Mouthwatering (and Filling) Nufiwa Salads

I honestly don’t like salads very much.

I know that is very un-health coachy of me, but I just don’t.

I’m not saying salads are bad. I just sometimes feel unsatisfied when I only eat a salad for a meal.

Having said that, I must admit that these particular salads are delicious exceptions.

Greens piled with sweet potatoes, rice, fruit, and delicious dressing. Cabbage with almonds, mango, and edamame. Kale coupled with butternut squash, cranberries, and couscous. Yep, any of those will fill me up.

And not only that, they will fill me and my family with all the nutrition, fiber, and water we need in a meal.

I’ll eat to that!

A few nufiwa salads to try:

Balsalmic Spring Vegetable Salad from Pumpkin and Peanut Butter

Crunchy Asian Ramen Noodle Salad from Gimme Some Oven

Greek Chickpea Salad from Peas and Crayons

Roasted Butternut Squash, Kale, Cranberry, and Couscous from Gimme Some Oven

Beet Tzatziki Salad

This is one of those recipes you crave. Even my little brother (as in younger…little doesn’t make sense for a 6'2" rugby player) admitted that he started craving this after I made it for him (and he is not in the habit of reaching for a beet in the supermarket aisle, I should add).

I haven’t always been in the habit of reaching for a beet either. I think this is mostly to blame on the fact that my only exposure to beets for a long time was the suspicious, slimy ones in the Sizzler salad bar line. Not until I tried a fresh beet, gently steamed and seasoned with a little melted butter and lemon did I realize what I had been missing all my life.

If you are like me (and my younger brother) and are still unsure about the infamous beet, this is the recipe for you. This will be the gateway drug to a simply fabulous beet addiction. You can thank me later.

For the tzatziki:
2 large purple or yellow beets
½ cup plain yogurt
1 garlic clove, finely minced
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper

For the salad:
1 bag spinach or arugula
½ cup feta, crumbled
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
Garlic salt, pepper
1 head fresh fennel, stem and core removed, thinly sliced (optional)
Lemon juice, olive oil, salt and pepper for topping

Wash beets and cut off stems. Place in a shallow baking dish with enough water to come halfway up the beets. Cover tightly with foil and pierce several times to release the steam. Bake in a 400 degree oven for 45-60 minutes until beets can be easily pierced with a fork. Remove from oven and let cool completely.

Shred the cooled beets into a bowl. Add the yogurt, garlic, lemon juice, olive oil, salt and pepper. Taste and adjust seasonings (if you are a big lemon fan like me, don’t be afraid to keep adding lemon juice until the tzatziki is just the right tartness).

Heat 1 tablespoon olive oil in a pan. Add the rinsed chickpeas and cook for 2-4 minutes until chickpeas begin to pop and are warmed. Remove from heat and sprinkle with garlic salt and pepper.

Arrange the spinach or arugula, beet tzatziki, chickpeas, feta cheese and fennel (if desired) in a bowl. Top with extra lemon juice, olive oil and salt/pepper before serving.

Adapted from: Dorm Room Kitchen.