Carrot Ginger Soup

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love…

A Couple Cooks – Recipes worth repeating.

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.

Carrot ginger soup

Here’s a bright orange puree that that tastes like sunshine: Carrot Ginger Soup! This recipe is ideal for when you’ve got a big bag of carrots to use up, or when you’re in the midst of a gray season craving sun. We often avoid pureed soups around here because they’re not filling enough to be a meal. But this carrot ginger soup: this one’s worth taking time for! It’s great as a first course, or for lunch with grilled cheese. Here’s why it’s worth peeling and chopping all those carrots.

Ingredients in carrot ginger soup

Carrot ginger soup is a simple pureed soup made with carrots, onion and ginger. For maximum creaminess, this one’s got coconut milk for a velvety texture. It also adds a subtle fruitiness that compliments the carrot perfectly. You could substitute heavy cream for a richer soup, but we adore the flavor that coconut brings. Here’s what you’ll need for this soup:

  • Yellow onion
  • Carrots
  • Ginger root
  • Olive oil
  • Vegetable broth
  • Garlic powder
  • Cinnamon
  • Salt
  • Coconut milk

Most of the effort involved in this soup? Peeling and chopping the carrots! It takes a while to prep, but once you take the first bite: we promise you it will be worth it.

Ginger

A quick way to peel ginger

Here’s a quick tip on how to peel ginger for this carrot ginger soup. Instead of using a vegetable peeler, here’s a trick: use a spoon! Ginger root is notoriously hard to peel with a vegetable peeler: it’s knobby and the skin is tough and stringy. But peeling it with a spoon works like a charm. It sounds unbelievable until you try it: but it’s the perfect tool for the uneven surface of ginger root.

Blending it up: a few tips!

Chop those veggies, sauté them up, and boil until the carrots are tender (head to the recipe below for exact details). The only fussy part of this carrot ginger soup is blending it! Here are some notes on blending:

  • While immersion blenders are handy, we like to use a standard blender here. With a stick blender, somehow we always end up with un-blended chunks and a mess all over our kitchen. It’s worth using a blender for this one!
  • Carefully transfer the hot soup using a ladle. Don’t pour it all into the blender, or you’ll get lots of hot splatters! A ladle is the way to go.
Carrot ginger soup recipe

What to serve with carrot ginger soup

This carrot ginger soup is not a meal: just like most pureed soups. They’re meant as a first course, or a side dish that compliments another. For that reason, we usually avoid purees because we prefer spending cooking time on a main dish. But this carrot ginger soup is so tasty, it’s absolutely worth the prep time! Here are a few ways to accessorize it and make it into a meal:

Carrot Ginger Soup

More carrot recipes

Got more carrots? Here are a few more carrot recipes to use them:

This carrot ginger soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free

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Carrot ginger soup

Carrot Ginger Soup


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 medium or 6 small servings
  • Diet: Vegan

Description

This carrot ginger soup recipe is simple but comes out with a pure flavor and velvety texture! Everyone will love this bright orange puree.


Ingredients

  • 1 yellow onion
  • 4 cups chopped carrots (1 3/4 pounds or about 12 large carrots)
  • 1 ½ tablespoon peeled and minced ginger root (about 1-inch nub)
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ teaspoon garlic powder
  • 1 pinch cinnamon
  • ½ teaspoon kosher salt
  • ½ cup full fat coconut milk

Instructions

  1. Dice the onion. Peel and chop the carrots. Peel the ginger with a spoon, then mince it.
  2. In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the ginger, carrots, vegetable broth, garlic powder, cinnamon and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
  3. Carefully transfer the hot soup to a blender using a ladle (or use an immersion blender). Add the coconut milk and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve swirled with a drizzle of coconut milk and topped with fresh cilantro.
  • Category: Soup
  • Method: Pureed
  • Cuisine: Soup

Keywords: Carrot ginger soup

A Couple Cooks - Recipes worth repeating.

Easy Kale Soup

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in…

A Couple Cooks – Recipes worth repeating.

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.

Kale soup

Need a healthy soup recipe that pleases everyone? Try this Kale Soup with White Beans! Hearty Tuscan kale, white beans and kale float in a tangy broth flavored with oregano and fennel. It’s like a combination of all our favorite soup recipes in one bowl: comforting and full of bold Mediterranean-style flavors. It comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches. Really, it ticks all of our boxes! Healthy, easy, and irresistibly tasty.

Ingredients in this kale soup recipe

This kale soup delivers flavor well beyond its quick prep time! Sip a spoonful and you’ll be surprised by the pop of tangy flavor.

