Dinner Salads with Roasted Beets and Mandarin Oranges

This side salad is a wonder: a great combination of fruits and vegetables, TONS of vitamin C, potassium, and fiber, GREAT taste, and beautiful on the plate. 

If you need a last minute addition to your Thanksgiving line up, or any dinner, this is a fantastic salad. Tangy vinaigrette, sweet berries and oranges, tart goat cheese, savory beets... this is making me want to quit describing it and go get one. (And I haven't even had breakfast yet! ha!)  This recipe makes 6 salads - just adjust the measurements up or down depending on how many you're making. (Note that the dressing makes quite a bit, so you won't need to make extra of that.)

I include a recipe here for a creamy balsamic vinaigrette, but honestly, most of the time, I use the organic balsamic from Aldi. It's so good. I should aspire in the New Year to make my own dressing more often; it's certainly not difficult! So, do whatever is easiest for you. Since we're roasting beets here, this salad needs a little more prep time than most, but you can also roast the beets earlier in the day, or the day before, and just bring them to room temperature before you assemble the salad. 

Happy Thanksgiving!

Dinner Salads with Roasted Beets and Mandarin Oranges

Balsamic Vinaigrette: (this will make a lot more than you need for this salad)

3/4 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp. mayonnaise
1 Tbsp. Honey
1 tsp. Dijon mustard

Salad:

6-8 cups spring mix (depending on how large you want the salads)
2 small beets, peeled and chopped
1 tsp. olive oil
3 mandarin oranges, "cuties"
1 6 oz. package blackberries
2 oz. goat cheese or honey goat cheese, crumbled

Toss the chopped beets with the olive oil, then season with salt and pepper. Spread the beets on a baking sheet and roast at 400 degrees for about 20 minutes. Allow to cool completely. (You can do this earlier in the day or the day prior. Refrigerate the roasted beets and then bring them to room temperature before assembling the salads.)

Make the dressing by combining the oil, vinegar, mayo, honey and mustard in a measuring cup. Whisk well to combine the oil and vinegar. Taste, and adjust ingredients as necessary. (Some vinegars are more potent than others; you may need a bit more honey, or you may prefer a bit more mayo if you like it extra creamy.)

Place the salad greens in a large bowl and drizzle vinaigrette over, a few tablespoons at a time. (You will only use part of the dressing). Toss to coat all the leaves. 

Divide the spring mix among six plates, then top with beets in the center. Peel and section the mandarins, and arrange those and the blackberries around each salad. Top each salad with crumbled goat cheese.  Serves 6.

 

Roasted Potato "Salad" with Dijon Vinaigrette

Here's another great summer salad recipe for your next al fresco dining adventure. This time, potatoes get the royal treatment -- roasted to perfection, then tossed with a light dressing, bacon, chives and cheese. It's a great change of pace from heavy mayo-based potato salads. 

 

This side dish goes well with any kind of meat: we loved it with both pork tenderloin and chicken, and it would be especially good with steak. You'll get the best results for this using Yukon Gold potatoes - they have a delicious creamy interior that roasts up beautifully and quickly in the oven. (Using the oven in summer is the only downside of this recipe. I suppose you could try air frying the potatoes but my air fryer wouldn't be big enough to do them all in one batch. So I used the oven and then we ate outside! ha!)

Toss the potatoes with olive oil and salt, then roast them in an even layer. I also broiled them for a couple minutes to get a nice blistery effect. 

Transfer the potatoes to a bowl, then top with the cheese so it can get a little melty on the hot potatoes! Yum.

Drizzle with the dressing. Mix it all up together so all the pieces are coated with the dressing, then add the bacon and chives. 

Voila! That's all there is to it. So simply, and such good flavor. 

You'll for sure want to taste test one of these beauties before you transfer it to a serving dish! 

Here's to many more nights eating outside yet this summer - and many more roasted potato salads!

Roasted Potato "Salad" with Dijon Viniagrette

Potatoes:

2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges 

2 tablespoons olive oil

Coarse salt and freshly ground black pepper

Dressing:
2 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. apple cider or balsamic vinegar
1 Tbsp. olive oil
¼ tsp. salt
Pinch of black pepper

Accompaniments:

1/2 cup crumbled goat cheese, feta, or Queso Fresca (you can also leave cheese out!)

