Easy Caesar Salad Recipe

by 1 Comment

This easy Caesar salad recipe is crisp lettuce tossed in a zesty homemade salad dressing topped with buttery bits of focaccia breadcrumbs. This fresh take on the original Caesar salad recipe is the perfect side or base for a delicious and nutritious lunch or dinner.

Are you searching for more deliciously light salads? Try Grilled Corn Salad and this Erewhon copycat recipe for Kale and White Bean Salad.

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

This is the best Caesar salad recipe because it takes the tastiest element of the classic salad (the dressing) and adds some delicious updates (lettuce and croutons). If you’ve ever had a sad, wilted Caesar salad at a restaurant that tasted more like an afterthought than a well-thought-out dish, then this recipe is for you!

Crisp lettuce, crunchy bits of toasted bread, freshly grated parmesan cheese, and a rich, creamy, salty, savory Caesar salad dressing make this salad a mouthwatering treat for your taste buds.

Why This Recipe Works

  • Easy – If the thought of making your own Caesar salad dressing is intimidating, just know it doesn’t have to be. Whip up a tasty dressing in just minutes with this recipe.
  • Authentic – So this recipe definitely includes anchovies but it’s not fishy or overpowering. It provides a distinct umami flavor that is out of this world good!
  • Versatile – There are so many ways to customize this salad. Enjoy it as a light lunch, side, or appetizer. Alternatively, add protein to make it a filling main dish.
ceasar salad recipe with dressing, parmesan, and focaccia breadcrumbs

A Brief History of the Original Caesar Salad Recipe

Did you know that this popular salad is named after an Italian chef and not the Roman ruler, Julius Caesar? Caesar Cardini was an Italian chef in Tijuana, Mexico during the 1920s. Legend has it, he whipped up this salad on a whim when he had limited ingredients and needed to feed customers. As luck would have it, famed chef, Julia Child, was served the salad tableside at Cardini’s restaurant and the rest is history!

Traditional recipes for Caesar salad have a loosely emulsified dressing whereas modern recipes (including this one) have a thicker consistency with a bolder flavor.

Tools You’ll Need

Caesar Salad Ingredients

There are three components to this Caesar salad recipe: the dressing, the breadcrumbs, and the salad.

Caesar Dressing

  • Egg yolk – Adding raw egg enriches the emulsion.
  • Fresh garlic cloves – Smashed for a more garlicky flavor.
  • Anchovies – A little goes a long way. Use anchovy paste as an alternative.
  • Dijon mustard – For a zesty kick.
  • Lemon – Zested and juiced, for a bright citrusy taste. Stick with fresh lemons because it tastes much better than bottled lemon juice which can be a little bitter.
  • High-Quality Oils – For the best results, I combine avocado oil and olive oil. This thickens the dressing.
  • Parmigiano reggiano – Cheese freshly grated with a microplane yields the best flavor so do not use pre-shredded.
  • Worcestershire sauce – Add for an irresistible umami flavor.
  • Seasoning – Freshly cracked black pepper and kosher salt, to taste

Focaccia Breadcrumbs

  • Focaccia breadcrumbs – Finely crumbled; use panko breadcrumbs as an alternative.
  • Salted butter – For buttery flavor.
  • Fresh garlic cloves – Microplaned in order to better integrate.
  • Kosher salt – Add to taste.

For Caesar Salad

  • Little gem lettuce – This cross between romaine lettuce and butter lettuce has a more tender texture and slightly sweet flavor notes. Cleaned and trimmed.
  • Freshly grated parmigiano reggiano – To taste.
  • Black pepper – Use freshly cracked black pepper for strong peppery bites.

How To Make Caesar Salad

The dressing makes this Caesar salad recipe absolutely mouthwatering. Make it in advance to save yourself some time. After prepping that, the salad comes together in just minutes.

Caesar Dressing

  1. In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Then scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes. See notes if you do not have a mortar and pestle.
  2. Transfer anchovy paste to a medium-size bowl. Add the egg yolk, lemon zest, juice of ½ a lemon, dijon mustard, and a generous pinch of salt. Whisk together.
  3. Combine avocado and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated c, black pepper, and worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper, if needed.
ceasar salad dressing in a bowl with a spoon showing its smooth texture

Focaccia Breadcrumbs

In a skillet over medium heat, add butter. Once melted, add grated garlic and cook until fragrant, about a minute (do not brown garlic.) Then add breadcrumbs and cook for 2-3 minutes or until toasted and crispy. Stir in salt then set aside.

homemade focaccia breadcrumbs in a pan for caesar salad recipe

Assemble Salad

Add little gem leaves to a mixing bowl then add the desired amount of dressing, enough to coat the leaves. Add parmigiano, black pepper, and a pinch of salt. Toss, transfer to a plate, then top with more parmigiano, breadcrumbs, and black pepper. Finally, enjoy this Caesar salad recipe!

See note for extra dressing.

Tips and Tricks

  • Use cold lettuce so the leaves are extra crisp. Ensure they are washed, dried (no salad spinner necessary; paper towels will suffice).
  • Do not use pre-shredded cheese. Get a chunk of parmigiano reggiano and shred it yourself for maximum flavor and freshness.
  • Salad dressing ingredients should be used at room temperature. This makes them easier to combine.
  • Slowly add the oil to the dressing. The slower, the thicker the dressing.
  • Emulsify your dressing because it makes it creamier and clings to the salad without the ingredients separating. It makes the salad easier to eat and more enjoyable.
  • If you are serving the elderly, children, pregnant people, or other immune-compromised, consider using a Caesar salad dressing without raw eggs. See my substitution suggestion below.

