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Power Salad with Jalapeno Dressing

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Happy hump day. Let’s do a power salad to get through the remainder of the week. Well, at least I had to.

Power Salad from Bakers Royale

My littlest guy is 20 days old and I’m exhausted. Luckily, recovery during post-pregnancy is going well, but slower than I have patience for. I still can’t lift anything too heavy and have to ask Matt for help. Along with that, his cooking duties continue—a great thing, since I’m overflowing with work deadlines with the baby arriving earlier than expected.

Power Salad ftom Bakers Royale

The only downside of him cooking is he’s a blogger too, so managing space in our tiny kitchen can be a challenge when we are both cooking and baking for the blog and for the family. Even more sucky, when the little guy frowns at my food, like he did to this salad and reached only for his dad’s breakfast pizza. I know, weird dinner combo, but as I mentioned—two bloggers in one home equals a hodge podge of mismatched dishes. And even more so, since our palate’s run counter to one another.

Power Salad by Bakers Royale

So as usual,  this vegetarian power salad was consumed by me alone. Ah, well. Maybe my little baby will be into beets, and all the “lawn clippings and Barney throw-up” that his brother doesn’t care for. And yes, for real, the little guy described this salad as, “more Barney throw-up”. The original Barney throw-up that made is face pucker in disgust was this creation.  And greens of any sort beyond spinach is, according to him—lawn clippings. Maybe he’ll grow into these salads like kids grow into “smelly cheese”.

Power Salad from Bakers Royale 210x260

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Power Salad with Jalapeno Dressing

Yield: 4 servings

Ingredients:

  • 3 cups baby arugula
  • 1 cauliflower, trimmed, sliced and roasted
  • 1 1/2 cups chickpeas
  • 3/4 cups shoestring beets
  • 1/2 cup cooked red quinoa
  • 1/2 cup mini heirloom tomatoes
  • 1/4 cup sliced Diamond of California almonds, toasted

Jalapeno dressing

  • 1 jalapeno, seeds removed
  • 1 shallot
  • 1 lime, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil
  • salt and pepper

 

Directions:

  1. In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.
  2. For the dressing: Place jalapeno, shallot, lime juice and dijon mustard  in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified. Add in salt and pepper to taste.
  3. Pour the dressing on the salad and toss well to coat.

Comments

  6. Well, this salad looks pretty awesome to me. I would eat it any day!

    • Avatar for Naomi Robinson | Bakers Royale

      Brian replied: — June 11th, 2014 @ 5:36 am

      Looks like he’s following in her footsteps. 🙂

  8. This salad looks so good but I can understand wanting pizza too – I’d want both!

  14. It’s awesome that you have such a talented guy like Matt to help you out. That being said, I’d choose this salad over the breakfast pizza any day. Shhh..don’t tell Matt!! 😉

  18. I completely understand the mismatched food dilemma, LOL! I have all sorts of weird shit in my fridge from the blog that could hardly make a meal at times! LOL! But this salad looks AMAZING and I want it in my belly! Especially that cauliflower!

  19. Beautiful recipe and awesome ingredients! Exactly the type of salad I love, and this now reminds me…I really want to go to a salad bar (all you can eat). 0_0

  21. I just laughed out loud– lawn clippings and Barney throw up! I have no clue how you are able to keep your blog going with a newborn. I could barely manage a shower when my guy was little! But I was really good at pinning. At 2am. Gorgeous photos, and I think your salad sounds delish!

  23. That roasted cauliflower!!!! Yummy! I love beets too. I would never complaint about this salad for sure. 😉

  24. I will eat any leftover ‘lawn clippings’ or ‘Barney throw up’ that you might find yourself left with.
    I love the name too – a perfect creation to get through the remainder of this work week.

  25. I need some of this salad – so much better than the greasy food I’ve been eating today. And thank god for hump day.. the weekend can’t be here early enough.

  27. Love the look and sound of this power salad. Adding jalapeño to the dressing is a great idea for a spicy food lover like me, must try this. Also: just saw the pictures of your newborn on IG and I have to say he is incredibly adorable. What a gorgeous little boy!!

  28. I’m so impressed that you are able to do this with a 20 day old. I hope you are getting plenty of snuggle time, too:-)

  30. This looks delicious! I’m always on the search for new-to-me vegetarian recipes, so this is perfect. And I love beets, too!

  31. This salad looks delicious and your pictures are amazing! So many gorgeous colors and textures!

  34. Does not look like barney throw up to me!!! haha… love kids reactions to things particularly food! 🙂

    My little guy loves beets, in fact just made some the other day.. need to make this salad!

    Hope you are able to get some rest amidst the deadlines, photoshoots, feedings, and everything else that it takes to be a momma. 🙂

  37. I made this last night for dinner. It was out of this world and we are keeping it on our rotation of healthy and DELICIOUS salads to make for dinner. Thank you.

  38. This was dinner last night. Wonderful combo of sights, tastes and textures. Even my anti-Barney Throw Up husband liked it and requested it be added to the weekly rotation. Thanks for sharing!

  39. OMG I tried the last and it was amazing, The colors were great ans the taste was out of this world,
    Thanks for the share

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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