2-3 Tbsp. finely chopped fresh chives

4-6 slices cooked, crumbled bacon

Preheat the oven to 400 and place a large, rimmed baking sheet in the oven.

In a large bowl, toss the potatoes with 2 Tbsp. olive oil. Season with salt and pepper. Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for and additional 10 minutes, until the potatoes are golden and tender.

Set the broiler to high. Place the potatoes near the heat source and broil for several minutes until the potato skins are blistered and toasty. (This is an optional step.)

While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl or liquid measuring cup. Chop the chives and cook and chop the bacon.

When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine. Garnish with bacon crumbles and chives. 

Serve warm or at room temperature. Makes 8 side dish servings. 

Recipe Source: Adapted from Mel's Kitchen Cafe

Mexican Street Corn Pasta Salad

This is one of the best side dishes I have made in a long time. Well, this, and the roasted potato "salad" that's going to be coming your way next. This is the summer of great sides! 

I made this wonderful salad for our July 4 weekend, and it won rave reviews. My pre-teen nephew gushed, "this tastes just like Chipotle!" If you have pre-teens, you know this is high praise. In fact, that whole dinner that night, which included grilled rubbed pork, garlic green beans, and fruit salad, left us with these empty dishes. 

That's a ringing endorsement!

Another endorsement came from our son, who ate several helpings on his birthday later in July, and who immediately asked for the recipe. So, that should be enough encouragement to get you to make this salad, already!

Corn, pasta, bacon, avocado, black beans, and a creamy, slightly kicky dressing - they all add up to more than the sum of its parts. It is SO good. Cook the bacon, then saute the corn in a dry skillet so that you get it partly "charred." (You could probably also saute it some bacon grease! ooh! up the ante!)

I've only used frozen corn, which is what I'm calling for in the recipe, because it's so convenient, but I bet the flavor factor would be even better if you used corn on the cob, and grilled it first... but even if you go the convenient route like I do, you will be overcome and overwhelmed by how good this is.

While the pasta cooks, chop up all your "greens" - green onion, cilantro, jalapeno.

When the pasta is done, drain it well and add it to a big bowl, then add the corn, bacon, black beans, and your greens.

Stir up the dressing ingredients and add about 3/4 of it to the salad.

Then add the chopped avocado and the rest of the dressing, and lightly stir it to combine.

Top with some queso fresca (Mexican cheese) or even feta, and be prepared to delight yourself and everyone who eats this!

Mexican Street Corn Pasta Salad

Salad:

2 cups farfalle, campanelle, or other medium sized pasta shape (dry)

3 cups frozen corn (or freshly cut off the cob)

1/3 cup sliced green onions

1/2 cup chopped cilantro

1-2 Tbsp. diced jalapeno pepper

6 sliced bacon, cooked and chopped

1/2 cup black beans, rinsed and drained

1 avocado, chopped

1/2 cup queso fresco or feta

Dressing:

1/2 cup mayonnaise

3 Tbsp. fresh lime juice

1/4 tsp. cumin

1/4 tsp. smoked paprika

1/2 tsp. chili powder

1/2 tsp. sriracha or chili garlic sauce

salt and pepper

For the dressing, combine the mayo, lime juice, cumin, paprika, chili powder, and hot sauce in a small bowl or medium measuring cup. Stir well, then add salt and pepper to taste. Adjust hot sauce as well to your preference.

For the salad, cook the pasta in salted boiling water til al dente. Drain completely.

Meanwhile, saute the corn in a dry skillet over medium high heat. Put the corn in the skillet, then let it sit for a few minutes to develop a "char" before stirring. Cook for just a minute or so after the char develops. 

When the pasta is done, transfer it to a large bowl, then add the corn, green onions, cilantro, jalapeno, bacon, and black beans. Add about 3/4 of the dressing, then stir well to combine. Add the avocado and the rest of the dressing, then fold together til everything is evenly distributed. Top with the queso fresco or feta, and serve! Makes 6-8 side dish servings.

Summer Salad with Peaches and Blue Cheese

 

It is pretty rare that I make a green salad that doesn't include some sort of fruit. In the fall, I love including apples and dried cranberries, or pears and figs. In the summer, the choices seem to be endless: strawberries, blueberries, blackberries, peaches! 

