I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
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...
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...
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
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
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I love brussels sprouts. They’re SO simple to make in any of all forms, and they always taste like a more elevated version of the rest of the veggies that make it onto the plate, don’t you think?! I’m a fan of them cooked any way from fried and crispy to tender and slow-cooked; they always hit the spot.
Today’s take on brussels sprouts is celebrating them raw in a shaved brussels sprouts salad that reminds me a lot of a healthier version of coleslaw. It’s light, tangy and delightfully crunchy. And thanks to its versatile, goes-with-everything flavor, this shaved brussels sprouts salad can be served as a great main dish with grilled chicken or a fantastic accompanying side salad dish.
Tell me, will you be whipping up this easy shaved brussels sprouts salad tonight?! Truly, MKR
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2 bags of brussels to serve 4 people as a main dish - serves 6 if it's a side salad
1 1/2 cups chopped walnuts, lightly toasted
1 cup grated parmesan, plus additional for garnish
For the dressing
1/4 cup olive oil
2 tablespoons lemon juice, freshly squeezed
1 teaspoon dijon mustard
1/2 medium shallot, finely chopped
salt and pepper, to taste
red pepper flakes (optional)
Instructions
Finely chop the brussels sprouts.*
Lightly toast the walnuts.
Combine all of the salad ingredients in a large bowl.
In a separate bowl, mix the dressing. Dress the salad.
Notes
*You have to use a mandolin to shave the brussels; you literally want them like coleslaw. It would be really hard to do with a knife! Or a great alternative is the bag of shredded brussels sprouts from Trader Joe's!
By Mandy Kellogg Rye @ Waiting on Martha
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