ROASTED DELICATA SQUASH SALAD WITH LYCHEE WHITE BALSAMIC VINAIGRETTE 

Ingredients:

FOR THE ROASTED DELICATA SQUASH

1 delicata squash, 1 to 1.25 pounds

1 tablespoon Ultra-Premium Extra Virgin Olive Oil

1 tablespoon Lychee White Balsamic

1/2 teaspoon fine sea salt and fresh ground pepper to taste

FOR THE SALAD

½ cup toasted pumpkin seeds

4 to 5 cups loosely packed blend of baby arugula and baby spinach, about 4 to 5 ounces

1/3 cup dried cranberries

⅓ cup crumbled chevre cheese

1 medium tart apple cored, and thinly sliced

freshly ground black pepper to taste

FOR THE LYCHEE BALSAMIC VINAIGRETTE

4 tablespoons Ultra-Premium Extra Virgin Olive Oil

2 tablespoons Lychee balsamic vinegar

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

Salt and fresh ground pepper to taste

Instructions:

ROAST THE DELICATA SQUASH

Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper.

Slice the ends off the squash and discard. Slice it in half, lengthwise and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices.

Place the sliced squash on the prepared baking sheet, drizzle with olive oil and lychee balsamic whisked together. Season with sea salt and pepper. Use your hands or a spatula to mix until well coated.

Transfer to the oven and roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.

MAKE THE LYCHEE BALSAMIC VINAIGRETTE

Add the olive oil, lychee balsamic vinegar, mustard, lemon juice, salt and pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.

ASSEMBLE THE SALAD

Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese. Drizzle with dressing and finish with a little freshly ground black pepper.

CHOPPED KALE, CABBAGE, AND TOASTED CASHEW CRUNCH SALAD with TOASTED SESAME and UMEBOSHI PLUM DRESSING

Ingredients:

3 cups chopped green cabbage

3 cups chopped red cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, chopped

½ cup chopped cilantro

1/2 cup toasted cashews, chopped

2 tablespoons Ultra Premium Extra-Virgin Olive Oil

1 tablespoon toasted sesame oil

2 tablespoons Umeboshi Plum White Balsamic

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

Instructions:

In a large bowl, combine the cabbage, kale, bell peppers, cilantro and cashews.

In another bowl, whisk together the olive oil, sesame oil, balsamic, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

CALABRIAN PESTO PANZANELLA SALAD

Ingredients:

4 cups crusty French bread, torn into 1” pieces
3 cups ripe tomatoes cut into 1” dice

8 oz. mozzarella fresca cut or torn into 1” pieces (optional)

1/3 cup Spicy Calabrian Pesto Olive Oil

3 Tablespoons Oregano White Balsamic, Traditional Balsamic, or your favorite vinegar

½ cup fresh basil leaves, torn

1 teaspoon salt

Fresh ground pepper to taste

Instructions:

In a bowl large enough to hold the tomatoes and cheese, combine the vinegar with salt and whisk to combine. Add the Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.

To plate, in a large bowl, add the torn bread to the tomatoes and cheese along with all the accumulated liquid from the marinade. Add torn basil and adjust seasoning with fresh ground pepper to taste and additional salt if necessary. Gently toss until the bread is just moistened. Serve at room temperature.

CUCUMBER SUMMER SALAD

Ingredients:

2 cups grape or cherry tomatoes - halved
1 medium red onion - sliced in halves

1/2 cup Oregano Vinaigrette

Crumbled Feta Cheese

Vinaigrette:
3/4 cup of Fused Greek Oregano Olive Oil
1/4 cup Oregano White Balsamic Vinegar
1/2 teaspoon of salt
Black pepper to taste

Instructions:

Whisk together vinaigrette ingredients until emulsified, toss in your cucumber, onions and tomatoes and serve.

ROASTED SWEET CORN & TOMATO SALAD WITH SUYO CUCUMBER and MISO VINAIGRETTE

Ingredients:

1 small red onion, chopped

5 ears corn, stripped of their kernels (2 to 3 cups)

2 Tablespoons Ultra-Premium Olive Oil.

2 cups chopped tomatoes or halved cherry tomatoes

1 cup shelled edamame

2 green onions, sliced

1 cup torn or bocconcini size mozzarella fresca

½ cup torn fresh basil leaves

Dressing

¼ cup white miso paste

¼ cup Suyo Cucumber White Balsamic

1/3 cup Ultra-Premium Extra Virgin Olive Oil

Fresh ground pepper to taste

Instructions:

Heat a large, heavy skillet over high heat. Add the olive oil and red onion and corn. Cook until the corn begins to take on some color and brown in spots. Remove and cool. 

In a large bowl whisk the miso, cucumber white balsamic, olive oil and pepper until well combined. Add the remaining ingredients including corn to the dressing and toss well to coat. Taste, adjust the seasoning and serve at room temperature.

ROASTED BEET SALAD

Ingredients:

1 -1/2 pounds fresh beets
8 oz. fresh goat cheese

6 cups baby arugula or mixed greens

1 cup whole pecans, toasted

1/4 cup + 2 tablespoons White A-Premium balsamic vinegar

1 tablespoon good quality grainy mustard

fresh ground pepper to taste

1/3 cup + 2 tablespoons of Organic Chetoui EVOO

Instructions:

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans.