Squash salad with lentils and goat cheese

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash (1-inch cubes) (from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or sweet smoked paprika
1/2 teaspoon coarse salt
4 cups baby arugula (optional)
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaves (optional)
1 tablespoon red wine vinegar, plus additional to taste
Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

Preheat oven to 400°F. Toss squash cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, squash, any oil you can scrape from the baking sheet (I didn’t get enough for this to be worth it) with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

Brown sugar coconut glazed rutabaga salad

• 3 pounds rutabaga, peeled and cut into bite-sized chunks

• 2 tablespoon coconut oil, warmed to melt

• 1 1/4 teaspoon coarse kosher salt, divided

• 2 tablespoons brown sugar or coconut sugar

• 2 tablespoons red wine vinegar

• 2 tablespoons avocado oil, or organic canola oil

• Freshly ground pepper to taste

• 4 scallions , finely sliced

Preheat oven to 375°F.

1. Toss rutabaga, coconut oil, and 1/2 teaspoon salt in a large bowl to coat. Spread the rutabaga out in an even layer on a large rimmed baking sheet. Roast, stirring once or twice, until the rutabaga is almost completely tender, and browning on the bottom, 30 to 35 minutes. Scrape the rutabaga back into the bowl. Add sugar and toss to coat. Spread the mixture back out onto the pans and return to the oven. Cook, stirring once or twice, until the rutabagas are glazed with the brown sugar, 8 to 12 minutes longer. Mound on a large serving platter.

2. Combine vinegar, oil, pepper, and the remaining 3/4 teaspoon salt in a small jar. Cover and shake to combine. Pour dressing over the vegetables and top with scallions.

Broccoli Rubble Farro Salad

• Salt

• 1 cup semi-pearled farro

• 1 pound broccolini or regular broccoli (previously: 2 pounds, see note)

• 4 tablespoons olive oil

• 2 cloves garlic, minced

• Red pepper flakes, to taste

• Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)

• Freshly ground black pepper

• 4 ounces pecorino romano, grated or ground in a food processor

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Summer bean salad

2 large bell peppers

• 1 poblano pepper or a third bell pepper

• 3 15-ounce cans cannellini beans, drained and rinsed (or 1 pound dried, cooked)

• 1 cup chopped tomatoes

• 1/2 cup chopped red onion

• 6 tablespoons extra-virgin olive oil

• 4 tablespoons sherry vinegar

• 2 garlic cloves or 1 large, minced with a teaspoon or two of oregano

• 1 tablespoon freshly-squeezed lemon juice

• 1 teaspoon fine sea salt

• 1 tablespoon roughly chopped basil

• 1 tablespoon roughly chopped fresh oregano leaves (or 1 1/2 teaspoons dried oregano)

• Freshly ground black pepper or red pepper flakes

• 1/4 cup chopped fresh flat-leaf parsley

• 1 to 2 cups radicchio in 1/4-inch ribbons or torn into bite-size pieces

Heat your broiler. Put your peppers on a rimmed baking sheet and broil, turning occasionally, until charred on all sides, 6 to 8 minutes. Set the peppers aside to cool until you can handle them.

In a big bowl, add the beans. When cool enough to handle, break the peppers open over the beans and let the peppers’ juices run out. Pull the charred skin and seeds from the peppers and discard. Sometimes, I find it easiest to give each pepper strip a quick rinse under cool water to remove clinging seeds. Cut the peppers into thin strips and add to the beans along with the onions and tomatoes, plus any more juices that collect. Chop garlic with herbs until finely minced and add to bowl. Drizzle the oil, vinegar, and lemon juice over the salad and sprinkle with the salt, pepper, and herbs. Toss to combine everything. Here, you can add ribboned radicchio, as I do, or you can put torn pieces on a plate later and serve the bean salad on top of it. The salad is ready to eat now, but it’s even better after marinating for an hour or two.

Shaved fennel and crushed olive salad

• 1 cup castelvetrano (large, green) olives

• 2 large fennel bulbs, tough outer leaves discarded, bulbs, stems, and fronds separated

• 1/4 cup olive oil

• 2 tablespoons white wine or champagne vinegar

• Finely grated orange zest from most of 1 orange (1 teaspoon)

• Pinch of crushed red pepper flakes

• Kosher salt, freshly ground black pepper

• 1 lemon

• 3 ounces thinly shaved aged provolone cheese, or another sharp cheese, such as pecorino (about 1 cup)

• Flaky sea salt, to finish

  Crush olives with a flat-bottomed cup, the side of a chef’s knife and remove pit. Coarsely chop olives so that you get big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 1/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.

  Halve fennel bulbs lengthwise. Using a mandoline or your exceptional knife skills, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-quarter of lemon over. Juice the lemon over it. Season with salt and toss to coat; add more salt if needed.

  Combine and toss the fennel and olive mixture and serve.

Smitten Kitchen's Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

A flexible keeper to hold onto for all season.

Chopped Salad with Feta, Lime, Mint and Sunflower Seeds

3 cups chopped, crunchy vegetables like radishes, cucmbers,carrots, peppers, etc.

2 cups thinly sliced lettuce
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 scallions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves

Mix the vegetables, feta, scallions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Slovenian Beet Salad

I always make extra beets so I have leftovers to make this salad. My grandparents were immigrants from Slovenia and always kept a large garden so vegetables were always served at every meal. This little salad is a great side for just about any meal.

Leftover cooked beets, sliced

thinly sliced onions

olive oil

red wine vinegar

salt and pepper

sugar

Toss beets and onions and then dress with oil, vinegar, salt, pepper and sugar to taste. Easy peasy and tasty too.

Date, feta and red cabbage salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin
3 tablespoons olive oil
2 tablespoons lime or lemon juice
Salt and red pepper flakes
About 1/2 cup pitted dates, coarsely chopped or sliced
4 ounces feta, crumbled into chunks
1 tablespoon chopped flat-leaf parsley
2 teaspoons well-toasted sesame seeds

Toss cabbage with olive oil and first tablespoons of lime juice, plus salt and peppe

Toss dressed cabbage gently with half of dates and feta. Sprinkle with remaining dates, then feta, then parsley and sesame seeds. Dig in.

Escarole salad with walnuts, dried cranberries and blue cheese

Escarole is a hearty green that pairs well with sharp cheeses, fruit and nuts.This is a loosey goosey recipe that allows substitutions of other nuts (almonds, pecans or pepitas) other sharp cheeses (parmesean for example) and different dried fruits (raisins, cherries, etc), pears are also delicious instead of apples.

• Walnuts, about 1/2 cup

• 1/2 cup dried cranberries

• blue cheese

• 1 crisp apple, chopped

• 1 head of escarole, dark green outer leaves removed, tips chopped off and discarded, remainder washed and chopped

Dressing ingredients

• clove of garlic or shallot roughly chopped

• salt and peppers

• glug of maple syrup

• 1/4 cup of olive oil

• glug of balsamic vinegar

• squirt of dijon mustard

Toast walnuts in a pan over low heat. Don’t let them burn and remove from heat when they start to brown. Chop walnuts. Assemble salad by topping washed and chopped ribs of escarole with dried fruit, chopped apple, walnuts, and crumble blue cheese.

Blend dressing ingredients with an immersion blender and adjust flavors to your liking and poor over salad and toss. Correct ingredients to your liking.

Couscous salad with butternut squash and cranberries

• 1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1-inch pieces

• 1 small yellow onion, thinly sliced

• 5 tablespoons olive oil, divided

• 2/3 cup dried cranberries

• 1 1/2 cups uncooked Israeli (pearl) couscous

• 3 cups water

• 2 tablespoons apple cider or white wine vinegar

• Finely grated zest of 1 small orange

• 1/2 teaspoon. ground coriander

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground cumin

• 1/2 teaspoon kosher salt, plus more for seasoning

• 1 (15-ounce) can garbanzo beans, drained

• 4 ounces soft goat cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. Place the squash cubes and onion slices on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with a big pinch of salt, and toss to combine. Spread into an even layer.

Roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Set aside to cool before combining with other ingredients.

Meanwhile, cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Heat 1 tablespoon of the oil in a large saucepan over medium heat until shimmering. Add the couscous and cook, stirring occasionally, until toasted and light golden-brown, about 3 minutes. Add the water and a big pinch of salt, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender, about 10 minutes. Drain the couscous through a fine-mesh strainer.

