The Sustainable Spot

This past weekend marked the return of my husband from his month long underway in the Navy and it was wonderful!  I was so excited to try out some of my new recipes for him and make him the home cooked meals he had been looking forward to.  I admit I was a bit nervous about his reaction to some of the fresh new produce I have been using that he has never tried, but so far so good.

Last night I made this spring salad using fresh ingredients in full season such as kale which I definitely thought was going to warrant some opposition.  Thankfully, this Southern gentleman loved the fresh tangy taste of the nutrient-packed leafy green.  And I am looking forward to losing the last of my holiday weight just in time for summer with these salads added to my menu!

Seasonal Spring Strawberry Kale Salad (inspired by a recipe from Food 52, serves 2-3)

Ingredients

1 large bunch kale, washed and torn into salad sized strips

1 medium sized butternut squash, peeled and cubed into 1-1.5 inch pieces

1/4 cup sliced almonds

1/4 cup diced strawberries

1 tbsp extra virgin olive oil

Dressing Ingredients

3 tbsp. extra virgin olive oil

1 tsp. agave nectar maple syrup

1 tsp. dijon mustard

1 tbsp. lemon juice

sea salt

ground black pepper

Directions – Preheat oven to 375 degrees.  Place pieces of squash onto baking sheet, rub in 1 tbsp olive oil to pieces and sprinkle salt and pepper to taste.  Roast for 30 minutes or until golden, turning pieces halfway through.  While squash is roasting, place almond slices into small baking dish and toast in oven for 3-5 minutes, making sure to stir several times throughout to avoid burning.  Dressing – In small bowl, whisk together 3 tbsp olive oil, lemon juice, mustard, agave syrup, and add salt and pepper to taste.  Rub dressing into kale to coat. Let squash and almonds cool and then toss together with kale and strawberries adding dressing as necessary.  Excellent to pair with citrus grilled fish!

Strawberry Goat Cheese Spinach Salad

Ingredients

large bunch of spinach, washed

1/4 cup goat cheese, crumbled

1/4 cup sliced almonds

1/2 cup sliced strawberries

Directions – Toast almonds in oven at 375 degrees for 3-5 minutes optional.  Toss ingredients together with dressing (see above recipe).

Healthy Spring Quinoa Salad – Delicious on it’s own as an entree for lunch and great as a side for dinner.  Again great to pair with citrus grilled fish or chicken!