If, like me, you like your salads abundant, hefty, and full of various textures, you’ll enjoy this salad to your heart’s desire all autumn long.

The best part about this roasted butternut squash salad is the multitude of flavors and colors it brings with the senses with each bite. The butternut squash offers tender comfort, the pepitas an earthy crunch, the cranberries a chew of sweet and tart, and the vinaigrette a splash of citrus and spice. While there is feta cheese in the ingredients list, you can easily omit it from your version of the salad in order to make it vegan.

Roasted Butternut Squash Salad with Arugula and Cranberries

Serves 4-6

Ingredients

For the salad

• 1 cup uncooked farro
• 1 butternut squash, peeled, seeded and skinned
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/3 cup dried unsweetened cranberries
• ¼ cup pepitas
• 3 cups arugula
• 3 ounces feta cheese, crumbled

For the vinaigrette

• 1 tablespoon extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Directions

Cook the farro according to package instructions. Once finished, set it aside and let it cool to room temperature. You can transfer the cooked farro to a bowl and pop it into the refrigerator to accelerate the cooling process.

Preheat the oven to 400 degrees Fahrenheit. Dice the butternut squash and place the pieces on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place the baking sheet into an oven and bake for 20-25 minutes, or until the butternut squash pieces are tender and lightly browned.

In a large bowl, add the arugula, pepitas, feta cheese, cranberries, and cooked butternut squash. Toss.

In a separate small bowl, whisk together all of the vinaigrette ingredients. Pour the vinaigrette over the salad and toss until evenly coating all of the ingredients.

Serve and enjoy!

Related on Ecosalon
Vegan ‘Chicken’ Spring Salad Recipe
Arugula Salad Vegan Pizza Recipe
Serve Up a Superfood Salad

Photo Credit: iStockPhoto.com/AnjelaGr

The post Roasted Butternut Squash Salad with Arugula and Cranberries appeared first on EcoSalon.

These arugula recipes may just put all other salad greens to shame.

Its spicy leaves give arugula a very distinct taste, and while a few years ago it seemed to be a much forgotten green (and by “forgotten” I mean “snobby”), nowadays arugula is in many a recipe from pizza to pesto.

Arugula, just like all other leafy greens is quite good for you, packed with vitamins and minerals. In fact, arugula has about eight times the calcium, fives times the vitamin A, C and K, and four times the iron as iceberg lettuce. Makes you want to change your salad base doesn’t it?

But wait, what should you call it? Arugula also goes by the name “rucola” and in Britain it’s called “rocket.” Whatever name you choose to go by, it won’t stop you from taking advantage of these 21 tasty arugula recipes.

1. Arugula Salad with Thyme-Roasted Walnuts

Arugula pretty much puts all other salad greens to shame, especially when it’s topped off with these flavorful walnuts.

2. Quinoa Risotto with Arugula and Parmesan

Make this spin on risotto with quinoa instead of rice. The spicy bite of arugula pairs well with aged Parmesan.

3. Crispy Lemon Pepper Arugula

Forget about kale leaves, you want to make these crispy arugula leaves for your new favorite snack.

4. Arugula Salsa Verde

This salsa verde can go on just about anything. If you want it to be more peppery, use mature arugula leaves.

5. Mushroom Melt with Parsley Pesto, Kale and Arugula

The sandwich to beat all sandwiches.

6. Black Bean Stuffed Sweet Potatoes with Arugula and Poached Egg

Granted, anything with a poached egg is delicious, but anything with a poached egg and arugula? Genius.

7. Arugula Mojito

Just in case you were in the mood to drink up that arugula instead of eating it.

8. Potato Kale Soup with Parsley Arugula Pesto

Since warm weather days aren’t all the way here yet, you may still be craving some comfort food. This heart potato and kale soup gets the perfect dose of spring thanks to the addition of a pesto made from arugula.

9. Arugula Herb Quiche

The perfect spring brunch dish.

