Spring Confetti Salad

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI. 

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice  and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated. 

Print Recipe!

Spring Confetti Salad

gluten-free

• 1/2 tablespoon ghee or avocado oil
• 1 bunch (about 3/4lb) asparagus, ends trimmed
• 3 tablespoons diced shallot
• 3-4 handfuls mixed baby greens (I like using an arugula blend)
• 2 stalks curly kale, torn from the stems + chopped
• 2 cups finely shredded red cabbage
• 2-3 tablespoons extra virgin olive oil
• 3 watermelon radishes, thinly sliced (or red radishes)
• 3/4 cup chickpeas, rinsed + drained
• 1/4 cup sliced kalamata olives
• 4oz sheep or goat's milk feta cheese
• 3-4 tablespoons fresh lemon juice
• 1/4 cup roasted salted pistachios
• salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge. 

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Time to get your spring crunch on.

Ashley

Chopped Purple Power Salad

Are you ready to make an incredibly filling, nutrient dense salad that’s loaded with flavor + crunch and takes just 10 minutes to throw together?

You just said “yes” out loud, didn’t you?

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

This recipe is actually straight from the new cookbook, Superfoods at Every Meal, by Kelly Pfeiffer.

In Kelly’s book she focuses on the 10 everyday superfoods you see below and shows you how to easily incorporate them into your daily routine.

• quinoa
• chickpeas
• kale
• sweet potatoes
• blueberries
• eggs
• honey
• coconut oil
• Greek yogurt
• walnuts

If you asked me to list my top 10 favorite foods I think you’d find 9/10 of these on my list. (I would probably swap oats for Greek yogurt, but I do love yogurt.)

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Kelly presents the information about these ingredients in an easy to understand and approachable manner. Her writing is relatable, and you can quickly tell what a kind and loving person she is after reading the first few pages of her book. She shares a story about her family, their health, and why she set out to make a change. Her determination to make healthy food her husband actually enjoys eating is inspirational.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

The recipes in Kelly’s book show you exactly where to start with eating healthy. She teaches you how to incorporate these superfoods into many classic and comforting recipes that she’s reinvented with healthy additions and swaps. The ingredients she uses are very common pantry and fridge staples, which I love! You could pick her book up right before deciding to make dinner and have a handful of options with what you already have right at home.

Kelly keeps her recipes and cooking technique simple, like you’ll see with this salad. I was shocked at how quickly it came together and how much flavor was packed into each bite.

These are some of the classic recipes that Kelly has creatively reinvented with a healthier spin:

• Quinoa Pizza Bites
• Kale & Artichoke Dip
• Sweet Potato Tots with Creamy Ketchup
• Blueberry & Walnut Chicken Salad Sandwich
• Honeydew Caprese Salad with Quinoa

And here are some others that I cannot wait to try:

• Smashed Berry & Balsamic Kale Grilled Cheese
• Mini Cheesecakes with Blueberries
• Sweet Potato Pie with Maple Quinoa Crust
• Sweet Potato Mac & Cheese
• Chickpea Pesto Bagelwich
• Quinoa Breakfast Tacos

Kelly’s recipes include meat & gluten, but she offers a large amount of vegetarian recipes and many are naturally gluten-free or are easily swapped with gluten-free flours and bread/wraps. Some of her baked recipes offer gluten-free options.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

Print Recipe!

Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press

Chopped Purple Power Salad

gluten-free // yields 3-4 servings

for the salad:

• 2 tablespoons sesame oil
• 1 cup diced, de-stemmed kale
• 3/4 head purple cabbage, shredded and diced (appx. 3 cups)
• 1 cup cooked quinoa
• 3/4 cup coarsely chopped walnuts
• 1/4 cup crumbled goat cheese

for the dressing:

• 1/4 cup chickpeas, rinsed and drained
• 1 tablespoon soy sauce -- (use GF tamari if needed)
• 2 tablespoons honey -- (I used raw honey)
• 1 tablespoon plain Greek yogurt -- (I used full fat Greek yogurt)

To make the salad: Combine sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and softens the texture of the kale. Add the cabbage, quinoa, walnuts, and goat cheese and toss gently to combine.

To make the dressing: In a separate bowl, combine all dressing ingredients and use an immersion blender—a food processor or blender will also work—to puree until smooth.

Pour the dressing over the salad and toss thoroughly to combine.

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Ashley’s notes:

I would make a double batch of the dressing because it was super tasty and because it soaks in a bit if you are going to eat this the following day. The salad holds up well for leftovers or a packed lunch. It’s also much easier to blend a double batch (rather than single) of the ingredients in a blender.

I also used sheep’s feta instead of goat cheese (forgot to buy it) and it tasted perfect.

Chopped Purple Power Salad - from "Superfoods at Every Meal" photographed by: Ashley McLaughlin | edibleperspective.com

And now it’s giveaway time!

Kelly and Fair Winds Press are giving away 1 copy of Superfoods at Every Meal for one of you to enjoy!

To enter: Leave a comment below telling me the ingredients you just can’t get enough of right now, or one healthy change you’ve made so far this year.

Giveaway ends: 2/9/15 9pm EST

Happy weekending!!!

It’s going to be in the 60’s + 70’s all weekend here, so if you need me I’ll be outside.

Ashley