Vegan Watermelon Feta Balsamic Salad With Tofu Feta + Mint

Watermelon goes surprisingly well in salads. I still remember the first time I had watermelon in a lettuce salad. It was at LPQ right when I moved to NYC to start at NYU. It was served with arugula + feta + mint and seriously good balsamic.

watermelon_feta_arugula_salad_vegan_kbaked

My mom and I adored this meal. To us, the flavor combo was new. Now, you see this stuff all over. But at the time, it seemed like a fun, wild treat to us. Something I totally would have Insta’d. But that was an age where people didn’t Insta their food. Strange to think about, I know.

Vegan_arugula_salad_watermelon_feta

Anyways, when watermelon is in season, I have thrown it into salads ever since that day. I love it.

Now I’m plant-based mostly, and rarely have feta around. Even when I wasn’t plant-based, I rarely bought cheese because it was rare I’d use cheese for more than just a garnish. I was never a huge cheese eater.

arugula

But it adds such a nice a lovely saltiness and a bit of staying power to the salad. So here we are. I used this homemade tofu feta, but you can totally use conventional feta or purchase a plant-based feta at the store.

Arugula provides a nice peppery green, but you can also use baby kale or whatever green you want.go together surprisingly well together. I also often add avocado to this salad. Because avocado. Duh.

watermelon salad ingredients

Also, it’s essential to use a good balsamic. I mean, really you don’t have to, but it will truly kick it up a notch. And if you haven’t experienced a really good balsamic yet in your life, you should. They are sweet and sticky and wonderful.

I used this one from Trader Joe’s, which I’d highly reccomend.

balsamic_arugula_salad_watermelon_vegan

Speaking of Trader Joe’s, I need to hit it up tomorrow. This week has been crazy busy. I started 2 new jobs, did a lot of freelance, and took a day trip to Chicago, which I’ll be sharing soon.

Stay tuned!

Tofu Feta

Prep Time:  10 minutes
Cook Time: 0 minutes
Servings: 1 as entree or 2 as side, easily doubled or tripled

Ingredients:

  • 3 cups arugula, baby kale, or spinach
  • 1 cup watermelon, cubed
  • 3/4 cup tofu feta or conventional feta, or plant-based store-bought feta
  • 1/2 large avocado, sliced (optional)
  • roughly 1/4th cup fresh mint
  • 4 tablespoons high quality balsamic
  • 2 tablespoons olive oil
  • salt & pepper to taste

Method:

  1. Assemble greens, avocado, watermelon, mint and tofu feta in a bowl. Drizzle with desired amount of balsamic and oil. Season with salt and pepper to taste.
  2. Serve with crusty bread and enjoy.

 

 

Herby Tofu Feta

Feta: a cheese I never really purchased, but enjoyed when it was used as a seasoning. Tofu: something I have always adored plain and/or manipulated. Tofu feta: a fun experiment I simply had to try one day and have loved ever since.

Tofu_Chopped_Kbaked

So here we are: Herby marinated tofu feta. Are you ready for this? I hope you’re ready for this.

Tofu_Feta_Katherine_Baker_Kbaked

Simply to prepare, and full of flavor, this stuff is good on salads, pasta, pizza, sandwiches, avo toast — you pretty much can’t go wrong.

Tofu Feta Kbaked

Does it taste like authentic feta? No. And I’m not going to lie to you about that. This isn’t really a good substitute if you’re craving hardXcore cheese. For that I’d reccomend buying an aged plant-based cheese or actual feta.

Tofu_Feta_Kbaked_vegan

This IS a delicious, protein-packed, flavorful way to eat tofu and something I am going to be making regularly from now on.

I used Trader Joe’s 21 Seasoning Salute as a shortcut. If you’ve never had it, it is delicious. I add it to so.many.things: like vinaigrettes and roasted veggies. SO GOOD. If you don’t have it, I listed easy swaps.

Feta_herbed_tofu_kbaked

 

Make this and add it to your next salad or Greek salad. Then HMU on Insta and let me know what ya thought!

