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
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
