Summer time Sadness Salad
What’s in a salad? It could be anything really! I think it’s a choose you’re own adventure type of dish and this is not different. I have an affinity towards warm salads and I’m not sure why. Perhaps they tend to be a bit more hearty, travel well and can have endless ingredients. This was something I dreamed up as it’s essentially an amalgamation of a few of my favourite things and I hope the same for you!
Why Warm Salad?
This was something that deceived even me in knowing they existed. I always thought salads were leafy, too much chewing and boring. Except for Caesar salads, you can pry those from my cold dead hands. They keep exceptionally well, can travel and when I say this salad made me SO FULL let me tell you, nothing small about this. I do love a leafy salad but sometimes no matter how bulky I make them I’ll end up feeling not super satisfied so that’s why the warm salad has my heart.
I’ve made a couple warm salads and fresh ones here and there but this may be my favourite, but I do say that with the majority of my recipes. I love to cook and have only one person to impress, and that’s myself! I eat everything I make of course and have to really enjoy what I’m making. I hope you love this recipe as much as I do.
In this recipe I have a super quick salad dressing that I’ve been using time and time again. It’s so simple you’ll never want store bought again! The ingredients are super simple and you’ll likely already have them, if not they are perfect pantry staples! One of them is my favourite Hot Honey recipe which you won’t regret making. You can find that HERE.
Summer Time Sadness Salad
- Sheet Pan
- Medium Sauce Pan
To Cook Quinoa
- 1 cup Quinoa I like using red quinoa, or a multigrain type for visuals
- 1 3/4 cup Water
- 1 tbsp Butter Add this after quinoa is cooked for some extra silkyness
- 5 Medium Carrot Heirloom carrot are perfect for this for their colours
- 2 tbsp Olive Oil
- 1 Cup Salted Cashews divided between each bowl
- 1 Avacado divided between each bowl
- Salt and pepper to taste
- 1 cup Mixed Greens divided between each bowl
- 1 cup Pea Shoots divided between each bowl
- 1.5 tbsp Balsamic Vinegar
- 2 tbsp Dijon Mustard
- 2 tbsp Hot Honey Linked Above 🙂
- 1 tbsp Olive Oil
- Preheat oven to 400F. Peel carrots and cut on a bias. Place on a parchment lined sheet pan and drizzle with olive oil, salt and pepper. Roast in oven for about 25-30 minutes or until tender.
- Rinse quinoa and place in saucepan and add water. Boil quinoa on high, once boiling, reduce heat to low and place lid on, cooking for 15 minutes. After 15 minutes remove from heat but keep lid on and steam for 10 minutes. After steamed, add knob of butter a little salt and gently fluff quinoa.
- Prepare each bowl with rinsed lettuce and pea shoots. Use half of both lettuce, cashews and avocado for each bowl. Once carrots and quinoa are done let them cool for a few minutes.
- To make the dressing, combine all ingredients in a jar and shake or whisk in small bowl.
- Plate all ingredients together, I like to add flakey salt to the avocado. Drizzle dressing all over salad and Enjoy!