Substitutions and Variations

  • Caesar Salad with no Anchovies – It’s not quite the same as the signature taste but you can use an additional teaspoon of Worcestershire sauce instead of anchovies.
  • Without Raw Eggs – Replace the oil and eggs with mayo or a garlic-flavored vinaigrette.
  • Vegan Caesar Salad Recipe – Skip the eggs and use vegan mayonnaise. And instead of anchovies, use a vegan Worcestershire sauce. Swap the butter for vegan butter.
  • Lettuce – Prefer a darker leaf? Try kale in your Caesar salad.
  • Breadcrumbs – I love the light crispy bread used in this recipe but you can use traditional croutons if you prefer. If you love the idea of the breadcrumbs but don’t care for focaccia bread, try it with French bread or sourdough.
  • Added Protein – Grilled chicken, shrimp, steak, or salmon would be welcome additions to this delicious salad, making it even more hearty and satisfying.

Storing Leftovers

Store each component of this Caesar salad recipe separately. Place leftover salad dressing in an airtight container or jar in the fridge for up to 3 days. Put the homemade breadcrumbs in a ziploc bag and store them in a cool dry place for up to 3 months. Refrigerate the lettuce in an airtight container and consume it within 3 days.

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

Frequently Asked Questions

What does a classic Caesar salad contain?

Caesar salad contains romaine lettuce, croutons, and a dressing that includes eggs, anchovies, lemon juice, garlic, and parmesan cheese.

Is Caesar salad actually healthy?

This Caesar salad recipe can be part of a well-balanced diet. Certain dressings can be high in saturated fat and sodium. Adjust the amount of salt and cheese used in this recipe if that is a concern. Adding a lean protein like chicken also makes it more nutritious.

Is Caesar salad Greek or Italian?

The Caesar salad was created by an Italian chef named Caesar Cardini.

Looking for More Salad Recipes

Loving this Caesar Salad Recipe?

There’s a reason this easy Caesar salad recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

Easy Caesar Salad Recipe

5 from 1 vote
This easy Caesar salad recipe is crisp lettuce tossed in a zesty homemade salad dressing topped with buttery bits of focaccia breadcrumbs. This fresh take on the original Caesar salad recipe is the perfect side or base for a delicious and nutritious lunch or dinner.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Jeri Mobley-Arias
Course Salad
Cuisine American

Equipment

Ingredients

Caesar Dressing

  • 1 large egg yolk
  • 3 cloves fresh garlic, smashed
  • 2 pieces anchovies
  • 1½ teaspoons dijon mustard
  • ½ lemon zested
  • ½ lemon juiced, reserve second half of lemon
  • ⅓ cup quality olive oil
  • ⅓ cup avocado oil
  • 1 cup parmigiano reggiano, freshly grated with microplane, do not use pre-shredded
  • ¼ teaspoon worcestershire sauce
  • ¼ teaspoon freshly cracked black pepper, plus more to taste
  • Kosher salt, to taste

Focaccia Breadcrumbs

  • ⅔ cup focaccia breadcrumbs, finely crumbled, can use panko breadcrumbs
  • 2 tablespoons salted butter
  • 2 cloves fresh garlic, microplaned
  • ¼ teaspoon kosher salt, or to taste

For Caesar Salad

  • 3 heads little gem lettuce, cleaned and trimmed
  • Freshly grated parmigiano reggiano, to taste
  • Freshly cracked black pepper

Recipe Video

Instructions

Caesar Dressing

  • In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes. See notes if you do not have a mortar and pestle.
  • Transfer anchovy paste to a medium-size bowl. Add the egg yolk, lemon zest, juice of ½ a lemon, dijon mustard, and a generous pinch of salt. Whisk together.
  • Combine avocado and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified.Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated parmigiano reggiano, black pepper, and worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper, if needed.

Focaccia Breadcrumbs

  • In a skillet over medium heat, add butter. Once melted, add grated garlic and cook until fragrant, about minute (do not brown garlic.) Add breadcrumbs and cook for 2-3 minutes or until toasted and crispy. Stir in salt then set aside.

Assemble Salad

  • Add little gem leaves to a mixing bowl then add desired amount of dressing, enough to coat the leaves. Add parmigiano, black pepper, and a pinch of salt. Toss, transfer to a plate, then top with more parmigiano, breadcrumbs and black pepper. Enjoy!
  • See note for extra dressing.

NOTES

If you do not have a mortar and pestle, place anchovies, garlic, and a pinch of salt on a cutting board and finely chop as possible, essentially, until a paste forms. Transfer the paste to a medium size bowl, then add lemon juice. Set aside for 5 minutes.
Extra Dressing
This recipe yields ~1 cup of caesar dressing. Place leftovers in a refrigerator-safe container for up to 6 days.
Keywords best caesar salad recipe, caesar salad, Caesar salad dressing, caesar salad dressing recipe, caesar salad ingredients, caesar salad recipe, caesar salad recipe anchovies, caesar salad recipe with egg, easy caesar salad recipe, original caesar salad recipe, Recipes for Caesar salad
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Radicchio Salad with Miso Maple Dressing

by Leave a Comment

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of vibrant vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.

If you love the radicchio and persimmon flavor combination, you have to try my Persimmon Salad next.

bowl of radicchio salad with miso maple dressing

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Radicchio salad is a beautiful balance of flavor and texture with sweet, (slightly) bitter, crunchy, and crispy qualities. The distinct taste of the radicchio is balanced by the warm, sweet, salty notes of the other ingredients.

It makes for a delicious contrast! And the presentation is stunning; this pink leafy vegetable is topped with fruit, nuts, and a tasty miso maple dressing made from scratch.

The inspiration of this dish comes from Crudo e Nudo. David and I went for lunch on New Year’s Day and had a similar salad and could not stop thinking about it. I made this version so you can have a bit of this goodness in the comfort of your home.

Why This Recipe Works

  • Quick & Easy – This low-effort vegetarian meal comes together in just minutes.
  • Unique – Step away from your typical green salad. Radicchio salad is bright, and flavorful with a delightful crunchy texture.
  • Perfect Winter Salad – Salads aren’t just for the summertime! Beat the winter blues with this colorful salad full of in-season fruits and veggies. Two of the main ingredients (persimmons and pink radicchio) are in season during the fall and winter.
radicchio salad recipe

What is Radicchio?

