This recipe is inspired by a salad by Bryce Gilmore, owner of of Austin’s own Barely Swine. The abundant savory roasted vegetables along with a butter-based dressing make it a very satisfying entree salad.

Carrots and fennel ready for roasting

Ingredients

Salad:

• 1 pound young carrots, washed and halved
• 2 medium fennel bulbs, cut into wedges
• 5 cups baby arugula
• olive oil cooking spray
• 1 clove of garlic, minced
• 1 teaspoon paprika
• 1 teaspoon salt

Dressing:

• 4 tablespoons butter
• 2 tablespoons balsamic vinegar
• 2 tablespoon toasted sunflower seeds, divided
• 2 tablespoon toasted pumpkin seeds, divided
• salt to taste

Preparation

1. Spray a large cookie sheet with olive oil and arrange the carrots and fennel on the sheet for roasting.
2. Spray the vegetables liberally with olive oil and sprinkle with minced garlic, paprika, and salt.
3. Place the vegetables in the oven to roast at 350 degrees until vegetables are tender and fragrant, about 20 minutes.
4. While the vegetables are cooking prepare the dressing. Melt butter in a small skillet and cook over medium heat until slightly brown with a nutty fragrance.  Transfer the browned butter to a blender and combine with balsamic vinegar and one tablespoon of sunflower and pumpkin seeds. Season with salt to taste and set aside.
5. When the vegetables are finished roasting, remove from the oven and allow to cool for five to ten minutes. Assemble the salad by arranging a serving of vegetables over 1/2 to 1 cup of arugula, drizzle with dressing, and top with a sprinkle of the remaining sunflower and pumpkin seeds.

Roasted Carrot and Fennel Salad

Green Tomato Three Bean Salad

Ingredients

• 1 pound green tomatoes, diced
• 1/2 pound fresh green beans, steamed and cut into 1/2 inch sections
• 1/2 pound fresh dragon beans or wax beans, steamed and cut into 1/2 inch sections
• 15 ounces cooked red or kidney beans
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 tablespoons fresh basil, finely chopped
• Salt and pepper to taste

Preparation

1. Bring 4 cups of water to a rapid boil. Add green beans and dragon or wax beans, stir for 30 seconds, and remove from heat. Immediately immerse beans in an ice bath or run under cold water until cool to stop the cooking process.
2. In a large bowl combine green tomatoes, blanched beans, and kidney beans. Set aside.
3. In a small bowl or glass combine lemon juice and olive oil.
4. Pour dressing over beans and add fresh basil. Stir until evenly combined and add salt and pepper.
5. serve at room temperature or chilled.

Kohlrabi, which means cabbage turnip in Swiss German, is a cruciferous vegetable. The flavor of fresh kohlrabi is mild and light similar to broccoli hearts. It is great raw as in this slaw and is also a fantastic addition to stir fry.

Ingredients

Ingredients

• 2 large kohlrabi, peeled and grated
• 2 medium green apples, peeled and grated
• 1 tablespoon lemon juice
• 1/4 cup fresh mint, washed
• 1 teaspoon turbinado sugar
• 1/4 cup pecans
• 2 tablespoons olive oil

Preparation

1. Combine kohlrabi and apples and toss with lemon juice. Set aside.
2. In a blender or food processor combine mint, sugar, pecans, and olive oil. Blend until smooth.
3. Combine mint dressing and vegetables. Serve at room temperature or chilled.

Kohlrabi Apple Slaw with Mint Pesto

Massaged Kale Salad

Massaging raw kale with a slightly acidic dressing helps tenderize this somewhat tough green so it can be eaten raw.  This light salad is great for warm days and it packs a ton of nutrition.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 cups curly kale, chopped coarsely
• juice of 1 lemon
• 1 medium carrot, chopped
• 1 green onion, diced
• 1 green garlic, diced
• 1/4 cup pecans, toasted and chopped
• handful of mint, diced
• salt and pepper to taste

Preparation

1. Using a fork or whisk, mix together the olive oil and balsamic vinegar.
2. Combine the remaining ingredients along with the dressing in a large bowl.
3. Mix and massage with clean hands until the kale is nice and tender, about 3-4 minutes.

Spring Beet and Arugula Salad

Ingredients

• 6-8 small/medium beets
• 2 medium carrots, chopped
• 4 cups arugula, coarsely chopped
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey or agave nectar
• 1/2 cup pecans, chopped
• salt and pepper to taste

Preparation

1. Boil beets until tender. Rinse under cold water, then remove skin (it should come off very easily). Chop into 1/4 inch cubes.
2. Whisk vinegar, oil, honey, and salt to make the dressing.
3. Mix all ingredients with dressing and season to taste.