Grated Root Vegetable Salad

This fresh, raw root vegetable salad is beautifully coloured and delicious as a light side dish or breakfast salad.

Serves: 5-6

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

2 cups grated carrot
2 cups grated celery root/celeriac
2 cups grated red beet
1 tsp. fresh ginger, grated
1-2 tbsp. fresh lemon juice, to taste
1 tbsp honey or agave, to taste
pinch of salt
1/4 cup toasted sunflower seeds, to garnish

Directions

1. Add all ingredients to a large bowl.
2. Toss to combine, tasting and adjusting lemon or honey if needed.
3. Serve cold, garnished with sunflower seeds.
4. Also can be served drizzled with a yogurt dressing. Combine plain yogurt with chopped fresh mint and either 1 clove pressed garlic (if savory) or honey/agave (if sweet), stir and thin with a bit of water if necessary.

Raw Beet Salad with Green Apple and Goat Cheese

Serve this stunningly beautiful salad at your next gathering.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 medium red beets, peeled and grated or cut into matchsticks
1 orange, juiced
1/2 lemon, juiced
1/2 tsp. honey or agave
salt and pepper
1 green apple, sliced or chopped into small pieces
crumbled goat cheese, to garnish
chopped fresh mint, to garnish (optional)

Directions

1. In a small whisk together orange and lemon juice, honey, salt and pepper.
2. Toss beets in dressing and allow to stand for 10 minutes.
3. Arrange apple slices on a serving plate and scoop beets over top. Garnish with crumbled goat cheese, chopped mint and serve.
4. Alternately, toss all ingredients in a bowl and serve.

Adapted from marthastewart.com

Vegan Green Goddess Dressing

A thick, creamy and vegan version of the Green Goddess Dressing that everyone's raving about.

Serves: 1 1/2 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 small clove garlic
1 cup ripe avocado flesh (1 large or 2 small avocados)
7-8 tbsp. water
2 tbsp. apple cider vinegar
2-3 tbsp. lemon juice
1/4 cup olive oil
1/2 cup fresh basil leaves, packed
1/2 cups fresh parsley, packed
3 green onions, washed trimmed
salt and pepper
1/2 tsp. maple syrup or agave

Directions

1. Add garlic to the bowl of a food processor and process until minced.
2. Add remaining ingredients, processing until combined.
3. Taste and adjust if necessary.
4. Serve with a big green salad. Refrigerate in an airtight container for up to 4 days.

Lightly adapted from ohsheglows.com

Red Cabbage Slaw

This cabbage and carrots slaw brightens up any plate.

Serves: 4-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min, plus 2-3 hours

Ingredients

1 small red cabbage, cut into chunks
4 carrots, peeled
1 green onion, finely chopped
4 tbsp. olive oil
3-4 tbsp. apple cider vinegar or white wine vinegar
2 tbsp. lime juice
1/2 tsp. honey, agave or sugar, optional
salt and pepper

Directions

1. Shred cabbage chunks in a food processor until desired sized shred is reached.  Transfer to a large bowl.
2. Process carrots until shredded and transfer to the bowl, adding chopped green onions.
3. In a small bowl whisk olive oil, vinegar, lime juice, honey, salt and pepper.  Pour over slaw and toss to combine.
4. Taste and adjust if necessary.
5. Chill for a couple hours before serving to allow the flavours to intensify.

Adapted from wholefoodsmarket.com

Peach and Tomato Salad

A fresh summer salad that combines the sweetness of the peaches with the tangy-ness of tomatoes.

Serves: 4-5

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

3 ripe peaches, sliced with pit removed
2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 tbsp olive oil
sprinkle of red pepper flakes
1/2 tbsp. lime or lemon juice
salt and pepper, to taste

Directions

1. Combine all ingredients in a bowl and gently toss to combine.
2. Taste and adjust if necessary.
3. Serve lightly chilled on its own, or atop a bed of fresh baby spinach.

Recipe from nytimes.com

Peach and Avocado Salsa

Beautifully combined flavours in this peach and avocado salsa. A great addition to grilled fish or chicken.

Serves: 1 1/4 cups

Prep Time: 5 min

Cooking Time: 0 min

Total:  5 min

Ingredients

1 ripe peach, chopped
1 ripe avocado, cubed
1/2 jalapeno pepper, finely chopped
2 tbsp. red onion, finely diced
2-3 tbsp. lemon juice
salt and pepper

Directions

1. In a bowl carefully combine all ingredients.
2. Taste and adjust seasoning if necessary.
3. Serve lightly chilled over grilled fish or chicken.

Carrot Salad with Dates and Mint

This carrot salad bursts with the sweetness of dates, the coolness of mint and the crunch of toasted pepitas.

Serves: 4-5

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min plus 3-4 hours

Ingredients

5-6 carrots, peeled and grated
1/4 cup dried dates, finely chopped
handful of fresh mint, chopped
1 tbsp. lime juice
2-3 tbsp. orange juice
pinch of salt
1/4 cup pepitas, toasted

Directions

1. Combine all ingredients, except for pepitas in a large bowl and toss to combine.
2. Refrigerate for 3-4 hours, allowing the flavours to soak in.
3. Serve slightly chilled and garnished with toasted pepitas. This salad can also be served for breakfast with plain yogurt or cottage cheese.

