Cannellini Bean, Wild Rice, and Grapefruit Salad with Fresh Mint and Parsley

Cannellini bean salad in a round white bowl on a batik-print tablecloth with yellow cloth napkin.

Are you ever in need of virtuous food? After a weekend spent drinking Rosé-Aperol Spritzes (thank you Bon Appetit a million times over for this super simple, not overwhelmingly boozy cocktail!) and eating about a hundred za’atar-spiked chicken thighs, massive amounts of cheese, and birthday cake? No? Just me? Okay well in that case here’s a totally delicious, totally portable, and totally great salad to have sitting in your fridge for a few days. Made from creamy white cannellini beans, wild rice (or any other grain you have handy) this unique salad is punctuated with an entire bunch of thinly sliced flat-leaf parsley, fresh mint, and the juice and flesh of a pink grapefruit. I like to serve this substantial salad on a bed of arugula, its peppery bite is the perfect foil to the wonderful blandness of the beans and the bittersweetness of the grapefruit but it could also be served with chicken, shrimp, or a piece of poached or grilled fish. Cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley is also an ideal bean salad for school and workweek meals and you’ll find that this recipe can be easily pre-portioned into containers or jars for a full week’s worth of lunches. Feel free to halve this recipe if desired, I tend to make it for bigger crowds and have gradually adjusted the amounts needed to compensate for larger numbers.

cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley:

2×425 gram/15 ounce cans white cannellini beans

1 cup wild rice, cooked and cooled (or any other grain you prefer)

1 large bunch flat-leaf parsley, washed and thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 bunch fresh mint, thinly sliced

1 grapefruit, cut in half and flesh removed with a paring knife (reserve all juice)

1/4 cup olive oil

2 Tbsp. white wine vinegar

1/4 tsp. allspice

Kosher or sea salt, to taste

Freshly cracked black pepper, to taste

  1. Drain and rinse the cannellini beans in a colander, let them sit as you prepare the rest of the salad ingredients.
  2. In a large bowl or shallow serving platter, gently combine the rinsed cannellini beans, wild rice, parsley, scallions, and mint. Set aside.
  3. Whisk together the grapefruit flesh and juice, olive oil, white wine vinegar, allspice, salt, and black pepper to taste. Taste and adjust the seasoning if needed.
  4. Pour the grapefruit juice dressing over the cannellini bean mixture and use a large spoon or tongs to coat the salad ingredients.
  5. Let the salad sit for 30 minutes at room temperature before serving or store in the fridge, covered, for up to 5 days.

Part of me is like, YES! THE RETURN OF HOPELESSLY AUTUMNAL MUSIC IS HERE! And then part of me is like, NO ASHLEY, YA GOTTA HOLD ONTO TO THOSE GOOD SUMMER VIBES. I’ve been listening to lots and lots of the sweetly twee, surf rock-beachy-lo-fi wonderfulness of Fazerdaze lately and I feel like it’s extending summer if only for just a little bit (the very much-needed rainfall here in Vancouver is imminent, a sort of “will she or won’t she?” situation.) I’ll look to the title of this song for a good reminder to take it slow because we haven’t quite reached the dark months yet.

Fazerdaze – Take It Slow

Harvest Salad Bowl with Roasted Vegetables, Pistachios, and a Creamy Lemon Basil Dressing

A white square plate full of mixed raw and roasted vegetables on an orange and blue background.

Canadian Thanksgiving has come and gone and once again we celebrated with a non-tradional beef tenderloin in lieu of turkey and, while that particular bird has never been a family-favourite, we still stick to a routine of roasting whichever autumnal vegetables look best at the grocery store. This explains why I now have an abundance of roasted brussels sprouts, cauliflower, and beets just begging to be added to big and beautiful salad bowls such as this one. The sky’s the limit when it comes to ingredient options, I picked these ones because they make me feel as though I’m eating a rainbow and frankly, I already had them in my crisper. The pistachios could be any salted nut or seed, their saltiness against the sweetened roasted vegetables is the really important thing (which is why I’ve added a small crumble of feta to the dressing). You could really use any sort of dressing but I think the creaminess of this particular version really complements the roasted vegetables and provides a pleasant contrast to the crisp raw vegetables.

harvest salad bowl with roasted vegetables and pistachios:

An assortment of leftover roasted vegetables, especially brussels sprouts, cauliflower, and beets (or choose from a long list of other options including yams, sweet potatoes, broccoli, squash, mushrooms, or new potatoes)

About 1 cup of shredded purple cabbage

1 carrot, grated

4 grape tomatoes, quartered

1 Tbsp. pomegranate seeds

1 Tbsp. pistachios, chopped

2 scallions, thinly sliced

creamy lemon basil dressing:

1 heaping Tbsp. Greek yogurt

1 heaping Tbsp. sour cream

2 tsp. Dijon mustard

1 Tbsp. olive oil

About 2 Tbsp. crumbled salty feta

A couple of basil leaves, cut into a fine chiffonade

Juice of half a lemon

1 Tbsp. red wine vinegar

Kosher salt and freshly cracked pepper, to taste

Combine the salad dressing ingredients in a small bowl or jar, whisk or shake until completely emulsified.

Arrange the salad ingredients in a shallow bowl, layering the pistachios, scallions, and pomegranate seeds on top. Drizzle with the creamy lemon basil dressing and enjoy the rainbow of fresh flavours that is your harvest vegetable salad bowl!

A small white bowl full of salad dressing and garnished with a small basil leaf on an orange and blue background.

This song has a way of making people happy very quickly. A few years ago I was in Ontario visiting my dad and stepmom and we were driving around running errands when this song started playing from my iPod. We ended up driving around the block about ten times so my dad could get in repeated listenings and sing-alongs. We also played this song at our wedding, which (and I’m not trying to brag) was one of the best dance parties ever and people went crazy. I have it on a playlist full of very random songs and whenever Heart and Soul comes on it’s almost impossible not to have an in-the-moment one-person dance party right there and then, especially if you’re in the kitchen chopping vegetables.

Huey Lewis and The News – Heart and Soul

Greek Yogurt and Basil Salad Dressing

greek yogurt herb salad dressing

I make a LOT of salads. Salads for lunch at work, giant salads for dinner, salads forever. I think it’s the colours that draw me in every time, putting together a huge plate of fresh brightness is a lovely way to play in the kitchen. My standard dressing is sherry vinegar, olive oil, salt, and pepper but when I have time I like to make this salad dressing with Greek yogurt and fresh basil. The basil can be easily substituted with a different fresh herb; parsley, dill, thyme, and even cilantro are all wonderful. You can make this salad dressing without the mayonnaise if you want to, but I find it really gives the recipe some heft – fat is always a great flavour booster and shouldn’t be feared.

greek yogurt and basil salad dressing:

1/2 cup of Greek yogurt (full fat will taste the best)

1/4 cup of mayonnaise

1 Tbsp. olive oil

Juice of 1 lemon

Zest of half a lemon

2 tsp. Dijon mustard

1/3 cup of fresh basil, cut in a fine chiffonade

1 tsp. kosher salt

Plenty of freshly cracked pepper

Combine all the ingredients and let sit for 15 minutes before using. This salad dressing will keep for 2 days in the fridge.

A beautiful spacey love song by Dntel to brighten your evening.

Dntel – Anyone Anywhere