hearty salad

Sesame Roasted Asparagus, Egg and Bacon Salad

asparagus,

kosher salt and pepper

sesame seeds,

bacon

basil,

olive oil

balsamic vinegar

lemon

red pepper flakes

buffalo mozzarella cheese

cherry tomatoes, halved

eggs,

edible flowers,

1. Preheat the oven to 425 degrees F.&nbsp;2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, arrange the asparagus in an even layer on the baking sheet. Lay the bacon flat over the asparagus. Transfer to the oven and roast for 20-25 minutes or until the bacon is crispy. Remove from the oven and drain off most of the bacon grease. Add the basil and gently toss.&nbsp;3. Meanwhile, whisk the olive oil, balsamic, lemon juice, and a pinch each of salt &amp; pepper, and crushed red pepper flakes in a small bowl.&nbsp;4. Arrange the asparagus and bacon on a platter. Tear the cheese and scatter over the asparagus. Add the tomatoes, and eggs. Serve drizzled with the balsamic vinaigrette. Enjoy!&nbsp;

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Roasted Cauliflower Salad Recipe by Tasty

cauliflower,

carrots,

cumin

paprika

kosher salt,

black pepper,

¼ medium red onion, thinly sliced

fresh italian parsley, roughly chopped

tahini

garlic, grated

lemon juice

water

pepper,

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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.

Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.

Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.

In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.

Drizzle the salad with the dressing, then serve.

https://vid.tasty.co/output/122086/landscape_480/1546986445

Chicken Cutlet Caprese Salad takes advantage of end-of-summer heirloom tomatoes with lightly pan-fried chicken cutlets, fresh mozzarella, and basil.

Chicken Cutlet Caprese Salad

boneless (skinless chicken breasts (16 oz))

eggs

Parmesan cheese

kosher salt and fresh pepper

butter

heirloom cherry tomatoes (halved)

mozzarella

basil leaves

baby greens

Balsamic Glaze or Simple Balsamic dressing (combine equal parts balsamic

Cut chicken breasts in half horizontally so you end up with 4 thin pieces of chicken.

Working with 1 piece of chicken at a time, pound chicken until 1/4-inch thick. Set aside and repeat with the remaining 3 pieces.

Season with 3/4 teaspoon salt and black pepper, to taste.

Combine breadcrumbs and Parmesan cheese in a medium bowl. In another bowl beat eggs.

Dip cutlets in egg, then breadcrumbs.

Heat a large nonstick skillet over medium heat. If cooking in two batches, add half of the butter and olive oil.

When butter melts, add the cutlets and cook about 4 to 6 minutes on each side, until golden brown and cooked through. Repeat.

For the chicken:

Slice the chicken cutlets.  Arrange the baby greens in the center of the platter. Place the chicken, tomatoes, mozzarella, basil all round.

If making ahead, cover tight with plastic and keep chilled until ready to eat.

Or plate them individually if not making a platter, 1 piece chicken, 2 oz cheese and divide the salad.

Serve with 1 tablespoon vinaigrette (not included in n.i.).

For the Platter (2 servings picture in photos above):

Simple to toss together, super flavorful, filling, and healthy too, a recipe you’ll crave over and over!

Pesto Chicken Avocado Orzo Salad

chicken tenders

extra virgin olive oil

cajun seasoning

dry orzo pasta

basil pesto

lettuce

roasted bell peppers, sliced

cheddar cheese, cubed

oil packed sun-dried tomatoes, chopped

avocado, sliced

mayo

ketchup

hot sauce

pickle juice

onion powder

garlic powder

kosher salt and black pepper

1. In a bowl, toss the chicken with olive oil and cajun seasoning. Season with salt and pepper. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. 2. To make the dressing. Combine all ingredients in a glass jar and whisk. Taste and adjust the salt and pepper.3. Bring a large pot of salted water to a boil. Boil the orzo until al dente, according to package directions. Drain. Add the orzo to a bowl and toss with the pesto. Add the lettuce and 1/3 of the thousand island dressing. Mix in the chicken, roasted peppers, sun-dried tomatoes and cheese. 4. Top the pasta with avocado. Drizzle with more dressing. Serve warm or cold.

This vegan roasted sweet potato salad is made with kale, beets, and a smoked paprika-tahini dressing. It&#39;s super hearty, nourishing, and easy to make. Can be enjoyed warm or cold.

Sweet Potato Salad With Kale, Beets & Smokey Tahini Dressing

sweet potato

beets (root only)

curly kale

pecans

raisins

lemon, juice only

tsp smoked paprika

tsp cumin

maple syrup

Water, to desired consistency ((I used 4 Tbsp))

Preheat oven to 400F. Line a large baking sheet with parchment paper.

Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.

Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.

Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.

Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.

Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).

Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.

Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!

This vibrant salad is hearty enough to be called a meal. It&#039;s delicious and full of color - great any night!

Chicken Tzatziki Salad

chicken breasts

chipotle chili powder

smoked paprika

honey

chili flakes, salt, and black pepper

kale

Persian cucumbers, chopped

oil-packed sun-dried tomatoes, sliced

avocado diced/sliced

feta cheese

mixed herbs: basil, dill, parsley

Tzakiki sauce

sesame seeds

sesame oil

1. Preheat oven to 425° F.2. On a baking sheet, toss the chicken, 2 tablespoons olive oil, chili powder, paprika, garlic powder, onion powder, and a pinch each of chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly chard.3. Add the kale/romaine, cucumbers, and sun-dried tomatoes to a large salad bowl.4. To make the dressing. Combine all ingredients in a blender or glass jar and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with chili flakes and additional salt.5. Pour some of the dressing over the salad, massaging the dressing into the kale. Add the chicken, avocado, feta, herbs, and sesame seeds. Top the salad with lots of Tzakiki and extra dressing. Lightly toss. Serve and enjoy! 

A deliciously filling salad made in under an hour and perfect for Easter and the summer months ahead!

Avocado Bacon Chicken Salad with Jalapeño Honey Mustard

cherry tomatoes halved

dill pickles

bacon,

basil + cilantro

avocado, chopped

dijon mustard

apple cider vinegar

pickled jalapeños, use to your taste

1. Preheat oven to 425° F.2. On a baking sheet, toss the chicken, olive oil, chili powder, paprika, garlic powder, onion powder, and season to taste with chili flakes, salt, and pepper. Toss well to evenly coat. Roast for 15-20 minutes, until lightly charred.3. Add the lettuce, tomatoes, and pickles to a large salad bowl.4. To make the dressing. Combine all ingredients in a blender and blend/whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and season with additional salt.5. Pour some of the dressing over the salad. Add the chicken, avocado, feta, herbs, and bacon. Top the salad with lots of extra dressing. Lightly toss. Serve and enjoy! 

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Top Tags

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The most viewed hearty salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine