50+ Salad Recipes - Tastes Better From Scratch https://tastesbetterfromscratch.com/category/salads/ Everything tastes better homemade! Sat, 03 Feb 2024 02:42:00 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://tastesbetterfromscratch.com/wp-content/uploads/2021/09/cropped-favicon-32x32.png 50+ Salad Recipes - Tastes Better From Scratch https://tastesbetterfromscratch.com/category/salads/ 32 32 Taco Salad https://tastesbetterfromscratch.com/taco-salad/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/taco-salad/#comments Thu, 11 Jan 2024 12:00:00 +0000 https://tastesbetterfromscratch.com/?p=29006 An easy Taco Salad recipe piled high in a crunchy tortilla bowl and topped with vegetables, sour cream, and salsa.This healthy Taco Salad recipe will be on the table in less than 30 minutes! It has a crispy tortilla bowl filled with seasoned ground beef, lettuce, beans, corn, and all of your favorite toppings! Looking for more 30 minute meals? Try these Sheet Pan Chicken Fajitas, Salmon Bowls, or Thai Chicken Lettuce Wraps! Why…]]> An easy Taco Salad recipe piled high in a crunchy tortilla bowl and topped with vegetables, sour cream, and salsa.

This healthy Taco Salad recipe will be on the table in less than 30 minutes! It has a crispy tortilla bowl filled with seasoned ground beef, lettuce, beans, corn, and all of your favorite toppings!

Looking for more 30 minute meals? Try these Sheet Pan Chicken Fajitas, Salmon Bowls, or Thai Chicken Lettuce Wraps!

An easy Taco Salad recipe piled high in a crunchy tortilla bowl and topped with vegetables, sour cream, and salsa.

Why I love this recipe:

  • Quick – This taco salad bowl is ready in under 30 minutes and can be fully prepped in advance.
  • Customizable – Everyone gets to pile on their favorite toppings, making it a meal everyone will enjoy. Plus, it’s a great opportunity to use up the veggies in the fridge.
  • Healthy – This meal is high in protein, veggies, and flavor. It really is the best taco salad recipe.

Ingredients:

  • Taco Meat: Lean ground beef, or ground turkey seasoned with store-bought or homemade taco seasoning. We also like to add black beans and corn to the taco meat.
  • Lettuce: Romaine, iceberg or other green leafy lettuce.
  • Toppings: Use what you have and what you like including: tomatoes, olives, avocado, cheese, onion, and cilantro.
  • Dressing: Add a big scoop of salsa, sour cream and guacamole on top of your taco salad and that’s all the dressing you’ll need! You could also use ranch, or Italian dressing.
  • Flour tortillas or tortilla chips: I like to make my own baked taco salad shells with flour tortillas (see instructions below), but store bought bowls or tortilla chips also work. If you make taco salad often, these baking molds are fun to make perfect shaped shells from any size tortilla.

How to Make Taco Salad:

Prep Ingredients: Brown the ground beef in a skillet then remove grease and add taco seasoning. Stir in the black beans and corn. Chop lettuce and tomatoes then shred cheese, set aside.

Two images showing a plate filled with all the toppings for taco salad: tomatoes, shredded cheese, green onions, olives, and cilantro; and another image of seasoned taco meat with corn and beans.

Assemble: Place each tortilla bowl on a plate or in a shallow bowl; add a handful of romaine lettuce; add meat mixture; add veggies; sprinkle with cheese; add a dollop each of sour cream, salsa, guacamole then a sprinkle of cilantro.

Two plates with a crunchy homemade taco bowl filled with a healthy taco salad and topped with tomatoes, olives, sour cream, and salsa.

Serve homemade taco salad with horchata, or an ice cold lemonade. For dessert, try my sopaipillas, Tres Leches Cake, or fresas con Crema (strawberries and cream).

Homemade Baked Tortilla Bowls:

Prep: Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it. Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). Now flip the whole thing over so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).

Bake: Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes. Remove from oven, carefully lift each shell out of the foil then place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn’t burn. Return to oven to cook for 7-10 more minutes or until crisp and golden.

Four images showing how to make taco salad bowls made with a tortilla.

Make Ahead and Freezing Instructions:

To Make Ahead: The taco meat and tortilla shells can be prepped a day or two in advance, stored separately. Reheat the meat mixture in the microwave or in a skillet. All of the veggies and toppings can be chopped and ready, just keep them in separate containers in the fridge.