10. Arugula Pear Green Smoothie

The bit of arugula is offset by the sweetness of pear in this green smoothie recipe.

11. Grilled Potato and Arugula Salad

Warm potatoes help wilt the arugula in this simple recipe.

12. Goat Cheese and Arugula Pizza

A list of arugula recipes wouldn’t be complete without one for pizza.

13. Arugula and Leek Tart

A good combination of two spring friendly items.

14. Nectarine, Arugula & Brie Panini

Find some good bread, fruit, brie, arugula, and go!

15. Arugula and Roasted Chickpea Salad with Feta

If you are looking for a salad with a little extra protein, this is it.

16. Shiitake and Arugula Ravioli

Why not use arugula to make your own ravioli at home?

17. Arugula and Chive Baked Egg Cups

Another excellent arugula recipe that’s perfect for a Sunday brunch.

18. Arugula Almond Drop Cookies

Who said the bitter green couldn’t be used for dessert?

19. Arugula Quesadilla

A very simple dinner that you can throw together in minutes. Why not serve it with the arugula salsa verde?

20. Pumpkin Seed Arugula Pesto Sauce

A little twist on classic pesto.

21. Shaved Asparagus and Arugula Salad

As asparagus comes into season, this is a great way to put it to good use.

Related on EcoSalon

21 Things to Do with Cauliflower

21 Radish Recipes for Spring

21 Swiss Chard, Collard and Kale Recipes

Image: Chantal Kreth

The post 21 Arugula Recipes That Are Fun and Flavorful appeared first on EcoSalon.

In thinking about salad greens we know and love, and those we don’t know so well but might also love, I wondered how best to compare them. Should I rate different salad staples according to my own opinions? I thought back to the obsessive watercress phase I went through or my fondness for crunchy, butterleaf lettuce during the previous spring.

Perhaps I could traverse the menus of restaurants in our favorite cities to see what’s hot or not. Remember when dandelion greens were all the rage, and wild nettles were obligatory pizza toppings? Then I actually began researching menus, and the (not-so-surprising) favorites turned out to be the classic standards – romaine, arugula, mixed greens and spinach. But what about those other greens that show up on one’s plate at gourmet establishments and foodie havens?

In the end, I couldn’t help but take a look at a large swath of greens in the garden patch. Ultimately, foodie green inspiration should mainly come from the freshest, seasonal greens that can be found. Without further ado, let’s review.

1. Watercress

Watercress gets high marks from me. Why? It may stem from the fact that my local corner market sells it in its entirety – leaves and roots in water – so it’s absolutely fresh when I’m ready to use it. I can pull it from the fridge and cut the stems as though it were from my garden outside. Also, watercress is “leafy” enough to feel like a salad, but “stemmy” enough to look fancy.

2. Arugula

What’s not to love about arugula? OK, it’s true, it might seem too “spicy” for some, and it can get bitter if it’s not picked when the leaves are still young. Still, come ON, it’s so versatile, and oh-so-tasty! Plus, it’s incredibly easy to grow yourself. Here’s a recipe for an arugula salad with cherry tomatoes, fresh corn and carrots.

3. Little Gem Lettuce

Little gem lettuce could be described as a combination of romaine (crispy) and butterleaf (sweet). It’s smaller and more tender than romaine. Often when served in restaurants the focus is on each leaf standing alone in all its magnificence paired with carefully selected complements, such as cheese, nuts or fruit. Other times, the head of the lettuce is sliced in half lengthwise and served on a plate thus.

4. Mâché

Mâché, also sometimes referred to as Lamb’s Lettuce (and also corn salad or field lettuce), has European origins and is usually found in the springtime. It’s pronounced “mosh,” and is often sold bunched with its roots, much like watercress. For a plethora of mâché inspired salads, check out epicroots.com.