Radicchio is an heirloom vegetable from Italy. The most common variety the chioggia, which has a reddish-purple color with a spicy, bitter quality. Although it is often mistaken for a type of cabbage or lettuce, radicchio is actually a type of chicory.

Chicory is an herbaceous plant in the dandelion family. Each type of chicory has a different flavor profile, texture, and color. This recipe uses pink radicchio, which is one of the least bitter radicchios.

pink-radicchio-recipe

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough, sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.

What Type of Miso Should You Use for this Recipe?

There are many types of miso, from light to dark in color, red, yellow, and white; the depth of color lending to its unique flavor. The flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I used white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this radicchio salad recipe. See here for the miso I used for this recipe, which can be found at most Japanese or Asian markets.

fuyu-persimmon

Tools You’ll Need

  • Mortar and pestle
  • Tongs

Ingredients You Will Need for Radicchio Salad

Maple Miso Dressing

  • White miso paste – One of my favorite ingredients. This adds an umami flavor.
  • Garlic cloves – Finely grated.
  • Pure maple syrup – The sweetness balances the slight bitterness of the radicchio.
  • Avocado oil – my preference of oil due to it’s nutritional properties but also because it’s a neutral oil, perfect for dressings and vinaigrettes.
  • Rice vinegar – Added for acidity.
  • Sesame oil – This adds a nutty, toasted quality to the salad dressing.
  • Soy sauce – For a savory taste.
  • Water – To slightly thin the dressing.

Radicchio Salad

  • Pink radicchio – I used the rosa del veneto variety, roughly chopped
  • Fuyu persimmon – This uniquely sweet fruit peaks between October and February. It is similar to apples in texture and taste and shaped like an apple. Dice it up into bite-sized chunks.
  • Hazelnuts – Roasted, skins removed and lightly chopped.
  • Toasted sesame seeds – Added for texture and lends this salad a unique flavor. Lightly ground.
  • Dates – Chopped and used to balance the flavor of the radicchio.
diced-fuyu-persimmon

How To Make Radicchio Salad

Bring these simple ingredients together in order to create an unforgettable meal.

  1. Add all dressing ingredients to a bowl and whisk to combine. Then set aside.
  2. Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  3. Toss to combine using tongs then transfer to a salad bowl.
  4. Finally, top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.

Tips and Tricks

  • Make the dressing ahead of time. This gives the flavors time to marry.
  • Toast hazelnuts in the oven for 8 minutes at 350°F then set aside to cool, then work on the dressing while you wait.
  • Make the dressing while the hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
  • Remove hazelnut skin by placing on a kitchen towel, fold it over the top and gently move your hand in a circular motion. This will loosen skin from the hazelnuts.

Variations

  • Can’t source pink radicchio? Use the castelfranco variety instead. It’s another mild-flavored radicchio.
  • Want to add cheese to your radicchio salad? Goat cheese or feta would be tasty additions.
  • Add a pop of green. A milder leafy green would complement radicchio. Toss in some spinach!
radicchio-salad

Frequently Asked Questions

Is fuyu persimmon skin edible?

Fuyu persimmon skin is edible. Skip the peeling step and simply dice and add to the salad.

When is a persimmon ripe?

Fuyu persimmons are great to eat when they are still firm, similar to an apple.

Can you eat raw radicchio?

Yes. This radicchio salad contains raw radicchio and is the preferred way to consume it for this recipe. You can grill or sauté other–more bitter–varieties of radicchio (think chioggia, treviso, and verona), which does mellow the flavor.

What are some ways to eat radicchio?

Radicchio is used in salads or cooked and added to everything from pasta dishes to stews.

Looking for More Salad Recipes

Loving this Recipe?

There’s a reason this Radicchio Salad with Miso Maple Dressing is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

radicchio-salad-with-miso-maple-dressing

Radicchio Salad with Miso Maple Dressing

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of peppery vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Salad
Cuisine American, Asian

Equipment

Ingredients

Maple Miso Dressing

  • 1 tablespoon plus ½ teaspoon white miso paste
  • 1 clove garlic, finely grated
  • 4 teaspoons pure maple syrup
  • ½ tablespoon avocado oil
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons sesame oil
  • ½ teaspoon soy sauce
  • ½ teaspoon water

Radicchio Salad

  • 3 cups pink radicchio, chopped aka rosa del veneto variety
  • ½ cup fuyu persimmon, diced
  • ¼ cup hazelnuts, roasted lightly chopped
  • 2 tablespoons toasted sesame seeds lightly ground
  • 2 dates, diced

Instructions

  • Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.
  • While hazelnuts are toasting, add all dressing ingredients to a bowl and whisk to combine. Set aside.
  • Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  • Toss to combine using tongs then transfer to a salad bowl.
  • Top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.
Keywords radicchio lettuce, radicchio persimmon salad, radicchio recipes, radicchio salad, radicchio salad recipe, simple radicchio salad
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Smashed Cucumber Salad with Tahini Miso Dressing

by Leave a Comment

Smashed Cucumber Salad is a light and refreshing summer dish tossed with an easy tahini miso dressing. Perfect for hot days, this unique salad adds a vibrant touch to any meal.

Try my copycat Din Tai Fung Cucumber Salad next. And check out my Tomato Lentil Salad with Feta and Tomato Salad with Cilantro-Mint Dressing for more delicious salad recipes.

Smashed Cucumber Salad with Tahini Miso Dressing, topped with sesame seeds, and chili oil

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Stay cool as a cucumber with this smashed cucumber salad with tahini miso dressing. Smashed (also called Smacked) Cucumber Salad–Pai Huang Gua–is a Chinese side dish, typically served alongside meals. Its flavors traditionally entail garlic, Chinese black vinegar–known as Chinkiang–, Sichuan peppercorns, dried chilies, and seasonings.

My version calls for smashed cucumbers topped with a nutty and umami-flavored dressing and homemade chili oil. It’s refreshing, spicy, and absolutely delicious!

Why This Recipe Works

  • Perfect Summer Dish – Cucumber is one of the most hydrating vegetables you can eat, making it perfect for hot weather. It’s in season from May through August, so you’ll get the best quality produce for your salad during these months.
  • Versatile – I’ve served this as an appetizer but it also works as a side dish or an entree; just pile more in your bowl!
  • Quick & Easy – Made with simple ingredients and a straightforward process, making this salad is a breeze. Prepare it in just 10 minutes (with 20 minutes set aside for salting — a hands-off process).

Why do people smash cucumbers?

Smashing cucumbers helps loosen their flesh, allowing them to better absorb the flavors of the dressing or sauce. Personally, I like the varied textures that smashing lends to cucumbers.

How to Smash Cucumbers

This recipe calls for a technique known as “smashing” or “smacking” cucumbers prior to adding dressing. Cucumbers are smacked using the back of a knife or rolling pin, causing the cucumber to crack, or split into smaller pieces.

Tools You’ll Need

Ingredients You Will Need for Asian Cucumber Salad

Here is a breakdown of what you will need to make this Chinese-inspired smashed cucumber salad. For actual measurements, see the recipe card at the end of this post.

  • Persian cucumbers – This type of cucumbers are great to use for this salad. Due to its thinner skin, you don’t have to smack too hard in order to smash it.
  • Kosher salt – I use Diamond Crystal brand to draw moisture out of the cucumbers, for a crisp, crunchy texture.

Dressing

  • Tahini – This adds a rich, creamy texture and a nutty flavor to the dressing, perfectly complementing the fresh cucumbers.
  • White miso – For this recipe, I go for white miso as it’s great for use in light sauces, dressings, and even marinades. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this smashed cucumber salad and also pairs well with tahini. You can find it at most Japanese or Asian markets.
  • Ginger – Grated fresh ginger adds a zesty, slightly spicy kick to the dressing
  • Garlic clove – Grated garlic infuses the dressing with a robust, savory, garlicky depth.
  • Rice vinegar – This adds a tangy, slightly sweet acidity to the dressing, which helps to balance the creamy tahini and nutty miso.
  • Sesame oil – This adds a toasty element that deepens the taste of the tahini, for even more rich, nutty notes.
  • Warm water – I use water to thin out the dressing until I reach the perfect consistency.
  • Sugar – Balance those savory notes with a touch of sweetness.

Garnish

How To Make Smashed Cucumber Salad

Below is a summary of how to make cucumber salad. For a complete and detailed list of steps, see the recipe card at the end of this post.

  1. Cut cucumbers diagonally lengthwise. Then place them cut side down on a cutting board.
  2. Using the flat side of a chef’s knife or a rolling pin, smack the back of each cucumber until it splits. Slice diagonally into ½ inch pieces and place in a strainer and add kosher salt.
  3. Mix cucumber well with hands and set aside (with a bowl underneath to catch water) for 20 minutes.
  4. Start on dressing while waiting on cucumbers.

Tahini Miso Dressing

  1. Add all dressing ingredients to a bowl. Mix well until smooth. Set aside until ready to use.

Assemble Smashed Cucumber Salad

  1. Make sure cucumbers are thoroughly drained. Then plaace cucumbers in a bowl.
  2. Start with 2 tablespoons of tahini-miso dressing. Mix well and taste. Add more dressing is desired. Top with homemade chili oil and roasted sesame seeds.
  3. Serve immediately.

Tips and Tricks

  • Salt your cucumbers. It is an easy technique that will yield crunchy and even more flavorful cucumbers. It draws out excess moisture from the vegetable, enchancing the crunch factor. While it isn’t necessary, I prefer it because cucumbers release water once sliced. Incorporating the salting technique is convenient and makes for a less watered down salad dressing.
  • Don’t want to salt your cucumbers? Should you decide to skip that step, simply wait to add the tahini-miso dressing until ready to serve. As sliced cucumbers sit, water draws out. If you pour dressing over cucumbers and leave it to sit, the dressing will water down, and no one wants that.
  • Don’t smack too hard when smashing cucumbers. Opt for the flat side of a chef’s knife or a rolling pin. Cut cucumbers in half lengthwise, and proceed with smacking the skin side with your tool of choice. Pay attention to how much force you apply to each blow. Too hard and the cucumber will split into small pieces. Aim for splitting cucumber while loosely maintaining its structure.
  • Store leftover smashed cucumber salad in an airtight container in the fridge. It should last 3-4 days.

Variations

  • Cucumbers – English cucumbers is another slicing cucumber that would work for this recipe.
  • Dressing – Try adding a splash of soy sauce or tamari for extra umami flavor, or use lemon juice instead of rice vinegar for a citrusy twist.
  • Nuts – I suggest seseame seeds as a topping but you could swap it for chopped peanuts for a stronger nutty flavor and more crunch.

Frequently Asked Questions

How do you keep cucumber salad from getting soggy?

To keep cucumber salad from getting soggy, salt the cucumbers and let them sit in a strainer for about 20 minutes to draw out excess moisture. This step helps maintain a crisp texture by removing water that would otherwise dilute the dressing and make the cucumbers soft.

How to mash up cucumber?

To smash cucumbers, cut them diagonally lengthwise and place the cut side down on a cutting board. Use the flat side of a chef’s knife or a rolling pin to firmly smack the back of each cucumber until it splits, then slice them diagonally into ½ inch pieces.

What can I serve with smashed cucumber salad?

