Healthy Fall Salads + Dinner Recipe
Juliann here, Siwicki Fit Fam! I adore Tieghan from Half Baked Harvest. She has the BEST recipes. I have never ever in my life made anything of hers that wasn’t absolutely delicious. This week I wanted to share a few of her salad recipes and a dinner recipe that is BOMB. I make all of these on rotation and they are all Siwicki Fitness HEALTHY approved!
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Ingredients:
2 small sweet potatoes, cut into 1/2 inch circles
1/4 cup extra virgin olive oil
1-2 teaspoons chipotle chili powder, use to your taste
2 teaspoons smoked paprika
kosher salt and black pepper
1 (14 ounce) can chickpeas, drained
1 large head kale, shredded
4 cups shredded brussels sprouts, or 1 additional head of kale
1-2 avocados, sliced
Ingredients for Parmesan Tahini Dressing
1/4 cup extra virgin olive oil
juice of 2 lemons
2 tablespoons Dijon mustard
2 tablespoons tahini
2 teaspoons Worcestershire sauce
1-2 cloves garlic, grated
kosher salt and black pepper
1/3 cup grated parmesan, plus more for serving
2 tablespoons fresh chopped parsley
Directions:
Preheat oven to 425 degrees F.
On a large rimmed baking sheet, combine the sweet potatoes, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
Meanwhile, in a large salad bowl, combine the kale and brussels sprouts.
To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.
Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
Ingredients:
3 tablespoons raw pine nuts
1 tablespoon salted butter
1 (14 ounce) can chickpeas, drained and patted dry
kosher salt and black pepper
1 tablespoon chopped fresh oregano
1 head Tuscan kale, shredded
4 cups baby arugula
4 carrots, thinly sliced into rounds
1 (8 ounce) jar oil packed sun-dried tomatoes, oil drained and reserved, tomatoes chopped
1/4 cup fresh dill, roughly chopped
1/4 cup fresh basil, roughly chopped
2 tablespoons fresh chopped chives
6 ounces feta cheese, crumbled
1-2 avocados, sliced
Lemon Vinaigrette Ingredients:
juice from 1 large lemon (or 2 smaller lemons)
2 tablespoons apple cider vinegar
1 teaspoon honey
pinch crushed red pepper flakes
Directions:
Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2-3 minutes. Slide the nuts onto a plate.
To the skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside.
Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives.
To make the vinaigrette. Whisk together the reserved sun-dried tomato oil (or 1/3 cup extra virgin olive oil), lemon juice, vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.
Pour the vinaigrette over the salad, tossing to combine. Top the salad with crispy chickpeas, feta, and avocado. Enjoy!
Roasted Squash, Caramelized Fig, and Feta Salad
Ingredients:
1 kabocha or acorn squash, sliced
1/4 cup + 2 tablespoons extra virgin olive oil
1/4 cup honey
2 tablespoons fresh thyme leaves
kosher salt
16-20 fresh or dried figs, halved
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 tablespoon orange zest
black pepper
4 cups baby arugula
4 ounces feta cheese crumbles
arils from 1 pomegranate
Directions:
Preheat the oven to 425 degrees F.
On a rimmed baking sheet, toss together the squash, 2 tablespoons olive oil, honey, 1 1/2 tablespoons thyme leaves, and a good pinch of salt. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the figs to the baking sheet and toss to combine. Return to the oven and roast another 10-15 minutes or until the figs have caramelized. If using dried figs, cook them only 5 minutes. This will soften them.
To make the dressing: In a mason jar, combine the remaining 1/4 cup olive oil, lemon juice, apple cider vinegar, remaining 1/2 tablespoon thyme, orange zest, and a pinch each of kosher salt and pepper.
Add the arugula to a large salad bowl and top with the roasted squash and figs. Crumble the feta overtop and sprinkle with pomegranate arils. Drizzle with the dressing. Enjoy!
Sheet Pan Salmon with Citrus Avocado Salsa and Potatoes
Ingredients:
1 pound baby potatoes, halved
5 tablespoons extra virgin olive oil
kosher salt and black pepper
4 (5-6 ounce) salmon fillets (try for Wild Caught Sockeye)
1 tablespoon chopped fresh oregano
1 teaspoon smoked paprika
1 tablespoon orange zest, plus 6 orange slices
1 tablespoon lemon zest
1 pinch crushed red pepper flakes
2 small shallots, thinly sliced
2 cups baby arugula
1 tablespoon toasted sesame seeds
Citrus Avocado Salsa Ingredients:
1 avocado, diced
1/2 cup fresh cilantro, chopped
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1/2 cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
juice of 1/2 an orange
juice of 1/2 a lemon
1 pinch flaky sea salt
Directions:
Preheat oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
Toss the arugula with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of arugula to each plate. Eat and enjoy!
