Winter Cobb Salad with Roasted Delicata Squash

This is a big long recipe and it would be easy to be intimidated but I promise you; it’s easy. And once you make the different components of this delicious salad, you have meals all week long. 

I’m not usually one for salads in the winter. I don’t know why, but I usually lean towards warm and comforting soups to get my vegetables in, but this winter cob salad is a game-changer. Roasted squash, tart pomegranate seeds, creamy avocado and tangy pickled onions work so well together. It’s a recipe that I’ve made over and over again and we’re barely to December. I like it because it’s a one-pot (or really one-bowl) recipe. Throw all the ingredients together and you have a healthy and delicious meal.

Even better, once you have all the ingredients, you can use them in different ways. Don’t feel like a salad? No problem…eat the squash on its own with some roasted chicken. Didn’t have time to make pickled onions (or just don’t like them)? No problem. Skip them. This salad is incredible forgiving, so swap in and out what you like best.

Winter Cobb Salad with Roasted Delicata Squash

For the Squash

 2 delicata squash, washed and cut in half with seeds and pulp removed
 Zest of half a lemon 
 1 teaspoon minced garlic
 2 tablespoons extra virgin olive oil
 1 teaspoon parsley
 2 tablespoons grated parmesan cheese
 Kosher salt and black pepper.

Cut the squash into half inch pieces. In a large ziplock bag or bowl, toss the squash in olive oil, lemon zest, parsley, parmesan cheese and a liberal pinch of salt and pepper. Set aside and allow to marinate for one hour. When ready to roast, preheat oven to 450 degrees. Arrange squash on a baking sheet sprayed with cooking spray. Make sure to get all the bits of parmesan cheese and lemon zest onto the tray. Roast in the oven for about 10-12 minutes, flipping the squash halfway through the cooking time. The squash is done when they begin to turn golden brown and a fork easily pierces the flesh. Remove from oven and allow to cool.

For the Salad

 5 ounces arugula
 Roasted delicata squash
 1 cooked chicken breast, cubed (I usually just grab a rotisserie chicken from the store and peel the skin off)
 1 honeycrisp apple, diced
 2 tablespoons toasted pumpkin seeds
 2 tablespoons toasted slivered almonds
 2 tablespoons pomegranate seeds (dried cranberries work well too)
 Pickled red onion (optional)
 Avocado, sliced

Quick Pickled Onions

 1 red onion, thinly sliced
 1 tablespoon sugar
 1 teaspoon kosher salt
 Apple Cider Vinegar
 Water

In an air-tight container, combine the red onion with the sugar and salt. Pour apple cider vinegar over the onion until they are halfway covered. Fill the container the rest of the way with water. Put the lid on and let sit on the counter for at least onehour. Store in the refrigerator for up to two weeks.

Salad Dressing

 Juice of one lemon
 1/3 cup extra virgin olive oil
 ¼ cup white wine vinegar
 1 teaspoon dried mustard
 1 teaspoon dried parsley
 Kosher Salt and Black Pepper

In a measuring cup or a jar with a lid, combine ingredients. Mix well and taste to make sure it tastes to your preference. Add more salt or lemon juice as needed.

To assemble the salad, layer the squash, apple, pumpkin seeds, almonds, chicken, pomegranate seeds, pickled onions and avocado over the arugula. Garnish with kosher salt and pepper.

Drizzle the salad dressing over the salad and using two forks, toss and mix until ingredients are well-combined. Store any leftover ingredients in air-tight containers in the refrigerator. 

 

Roasted Delicata Squash Salad

With much eye-rolling and shoulder shrugging, my family has finally accepted my insistence that a salad grace our Thanksgiving table. If I left it up to my husband or my brothers, we would have a square meal of all white and brown dishes: turkey, mashed potatoes, stuffing, sweet potatoes, rolls, pumpkin pie. And not that there’s anything wrong with that (I mean come on, it’s all so delicious), but my stomach and eyes need a little variety for such a big, heavy meal. 

This year though I’m thinking this roasted delicata squash salad is going to make an appearance. Delicata squash are roasted in lemon zest, salt and pepper and a bit of good parmesan cheese until they are brown and crispy. Tossed with arugula, a honeycrisp apple, tangy goat cheese, toasted pumpkin seeds and dried cranberries; this salad is the essence of fall in a bite. 