Because it’s so refreshing, this dish pairs well with spicy foods. Try pairing it with Sweet and Spicy Gochujang Wings, Wontons in Chili Oil, or Thai-Style Baby Back Ribs. For something more mild, serve it alongside a noodle dish like Cold Sesame Noodles or Sesame Garlic Ramen Noodles.

Looking for More Chinese-Inspired Recipes?

Loving this Smashed Cucumber Salad Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Smashed cucumber salad with tahini miso dressing

Smashed Cucumber Salad with Tahini Miso Dressing

Smashed Cucumber Salad is a light and refreshing summer dish tossed with an easy tahini miso dressing. Perfect for hot days, this unique salad adds a vibrant touch to any meal.
Prep Time 30 minutes
Total Time 30 minutes
Servings 2
Author Jeri Mobley-Arias
Course Salad
Cuisine Asian

Equipment

Ingredients

  • 1 pound Persian cucumbers
  • ½ teaspoon kosher salt, I use Diamond Crystal brand

Dressing

  • 2 tablespoons tahini
  • 2 teaspoons white miso
  • ½ teaspoon ginger, grated
  • 1 small garlic clove, grated
  • 2 teaspoons rice vinegar
  • 2½ teaspoons sesame oil
  • 1 tablespoon + 1 teaspoon warm water
  • 2 teaspoons sugar

Garnish

Instructions

  • Cut cucumbers diagonally lengthwise. Then place them cut side down on a cutting board.
  • Using the flat side of a chef’s knife or a rolling pin, smack the back of each cucumber until it splits. Slice diagonally into ½ inch pieces and place in a strainer and add kosher salt.
  • Mix cucumber well with hands and set aside (with a bowl underneath to catch water) for 20 minutes.
  • Start on dressing while waiting on cucumbers.

Tahini Miso Dressing

  • Add all dressing ingredients to a bowl. Mix well until smooth. Set aside until ready to use.

Assemble Smashed Cucumber Salad

  • Make sure cucumbers are thoroughly drained. Then plaace cucumbers in a bowl.
  • Start with 2 tablespoons of tahini-miso dressing. Mix well and taste. Add more dressing is desired. Top with homemade chili oil and roasted sesame seeds.
  • Serve immediately.
Keywords asian cucumber salad, chinese smashed cucumber salad, crushed cucumber salad, cucumber salad recipe, how to make cucumber salad, how to make smashed cucumber salad, smashed cucumber salad, smashed cucumber salad recipe
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Peach Panzanella with Burrata

by Leave a Comment

Coming through with another way to put your peaches to good use, by making this Grilled Peach Panzanella with Burrata. A great summer salad that’s equal parts delicious and satisfying.

If you’re in the mood for salad, then you’ll want to try my Tuna Couscous Salad, next!

peach-panzanella-with-burrata

Peach Panzanella with Burrata

That’s right, folks, no greens here. Unless you count the basil, but you get what I’m saying. Focaccia bread, ripe peaches with a little kiss of the grill, basil, and burrata, covered in a creamy balsamic dressing–do I have your attention, yet?

As the summer temperatures persist, the demand for minimal cooking increases. Salads seem to be the one of the few things we want to eat; the shorter the process in preparation, the better. So let’s mix things up a little bit and go for this peach panzanella with burrata.

What is Panzanella?

Essentially, it’s a (very tasty) Tuscan bread salad. Traditionally, Panzanella is made with juicy, ripe tomatoes, day old (or a few days old) stale bread, tossed in a bright vinaigrette. It’s a great way to upcycle rustic bread and no one complains about eating a bread salad.

Some iterations include cheese–burrata, parmesan, feta, mozzarella and feature ingredients like cucumbers, basil, and onions. The key to a great panzanella is to thoroughly dry out the stale bread, so as to have the perfect vessel to soak up the delicious dressing without turning it into mush.

This iteration calls for peaches, focaccia bread, and burrata as its key players in the salad game, paired with a creamy balsamic dressing. The textures of the focaccia, creamy burrata, smooth peaches all dance well together with the balsamic dressing, making it difficult to not make this on repeat.

Peach panzanella with burrata closeup

What Makes this Panzanella So Great?

First and foremost, it’s a bread salad–need I say more? In case you still need a little convincing, here are a few other reasons you need to make this salad STAT:

  • Gives you a good reason to put your in-season peaches to good use–and pair it with beautifully toasted bread.
  • Addition of creamy burrata is every salad’s (and bread’s) dream.
  • This summer salad is toothsome, lucious, bright and filling.
  • Perfect as a main entree for lunch or dinner, or serve it as a side with your favorite grilled eats.

Best Bread For Making Panzanella

Good bread is key, here folks. Stale, day old, or a few days old bread is best. I’ll drop a few that make for great sponges, eager to soak up the juices from the peaches and dressing:

  • Focaccia: My preferred choice in bread due to its sponge-like, chewy texture.
  • French bread: Opt for a thicker loaf (not a baguette!). That soft center is the golden ticket.
  • Ciabatta: Crusty, chewy–another great contender.
Peach panzanella with burrata.

How to Make Peach Panzanella with Burrata

Time for the fun part:

  • Make the creamy balsamic dressing Toss ingredients in a small bowl and mix well. Set aside for later use.
  • Toast the bread: Tear bread into little bite-sized pieces. Coat with olive oil and salt, and give it a nice toast until perfectly golden brown. Set aside to cool.
  • Grill the peaches: Slice peaches into wedges and grill until each side has been kissed with grill marks.
  • Panzanella assembly: Add grilled peaches, toasted bread, basil, burrata to a bowl and pour dressing over. Leave for a few minutes to allow bread to soak up juices and slightly soften. Top with Maldon salt flakes if you’re feeling it.

Looking for More Good Eats?

We’ve Been Making This Grilled Peach Panzanella on Repeat

And we’re not mad if you can’t get enough of it, either! Leave a comment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!

