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Shaved Fennel and Citrus Salad with Pomegranate Sweet and Sour Dressing


Shaved Fennel and Citrus Salad with Pomegranate Sweet and Sour Dressing


A photo of this fresh, seasonal salad“leaked” on the internet the other day (thanks, Mom) and there was a TON of requests for the recipe so in leu of my usual intro detailing the benefits and flavor descriptions I am just going to post some photos and give you guys what you really want - the dang recipe! Besides, by looking a the photos you can imagine how wonderful this salad is for you and how incredibly the flavors come together.


If you’re interested, take a peek on my instagram, where I detail why and how this salad is not only raw, vegan and seasonal (fall/winter) but it is also SUPER low waste.


P.S - This dressing is a little time-intensive but it’s worth it - a totally unique flavor, with healthy ingredients reminiscent of your favorite Chinese take-out sauce. You can skip it if you’re in a pinch though, the salad kind of dresses itself with all the citrus and seasoning.

Serves: 4-8 • Prep Time: 15-20 minutes + cooling time for dressing (I suggest to make it a day ahead of time)

Shaved Fennel and Citrus Salad

  • 1 bulb of fennel + fronds, shaved using a mandolin

  • 3-4 medium-large pieces of citrus fruit - grapefruit, navel orange, blood orange, pomello; rind removed, cut into rounds or half moons

  • 1 large english cucumber, sliced into 1/4” rounds

  • 1/4 cup chopped raw walnuts

  • 1/2 avocado, chopped

  • 1/2 red onion, shaved using a mandolin (*optional)

  • 1/4 cup pomegranate arils (*optional)

  • Salt + pepper to taste

  • Spinach, romaine or mixed greens (*optional)

All very simple. Wash and prep all of your fruit and veg as described above, reserving citrus juice for tossing with the fennel and fennel fonds before mixing all of the ingredients together. Top with more walnuts, avocado and pomegranate arils. You can transfer to a bowl, chill and serve as is or you can serve this salad over a bed of greens.

Pomegranate Sweet and Sour Dressing

  • 3/4 cup pomegranate juice

  • 1/4 cup coconut sugar/liquid sweetener of choice

  • 1/4 rice wine vinegar or apple cider vinegar

  • 1/4 coconut aminos/soy sauce

  • 1 /2 tsp. red chili flakes OR 1 tsp. sriracha

  • 1 tbsp. corn starch dissolved in 1 tbsp. water

In a small sauce pan, combine all of the ingredients except for the corn starch slurry. Bring to a boil and then reduce to a simmer for 7-10 minutes. Turn off the heat and whisk in the corn starch and water - continue whisking til the mixture thickens enough to to coat the back of a spoon while still runny (about 3 minutes). Remove from the stove top and pour dressing into a glass container to fully cool. I like to make this dressing the night before as it thickens as it cooks down but you can also serve it hot with spring rolls or over rice and steamed veggies!




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Fall Salad with Roasted Kabocha Squash and Creamy Dressing


This is my go to Fall Salad! It's an all around winner, the perfect combination of flavors, textures and ingredients. If you don't like salads or struggle to eat them, you need to try this recipe. I have been eating it at least a few times a week for the past few weeks and it's safe to say I am addicted, sometimes having a variation for both lunch and dinner. Even though theres some chopping and roasting involved, the whole thing comes together pretty simply and I love that I can prep most of the ingredients ahead of time. I usually eat it as full-on-entree not a side but this would be great to bring to a party or other dinner gathering as it makes a gorgeous presentation.


My favorite thing about this salad is it's nutritional density and flavor combinations - a complete and healthy meal for sure! Dark leafy greens, filling carbs from the kabocha squash, a boost of protein from the chic peas and healthy fats from the creamy tahini mustard dressing. The addition of tart, dried cherries and pumkin seeds only adds to the healthy benefits (pumpkin seeds are antimicrobial and tart cherries are known to be a natural pain killer)

If you haven't tried kabocha squash you are seriously missing out for a few reasons. One, the texture is my absolute favorite in the squash kingdom - once cooked its soft, creamy and almost custard like. Two, the flavor is sweet but not over powering and three, you don't have to peel it  - yes, you can 100% eat the skin - lazy people rejoice! I've always had luck finding kabocha in my local markets but I didn't always know of it's existence - if you're looking it's dark green with lighter vertical stripes, a round flat shape and a thick stem - it sort of looks like an acorn squash on steroids. I eat this type of squash regularly (in curries, over rice or plain as a snack), I've tried to prepare them many ways but the bake-steam method I detail below is my all-time favorite - especially when seasoned with fall spices. Yum!


