Friday Shout-Out and Blog Hop: SaladPosted on Nov 4, 2011 | 26 comments
I only recently discovered Alexandra's Kitchen, but I love her blog as well as her take on the Zuni Cafe Roast Chicken and Bread Salad. Although I've never had the opportunity to eat at this seminal San Francisco restaurant, this recipe alone makes me want to take a trip there. Although she says the salad portion is a little time consuming, it looks totally worth it.Meanwhile, Brown Eyed Bakers' Roasted Butternut Squash Salad with Warm Cider Vinaigrette is the epitome of a Fall salad. It always has a place on Michelle's holiday menus and I can see why. In addition to the maple syrup-roasted butternut squash, there's also walnuts, cranberries, and Parmesan. I love the simplicity and freshness of the Cucumber Salad by Jennifer at Delicieux. I should mention that Jennifer lives in Australia so it's spring over there, but I argue that this salad would be great any time of year! In fact, my husband, looking over my shoulder, saw this and immediately asked if we had the ingredients on hand to make it. We do. Enough said. Over at Joy the Baker, Joy has compiled many of my favorite things in her Apple and Pomegranate Brussels Sprouts Salad. You might now know it from reading my blog, but I'm a Brussels sprouts junkie (they're just not common in Israel). And I'm sure you've figured out how much I love pomegranates. Throw some fennel and apple into the mix, and I'm in salad heaven. Kitchen Simplicity is another new blog on my radar, and I immediately fell for Cheri's Pecan-Crusted Chicken and Apple Salad with Maple Balsamic Vinaigrette. I know, don't you just want it now? Cheri says it's heaven on a plate, and I believe her. Even her three-year-old went nuts for this salad, and I know I will too. Finally, The Perfect Pantry's Fennel, Apple, and Walnut Salad with Pomegranate-Orange Salad also called to me. Lydia shaves the fennel and lets it soak in dressing for 15 minutes or so to allow the flavor to mellow while retaining crunch. And I can't wait to try the dressing, a sweet-tart combination of pomegranate molasses, orange juice, honey, and olive oil.