  • Kale: you can use either Tuscan or curly, but we prefer Tuscan (see below)
  • Onion
  • Carrot
  • Olive oil
  • Canned fire roasted tomatoes
  • Vegetable broth
  • Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
  • Seasonings: fennel seed, oregano, smoked paprika
Kale soup

Use Tuscan kale, but curly works

There are a few main types of kale you can find at the grocery store. We like Tuscan kale in this kale soup, because it has the mildest flavor and is Italian in origin, which matches the Mediterranean-style flavor of this soup. Here are the different types of kale you’ll see:

  • Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan Kale Salad or Tuscan Vegetable Stew (Ribollita).
  • Curly kale is brighter green and very curly. The flavor is bitter and spicy., which is why we usually prefer Tuscan kale.
  • Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a very mild flavor and is more tender than standard kale, so you don’t have to cook it as long.
Tuscan kale

Why to look for fire roasted tomatoes

Another flavor secret to this kale soup? Fire roasted tomatoes. If you’ve been reading for a few years, you’ll know that we often use this type of tomato in our recipes because it brings massive sweet flavor, especially to soups and sauces. Here’s the downlow on fire roasted tomatoes:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
  • Fire roasted tomatoes taste sweet right out of the can, instead of bitter like other canned tomatoes. This means you can cook them for less time, which is always a pro in our book!
  • Can’t find them? Just use the highest quality canned tomatoes you can find. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.
Kale Soup

What to serve with kale soup

Want to make it into a meal? This kale soup is an easy 30 minute meal that’s ideal as an easy dinner idea or healthy lunch. Here are a few ways to accessorize it to make a quick meal:

Storage info

This kale soup saves very well! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The flavor just gets better with time!

More healthy soups

We’re all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes:

This kale soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Kale soup

Easy Kale Soup


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.


Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon salted butter (or olive oil)
  • 1 large white onion, diced
  • 1 medium carrot, peeled and diced
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 cups vegetable broth
  • 2 15-ounce cans white beans, drained and rinsed
  • 1 ½ teaspoons dried fennel seed, crushed with fingers, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon kosher salt, divided
  • 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
  • Shredded Parmesan or Pecorino Romano cheese for serving, optional

Instructions

  1. Prepare the onion and carrot as noted above.
  2. In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
  3. Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
  4. Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
  5. Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Kale soup, kale soup recipe, white bean kale soup

A Couple Cooks - Recipes worth repeating.

Magic Breakfast Cookies

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie!…

A Couple Cooks – Recipes worth repeating.

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Breakfast Cookies

The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste. Read the post for some important pointers.

Ingredients in breakfast cookies

Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended tp be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go.

These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the 8 ingredients you’ll need:

  • Unsweetened applesauce
  • Creamy peanut butter or creamy almond butter
  • Maple syrup
  • Old Fashioned rolled oats
  • Baking powder
  • Cinnamon
  • Kosher salt
  • Raisins
Oatmeal Breakfast Cookies

These breakfast cookies we created for a friend who asked us for healthy breakfast ideas for on the go (hi Chelsea!). She had particular dietary considerations, resulting in these cookies being vegan, gluten-free, and full of nutrient-dense ingredients. Here are a few notes on calories and serving the cookies:

  • The recipe yields 11 to 12 cookies. You’ll get 11 cookies if you make ¼ cup scoops, or 12 cookies if you make them slightly smaller.
  • The cookies are either 270 calories or 247 calories, depending on whether you made a batch of 11 or 12.
  • Serving size is 1 cookie. The cookies are fairly sweet so we’d suggest another item if you want a more filling breakfast. Add an apple or other grab-and-go item.
Healthy Breakfast Cookies

These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:

  • The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet.
  • You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok!
  • They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.

Storage info

The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:

  • Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door.
  • You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!).
  • The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.

More healthy breakfast ideas

Looking for easy healthy ways to start the day? (Who isn’t?) Here are a few healthy breakfast ideas:

This healthy oatmeal breakfast cookies recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Breakfast cookies

Magic Breakfast Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 cookies
  • Diet: Vegan

Description

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.


Ingredients

  • ½ cup unsweetened applesauce
  • ⅓ cup creamy peanut butter or creamy almond butter
  • ½ cup pure maple syrup
  • 3 cups Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.
  3. Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 ¼ cup sized cookies or 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.
  4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Breakfast cookies, breakfast cookie recipe, oatmeal breakfast cookies, healthy breakfast cookies

A Couple Cooks - Recipes worth repeating.

Easy Vegan Tacos

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner…

A Couple Cooks – Recipes worth repeating.

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner in 30 minutes!

Vegan Tacos

It’s easy to resolve to eat more plant-based healthy dinners, but actually doing it is another matter entirely. Here’s one way to make it mega-delicious: this Vegan Tacos Recipe! There are lots of ways to make a vegan taco, but this one is our favorite. It’s filled with hearty, spiced walnut taco meat that tastes remarkably similar to the real thing. Add refried beans, your favorite classic toppings, and dollop with a creamy, spicy sauce. These were a major hit at our house. Eating vegan dinners never tasted so good!

