Not Your Average College Food

Roasted Vegetable Salad

I know summer isn’t completely over yet but I’ve already found a pretty good meatless dish for the Fall. It’s a light salad with roasted vegetables and is full of protein from baked chickpeas.

Salads often get a bad rep cause they remind people of “rabbit food” as my roommate likes to say. It can be hard to find a good balance of flavor and texture without adding too many unhealthy additives like croutons and creamy dressings. Our dining hall has a great salad station that students love, but it can get repetitive since it’s the only good salad bar on campus.

I’ve made this salad in my kitchen about 3 times this week and I’d say its a couple steps up from “rabbit food.” It has a lot of flavor and crunch and is very simple to make. You’ll need an oven for roasting the vegetables, but you could also use a toaster oven, stir-fry them, or steam the vegetables in a pot or microwave.

ROASTED VEGETABLE SALAD
(serves 2)

Ingredients
1/3 butternut squash, diced into small cubes
1/3 head cauliflower
1 cup chickpeas
2 handfuls mixed salad greens
1/2+1 tsp cumin
1 tsp chili powder
2 tbsp lemon juice
olive oil
salt and pepper

Directions

Preheat oven to 400 degrees F.

Cut butternut squash into bite-sized cubes and cauliflower into small florets. Place veggies into a baking tray and drizzle with 1 tbsp olive oil, 1/2 tsp cumin, and a pinch of salt and pepper. Mix well. Roast for 30 minutes, stirring once halfway through, until golden brown.

Drain chickpeas and pat dry. In another baking tray, toss chickpeas with 1 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste. Coat evenly and roast for 30 minutes, also stirring once halfway through.

For the dressing, mix 2 tbsp olive oil with 2 tbsp lemon juice.

To assemble the salad, mix the greens with roasted vegetables and the dressing. Sprinkle on the chickpeas.

adapted from To Her Core

Arugula Salad with Berries

Summer=berry season=me eating lots of berries.

My mom and I came back from our weekly trip to Costco this weekend with 2 huge boxes of strawberries and blueberries. How could the 4 of us possibly finish eating all that fruit?! Well, knowing me and my obsession with berries, it actually wasn’t going to be much of a challenge. Even though they are incredible eating just plain, they can add a lot to other foods like salads and desserts!

Arugula has a slight bitter taste so to offset this, just add some strawberries and blueberries for some sweetness. For a dressing, you can easily make balsalmic vinegar dressing that goes along perfectly with the salad. This is a simple recipe that can be put together in minutes!

A fresh, sweet salad for summer :)

ARUGULA SALAD WITH BERRIES

Ingredients
6 cups baby arugula
1 cup blueberries
1 cup strawberries, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons balsalmic vinegar
1 teaspoon garlic
pinch of salt
Avocado slices (optional)

Directions
Rinse arugula and lightly dry. In a medium bowl, mix blueberries and chopped strawberries with arugula.

In a small bowl, pour in olive oil. Slowly, pour in balsalmic vinegar while constantly stirring. Add garlic and salt to taste. Mix well.

Add dressing to salad and toss.

Serves 4-5