I especially like the combination of peaches and blue cheese and decided to make a salad featuring those ingredients. I threw in some red onion and cucumber for both crunch and flavor contrast. But how to make a truly winning salad? Add the amazing sweet and spicy almonds.

I brought this to a family dinner and a certain young male teen even took seconds!  It's really good.  

Take advantage of the beautiful summer produce still available, and make yourself a green salad with lots of fruit.

Summer Salad with Peaches and Blue Cheese

6-8 cups mixed greens
1/4 cup balsamic vinaigrette, or more or less to taste
2 thin slices red onion, halved into half moon rings
1/3 large cucumber, sliced into half moons
1 large peach, or 2 small peaches, pitted and sliced
1/4 cup blue cheese crumbles
1/4 cup slivered almonds
1 Tbsp. sugar
1/2 tsp. cayenne pepper (or less)

In a small skillet over medium heat, toss the almonds in the sugar and cayenne. Stir frequently, or constantly, until the almonds are toasted and coated but not burnt. Watch carefully and stir!  Remove the almonds to a plate to cool.

In a large bowl, toss the salad greens and onions with the dressing until completely coated. Layer the greens on a large plate, and top with the cucumbers. Arrange the peach slices around the perimeter of the platter. Sprinkle with blue cheese crumbles. Break up the almonds into bite sized pieces and sprinkle on top of the salad.  Serves 6-8.

Apple, Pecan and Craisin Coleslaw

It's almost summer! This coming weekend marks the delineation between spring and summer, even though the equinox is not until June 21... and along with summer comes picnics, potlucks, food on boats, eating outdoors, grilling, and lots of memory making involving food.

This salad is sure to create some of those good memories. Although our family's favorite summer salad of all time is Oriental Coleslaw, this new version of cabbage salad got high reviews. It's a nice change of pace from the vinaigrette based salad. 

An easy homemade dressing added to bagged coleslaw (or shred your own like I did here) is fancied up with apples, pecans and craisins. I even toasted the pecans! Get ready for the rave reviews when you bring this salad to the next summer get together. 

Apple, Pecan and Craisin Coleslaw

1 large apple, chopped (Honeycrisp or Gala work well)

1 cup craisins

1 cup chopped pecans

2 - 11 oz. bags prepared coleslaw (or shredded cabbage and carrot equivalent)

4 green onions, sliced

3/4 cup mayo

3/4 cup sour cream

1/4 cup apple cider vinegar

2 Tbsp. honey

1/2 tsp. salt

In a large bowl, toss together the coleslaw, craisins, pecans, green onion and apple. 

In a large measuring cup, whisk together the mayo, sour cream, vinegar, honey and salt. Pour just over half the dressing over the combined veggies and toss to coat. Add more dressing as needed. 

Refrigerate if not serving immediately. You may need to add more dressing before serving if the coleslaw has been sitting awhile.  Serves 10-12.

Pear, Raspberry and Pistachio Salad with Poppyseed Dressing

It's pretty unusual for me not to be posting a cookie recipe or a holiday dessert on the Monday before Christmas. I've done a little baking, but honestly I'm not as into it as usual. And that's ok. Because we all need vegetables, too.

I made this salad last week when I had pears that needed o be used up. (Again, with the buying too much produce!) I loved the combination of the pears and raspberries with the tang of the poppyseed dressing. And the pistachios? Those salty wonders just took this right over the top.

This salad was a big hit with my family and would be a great addition to any holiday menu. I love that it's so beautiful on the plate, too. And when you eat this salad, you can justify eating even more cookies. So, that's a pretty good deal. Merry Christmas!

Pear, Raspberry and Pistachio Salad with Poppyseed Dressing

6 cups spring mix
1 cup raspberries
2 pears, thinly sliced
1/3 cup shelled pistachios
1/3 cup crumbled feta cheese

Creamy Poppyseed Dressing:
1/3 cup mayonnaise
1/4 cup milk
3 Tbsp. sugar
4 tsp. cider vinegar
2 tsp. poppy seeds

For the dressing, in a large measuring cup, whisk together the mayonnaise, milk, sugar, and vinegar until the sugar is dissolved. Stir in poppyseeds.

Place the spring mix in a large bowl and pour dressing over. Toss to coat all the greens. Divide the greens among 4-6 salad plates (depending on how big you want each salad to be!) and top with sliced pears, raspberries, feta and pistachios. Serve immediately. Serves 4-6.

