Category: dressing

Roasting Season (Roasted Pear, Spiced Pecan & Blue Cheese Salad)

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season’s best squash, tubers and root vegetables, you can count on your local farmer’s market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air… Suddenly, when you’re here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season – especially when it comes to our meals.
Is it possible for a salad to be a comfort food?
Don’t dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you’re vegan. Horrah for Daiya shreds!) 
Toss these three things with a head of lettuce and voila! Autumn gourmet – comfort salad. 
So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons’ past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.
Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 
what you’ll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese
2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt
1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 
how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.

Enjoy!

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Savouring Summer (Sweet Potato Salad with Maple)

As I sit in the beaming afternoon sun, squinting to see my computer screen, sweating as if I’d just been to the gym for hours, one might see me and wonder why I don’t just go inside. The answer is simple: I’m trying my absolute hardest to absorb as much as I can of the last weeks of summer. Treating each day as if it is a mirage, knowing well that a Canadian summer is but a fleeting train filled with sunshine and happiness, I’m making a solid point to be outdoors as much as possible. Unlike many, I don’t complain that it’s 30 degrees C outside. I don’t complain that it’s humid. I don’t complain that I’m sticky and my skin is glistening with sweat. No, I don’t complain. Instead, I embrace it. I know fair well that in less than three months, the temperatures will dip to a number colder than the inside of my freezer, and I’ll be praying for these dog days to return. 
In the spirit of all things summer, I’ve been eating tons of salad. This afternoon, I decided that I should make something different than my usual spinach and whatever-is-around mixture. Opening my vegetable bin for inspiration, I spotted an almost forgotten sweet potato. Out of the corner of my eye, I also spotted my shiny new jar of Vegenaise. 
Sweet potato salad? 
Is that even a thing? 
It is now! (And is it EVER!)

Sweet Potato Salad with Maple Dressing (VEGAN!)
an original recipe by allison sklar

what you’ll need
2 medium sweet potatoes, cooked and cubed
2 hot (or mild) cubanelle peppers (one large bell pepper would work too.)
2 lebanese cucumbers (1 regular cucumber would also work)
handful chopped fresh cilantro
2 tbsp Vegenaise
2 tsp maple syrup
1 tsp dijon mustard
pinch salt & pepper
Cook sweet potato as desired – I use the microwave to save on time, but I recommend chopping into cubes and boiling until desired tenderness is reached. Cool potatoes (to room temperature or colder.) Dice cucumbers and peppers. Combine with potatoes. In a seperate bowl, whisk all dressing ingredients. Toss dressing with salad and chopped cilantro. Garnish with additional cilantro if desired.
Serve cold. 
Tip: For a more traditional “potato salad” flavour, add 1/2 cup of sweet corn kernels and 1/2 cup of chopped pickles, if desired.

Dress Up (Sweet & Tangy Sesame Dressing)

I am aware that you don’t make friends with salad, however… nobody’s ever said that you don’t make friends with salad dressing! This dressing, my friends, is heaven in a mason jar. This dressing, my friends, will make even those salad-haters (you know who you are), want to eat salad. This dressing, my friends, could even be used on things other than salad. (OH! THE POSSIBILITIES!).

This dressing is it.


Having gotten myself into the daily habit of coming home to eat organic carrots dipped straight into the tahini jar, proceeding to declare that this indeed consists of an acceptable dinner (because, you know, it’s summer, and really, who wants to turn on the oven, or move more muscles than needed?) I’ve  decided that I should use my newfound love of sesame paste to experiment.

Inspired by the dwindling contents of my fridge, some vegetables that needed to be consumed, and a craving for something nutty, I concocted this sesame-soy-blow-your-mind-baby.
World, I introduce to you the best salad dressing in existence.
Oh yeah, and the salad I made is pretty decent too.

Sweet & Tangy Sesame Dressing 
on Beet & Citrus Salad

what you’ll need


salad:
1 cup arugula
1 medium beet, sliced thin
1 tangerine, segments cut in half
2 tbsp hulled sunflower seeds
4 radishes (if desired)

dressing:
1/4 cup tahini
3 tbsp light olive oil
1 tbsp honey
2 tbsp white vinegar
2 tsp soy sauce


how to do it


Combine all salad ingredients. Whisk dressing ingredients all together. Pour about 5 tbsp of dressing over salad, or more, to taste.