Roasted Carrot and Brown Rice Salad!

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

 

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need:  a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.

5 from 15 votes
Roasted Carrot and Brown Rice Salad!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing
Cuisine: American
Keyword: cilantro lime rice, roasted carrots, salad, side salads
Servings: 6 servings
Author: Linda Spiker
Ingredients
Spicy Pepitas
  • 1 cup raw pepitas (pumpkin seeds)
  • ¼ teaspoon   black pepper, freshly ground
  • 1/4  teaspoon  cayenne pepper
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon  ancho chile or chili powder
  • 1/2  teaspoon sea salt
  • 1/2  Tablespoon fresh squeezed lime juice
For Salad:
  • 1/2 cup brown basmati rice cooked to package instructions
  • 8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
  • 1-2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 4 cups baby greens
  • handful spicy pepitas (store bought or recipe included here)
  • 2 teaspoons chopped chives (optional as garnish)
Salad Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons white balsamic
  • 2 teaspoons honey
  • pinch sea salt and a few turns freshly ground pepper
Instructions
Make Pepitas:
  1. Preheat oven to 375 degrees and place oven rack in center position

  2. Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes

  3. Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:
  1. Start cooking rice to package instructions

  2. After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss

  3. Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:
  1. Whisk all ingredients together and set aside

Put it all together:
  1. When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.

  2. Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve

  3. Save extra pepitas in a sealed container and use as desired

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Peach and Burrata Salad

Hold onto your sun visors because this summer salad is going to blow your mind! This Grilled Peach and Burrata Salad is about as good as a salad gets and it happens to be a real eye pleaser too.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

The Burrata, Pesto and Caramelized Nuts:

For those unfamiliar, burrata is a combination of mozzarella and cream. It may just be the dreamiest cheese on the planet. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven!! You can certainly use store bought pesto, but I recommend you learn to make your own here.

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

LET’S TALK PEACHES YO:

Peaches are a ‘stone fruit’. Stone fruits have a large pit in the center that is surrounded by a thick flesh. Cherries, apricots, peaches, nectarines etc… are all stone fruits. Stone fruits are high in antioxidants and therefore have natural anti inflammatory properties. Unfortunately they are only in season for a short time so take advantage and get while the getting is good!
(You can serve this salad alongside my Lime Chili Chicken Skewers or my Apricot Chicken Skewers)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

Tips and what you need:  If making your own pesto, click! If you prefer to buy you can have this organic pesto delivered to your door!

5 from 11 votes
Grilled Peach and Burrata Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A fresh and flavorful summer salad!

Course: Salad
Cuisine: American
Keyword: basil pesto, peach salad, summer salad
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
  • sea salt and freshly ground pepper to taste
For Salad:
  • 1 50z bag baby greens
  • 8 oz burrata cheese, separated
  • 4 tablespoons basil pesto (store bought or fresh, linked above)
  • 4 ripe peaches, sliced thinly or into wedges (totally up to you)
  • 1/3 cup caramelized nuts
Instructions
  1. If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:
  1. Whisk all ingredients together, set aside

For Peaches:
  1. Spray clean grill with organic cooking spray and preheat to 375 degrees

  2. When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

For Salad:
  1. Place greens on a platter and toss with desired amount of dressing. Sprinkle with caramelized nuts. Use fingers to separate burrata and place 5-6 portions of cheese on salad. Spoon pesto over burrata add peach slices and enjoy!

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Simple Green Salad with Ham and Fried Egg

Sometimes nothing hits the spot like a green salad with a couple of substantial toppings to make it more of a meal than a side dish. This Simple Green Salad with Ham and Fried Egg is the perfect example, just the right amount of ‘light’ and just the right amount of satisfying!
(This post contains affiliate links off which I may make a commission, your price remains the same)

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Salad:

This salad is made up of your choice of tender young greens, thin sliced ham, canadian bacon or prosciutto, and a fried egg garnished with freshly chopped chives. It’s incredibly simple and easy to throw together, even last minute. But trust me when I say it doesn’t taste ‘last minute”! The salty pork combined with a savory fried egg and sweet dressing is perfection!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Dressing:

This beautiful salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference to ramping up the flavor. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Egg:

The perfect yolk is up to interpretation of course. I love mine runny, my husband likes his firmer. No matter how you like your yolk, you’ll want to see this simple tutorial to get the perfect results!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

 

The Recipe: Simple Green Salad Ham and Fried Egg

Tips and what you need: a quality white balsamic vinegar (<—our fave but we also like this one) A fabulous sea salt is always a must! I use Maldon Flaked Chef’s Salt!
Need an egg frying tutorial? Click!