5. Mesclun Mix

Staple, staple, staple. The term “mesclun mix” originates from Southern France and is a mix of tender, baby greens. Nowadays, you’ll probably find this as simply “mixed greens” at the grocery store. Mesclun mix does sound much more exotic than mixed greens, though, doesn’t it? At least, to those of us without French connections. I like to think a true mesclun mix would be of a wilder variety than what’s sold in most markets today.

6. Looseleaf Lettuce

Always lovely, lovely, lovely. Red and green lettuces with larger leaves than mixed greens. Best from the farmers’ market. (But then again, what isn’t?)

7. Radicchio

Radicchio is a red leafed, Italian variety of chicory. Its leaves are somewhat bitter, so the leaves are often grilled or served wilted. The raw leaves are often chopped and added to other salad greens for color and crunch.

8. Mizuna

Now this is something I could get excited about. Mizuna is described as mildly peppery on par with mustard greens. It is often mixed with other greens. Tatsoi makes a favorite pairing. I’m thinking this is a good candidate for growing in your own garden. Petaluma Seed Bank (Baker Creek Heirloom Seeds), here I come.

9. Tatsoi

An Asian green that grows well in winter and can be eaten raw or cooked. The Asian version of spinach, if you will.

10. Baby Spinach

Spinach salad. So healthy. So tasty. Kitchn food blog rounds up 7 versions of spinach salad here.

11. Dandelion Greens

Dandelion Greens. I thought these were going to get a lot more play when perusing restaurant menus. I feel like their hey-day came and went. Strange considering what promise they seem to offer. Dandelion greens are apparently the most nutritious of any greens offering up more vitamins than broccoli. These bitter leaves can be eaten raw, but are often lightly sauteed and served wilted. Traditionally a part of the mesclun mix and more favored in France from what I hear.

12. Frisée

I’m going to publicly admit this – I’m not a big fan of frisée, a curly endive in the chicory family. Many of you may beg to differ, but it’s more of a nuisance in my mind. I’ll begrudgingly allow it can look pretty and adds a different texture when mixed in with other greens. But really, it’s more decoration than sustenance. And it’s hard to eat. I suppose I’ll come around eventually. I usually do. But I’m still waiting for the revelation. Inspiration, anyone?

13. Butterleaf Lettuce

Admittedly, a favorite of mine. Especially in the springtime. Crunchy, yet tender and sweet.

14. Peashoots

True, pea shoots are mostly a garnish. But they could be mixed into a salad too. And they’re just so cute and adorable, fresh and young.

Images: startcooking kathy & amandine, Girl Interrupted Eating, GottaEat!, Bob Duran, Girl Interrupted Eating, balise42, thebittenword.com, thebittenword.com, smittenkitchen, MMChicago, Food Blogga, thebittenword.com, yumsugar, foodistablog, kthread

The post Salad Days: A Review of 15 Popular Foodie Greens appeared first on EcoSalon.

Perhaps I could traverse the menus of restaurants in our favorite cities to see what’s hot or not. Remember when dandelion greens were all the rage, and wild nettles were obligatory pizza toppings? Then I actually began researching menus, and the (not-so-surprising) favorites turned out to be the classic standards – romaine, arugula, mixed greens and spinach. But what about those other greens that show up on one’s plate at gourmet establishments and foodie havens?

In the end, I couldn’t help but take a look at a large swath of greens in the garden patch. Ultimately, foodie green inspiration should mainly come from the freshest, seasonal greens that can be found. Without further ado, let’s review.

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1. Watercress

Watercress gets high marks from me. Why? It may stem from the fact that my local corner market sells it in its entirety – leaves and roots in water – so it’s absolutely fresh when I’m ready to use it. I can pull it from the fridge and cut the stems as though it were from my garden outside. Also, watercress is “leafy” enough to feel like a salad, but “stemmy” enough to look fancy.

