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Power Salad with Jalapeno Dressing

October 1, 2016

Happy hump day. Lets do a power salad to get through the remainder of the week. Well, at least I had to.

Power Salad from Bakers Royale

My littlest guy is 20 days old and Im exhausted. Luckily, recovery during post-pregnancy is going well, but slower than I have patience for. I still cant lift anything too heavy and have to ask Matt for help. Along with that, his cooking duties continuea great thing, since Im overflowing with work deadlines with the baby arriving earlier than expected.

Power Salad ftom Bakers Royale

The only downside of him cooking is hes a blogger too, so managing space in our tiny kitchen can be a challenge when we are both cooking and baking for the blog and for the family. Even more sucky, when the little guy frowns at my food, like he did to this salad and reached only for his dads breakfast pizza. I know, weird dinner combo, but as I mentionedtwo bloggers in one home equals a hodge podge of mismatched dishes. And even more so, since our palates run counter to one another.

Power Salad by Bakers Royale

So as usual, this vegetarian power salad was consumed by me alone. Ah, well. Maybe my little baby will be into beets, and all the lawn clippings and Barney throw-up that his brother doesnt care for. And yes, for real, the little guy described this salad as, more Barney throw-up. The original Barney throw-up that made is face pucker in disgust was this creation. And greens of any sort beyond spinach is, according to himlawn clippings. Maybe hell grow into these salads like kids grow into smelly cheese.

Power Salad with Jalapeno Dressing

Yield: 4 servings


  • 3 cups baby arugula
  • 1 cauliflower, trimmed, sliced and roasted
  • 1 1/2 cups chickpeas
  • 3/4 cups shoestring beets
  • 1/2 cup cooked red quinoa
  • 1/2 cup mini heirloom tomatoes
  • 1/4 cup sliced Diamond of California almonds, toasted

Jalapeno dressing

  • 1 jalapeno, seeds removed
  • 1 shallot
  • 1 lime, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoon olive oil
  • salt and pepper


  1. In a large bowl, combine arugula, roasted cauliflower, chickpeas, shoestring beets, quinoa, mini heirloom tomatoes and almonds.
  2. For the dressing: Place jalapeno, shallot, lime juice and dijon mustard in a blender or food processor and pulse until pureed. With the machine still running, slowly add in olive oil; mix until emulsified. Add in salt and pepper to taste.
  3. Pour the dressing on the salad and toss well to coat.


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