Jayne's Shakti Salad

Tagged in: Recipes
Jayne's Shakti Salad

This recipe was shared with us via Amanda Rae Food … featuring the fresh scoop on Aspen! This new e-zine presents a cornucopia of tasty tidbits collected from my daily experience as a journalist and champion of local food. Fun thoughtful and always so well written, you don’t want to miss this!

Amanda Rae recently sat down with Jayne Gottlieb, Aspen Shakti and The Body Practice Founder, Jayne Gottlieb. These are 2 of the shiniest gems in our community and we couldn’t wait to share this one with you…




Dinosaur kale 

Sliced persimmon (or green apple)

Pomegranate seeds

Mandarin orange segments (optional)

Sliced green onion

Toasted walnuts

Sesame seeds

Crumbled ricotta salata or sheep’s milk feta

Instructions: Combine equal parts spinach and kale with desired proportion of other ingredients. Divide salad among serving bowls. Drizzle with dressing to taste. Refrigerate leftover, undressed salad mix until wilted. Jayne takes it to-go for lunch at the studio, with dressing on the side.

For the dressing:

1/4 cup vegetable oil (Jayne uses a scant 1/4 cup sunflower seed oil or olive oil)

1/2 cup confectioners’ sugar (Jayne uses 1/4 cup honey or agave nectar)

1/4 cup apple cider vinegar

1 tablespoon lemon juice (Jayne uses 2+ tablespoons)

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground ginger

1 1/2 teaspoons sweet paprika (optional)

Combine all ingredients in a 2-cup jar with a lid and shake until combined. Refrigerate up to four weeks.


Aspen Shakti/The Body Practice founder Jayne Gottlieb uses less oil, swaps the sweetener, and adds extra lemon juice when making her modified version of this family classic. “I avoid the whole confectioners’ sugar thing,” she admits, of the recipe handed down from her mother. “This salad dressing is tangy-mustardy, but the persimmons and pomegranate seeds make (the salad) sweet. Go light on dressing!”