I love delicate squash because you don’t have to peel them. I also think they hold up a little better than other squashes when roasted. I don’t love any kind of mushy vegetable, but especially squash. I roast the delicata squash for just a few minutes and they come out crispy and golden brown; perfect for this salad.

Roasted Delicata Squash Salad

For the Squash

 2 delicata squash, washed and cut in half with seeds and pulp removed
 Zest of half a lemon
 1 teaspoon minced garlic
 2 tablespoons extra virgin olive oil
 1 teaspoon parsley
 2 tablespoons grated parmesan cheese
 Kosher salt and black pepper.

Cut the squash into half inch pieces. In a large ziplock bag or bowl, toss the squash in olive oil, lemon zest, parsley, parmesan cheese and a liberal pinch of salt and pepper. Set aside and allow to marinate for one hour. When ready to roast, preheat oven to 450 degrees. Arrange squash on a baking sheet sprayed with cooking spray. Make sure to get all the bits of parmesan cheese and lemon zest onto the tray. Roast in the oven for about 10-12 minutes, flipping the squash halfway through the cooking time. The squash is done when they begin to turn golden brown and a fork easily pierces the flesh. Remove from oven and allow to cool.

For the Salad

 5 ounces arugula
 Roasted delicata squash
 1 honeycrisp apple, diced
 2 tablespoons toasted pumpkin seeds
 2 tablespoons toasted slivered almonds
 2 tablespoons dried cranberries
 2-3 tablespoons crumbled goat cheese
 Juice and zest of 1 lemon
 2 tablespoons extra virgin olive oil
 Kosher salt and black pepper

To assemble the salad, toss the arugula with the lemon juice, lemon zest and olive oil in a large bowl. Let sit for 5 minutes. Layer the squash, apple, pumpkin seeds, almonds, cranberries, and goat cheese over the arugula. Garnish with kosher salt and pepper.

Harvest Salad with Caramelized Onions

Years ago, I was invited to join a book club. We started with the lovely narrative cookbook Bread and Wine by Shauna Niequist. Our little group, who hardly knew each other in the beginning, formed an intense bond over all those nights cooking and eating, sharing life at the table.

Fast forward, and one of those dear friends, who I met by joining that book club, had a birthday. My house filled up with new and old friends, kids running everywhere, wine glasses clinking, and the table jam-packed with platters of food. We laughed until our sides hurt and stayed up way too late. I had to run my dishwasher three times to wash all the dishes we used, but it was absolutely worth it, for the time around the table together.

This salad is the epitome of how I love to cook and eat. Fresh, simple and easy but a little surprising too. The caramelized onions give the salad a rich hearty flavor and balances out the tang of the goat cheese and tart crisp apple. Sweet blackberries and crunchy almonds add just the right flavor and texture.

The salad and the vinaigrette are loosely inspired by Bread and Wine and seemed like the perfect thing to make for my friend. We grilled steaks to go alongside our salad and ate peach crisp with scoops of melting caramel ice cream for dessert.

I make a version of this salad year around, swapping out seasonal ingredients based on what’s fresh and available. In the spring I use blueberries and strawberries and in the winter, I pile the greens high with dried cranberries and roasted squash. The only things that don’t change are the caramelized onions and the balsamic dressing. Don’t hesitate to make this salad yours, experimenting with the flavors you prefer. Pears, dried cranberries, toasted pecans and gorgonzola cheese would be a lovely combination for fall. Go wild, you can’t go wrong.

Harvest Salad with Caramelized Onions and Balsamic Dressing

  • 1 8 oz. container organic baby spinach
  • 1 honey crisp apple, thinly sliced
  • 1 6 oz. container fresh blackberries
  • 1 large yellow onion, thinly sliced
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted pumpkin seeds
  • ¼ cup toasted slivered almonds

Maple Balsamic Dressing

  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Kosher salt and ground black pepper

Start by caramelizing the onion. In a medium saucepan, drizzle two tablespoons extra virgin olive oil over thinly sliced onions. Give the onions a quick stir and sprinkle with kosher salt. Turn the heat to medium-low and cover with a lid. Stir every couple minutes until the onions are richly brown and condensed down by about half, usually about 30 minutes.

