Holiday Crunch Salad
This Holiday Crunch Salad is bursting with flavor! Made with quinoa, pomegranate seeds, avocado, toasted almonds, and fresh parsley, it’s a festive, healthy, vegan, gluten-free salad, perfect for the holiday table!
Category: Lunch Ideas
Winter Citrus Farro Salad with Arugula.
We love this winter citrus farro salad! It’s hearty and satisfying, is delicious served warm or chilled and the perfect make-ahead lunch. I’ve got the best winter salad we can enjoy for the next few months! This hearty citrus farro salad is satisfying and delicious, tossed with arugula, pistachios, radish slices, orange segments and feta […]
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We love this winter citrus farro salad! It’s hearty and satisfying, is delicious served warm or chilled and the perfect make-ahead lunch.
I’ve got the best winter salad we can enjoy for the next few months!
This hearty citrus farro salad is satisfying and delicious, tossed with arugula, pistachios, radish slices, orange segments and feta cheese.
It tastes incredible, looks pretty, is the perfect combination of sweet and savory and hits the spot.
I can’t get enough of this!
Sure, the combo of ingredients is one of the reasons that this is so good. The texture and crunch, the chew of the cooked farro, the creaminess of the cheese and the tang of the dressing.
But there is one other big thing.
The reason this farro salad is so delicious? The farro is cooked in orange juice!
I cook the farro in a mixture of water and orange juice. It’s delightful. Sweet but still savory, chewy with a hint of the citrus tanginess. It brings a real depth of flavor to the salad too. Trust me, you’ll want to eat a few spoonfuls of the farro alone.
Once the farro is finished, I toss it with the arugula. This adds a peppery bite that complements the citrus very well.
I also make a pomegranate vinaigrette that I drizzle on the base – all over the farro and arugula. This dressing is so delicious! It has hints of maple, red wine vinegar, pomegranate and garlic. It’s wonderful for the season and very versatile too.
After the dressing shower, I toss the salad over and over before adding the rest of the goods.
The toppings!!
Let’s just call them the best part.
Thinly sliced radish, for that extra crisp with a bite.
Orange segments, with all their juicy, refreshing flavor.
Chopped pistachios, because they are everything.
And creamy feta! I live for feta.
Toss it all together and boom, the ideal winter lunch or dinner bowl. (more…)
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Waldorf Salad
An updated, lively version of the classic Waldorf Salad recipe combining the crisp sweetness of apples and grapes with the crunch of celery and walnuts, all tossed in a creamy yogurt dressing.
Butternut Couscous Bowls with Maple Vinaigrette.
These butternut squash couscous bowls are the perfect fall meal! Massaged kale, roasted squash and chickpeas, creamy goat cheese, crunchy pepitas, all drizzled in a maple vinaigrette! Tastes like an autumnal dream. This is as fall as it gets!! A cozy and comforting grain bowl, complete with massaged kale, roasted squash and chickpeas, creamy goat […]
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These butternut squash couscous bowls are the perfect fall meal! Massaged kale, roasted squash and chickpeas, creamy goat cheese, crunchy pepitas, all drizzled in a maple vinaigrette! Tastes like an autumnal dream.
This is as fall as it gets!!
A cozy and comforting grain bowl, complete with massaged kale, roasted squash and chickpeas, creamy goat cheese, salty pepitas for crunch and a maple vinaigrette. It’s like what I want to eat for lunch every single day in the fall.
This bowl is satisfying, easy to throw together and super good. I love how customizable it can be, how the dressing gives it a sweet and savory kick and how crunchy the kale and pepitas are. It’s filled with texture and crunch – which is the key for a meal to be swoon-worthy for me.
In my book Everyday Dinners, I share my grain bowl formula. The way I like to do it? A favorite grain, something crunchy (a nut or seed), something creamy, like cheese or avocado, a bunch of roasted vegetables and a dressing that makes it extra special. That is just a summed up version, of course, but you can see how I put it to use in this dish!
This grain bowl formula:
- I almost always use pearl couscous. I love how big it is, how the dressing can really coat each piece. I also prefer the texture over quinoa or farro.
- For vegetables, I’m obviously going with squash today because HELLO FALL!! I’m also using some kale. I chop up the kale then massage it with a drop of the vinaigrette, letting it sit and soften for a few minutes. This removes some of the bitterness and also helps in be less chewy.
- I want things to be a little extra satisfying, so I’m adding chickpeas! I roast them right with the butternut squash. This adds some protein and fiber and all around delicious flavor.
- Creamy crumbly goat cheese is my favorite option for this bowl. Feta will also work. So will parmesan!
- Salted, roasted pepitas give this dish an extra nutty crunch. I love them so much. And I love their size! Perfectly medium and crunchy.
The dressing is an apple cider vinaigrette with maple syrup. Oh my word, it is delicious. I love how truly MAPLE-Y it is – and how it doesn’t have mustard. Don’t get me wrong, I am a mustard freak. But without the dijon in this dressing, the maple really shines.
It’s a true, light vinaigrette – tangy from the vinegar, sweet from the syrup and excellent on any fall salad.
My favorite thing about bowls like this is how versatile they are. They can be great for lunch or dinner, even served warm or chilled, right from the fridge. (more…)
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Wild Rice Salad
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
Tomato Tart
Elegant and savory, this fresh Tomato Tart is made with a flaky olive oil crust, juicy summer heirloom tomatoes, creamy goat cheese, and fresh basil. Perfect as an appetizer, side dish or light meal.