5 from 10 votes
Simple Green Salad with Ham and Egg
Prep Time
5 mins
Cook Time
5 mins
 

This Simple Green Salad with Ham and Fried Egg is the perfect example of just the right amount of 'light' and just the right amount of satisfying! Paleo, Whole30 and Keto compliant too!

Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: #easy dinner, keto, Paleo, salad, whole30
Servings: 2 servings
Ingredients
For dressing:
  • 1/3 cup good quality extra virgin olive oil
  • 3 tablespoons good quality white balsamic
  • 1/2 teaspoon minced garlic (optional)
  • sea salt and pepper, to taste
Salad:
  • 3 cups tender greens of your choice
  • 4-6 slices canadian bacon, ham or prosciutto
  • 2 eggs, fried (see link above for tutorial)
  • 1 tablespoon chives, chopped
Instructions
For Vinaigrette:
  1. Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:
  1. Chop chives. Fry eggs (see link above to learn how to fry the perfect egg) Plate greens and your choice of ham, Canadian bacon or prosciutto, toss lightly with dressing. Top salad with fried eggs, sprinkle with sea salt, pepper and chives. Serve.

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

Grilled Naan Chicken Salad Wraps with Cherry Salsa!
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch
Keyword: cherry salsa, chicken wrap, wrap
Servings: 4 wraps
Author: Linda Spiker
Ingredients
Cherry Salsa:
  • 1 cup pitted and quartered cherries (I used red and yellow)
  • 1/4 cup finely chopped red onion
  • 1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
  • 1 tablespoon cilantro, chopped
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • juice of half a lime
  • sea salt to taste
Wraps:
  • 2 cups warm rotisserie chicken
  • 2 cups fresh lettuce (I used baby greens)
  • 1/2 cup crumbled feta or soft goat cheese
  • 4 pieces naan bread, grilled
Instructions
  1. Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:
  1. Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:
  1. If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.

  2. Shred warm chicken by hand

  3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)

  4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto

  5. Serve

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with Cook with Me Darling’s ideals and that I believe would be of value to my readers.The Orgnaic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy

Citrus and Avocado Salad with Lemon Poppy Seed Dressing

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

Citrus and Avocado Salad with lemon Poppy Seed Dressing #citrussalad #paleo #whole30 #lemonpoppyseed

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes
Citrus and Avocado Salad with lemon Poppy Seed Dressing
Prep Time
10 mins
 

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad
Keyword: avocado, citrus, Paleo, salad, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice (use Meyer if available)
  • 1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
  • 1 teaspoon poppy seeds
  • sea salt and fresh black pepper, to taste
  • Salad:
  • 6 cups butter lettuce (or other tender lettuce)
  • 2 tangerines, peeled and sliced
  • 1-2 blood oranges, peeled and thinly sliced
  • 1/2 a grapefruit, peeled and thinly sliced
  • 2 ripe avocados, peeled and thinly sliced
  • 1/4 cup roasted, salted pistachios (chopped)
  • 1/4 cup pomegranate seeds
Instructions
  1. Whisk together all dressing ingredients (Whole30 omit sweetener), set aside

  2. Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside

  3. Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter

  4. Dress lettuce with desired amount of dressing, toss. Arrange citrus and  avocados on lettuce. Sprinkle with pistachios and pom seeds

  5. (if desired add rotisserie chicken, sliced steak or sauteed shrimp)

  6. Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

View The Organic Kitchen’s Privacy Policy.