Crispy Potato and Arugula Salad (with homemade Maple Vinaigrette) by Katie Brown

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Crispy Potato


and Arugula Salad

inspo from @TazzaKitchen

Ingredients: (no measurements-- depends on how much you want/how big your salad is)

For Salad:

  • Argula
  • Strawberries (cut up)
  • Slivered Almond
  • Walnut Pieces
  • Mini Round Potatoes
  • Goat cheese crumbled or motz (either one works)

For Dressing:

  • 1/4 cup maple syrup
  • 1/4 cup Olive Oil
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • salt and pepper to taste
  • 1 tsp lemon
  • 1/2 garlic clove
    • side note: i swapped out the lemon and garlic and used Chosen Foods Lemon Garlic sauce and did about 2 tsp)
    • Optional: Add grilled chicken, avocado, tomatoes, etc


  1. Preheat oven to 400 (Roast)
  2. Cut round potatoes in 1/4s 
  3. Coat with oil and toss with salt and pepper
  4. Spread on lined sheet pan and roast for 30-35 minutes- shaking half way through
  5. While potatoes are roasting -- throw arugula into bowl, add chopped strawberries and cheese
  6. Make dressing by adding everything and whisking or put in a jar and shake until completely mixed. Add or remove things to make it taste as desired. 
  7. Put walnuts and almonds on a baking sheet and lightly top with the dressing (just a little to give the nuts a sweet taste) Once yo.u take the potatoes out, change oven to broil and broil the nuts for a few minutes until browned. 
  8. Toss salad with little dressing (dont over-dress), top with nuts and shake until fully mixed!


Shaved Brussels Sprout Salad with a Peanut Butter Coconut Dressing by Katie Brown

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For the Salad:

  • 1 bag of Shaved Brussels
  • 1/2 bag Shaved Broccoli Stem
  • 1/4 bag Shaved Carrots
  • 1/3 bag Slivered Almonds
  • 1/2 bag Shredded Green Cabbage

For the Dressing

  • 1/4 cup Coconut Aminos/Liquid Aminos
  • 1/4 cup Olive or Avocado Oil
  • 1/2 Cup Peanut Butter or Almond Butter, creamy
  • 1 tbsp Honey
  • Ginger, to taste (a few shakes)
  • 1/2 tsp Garlic, minced 
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Water
  • Salt and Pepper, to taste


  1. Combine all salad ingredients except for almond and combine well
  2. Combine all dressing ingredients except for oil and whisk together
  3. Slowly pour in oil while whisking quickly to thicken
  4. Pour over salad and mix until well combined
  5. Store in fridge for up to 3-4 days
  6. Note: adding almonds before eating 
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Strawberry Spinach Salad by Katie Brown



For the Salad:

  • 4 cups Spinach
  • 2 cups Arugula
  • 1 cup Strawberries, sliced
  • 1/2 cup Blueberries
  • 1/4 Sweet Onion, shaved or minced
  • Goat Cheese and/or Feta, to taste
  • Optional: Almonds, slivered or Walnut, chopped

For the Dressing (yields 1 cup)

  • 3/4 cup Olive Oil/Avocado Oil
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Garlic, minced 
  • salt and pepper to taste