Peach panzanella with burrata

Peach Panzanella with Burrata

Coming through with another way to put your peaches to good use, by making this Grilled Peach Panzanella with Burrata. A great summer salad that’s equal parts delicious and satisfying.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Jeri Mobley-Arias
Course Salad
Cuisine American

Ingredients

Toasted Bread

  • 3 heaping cups bite-sized torn focaccia, day-old or few days old
  • Quality olive oil
  • Kosher salt

Salad Ingredients

  • 1 pound ripe yellow peaches, cut into wedges
  • 1 4-ounce burrata ball, removed from refrigerator 15 minutes before salad assembly.
  • ½ cup torn basil leaves
  • Maldon salt flakes
  • Avocado oil spray

Creamy Balsamic Dressing

  • 1 tablespoon quality olive oil
  • 2¼ teaspoons quality balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon dijon mustard
  • ¼ teaspoon maple syrup
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  • Preheat grill pan to med/high and preheat oven to 400°F
  • Start by making the dressing. Add all ingredients to a small bowl and give it a good whisk. Set aside for later use
  • Tear focaccia bread into small bite-sized pieces and add to a medium-sized mixing bowl. Drizzle olive oil and season with kosher salt. Mix well so that bread bites have an even coating of olive oil.
  • Place on a baking sheet and toast for 5 minutes or until bread is completely dried out and edges begin to brown. Remove from oven and set aside to cool.
  • Once grill pan gets hot, spray with avocado oil spray. Add peaches, cut-side down. Grill 2 minutes each side, or until each side begins to caramelize. Place on a plate and set aside.

Assemble Panzanella

  • In a salad bowl add grilled peaches and toasted bread bites. Top with fresh basil and add torn pieces of burrata. Drizzle dressing over bread bites and leave for 5 minutes to allow bread to absorb dressing and soften a bit (don’t worry, it won’t get mushy).
  • Top with Maldon salt flakes.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Tuna Confit and Tomato Salad

by Leave a Comment

This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and elicious.

For more tomato recipes, check out my Tomato Salad with Cilantro-Mint Dressing, next!

tuna confit and tomato salad

Tuna Confit and Tomato Salad

I can’t get enough of this tuna confit and tomato salad for a couple of reasons:

1. this salad was made for heirloom tomatoes and 2. the recipe steps your tuna game up by making tuna conserva AKA tuna confit.

The pairing of these two along with fresh basil, shallots, leftover confit oil and a squeeze of lemon is the epitome of summer eats.

What is Confit?

I’m here to tell you to finally ditch the canned tuna because there’s something better out there and guess what? You can make it in the comfort of your kitchen. It’s tuna confit, folks.

For those who have spent their entire lives eating tuna from a can (definitely me) there’s an alternative that is moist, flaky, and much more flavorful. I’m not knocking canned tuna; in a pinch, it’s great and who doesn’t love the luscious canned goodness from Spain (memories!). But I urge you to try your hand at making your own. It is definitely rewarding.

Confit is a preserving method, in which the tuna is poached in oil and slow-cooked at a low temperature. You can confit a number of things: fruit, tomatoes, potatoes, garlic, meat–adding immense flavor to foods, especially meats.

Ingredients Needed for Tuna Confit

What’s great about confit is the flexibility in the use of ingredients to tailor it to what your taste buds will love. This line up of ingredients yields subtle flavors that won’t overpower the salad.

Prep the following ingredients to get started:

  • Yellowtail or albacore
  • Olive oil–the good stuff
  • Bay leaf
  • Black peppercorns
  • Lemon peel
  • Kosher salt
tuna confit and tomato salad side photo.

Storing Tuna Confit

Tuna confit can be stored in the refrigerator, covered in oil, for 2 weeks. But I guarantee it will be gone long before then.

Tuna Confit Food Pairings

Double the recipe and have it on-hand for easy lunches, snacking, and dinner. Pairing tender, flaky tuna confit with salad will always be a hit, but also try it with:

  • White bean salad
  • Sandwiches
  • Jammy eggs

The dressing consists of reserved confit olive oil and lemon. Dressings don’t always need to be complex and require a list of ingredients. As long as you have fat (olive oil) and an acid (lemon juice), you’re well on your way to making a delicious dressing.

Tomato Salad Ingredients and Assembly

I can’t get over how fresh and delicious this salad is. Assembly is pretty easy, requiring a quick chop and slice of tomatoes and shallots. I prefer to use heirloom tomatoes for this salad and enjoy using a variety of colors; orange, yellow, red, striped. Let’s get down to what you’ll need:

  • Tuna confit
  • Tomatos
  • Shallot
  • Fresh basil
  • Confit oil
  • Lemon juice
  • Salt + Pepper

Tuna Confit Oil Doubles as a Fantastic Salad Dressing

What’s great about this recipe is that the leftover tuna confit oil also serves as a great, flavorful dressing. Simply:

  • Add the first four ingredients to a bowl
  • Drizzle leftover cofit oil
  • Squeeze lemon juice over the salad
  • Season with salt and freshly cracked pepper

More Good Eats You’ll Love

Loving Tuna Confit and Tomato Salad?

We can’t get enough of it, either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

tuna confit and tomato salad side photo.

