’t this make for a beautiful salad for an upcoming bridal shower?  I just love the pop of red and the fresh greens!  xo 


Strawberry Kale Salad with Fresh Jalapenos, Pumpkin Seeds & Poppy Seed Dressing

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: 4-6


  • 2 bags baby kale and arugula mix
  • 1 pint fresh strawberries, sliced thinly
  • 1 jalapeno, sliced or diced thinly
  • Handful of pumpkin seeds, to garnish each salad
  • Candied pecans, finely chopped (optional)
  • Herb goat cheese, molded into small crumbles (optional)
  • Dressing of choice (I used store-bought poppy seed!)


  1. Add all ingredients in a large mixing bowl.
  2. Pour dressing, toss and serve!
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Poached Pear and Butternut Squash Salad with Lavender Honey Roasted Walnuts

A Seasonal Salad with Warm, Hearty Flavors from Homespun
Filed Under > Appetizers & Sides

Butternut Squash Salad Poached Pear Salad with Butternut Squash Butternut Squash Salad via Waiting On Martha

With our favorite season, comes a craving for warm, rustic flavors. We knew we could turn to our friends at Homespun to serve up fantastic fare to treat our tastebuds and celebrate this season’s greatest flavors. (Do you remember last year’s glazed sweet potatoes and wintry kale salad?!) 

For quintessential fall, roasted butternut squash always comes to mind for me.  It has that hearty, multi-dimensional effect when added to fresh greens. And while this fall salad serves as a wonderful compliment to other dishes, it can truly hold its own at the table too. It becomes a full-bodied dish as marinated butternut squash and tender, gently simmered poached pear sit atop fresh arugula, frisee and watercress.  And to finish: a sprinkle of lavender honey roasted walnuts, apricots and cranberries.  We promise the few extra steps the poaching and roasting this salad requires will be totally worth every bite.  Cheers, Kat

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Photography & Styling, Kathryn McCrary | Recipe, Homespun 

Roasted Squash & Quinoa Salad with Pomegranate Seeds, Candied Pecans & Herbed Goat Cheese

A wonderfully fresh & seasonal salad
Filed Under > Food


Today’s salad—besides being beautiful to look at—is a fresh and flavorful side that belongs on your table all season long.  Sweet, roasted delicata squash pairs perfectly with wintry, fresh pomegranate seeds and bitter arugula. 

But before I proceed, are you thinking, ‘what is delicata squash?’?!  Well, we recently fell in love with this wonderful vegetable after Kat’s visit to a local farm with Fresh Harvest found at our local Whole Foods.  It’s a winter squash, a lot like butternut or acorn squash but more flavorful and sweeter…almost like a sweet potato. It grows to have a cylinder shape, with green stripes you can easily spot in the grocery store.  Its rind is delicate, and it’s actually where most of the flavor is; roasting delicata squash with the skin-on will intensify its warm, sweet, irresistible flavor.

Now, if you can’t find delicata squash in your local grocery store, sub it out for acorn squash…it’s just as good with the rest of this stellar salad’s lineup.  Think rainbow quinoa, pomegranate seeds, arugula, candied walnuts and herb goat cheese (I make my own with herbs from my garden; it’s super easy to mix the herbs into good quality goat cheese but you can also easily grab an herb goat cheese at the grocery store in the gourmet aisle).  I think you’ll find that this salad is just the thing that belongs on your table all winter long; the mixture of textures and flavors is divine.  I’m huge on hitting sweet-savory-salty-crunchy-soft-tangy all in one bite, and this salad does just that. 

To make, I simply roast the squash in my toaster oven with a drizzle of olive oil. I roast until the squash is golden brown (about 15 minutes) and actually cut it in half afterwards. After that, I add the cooked rainbow quinoa, pomegranate seeds, arugula and herb goat cheese to the mix.  To dress the salad, I usually like to use a spicy honey, some sort of a berry vinaigrette or even a mustard vinaigrette if I’m leaning a little more on the savory-spicy side.  This salad can make even a non-salad eater as happy as can be this holiday season! Truly, MKR 



Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese
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  1. 2-3 delicata squash (or acorn squash)
  2. 1 cup rainbow quinoa
  3. 2 cups pomegranate seeds
  4. 3-4 oz. herb goat cheese
  5. 2 10 oz. bags arugula
  6. 12 oz. candied walnuts
  7. olive oil for roasting the squash
  8. Vinaigrette dressing of choice
  1. Cook your rainbow quinoa per directions on box.
  2. Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You don't want to eat the seeds in the salad.
  3. Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese.
  4. Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!
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Photography, Rustic White for Waiting on Martha

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