- 1 cup red or white quinoa, well rinsed in a fine-mesh strainer
- 1 small shallot, thinly sliced
- 1 1/2-inch piece ginger, grated
- 1 large fennel bulb, thinly sliced
- 1 bunch radishes, trimmed, scrubbed, and thinly sliced
- Kosher salt, freshly ground pepper
Preheat oven to 400°. Cook quinoa in a large saucepan of boiling salted water until tender, 10–15 minutes. Drain; return to pot. Cover and let stand 10 minutes. Fluff with a fork and set aside.
Meanwhile, toast pecans on a rimmed baking sheet in oven until aromatic and beginning to brown, 5–8 minutes. Let cool.
Using a sharp knife, remove all peel and white pith from orange. Working over a large bowl, cut between membranes to release segments into bowl. Squeeze membranes to release juice into bowl. Drain segments into separate bowl and return 2 Tbsp. juice to bowl.
Add shallot and ginger to large bowl with orange juice. Slowly whisk in oil. Add quinoa, pecans, orange segments, fennel, and radishes; toss to coat. Season with salt and pepper.
Nutritional Content5 servings, 1 serving contains: br>Calories (kcal) 350 Fat (g) 22 Saturated Fat (g) 2.5 Cholesterol (mg) 0 t Carbohydrates (g) 34 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 7 Sodium (mg) 135Reviews Section
Pear & Fennel Salad
Crisp fennel, juicy pear, walnuts, feta & fresh mint create the perfect balance of sweet, salty, creamy & crunchy elements in this satisfying winter salad.
Do you all make resolutions? In the past I haven’t, but this year, I’m going to give it a go. (And I’m thinking if I write them here, maybe I’ll feel some sense of accountability).
1. Learn Italian. So far, I can read most restaurant menus, I can order gelato… I can ask for directions… but I’d love to be able to have an actual conversation.
2. Send back wedding rsvp cards, and mail out baby gifts on time. I’m the worst… I’m the friend that shows up to your baby shower with a printout from Amazon.com of what I purchased off your registry that morning. But I mean well, really I do.
3. Get some furniture and hang things on my walls. We moved into this new house just about two years ago. If you’ve seen our kitchen, it might appear as if we live in a state of togetherness, but I assure you that every other room has a ways to go. Furniture is hard.
I haven’t made any specific food resolutions… but if eating healthier in the new year is one of yours, this fennel & pear salad is a good tasty place to start. It’s light, yet satisfying, and it packs a nice kick. Sweet pears and paper-thin fennel are tossed in a tangy Dijon vinaigrette. Salty feta adds richness (and just a little bit goes a long way).
For more winter salad ideas, try this kale salad, this beet salad, or this farro salad!
One of the simplest ways to enjoy the bounty of nature is with a fresh salad. Tangy, bright, sweet, and spicy, a Spring Salad brings all the vibrant flavors of the season straight to your plate.
Bristol Farms has you covered with the Fresh Picks section on our website. We’ve gathered local farmer bios, plus loads of storage tips and recipes to keep your fridge full of the freshest produce!
Looking for inspiration? Here are a few of our favorite recipes:
Strawberry Fields Salad
10 oz spring mix or baby spinach
1 medium watermelon radish, thinly sliced
6 strawberries, thinly sliced
1/4 cup cooked peas
A handful of cherry tomatoes, halved
A handful of walnuts
1 avocado, cut into cubes (optional)
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons white wine vinegar
1 cup extra virgin olive oil
1 tablespoon lemon juice
Pinch of kosher salt
Pinch of black pepper
1. In a small bowl, mix together mustard and olive oil, slowly streaming in more olive oil until fully added.
2. Add honey, vinegar, lemon juice, salt, and pepper. Mix.
3. In a large bowl, add spring mix or baby spinach.
4. Add watermelon radish, strawberries, peas, avocado, tomato, and walnuts. Toss.
5. Dress right before serving and enjoy.
Want to make our delicious Strawberry Fields Salad? Click here to get everything you need for this recipe and more!
