FALL QUINOA SALAD WITH POPPY SEED DRESSING
Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.
Provided by classyncasual
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
- Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
- While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
- Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
- Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.
Nutrition Facts : Calories 383.7 calories, Carbohydrate 53.4 g, Cholesterol 28 mg, Fat 15.7 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 1081 mg, Sugar 31.9 g
PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING
During Passover, we avoid leavened bread, but I wanted to top this spring salad with a carby crouton-like element, so these popovers were born...out of matzo meal and the secret weapon, schmaltz, aka chicken fat, aka liquid gold. They burst with savory chicken flavor and pop up beautifully.
Provided by Molly Yeh
Categories side-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
- For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
- For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
- For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
- Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
- Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
- Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.
FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE
This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.
Provided by Collette Duck
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
- Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
- Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
- Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.
Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g
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