If you are anything like me, searching for yummy salad recipes that are both nutritious and filling can be a full time job. If I’m eating a salad for a main meal I need to make sure it’s hitting all my taste buds or I’m left feeling unsatisfied and hungry and probably reaching for sugar afterwards. This salad was made a few weeks back when the temps were unbearable here in LA and the flavors in this salad were the absolute perfect warm weather combination.
Roasting beans has long been a go to for me since giving up meat as beans provide protein and fiber which helps you to feel full. I add beans to so many salads as I find they take salad from pretty side dish to main course material. I’m using white beans in this recipe and roasting them with honey and mustard for some delicious creamy and flavorful protein.
The other important ingredient I need in a salad to make it feel complete is bread, yes I need croutons to help soak up dressing and bring even more satiety to my meal. My favorite bread to use for croutons is sourdough not only for it’s flavor but its health benefits. Sourdough is made by fermenting wheat and through this process it becomes easier for some people to digest, it also contains important prebiotics which are essential for good gut health. Furthermore 1 slice of sourdough contains more protein than an egg, making it not only delicious and satisfying but an important little nutritional powerhouse in its own right.
But let’s talk dressing shall we? I need a yummy dressing to feel like the salad is a success and allow me to introduce you all to my new favorite for oil for basically everything… mac nut oil! It’s got the most neutral flavor making it perfect for dressings and marinades. I have been buying this one on Thrive and using it in dressings, baking and frying with amazing results. You can definitely use avocado oil or olive oil instead if you can’t get any mac nut but I would definitely recommend checking it out!
Green Leaf Lettuce & Blueberry Salad
Equipment
- Sheet pan
Materials
- 1 head green leaf lettuce washed and chopped
- 1/2 pint blueberries organic when possible
- 4 radishes washed and thinly sliced
- 1/4 cup golden raisins
- 1 can white beans navy, cannelini, etc (approx 15oz can)
- 3 slices sourdough torn/cubed for croutons
- 1 tbsp mac nut oil or olive oil
- 1/2 cup walnuts chopped
- 1 tbsp honey
- 2 tsp dijon mustard
For the dressing
- 1/3 cup mac nut oil
- 2 tbsp champagne vinegar
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 425 degrees and line a sheet pan with parchment paper
- Tear or cube your sourdough bread. Heat your 1 tbsp oil in a frying pan and cook 5-7 mins until toasty season with salt and pepper, set aside on paper towels
- Drain and rinse your white beans and dry thoroughly, spread the beans on the sheet pan and add the honey and dijon mustard and toss with clean hands. Roast 25 mins until crispy and warm.
- Make your salad dressing by whisking ingredients together in a bowl or large pyrex measuring cup.
- Begin assembling your salad, add chopped green leaf lettuce, sliced radishes, blueberries, walnuts and raisins to your salad bowl, top with croutons and the warm creamy honey dijon beans. Toss with dressing and enjoy!
[…] love a good crouton and have done these sourdough ones on my roasted white bean and blueberry salad but I love them here as well, and I love the benefits of sourdough. The fermentation process that […]