Whisk the vinegar, remaining 2 tablespoons oil, zest, coriander, cinnamon, nutmeg, cumin, and 1/2 teaspoon of salt together in a large bowl. Add the squash, onions, couscous, garbanzo beans, and drained cranberries. Gently stir to combine. Sprinkle with the goat cheese and gently fold them into the salad. Taste to check seasoning and add salt if needed. Serve at room temperature or cold.

Garlic Marinated White Beans with Celery and Parsley

• 8 ounces white beans (chickpeas also work well), soaked in water overnight

• 2 cloves garlic, minced

• 1/2 cup olive oil

• 1/2 cup sherry or red wine vinegar

• 2 teaspoons salt

• 1 tablespoon mustard (whole-grain or Dijon are my favorites)

• 1 bunch fresh parsley (about 1 1/2 cups), coarsely chopped

• 1 bunch celery (8 ounces), thinly sliced

Drain and rinse the soaked beans and boil in fresh water until tender but not falling apart, about 30 minutes.

Combine garlic, oil, vinegar, salt, and mustard.

Drain the cooked beans and immediately dress with the vinaigrette. Combine the beans with the parsley and celery just before serving. Taste for salt, vinegar, or olive oil.

Kale salad with pecorino and walnuts

One of my favorite kale salads.

1/2 cup (55 grams or 2 ounces ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch kale, washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. Cut into thin ribbons.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.

Vietnamese Chicken Salad

• 1 pound boneless, skinless chicken breasts (about 2 medium)

• 1 teaspoon kosher salt

• 1/2 medium red onion

• 2 tablespoons rice vinegar

• 1/2 medium green cabbage (about 1 1/2 pounds)

• 1 large carrot (about 6 ounces), or 1 1/2 cups pre-shredded carrots (4 ounces)

• 1/2 bunch fresh cilantro, thai basil or mint

• 1/2 to 3/4 cup fried shallots

For the dressing:

• 1 clove garlic

• 1 to 2 medium limes

• 1/3 cup rice vinegar

• 2 tablespoons fish sauce

• 2 tablespoons granulated sugar

Place 1 pound boneless, skinless chicken breasts in a single layer in a medium saucepan. Add enough water to barely cover the chicken and 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook until just cooked through, about 15 minutes. Meanwhile, pickle the red onion and prepare the remaining ingredients.

Thinly slice 1/2 medium red onion and place in a small bowl. Add 2 tablespoons rice vinegar and toss to combine. Let sit for 15 minutes.

Prepare the following, adding each to the same large bowl (use the biggest one you have!) as you complete it: Remove the outer leaves from 1/2 medium green cabbage. Trim the core, then thinly slice the cabbage about the same width as the onion (about 8 cups). Peel 1 large carrot, then cut crosswise into 2-inch pieces. Cut the pieces lengthwise into 1/8-inch thick planks. Stacking a few planks at a time, very thinly slice lengthwise into matchsticks. (If using pre-shredded carrots, add 1 1/2 cups directly to the bowl.) Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro sprigs until you have 1/4 cup.

When the chicken is ready, transfer to a clean cutting board and let cool. When the onions are ready, drain off the vinegar. Meanwhile, make the dressing.

Mince 1 garlic clove and place in a small bowl. Juice 1 to 2 medium limes into the bowl until you have about 2 1/2 tablespoons. Add 1/3 cup rice vinegar, 2 tablespoons fish sauce, and 2 tablespoons granulated sugar, and whisk to combine.

Shred the chicken into bite-sized pieces. Add the chicken and onions to the vegetables and toss with your hands to combine. Drizzle with the dressing and toss to combine. Let sit for 5 to 10 minutes for the flavors to meld. Taste and season with more lime juice as needed. Sprinkle each serving with 1 to 2 tablespoons fried shallots and serve with prawn chips if desired.

Brussels sprouts salad

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

• 12 ounces Brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

  Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

  Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.

  Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat.

  Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

  Slowly whisk remaining olive oil in cup (~1/4 c to 1/3 c) into lemon-juice mixture. Season dressing to taste with salt and pepper.Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Wilted Escarole Salad

½ loaf country-style bread (about 8 oz.), crust removed, torn into 1” pieces (about 5 cups

7 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

2 garlic cloves, coarsely chopped

1–2 anchovy fillets packed in oil

¼ teaspoon crushed red pepper flakes

2 tablespoons (or more) white wine vinegar

1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer and bake, tossing occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 4 Tbsp. oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons, and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Step 4

DO AHEAD: Croutons and vinaigrette can be made and escarole can be prepped 1 day ahead. Store croutons wrapped airtight at room temperature. Let vinaigrette cool; cover and chill. Gently reheat vinaigrette before using.

Napa Cabbage Salad

This recipe was found in the Tassajara Cookbook by BFCT president, Peter Littell, who passed it on to shareholder Rhonda Newman, who gave the list of ingredients to Karen Romanowski, who doesn't measure ingredients, who makes it for the crew. It is an early summer crew favorite! 

1 medium Napa Cabbage
1 1/2 c. gruyere cheese, (finely grated)
1/2 - 3/4c. kalamata olives, pitted & chopped
Dressing:
1/4 c. olive oil (optional)
4 Tbsp. red wine vinegar (or to taste)
2-3 cloves garlic, crushed or 1-2 garlic scapes, ground fine in a food processor
salt to taste

Chop the cabbage, mix the dressing, combine and enjoy!! 

Beet-Orange Salad

CHOP AND STEAM OR ROAST: 3 medium beets

MIX:

3 Tablespoons olive, butternut seed, walnut or flax oil

1 teaspoon orange peel zest

2 Tablespoons orange juice

! Tablespoon cider or white vinegar

Sprinkle of salt and pepper

POUR dressing on cooked beets. REFRIGERATE and let marinate 2 - 24 hours. TOAST 2 Tablespoons walnuts and sprinkle on top when ready to serve, with 3 Tablespoons crumbled feta cheese, if desired.

Rutabaga Waldorf Salad

1/2 c mayonaise
1 tbsp lemon juice
1 c shredded cabbage
1 c peeled, diced apple
1/2 c coarsely grated peeled rutabaga
1/4 c raisins
1/4 c toasted peanuts
salt
freshly ground black pepper

Put mayo in a small bowl. Add the lemon juice, a little at a time, stirring until smooth. In a large bowl, combine the cabbage, apple, rutabaga, raisins, and peanuts. Add the mayo mixture and toss to coat well. Season with salt and pepper to taste. Chill before serving.

here's a clever take on the classic Waldorf Salad. Bring it to your next picnic instead of the same old coleslaw or potato salad. If you like, grapes and walnuts are more traditional than raisings and peanuts. From the Farmer John Cookbook - a great season-eating resource!!

Cabbage Slaw with Peanuts

Ingredients:

6 cups thinly sliced cabbage (napa, green or red or mix of all is good)

6 scallions, thinly sliced (or one red onion)

1/2 cup olive oil

2 tablespoons sesame oil

1/4 cup rice vinegar

1 1/2 tablespoons peeled, minced fresh ginger

2 tsp soy sauce

1/2 cup roasted peanuts

salt and pepper to taste

Optional: grated carrots or daikon, sliced red pepper, garlic

Whisk oil, vinegar, soy sauce, sesame oil, ginger and salt and pepper to taste. Mix with veggies. Cover and chill. 

Cantaloupe Cucumber Salad

1 cantaloupe, halved and deseeded
1 large cucumber, halved
2 ounces crumbly feta cheese
2 tablespoons olive oil
juice of one lemon
pinch of salt
10 basil leaves, coarsely chopped

Using a melon baller, create as many balls from the cantaloupe as possible. Add them to a large bowl.  If cucumber has large seeds, use the melon baller or a spoon to scrape them out. Cut the cucumber into thin half moons and add to the melons.  Combine the olive oil, lemon juice, and salt in a small bowl and whisk.  Add the vinaigrette to the fruit and toss to combine. Then top with the crumbled feta and basil leaves. immediately.

From "This Healthy Table"  - https://thishealthytable.com/blog/cantaloupe-cucumber-salad/ - makes 2 large salad servings and keeps well in the fridge so you can make it a few hours in advance of eating.