Category: Plant-Based

Sweet Potato Salad

This colorful sweet potato salad recipe is irresistibly satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal…

This colorful sweet potato salad recipe is irresistibly satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal sweet and savory mix. This is one of our top fan favorite fall salads!

Sweet Potato Salad

Why we love this recipe

Here’s a crave-able salad starring everyone’s favorite root vegetable: this sweet potato salad recipe! You won’t be able to stop shoveling in bites of this healthy side dish—we couldn’t, at least.

The contrast of garlic roasted sweet potato cubes, feathery baby arugula, cranberries and creamy goat cheese hit it out of the park. Top it with tangy honey mustard dressing and well, you’ll want to park yourself in front of the bowl.

Ingredient notes for sweet potato salad

There are many types of sweet potato salads. In fact, there’s a popular Arabic sweet potato salad with onion, cinnamon and raisins (yum!). This sweet potato salad recipe is Alex and my own spin on the concept, using our favorite roasted sweet potatoes recipe with a mix of fall and winter produce. But of course, you can make it any time of year! Here’s what you’ll need:

  • Sweet potatoes: Roasted butternut squash can also stand in here. Pairing the roasted vegetable with crisp raw veggies makes a powerful combination.
  • Olive oil, garlic powder, and salt and pepper: This handful of ingredients are required for roasting.
  • Honey mustard dressing: This simple dressing requires only honey, white wine vinegar, Dijon mustard, and olive oil. You can substitute Balsamic Dressing or Orange Vinaigrette for vegan if you prefer!
  • Baby arugula: Make sure to use baby arugula, which is tender and feathery. Mature arugula (sold in bunches) is much too spicy.
  • Shallot: Shallot brings a subtle onion flavor. If desired, you can substitute thinly sliced red onion (consider soaking it in cold water for 5 minutes before serving to mellow the spicy flavor).
  • Dried cranberries or cherries: Dried fruit adds a pop of sweetness and a chewy texture.
  • Pepitas: Otherwise known as pumpkin seeds, these delicious seeds add a crunch. Substitute chopped pecans or walnuts if desired.
  • Feta cheese or goat cheese: The cheese is optional, but it adds just the right savory, creamy notes to this salad.
Sweet potato salad recipe

Tips for making roasted sweet potatoes

This sweet potato salad is built around these roasted sweet potatoes: our master method for baking them until they’re caramelized and tender. Here are a few notes for that method:

  • Preheat the oven to 450°F. Sweet potatoes are best roasted at very high heat, which gets the best caramelization (called the Maillard reaction).
  • Dice the sweet potatoes into 3/4-inch chunks. This might sound oddly specific, but it’s the ideal size for bite-sized pieces. (Cut them too small and they shrivel up in the oven.)
  • Season with olive oil, salt and garlic powder. See the recipe below for specifics.
  • Roast on parchment-lined baking sheet for about 25 minutes, until tender. There’s no need to stir! Throw them in and they roast up like a charm.
Sweet Potato Salad

Two variations: potato salad vs plated salad

You can serve this sweet potato salad one of two ways: from a bowl, or as a plated salad. Here are the differences:

  • The main method is like a cross between potato salad and green salad. It’s mostly sweet potatoes, with a bit of baby arugula thrown in.
  • Want more of a green salad? Make the plated salad variation. Add a few cups of mixed greens to the baby arugula. Place the greens on a plate, then add the sweet potatoes and drizzle over dressing.

Why to use baby greens

This sweet potato salad is contingent on using baby greens. Why? Baby arugula has a beautiful feathery texture and a mild flavor. Mature arugula is sold in bunches and the flavor is very spicy! Don’t use it as a substitute. If you need a substitute, use any type of baby green: spinach or mixed greens.

Baby arugula is sold in boxes or bags in the produce aisle. Just stay away from anything sold as a bunch!

Sweet Potato Salad

Sweet potato salad dressings

This sweet potato salad recipe tastes good with lots of different salad dressing options. Our favorite is Honey Mustard Dressing, but there are lots to choose from. Here are some options:

When to serve it

Let us know if you try this sweet potato salad: it’s one of our favorite new recipes and everyone goes crazy for it when we make it! It would be perfect for serving:

More sweet potato recipes

Love sweet potatoes? Here some favorite sweet potato recipes for any season:

Dietary notes

This sweet potato salad recipe is vegetarian and gluten-free. For vegan, omit the feta cheese.