Cherry Chicken Pasta Salad

This is one of my favorite salads from the grocery deli counter. I don't buy it very often, but enjoy it at potlucks and other events when other people buy it and bring it! So I couldn't have been more thrilled when Lund's and Byerly's released the RECIPE for this salad. I knew from eating it that it wasn't complicated, but I couldn't really place the dressing. Now that I see the recipe, I feel kind of silly. It's so exceedingly simple, that dressing - just prepared poppyseed dressing and mayo!

Although late September is an odd time to be making pasta salad, the 87 degree weather makes it possible - it's just not beef stew time yet, is it? So if you need a simple lunch or dinner, or want to be the envy of everyone at the next potluck - make this salad! It's really delicious.

Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Full Plate, Wonderful Wednesday, Foodie Friday, Weekend Potluck, Awesome Friday.

Cherry Chicken Pasta Salad

2 cups cooked, chopped chicken
12 ounces small pasta shapes (like gemelli or small shells)
3/4 cup thinly sliced celery
3/4 cup chopped red onion
1 cup dried cherries, cut in half
3/4 cups mayonnaise
3/4 cups Poppy Seed Dressing
1 tsp. salt
1/4 tsp. black pepper
Spring mix or spinach, for serving

Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.

In a large bowl, combine chicken, pasta, celery, onion and cherries.

In a large measuring cup, combine mayonnaise, poppy seed dressing, salt and pepper.

Fold 1 cup of dressing into salad, reserving the rest. Refrigerate the salad, covered, several hours or overnight.

To serve, add remaining dressing as needed. Serve on a bed of your favorite greens.

Recipe Source: Adapted from Lunds and Byerlys

Southwest Pasta Salad with Chili Lime Dressing

There are a few weeks left of summer, so there's plenty of time to get this great pasta salad onto the menu of your next picnic or get together. This salad has the best flavor! A spunky dressing combines with corn, black beans, onions, cilantro and of course, pasta, to really make your taste buds sing! It's a nice change of pace from the traditional Italian pasta salad, and would be great alongside grilled meat or even fajitas!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, What's Cooking, Wow Me, Wow Us, Hearth and Soul, Full Plate, Foodie Friday, Friday Frenzy.


Southwest Pasta Salad With Chili Lime Dressing

Dressing:
2/3 cup light sour cream
1 tsp. chili powder
zest and juice of 1 lime
salt & pepper

Salad:
3 cups pasta shells
1 can corn
1/4 cup green onions, diced
1 can black beans, rinsed and drained
1/3 cup shredded Parmesan cheese
1/2 to 1 jalapeno, seeded and finely diced
2 Tbsp. fresh cilantro, chopped

Whisk all dressing ingredients together until smooth. Taste and adjust salt as necessary. Chill, covered, until ready to use.

For the salad, cook the pasta in a large pot of boiling water. Drain and rinse with cold water.

To the cooked pasta, stir in the corn, green onions, black beans, cheese, jalapeno, and cilantro. Add the dressing and stir well to combine. Refrigerate a couple hours to let the flavors meld.

Recipe Source: Adapted from Jo and Sue

Shrimp, Avocado and Roasted Corn Salad

When I saw the two ingredients for this month's Improv Cooking Challenge, I KNEW I had to participate! Fish and avocado? How can that go anywhere but delicious? There were lots of options here - tacos, appetizers, sandwiches, but now that's it's summer, I knew the perfect way to combine them - in a salad. This salad is not your ordinary dinner salad - it's special - and not just because of shrimp and avocado. But those two ingredients shine when paired with bacon, ROASTED corn (sounds harder than it is, I promise!) and a super yummy dressing with pesto as the star. No oven required, just a skillet over the stove, and dinner will be on the table and in your belly super fast.

Shrimp, Avocado and Roasted Corn Salad

2 ears of sweet corn, shaved off the cob
3 strips of bacon, diced
1/2 lb. large cooked shrimp, tails removed
4-5 cups chopped Romaine lettuce or Spring Mix
1 avocado, peeled, pitted and diced

Buttermilk Pesto Dressing:

1/2 cup buttermilk
1/2 cup mayo
1/4 cup pesto
1 Tbsp. lemon juice
salt and pepper, to taste

Make the dressing by combining all ingredients in a large measuring cup and whisking well. (Note: you will only use about 1/3 to 1/2 of the dressing for these two servings, so save, covered in the fridge, for another use.) Set aside.