To Freeze: Allow meat mixture to cool completely then store in freezer safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight then reheat on the stove or in the microwave.

Recipe Variations:

  • Vegetarian: replace meat with cooked, crumbled tofu, or add additional beans or sautéed veggies.
  • Vegan: Substitute vegan cheese and crumbled tofu.
  • Keto/low-carb: Skip the shell and try out this keto / gluten-free Tortilla bowls recipe.
  • Make Walking Tacos: Scoop the taco meat into a bag of fritos chips, and add your favorite toppings.
  • Taco Salad Bar: If you are serving to a crowd or if everyone has different preferences, set up a build your own taco salad bar!
  • Chicken Taco Salad: Instead of the ground beef, use this chicken taco meat!

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An easy Taco Salad recipe piled high in a crunchy tortilla bowl and topped with vegetables, sour cream, and salsa.
Print

Taco Salad

This healthy Taco Salad recipe can be on the table in less than 30 minutes, seasoned ground beef or turkey, beans, corn, and piled high with your favorite toppings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 203kcal
Cost 6

Equipment

Ingredients

  • 1 lb lean ground beef , or ground turkey
  • 2 Tablespoons Taco seasoning , or 1 packet
  • ½ cup water
  • 1 can black beans , drained and rinsed
  • 1 cup corn (canned or frozen)
  • 1 head romaine lettuce , chopped
  • 6 (8 inch) flour tortillas , or 1 bag tortilla chips

Topping options:

  • 2 cups cherry tomatoes , halved
  • ½ cup Sliced Olives
  • ½ cup shredded cheese
  • ¼ cup chopped red or green onion
  • ½ cup chopped cilantro
  • Salsa
  • Sour Cream
  • Guacamole , or chopped avocado

Instructions

  • Meat Mixture: Add ground beef to a skillet over medium heat. Cook, crumbling with a wooden spoon into small pieces, until cooked through. Remove grease. Add taco seasoning and water and cook for 5 minutes. Stir in black beans and corn.
  • Assemble: Add baked tortilla shell (recipe follows) or tortilla chips to the bottom of a shallow bowl. Top with a handful of lettuce, then taco meat and desired toppings. Add salsa, sour cream and guacamole (or avocado) on top.

Optional Baked Tortilla Bowls:

  • Brush a thin layer of canola or vegetable oil on both sides of 8” flour tortillas. Place a 4’’ ramekin or similar size oven-safe bowl, face down, on a cookie sheet. Lay a tortilla over it. Place a piece of heavy-duty aluminum foil on top of the tortilla and press down, scrunching the foil and tortilla around the ramekin until it’s shaped like a tortilla bowl (think basket-style coffee filter). 
  • Now flip the whole thing over so it’s open end up. Repeat for however many tortilla bowls you’re going to need (and an extra or two in case one breaks!).
  • Preheat oven to 375 degrees and bake for 5 minutes. Take cookie sheet out of oven, use tongs to carefully remove each ramekin and then return the tray to the oven to cook for 5 more minutes. 
  • Remove from oven, carefully lift each shell out of the foil and place bottom up, foil down on the cookie sheet. Gently secure the rim of the tortilla inside the foil so it doesn't burn. Return to oven to cook for 7-10 more minutes or until crisp and golden.

Video

Notes

*Nutritional info doesn’t include optional toppings.
Make Ahead Instructions: The taco meat and tortilla shells can be prepped a day or two in advance, stored separately. Reheat the meat mixture in the microwave or in a skillet. All of the veggies and toppings can be chopped and ready, just keep them in separate containers in the fridge.
Freezing Instructions: Allow meat mixture to cool completely and store in freezer safe bag in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
Vegetarian Taco Salad: Replace meat with cooked, crumbled tofu or add additional beans or veggies.
Vegan: Substitute vegan cheese and crumbled tofu.
Keto/low-carb: Skip the shell and try out this keto / gluten-free Tortilla bowls recipe.
Make Walking Tacos: Scoop the taco meat into a bag of fritos chips, and add your favorite toppings.
Taco Salad Bar: If you are serving to a crowd or if everyone has different preferences, set up a build your own taco salad bar!
Chicken Taco Salad: Instead of the ground beef, use this chicken taco meat!