In a large bowl, layer the honey crisp apple, blackberries, goat cheese, pumpkin seeds and slivered almonds over baby spinach. Top everything with the caramelized onions. Drizzle with maple balsamic dressing and mix to combine all ingredients. Serve immediately.

To make the salad dressing, combine the olive oil, balsamic vinegar, maple syrup, Dijon mustard and a pinch of kosher salt and black pepper in a jar with a lid. Shake well until ingredients are well-combined. Drizzle dressing over salad. Store extras in the refrigerator for up to a week.

Tabbouleh Salad

School might be starting and Labor Day weekend is just days away but I’m not ready to give up on summer just yet. School or no school, I want to enjoy every drop of goodness summer has to offer. We drove up Chinook Pass and hiked the Naches Peak Loop trail. It’s been on my to-do list all summer long and even though it’s been smoky and hot, I convinced my family we should go anyway.

We ended up having the best day. We were able to see patches of blue sky through the haze and Mt. Rainier loomed large through the clouds. Huckleberry bushes lined the trail and we couldn’t resist snacking on a few as we walked along. The trail is a little over three miles and absolutely worth the drive up the pass. The wildflowers alone were worth the trip.

As we drove back down into the Valley, we cooled off in the Naches river, finding the perfect swimming hole to splash around in. We ended our day at Braun Yr Aur Brewery in Naches for pizza and cold beer. The kids threw the frisbee in the grass while we waited for our pies and we happily devoured them when they arrived, absolutely starving from a day well-spent.

And while I wouldn’t even try and compare this couscous salad to the amazingness of the Naches Loop Trail, I will say this: it is every good thing about summer in one bright, zesty, healthful bite. Couscous is mixed together with cucumbers, bell peppers, tomatoes, carrots, onion, olives and artichokes. Dressed very simply with lemon juice, a big handful of chopped herbs and salt and pepper it is the perfect side dish to bring to a barbecue over the Labor Day weekend or whip it up this weekend and enjoy as lunch all week long.

Tabbouleh Salad

• 1 ½ cups couscous, cooked

• ½ english cucumber, diced into ½ inch pieces

• ½ cup shredded carrots

• ½ red bell pepper, diced

• ½ cup cherry tomatoes, halved

• 1 shallot, diced

• ½ cup Kalamata olives, halved

• ½ cup marinated artichoke hearts, diced

• 2 lemons, juice and zest

• 2 tablespoons chives, minced

• 2 tablespoons basil, minced

• 2 tablespoons Italian parsley, minced

• Salt and Pepper

Cook couscous according to package instructions. Allow to cool completely. Once cooled, use a fork to fluff the couscous. In the meantime, chop vegetables. Combine the vegetables and couscous in a large bowl. Zest one lemon and set aside. Juice both lemons over the mixture and add the lemon zest. Stir gently. Chop herbs and add to salad. Liberally salt and pepper. Cover salad with plastic wrap and store in the refrigerator until ready to serve.

*One little tip: Use a teaspoon or two of the oil from the marinated artichokes and add it to the salad when you stir in the lemon juice. You don’t HAVE to add it, but it adds flavor to the salad.

Grilled Corn with Avocado Cilantro Sauce

When summer heats up, the last thing anyone wants to do is turn on the oven. So let’s not. There’s plenty of delicious food to make without ever going near the oven.

This avocado cilantro sauce is my new go-to dressing for everything. And when I say everything, I really mean everything. I use it to make pasta salad with fresh corn, peppers, onions and feta cheese. We use it as a marinade and then later drizzle it on grilled chicken and flank steak, I even used it as a dip for quesadillas for my kids.

The sauce is an easy salad dressing and a little extra olive oil thins it into a nice vinaigrette. Just load up a bowl with some rotisserie chicken, greens, veggies, a hard-boiled egg, sliced avocado and a hearty drizzle of this dressing and you have an awesome cobb salad. Bright and fresh with a touch of heat and acidity; this avocado cilantro sauce is exactly what you need to make it through the dog days of summer.