Tuna Confit and Tomato Salad

This salad screams summer–tuna confit and tomato salad. It’s refreshing, bright, easy-to-make, and delicious.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 3
Author Jeri Mobley-Arias
Course Main Course
Cuisine Seafood

Ingredients

Tuna Confit

  • 1 pound yellowtail or albacore tuna fillet, remove from refrigerator 30 minutes before cooking
  • 2¼ cups olive oil
  • 1 2-inch strip lemon zest
  • 5 garlic cloves, slightly smashed
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon peppercorn
  • Kosher salt

Salad

  • Fresh basil, small bunch
  • 1 large shalloy, thinly sliced
  • 4 large heirloom tomatoes, cut into wedges
  • 2 lemons, halved
  • Kosher salt
  • Freshly cracked black pepper

Instructions

Tuna Confit

  • Season both sides of tuna fillet with kosher salt.
  • In a small dutch oven, add olive oil, thyme, lemon zest, bay leaf, garlic, and peppercorn. Heat oil to 185°F and cook for 20 minutes to allow oil to infuse with aromatics.
  • Lower heat to a gentle simmer. Gently add tuna to the oil and bring oil temperature back to 150°F.
  • Turn off heat. After about 3 minutes, remove one piece of tuna and check for doneness. If you prefer tuna medium rare, remove from oil when center is still pink. For more well-done, keep in oil until desired level of doneness is reached (6-9 minutes). 
  • Place tuna in a dish. Once oil is cooled to room temperature, strain and pour over tuna. 
  • Cover leftover tuna and place in the refrigerator. Good for up to two weeks. 

Salad Assembly

  •  In a salad bowl, add tomato wedges, shallots, basil (desired amount), and top with flaked tuna confit.
  •  Season with salt and freshly cracked pepper. 
  • Drizzle with leftover tuna confit oil and squeeze lemon juice over salad. Mix with each bite or before eating.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Fall Salad

by Leave a Comment

Fall salad season is here, and this hearty mix of kale, roasted sweet potatoes, wild rice, and honeycrisp apples is a nourishing autumn dish. Tossed in a tangy balsamic vinaigrette and topped with your favorite goat or feta cheese, this flavorful salad is perfect for lunch or as a Thanksgiving side.

For more delicious fall salad recipes try my Persimmon Salad, Kale Pomegranate Salad, and Radicchio Salad with Miso Maple Dressing next.

close up view of a bowl of fall salad

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

This time of year, I’m all about the flavors of the fall harvest, and this salad brings them all together in one bowl. I toss fresh greens with hearty roasted sweet potatoes, wild rice, and honeycrisp apple for the perfect balance of sweet and savory.

The dressing, a simple balsamic vinaigrette, ties everything together with just the right tang, soaking into all those delicious autumn ingredients. Whether you’re serving it as a light lunch or a side, it’s the kind of dish that makes you feel cozy and nourished. Plus, the combination of textures makes every bite something special!

Why This Recipe Works

  • Perfect for Fall Gatherings – This crisp salad captures the best produce of the season with fresh autumn ingredients. And I love it for holiday meals as a beautiful centerpiece.
  • So Versatile – It’s anything but another boring salad! Whether served as a light lunch or a side dish, it’s a crowd-pleaser that you can easily with your favorite toppings.
  • Nutritious – Packed with hearty greens, roasted sweet potatoes, and wild rice, this salad is a balanced blend of nutrients that will keep you feeling satisfied and nourished.

Tools You’ll Need

Ingredients You Will Need for a Fall Salad

Here is a breakdown of what you will need to make this wild rice salad. For actual measurements, see the recipe card at the end of this post.

Roasted Sweet Potatoes

  • Sweet potato – Diced for quick roasting, it adds a hearty, sweet base to the salad.
  • Seasoning – Garlic powder and kosher salt bring out the natural sweetness of the potatoes.
  • Avocado oil spray – Ensures the sweet potatoes roast evenly and get a light crisp on the outside.

Wild Rice Blend

  • Wild rice mix – Adds a hearty, nutty flavor and texture to the salad.
  • Chicken stock or vegetable broth – Cooking the rice in broth instead of water infuses it with extra flavor.
  • Kosher Salt – Using Diamond Crystal kosher salt in the rice adds just the right amount of seasoning without being too salty.

Other Autumn Salad Ingredients

  • Honeycrisp apple – Chopped for a fresh, crisp bite that balances the savory elements.
  • Lacinato kale – Removing the ribs and chopping the leaves makes for a tender, nutrient-packed green.
  • Raw almonds – Chopped almonds give the salad a satisfying crunch and added texture.
  • Dates – Pitted and chopped, they provide a natural sweetness that pairs well with the savory components.
  • Cheese – Crumbled goat or feta cheese adds creaminess and tang to the salad.
  • Kosher salt – Salt is optional here, but using Diamond Crystal kosher salt enhances all the flavors without overpowering them.

Balsamic Vinegar Dressing

  • Olive oil – The base of the dressing, it adds richness to the salad.
  • Balsamic vinegar – Its tangy flavor balances the sweetness of the other ingredients.
  • Dijon mustard – Adds a slight sharpness, helping to emulsify the dressing.
  • Garlic – Grated for an extra layer of flavor that ties everything together.
  • Seasoning – Kosher salt and freshly cracked black pepper give the dressing just the right amount of seasoning.
  • Honey – Balances the acidity of the balsamic with a touch of sweetness.

How To Make a Fall Salad

Below is a summary of how to make a kale salad with sweet potatoes. For a complete and detailed list of steps, see the recipe card at the end of this post.

  1. Preheat oven to 425°F
  2. Spray sweet potatoes generously with avocado oil spray and season with garlic powder and kosher salt.
  3. Place sweet potatoes on a baking sheet and bake for 20 mins or until soft and slightly roasted.
  4. Allow to cool and set aside until ready to add to salad.

Dressing

  1. Add all ingredients to a sterile jar and shake vigorously to combine. Will keep in the refrigerator for 1 week.

Wild Rice Blend

  1. Cook rice as directed on the package. Substitute water with bone broth + ¼ tsp kosher salt.

Assembly

  1. Add all ingredients to a large mixing bowl. Pour desired amount of balsamic dressing and mix well, be sure to scoop from the bottom when mixing, as the heavier ingredients gravitate to the bottom of the bowl.
  2. Serve immediately. If you plan to serve later, wait to add balsamic dressing.