Nutrition

Calories: 203kcal | Carbohydrates: 8g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 190mg | Potassium: 519mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9178IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg

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This post was originally published on June 2020. Updated January 2022 and January 2024.

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Radicchio Salad https://tastesbetterfromscratch.com/radicchio-salad/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/radicchio-salad/#respond Fri, 10 Nov 2023 22:36:27 +0000 https://tastesbetterfromscratch.com/?p=100701 A simple Radicchio Salad in a bowl with romaine, arugula, grapefruit slices, and a homemade vinaigrette.This simple Radicchio Salad recipe is flavorful, vibrant, and incredibly tasty! This elegant salad takes just a few minutes to toss together and will impress any guests. Looking for more salad recipes? Try this Broccoli Apple Salad, Beet Salad, Bulgur Salad, or Pomegranate and Pear Salad! Why I love this recipe: How to make Radicchio…]]> A simple Radicchio Salad in a bowl with romaine, arugula, grapefruit slices, and a homemade vinaigrette.

This simple Radicchio Salad recipe is flavorful, vibrant, and incredibly tasty! This elegant salad takes just a few minutes to toss together and will impress any guests.

Looking for more salad recipes? Try this Broccoli Apple Salad, Beet Salad, Bulgur Salad, or Pomegranate and Pear Salad!

A simple Radicchio Salad in a bowl with romaine, arugula, grapefruit slices, and a homemade vinaigrette.

Why I love this recipe:

  • Colorful – This salad is as beautiful as it is delicious and is sure to be a show stopper on your dinner table.
  • Simple – Made with just a few ingredients, this easy salad is still elegant and crave-worthy.
  • Flavorful – Radicchio adds a delicious bitter element to this salad that is perfectly complimented by the cheese, grapefruit, pistachios, and a simple dressing.

How to make Radicchio Salad:

Prep Radicchio: Cut radicchio head into quarters then remove the core. Separate leaves then place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.

Two images showing how to cut a head of radicchio for a simple salad.

Cut Grapefruits: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.

A grapefruit being peeled with a knife to be used in a salad.

Make dressing then set aside.

Toss: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of radicchio salad dressing then top with grapefruit, shallots, pistachios, mint, and cheese.

Two images showing a simple vinaigrette being poured on some mixed greens, then the finished Radicchio Salad recipe with grapefruit, shaved parmesan, red onion, and pistachios.

Recipe Variations:

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A simple Radicchio Salad in a bowl with romaine, arugula, grapefruit slices, and a homemade vinaigrette.
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Radicchio Salad

This simple Radicchio Salad recipe is flavorful, vibrant, and elegant and takes just a few minutes to toss together.
Course Salad
Cuisine Italian, Mediterranean
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 340kcal
Cost 10

Ingredients

  • 1 head radicchio
  • 1 romaine heart
  • 3 cups Baby arugula
  • 1 large grapefruit ,red or pink, or sub oranges
  • 1 shallot , thinly sliced
  • 1 cup pistachios , chopped
  • ¼ cup fresh mint leaves , finely chopped
  • 1 cup freshly shaved parmesan cheese*

Dressing:

Instructions

  • Prep Radicchio: Cut radicchio head into quarters and remove the core. Separate leaves and place in a large bowl of ice water to soak for 15 minutes (to remove bitterness). Dry in a salad spinner or on paper towels.
  • Cut Grapefruit: Slice the top and bottom off grapefruits, then use a knife to follow the curve of the fruit to slice the peel off. Cut grapefruit into wedges.
  • Make dressing by whisking all dressing ingredients together. Set aside.
  • Assemble: Add radicchio, romaine and arugula to a bowl. Toss with desired amount of dressing. Top with grapefruit, shallots, pistachios, mint and cheese.

Notes

Parmesan Cheese: Use a soft cheese like blue cheese or goat cheese, if you’d like.

Nutrition

Calories: 340kcal | Carbohydrates: 18g | Protein: 11g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 562mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2691IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 2mg

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Broccoli Apple Salad https://tastesbetterfromscratch.com/broccoli-apple-salad/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/broccoli-apple-salad/#comments Wed, 20 Sep 2023 11:00:00 +0000 http://tastesbetterfromscratch.com/?p=8428 A bowl of an easy Broccoli Apple Salad recipe, ready to serve.Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing. Want more salad recipes? Try Panzanella, Bulgur Salad, or Baked Potato Salad! Why I love this Recipe: How to make Broccoli Apple Salad: Make Dressing: Whisk together all dressing ingredients until…]]> A bowl of an easy Broccoli Apple Salad recipe, ready to serve.

Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.

Want more salad recipes? Try Panzanella, Bulgur Salad, or Baked Potato Salad!

Why I love this Recipe:

  • Fresh flavors and colors: This Apple Broccoli Salad recipe is one of my go-to side dishes because it tastes as good as it looks.
  • EASY: Just combine everything in a bowl and toss together. It’s the easiest side dish, and you can even make it ahead of time.
  • Serve with anything! It’s the perfect accompaniment to a holiday ham, prime rib, or turkey, dinner, but it’s also a great option for a casual side for a BBQ or simple weeknight meal.

How to make Broccoli Apple Salad:

Make Dressing: Whisk together all dressing ingredients until smooth.

Combine: In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.

Pour Dressing: Drizzle the dressing, just a little at a time, over the salad and toss to combine.

Chill for at least one hour before serving. This broccoli apple salad recipe is great with practically any main dish and something everyone enjoys!

Make Ahead Instructions

This is a great salad to make several hours of a day ahead of time, as the flavors will blend together the longer it rests. The dressing can be made 1 week ahead of time, stored in the fridge.

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A bowl of an easy Broccoli Apple Salad recipe, ready to serve.
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Broccoli Apple Salad

Creamy, crunchy Broccoli Apple Salad with dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 275kcal
Cost 4

Ingredients

  • 2 heads fresh broccoli , chopped into small florets (about 4 cups)
  • 2 apples , chopped (about 2 cups)
  • 1/4 cup red onion , diced
  • 1/3 cup slivered almonds
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cranberries

Dressing:

Instructions

  • In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.
  • Make Dressing: Whisk together all ingredients until smooth. Drizzle the dressing, just a little at a time, over the salad and toss to combine. Chill for at least one hour before serving.

Video

Notes

Add-in Ideas:
  • Bacon.
  • Cheese: cubed cheddar cheese, shredded parmesan or feta.
  • Nuts: use your favorite kind, like pecan or walnuts.
  • Grapes.
Make Ahead Instructions: The salad tastes best made a few hours or day ahead of time. Toss the apples in a little bit of lemon juice to keep them from browning.

Nutrition

Calories: 275kcal | Carbohydrates: 43g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 855mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1306IU | Vitamin C: 185mg | Calcium: 165mg | Iron: 2mg

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I originally shared this recipe September 2016. Updated March 2021 and September 2023.

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Wedge Salad https://tastesbetterfromscratch.com/classic-wedge-salad/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/classic-wedge-salad/#comments Sat, 12 Aug 2023 11:00:00 +0000 http://tastesbetterfromscratch.com/?p=9384 An easy wedge salad on a plate with blue cheese dressing, bacon, onion, and tomatoes.A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing. You can serve wedge salads as a side with just about any meal, like Braised short Ribs, Penne alla Vodka, or Chicken Piccata. Whenever I’m ordering a side salad from a restaurant I always scan…]]> An easy wedge salad on a plate with blue cheese dressing, bacon, onion, and tomatoes.

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.

You can serve wedge salads as a side with just about any meal, like Braised short Ribs, Penne alla Vodka, or Chicken Piccata.

The best Wedge Salad recipe with a homemade blue cheese dressing and toppings on a plate, ready to enjoy.

Whenever I’m ordering a side salad from a restaurant I always scan the menu for a wedge salad; they’re my favorite! Kind of ironic considering they are probably the cheapest, simplest thing on the menu, but, for some reason they seem “fancy” to me and I love seeing how they’re presented (plus, they’re DELICIOUS!).

This is the perfect salad for impressing guests, with little effort.

How to Cut a Wedge Salad:

Iceberg lettuce is used to make wedge salads because the leaves are compact and layered tightly together. For wedge salads, grab a whole head of iceberg lettuce and cut it in half, from the top down to the stem. Cut each halve again, to make 4 quarters of lettuce.

Rinse each quart of lettuce and gently shake off any excess water. Place them on a paper towel lined plate, or in a large bag with a paper towel to catch excess water, and store in the refrigerator for 1-2 weeks. If any outer edges of the lettuce start to brown you can simply cut them off.

Two images showing how to cut a wedge salad from iceberg lettuce.

How to make a Wedge Salad:

Make the Blue Cheese Dressing: Add all of the blue cheese dressing ingredients to a bowl then stir well to combine. Refrigerate for at least 30 minutes before serving. The dressing can be made up to 1 week in advance.

A small white bowl with a homemade blue cheese dressing.

Cut Lettuce: Cut the iceberg lettuce in half then cut each of the halves again in half or thirds (depending on how big the head of lettuce is) to create “wedges”.

Add Toppings: Place wedges on individual plates then spoon dressing over lettuce. Garnish the iceberg wedge salad with bacon crumbles, chopped tomatoes, onion and blue cheese crumbles on top then season with fresh crushed black pepper, to taste.

A wedge salad on a white plate, topped with a blue cheese dressing, bacon, onions, and tomatoes.

Additional Toppings Ideas:

  • Avocado
  • Cucumber
  • Olives
  • Beets
  • Croutons
  • Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
  • Nuts
  • Berries
  • Creamy Parmesan, Caesar, or Ranch Dressing instead of Blue Cheese Dressing.
  • Protein: grilled chicken or steak.

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An easy wedge salad on a plate with blue cheese dressing, bacon, onion, and tomatoes.
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Classic Wedge Salad

A delicious, crisp, iceberg Wedge Salad recipe topped with bacon crumbles, onion, tomatoes and a creamy homemade blue cheese dressing.
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 123kcal
Cost 4

Ingredients

For the salad:

  • 1 head iceberg lettuce
  • 8 slices bacon , cooked, cooled and crumbled
  • 1 1/2 cups cherry tomatoes , halved
  • 1/2 cup red onion , chopped
  • pecans , or walnuts, toasted (optional)

Easy Homemade Blue Cheese Dressing:

Instructions

  • Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes, or can be made several days in advance.
  • Cut the bacon into pieces and cook the bacon in a skillet until crisp. Remove to a plate lined with paper towels.
  • Cut the iceberg lettuce in half. Cut each of the halves again in half or thirds (depending on how big the ice berg lettuce head is), to create "wedges". Place wedges on individual plates. 
  • To serve, spoon dressing over lettuce and then sprinkle the bacon crumbles, tomatoes, onion and blue cheese crumbles on top. Season with fresh crushed black pepper, to taste.

Video

Notes

More Toppings Ideas:
  • Avocado
  • Cucumber
  • Olives
  • Beets
  • Croutons
  • Other cheese varieties: parmesan, mozzarella, feta, gorgonzola, goat cheese.
  • Nuts: pine nuts, almonds, etc.
  • Berries
  • Creamy parmesan or Caesar Dressing instead of Blue Cheese Dressing.
  • Protein: grilled chicken or steak.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 402mg | Potassium: 259mg | Fiber: 1g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 1mg

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I originally shared this recipe May 2017. Updated August 2020 and August 2023.

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Beet Salad https://tastesbetterfromscratch.com/beet-salad/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/beet-salad/#comments Tue, 08 Aug 2023 11:00:00 +0000 https://tastesbetterfromscratch.com/?p=96721 A roasted Beet Salad on a bed of mixed greens with beets, walnuts, and whipped goat cheese.This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love! Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad! Why I love this recipe: How to make Beet…]]> A roasted Beet Salad on a bed of mixed greens with beets, walnuts, and whipped goat cheese.

This roasted Beet Salad recipe is bursting with flavor from fresh beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It’s a simple and impressive salad any guest will love!

Want more salad recipes? Try Bulgur Salad, Orzo Salad, or Pear and Pomegranate Salad!

A roasted Beet Salad on a bed of mixed greens with beets, walnuts, and whipped goat cheese.

Why I love this recipe:

  • Simple Elegance – The Whipped Goat Cheese really makes this simple beat salad something special, and it only takes a minute to do.
  • Easy – Only a few ingredients but each one is the star of the show and worth every minute of prep. It’s an impressive salad even a beginner cook can make!
  • Delicious – From the delicious beets to the whipped goat cheese and homemade balsamic vinaigrette, this beet salad with arugula is bursting with flavor and is absolutely incredible!