Herbed_Tofu_Feta_Kbaked

Tofu Feta

Prep Time:  minutes
Cook Time: 0 minutes, but at least 2-4 hours for chilling
Servings: about 4

Ingredients:

  • 1 12-16 ounce package tofu
  • juice of 1 large lemon
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon Trader Joe’s 21 seasoning salute (or, 1/4 tablespoon) garlic powder, 1/2 teaspoon oregano, and 1/2 tablespoon dried basil)
  • pinch sugar
  • 1/2 teaspoon salt

Method:

  1. Drain and press tofu with a paper towel. You want to remove excess moisture.
  2. Cut tofu into small cubes.
  3. Combine lemon juice, water, vinegar, nutritional yeast, olive oil, oregano, sugar and sea salt.
  4. Place tofu into marinade and allow to marinate in the refrigerator for 2-3 hours, or longer if desired.
  5. Serve on top of salads or with pasta. Store in the refrigerator for up to 2 days.

Soba Noodle Asian Kale Salad with Soy Ginger Dressing

The April Recipe Redux challenge was to make a dish, and repurpose the leftovers of that dish for another meal. It’s like double the yummies with one grocery trip. Win.

Soba Noodle Salad Edamame Vegan

I’ve been wanting to play with Soba noodles for a while now. There’s something I love about the idea of a cold soba noodle salad.  I also love anything covered in gingery-soy dressing. Which is why I go to half price sushi every week with my mom and order a salad just so I can DRINK the ginger dressing they put on top. And then when the server comes to clear my bowl I hoard my bowl like “NO! I NEED THAT DRESSING!” so I can dip my sushi into it and soak up every last drop. I’m boarderline insane. Or just really weird. Or both. Anyways, SOBA:

Soba Noodle Salad  Vegan

I used my leftover Asian Kale Salad, added it to some cooked soba noodles, used the same dressing, and threw on some tempeh (could sub tofu or omit completely), and viola! Meal 2.0 was born, drenched in soy gingery goodness.

Asian Kale Salad Edamame Soy Ginger

Okay so I need to relax about my dressing obsession; regardless, this is a healthy, refreshing, yet filling and nourishing meal. The soba noodles were a welcome change of pace for me. I actually really loved the unique buckwheat flavor. They have a bit of a heartier feel to them than regular noodles, yet all the slippery slidy mouthfeel. Another bonus was that they cooked in 4 minutes are a source whole grain. Yay whole grains! #carbs5ever

Soba Noodle Salad Edamame Vegan tofu

Combine with the crunch from the Asian Kale Salad, the edamame, and the tofu, it makes for a power-meal that will keep you going for hours wtihout feeling icky or weighed down. This is like a bowl of power noodlez, y’all.

Soba Noodle Salad Edamame Vegan

Prep Time: 10 minutes
Cook Time: 4-5 minutes
Level: easy

serves 2

Ingredients:

  • 2 cups soba noodles, cooked (about 4″ in diameter, uncooked)
  • 1 cup Asian Kale Salad
  • 1/2 cup Sesame Soy Ginger Dressing
  • 3/4 cup tempeh or tofu, cubed
  • 1/4 cup cilantro or green onions (optional)
  • hot sauce or Sriracha (optional)

Directions:

1. Cook soba noodles according to direction on package. Drain and allow to cool. Transfer to bowl.

soba noodles

2. Pour 1/2 cup Sesame Soy Ginger Dressing on noodles and stir until noodles are lightly coated. Add Asian Kale salad and toss again.

Soba Noodle Salad  Vegan

3. Cube tempeh or tofu and use to top noodles. Chop cilantro or green onions and add to noodle bowl. Add hot sauce or Sriracha as desired. Enjoy~!

Soba Noodle Salad Edamame  Vegan

For more make one, eat twice ideas, click around below! Happy eating :-).

Spicy Apple Jicama Salad

Some of the best food inventions are a results of accidents. I stand by this theory. Like this Puppy Chow Granola that came about on a long day after a cookie fluke. I swear some of the craziest food combos are created when people drop things or try to make due with what they have around.

