Cooking and baking is one of my favorite things and it definitely helps me unwind after a busy day at work. Matthew and I have been so busy lately though that the dinners we put together end up being a little haphazard. It’s usually just roasted vegetables and protein or a big salad. I’ve been having fun with salads though, even including roasted vegetables, so I wanted to share this latest hit on the blog. It’s an arugula salad with cooked quinoa, roasted beets and pistachios. It seems like there’s a little bit of everything, with fresh apples slices and crumbled feta cheese, too. I had the last of some wholegrain mustard to use and it made the tastiest dressing. This would be a great salad for lunch or dinner! 

Arugula Salad with Apples and Roasted Beets 

INGREDIENTS
2 cups arugula
1/4 cup quinoa
2 ounces feta cheese
1/2 apple, sliced
handful of dry roasted pistachios
bunch of beets, about 4

DIRECTIONS
Preheat the oven to 400 degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into wedges. Toss with olive oil and salt and pepper. Spread out onto a parchment-lined baking sheet and bake for about 30 minutes, turning once with a spatula, until tender. Set aside to cool slightly.

Cook quinoa according to package and set aside to cool. Can be made a day ahead.

Assemble salad with freshly washed and dried arugula leaves, quinoa, crumbled feta cheese, slices apples and beets. Toss gentry with wholegrain mustard dressing {ingredients and directions below} and sprinkle with roasted pistachios.

Wholegrain Mustard Dressing
makes about 1/2 cup


INGREDIENTS for dressing
1 cup olive oil
2 Tbsp white wine vinegar
2 Tbsp whole grain mustard  1/4 tsp sea salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS for dressing
whisk ingredients in a bowl or shake, covered, in a jar

Matthew and I have a little obsession with Brussels sprouts. We eat them all the time, usually like this. In an effort to be a little healthier, though, I put together a really fresh and delicious salad. It’s so easy and it tastes amazingly good! I sliced the brussels sprouts really thinly, added toasted walnuts, apple slices, and drizzled it with a olive oil vinaigrette with a touch of honey. The recipe is below!

Shaved Brussels Sprout Salad with Walnuts and Apples

makes 6 side servings


INGREDIENTS
1 1/2 lb Brussels sprouts, any discolored leaves discarded and stems cut just a little bit off the bottom
1 cup walnuts, lightly toasted {350 degree oven for 5-8 minutes checking frequently}
2 Tablespoons finely grated Pecorino Romano, or to taste
1 apple, sliced in half, seeds scooped out, and then sliced thinly
6 Tablespoons extra virgin olive oil
3 Tablespoons fresh lemon juice
1 Tablespoons good honey
sea salt and freshly ground black pepper

DIRECTIONS
Slice each Brussels sprout in half and then carefully cut with knife into very thin slices. If you have an adjustable-blade slicer you can use that. Toss Brussels sprouts in a bowl to separate layers.

Chop walnuts coarsely and add to Burssels sprouts along with cheese and apple slices.

In a bowl, whisk olive oil with lemon juice, honey, a pinch of salt and black pepper. Add to salad and toss to combine. Season with freshly ground black pepper.
———

I hope you all enjoy this fresh, healthy salad!

xox