How to make Beet Salad:

Cook Beets: Place raw beets on individual squares of aluminum then drizzle with olive oil and wrap in foil. Bake for about 50-60min, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.

Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor then whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.

Homemade whipped goat cheese in a food processor.

Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.

Assemble: Add a bed of greens to serving bowl then top with beets and nuts. Add small dollops of whipped goat cheese over the top then garnish with chives and drizzle desired amount of dressing over salad and serve the best beet salad!

A close up image of an easy beet salad with roasted beets, walnuts, and whipped goat cheese.

Make Ahead Instructions:

To Make Ahead: The beets can be cooked and prepped and the dressing can be made up to 2 days in advance. Store separately in the fridge in airtight containers.

Recipe Variations:

  • Fruit: Add fresh peeled orange slices or peaches.
  • Nuts: Use your favorite kind, or what’s on hand.
  • Greens: You can use all mixed greens or arugula, or a combination of both.

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A roasted Beet Salad on a bed of mixed greens with beets, walnuts, and whipped goat cheese.
Print

Beet Salad with Whipped Goat Cheese

My favorite Beet Salad recipe is bursting with flavor from fresh roasted beets paired with whipped goat cheese and a homemade balsamic vinaigrette. It's a simple but beautiful and impressive salad any guest will love!
Course Appetizer, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 427kcal
Cost 8

Ingredients

Salad:

  • 4-5 large beets raw or pre-cooked* (I like to use a variety, like red and golden, to add color)
  • 7-8 cups mixed greens lettuce or arugula (or both)
  • 1 1/2 cups candied walnuts or pecans
  • ¼ cup chives , fresh, chopped

Whipped Goat Cheese:

Balsamic Vinaigrette:

  • cup extra virgin olive oil
  • 2-3 Tablespoons Balsamic vinegar , or more, to taste
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon honey or maple syrup , to taste
  • 1/4 teaspoon kosher salt , or more, to taste

Instructions

  • Cook Beets: Place raw beets on individual squares of aluminum foil. Drizzle them with olive oil and wrap in foil. Bake for about 50-60 minutes, or until tender when pierced with a fork. Once cool enough to handle, remove the foil and peel the skins off the beets. Once cooled, cut into slices or cubes for the salad.
  • Whipped Goat Cheese: Add goat cheese, Greek yogurt, garlic, and a crack of salt and pepper to a food processor. Whip until smooth and fluffy. Add a little more Greek yogurt, or a splash of milk if it’s too thick.
  • Balsamic Vinaigrette: Whisk vinaigrette ingredients until well combined.
  • Assemble: Add a bed of greens to serving bowl. Top with beets and nuts. Add small dollops of whipped goat cheese over the top and garnish with chives. Drizzle desired amount of dressing over salad.

Video

Notes

For Cooked Beets: I often use Love Beets Organic Cooked Beets (from Costco or grocery store).
Variations:
  • Fruit: Add fresh peeled orange slices or peaches.
  • Nuts: Use your favorite kind, what’s on hand, or omit for nut allergy
Make Ahead Instructions: So many elements of this salad can be made in advance, including cooking the beets, the whipped goat cheese and the vinaigrette. Store seperatly in the fridge for 3-5 days.

Nutrition

Calories: 427kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 513mg | Potassium: 760mg | Fiber: 8g | Sugar: 26g | Vitamin A: 5156IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 3mg

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Panzanella https://tastesbetterfromscratch.com/panzanella/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/panzanella/#comments Tue, 01 Aug 2023 00:10:17 +0000 https://tastesbetterfromscratch.com/?p=96973 A bowl filled with fresh Panzanella Salad, ready to enjoy.This Panzanella salad recipe is a fresh and flavorful salad of bread and vegetables. It’s a recipe from Tuscany, a land of great flavors that you will fall in love with. Check out more Italian recipes like Chicken Cacciatore, Tomato and Basil Bruschetta, and Classic Italian Risotto! This easy panzanella salad is the result of…]]> A bowl filled with fresh Panzanella Salad, ready to enjoy.

This Panzanella salad recipe is a fresh and flavorful salad of bread and vegetables. It’s a recipe from Tuscany, a land of great flavors that you will fall in love with.