Screen Shot 2015-01-20 at 8.44.34 PM

This salad is no different. It’s a creation inspired by happenstance. Allow me to explain. My sister is obsessed with making this salad with roasted shredded Brussels sprouts, lemon juice, apples, and dried cranberries. When I was at her house last week, she was slicing some lemon for the dressing. I then used the same knife to cut the apple. Then I nibbled on some apple. And I realized how delicious citrus juice tastes on cold, crunchy apple slices. Tangy, sweet perfection.

 Screen Shot 2015-01-21 at 12.03.08 AM

This lovely flavor combination inspired me to start rubbing leftover limes (I made a key lime pie for my bday on Saturday) on all my apple slices. Delicious. It’s a mash up that tastes refreshingly tropical.

While I was munchin on this for lunch a few days ago, I was also brainstorming what I should make for the January Recipe Redux challenge, which was “Start Smoking in 2015,” which is a pretty punny way to say we were encouraged to create dishes with smokey or spicy undertones. I decided to try the apple/lime combo with a variety of spices. I tried smoked paprika, spicy paprika, turmeric, curry, Sriracha and even taco sauce just to place with the whole spicy lime apple flavor palate (also, I’m weird and put hot sauce in many places it shouldn’t be). Anyways, chili powder was the standout winner. It adds an unexpected contrast to the sweet yet tangy Pink Lady apples. It’s kind of like those ladies who sell sliced mango with chili powder and hot sauce in Union Square. Except in the comfort of your own home and no hassle of carrying a zip-lock baggie of juicy drippy messy mangos down the street and/or awkwardly trying to consume them on the subway.

Screen Shot 2015-01-20 at 8.39.05 PM

I reasoned that jicama would make a *~*delightful*~* crunchy companion to the apples. Next I threw in a little arugula for a pop of color, and some roasted sunflower seeds for an earthy flavor to balance the other taste elements going on, and and because in general I love nuts in salads (and everything). #nutcrazy. The salad ended up being a delicious, sweet, tangy, crunchy, spicy, and intriguing side dish that is totally addicting. It’s one of those things you want to just keep eating to try to figure it out. It’s a bit infatuating. Much like scrolling through pictures of your puppy on your cell phone.

Screen Shot 2015-01-21 at 12.01.16 AM

I highly encourage you to step outside of your usual side-dish / salad comfort zone and give this recipe a go. It’s the ultimate combination of flavorful fruit, vegetables, seeds, and spices, and the flavor combination will inspire you to try new things. Enjoy!

Screen Shot 2015-01-20 at 8.38.25 PM

Prep Time: 12 minutes

Cook Time: 0 minutes

Level: Easy

serves 2-4 as a side dish

Ingredients:

  • 1 1/2 cup jicama, cut into matchsticks (1 small or 1/2 a large jicama)
  • 1 1/2 cup pink lady apples (about 2 apples)
  • 1 cup arugula or baby kale
  • 1/4 cup sunflower seeds
  • juice of 2 limes
  • 1 teaspoon chili powder
  • 1/4 cup dried cranberries (optional)

Directions:

1. Chop jicama and apples into match-stick pieces of roughly even size. Place in a bowl. Juice limes and add lime juice. Sprinkle with chili powder and toss until all pieces of jicama and apple are evenly coated with lime juice.

2. Add arugula and sunflower seeds. Toss again. Sprinkle with dried cranberries if desired. You can also drizzle a bit of honey, agave, or maple syrup if you want to bump up the sweetness a bit.

Screen Shot 2015-01-21 at 12.09.27 AM

3. EAT ! 😀

For more smoky, spicy dishes to heat up your January, click around below !

