Harvest Salad with Fruit, Herbs, and Goat Cheese

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This time last year: Pumpkin Pie Oatmeal (2014)

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Never have I ever truly craved a salad. I wish that was my life, but sadly, it is not. Chocolate, bread, coffee? Yes. I crave those every day. Salad? Mmmmm not so much.

However, a few weeks ago my dear friend Rachel invited me over to her house for lunch, and we whipped this salad together. The combination of goat cheese, fresh herbs, fruit, and colorful vegetables made for one of the most refreshing meals I’ve had all season! Thus for the first time, I was truly craving salad!

As the last glimpses of summer slip away, I had to dig up this recipe and enjoy the incredible combination of fruit and vegetables! No surprise- it was just as good as I had remembered it, and I am going to be enjoying it all week long!

If you’re not a huge salad person, give this a try. If you’re a huge salad person, you’re welcome for just changing your life.

Life should be colorful. Life should be healthy. Food should taste like this.

Dig in 🙂

Love, A Rented Kitchen

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Salad Ingredients:

  • 4-8 cup romaine lettuce, chopped
  • ½ cup fresh basil and parsley, chopped
  • 2 Tablespoons fresh thyme, chopped
  • 2 ears grilled corn, kernels removed from the cob (or one can of corn- no sodium added)
  • 1 ½ cups cherry tomatoes, halved
  • 1 red pepper, chopped
  • ¾ cup fresh blackberries
  • 1 peach, finely chopped
  • 1 jalapeño, seeded and chopped
  • ½ cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and/or pistachios
  • 1 avocado, pitted + chopped
  • 4-6 ounces goat cheese, crumbled

Dressing Ingredients:

  • ¼ cup olive oil
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons honey
  • ½ -1 teaspoon chipotle chili powder
  • 1-2 cloves garlic, minced or grated
  • 1 lemon, juiced
  • Salt and pepper, to taste

Directions:

  1. In a large bowl, toss together the lettuce, basil, parsley, thyme, corn, tomatoes, red pepper, blackberries, peach, jalapeno, and nuts.
  2. In a separate mason jar or small bowl whisk together the dressing ingredients until fully combined.
  3. Top the salad off with avocado and goat cheese, toss once more, and serve with dressing on the side or drizzled over top. Enjoy!

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Notes and Tips!:

  • Want to add more protein? Try warming up 16 ounces of chickpeas and throwing those into the mix! They are an excellent healthy source of protein!
  • Source: Half Baked Harvest
  • Like this salad? Try these other healthy and seasonal dishes from A Rented Kitchen! (Recipe links below photos):

Strawberry Caprese Salad

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This time last year: Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese (2013)

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It is hard to believe summer is coming to a close! This happens to me every year. One day I’m perusing my cook books- picking out recipes that are in season with the summer heat, and the next second it’s fall and I’ve still got strawberry and watermelon recipes to post! Woops.

This recipe, a delicious variation on the classic tomato and mozzarella caprese salad, is a perfect summer side dish. The fact that it is served room temperature or chilled makes it ideal for that summer heat, and the addition of strawberries and walnuts makes it a creative crowd pleaser!

It may not be quite time for pumpkin and cider, but time is flying before our eyes. So, while the nights are still long, give this dish a try, in honor of summer. I promise you will not regret it.

Come back soon!

xo A Rented Kitchen

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Ingredients:

  • 2 cups rinsed, sliced strawberries
  • 1 bunch chopped basil
  • 1 cup bocconcini (mozzarella balls)
  • 1/2 cup chopped walnuts
  • 1-2 Tablespoons olive oil
  • 1-2 Tablespoons Balsamic Vinegar
  • Sea Salt (to taste)

Directions:

  1. Combine the strawberries, basil, mozzarella, and walnuts in a bowl. Toss gently.
  2. In a separate dish or jar, whisk together the olive oil, balsamic vinegar, and sea salt to taste.
  3. Drizzle the strawberry salad with the dressing and serve!

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Notes and Tips!:

  • Source: Edible San Fransisco
  • Store chilled
  • Like this recipe? Try these other scrumptious and healthy dishes from A Rented Kitchen! (Recipe links found below:)

Berry Quinoa Salad with Citrus Honey Dressing

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This time last year: Cranberry Field Roast Panini (2012)

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Oh Hello again!

It’s been a while. My b.

Once again, life got crazy, and I am now in my THIRD rented kitchen. What’s up, change?

I could give you a whole host of reasons why I have not been able to post much in the last two months, but who has time for that? The real point is that I have so many fun summer recipes I want to share with you guys, this one in particular is scrumptious, and after almost two months away, you have to start of big. Cue Berry Quinoa Salad with Citrus Honey Dressing.

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Summer is the perfect time for dishes like this, because they are so refreshing, they use seasonal ingredients, and they are best served chilled- perfect for a summer day picnic or a porch dinner.

I hope you enjoy this dish as much as I did, and I hope you are able to share it with someone you love.

I have come to realize recently, how special that exchange really can be. Here’s to nourishing your heart while nourishing your body.