For the salads, heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce the heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring occasionally, until crispy. Remove the bacon with a slotted spoon, then wipe out most of the grease, leaving about 1-2 tsp. in the skillet. Add the shrimp and saute until warmed through, about 2 minutes. Remove shrimp and set aside.

Divide the lettuce between two plates, then drizzle on the dressing. Top evenly with the shrimp, corn, bacon and avocado. Serves 2.


Recipe Source: Adapted from Gimme Some Oven

An InLinkz Link-up

Summer Salad with Blueberry Balsamic Vinaigrette

Have I mentioned how much I love summer? The hotter weather seems to call for lighter eating, and this salad fits the bill perfectly. I make this so often, and I just realized I should share it with you, so you can make it and love it too. I usually make it as a side salad, but you could easily throw some cooked, shredded chicken on top and have a wonderful meal. It's incredibly versatile, too - although I love using blueberries to "match" the vinaigrette, you could use any type of berry. Also, if you don't have macadamias, use almonds or pecans or walnuts, whatever you have on hand.

Note: this dressing makes enough for probably 4 different salads like this. Just keep it in the fridge, and let it come to room temperature and whisk again before using.

For the dressing, combine the oil, vinegar,

mayo,

honey

and mustard and whisk well.

In a large salad bowl, toss the spring mix with the onion and blueberries.

Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with cheese and nuts.

Enjoy!

One year ago: Strawberry Pound Cake with Strawberry Glaze
Two years ago: Chocolate Ice Cream
Three years ago: Shrimp with Orzo
Four years ago: Melon Breeze
Five years ago: Raspberry Cake

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create, Link, Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Share Your Stuff, Tickle my Tastebuds.

Summer Salad
1 - 5 oz. bag spring mix
1/4 cup thinly sliced red onion
1/2 cup blueberries
1/4 cup blue cheese crumbles (or goat cheese or feta)
1/4 cup macadamia nuts, chopped and toasted

Blueberry Balsamic Vinaigrette
3/4 cup olive oil
1/4 cup blueberry balsamic vinegar
1 Tbsp. mayonnaise
1 Tbsp. Honey
1 tsp. Dijon mustard

For the dressing, combine the oil, vinegar, mayo, honey and mustard and whisk well. In a large salad bowl, toss the spring mix with the onion. Drizzle with the dressing (you won't need all of it!) and toss to coat all the lettuce pieces. Top with blueberries, cheese and nuts. Serves 4-6 as a side course, with leftover dressing.

Avocado Strawberry Spinach Salad

I love spinach, and I eat a lot of it, mostly in smoothies. But spinach salad is my second favorite way to get enough calcium and all the other good stuff contained in spinach. I usually add strawberries to my spinach salad, but I thought this twist on the "regular old" salad was fun - avocados and blue cheese are added for additional flavor and texture. I served this with carnitas, and it was a great accompaniment. I hope you'll try it today!

To make the dressing, combine olive oil, vinegar, honey,

poppyseeds, ground mustard and salt and pepper to taste. Whisk well to combine.

Place spinach, strawberries, and onions in a large salad bowl.

Toss with your desired amount of dressing. Carefully toss in avocado. Sprinkle with blue cheese and almonds. Serve immediately. What a tasty way to get several servings of fruits and vegetables!

One year ago: Asian Mango Slaw
Two years ago: Caramel and Chocolate Covered Rice Krispie Bars
Three years ago: Asparagus and Shrimp Quiche
Four years ago: Springtime Shells
Five years ago: Chocolate Glazed Almond Bars

You'll find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy.

Avocado Strawberry Spinach Salad

6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, diced
4 ounces crumbled gorgonzola or blue cheese
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced

Poppyseed Dressing:
1/2 cup olive oil
3 Tbsp. apple cider vinegar
2 Tbsp. honey
1 Tbsp. poppy seeds
pinch of ground dry mustard
salt and pepper

To make the dressing, combine olive oil, vinegar, honey, poppyseeds, ground mustard and salt and pepper to taste. Whisk well to combine.

Place spinach, strawberries, and onions in a large salad bowl. Toss with your desired amount of dressing. Carefully toss in avocado. Sprinkle with blue cheese and almonds. Serve immediately.


Recipe Source: Gimme Some Oven