Tag Archive for: salad

Roasted Veggie Winter Salad

While most people think of salads as a crisp and refreshing summer meal, we’re here to tell you salads can also be warm and hearty for the wintertime!

 

Roasted Vegetables

You can use any roasted veggies you like here – it will be delicious no matter what. These are some favorites for roasting, and they taste great warm or cooled. Cut into about 1/2 inch pieces, drizzle with olive oil, salt and pepper, and roast at about 400 degrees for 35-40 minutes, flipping or stirring once.

  • Butternut Squash
  • Baby potatoes
  • Carrots
  • Parsnips
  • Broccoli
  • Cauliflower
  • Red Onion
  • Olive Oil
  • Sea salt and black pepper to taste

Salad

  • 1 tablespoon Olive Oil
  • 2 tablespoon Balsamic vinegar
  • 2 tablespoons each of fresh basil, coriander and parsley, finely chopped
  • Sea salt and black pepper to taste
  • Feta cheese crumbles
  • 1 package Revolution Farms Michigan Spring Mix

 

Instructions

  • Whisk together the olive oil, balsamic, salt, pepper and herbs to make the salad dressing
  • Remove veggies from the oven.
  • Top salad with roasted veggies, drizzle the dressing on top and crumble the feta on top of that!
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Fall Chickpea and Cranberry Salad

This fall salad is packed with protein and delicious fall-inspired ingredients, combined for maximum flavor and texture that’s perfect for either a main course or side salad, depending on your menu.

Ingredients

  • 1 package Revolution Farms POW! Superfood Mix
  • 1 15 oz. can chickpeas
  • 2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • Salt to taste
  • 1/4 cup pepitas
  • 1/4 cup pecan halves
  • 1/4 cup dried cranberries
  • 1/2 cup pomegranate seeds
  • 1/4 cup vinaigrette dressing

Instructions

  • Preheat oven to 400 degrees F.
  • Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.
  • Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.
  • Chop the POW! Superfood salad greens and toss with pepitas, pecans, pomegranate seeds and dried cranberries.
  • Add vinaigrette on top.
  • Add in the roasted chickpeas, toss, and enjoy.
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Eggs & Bacon Breakfast Salad

This breakfast salad features your favorite breakfast combo of eggs and bacon on a medley of our fresh, local lettuce greens, black beans, tomatoes, red onion, avocado, cotija cheese and topped with a creamy spicy verde dressing! It’s a great way to switch up your normal breakfast routine!

This breakfast salad is the perfect meal to power pack your morning with some veggies, served for a brunch, or a fabulous twist on brinner (breakfast dinner).

For the full recipe created by our friend Amber, click through below to Mommy Gone Healthy!

Egg & Bacon Breakfast Salad with Creamy Verde Dressing

 

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Grilled Steak Salad with Blackened Corn

This grilled steak salad with blackened corn is a favorite of Amber from Mommy Gone Healthy. If you need some fresh inspiration, give this one a try!!

To make this salad, start off with a hearty bed of Michigan Spring Mix. Top with grilled steak & charred corn (drizzle EVOO on corn cobs and grill with your steak), add your veggies (tomatoes, red onion, peppers, cucumbers), a generous amount of blue cheese and drizzle with herby balsamic dressing.

Herby balsamic dressing ingredients:

  • ⅓ cup olive oil
  • 3 T. balsamic vinegar
  • ½ T dijon mustard
  • 1 tsp honey
  • 1 clove minced garlic
  • 1 T. chopped fine fresh basil
  • 1 T. chopped fine fresh parsley

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Summer salad

Zesty Zing Summer Salad

Looking for a summer salad recipe with fresh, zesty flavor and a bit of a kick? Look no further. This unexpected salad combo created by Hannah over at Detroit is for Foodies will wow your guests this summer.

Start with Revolution Farms’ new Zesty Zing mix, and top with your favorite fruits, veggies and proteins. Hannah uses radishes, cucumbers, strawberries and grilled shrimp in this version, which is a fantastic combo of sweet, crunchy and savory.

Toss greens in this homemade dressing recipe and serve! If you ever doubted that using freshly made dressing instead of the bottled stuff makes a difference, just try this. You won’t go back.

Summery Salad Dressing Recipe

  • 1/4 cup apple cider vinegar or lemon juice
  • 2/3 cup avocado oil
  • 1 tsp Dijon
  • 2 tsp celery seeds
  • 1 tbsp minced onion
  • Pinch of Kosher Salt
  • 1 tbsp maple syrup

Add all ingredients except the oil to a food processor. Process and slowly add the oil. Refrigerate for an hour if possible before serving on Revolution Farms Zesty Zing! mix.

Summer salad

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Italian Chopped Salad Pizza

Italian Chopped Salad Pizza

Our friend Amber over at Mommy Gone Healthy found a way to combine two favorites into one unique mashup dish – salad and pizza!

 

This Italian Chopped Salad Pizza has any number of variations you could make to customize it to your taste, but however you make it, it’s a winner for adults and kids alike. This version uses our Great Lakes Gourmet Mix to make a delightful Italian Salad.

 

Recipe is on her site over at Mommy Gone Healthy:

Italian Chopped Salad Pizza

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BLT Lettuce Wraps

For all the BLT lovers, here’s a lightened up, low-carb option made with our Buttery Bibb lettuce! This includes three fun variations with delicious flavors! Buttery Bibb’s soft leaves are perfect for lettuce wraps:

BLT Lettuce Wraps 3 Ways

Start with one Bibb leaf laid out on plate or cutting board. Then add:

  • Bacon, tomato, hard boiled egg, mayo, chives, OR
  • Bacon, tomato, blue cheese, OR
  • Bacon, tomato, avocado, greek yogurt ranch sauce (¼ c. greek yogurt, 1 tbsp mayo, 1-2 tbsp milk, ranch seasoning powder)

This satisfies the BLT flavor profile without all the carbs, and adds a little extra flavor in each one with unexpected ingredients. Enjoy!

Recipe courtesy of Amber Battishill at @mommygonehealthy.

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grilled peach saladTara Snyder @bearnecessities__

Grilled Peach Salad

grilled peach salad

Grilled fresh peaches add depth to this end-of-summer salad.

Michigan peaches can’t be beat, and they are one of the well-known rewards at the end of a Michigan summer. This salad showcases fresh peaches, grilled to bring more depth and sweetness to their already perfect taste, combined with Buttery Bibb lettuce, burrata, walnuts and spicy red onions.

 

This delicious Grilled Peach Salad recipe comes to us courtesy of Tara Snyder, creator of the beautiful recipes at @bearnecessities__.

Ingredients
1 4oz container of Buttery Bibb Lettuce
3-4 peaches sliced and pits removed
½ of red onion sliced
⅓ cup of raw walnuts
2-3 pieces of burrata sliced
S+p if you desire

 

Grilled peaches

  • 3-4 peaches sliced pits removed
  • ¼ cup of brown sugar
  • ½ teaspoon of cinnamon
  • 2 tablespoons of avocado oil

Preheat the grill to about 400. Mix the brown sugar and cinnamon together in a small bowl. Brush the avocado oil on the inside of the peaches. Sprinkle peaches with brown sugar mixture. Grill facing down for 7-10 minutes.

 

Croutons

  • 3-4 sliced of cubed of sourdough bread
  • 4 tablespoons of olive oil
  • 1 teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • Salt and pepper to taste

Preheat oven to 350. For croutons line a pan with parchment paper or a Silpat. Add the cubed sourdough, olive oil, and spices to a bowl and mix well. Bake for 15-20 minutes or until golden brown.

Dressing

  • Cider vinaigrette
  • ¼ cup of apple cider
  • 3 tablespoons of ACV
  • 1 teaspoon of dijon mustard
  • 1 clove of garlic finely minced or you could use a grater for this as well
  • 5 teaspoons of raw honey
  • ¼ cup + 1 tablespoon of olive oil

Add all of the ingredients together in a jar with a lid and mix well. Keeps well in the fridge for up to a week.

Assemble the salad:
Add the greens. Top with peaches, walnuts, cheese, onion, and s+p. Drizzle with the vinaigrette and enjoy.

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Grilled Salad Flatbreads

A tasty new take on salad - in a different form! A tasty new take on salad – in a different form!

This is the ultimate first course meal that looks elegant but is quite simple to prepare. It’s essentially a delicious simply dressed salad on freshly grilled flatbread. The richness of the ricotta mixture pairs perfectly with the brightness of the fresh salad greens. One bite of this flatbread will have you looking at salads a completely different way.

Ingredients: 

  • 1 cup of ricotta cheese
  • ¼ cup heavy whipping cream
  • 2 tablespoons lemon juice, divided, plus zest from lemon
  • ¼ teaspoon salt sea, additional to taste
  • 1/8 teaspoon black pepper, additional to taste
  • 2 flatbreads (naan or Greek pita works best)
  • 10-12 cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2 cups Revolution Farms Salad Mix

Preparation: 

  1. Wash and dry salad mix.

  2. Preheat grill to 400 degrees or medium-high heat.

  3. While grill is preheating, combine ricotta and whipping cream. Mix vigorously with a whisk until light and airy, about 1-2 minutes. Then add 1 tablespoon of the lemon juice, sea salt, and black pepper. Set aside.

  4. Next, place tomatoes in a grill safe pan and place on the grill until blistered, about 5-7 minutes. Once tomatoes have blistered, grill flatbreads for 1 minute on each side or until grill marks form.

  5. To build flatbread, spread a thick layer of the ricotta mixture on the warm flatbread. Toss salad mix with 1 tablespoon of lemon juice, olive oil, and salt and pepper to taste. Place the dressed greens on top of the flatbread then add the grilled tomatoes.

  6. Serve immediately. Makes 2 flatbreads.

(Recipe developed exclusively for Revolution Farms by one of our favorites, Jenny with the Good Eats!)

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