<!– start InLinkz script –>
<div class=’InLinkzContainer’ id=’480237′ >
<a rel=’nofollow’ href=”http://new.inlinkz.com/luwpview.php?id=480237″ title=”click to view in an external page.”>An InLinkz Link-up</a></div>
<script type=’text/javascript’ src=’//static.inlinkz.com/cs2.js?v=116′></script>
<!– end InLinkz script –>

Weekend Eats Recap: November 20-23rd, NYC

So I’ve never done one of these posts before, where I recap what I ate for a few days. A lot of bloggers do it every day, or post weekly updates on every meal they ate that week. Personally I love to read these and I have no idea why. Why is it so darn interesting what someone you don’t even know in real life ate for a week or a day? I don’t know. Maybe because you can get inspired for new ideas based on something they ate? Or inspired to try a new restaurant or cuisine? I do not have the answer to such questions, but I thought I would try out the whole what-I-ate thing once on this blog and see how it went.

my old stomping grounds !

my old stomping grounds ! #nyu

So heres what I ate from the evening of Thursday, November 20th-Sunday November 23rd while I was back home in good old NYC. Per usual, I ate a lot. I eat constantly. This might be why I’ve never done one of these posts before. I snack so often that I forget to take pics of like 80% of what I eat (yes, all my obnoxious food-instagramming is only a tiny portion of my actual overall food consumption). Anyways, here are my eats for those 3 days in photos and words. Honestly everything I had was great. And it made me excited and eager and anxious to return! NYC, I’ll be back soon ;-). In the meantime, here are my EATS:

Thursday, November 20th, 2014:

Breakfast:

  • 2 slices Angelic Bakehouse Sprouted Raisin Bread (THE BEST bread EVER – has replaced my Ezikel habit…seriously try it; it’s softer and more delicious, and it’s local to my hometown, Milwaukee, although it is available at Whole Foods nationwide) + almond butter and a sliced banana. I also had coffee with soy creamer and chamomile tea on my way to work.

Snack:

  • a sliced pear with cinnamon and almond butter

Lunch:

  • Leftover spaghetti squash marinara, small salad, veggie burger on more Angelic Bakery bread with sriracha, and a big old glass of almond-coconut milk (trying to use things up before leaving for the weekend).

Snack on the plane from MKE–> NYC:

  • half a Kashi peanut butter bar, an apple, a banana, half an almond butter sandwich on more Angelic Bakery bread (#addicted)

Dinner:

  • Beyond Sushi takeout. I landed late at night (like 9:00pm) and got dropped off at the 14th street location to pick up sushi for my friend and I. I had the November Roll of the month, which had Sweet Persimmons, Roasted allspice Turnips, grilled Heriocot Verts, and was topped with Seaweed Salad. It wasn’t my favorite roll of the month (that would go to the one they had in August), but it was delicious none-the-less and fun to try Persimmons, which I’ve been meaning to give a whirl for a while. I also had my go-to favorite roll. The Sweet Tree, with Sweet Potatoes, Avocado, Alfafa sprouts, and 6-grain rice. AMAZING AS ALWAYS. I love you so much, Beyond Sushi.
IMG_1251

November Roll of the Month

The Sweet Tree Roll

The Sweet Tree Roll

Snack:

  • Remaining half of Kashi bar + a few bites of chocolate, after which I face-planted into a pillow and slept!

Friday, November 21th, 2014:

I woke up early and although I usually immediately eat and drink coffee, I was sleeping at a friends and didn’t have a kitchen to use. I had a meeting in Brooklyn at 10 and decided to take a train from Union Square and swing by the Farmer’s market on the way. I ended up grabbing stuff at Whole Foods, cause I saw it as a one-stop place for coffee and food and was running short on time.

Breakfast:

  • Coffee with soy milk, a big-old whole-wheat NYC bagel with peanut butter, and a giant organic Gala apple which was one of the best apples I’ve had in a while. I had to eat this breakfast on the train because I was so low on time, and I felt super obnoxious being that person. I figured it would be no biggie but the train ended up being SUPER packed, but my blood sugar was super low so I wallowed in a corner and ate my apple and half my bagel. Once I could see/think/again, the train was at the Wall Street stop, and like 90% of the people got off. And then I had a whole train car basically to myself to eat the remaining half of my bagel in peace. Lol. #alittlelate

Lunch:

