Salads

Category: Salads

Maple-glazed Walnuts

Such a simple snack and way to mix up the flavor in place of plain nuts. I'll grab a handful of these for a quick snack around the house, add them to salads, crumble them over roasted Brussels sprouts, or have them in my backpack when I'm out and about, or on the trail.

By Shelly Rose

Massaged Rainbow Chard + Pink Lady Apple Salad

This recipe is an adaption from one of my beloved nutrition and therapeutic cooking instructors at Bastyr University, Jennifer Adler. It's tweaked for a fall flare and was created for a lifestyle design conference workshop for lady entrepreneurs (RebelleCon) who want to make nutrition delicious and sustainable in their busy lives.

By Shelly Rose

Grilled Tuna Salade Niçoise

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By Shelly Rose

Kale Salad with Pinenuts

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

By Shelly Rose

Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts

This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs.

By Shelly Rose

Island Pork Tenderloin Salad

Special equipment needed: an instant-read thermometer

By Shelly Rose

Pear, Arugula, and Pancetta Salad

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

By Shelly Rose

Southern Strawberry Salad

Strawberry salad is a classic Southern side that works for any occasion.

By Shelly Rose

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