Most salads I make are drizzled with some version of the dressing recipe in this post - it's just the perfect creamy style dressing that taste good on pretty much anything. Make sure you use a high quality, authentic Israeli or Middle Eastern brand of tahini because some of the conventional brands are too thick and taste a bit bitter. You will love it drizzled atop any fresh veg (I particularly love it on tomatoes)  and when you take a bite that includes all of the goodies in this salad, you will know why I haven't been able to eat much else for the past few weeks. 


The thing about salads is this - you can totally make swaps for all of these ingredients - can't find kabocha, use butternut squash. Don't like tomatoes? Use another veggie instead. Out of pumpkin seeds? Use sunflower seeds or walnuts! Want more? Bulk it up with quinoa, rice or another grain. I often hesitate when writing a recipe for a salad because it can be so straightforward and intuitive but this one is totally worth it!

Serves: 1 large salad, 2 side salads • Prep Time: 30-40 minutes 

Sweet roasted Kabocha Squash

  • 1/2 small kabocha squash, cleaned, de-seeded and cut into 1" cubes
  • 1 tbsp. maple syrup 
  • 1 tbsp. pumpkin spice
  • 1/2 tsp salt and pepper
  • 1/4 cup water

1. Preheat your oven to 425*F and line a sheet pan with parchment paper or foil. Clean, de-seed and dice the kabocha squash (remember you can eat the skin of this particular squash) and transfer the squash to your sheet pan. 

2. Sprinkle on salt, spices and maple syrup - toss to combine and spread the squash out in an even layer on the pan. Place the pan in the oven and carefully pour 1/4 cup water over the top - this will help the squash cook without oil, leaving the pieces tender and slightly crisp on the outside.

3. Roast the squash for 20-25 minutes until desired done-ness is reached. 

4. Remove from the oven and allow to cool fully before serving on the salad

Roasted Spiced Chic peas

  • Can of chic peas, drained and rinsed 
  • 1 tsp. garam masala spice blend
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt

1. Preheat your oven to 425*F (I recommend doing it at the same time as the squash since they cook at the same temperature) and line and baking sheet with parchment paper

2. Drain and rinse a can of chic peas (I always go for the low-sodium variety) and use a paper towel or tea towel to lightly press some of the dampness off the beans

3. Transfer to the sheet pan and sprinkle with spices and salt - toss to combine

4. Add the chic peas to the oven and roast for apx. 10-15 minutes. The end result with be crisp on the outside and still soft inside - I love this texture but you could roast them longer to get them fully crunchy-crisp - just watch them carefully so they don't burn.

Creamy Mustard Tahini Dressing

  • 1/4 cup good quality tahini
  • 2 tbsp. grainy mustard
  • 1-2 tbsp. maple syrup, to taste
  • 2 tbsp. apple cider vinegar (you can also try using balsamic, just add a bit more to get the right acid balance)
  • 2 tbsp. fresh lemon juice (try fresh orange juice if you like a sweeter dressing)
  • 2 - 4 tbsp. water
  • 1/2 tsp. garlic powder, salt

1. In a mason jar or bowl add all ingredients (except water) and whisk together till well combined.

2. Slowly add water 1 tbsp. at a time till a rich-creamy-drizzel-able consistency is reached. You can store this in your fridge for up to two weeks, and it is good on everything so I reccomend making a double batch!

NOTE: If you have ever made tahini dressing before you will know that it thickens up FAST! I can make a batch with perfect consistency one minute and the next it is wayyyy to thick so you may have to whisk in a bit more water right before pouring it over the salad. If you are making it in advance, always know that you'll have to thin it out when taking it out of the fridge. This is a total win-win thought because this stuff can really stretch!

The Salad Components

  • A healthy few handfuls of any greens you like - I especially love asian mix, baby kale or arugula
  • A generous sprinkle of pumpkin seeds
  • A few Roma tomatoes, cut into half moon slices
  • Cucumber, cut into  half moon slices
  • 1/4 cup dried cherries

1. To assemble the salad place a bed of lettuce in a large shallow bowl and toss with a squeeze of lemon juice

2. Chop your fresh veggies and lay them on top, then place some of your cooled squash and  chic peas over the salad (you will have left overs which is great). 