  • After running around Brookyln and back to Manhattan and meeting a friend for coffee quickly, I ended up not eating until around 3 pm, by which time, I happened to be near the Union Square Whole Foods again. I was so hungry and grumpy and indecisive of what to eat, and I remembered I had a $50 Whole Foods giftcard on me so I opted to hit the EPIC Whole Foods hot/cold food bar for lunch. It was perfect because I had no idea what I was in the mood for and the millions of options could all end up in my bowl together. This is my favorite way to eat. Buffet styles are the best, cause I like to try EVERYTHING. I spent $12 on my mixture of salads and grain salads and tofu dishes and falafel chunks and dumplings. I also grabbed a sprouted roll and 3 Mast Brother’s bars and an unsweetened iced tea to use up my $50 giftcard. #freelunch sort of. #winning. I ate upstairs overlooking the park and charged my phone and sat down for a while and people watched. It ended up being perfect.
IMG_1296

this + a million other things at Whole Foods. YUM.

Snack:

IMG_1286_2

Snack #2:

  • A mini cupcake from Magnolia Bakery (they have minis now !!!)

IMG_1310_2

Dinner:

  • I met two of my favorite people/friends Joanna and Cassie for dinner at Peacefood, a vegan restaurant in the village. It was late, I had walked 15 miles that day according to my iPhone tracker, and I was HUNGRY. Like, I needed a sandwich hungry. I ordered the Vegan Cheeseburger with Cashew Cheese, Avocado, Caramelized Onions, Sprouts, Tomato, Lettuce, and some drippy delicious sauce. I inhaled it.
IMG_1326_2

Vegan Cheeseburger at Peacefood NYC. SO GOOD.

IMG_1314_2

best sandwich of my life. i inhaled it. 

  • We had dessert at Peacefood, too. Strawberry Shortcake and a giant Chocolate Chip Cookie Sandwich exploding with frosting. The 3 of us split these two. SO GOOD.

IMG_1331

Saturday, November 22th, 2014:

Breakfast:

  • Shocking fact (not): I ended up leaving my purse at Peacefood, so I headed back in that direction early the next morning. The nearest subway station is Union Square, so I ended up, once again, grabbing some food there. I had the BEST Vegan Blueberry Muffin like, ever and another organic Gala Apple (it was just too good the day before). I have to recreate those muffins. I think they used spelt flour, and I think that did the trick. I ate that on my way to pick up purse and visited a friend who works at an East Village coffee shop, where I got some free coffee with soy milk and some free granola with soymilk. Yummies.

Snack:

  • banana purchased at a bodega #nyc and half a Kashi peanut butter bar

Lunch:

  • I ended up NEEDING food when I was at Dominque Ansel with friends later that day so I ordered real food there, which I’ve never done before. I had a delicious salad with Endive, Sprouts, Roasted Sweet Potatoes, Pear, Caramelized Pecans, and a Truffle Vinaigrette. The salad was delicious and the Roasted Sweet Potatoes and caramelized nuts were so flavorful that I, thankfully, didn’t need that vinaigrette. Which was nice, because to me, that dressing had a very strong flavor, and was a bit too much for me. I like truffle, but only in small amounts. I found the dressing a bit overpowering, but enjoyed the salad nonetheless.
Salad at Dominque Ansel Bakery

salad at Dominque Ansel Bakery

  • I also had a DKA from Dominique Ansel:
DKA!

DKA!

  • And took a selfie while eating lunch with Dominique in the background. I’m really creepy. Whatever. I idolize him.

IMG_1340

Dinner:

  • I met up with another amazing friend for dinner. We ended up at Peacefood again, which was honestly fine by me. The dinner was early and I’d eaten lunch and a pastry a few hours earlier, so I wanted something lighter. I ordered the Asian Greens Salad with Jicima, Tempeh, Carrots, Greens, and some delicious Peanut Ginger dressing. I’ve ordered this salad many times, and it’s always fresh, flavorful, and light-yet satisfying. It’s still my favorite salad there…minus perhaps when they have the Protein packed Kale Salad on the specials menu.