I typically make a big batch of sauce at the beginning of the week and store it in my fridge in an air-tight container for at least a couple of days. I use it as needed and try and always make sure to have the ingredients on hand to make more when I run out.

Avocado Cilantro Sauce

• 1 small walla walla sweet onion

• 2 cups tightly packed cilantro leaves (about two bunches)

• 2 cloves garlic, peeled

• 1 jalapeno, seeded

• ½ cup olive oil

• 2 tablespoons red wine vinegar

• 1 avocado

• Juice of 2 limes

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

Give the onion, garlic and jalapeno a rough chop. In a food processor, combine the onion, cilantro, garlic, jalapeno and avocado. Pulse the ingredients a few times so they begin to break down. Add the red wine vinegar, lime juice, salt and pepper. Turn the food processor back on and while it runs, slowly pour the olive oil in until the ingredients are well-combined, and you get to your desired consistency. I like my sauce on the thinner side, so I use the full half cup of oil but if you like a thicker sauce you can use less.

I’ve tried to grow corn in my garden for years now but somehow every year the bugs win and I am left with a couple ears of sad half-eaten corn. This year, I threw in the towel, corn is four for a dollar at my favorite fruit stand and I’ve never once found a bug. Problem solved.

I needed an easy side dish to go with grilled burgers and this recipe for a riff on street corn ended up being a family favorite. If you don’t feel like grilling your corn on the barbecue, you can always boil the corn cobs in a big pot of salted water for a couple minutes.

Grilled Corn with Avocado Cilantro Sauce

• 6 ears of corn, shucked and cleaned

• 2 tablespoons butter, melted

• Avocado cilantro sauce

• 2 tablespoons Cotija cheese, crumbled

• Cilantro leaves

• Salt and pepper

Lightly brush corn with melted butter. Over medium heat, grill corn on the barbecue until the corn is lightly charred on all sides. Remove from heat immediately.

On a tray lined with parchment paper, drizzle or generously brush corn with avocado cilantro sauce. Sprinkle the corn with cotija cheese, cilantro leaves and a dash of salt and pepper.

The Best Summer Salads

It’s hot this week. And I don’t know about you but when it gets hot like this, the last thing I want to do is turn on my oven or even the barbecue. I want meals to be simple and fresh. And as much as I would like to eat ice cream for every meal, I grudgingly accept that’s probably not the healthiest choice, even on the hottest days.

This week I’ve got three salads to share with you. These are my go-to summer salads. Chances are if you invite me to a barbecue at your house I’ll show up with one of these recipes. All three salads are light and delicious. They use the best of the produce that’s available locally right now and chances are, you probably have almost all the ingredients at your house right now.

The fresh corn salad is a crunchy, slightly sweet salad that just gets better and better the longer it sits. Use this recipe as a guide but make it your own. The watermelon feta salad is one of my favorites. I make a riff on this recipe probably once a week and even my kids have started eating it. I love to swap the fresh red onion for pickled red onions if I happen to have a batch in my refrigerator. And finally, the cucumber salad is one of my husband’s favorites. I keep a batch in the fridge for him and he snacks on it all week. It’s cold and refreshing and easy to throw together in just a couple minutes.

Fresh Corn Salad

• 6 ears of corn, kernels cut from the cob

• 1 red pepper, diced

• ½ walla walla onion, diced

• ¼ cup fresh basil, minced

• ¼ cup olive oil

• 3 tablespoons apple cider vinegar

• Salt and pepper to taste

Shuck the corn and using a sharp knife, cut the corn from the cob. No need to cook the corn, if you buy it at the farm stand it’s so fresh and sweet, it doesn’t need to be cooked. In a large bowl combine all the ingredients, stirring well. Leave on the counter or cover and put in the refrigerator to allow the flavors to intensify. This salad tastes best when made a few hours ahead of time. Cherry tomatoes are an easy swap for the red pepper and a sprinkle of feta cheese is delicious with this salad.