Frequently asked questions

Can I use a different type of green instead of arugula?

Arugula adds a peppery bite that complements the sweetness of the potatoes, but you could substitute baby spinach or baby kale for a milder flavor.

What can I use if I don’t have dried cranberries?

Other dried fruits like chopped dates, apricots, or cherries would also work well in this salad.

Can I make this salad ahead of time?

Roast the sweet potatoes and make the dressing in advance and refrigerate for up to 2 days. Warm the sweet potatoes to room temperature in the oven before assembling the salad.

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Sweet Potato Salad

Sweet Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
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Description

This colorful sweet potato salad recipe is irresistibly satisfying! Tender roasted potatoes, crisp greens, cranberries, and feta make the ideal sweet and savory mix. This is one of our top fan favorite fall salads!

Ingredients

  • 2 pounds sweet potatoes (about 4 medium)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 6 tablespoons Honey Mustard Dressing (or Balsamic Dressing or Orange Vinaigrette for vegan)
  • 2 cups baby arugula (not standard arugula*, plus 2 to 3 cups mixed greens for the plated salad variation)
  • 1/2 medium shallot, thinly sliced into half moons
  • ¼ cup dried cranberries or cherries
  • ¼ cup pepitas
  • ¼ cup feta or goat cheese crumbles (optional)

Instructions

  1. Roast the sweet potatoes: Preheat the oven to 450 degrees Fahrenheit.
  2. Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix the sweet potatoes with the olive oil, garlic powder, and kosher salt.
  3. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom. (You can make ahead the roasted sweet potatoes and refrigerate until serving: bring them to room temperature prior to making the salad, or reheat them in a 350 degree oven until slightly warmed.)
  4. Meanwhile, make the Honey Mustard Dressing.
  5. When ready to assemble the salad, in a bowl mix the roasted sweet potatoes with the baby arugula, shallot, cranberries, pepitas, feta or goat cheese crumbles, and 6 tablespoons of the dressing. Mix, then serve. (Plated salad variation: Add 2 to 3 additional cups mixed greens. Place the greens on plates, top with the potatoes, cranberries, shallot pepitas and cheese, and drizzle with dressing.)

Notes

*Make sure to buy baby arugula, which has a feathery texture. Mature arugula sold in bunches is much too spicy. For a substitute, use any baby green like baby spinach or mixed greens.

Make ahead tips: Roast the sweet potatoes and make the dressing in advance and refrigerate for up to 2 days. Warm the sweet potatoes to room temperature in the oven before assembling the salad.

  • Category: Salad
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Overnight Oats

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for…

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for our kids. Here’s how to make it, including all our tips and topping ideas.

Overnight oats

Why we love this recipe

Looking for the epitome of an easy breakfast idea? Try this overnight oats recipe! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes. Leave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they’re absolutely fantastic!

This easy breakfast has been trendy for years now. But it wasn’t until recently that Alex and I found a recipe that we actually like. We make this one almost every day for our son, who gobbles them up! Here are lots of tips and topping ideas for how to make the best overnight oats ever.

How to make overnight oats

This overnight oats recipe has just 4 ingredients, plus salt. That’s less than most recipes you’ll find! Here’s the breakdown of what you’ll need (or jump to the recipe below):

  • Rolled Old Fashioned oats*
  • Milk of choice (2%, oat milk, or almond milk or other)
  • Maple syrup
  • Vanilla

That’s it! Throw them into a jar and leave the in the refrigerator overnight. Instant breakfast! Here’s the thing though: there are a few tips to keep in mind about this process.

Overnight oats recipe

Use Old Fashioned rolled oats, not steel cut

This overnight oats recipe is for Old Fashioned rolled oats, the kind that you use to make your standard oatmeal that look like flat discs. Do not use steel cut oats here! Steel cut oats are whole grains that are cut into nubs instead of rolled out, which looks like brown rice or barley. For fun, we tested the overnight process with steel cut oats, but it turned out terribly. The texture of the oats tasted soaked grains of rice, even after several days in the refrigerator.

Some people think that steel cut oats are healthier than rolled oats. That’s actually not true! Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day. So opt for rolled oats here and you’re losing nothing. (Read more at Steel Cut vs Rolled Oats.)

Chia seeds aren’t required!

