salads

Strawberry and Edamame Quinoa Salad

I love this spring salad! It makes a perfect lunched paired with a green salad or serve it with grilled chicken and fresh vegetables for a wonderful dinner.

Quinoa and Blood Orange Salad with Avocado, Feta and Mint

Quinoa is a nutritional powerhouse of vitamins, minerals, and fiber and is super easy to prepare. This winter salad makes a wonderful lunch or side dish for supper. Depending on what is in season – have fun experimenting with different flavors of fruits and herbs.

Quinoa Salad with Fresh Cherries and Feta

Perfect way to use summer’s sweet cherries – this salad uses healthy, whole-grain quinoa to make a flavorful dish everyone enjoys.

Grilled Peach and Arugula Salad with Ricotta Salata

I love this fresh summer salad, and it is perfect to pair with grilled fish, beef, chicken, or pork.

Chilled Summer Squash Orzo Salad

The grilled vegetables add a wonderful smoky flavor to this salad, but if you are short on time you can easily steam them. Fresh mint is also a delicious addition.

Spring Salad with Strawberry Vinaigrette

Everyone loves this salad dressing, but be sure to make it when strawberries are in season. The flavor is so much better with delicious, sweet berries.

Roasted Butternut Squash Salad with Honey Goat Cheese Dressing

In the south we are blessed with several award winning goat cheese farms such as Sweet Grass Dairy. I love combining their soft goat cheese with Tupelo honey for this delicious winter salad.

Wild Rice and Sweet Potato Salad

This beautiful salad gets a nice rich flavor from the dried figs and roasted sweet potatoes. Perfect for serving a crowd, it can be eaten room temperature or warm.

Kale Salad with Buttermilk Dressing

“This crunchy, tangy salad has a slaw consistency and we love it with grilled meat, barbecue, or even fried chicken. It wilts and softens slowly and is a fine choice for a buffet-style party.” Sam Beall – Chef, Blackberry Farm

Roasted Beet & Arugula Salad with Lemon Yogurt Dressing

Beets are plentiful in the south because of our long growing season. Look for them in at your farmer’s market during the spring, fall, and even winter. Once you roast them they are like eating candy – sweet and delicious!

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