Quinoa & Goat Cheese Salad
10 oz baby arugula
2 cups cooked quinoa
1 large red bell pepper, chopped
2 cups diced cucumber
2 cups sliced grape tomatoes
1/2 cup chopped red onion
10-15 spears of asparagus, cooked and sliced
6 oz goat cheese
2 cloves garlic, crushed
1/3 cup fresh lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon thyme
1/4 teaspoon sumac
1 teaspoon sesame seeds
Salt, to taste
Freshly cracked black pepper, to taste
1. In a bowl, combine crushed garlic and olive oil. Use a whisk or fork to emulsify and slowly stream in lemon juice. Then stir in seasonings. Set aside.
2. In a bowl, combine cooked quinoa, red bell pepper, cucumber, grape tomatoes, red onion, and asparagus. Toss to combine.
3. In a large salad bowl, alternate adding quinoa mix, arugula, and dressing. Top with crumbled goat cheese.
Want to make our delicious Quinoa & Goat Cheese Salad? Click here to get everything you need for this recipe and more!
Fennel & Citrus Salad
1/2 large fennel bulb, shaved
10 oz spring mix
2 tangerines, sliced
1 small shallot, finely diced
1/4 cup chopped pistachios
1/4 cup Parmesan cheese, shaved
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1/4 cup orange juice
Pinch of salt, to taste
Freshly cracked black pepper, to taste
1. In a small bowl, combine white wine vinegar, olive oil, orange juice, salt and pepper. Stir with fork. Set aside.
2. In a large salad bowl, layer spring mix, shaved fennel, shallot, pistachios, and Parmesan.
3. Toss to combine.
4. Dress on the plate and enjoy!
Want to make our delicious Fennel & Citrus Salad? Click here to get everything you need for this recipe and more!
Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.
Salads for BBQ recipes
A fresh salad makes the perfect barbecue side dish. Furnish your salad with creamy potato, refreshing watermelon, tasty halloumi, beans, squash and more.
New potato & frisée salad
A prepare-ahead salad ideal for weekend entertaining
Charred baby aubergine & toasted quinoa salad
A fresh summer salad that won't leave the veggies feeling left out come barbecue season. Grilled vegetables, herbs, quinoa and crunchy hazelnuts give a variety of gorgeous textures and flavours
Rinse fennel, pat dry and trim core. Using a mandoline, shave fennel very thinly. (Alternately, use the slicing blades of a box grater.)
Peel onion, halve and cut into paper-thin slices. Rinse orange in hot water and wipe dry. Finely grate zest of half the orange.
Squeeze juice from orange, reserving 2 tablespoons. Juice lemon, reserving 1 tablespoon.
Layer fennel and onion slices with salami on a plate.
In a bowl, whisk together orange and lemon juices, honey and mustard. Season with salt and pepper. Whisk in olive oil in a thin stream until emulsified. Drizzle dressing over fennel mixture and let stand for 10 minutes to allow flavors to develop before serving.
15 Best Winter Salad Recipes
15 of my best Winter salad recipes! These fresh and healthy Winter salad recipe ideas use seasonal fruits and vegetables, like citrus fruits, apples, pears, roasted butternut squash or sweet potatoes!
Salads are not only for summer! I searched through my recipes for winter salad ideas and selected my 15 best winter salad recipes to share with you here, all in one convenient post. These are all healthy salads we love and make on repeat throughout the winter months.
Winter weather can keep us indoors and make us more susceptible to catching colds and 'flu. It's easy to slip into the habit of eating more comfort foods, but adding a fresh healthy salad to our table can brighten up any meal.
Consider adding foods rich in Vitamin C like oranges, grapefruit, kiwi, berries, or pomegranate to your bowl of greens. Try a variety of leafy greens like spinach, kale, cabbage or arugula. Organic salad mixes with healthy greens are readily available now and make salads far more exciting than simply relying on romaine.