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• 2
• 3
• 4
• 5
• 6
• 7
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• 9
• 10
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2. Arugula

What’s not to love about arugula? OK, it’s true, it might seem too “spicy” for some, and it can get bitter if it’s not picked when the leaves are still young. Still, come ON, it’s so versatile, and oh-so-tasty! Plus, it’s incredibly easy to grow yourself. Here’s a recipe for an arugula salad with cherry tomatoes, fresh corn and carrots.

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• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

3. Little Gem Lettuce

Little gem lettuce could be described as a combination of romaine (crispy) and butterleaf (sweet). It’s smaller and more tender than romaine. Often when served in restaurants the focus is on each leaf standing alone in all its magnificence paired with carefully selected complements, such as cheese, nuts or fruit. Other times, the head of the lettuce is sliced in half lengthwise and served on a plate thus.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

4. Mâché

Mâché, also sometimes referred to as Lamb’s Lettuce (and also corn salad or field lettuce), has European origins and is usually found in the springtime. It’s pronounced “mosh,” and is often sold bunched with its roots, much like watercress. For a plethora of mâché inspired salads, check out epicroots.com.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

5. Mesclun Mix

Staple, staple, staple. The term “mesclun mix” originates from Southern France and is a mix of tender, baby greens. Nowadays, you’ll probably find this as simply “mixed greens” at the grocery store. Mesclun mix does sound much more exotic than mixed greens, though, doesn’t it? At least, to those of us without French connections. I like to think a true mesclun mix would be of a wilder variety than what’s sold in most markets today.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

6. Looseleaf Lettuce

Always lovely, lovely, lovely. Red and green lettuces with larger leaves than mixed greens. Best from the farmers’ market. (But then again, what isn’t?)

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

7. Radicchio

Radicchio is a red leafed, Italian variety of chicory. Its leaves are somewhat bitter, so the leaves are often grilled or served wilted. The raw leaves are often chopped and added to other salad greens for color and crunch.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

8. Mizuna

Now this is something I could get excited about. Mizuna is described as mildly peppery on par with mustard greens. It is often mixed with other greens. Tatsoi makes a favorite pairing. I’m thinking this is a good candidate for growing in your own garden. Petaluma Seed Bank (Baker Creek Heirloom Seeds), here I come.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

9. Tatsoi

An Asian green that grows well in winter and can be eaten raw or cooked. The Asian version of spinach, if you will.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

10. Baby Spinach

Spinach salad. So healthy. So tasty. Kitchn food blog rounds up 7 versions of spinach salad here.

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• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

11. Dandelion Greens

Dandelion Greens. I thought these were going to get a lot more play when perusing restaurant menus. I feel like their hey-day came and went. Strange considering what promise they seem to offer. Dandelion greens are apparently the most nutritious of any greens offering up more vitamins than broccoli. These bitter leaves can be eaten raw, but are often lightly sauteed and served wilted. Traditionally a part of the mesclun mix and more favored in France from what I hear.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

12. Frisée

I’m going to publicly admit this – I’m not a big fan of frisée, a curly endive in the chicory family. Many of you may beg to differ, but it’s more of a nuisance in my mind. I’ll begrudgingly allow it can look pretty and adds a different texture when mixed in with other greens. But really, it’s more decoration than sustenance. And it’s hard to eat. I suppose I’ll come around eventually. I usually do. But I’m still waiting for the revelation. Inspiration, anyone?

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

13. Butterleaf Lettuce

Admittedly, a favorite of mine. Especially in the springtime. Crunchy, yet tender and sweet.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10
• »

• 11
• 12
• 13
• 14

14. Peashoots

True, pea shoots are mostly a garnish. But they could be mixed into a salad too. And they’re just so cute and adorable, fresh and young.

Images: startcooking kathy & amandine, Girl Interrupted Eating, GottaEat!, Bob Duran, Girl Interrupted Eating, balise42, thebittenword.com, thebittenword.com, smittenkitchen, MMChicago, Food Blogga, thebittenword.com, yumsugar, foodistablog, kthread

The post Salad Days: A Review of 14 Popular Foodie Greens appeared first on EcoSalon.