3. Next, sprinkle on the dried cherries and pumpkin seeds. 

4. Finally, drizzle the dressing across the top (you will have a bit extra left over, which I use for dipping).


Here's to eating food that feels good!



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Crisp Thai Slaw Salad with Masala Roasted Chick Peas and Creamy Tahini Peanut Dressing

HOL-LEY HELL. This salad is so damn good. If you, or someone you know, hates salads, I dare you to make and then hate this one. If you never think to include cabbage in your diet or rarely think of slaw outside of the context of 'gross' and 'summer picnic' get ready to have your mind blown and your palate rocked.

The quality of the fresh ingredients chopped finely combined with herbs (ugh, the herbs, DO NOT leave them out), roasted crispy chick peas and this complex, creamy dressing make for a textural, flavorful and colorful combination.

Thai flavors are some of my favorite - and I believe I have absolutely perfect a 'pad thai' style dressing here. It is creamy from the tahini (my favorite dressing based), peanut-y from the PB2 powder, acidic from the citrus and just a little bit spicy from the addition of hot sauce.

There are a few elements in this recipe so know that you can make each of them separately as each is great on it's own. For example the slaw tastes great with literally any dressing, the sauce is amazing hot over ramen noodles and veggies and the chic peas make an awesome snack all on their own.

Below I outline how to make each one separately, and I believe it's rather intuitive as to how to throw it all together.I like to drizzle the dressing over the whole salad so the veggies stay at maximum freshness but I could also see the whole thing getting even better with age if you tossed the salad well and then let it sit in the fridge for a while. If you do that though, I would store the chic peas separately as you don't want them to get soggy!



Crisp Thai Slaw

This amount serves 1 as a main dish, but I would suggest at least doubling the recipe to have enough for others or for seconds!

  • 1 cup shredded napa or savoy cabbage
  • 1/2 cup shredded purple cabbage
  • 1/2 cup shredded carrot (I used pre-shredded store bought here)
  • 1/2 red pepper, sliced extremely thin
  • 1/4 small red onion, sliced extremely thin
  • Handful of mint, chopped
  • Handful of cilantro, chopped

1. Clean and finely chop all of your ingredients so that they are similar in size and add them to a large bowl, stir to combine.

2. You can store it in the fridge sans dressing or mix the dressing in and let it marinate for a few hours as described above!

Smokey Masala Roasted Chick Peas

These come together so easily - one of those set it and forget it kind of things. If you use one can of chick peas, you should have enough for around 4 servings if you plan to sprinkle them over the salads. 

  • 1 can of chick peas, rinsed and drained
  • 1 tbsp. garam masala spice
  • 1 tsp. garlic powder
  • 1/2 tsp. pink salt

1. Preheat your oven to 450*F

2. Rinse and drain the chick peas

3. Add to a foil lined sheet pan or shallow oven safe dish and pour in spices, toss till well coated

4. Roast in the oven for 30-40 minutes or until desired crisp-ness is reached.

5. Allow to cool before adding to the salad

Creamy Tahini Peanut Dressing

All measurments are rough here, I have made this a few times with a few different ingredients (which is why I offer all the substitutions) but I feel the recipe to be the best proportions - of course, as always, adjust to your taste level. 

This makes enough for two salad servings but again, you may want more or less. I suggest doubling this recipe so you have extra to play with (and use again).  

  • 3 rounded tsp. salt-free tahini (or sub peanut butter and omit PB2 powder)
  • 3 rounded tsp. PB2 powder
  • 2 tsp. coconut sugar (or maple syrup)
  • 1 tsp. liquid aminos (or soy sauce)
  • 1/2 tsp. of your favorite hot sauce (I used The Pepper Plant)
  • the juice of half a lime plus 1 capful rice wine/apple cider vinegar
  • 1/2 tsp. Thai curry paste
  • 1/2 tsp. garlic powder
  • Enough water to thin the dressing out to your desired consistency (I used apx. 2 tbsp. and I like a thinner dressing)

1. Combine all ingredients except water to a mason jar or bowl, use a small whisk or spoon to bring everything together then add water slowly, keep combining till you reach your desired thickness.






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