Tips and Tricks

  • Roast the sweet potatoes until golden and tender. This gives them a slightly crispy exterior while keeping them soft inside. It adds both flavor and texture to the salad.
  • Remove the kale ribs for a tender salad base. Lacinato kale can be tough if the ribs aren’t removed, so chopping the leaves without results in a better texture.
  • Chop all ingredients evenly. Keeping everything roughly the same size ensures each bite has a mix of flavors and textures, making the salad more balanced.
  • Use broth to cook the wild rice. Substituting water with chicken or vegetable broth adds more flavor to the rice, enhancing the overall depth of the salad.
  • Make the dressing ahead of time. Preparing the balsamic vinaigrette in advance allows the flavors to meld together, and it can be stored in the fridge for up to a week.
  • Add the dressing right before serving. If you’re making this salad ahead of time, wait to toss the dressing until just before serving to keep the greens from getting soggy.

Variations

  • Fruits – I love how the apples taste but dried cranberries and pomegranate seeds can also brighten up this fall salad recipe. Cranberries add a chewy, sweet-tart element, while pomegranate seeds bring a juicy pop of flavor. Either one adds a burst of color and brightens up the salad with their natural sweetness.
  • Nuts – Add toasted pecans for a rich, nutty crunch. Candied nuts offer a sweet, crispy texture.
  • Greens – If you’re looking to mix up the greens, try adding some arugula for a peppery bite. Its slightly bitter taste pairs beautifully with the sweet and savory flavors of the roasted sweet potatoes and balsamic dressing.
  • Salad Dressing – You can easily swap out the balsamic vinaigrette for a honey mustard dressing or a citrus vinaigrette to change up the flavor profile.
  • Protein – For a heartier meal, add grilled chicken for a lean protein boost, or crispy bacon or prosciutto for a savory, salty touch.

Make Ahead

Whether you’re prepping for Thansgiving, or planning to pack this up to serve at a potluck, this fall salad is easy to make in advance.

I prepare all the components: roast the sweet potatoes, cook the wild rice, and chop the kale, apples, and dates. Keep the dressing separate and store the ingredients in airtight containers in the fridge. When I’m ready to serve, I toss everything together and add the dressing right before serving to keep the greens fresh and crisp.

Storage

To store leftovers, transfer the salad to an airtight container and refrigerate for up to 2 days. Keep the dressing separate if possible to prevent the greens from becoming soggy. If the salad has already been dressed, just know that the texture of the greens might soften, but the flavors will still be delicious.

Frequently Asked Questions

Can I freeze wild rice salad?

I don’t recommend freezing wild rice salad. The texture of the ingredients, especially the greens and roasted vegetables, will change once thawed.

What are the 5 components of a salad?

The five key components of a salad are greens, dressing, something sweet, something crunchy, and a protein. In this recipe, kale is the green, balsamic vinaigrette provides tang, honeycrisp apple and dates add sweetness, and almonds bring crunch. Optional proteins like grilled chicken, bacon, or chickpeas can make it more filling.

Can I add the dressing right away if I’m serving the salad later?

It’s best to wait to add the dressing until right before serving to keep the salad from getting soggy. If you need to dress it early, consider keeping the salad lightly dressed and adding more right before serving.

What should I serve with a fall salad?

I love this salad all on its own but it definitely deserves a spot on your Thanksgiving table. I’d serve this alongside other holiday side dishes like Cranberry Sauce, Brown Butter Sage Butternut Squash, Buttery Dinner Rolls, and Baked Candied Yams. It’s the perfect side for Roasted Chicken or a Prime Rib Roast.

Looking for More Salad Recipes?

Loving this Fall Salad Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

autumn salad

Fall Salad

Fall salad season is here, and this hearty mix of kale, roasted sweet potatoes, wild rice, and honeycrisp apples is a nourishing autumn dish. Tossed in a tangy balsamic vinaigrette and topped with your favorite goat or feta cheese, this flavorful salad is perfect for lunch or as a Thanksgiving side.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Author Jeri Mobley-Arias
Course Salad
Cuisine American

Equipment

  • Baking Sheet
  • Sterile jar
  • Grater
  • large mixing bowl

Ingredients

Salad

  • 1 honeycrisp apple, chopped
  • 3 cups lacinato kale, chopped and ribs removed
  • 2 cups wild rice mix
  • ¼ cup raw almonds, chopped
  • 4 dates, pitted + chopped
  • 1½ cups roasted sweet potato
  • ¼ cup crumbled goat or feta cheese
  • Kosher salt, optional,  I use Diamond Crystal brand
  • ¼ cup balsamic vinegar dressing

Roasted Sweet Potatoes

  • 1 large sweet potato, diced
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • Avocado Oil Spray

Dressing

  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 1 clove garlic, grated
  • ¼ teaspoon kosher salt
  • 1 tablespoon honey
  • Freshly cracked black pepper to taste

Wild Rice Blend

  • 1 cup wild rice mix
  • Chicken bone broth or vegetable broth
  • ¼ teaspoon kosher salt – Diamond Crystal brand

Instructions

  • Preheat oven to 425°F
  • Spray sweet potatoes generously with avocado oil spray and season with garlic powder and kosher salt.
  • Place sweet potatoes on a baking sheet and bake for 20 mins or until soft and slightly roasted.
  • Allow to cool and set aside until ready to add to salad.

Dressing

  • Add all ingredients to a sterile jar and shake vigorously to combine. Will keep in the refrigerator for 1 week.

Wild Rice Blend

  • Cook rice as directed on the package. Substitute water with bone broth + ¼ tsp kosher salt.

Assembly

  • Add all ingredients to a large mixing bowl. Pour desired amount of balsamic dressing and mix well, be sure to scoop from the bottom when mixing, as the heavier ingredients gravitate to the bottom of the bowl.
  • Serve immediately. If you plan to serve later, wait to add balsamic dressing.
Keywords autumn salad, autumn salad recipe, fall salad, fall salad recipe, fall salad recipes, how to make a fall salad, what to serve with fall salad, wild rice salad
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!