Homemade healthified Nutella

3 of my favorite salad recipes from my cookbook Regnbuemad + a chance to win the book

salater
All photos are by Joachim Wichmann

Evening lovelies! It is time for me to share some more recipes from my cookbook Regnbuemad and this time it is all about colorful salads with a special fokus on pomegranate that are in season right now ♥

I have been so excited to give you guys more sneak peeks of my book and to be able to share more of the recipes in English with my international followers, since my book is sadly only available in Danish.

I have chosen a couple of vibrant and fall appropriate (maybe except for the blueberries, but they can easily be replaced) salad recipes that I want to share with you today. They are so full of flavor and I just LOVE to make them both as sides or as a light meal – the blueberry-ginger vinaigrette is a must try! And dont worry you can just use frozen blueberries ;)

For my Danish followers – jeg holder en giveaway ovre på min Facebook side, hvor du kan vinde et eksemplar af min kogebog Regnbuemad. Så skynd dig hen og deltag, hvis du gerne vil have lidt ekstra farve i hverdagen ♥

You can find more of my favorite salad recipes right here and win my cookbook Regnbuemad (in Danish) right here!

Crisp kale fall salad with quinoa, apple, pomegranate and feta

Crisp kale fall salad with quinoa, apple, pomegranate and feta
-Yields 4-6 servings
1 deciliter (about 0.4 cup) quinoa
125 grams kale
2 apples, diced or finely chopped
The seeds of 1/2 – 1 pomegranates*
100-150 grams feta cheese*
2 handfuls pecans

*adjust amounts to your liking

Dressing:
2 tablespoons olive oil
2 tablespoons applecider vinegar
1 tablespoon acacia honey
About 1⁄2 – 1 teaspoon dijon mustard
Sea salt + pepper

Directions:
Start by cooking the quinoa according to the package instructions and then set it aside to cool while you prep the salad.

Wash the kale and remove (and discard) the tough stems. Chop the kale finely, add it to a salad bowl and set it aside.

Whisk all the ingredients for the dressing together and add about 3 tablespoons to the bowl with the chopped kale. Massage the kale leaves with your hands, scrunching the leaves together for a couple of minutes until the kale is tender, darker in color and well coated in the dressing.

Mix the cooked and cooled quinoa with the kale and add the seeds from the pomegranate, the chopped apple, the lightly chopped pecan nuts and top it all off with crumbled feta cheese and a little more of the dressing, enjoy!

Fresh citrus salad with avocado and lemon vinaigrette

Fresh citrus salad with avocado and lemon vinaigrette
– Yields 4 servings as a side
2 oranges, peeled and sliced
1 grapefruit, peeled and sliced
50 grams mixed salad
1 avocado, peeled and sliced
The seeds of 1/4 pomegranate
50 grams feta cheese

Lemon vinaigrette
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 tablespoon acacia honey
1 tablespoon lemonjuice
Seasalt + pepper

Directions:
Start by making the vinaigrette by simply adding all the ingredients to a bowl while throughly whisking until everything is well combined.

Wash and chop the salad. Arrange it on a platter and top it with the sliced orange, grapefruit, avocado, pomegranate seeds and crumbled feta cheese.

Serve the salad with the vinaigrette on the side, enjoy! ♥

Superfood salad with blueberry-ginger vinaigrette

Superfood salad with blueberry-ginger vinaigrette
-Yields 4 servings as a side
75 grams kale, finely chopped
1 tablespoon lemonjuice
1 teaspoon olive oil
1 avocado, peeled and sliced
65 grams blueberries
The seeds of 1⁄2 pomegranate
1 candy striped beet, finely sliced
1 tablespoon chia seeds
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 small handful almonds, chopped

Blueberry-ginger vinaigrette 
1 deciliter (about 0.4 cup) blueberries, fresh or thawed
1 tablespoon applecider vinegar
1 tablespoon lemonjuice
1 tablespoon olive oil
1 tablespoon acacie honey
10 grams fresh ginger
3 tablespoons water
Sea salt + pepper

Directions:
Remove the stalks from the kale, chop it finely and add it to a bowl with the lemonjuice and olive oil. Use your hands to massage the kale for a couple of minutes until it is tender and turns dark green.

Put the kale aside and make the vinaigrette by simply adding all ingredients to a blender and pulse until you have a smooth vinaigrette. Add a bit of extra water if needed.

Arrange the kale on a platter and top it with the rest of the salad ingredients and the vinaigrette. Enjoy! ♥

Make sure to participate to in the giveaway where you can win my cookbook (in Danish) – find the giveaway right here!

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