Kohlrabi, Carrot and Apple Salad

Kohlrabi gives a nice light peppery flavour to this super crunchy salad.

Serves: 3-4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

1 head kohlrabi, peeled and cut into matchsticks
1 carrot, peeled and chopped
1 apple, cored and chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tbsp. white wine or apple cidar vinegar
1 tbsp. sesame oil
salt and pepper, to taste

Directions

1. With a sharp knife cut the "branches" off the kohlrabi and peel using a vegetable peeler.
2. Cut into matchsticks using a mandolin, julienne peeler or knife.
3. In a bowl toss all ingredients together. Taste and adjust seasoning if necessary.
4. Serve chilled or at room temperature.

Adapted from sassyradish.com

Cabbage, Carrot and Seed Slaw

The mayonnaise will not be missed in this creamy coleslaw salad!

Serves: 4

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

2 carrots, peeled and grated
1/2 small cabbage, finely shredded
2 tbsp. sesame seeds, toasted
1 tbsp. poppy seeds
1 green onion, or small bunch of fresh chives, chopped
salt and pepper

Dressing
3 tbsp. olive oil
2-3 tbsp. fresh lemon juice
2 tbsp. plain yogurt
1/2 tsp. dry mustard powder

Directions

1. Toss carrots, cabbage, sesame and poppy seeds in a large bowl until combined.
2. To make the dressing place all ingredients in a small jar and shake to combine.  Taste and adjust if necessary.
3. Pour dressing over salad, sprinkle with chives and serve.

Recipe from Vegetarian Bible (2008), p. 157.

Creamy Grape Salad

Juicy grapes are coated in a creamy sweet dressing for this yummy grape salad. Garnish with pecans and enjoy!

Serves: 5-6

Prep Time: 10 min

Cooking Time: 0 min

Total:  10 min

Ingredients

4 cups seedless red or green grapes, stems removed, washed and halved
4 tbsp. sour cream
3 tbsp. plain cream cheese, softened
1/2 tbsp. brown sugar, maple syrup or agave
1/4 tsp. vanilla extract
1/3 cup toasted pecan pieces, to garnish

Directions

1. In a small bowl cream together sour cream, cream cheese, vanilla and sweetener. Taste and adjust sweetness if necessary.
2. In a large bowl toss grape halves with dressing.
3. Keep refrigerated until serving. Garnish with pecan pieces.

Quinoa, Kale and Pepper Salad

This salad is packed full of delicious ingredients, great flavours and textures. Yum!

Serves: 6

Prep Time: 20 min

Cooking Time: 20 min

Total:  40 min

Ingredients

1 cup quinoa
2 cups vegetable broth
1 red or yellow bell pepper, chopped
2 cups kale, washed and finely shredded
1/2 cup fresh parsley, finely chopped
1 green onion, sliced
1 clove garlic, crushed
1/2 cup currants or raisins
1/2 cup almonds or mixed nuts, toasted
salt and pepper

Directions

1. Place quinoa in a small pot and rinse with water, draining well. Add broth and cover, cooking until all the liquid has been absorbed and quinoa is tender.
2. Place chopped kale in a large bowl and cover with freshly cooked quinoa. The heat will help the kale soften.
3. Add remaining ingredients and toss to combine.
4. Taste and adjust seasoning if necessary. Serve immediately.

Beet and Orange Salad

A beautiful pink beet salad with a creamy mustard dressing and little bites of oranges. A great combination!

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 1/2 cups beet cubes, pre-cooked or roasted 
1 raw medium beet, peeled and grated
2 oranges, segmented
1/2 cup Greek yogurt
2 tbsp. red or white wine vinegar
2 tbsp. fresh basil, finely chopped
2 tbsp. good quality mustard
2 tbsp. honey
salt and pepper, to taste

Directions

1. In a small bowl stir together yogurt, vinegar, basil, mustard, honey, salt and pepper. Taste and adjust if necessary.
2. Place oranges, cooked beets and raw beets in a bowl and toss with dressing.
3. Alternatively, toss beets with dressing, saving orange pieces to garnish on top.
4. Serve at room temperature or lightly chilled.

Recipe from blog.danone.ca

Carrot Cake Salad

All the main carrot cake ingredients come together in this deliciously healthy salad.

Serves: 4

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

3 cups grated carrot
1/4 cup crushed tin pineapple
1 cup grated apple
1/4 cup walnut pieces, toasted
2-3 tbsp. raisins
1/2 tsp. fresh ginger root, finely grated
2-3 tbsp. unsweetened shredded coconut (optional)
1 tsp. ground cinnamon
1 tbsp. fresh lemon juice
salt, to taste

Directions

1. Toss all ingredients in a large bowl until well combined.
2. Taste and adjust if necessary.
3. Keep chilled until serving. Delicious with a spoonful of plain Greek yogurt.