Watermelon Feta Salad

• 3 cups seedless watermelon, diced into bite size pieces

• 8 cups spring greens or arugula

• ½ cup crumbled feta

• ¼ red onion, sliced thinly

• 2 tablespoons fresh mint

• Juice and zest of two limes

• ¼ cup white balsamic vinegar

• ½ cup olive oil

• Salt and pepper to taste

In a large bowl layer the watermelon, feta and red onion over the greens. In a separate bowl combine the lime juice, zest, vinegar and olive oil. Dress the salad, sprinkle with fresh mint and salt and pepper. Serve immediately. I’ve made this salad many many times and sometimes I add avocado and crumbled bacon as well. Adding fresh basil along with the mint and swapping the feta for goat cheese is lovely too.

Quick Cucumber Salad

• 2 english cucumbers, peeled and cut into ½ inch slices

• ½ yellow bell pepper, diced

• ½ red onion, diced

• ½ cup rice wine vinegar

• 1-2 teaspoons toasted sesame oil

• Dash of red pepper flakes

• Salt and pepper

In a bowl toss the cucumbers, bell pepper and red onion together. Pour the vinegar over the vegetables, sprinkle with salt, pepper and red pepper flakes. Add the toasted sesame oil and gently mix the vegetables with a spoon. The oil has a very strong flavor and can quickly overpower the dish. Consider adding the oil a teaspoon to get the flavor just right for your taste buds.

Flank Steak with Chimichurri

Summertime in Yakima is easily my favorite time of year; between weekly trips to the Farmers Market to outdoor concerts at Gilbert Cellar’s Hackett Ranch, hiking in White Pass under crystal blue skies and the many impromptu dinners with friends; summer is all of my favorite things: food, friends, sunshine, and fun.

My husband built a huge farm table for our back-patio years ago. These days it’s getting little rickety but nothing makes me happier than to see family and friends gathered around it. Summer just makes it all a bit sweeter, the days stretching out long, making it possible to linger around the table.

Flank steak marinated in soy sauce, lemon juice and fresh herbs grilled on the barbecue to medium rare and sliced over a bed of crunchy greens is probably my favorite go-to summer dinner party meal. It’s easy and fast and doesn’t break the budget. Marinate the steak for a few hours or up to a full day before grilling it for the most flavor.

Inspired by my favorite salad at Cowiche Canyon Kitchen restaurant, I played around with a chimichurri dressing. Full of fresh parsley and oregano with a hint of heat from a splash of hot sauce, it makes the perfect steak sauce or salad dressing.

Grilled Flank Steak with Chimichurri

• 2-pound flank steak

• ¼ cup extra virgin olive oil

• ½ cup low-sodium soy sauce

• 4 cloves garlic, minced

• 2 sprigs fresh rosemary

• Juice of a lemon

• 1 tablespoon Worchester sauce

• 1 tablespoon kosher salt

• 1 tablespoon black pepper

In a large baking dish combine all the ingredients except the flank steak, salt and pepper. Mix until combined and then place steak into mixture, turning several times to coat the entire piece of meat. Sprinkle liberally with salt and pepper making sure both sides are covered. Cover dish in foil and set aside for several hours or even overnight. The longer the meat marinates, the better it will taste.

Heat the barbecue to medium heat and grill each side for about 8 minutes or until desired doneness. Remove from heat and let rest for 10 minutes. Slice thinly to serve.

Chimichurri Dressing

• 1 large bunch flat leaf Italian parsley

• 2 tablespoons fresh oregano

• 3 garlic cloves, peeled

• ½ cup extra virgin olive oil

• ¼ cup red wine vinegar

• 1 teaspoon hot sauce

• Juice of one lemon

• Salt and pepper to taste

In a food processor, pulse the ingredients together until smooth. Taste and salt and pepper if necessary. To thin the sauce to make salad dressing, add additional olive oil.

To make the steak salad combine organic greens, cucumber, red bell pepper, mango slices, crumbled goat cheese and pickled onions.

For pickled onions slice a red onion thinly. In a bowl combine ½ cup apple cider vinegar, 1 tablespoon sugar and 1 ½ teaspoons salt with 1 cup water. Pour mixture over onions and let sit at room temperature for 1 hour.

Top the salad with slices of flank steak and drizzle the entire dish in chimichurri sauce.