M Café de Chaya is one of the best go-to, healthy lunch spots in LA, with locations in Hollywood, Beverly Hills and now Brentwood. From the classic M Chopped Salad, to the California Club (with tempeh "bacon), Bento boxes and more, it's one of those places you walk into and know that no matter what you order, you'll get a something super tasty and good for you every time. For those who are not in LA and or need a break from eating out, our macrobiotic friends have leant us three fall salad recipes they are making now at the Café. Make them individually and pack the dressing on the side to take to work, or make it all in one bowl and serve family style with any meal.
Three Fall Salad Recipes From M Café de Chaya:
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Butternut Squash, Fennel, and Pomegranate Salad
Ingredients
Serves 4
- 1 1/3 cups pressed butternut squash, grated in a food processor
- 1/2 of a granny smith apple, grated in a food processor
- 1/8 cup fennel, shaved on a mandolin
- seeds from 1/2 of a pomegranate
- 2 tablespoons pumpkin seeds
- 3-4 tablespoons pomegranate dressing
- to taste1/2 cup arugula
For the Pomegranate Dressing:
- 1/2 cup red wine vinegar
- 1/4 teaspoon ginger juice
- 1/8 teaspoon sea salt
- 1/3 cup pomegranate juice
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Preparation
1. Combine the dressing ingredients in a small container with a lid and shake it. Set aside.
2. Combine the squash, apple, fennel, pomegranate, pumpkin seeds in a large bowl. Add the dressing and mix very well. Let the salad sit for five minutes. Mix the salad again and gently mix in the arugula. Portion the salad into four servings.
Broccoli Salad with Carrot-Ginger Dressing
- 1.5 cups broccoli pieces
- ¼ cup organic carrots, peeled into strips with a vegetable peeler
- 2 tablespoons green cabbage, shaved thin
- 2 tablespoons red cabbage, shaved thin
- 1 tablespoon kaiware sprouts, divided
- 1 tablespoon green onion, julienned
- 1 teaspoon black and white sesame seeds, divided
- pinch sea salt
For the Carrot-Ginger Dressing:
- ½ cup organic carrots
- 1 tablespoon shallots, peeled
- 1 tablespoon fresh ginger
- 1 tablespoon white miso
- 1/8 cup + 2 tablespoons brown rice vinegar
- 1/8 cup + 2 Tablespoons filtered water
- 1.5 tablespoons Suzanne’s “Just Like Honey” Rice Nectar (can substitute honey or maple syrup)
- ¼ teaspoon sea salt
- pinch xantham gum
- 1/3 cup unrefined canola oil
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Preparation
1. Place all dressing ingredients besides the canola oil into a blender or food processor and blend until combined. With the blender running, slowly add the canola oil and blend until emulsified. Set dressing aside.
2. In a large bowl combine the broccoli, carrots, cabbage, half of the sprouts, green onion, half of the sesame seeds, and salt. Toss with the carrot-ginger dressing to taste. Garnish with the remaining sprouts and sesame seeds.
Raw Harvest Kale Salad
Ingredients
Serves 4
For the salad:
- 6 oz. kale, large stems removed
- 6 oz. carrots, peeled and julienned
- 1.5 tablespoons green onion, julienned, both green and white parts
- ¼ cup granny smith apple
- ¼ moon thin slices
- 1.5 tablespoons Italian parsley chopped
- 3 tablespoons dried cranberries
- ¼ cup pumpkin seeds
- 1.5 tablespoons golden organic flaxseed
- 1/8 teaspoon sea salt
For the Lemon-Flaxseed Dressing:
- 1 ¼ cups bottled lemon juice
- 1 large clove garlic, minced
- 1 tablespoon Suzanne’s “Just Like Honey” Rice Nectar (can substitute honey or maple syrup)
- ¼ teaspoon sea salt
- 1/8 teaspoon ground black pepper
- ¼ teaspoon crushed red chili flakes
- 3.5 teaspoons golden organic flax meal
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons flaxseed oil
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Preparation
1. Combine all of the dressing ingredients besides the olive oil and the flaxseed oil into a blender or food processor and blend until combined. With the blender running, slowly add the oils and blend until emulsified. Set dressing aside.
2. In a large bowl combine the kale, carrots, green onions, apple, parsley, cranberries, pumpkin seeds, flaxseed, and sea salt. Toss with dressing to taste.