Fattoush
This dreamy Fattoush Salad recipe is fresh, light and flavorful, made with peak-season summer veggies, fresh herbs and crispy pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce.
Southwest Pasta Salad
Southwest Pasta Salad is so satisfying with just the right amount of zesty kick. Tender pasta, crunchy fresh veggies, corn, and black beans dressed with a delicious Chipotle Ranch Dressing. The perfect side dish for potlucks, cookouts, and BBQS.
The 10 Minute Grilled Bruschetta I Make All Summer Long.
This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It’s a dream side dish or snack. Hello hello! Welcome to the side dish I make multiple times a week every single summer. Grilled […]
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This is the best grilled bruschetta that you can make all summer long! Grilled sourdough is topped with super garlicky cherry tomatoes and balsamic vinegar, finished with lots of fresh basil. It’s a dream side dish or snack.
Hello hello!
Welcome to the side dish I make multiple times a week every single summer. Grilled bread, the most delicious and insanely garlicky tomatoes with fresh basil and balsamic spooned on top… HEAVEN.
Absolute summer heaven.
This is one of those no-recipe recipes. It’s embarrassingly easy. It’s more of a method than an actual recipe. Tomatoes on toast? Why yes, I am sharing this!
But it’s more of an idea for your meals, rather than a “here’s how to make this” type of recipe.
If you ever read my week in the life posts, especially in the summer, you usually see my grilled bread escapades for sunday dinner. I love throwing sourdough right on the grill when we’ve making a delish summer meal and have tons of tomatoes to pile on top.
This is the perfect easy summer side dish when you don’t know what else to make. Aren’t sure what to serve with your grilled chicken tonight? Make grilled bruschetta. Don’t know what to eat with your salad? Grilled bruschetta. It works on almost any occasion.
And it’s very customizable!
I love tons of fresh garlic in my tomatoes. So much garlic that there’s a spicy bite. But if that’s not your thing, tone it down. You can also saute the garlic in some olive oil first to soften the flavor a bit.
You can add diced sweet peppers to the tomatoes or even shallots. More herbs like rosemary, parsley and chives. Even a handful of leftover grilled corn!
Shockingly, I love the simplicity of this more than anything. And that is huge for me. I don’t often go for the simpler option.
But there is something about the charred toasty bread and sweetest tomatoes that do it for me.
Also, this recipe works double duty for us. If we don’t have sourdough, or if we’re eating a bread-heavy meal already (like burgers or something), I will make the tomatoes exactly as written below. Then I sprinkle in some feta or goat cheese. That is one of Eddie’s most favorite side dishes ever. He adores tomatoes that way.
The bruschetta topping also lasts in the fridge for a day or two. Sure, the basil gets a bit wilty but the flavor is still there. You can throw the tomatoes in salads or even on pizza.
Basically, you can do just about ANYTHING with these tomatoes.
The limit does not exist! (more…)
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Grilled Zucchini Corn Orzo Salad.
Best side dish of summer! This grilled zucchini corn orzo salad is delicious served warm, at room temperature or even cold straight from the fridge. It’s filled with tons of fresh basil, creamy goat cheese and a lovely lemon dressing. Make it today! Summer salads are the best salads! Seriously, there is nothing better than […]
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Best side dish of summer! This grilled zucchini corn orzo salad is delicious served warm, at room temperature or even cold straight from the fridge. It’s filled with tons of fresh basil, creamy goat cheese and a lovely lemon dressing. Make it today!
Summer salads are the best salads!
Seriously, there is nothing better than throwing a bunch of grilled vegetables together with pasta or grains or greens and enjoying the most delicious seasonal produce. And that’s what we’re doing today!
An orzo salad with grilled sweet corn, grilled zucchini, creamy goat cheese, tons of fresh basil and a lemon vinaigrette? Sounds like just about everything I want to eat.
And more!
I love an orzo salad, and I love everything zucchini and corn in the summer. It’s a miracle that I’ve never shared this exact recipe before because it’s something I make on repeat in the summer. While my grilled vegetable orzo finds a way to our dinner table often, a version with just corn and zucchini is even more common here. I love to get the corn and zucchini from our local farms and it just tastes incredible. We eat SO much of it each season.
See, I also make a zucchini and summer squash farro salad in the summer which is similar. Except that my family is weird about farro. I love it, but the kids… eh. They aren’t thrilled with it.
But give them a giant bowl of orzo and it’s game on. They will eat just about anything if I put it in orzo.
Here’s what we have in our orzo salad!
Orzo of course. And you can use any grain you like! Or quinoa, or something similar. Or even turn this into a pasta salad with a bigger cut of pasta. There are no rules!
Grilled zucchini and corn. I do this at the same time on the grill. Makes it super simple! Then I chop the zucchini and slice the corn from the cob. Easy.
Crumbled goat cheese. I love the creamy, tart goat cheese with this combination. You could use feta or even chunks of fresh mozzarella. Or heck, cheddar works too!
Lots of fresh basil is key here. It makes the dish taste extra summery and refreshing. Not to mention, adds a beautiful shade of green throughout the orzo.
I make a lemon vinaigrette, which is one of my favorite simple dressings for a salad like this. It’s also one that most people love, which allows this salad to be enjoyed by all. (more…)
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