1975010_10201567920072318_749998037_n

  • I wasn’t going to get dessert cause I had just had some, but then my friend ordered carrot cake and I ended up eating half of it because it was so fucking good. (Sorry Olivia…) Great meal, great conversation, great friend. 🙂
  • In other news, Amanda Seyfried (aka Karen from Mean Girls) was dining near us. I tried snapping one creeper pic as I sat down, but it was blurry and I felt rude attempting again, and was also soon distracted by food.

Bedtime Snack:

  • remaining half of Kashi peanut butter bar, more chocolate

Sunday, November 23rd, 2014:

Breakfast:

  • I grabbed some trendy pour-over coffee (with soy milk) at a hipster-y coffee place with my friend Cassie, and ate a banana and an apple and half another Vegan Blueberry Muffin to fuel me up for the day.

Lunch:

  • I met my friend Minhye for lunch at Chelsea Market. I tried to talk myself into eating something “different” but desperately wanted Beyond Sushi again. So I got it. I got a Mighy Mushroom Wrap and another Sweet Tree Roll. I’m not usually into mushrooms, but this wrap is honestly amazing. I get it without the mushroom-y sauce on top and ask for an extra hot sauce. It’s literally so good I almost cried eating it. It was randomly VERY nice out so we ate outside upstairs on The Highline. It was awesome.
IMG_1356

Beyond Sushi on The Highline

  • And went for a stroll. The Highline Park is now fully open, and totally awesome. WALK IT!

IMG_1352

Snack at the Airport:

  • Plane delays = grumpy/hungry me. I had a Dunkin Donuts iced coffee with soy milk, a whole-wheat bagel with vegan spread, and highly overpriced apple and banana. #airportfood. I also ended up eating an Enjoy Life Caramel Apple Bar and a Cashew Cookie Larabar that I found in my backpack. I love finding food in my backpack. What a win. I also had some tea and a mini bag of mini pretzels on the plane.

Snack at Home:

  • I got home around 11:30 and needed a second dinner before showering and going to bed. I ate a bunch of veggies with dip and crackers and another veggie burger with an Angelic Bakery whole-wheat wrap and hot sauce/ketchup and chopped lettuce. I then downed a couple spoonfuls of peanut butter and some almond coconut milk and called it a night.
my helper.

my helper.

So that’s it. All my eats last weekend. Lots of fruit and granola bars and carbs and veggies. Like 90% vegan. Pretty standard to my typical eating, but also more eating out than usual. In case you care, which you probably don’t. But it was kind of fun to recap it. Maybe I’ll do it again. Maybe not. That’s sort of the fun of having your own blog. You can experiment. I wonder if anyone is still reading. Doubtful. If you are, leave a comment below and I’ll send you a special surprise. Lol. Have a good day!!

xoxo,

K-Bakes

Impromptu Summer Kale Salad with Cherries, Walnuts, Sweet Potatoes, & White Nectarines

Call me a basic bitch, but I really enjoy kale salads.

IMG_8665

I know, I know. So cliché. Just eatin’ ma raw superfoods! *insert hand flipping emoji girl here* But truth be told, there is something I really like about kale salads. And it’s honestly the only way I’ll eat kale. For some reason, when it’s cooked it makes me really uncomfortable. I feel like it’s tougher and gets slimy. This is just my opinion and if you disagree, I can respect your affection for cooked kale. But for me, it’s about the #raw the kale salad, which is not only trendy, but also tasty. [So trendy, in fact, while I was writing this post and eating my salad, it popped up on my mini-feed that my friend Caty blogged a kale salad simultaneously over on the east coast. you go Caty. You eat that kale].

IMG_8675

My favorite kale salad has kale, sunflower seeds, diced apples, sweet potato cubes, and goat cheese with a lemon vinaigrette. Today I didn’t have apples or goat cheese or lemons and am very low on sunflower seeds. So I did some improve with some seasonal goodies. And it turned out delicious! I’ll post my other kale salad recipe another time. But this one screams summer and I’m a huge fan of using seasonal produce so for now it’s goin up first.

