RA
C
HE
L
J.
WE
S
TO
N
ROASTED CARROT SALAD
WITH CINNAMON AND CUMIN
ROASTED CARROTS
1 pound carrots, peeled and cut into sticks
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
Salt and pepper
to taste
DRESSING
1 teaspoon honey
1 tablespoon lemon juice
¼ cup olive oil
Salt and pepper to taste
4 cups mixed salad greens
Prepare the roasted carrots: Preheat oven to 375 F. In a
baking dish, spread carrot sticks in a single layer. Drizzle
with olive oil, sprinkle with spices and seasonings, and
toss to coat. Roast until tender, about 30 minutes.
Prepare the dressing: Combine honey and lemon juice
in a bowl. Slowly whisk in olive oil. Season with salt
and pepper to taste. Gently dress the greens.
Top with the spiced carrots. Makes 4 servings.
Recipe by Rachel J. Weston.
R
A
C
HEL
J. W
E
ST
ON
QUINOA, KALE, CRANBERRY,
WALNUT AND BUTTERNUT
SQUASH SALAD
SALAD
1½ cups quinoa
½ teaspoon kosher salt
3 cups water
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, minced
1½ cups butternut squash,
peeled and cut into ½-inch dice
Kosher salt and pepper to taste
DRESSING
1 garlic clove, minced
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon raspberry jam
¼ cup olive oil
Kosher salt and pepper to taste
1½ cups kale, ribs removed, cut into ½-inch ribbons
½ cup dried cranberries
½ cup chopped walnuts
In a large saucepan, bring the quinoa, ½ teaspoon salt
and water to a boil. Reduce the heat to low, cover and
simmer for approximately 20 minutes, until the tail of
the quinoa unfurls. Remove from the heat, ;u; with a
fork and place in a large bowl to cool for 20 minutes.
While the quinoa is cooking, heat the olive oil in a
large skillet, add the onion and cook until onion turns
translucent. Add the garlic and squash. Cover with a
lid and cook for about 10 minutes over medium-low
heat, until the squash is tender when tested with the
tip of a knife. Season with salt and pepper to taste.
Let cool to room temperature.
Prepare the dressing: Whisk together the garlic,
vinegar, mustard and jam in a small bowl. In a
steady, slow stream, add the olive oil while whisking
continuously. Season with salt and pepper to taste.
Gently fold the cooked vegetables, quinoa and kale
together with the vinaigrette, dried cranberries and
walnuts. Serve at room temperature or chilled.
Makes 6 to 8 servings.
Recipe by Rachel J. Weston.
PEAR SLAW
4 cups cabbage, thinly shredded
1 carrot, shredded
3 green onions, sliced thin
1 ;rm pear, cut into thinly sliced matchsticks
DRESSING
¼ cup olive oil
2 teaspoons Dijon mustard
1 tablespoon honey
Juice of 1 lime
2 tablespoons minced cilantro
¼ cup dried cranberries
Mix cabbage, carrot, green onions and pear in a bowl.
Whisk together dressing ingredients and toss with
coleslaw. Sprinkle with cranberries. Makes 4 servings.
Recipe by Amy Medling.
APPLE AND APRICOT SLAW
SALAD
1 apple, thinly sliced
1 carrot, shredded
4 cups cabbage, shredded
;⁄; cup dried apricots, chopped
;⁄; cup walnuts, chopped
2 sliced green onions
DRESSING
;⁄; cup plain Greek yogurt
¼ cup olive oil mayonnaise
1 squeeze of lemon juice
2 tablespoons white balsamic vinegar
2 teaspoons honey
2 teaspoons poppy seeds
½ teaspoon sea salt
¼ teaspoon black pepper
Mix all salad ingredients together. Whisk together
dressing ingredients and toss with salad to coat.
Serve chilled. Makes 4 servings.
Recipe by Amy Medling.
AM
Y
ME
DLI
N
G
OTHER IMAGES: ©SHUTTERSTOCK; PHOTODISC
