Lemony Green Salad With Fruit And Savory Granola Food

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Simple Green Salad with Lemon Vinaigrette image

When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.

Provided by Minimalist Baker

Categories Side

Time 10m

Number Of Ingredients 12

Ingredients

3-4 Tbsp lemon juice
1/4 cup good quality olive oil ((or extra virgin))
1 tsp maple syrup
1 pinch each salt and black pepper
3 Tbsp minced shallot ((optional))
5 oz organic mixed greens
1/4 cup baby tomatoes
1/4 cup thinly sliced shallot or red onion
1/2 cup shredded carrots
1/4 cup pomegranate arils or dried fruit ((optional))
1 pinch each salt and pepper
2 Tbsp toasted pepitas or sunflower seeds

Steps:

First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

Nutrition Facts : ServingSize 1 side salads, Calories 168 kcal, Carbohydrate 7 g, Protein 2.1 g, Fat 15.5 g, SaturatedFat 2.2 g, Sodium 59 mg, Fiber 1.8 g, Sugar 3.3 g

SAVOURY GRANOLA

Savoury granola image

Go the extra mile for your snacks with a batch of homemade granola, full of seeds, nuts and oats. Add some crunch to salads, soups and risottos too

Provided by Elena Silcock

Categories Snack

Time 25m

Yield makes 330ml jar

Number Of Ingredients 10

Ingredients

100g jumbo oats
40g pumpkin seeds
30g mixed sesame seeds (black and white)
50g cashew nuts
1 tbsp fennel seeds
1-2 tsp chilli flakes (depending on how hot you like it)
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp olive oil
1 egg white

Steps:

Heat oven to 180C/160C fan/ gas 4. Mix all the ingredients in a large bowl, stirring well to make sure that the oats, nuts and seeds are well coated. Spread out on a large baking sheet and bake for 15-20 mins, shaking halfway to ensure they don't stick.
Allow to cool completely, then store in a jar. Try serving with a herby dip and crudités - see goes well with.

Nutrition Facts : Calories 133 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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To make the granola: Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. In a medium bowl, stir together the oats, pecans, pepitas, sunflower seeds, salt, cinnamon and cayenne pepper. Stir in the beaten egg white, oil, and maple syrup until well blended. Transfer the mixture to the prepared baking sheet and bake until golden, gently stirring the granola halfway, about 15 to 17 minutes. Let the granola cool on the baking sheet.
To make the dressing: In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup and salt. Season with a generous amount of freshly ground black pepper and whisk until blended. The dressing should be zippy, but if it’s overwhelmingly tart, stir in another teaspoon of sweetener. Or, if it needs some extra oomph, stir in another pinch of salt.
To prepare the kale, use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
To assemble the salad, drizzle all of the dressing over the kale and toss well. Add the chopped apple, crumbled goat cheese, cranberries, and about half of the granola. Gently toss to combine, and serve. This salad will keep well, covered and refrigerated, for up to 4 days.

Lemony Green Salad With Fruit And Savory Granola Food

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

When a meal needs something extra, consider this your go-to side. Fresh greens and vegetables dressed in a simple lemon vinaigrette pair with just about any meal. Ready in just 10 minutes.

SAVOURY GRANOLA

Go the extra mile for your snacks with a batch of homemade granola, full of seeds, nuts and oats. Add some crunch to salads, soups and risottos too

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