Krystyn Strother


Filtering by Category: Salad

Butternut Squash Hummus


I LOVE squash...all kinds. I also have a special affinity for hummus. Not just any hummus though. I want the rich and creamy kind of hummus that melts in your mouth. This hummus satisfies both needs to a tee. Try it out and let me know what you think!


  • 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
  • 1 1/2 T olive oil +1 tsp olive oil
  • 1 1/2 cups cooked chickpeas (about one can of chickpeas, rinsed and drained)
  • 2 T tahini
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 2 T water
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/16 tsp cumin
  • freshly ground pepper


  1. Preheat oven to 425.
  2. Cut butternut squash in half and scoop out seeds.*
  3. Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
  4. Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out 1 1/2 cups worth.
  7. Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
  8. Add in spices and blend until well-combined.
  9. Serve with veggies, crackers or dipping of choice.
  10. Will keep in fridge for up to 1 week.

Detox Salad

Image via Oh She Glows

Image via Oh She Glows



  • fresh lemon juice, to taste
  • kosher salt, pepper to taste (lots of pepper is good here)
  • kelp granules or Herbamare (optional), to taste
  • Pure maple syrup, to drizzle on before serving


Grab a big handful or two of your Detox Salad mix

Add lemon juice and seasonings to taste.

Drizzle with maple syrup to taste.

Creamy Kale Salad



  • 1 ripe avocado, halved, seed removed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
  • 1 small red beet, peeled and thinly sliced
  • 1 sweet, crisp apple, cored and cut into thin wedges
  • 1/2 cup toasted walnuts, chopped


Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.

Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper.

Serve immediately.

*Don't love all that kale? Use half Romaine! 

Peachy Chicken Salad

There are some things that are done just perfect by other people and this chicken salad is one of them. Jenni over at Urban Poser makes the most magical meals and treats. I make this one over and over in the summer and it's never lost it's luster. Enjoy and let me know how you like it!

peach chicken.JPG

Peaches & Cream Chicken Salad W/Currants & Mint 

(Paleo, Egg/Dairy Free)


  • 2 cups cooked chicken breast, cubed (I like meat from a roasted chicken, super tender)
  • 1 cup of chopped fresh peaches (could also use apricots or nectarines)
  • 1/4 cup dried currants 
  • 1/4 toasted walnuts/pecans (optional)
  • 1/4 cup chopped chives or green onion tops
  • 5-7 mint leaves, finely chopped
  • a handful of curly parsley, finely chopped


  • 1/4 cup cold full fat coconut milk(Try Aroy-D or Natural Value BBA/Guar gum Free(
  • 1/2 teaspoon lime or lemon juice
  • 1/4 teaspoon coarse sea salt or to taste
  • Cracked pepper to taste


Mix the first 7 ingredients together in a bowl.

Coconut cream dressing: 

Mix the cream and lemon/lime juice into the salad, toss, chill if needed & serve with butter lettuce. 

Makes about three cups and serves 3-4 people.

Strawberry, Basil, and Goat Cheese Bruschetta



  • 1 baguette (french, sourdough, whole wheat), sliced about 3/4 inch thick
  • Olive oil
  • Salt
  • 4 oz goat cheese 
  • 1 pint strawberries, sliced
  • 2 tablespoons balsamic vinegar
  • 1/3 cup fresh basil leaves, chopped


Preheat oven to 400 degree F. Drizzle each slice of bread with olive oil, sprinkle with a pinch of salt, and place on baking sheet. Bake about 7-10 minutes or until bread begins to turn a golden brown.  Remove from oven and set aside.

In a medium bowl, stir strawberries and vinegar together and let sit for 10-15 minutes. Spread each toast with about 1 tablespoon of goat cheese, sprinkle basil on top, and add balsamic strawberries.

Site Design: Krystyn Strother