The basic idea behind vegan taco meat

There are lots of plant-based meat substitutes available these days: which speeds up the prep of these vegan tacos. But many brands can have additives and odd ingredients, and aren’t all that different from the processed food many home cooks like to avoid. So we like to make our own! Walnut taco meat might sound a little odd: until you try it for the first time. You’ll be sold, one bite in! Here are the basic steps (or jump right to the recipe):

  • Chop walnuts and mushrooms very finely to the texture resembling ground beef. Use a large food processor for the easiest prep.
  • Add savory seasonings to amp the “umami” flavor of these ingredients: tamari, ketchup, cumin, smoked paprika and garlic powder.
  • Saute the mixture until it is lightly browned, about 7 to 10 minutes.
  • Stir in a little olive oil to approximate the richness of ground beef.
Vegan Taco Meat

Toppings for vegan tacos

Once you’ve got the taco meat, all you need are the taco toppings! We wanted this vegan tacos recipe to mimic a classic ground beef taco, with toppings to match. So we’ve kept everything pretty classic! Here are our must-have toppings, and a few other ideas for getting creative:

  • Refried beans: This is a must! It makes the tacos more filling with plant-based protein, and provides a soft texture contrast to the taco meat
  • Pico de gallo and iceberg lettuce: These are so classic! They’re required too.
  • Corn: We like adding corn to bring in a yellow element to mimic cheese (but of course, it doesn’t with the flavor)
  • Pickled vegetables (optional): If you have time, Pickled Red Onions add a tangy flair, or use storebought jarred Pickled Jalapenos
  • Guacamole: Another natural fit!
  • Hot sauce: Add a few dashes of hot sauce or taco sauce! Speaking of sauces…
Vegan Tacos

A few vegan taco sauces

Sometimes when we’re making tacos, making a separate sauce feels like too much effort with all the work on the toppings. But in my opinion, the sauce is what ties it together! Vegan sauces are difficult because you can’t rely on the richness of dairy. But there are a few great options to make a killer sauce:

  • Chipotle Sauce: This Chipotle Sauce recipe uses tahini to make the creamy base. It’s quick to whisk up and the spicy favor is spot on.
  • Yum Yum Sauce: Use vegan mayo and coconut oil to make this rich and creamy Yum Yum Sauce.
  • Cilantro Sauce: This Cilantro Sauce requires soaking cashews for 1 hour, but it’s absolutely worth it for the zingy flavor.

Tips on warming tortillas

The last thing about this vegan tacos recipe: make sure to warm tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner. Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas. Then throw them into a tortilla warmer!
  • Warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (which is what we did here, because we cook on this induction range!).
Vegan Tacos

More ways to make vegan tacos

This vegan tacos recipe is a take on a classic ground beef taco. But there are so many different ways to make a vegan taco! Here are some favorites:

This vegan tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas)

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Vegan Tacos

Easy Vegan Tacos


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 to 10 tacos
  • Diet: Vegan

Description

This vegan tacos recipe stars a flavor-bursting taco meat with classic toppings like pico and lettuce. An easy vegan dinner in 30 minutes!


Ingredients

For the vegan taco meat

  • 2 cups whole walnuts*
  • 8 ounces baby bella (cremini) mushrooms
  • 2 tablespoons soy sauce or tamari (or coconut aminos for soy free)
  • 2 tablespoons ketchup
  • 1 tablespoon cumin
  • ½ tablespoon each smoked paprika, onion powder, and garlic powder
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil, divided

For the vegan tacos


Instructions

  1. Make the vegan taco meat: Roughly chop the mushrooms. Place them in a large food processor, then add the walnuts and tamari, ketchup, cumin, spices, and salt. Pulse gently multiple times until everything is evenly chopped, being careful not to over process (or it will be too mushy). If you don’t have a food processor, use a chef’s knife to roughly chop everything and place in a bowl with the spices.
  2. Cook the vegan taco meat: Heat 1 tablespoon of the olive oil in a non-stick skillet over medium low heat. Cook for 7 to 10 minutes, stirring until it releases all of its liquid then becomes dry and browned. Stir in the remaining 1 tablespoon olive oil. Taste and add more salt if desired. (Store refrigerated for 1 week or freeze on a sheet pan, then place in a sealed container and freeze up to 3 months. )
  3. Prep the toppings: Heat the refried beans on the stovetop with ½ teaspoon cumin and a few pinches of salt. Chop the iceberg lettuce.
  4. Make the sauce: If using, make the Chipotle Sauce or Yum Yum Sauce with vegan mayo (or make the Cilantro Sauce in advance).
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Add a generous spoonful of refried beans to a tortilla, then top with vegan taco meat, pico de gallo, lettuce, corn, and sauce.

Notes

*To make a smaller amount or reduce the calories, it also works with 1 cup walnuts and same amount of mushrooms. Reduce the kosher salt by ¼ teaspoon and then add more to taste. You can also substitute plant-based taco meat to speed up the recipe; here’s some notes on a favorite brand of ours.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Vegan tacos, vegan tacos recipe

A Couple Cooks - Recipes worth repeating.

Sweet Potato Curry

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry…

A Couple Cooks – Recipes worth repeating.

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.

