salad recipe Archives

This meal is as versatile as it is delicious! Gina Ferwerda, recipe developer and cookbook author shows us how to make her Fall Harvest Salad.

Fall Harvest Salad

ROASTED VEGGIES

1 cup peeled and cubed kohlrabi or turnips or radish
1 cup peeled and cubed beets
1 cup peeled and cubed sweet potato
3 tablespoons avocado oil
1 1/2 tablespoons house seasoning

SESAME GINGER DRESSING

1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1/4 cup avocado oil
2 cups chopped kale
2 cups mixed greens
1 cup cooked quinoa
1/4 cup feta cheese crumbles
Roasted Pepitas (recipe below)

Preheat oven to 400ºF.

PREPARE VEGGIES

Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)

MAKE DRESSING

In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

Add 2 tablespoons of dressing to kale and massage well to soften the kale.

ASSEMBLE

Add kale and mixed greens to a large salad dish. Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired

ROASTED PEPITAS

1/4 cup raw pumpkin seeds (pepitas)
2 teaspoons oil
1/8 teaspoon salt
1/8 teaspoon ground ginger

Preheat oven to 350ºF.

Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15.

For more recipes from Ferwerda visit, nomnews.com.

Jason Michael Thomas of Urban AG Indy joined us today with his recipe for Italian style Panzanella Salad. He says its a great way to use your use your garden veggies this summer.

He also showed us how to make croutons and marinated onions and tomatoes. Jason says that’s a great way to eliminate food waste and make it taste delicious.

You can find this salad at the Urban AG Indy farmers market booths. For the first time at the Original Downtown Farmer’s Market on Wednesdays.

Jason Michael Thomas owns Urban Awareness Gardens in the heart of downtown Indianapolis where he elegantly prepares 100 percent locally farmed and foraged dinners in a private setting. He uses his television appearances and social media influence to educate others about the crucial importance of the sustainable food movement and promotes a healthy lifestyle by teaching why we should seek out the most natural and delicious local foods.

Go to Thomas’ website to learn more about his mission and book your private dinners and events.

This is the perfect fruit salad to accompany and add summer freshness to any meal. Here’s the recipe from Gina Ferwerda, recipe developer and cookbook author.

Grilled Fruit Salad (serves 6 to 8)

Grilled Fruit ingredients:

2 tablespoons canola oil
1 tablespoon cherry balsamic vinegar (or white balsamic)
⅛ teaspoon salt
⅛ teaspoon black pepper
3 fresh peaches, halved and pitted
3 fresh plums, halved and pitted
3 fresh nectarines, halved and pitted

Icing ingredients:

¼ cup powdered sugar
1 tablespoon water
Juice of 2 limes, divided use
1 cup fresh strawberries, hulled
½ cup fresh blackberries
½ cup fresh raspberries
½ cup fresh sweet cherries, pitted
½ cup fresh blueberries

Fresh mint leaves, to garnish

Preheat grill to medium-high heat.

PREPARE GRILLED FRUIT

In a small bowl, whisk together oil, honey, vinegar, salt and pepper. Brush over halved stone fruit.

Place fruit, cut-side down, on grill. Grill for 3 to 4 minutes on each side.

MAKE ICING

In a small bowl, whisk together powdered sugar, water and the juice of 1 lime.

ASSEMBLE

Add all fruit to a large serving bowl. Top fruit with juice of remaining lime, then drizzle with icing. Garnish with mint leaves.

For more from Gina visit her website, Facebook and Instagram.

Gina Ferwerda, Recipe Developer and Cookbook is back with another great recipe! This time she has a great grilled summer salad that can be served family style.

Grilled Chicken and Asparagus Salad with Pears & Gorgonzola and drizzled with a Sauvignon Blanc Vinaigrette (serves 6)

SAUVIGNON BLANC VINAIGRETTE

1/2 cup oil
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1/4 cup Sauvignon Blanc
1 grated garlic clove
1 tablespoon grated shallot
Juice of 1 lemon
Salt and pepper

1 pound fresh asparagus
1 tablespoon olive oil
1 teaspoon house seasoning (salt, pepper, garlic, onion, smoked paprika)
6 boneless, skinless chicken thighs
1/4 cup bbq seasoning

4 cups mixed salad greens, watercress and arugula
1/4 cup chopped tomatoes
1/4 cup chopped cucumbers
1/4 cup sliced red cabbage
1/4 cup sliced red onions
1 cored and thinly sliced pear
1/4 cup crumbled gorgonzola
2 tablespoons roasted sunflower seeds and pepitas

Preheat the grill to 350 degrees.

MAKE SAUVIGNON BLANC VINAIGRETTE

Add all vinaigrette ingredients to a mason jar. Screw on lid and vigorously shake until all ingredients are thoroughly combined.

PREPARE ASPARAGUS AND CHICKEN

Thinly shave 4 asparagus spears with a vegetable peeler and place in a small dish. Add 1/4 cup of vinaigrette to the shaved spears and set aside until ready to assemble. Add oil and house seasoning to the remaining asparagus spears. Sprinkle BBQ seasoning to both sides of the chicken. Place asparagus and chicken on the grill. Cook asparagus for 4-5 minutes, turning frequently. Cook chicken for 5 minutes each side, or until internal temperature reaches 165 degrees.

ASSEMBLE

Drizzle some dressing in the bottom of a large salad bowl. Add mixed greens, tomatoes, cucumbers, cabbage, onions, shaved asparagus, sliced pear and gorgonzola. Next place chicken and asparagus on top, then sprinkle on seeds and pepitas. Drizzle with more vinaigrette and serve family style.