With love,

a rented kitchen

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Citrus Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 4 Tablespoons fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey
  • 1 teaspoon finely chopped mint
  • 1 teaspoon finely chopped basil

Salad Ingredients:

  • 2 cups cooked red quinoa
  • 1 ½ cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped honey roasted cinnamon almonds or mixed nuts*
  • 1 Tablespoon finely chopped mint
  • 1 Tablespoon finely chopped basil

Directions:

  1. Whisk together the dressing ingredients in a small bowl. Set aside for later.
  2. In a large bowl, gently toss the quinoa, berries, almonds, mint, and basil. Drizzle the salad with the dressing, and gently stir once more. Serve fresh and enjoy!

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Notes and Tips!:

  • If you cannot find red quinoa, regular quinoa will work as well! Feel free to make it a day in advance, as long as the quinoa is cool prior to making the salad.
  • Blue Diamond, as well as stores like Whole Foods and Fresh Market, carry honey roasted cinnamon almonds and/or bags of mixed nuts! If you cannot find that exact combination, aim for something similar, or substitute with sunflower seeds or mixed nuts!
  • Source: Two Peas and Their Pod 
  • If you like this recipe, try these other delicious dishes from A Rented Kitchen (Links below photos!):

 

Caesar Salad with Homemade Croutons and Citrus Dressing

On this day last year: Let’s Taco’ Bout it: Spiced Black Bean and Corn Tacos!

salad

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There is nothing more refreshing than a good Caesar salad. The fresh crisp bite of the romaine, some scrumptious grated parmesan cheese, the knowledge that its a healthy choice- what’s not to love?!

Unfortunately for us veggie heads, the classic Caesar salad is not vegetarian friendly. Traditional Caesar dressing includes anchovies (Drat!)

Thus, this is my own take on classic Caesar salad dressing- omitting the salty anchovy flavor and substituting it for a nice citrusy tang.

Hopefully you like my rendition of this healthy classic! You’ve still got the crisp romaine, the scrumptious Parmesan cheese, and now you have a vegetarian dressing. Happy healthy eating 🙂

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Dressing Ingredients:

  • 1 garlic clove
  • Salt
  • 2 large egg yolks
  • 2 Tablespoons fresh lime juice
  • ¾ teaspoon Dijon mustard
  • 2 Tablespoons olive oil
  • 1/3 cup vegetable oil
  • 3 Tablespoons finely grated Parmesan cheese
  • Freshly ground black pepper

Crouton Ingredients:

  • 3 cups bread, torn into 1” pieces with crusts
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Salad Ingredients:

  • 3 Romaine hearts
  • Parmesan cheese

Directions:

  1. Preheat the oven to 375˚F.
  2. In a large bowl, toss the bread with the olive oil, salt, and pepper. Arrange on a baking sheet in a thin layer, and bake for 10-15 minutes, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together the egg yokes, lemon juice, and mustard. Slowly stir in the oils; whisking until thick and glossy. Once smooth, whisk in the Parmesan, salt, pepper, and more lemon juice if desired. Refrigerate until ready to use.
  4. Rinse and pat the romaine leaves dry. Tear the lettuce leaves into more manageable sizes, and toss in a large bowl with the baked croutons. Shave parmesan cheese over top, drizzle with dressing, and enjoy!

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Notes and Tips!:

  • Source: Bon Appetit 
  • Salad fan? Check out these other delicious salad recipes from ‘A Rented Kitchen’ (Recipe links below!):

Harvest Peach and Cherry Summer Salad

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There are a lot of pros and cons to moving around the country. However, one major pro to moving from Kansas to Georgia, is Georgia peaches. Holy cow, there is seriously nothing better than Georgia peaches!

Last summer my family had the opportunity to go pick peaches while on vacation, and I went a little crazy with the peach recipes. However, despite my deep love of the fruit, this ingredient combination was one entirely new to me. As strange as it may sound to combine some of these sweet and savory flavors together, the flavors beautifully compliment each other, blossoming under the dressing and making this fruit salad unique, visually striking, and delicious to eat!

If you have any summer peaches left sitting on your window sill, try whipping together this delicious fruit salad. You just might fall in love.

Not ready to be so bold and adventurous with your last sacred peaches of the summer? Try these other delicious peach recipes from ‘A Rented Kitchen’! Like I said earlier, with peaches, you just can’t go wrong.

Peach Favorites:

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Ingredients:

  • 1 large yellow peach
  • 1 heirloom tomato
  • 1 cup cherries, halved and pitted
  • 2 Tablespoons basil, chiffonade (roll up and chopped into ribbons)
  • 2 Tablespoons cilantro, roughly chopped
  • 1 Tablespoon mint, roughly chopped
  • 1 Tablespoon lime juice
  • 1 Tablespoon agave nectar
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Directions:

  1. Slice the peach into thin slices, and toss, along with the cherries, into a medium sized serving bowl.
  2. Cube the tomato into one-inch chunks, and add to the peach and cherry mix.
  3. Gently stir in the herbs.
  4. In a small measuring cup, whisk together the lime juice, agave, olive oil, salt, and pepper until thoroughly blended. Drizzle over the herbs and fruit, serve, and enjoy!

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Notes and Tips:

  • Yield: 2-4
  • Source: The Kitchy Kitchen
  • Like this recipe? Try these other delicious treats and salads from ‘A Rented Kitchen’! (Recipe links below):