Keep your salads varied and interesting. For example, try using vegetables such as broccoli, cauliflower, kohlrabi, carrots, Brussels sprouts, roasted squash or sweet potatoes.
Plan ahead. Make an extra salad for dinner and pack it for lunch. Many of these winter salad recipes use ingredients that will hold up beautifully for lunch. Just pack your dressing separately in a container and add it at lunchtime.
To make it easier for you to find what you're looking for, I've sorted these winter salad recipes into three categories:
33 Fresh, Colorful Spring Salads That'll Make It Easy to Eat Your Veggies
These bright, refreshing salads make the most of the season.
One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce (like lettuce, green beans, peas and radishes) than in one of these delicious spring salads. From healthy lunch ideas to the perfect side dish for ham (start planning your Easter dinner menu now!), these spring salad recipes will convince the whole family to eat their greens.
The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped dried apricots that get soaked in acidic white wine vinegar.
Meyer lemons are a bit sweeter and more fragrant than typical lemons, and they add interest to this salad that's hearty enough for dinner.
Simple Romaine Salad with Shaved Cucumbers and Radishes with a Preserved Lemon Vinaigrette
Lots of crunch with a Zesty Preserved Lemon Vinaigrette Shaving vegetables brings a nice look and texture to a salad. Shave with a sharp, wide vegetable peeler… so easy and fun. I like to have watermelon and purple daikon radishes in my fridge, they are great keepers and add a blast of gorgeous color and [&hellip]
There's nothing like a fresh salad to start a meal or for a lighter bite. This collection of salad recipes from Great British Chefs should provide a variety of ideas for a pretty plate, from light, healthy salad recipes to more substantial dishes perfect for dinner.
A beautifully presented salad as a starter or main meal can be a great way to impress your guests without requiring too much time in the kitchen, and this collection features an array of salads to suit every taste. From Tom Aiken's take on a classic Caesar salad, to Marcello Tully's summery Hot salmon salad, and Nigel Mendham's indulgent Chicken salad recipe, served with creamy avocado and Gorgonzola, there are plenty of ideas for light lunches, starters and sides.
Simon Hulstone’s glorious Golden beetroot salad recipe makes a wonderful vegetarian starter, or for a fresh tasting, simple dish try Alfred Prasad’s healthy Prawn salad recipe. Greg Malouf’s exquisitely presented Salad Shirazi is garnished with edible flowers, while Robert Thompson’s Mozzarella salad combines the flavours of mint, lemon, pea and broad beans in the perfect summer plate.
Fall & Winter Salads (Yes, That’s a Thing!)
Maple Roasted Squash Salad. We’ve taken advantage of the sweet, starchy richness of acorn squash to give this squash salad recipe lots of heartiness and depth, and to provide contrast to the sharp, goat cheese-based salad dressing.
Celery Pear and Hazelnut Salad. Crisp celery, hazelnuts, fresh pear and shaved fennel bulb are tossed in a sweet, tart pear vinaigrette to make for a healthy, easy salad recipe that’s packed with seasonal flavors.
Shaved Brussels Sprout Salad with Creamy Maple Dressing. Shaved Brussels sprouts make an elegant, refreshing fall salad when dressed with a simple, creamy maple vinaigrette dressing and tossed with crisp apple slices.
Roasted Beet Salad with Chèvre Green Goddess Dressing. We never get tired of roasting beets and tossing them with greens to make a simple salad, but this roasted beet salad recipe takes that concept to the next level—while we do toss the roasted beets and carrots with a few microgreens and spicy watercress, this hearty salad is mostly composed of the root veggies themselves.
Red Cabbage and Apple Slaw. Red cabbage, tart granny smith apples, the slight heat of a jalapeño, and the bright flavors of mint and cilantro—this cabbage salad recipe simply cannot be beat.
Asian Slaw With Sriracha Dressing. Salty fish sauce, zingy lime, a touch of creamy mayo, a drizzle of honey. Add some bright, vibrant veggies and voila! A simple, beautiful Asian slaw that perks up just about any meal.