IMG_8667

A lot of people like dried fruit in salads. Personally I’m all about the fresh fruit in salads. To me, it just feels more appropriate to have fresh fruit with my fresh vegetables and I think the fresh fruit adds juiceness and crunch that dried does not. That said, this recipe would also be great with dried cherries, especially in the winter. But as cherries are in season and happen to be among my top 3 favourite fruits, today they will go in my salad. Especially when it’s kale. The sweet/tart juicy cherries and nectarines just contrast nicely with the slightly bitter and tough kale. Speaking of fruit, I did a slightly sweeter play on my traditional lemon vinaigrette with orange juice. I dug it. I thought it worked nicely with the fresh fruit. Go fruit. Go vegetables. All hail kale. etc.

Ingredients: [serves one, can easily be doubled/tripled]

  • 2 cups raw kale
  • 1 white (or regular) nectarine
  • 1/3 cup cherries, pitted and diced
  • 1 small sweet potato
  • 3 tablespoons walnuts

For vinaigrette:

  • 2 tablespoons orange juice
  • 2 tablespoon oil
  • 1 tablespoon vinegar
  • 1 teaspoon poppyseeds
  • salt to taste

Directions:

1. Preheat oven to 400 degrees. Cube sweet potato and place on a baking sheet. Bake for 15 minutes or until cubes are tender. If you’re feeling lazy or impatient or hungry (which usually all occur simultaneously in my case), cube the sweet potato and microwave for about 4 minutes, until the cubes are tender.

IMG_8650

2. Dice nectarines, and de-pit and dice cherries.

IMG_8659

3. Wash and chop kale and place in a bowl. Add fruit and sweet potato cubes. Top with nuts.

IMG_8661

4. In a small dish, combine all ingredients for dressing and whisk with fork. Drizzle over your salad and enjoy a zillion delicious nutrients.

IMG_8667

Watermelon Arugula Feta Salad with Mint

IMG_1077

This just might be my favorite salad of all times. Which is a bold statement, considering I eat and love a lot of salads.

If while reading the title of the recipe you felt a slight bit of skepticism, I don’t blame you. The first time I saw this on a menu at my beloved Le Pain Quotidian,  I was a bit hesitant to order it myself. Would the feta and watermelon work together? And with balsamic? I wondered. It seemed like a rather odd mash up of flavors. Luckily, my curiosity over-rid my timidness, and I selected the salad as my lunch entree.

IMG_1082

From the first forkful of watermelon and feta together, I couldn’t get enough of the pairing. Watermelon, sweet and lusciousness, physically and literally attracts dry, tangy, crumbly feta, and the two stick together to deliver a wild flavor explosion to the senses. What is extreme in each is balanced beautifully by the other, and the addition of peppery arugula, and a surprise element of fresh mint, add add up to a salad that with each bit leaves you eager for another, desperate for a change to figure out what dance of flavors is going on in your mouth.

Easy to assemble, this is a perfect summer salad for entertaining, even for a hesitant guest. Best made in summer when watermelon is in season, I served this at my sister’s bachelorette brunch this Saturday, but it makes a welcome and bold addition to any summer gathering, or a perfect solo lunch dish.

For the salad (below serves one as an entree; double for four people as a side dish)

  • 2 cups arugula
  • 3/4 cup watermelon, cubed
  • 1/4 cup feta
  • handful of fresh mint
  • optional: a quarter of a thinly sliced cucumber
  • optional: half a sliced heirloom tomato

Getting dressed:

  • one part (2-3 tablespoons) extra virgin olive oil
  • one part balsamic
  • salt and peper to taste

Directions:

  1. Combine arugula and watermelon cubes. Crumble feta over the two.
  2. Chop fresh mint, mix.
  3. If adding cucumber and tomato, chop and add to salad.
  4. Mix olive oil and balsamic in small separate bowl. Pour over salad.
  5. Add salt and cracked pepper to taste.
  6. Go to flavor heaven.

Simple as that. Serve among chewy fresh bread and enjoy what is to be your favorite summer dish.

xoxo,

-KBakes

Image