Sweet potato curry

When it comes to healthy recipes, here’s a plant-based dinner that’s just as satisfying as a margherita pizza or chili cheese fries (we think). Try this Sweet Potato Curry! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first. Welcome to: your easy weeknight dinner soulmate!

The origin of curry

What’s the origin of a curry? The word “curry” is a Western invention to poorly describe the nuance of what colonizers observed in foreign cuisines (see Bon Appetit). Today, the term is pretty broad: it’s used to describe any dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread. It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more.

This recipe is loosely based on a Thai or Southeast Asian-style red curry using red curry paste and coconut milk. After traveling in Southeast Asia, we fell in love with the flavors of ginger, garlic, galangal, lime and lemongrass. Sweet potato and chickpeas aren’t traditional ingredients in this type of curry (though pumpkin is); so this is a non-traditional spin on the concept.

Sweet Potato Curry

Ingredients in this sweet potato curry recipe

This sweet potato curry is a fantastic easy dinner recipe that makes vegetables taste irresistibly rich and nuanced. The broth uses the shortcut of curry paste to infuse massive flavor into each bite. Here’s what you’ll need to have on hand:

  • Sweet potato: find medium-sized orange sweet potatoes
  • Yellow onion
  • Bell pepper
  • Garlic
  • Spinach
  • Red curry paste: we like Thai Kitchen brand because it’s flavorful yet not too spicy! See below for more notes
  • Coconut milk: Use only full-fat or regular here for the right richness and body
  • Peanut butter
  • Lime juice (optional)
  • Olive oil

Red curry paste: what to know

Red curry paste is a shortcut for Western kitchens, not an authentic ingredient: it’s a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge. A few notes on this ingredient:

  • The heat level varies based on the brand. We like Thai kitchen curry paste because it’s very mild (and works for our 4-year old!). There are many great brands to try: just make sure to taste your curry paste and if it’s very spicy, use a little less than the recipe specifies.
  • Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
Sweet Potato Chickpea Curry

Ways to serve sweet potato curry

This sweet potato curry is a Southeast Asian-style curry, so it’s best served with rice. (Reserve naan for an Indian-style curry.) That makes it a vegan and gluten-free dinner recipe that’s packed with flavor. Here are the best styles of rice to serve alongside:

More curry recipes

We could eat curry every night of the week! Here are a few more tasty curry recipes:

This sweet potato curry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sweet potato curry

Sweet Potato Curry


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This sweet potato curry recipe with chickpeas makes an irresistible healthy dinner! It stars luscious coconut milk and Thai curry paste.


Ingredients

  • 1 yellow onion, diced
  • 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced into thin strips
  • 2 tablespoons olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can full fat coconut milk
  • 3 tablespoons Thai red curry paste (we like Thai Kitchen brand)*
  • 1 tablespoon peanut butter
  • 1 ½ teaspoons kosher salt
  • 4 cups baby spinach or chopped spinach
  • ½ tablespoon lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: jasmine rice or basmati rice

Instructions

  1. If serving with rice, start the jasmine rice or basmati rice.
  2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.

Notes

*The heat level for red curry pastes varies based on the brand. The brand we like, Thai Kitchen, is very mild. Taste your curry paste beforehand and add a little less if you’re worried about the heat level.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Curry

Keywords: Sweet potato curry, sweet potato chickpea curry

A Couple Cooks - Recipes worth repeating.

French 77

The French 77 cocktail is a bubbly mix of elderflower liqueur, lemon and Champagne! This spin on the French 75…

A Couple Cooks – Recipes worth repeating.

The French 77 cocktail is a bubbly mix of elderflower liqueur, lemon and Champagne! This spin on the French 75 is a step above the classic.

French 77

Looking for a festive drink? Try the French 77! This champagne cocktail is a spin on the classic French 75 that adds St Germain elderflower liqueur. And dare we say it: it makes this classic cocktail even better. It’s bubbly and effervescent, with the floral undertones and the zing of fresh lemon juice. If you need a signature cocktail to impress your friends, this is the one.

What is a French 77 cocktail?

The French 77 is spin on the classic French 75 cocktail using elderflower liqueur, created by Simon Difford in 2006. Most sources say the original French 75 was invented in 1915 at Harry’s New York Bar in Paris, earning it’s name because it was as powerful as a French 75mm field gun. A classic French 75 is made with gin, lemon juice, simple syrup and champagne.

The French 77 simply substitutes St Germain elderflower liqueur for the gin and simple syrup in a French 75. While the St Germain bottle might look historic, it’s a actually new product to cocktails: it was released in 2007. (Since Difford claims to have invented this drink in 2006, he may have used another elderflower liqueur product? We’re not sure.) The ingredients in a French 77 are:

  • St Germain elderflower liqueur
  • Lemon juice
  • Champagne, Prosecco or other sparkling wine

Making the drink is as easy as pouring it all in a champagne flute. Easy as that!

French 77 cocktail

How to make a lemon twist

A classic French 75 is garnished with a lemon twist, and it’s what makes the drink! Wondering how to do it? We have a way to make this classic garnish using no special tools. Here’s how to make a lemon twist:

  1. Cut the lemon width-wise into a circle.
  2. Run a paring knife around the edge to remove the peel, cutting away as much of the pith as possible. Remove the fruit and set aside.
  3. Cut the remaining peel circle so that it becomes a long strip. Twist it, holding it for several seconds until the shape is kept.

Choosing the sparkling wine

The traditional sparkling wine for a French 75 and French 75 is champagne. But we find it’s easier to find a great bottle of Prosecco! Prosecco is a little cheaper with a sweeter, more floral flavor. You can find a great Prosecco for $15 per bottle, but a good bottle of champagne starts at $30 to $40. Either way, make sure it’s “brut” which means dry. Here’s more about the different types of sparkling wine:

  • Champagne: French sparkling wine (most expensive choice). It tastes bubbly and fruity, with undertones of almond and orange.
  • Prosecco: Italian sparkling wine. It’s a little sweeter than champagne: fruity and flowery, with notes of apple, pear and lemon.
  • Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity.
French 77

More champagne cocktails

Outside of the French 77, there are lots more classic champagne cocktails to try! Here are a few more favorites for when you want to open a bottle of bubbly:

When to serve a French 77

The French 77 is the ideal signature cocktail for any occasion! Try it as a:

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French 77

French 77


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The French 77 cocktail is a bubbly mix of elderflower liqueur, lemon and Champagne! This spin on the French 75 is a step above the classic.


Ingredients

  • 1 ounce St Germain elderflower liqueur
  • ½ tablespoon lemon juice
  • 4 ounces Champagne, Prosecco or other sparkling wine*
  • Lemon twist, for garnish

Instructions

  1. Pour the St Germain and lemon juice into a champagne glass. Fill it with sparkling wine.
  2. Garnish with a lemon twist.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

*1 750 mL bottle has enough for 6 drinks

  • Category: Drink
  • Method: Poured
  • Cuisine: Cocktails

Keywords: French 77

A Couple Cooks - Recipes worth repeating.

Roasted Brussels Sprouts

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven…

A Couple Cooks – Recipes worth repeating.

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.

Roasted Brussels Sprouts

When it comes to vegetables, there’s nothing quite like the crispy perfection of Roasted Brussels Sprouts! The humble sprout has come a long way in the last few decades, from a hated vegetable to the trendiest one on the block. Here’s our very favorite basic oven roasted Brussels sprouts recipe to bring those crispy, French-fry like addictiveness of these veggies to your home. Make it them way and you’ll never need another recipe!

How to make roasted Brussels sprouts: a few tips

Roasting vegetables is one of the best ways to transform them into sweeter, crisp tender versions of their former selves. Roasted Brussels sprouts are the epitome of this transformation (with roasted cauliflower being a close second). Here are the basic principles for the best oven roasted sprouts:

  • Use high heat: 450 degrees Fahrenheit. High heat makes them tender on the inside and crispy on the outside.
  • Roast no more than 1 ½ pounds on one sheet pan. If the pan is too crowded, they’ll steam instead of roast because there is too much moisture.
  • Season with olive oil, salt and pepper. Cut them in half and season with olive oil, salt and pepper (head to the recipe below).
  • Roast about 20 minutes until tender and browned. That’s it! You can go up to 25 minutes depending on your oven; ours are typically done in 22 minutes.
Roasted Brussel Sprouts recipe

Keep other pans out of the oven

One rule of thumb for roasted Brussels sprouts: have no other pans in the oven! To get them nice and crispy, try to roast only one pan with nothing else in the oven. More food adds surface area and moisture, which can make them soggy and increase the baking time. It’s not always practical, but we’ve had them come out soggy when we try to cook other foods at the same time.

Ways to season this roasted Brussels sprouts recipe

Here’s the thing: roasted Brussels sprouts taste amazing with no added seasoning! We like to add one thing: a hint of Parmesan cheese. It amps the savory flavor even more with a salty pop. But while some other vegetables need additional help, Brussels need almost nothing. Here are a few more ideas you might consider, but they taste fantastic as is:

  • Grated Parmesan cheese: Remove from the oven and add about 2 tablespoons (we prefer that to roasting with the cheese in this case). Or add more in these Parmesan Brussels Sprouts.
  • Goat cheese or feta cheese: Take them over the top with creamy or salty cheese crumbles
  • Balsamic glaze: Drizzle with a Balsamic Reduction
  • Maple glaze: Try this Brussels with Maple Glaze recipe
  • Honey: Simply drizzle with a little honey before serving
  • Hot sauce: Toss with Frank’s Hot Sauce or Sriracha to taste
  • Pecans: Top with chopped pecans or candied pecans
  • Bacon: Add bits of cooked bacon or candied bacon
Oven roasted Brussels sprouts

More ways to cook Brussels sprouts

Brussels sprouts are a big favorite over here, so we’ve tried just about every way to cook them. Here are a few additional Brussels sprouts recipes and some notes on the pros and cons:

This roasted Brussels sprouts recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.

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Roasted Brussels Sprouts

Roasted Brussels Sprouts


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

This roasted Brussels sprouts recipe comes out crispy roasted and perfectly seasoned! Here’s how to roast them in the oven as an easy side.


Ingredients

  • 1 1/2 pounds Brussels sprouts (off the stalk)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese, for serving (optional)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, Parmesan cheese, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper (not a silicone mat), then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 20 to 25 minutes until very browned and tender, stirring once. If serving with Parmesan cheese, toss with the Parmesan cheese in the last minute and return the pan to the oven until slightly melted. Otherwise, add another pinch of salt before serving if desired. Enjoy immediately.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Vegetables

Keywords: Roasted Brussels Sprouts, Roasted Brussel Sprouts Recipe, Oven Roasted Brussels Sprouts

A Couple Cooks - Recipes worth repeating.

Christmas Punch

This delicious Christmas Punch recipe is fruity and delicious! Make it with rum for a punch with alcohol, or omit…

A Couple Cooks – Recipes worth repeating.

This delicious Christmas Punch recipe is fruity and delicious! Make it with rum for a punch with alcohol, or omit for non alcoholic.

Christmas Punch

Need a great punch recipe for the holidays? Try this Christmas Punch! The flavor is fruity and delicious, with a little sparkle from ginger ale. You can make it with rum for a punch with alcohol, or omit it for non alcoholic. Either way, it tastes incredible! The best part? Garnish it up with sliced citrus, rosemary branches and cranberries. It couldn’t be more festive or beautiful.

Ingredients in this Christmas Punch recipe

This Christmas Punch recipe is incredibly easy with minimal ingredients. It’s perfect for no-fuss holiday entertaining! When it comes to punch, we’ve found that not anything goes. After some tweaking, we found the perfect combination of juices, carbonated bubbles, and optional alcohol. Here’s what you’ll need:

  • Cranberry 100% juice blend: This blend of juices is available at most grocery stores, and typically blends grape, apple, and pear juice with cranberry juice. Make sure to look for “100% juice” or “no sugar added” on the label.
  • Pineapple juice: Adds just the right tropical flair! Pineapple is great for punch recipes.
  • Ginger ale: Ginger ale adds just the right carbonation! It’s sweeter than ginger beer, which would also work but results in a spicier ginger flavor.
  • Rum: This makes it into a Christmas punch with alcohol! But it’s just as good without as a non alcoholic punch. Speaking of…
Christmas Punch recipe

Make it with alcohol or non alcoholic

You can add the alcohol right to the Christmas punch, of course! But if you’re entertaining with kids, it’s nice to allow drinkers to spike the drink afterwards. This offers most flexibility: you can essentially serve both an alcoholic and non alcoholic punch at the same time!

  • Add the rum to the punch bowl. If you’re serving all adults, throw the rum right in.
  • Or, spike the drink afterwards! The better way to make an alcoholic Christmas punch is to spike the drink after you ladle it out of the punch bowl. This makes it work for both kids and adults! The best ratio is 2 ounces rum to 8 ounces (1 cup) punch.
  • Other alcohol that works? Bourbon also works well in this Christmas punch recipe.
  • Or, make it as a non alcoholic punch! It’s just as good (really).
Christmas punch alcoholic

Ways to garnish the bowl

The best part about a good Christmas punch recipe? All the garnishes! A good punch has some lovely garnishes floating on top. Here are some of our favorite ideas:

  • Sliced citrus: orange, lemon or lime
  • Pineapple rings
  • Whole spices: star anise, cinnamon sticks, or cloves
  • Rosemary sprigs
  • Fresh or frozen berries: cranberries, raspberries, or blackberries

Notes on serving Christmas punch: preserve the bubbles!

This Christmas punch takes just a few minutes to throw together. But if you want to prep some items in advance, here’s what to do!

  • Chill the liquids in advance. Adding ice waters it down too much, so chill everything prior to serving.
  • Slice the citrus and assemble the garnishes. Make sure you’ve got everything on hand. Refrigerate the citrus until serving.
  • Add the ginger ale right before serving. You can pour everything in the bowl, but try to add the ginger ale right before serving. This way you get the best bubbles!
Non alcoholic Christmas punch

More punch recipes

Love entertaining? Here are a few more punch recipes to add to your repertoire that work in various seasons!

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Christmas Punch

Christmas Punch


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 12 to 16
  • Diet: Vegan

Description

This delicious Christmas Punch recipe is fruity and delicious! Make it with rum for a punch with alcohol, or omit for non alcoholic.


Ingredients

  • 64 ounces cranberry 100% juice blend, chilled
  • 32 ounces pineapple juice, chilled
  • 32 ounces ginger ale, chilled
  • 1 750 ml bottle aged rum (optional)*
  • 1 orange
  • 1 lemon
  • For the garnish: 5 star anise, fresh or frozen cranberries, rosemary sprigs

Instructions

  1. Add the cranberry juice blend, pineapple juice, and ginger ale to a punch bowl. Add the rum, if using. Garnish with orange and lemon slices, and if desired, cranberries, star anise and rosemary sprigs.

Notes

*Or, make it both alcoholic and non alcoholic! Spike the drink after you ladle it out of the punch bowl: add 2 ounces rum to 8 ounces (1 cup) punch.

  • Category: Drink
  • Method: Punch
  • Cuisine: Drink

Keywords: Christmas punch

A Couple Cooks - Recipes worth repeating.

Christmas Coffee

Enjoy cozy Christmas coffee in the morning, or spiked with Baileys on Christmas Eve! Add gingerbread syrup and top with…

A Couple Cooks – Recipes worth repeating.

Enjoy cozy Christmas coffee in the morning, or spiked with Baileys on Christmas Eve! Add gingerbread syrup and top with whipped cream.

Christmas Coffee

Looking for a cozy drink for the holidays? This cozy-spiced Christmas coffee is where it’s at! Mix up a homemade gingerbread syrup with brown sugar and whole spices: it infuses the best hints of cinnamon, ginger and cloves. Top with whipped cream and festive sprinkles, if you like! You can serve it at Christmas breakfast or brunch, or even spike it with Baileys for a treat on Christmas Eve. Here’s how it’s done!

What’s in Christmas Coffee?

This Christmas coffee recipe features hot drip coffee and gingerbread syrup. It’s similar to a Gingerbread Latte but it uses coffee instead of espresso. Top it with whipped cream and douse with red and green sprinkles for a festive holiday vibe. If you’d like you can add Baileys to spike it, and it comes like a spin on a classic Irish coffee. We like it both ways: it can work for mornings or evenings. Here’s what you’ll need for Christmas coffee:

  • Drip coffee
  • Gingerbread syrup: homemade or purchased (see below)
  • Whipped cream, for garnish
  • Baileys Irish Cream or milk, if desired
Gingerbread Syrup

Coffee brewing methods

Like with any coffee drink, the higher quality the coffee, the better the flavor! Make this with a standard coffee maker and it tastes okay. But make it using one of these coffee methods, and the flavor is incredible. Here are our top coffee brewing methods:

  • Chemex (pour over): This is our top choice for the best cup of coffee. There’s a bit of technique and equipment involved, but we’ve been making every morning for years. With a large pot you can make 4 cups at once. Go to Pour Over Coffee.
  • French press: Another great method is French Press Coffee! It has a great flavor and is a cheaper and easier method.
  • Moka Pot / Bialetti: For very strong coffee that’s almost like espresso, you can use a Moka Pot! It’s a combination between drip and espresso and has a robust flavor.
Gingerbread Syrup

Make or purchase gingerbread syrup

Now, let’s tackle the syrup! For the best flavor in Christmas coffee, use this homemade gingerbread syrup. It’s a brown sugar syrup that’s infused with fresh ginger, allspice berries, and cinnamon sticks. Simmer it for 20 minutes and give it a taste: the flavor pops with an intensely spiced kick!

  • Homemade gingerbread syrup has the best flavor here! It takes just 20 minutes and we highly recommend it. Go to Gingerbread Syrup.
  • Purchased gingerbread syrup also works, though every brand has a different flavor and sweetness. Here’s a link to buy gingerbread syrup online.
Christmas Coffee

Spike it for boozy Christmas coffee

If you’d like, add a little hint of booze for an adult Christmas coffee! It similar to an Irish coffee, but dressed up for Christmas! It’s great with Baileys Irish Cream, but there are lots of other options. Here are some ideas for spiked Christmas coffee:

  • Bourbon
  • Irish whiskey
  • Peppermint schnapps
  • Creme de menthe
  • Brandy
  • Baileys Irish Cream
  • Kahlua

More Christmas drinks

There are so many tasty drinks to bring cheer at the holidays! Here are some of our favorite holiday drinks and Christmas cocktails:

This Christmas coffee recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan whipped cream (or omit).

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Christmas Coffee

Christmas Coffee


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 drink
  • Diet: Vegetarian

Description

Enjoy cozy Christmas coffee in the morning, or spiked with Baileys on Christmas Eve! Add gingerbread syrup and top with whipped cream.


Ingredients

  • 8 ounces (1 cup) hot coffee
  • 2 teaspoons Gingerbread Syrup (homemade or purchased)
  • 1 ounce (2 tablespoons) Baileys or a splash of milk of choice, optional
  • Homemade whipped cream, for topping (optional; or vegan whipped cream for vegan)
  • Sprinkles, for topping (optional)

Instructions

  1. Make the Homemade Gingerbread Syrup in advance (or use purchased syrup).
  2. Make the coffee, using your favorite method (we like Chemex pour over or French press).
  3. Make the homemade whipped cream, making sure to whip to soft peaks.
  4. Add the coffee to a glass or mug, leaving about an inch at the top for the whipped cream if using. Stir in the gingerbread syrup.
  5. Gently float the whipped cream on top using the back of a spoon.
  • Category: Drink
  • Method: Coffee
  • Cuisine: Coffee

Keywords: Christmas coffee

A Couple Cooks - Recipes worth repeating.

Butternut Squash Salad

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter! Here’s…

A Couple Cooks – Recipes worth repeating.

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!

Butternut Squash Salad

Here’s a standout fall or winter salad starring everyone’s favorite ingredient: Butternut Squash Salad! This one is a symphony in a bowl: hearty sweet squash pairs with crisp apple, chewy cranberries and a citrusy orange vinaigrette. All the best flavors of fall and winter ingredients sing together in perfect harmony! We’ve served this one to guests and everyone remarks how tasty it is, especially the acidic zing of the dressing.

Elements in this butternut squash salad

This festive butternut squash salad is the poster child for fall and winter salads! It’s packed with nutrient-dense seasonal produce with all the perfect contrasts. Crisp tart apple contrast tender sweet squash, crunchy pecans contrast chewy tart cranberries. A sprinkle of salty cheese sets off the fresh vegetables and it’s covered in a zesty orange dressing. Here’s what you’ll need:

  • Butternut squash
  • Apple
  • Dried cranberries
  • Pecans
  • Mixed greens
  • Feta cheese, or substitute goat cheese (omit for vegan)
  • Homemade orange vinaigrette
Butternut Squash Salad

Make the roasted butternut squash in advance

The trickiest part of this butternut squash salad? Roasting the butternut squash. It takes about 45 minutes total, so we suggest making it in advance if possible. You could also try roasting frozen butternut squash, but to us there’s nothing like the real thing! Here’s what you’ll need to know:

  • Peeling and cutting the butternut squash is the hardest part! Here’s our method for How to Cut Butternut Squash. A serrated vegetable peeler is key for removing the tough skin.
  • Roast for 25 to 35 minutes at 425F. Go to Roasted Butternut Squash for all our tips!
  • Leave at room temp for a few hours, or refrigerate until serving. If you make the day before, refrigerate then bring to room temperature before serving on the salad.
Orange Vinaigrette

Tips for the orange vinaigrette

The star of the show in this butternut squash salad recipe is the orange honey vinaigrette! It makes a massive pop of citrusy flavor that brings all the ingredients together. Here’s what to know about this dressing:

  • The big flavor comes from orange zest, not juice! When developing this recipe, we played around with using a combination of orange juice and zest. What we found? The juice wasn’t needed (and made the dressing too watery). All you need is a hefty tablespoon of orange zest, and the flavor pops!
  • Use about half of the dressing for the salad, then refrigerate the remainder. A good rule of thumb is about 1 to 1 ½ tablespoons dressing per serving. But you can eyeball it! Just make sure there’s good coverage (no one likes naked greens!).

Ways to serve butternut squash salad: side or main!

This butternut squash salad is the ideal fall salad or winter salad for any occasion, be it a weeknight meal or dinner party. It also works as a main dish with some added protein! Here are some ideas:

  • Side dish for any meal, especially Thanksgiving or Christmas side dish
  • Add a whole grain like farro or barley for an even more filling salad (add 2 cups cooked and seasoned whole grain)
  • Make it into a main dish salad by adding a protein like cooked chicken or tofu
Butternut Squash Salad

More butternut squash recipes

This mighty squash is king in the fall and winter! Here are a few more tasty butternut squash recipes to enjoy this season:

This butternut squash salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese. Use maple syrup in the dressing for vegan.

Print
Butternut Squash Salad

Butternut Squash Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This Butternut Squash Salad is irresistibly fresh, featuring apple and a citrusy orange vinaigrette. Perfect for fall and winter!


Ingredients

For the butternut squash salad

  • 1 recipe Roasted Butternut Squash
  • 8 cups mixed greens
  • 1 red apple, diced
  • ¼ cup dried cranberries
  • ¼ cup feta cheese or goat cheese crumbles (omit for vegan)
  • 3 tablespoons chopped pecans

For the orange vinaigrette (makes ¾ cup; use approximately 6 tablespoons for 4 servings)

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon orange zest
  • 2 tablespoons honey (or maple syrup for vegan)
  • ¼ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Roast the squash: Make the Roasted Butternut Squash, following the instructions in that recipe. (We suggest making this portion in advance; store the roasted squash refrigerated until ready to use and bring to room temperature before serving.)
  2. Make the dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (Store leftovers refrigerated and bring to room temperature before serving.)
  3. Serve the salad: Add greens to a platter or individual salad plates, and top with the roasted squash, diced apple, cranberries, cheese crumbles, and chopped pecans. Drizzle with the desired amount of dressing (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: Roasted
  • Cuisine: Salad

Keywords: Butternut squash salad

A Couple Cooks - Recipes worth repeating.