Check out more Italian recipes like Chicken Cacciatore, Tomato and Basil Bruschetta, and Classic Italian Risotto!

A bowl of delicious Italian Panzanella Salad, ready to enjoy.

This easy panzanella salad is the result of a perfect mix of simple and organic ingredients. Thanks to the raw onion, it stays nice and crispy, which is the magic of this salad: soft bread and vegetables that crunch!

Why we love this recipe:

  • Fresh: The cucumber and vinegar provide a fresh, summery flavor.
  • Easy: It doesn’t require any cooking or special skills. Just combine the ingredients, and it’s done!
  • Versatile: You can make so many variations from the original recipe.
  • Light and Vegan: There are no animal derivatives, suitable for vegetarians and vegans; and we love how light it is!

Choose the Right Ingredients:

  • Bread: It should be rustic bread, possibly from the day before. It should be hard and firm. It should also be without salt, according to Tuscan tradition. Coarse bread can also be fine, but in this case, choose whole wheat. Soak it in water with vinegar and break it up with your hands or leave it coarse, depending on your taste.
  • Vegetables: Choose fresh, organic, and very ripe tomatoes. Red onions are the best because they taste delicate and are more digestible.
  • Basil: Choose the freshest and smallest leaves in the bunch; they will be more delicate and tender.
  • White Vinegar: We chose white wine vinegar, but apple vinegar is also suitable.
  • Water: Adding water depends on how dry the bread is, so you can increase or decrease it to get the right consistency.
  • Extra-Virgin Olive Oil: To make it closer to the Italian version, use extra-virgin olive oil; Bertolli or Lago di Garda is perfect, as are other oils, like Tuscan, with a more intense flavor.

How to make Panzanella Salad:

Make Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients. Mix it with your hands to soften the bread evenly. 

Two images showing rustic bread being cut, and then the bread in cubes for the best Panzanella Salad recipe.

Prepare Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.

Two images showing red onions being diced and then cucumbers, tomatoes, and red onions in a bowl.

Serve: Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together. Add the basil before serving and season with oil, salt, and freshly ground pepper.

An easy Panzanella recipe in a white serving bowl, ready to enjoy.

Recipe Variations:

  • Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes. This way, it will be more delicate and digestible.
  • Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
  • Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
  • Spicy: Add tabasco, chili pepper, or dried oregano.
  • Cheese: Add some mozzarella or burrata cheese.

Storage Instructions

This easy Panzanella recipe can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

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A bowl filled with fresh Panzanella Salad, ready to enjoy.
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Panzanella Salad

Panzanella is a very fresh and flavorful salad of bread and vegetables; it’s a recipe from Tuscany, a land of great flavors that you will fall in love with.
Course Salad
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 292kcal

Ingredients

Instructions

  • Make the Vinegar Bread: Cut the stale bread into cubes all the same size, about 0.5 inches on each side, and put them in a large bowl. Add vinegar to a glass of water and combine the bread with all the liquid ingredients. 
  • Mix it with your hands to soften the bread evenly. 
  • Prepare the Vegetables: Cut the cucumber into tiny slices. Slice the onion and roughly dice the tomatoes.
  • Combine all ingredients and sit in the refrigerator for at least 2 hrs before serving so that all the flavors are blended together. 
  • Add the basil before serving;
  • Season with oil, salt, and freshly ground pepper: the panzanella is ready to eat. Enjoy!

Video

Notes

Variations:
  • Onions: If you prefer to soften the flavor of raw onion, you can soak it in water and salt for an hour and a half, changing the brine every 30 minutes: this way, it will be more delicate and digestible.
  • Veggies: Use thinly sliced zucchini instead of cucumber, and try adding green or black olives.
  • Mint: Replace all the basil with a few mint leaves if you want a fresher taste.
  • Spicy: Add tabasco, chili pepper, or dried oregano.
  • Cheese: Add some mozzarella or burrata cheese.
Storage Instructions: Panzanella can be stored in the refrigerator for up to 2 days in an airtight container. It is preferable, however, to add the tomatoes at the time of eating to prevent them from turning sour. It cannot be frozen.

Nutrition

Calories: 292kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 243mg | Potassium: 414mg | Fiber: 4g | Sugar: 7g | Vitamin A: 876IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg

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Find more delicious recipes from Stef and Alex at Stefanias Kitchenette.

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