Salads for the week ahead

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Some of you had asked for my recipes… as usual, most of them are in my head (and I still haven’t learned to write them down!)  So I will do my best to give you an idea of what was in them!  A few hours in the kitchen on the weekend (when I can manage it) sure saves on time during the busy work/school/hockey/activities that go on during the weekdays.

The quinoa salads.  I start by making a large batch of quinoa. i.e. 3 cups quinoa in half water/half vegetable broth (about 6 cups liquid).  Once cooked I divide it up to make different salads.


Zesty Orange Cranberry Quinoa Salad Orange Curry Cranberry Quinoa Salad (all measurements approximate)

  • Approx 2 cups cooked quinoa (for the liquid in cooking I used half veggie broth half water)
  • 1/2 cup dried cranberries
  • 1/4 cup dried apricots
  • 1 1/2 can of sliced mandarin oranges in their own juice (save the juice for the dressing)
  • 1/2 bunch of green onion cut up
  • 1/2 to 1 avocado cubed
  • 1/3 cup black beans

While the quinoa is still warm I mix in the dried fruit for it to soften.  Then let it cool in fridge while making dressing.


  • 1 can of the mandarin orange juice
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 – 2.5 teaspoons pure maple syrup
  • 1 tbsp curry powder (or to taste)
  • 1.5 tsp Dijon mustard
  • small amount of fresh ginger
  • two big spoonfuls of plain greek yogurt

I blend all the dressing ingredients in my vitamix then pour and mix into quinoa mixture and add the remaining ingredients (avocado, beans, green onion etc.)  I don’t always use all of the dressing, and I save some for my green salads during the week.  Or you can just keep dressing on the side and add when you go to eat the quinoa salad.



  • Cooked quinoa
  • 3/4 of a can of rinsed black beans
  • red/yellow grape tomatoes
  • 1/2 bunch of cilantro
  • 1 bunch green onion
  • kale
  • 1 carrot shredded

mix the kale in with the quinoa while warm and then let cool while making dressing


  • juice from 1 1/2 limes (and a bit of zest)
  • 2 tablespoons extra virgin olive oil
  • 1tsp (or more) minced garlic
  • 1 – 1 1/4  teaspoon ground cumin
  • 1- 1 1/2 teaspoon pure maple syrup
  • small amount sea salt & pepper
  • 2 big spoonfuls of plain greek yogurt

blend all the dressing ingredients in blender.  And keep to the side or mix into quinoa salad.

once quinoa is cooled a bit then add the remaining salad ingredients.  Always up for modifications of course add any veggies you want!  It’s also good with bell peppers.



  • 1 large yam roasted  (wash yam, cut into small cubes, spread out on cookie sheet with parchment paper, drizzle a bit of olive oil and sea salt, roast at about 375 for 30-50 mins) let cool slightly before making salad
  • crumbled feta cheese
  • 1/4 of red onion chopped
  • (also yummy when you add any leftover cilantro chopped up)
  • I also added any leftover quinoa to some of this salad as well


  • 2 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp pure maple syrup      (*note that’s the only sweetner I had on hand, you can probably use honey, or agave etc.)
  • 2 big spoonfuls of plain greek yogurt
  • 1/2 – 1 tbsp dijon mustard

Again, I blend in vitamix.  Add directly to salad, or keep on the side to have at the time you eat it.




Roasted Potatoes:

  • 2 lbs potatoes I used baby yellow. washed & chopped into 1” pieces
  • 2 tsp extra virgin olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • fresh thyme

roast in oven until soft when poking with a fork, then I roast a bit longer for crispness


  • 1/2 – 1 avocado
  • 2 tbsp fresh dill
  • juice from 1 – 1/2 fresh lemon and some zest
  • 1 green onion chopped
  • salt and pepper

blend all the dressing together.


Roasted Asparagus

  • 1 bunch asparagus, ends broken off and chopped into 1” pieces
  • extra virgin olive oil
  • roast in oven

add all together, with some chopped green onion and fresh thyme and some kale



1. Preheat oven to 425F. In a large bowl, mix together the potatoes and seasonings. Lay on a baking sheet lined with parchment or non-stick mat. Roast for 30 minutes, tossing once half-way through baking. Set aside.

2. Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside.


4. Mix the potatoes, asparagus, and dressing together in a large mixing bowl and season to taste. Serve immediately, warm. Makes about 4-5 servings.

Note: I used just a touch of maple syrup to balance out the dressing. You could also use a touch of sugar or other sweetener. Or simply do not use it at all. I thought it balanced it out really well and you couldn’t detect the maple.



beet and apple salad with cabbage





  • 4 beets ( I use the ones from costco already cooked)  chopped into small bite size bits
  • 2-3 apples (red and green) I keep the peels on and chop into bite size
  • feta cheese
  • green onion

mix all together

for the dressing:

  • raspberry vinagrette
  • sea salt
  • syrup
  • dijon mustard
  • ground peppercorns
  • oregano