Most overnight oats recipes have chia seeds in them. Confession: we tried an overnight oats with chia seeds recipe a few years ago, and it turned us off on the concept for years. Chia seeds form a gel when they’re wet, so they give overnight oats a jelly-like quality. To us, this wasn’t appetizing!

If this has happened to you before: never fear! Chia seeds aren’t essential for overnight oats. Overnight oats are simply oats soaked with milk and seasonings. So the texture here is just softened oats—not jelly-like at all!

How to make overnight oats

Serving overnight oats

Overnight oats are typically eaten cold right from the refrigerator. This makes it a little different from normal oats, so you have to get used to it. Think of it more like a combination between breakfast cereal and oatmeal.

Want to heat it up instead? You can do that too! Microwave it for about 40 to 60 seconds, stopping about halfway through to stir. Make sure you have enough room in your jar for overflow. You also can heat it on the stovetop, though that’s kind of defeating the purpose of these oats! In that case, you might as well just make oatmeal (it takes only a few minutes).

Storing leftovers

The texture of overnight oats is not like normal oatmeal. It’s softer and a little more gooey—but it’s very delicious, once you get used to it!

So, this overnight oats recipe is best eaten the day after you make it. We found that the texture of oats can get very soggy and gooey after a few days in the refrigerator. If you don’t mind that, you can store it 2 to 3 days. We like it best eaten the next day.

Overnight oats

Healthy overnight oats topping ideas!

Once you’ve got your tasty overnight oats, you can decide on your toppings! Here’s the thing: many overnight oats recipes have loads of sugar in the toppings. For us, we prefer not to overload on sugar for the first meal of the day! So here are some ideas for healthy overnight oats topping ideas:

  • Fresh fruit like strawberries, blueberries, raspberries, sliced bananas, or cubed apples
  • Nut butters like peanut butter, almond butter, cashew butter, or pecan butter
  • Sweeteners like honey, agave syrup, or maple syrup
  • Dried fruit like dried cranberries, dried cherries, or raisins
  • Nuts and seeds like almonds, pecans, walnuts, hazelnuts, pepitas, or chia seeds (as a garnish)
Best overnight oats

More oatmeal recipes

We love this overnight oats recipe, but Alex and I are partial to regular oatmeal and our baked oatmeal. This overnight oats is a close second—but our son Larson loves it the most! Here are a few more of our favorite oatmeal recipes:

Dietary notes

This overnight oats recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Overnight oats

Overnight Oats (The Best Easy Recipe!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 1 serving
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Description

This overnight oats recipe is the epitome of a healthy, easy breakfast! Here’s how to make it, with lots of tips and topping ideas.

Ingredients

  • ¾ cup rolled Old Fashioned oats*
  • ¾ cup milk of choice (2%, oat milk, or almond milk)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla
  • ⅛ teaspoon kosher salt
  • Topping ideas: berries, banana slices, diced apple, peanut butter, almond butter, cashew butter,  toasted nuts, dried fruit, maple syrup, etc. 

Instructions

  1. Place the oats, milk, maple syrup, vanilla and salt in a small jar with a cover and stir or shake to combine.
  2. Leave in the refrigerator or overnight. The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds.

Notes

*Do not use steel cut oats. 

  • Category: Breakfast
  • Method: Stirred
  • Cuisine: American
  • Diet: Vegan

Pomegranate Martini

This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka,…

This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka, lemon and orange liqueur.

Pomegranate Martini

Why we love this recipe

Looking for a fun cocktail as a signature drink for your next gathering? Try a Pomegranate Martini! Crisp, sweet tart, fruity, and light: it’s much closer to a Cosmo than the classic martini. But instead of cranberry juice like the Cosmopolitan, it’s made with pomegranate juice instead.

Serve it up in a martini glass and you’ve got a sophisticated cocktail that’s refreshing and easy to drink. Here’s how to make it!

What’s in a pomegranate martini?

This pomegranate martini can be considered a spin on the classic martini: except that it’s closer to a Cosmopolitan! Both the Cosmo and the martini have official definitions on the list of International Bartender Association’s IBA official cocktails. But this pomegranate martini spin is off-script! It’s got vodka like a vodka martini, but it’s really more of a sour cocktail than anything. Here are the ingredients in a pomegranate martini:

  • Vodka
  • Pomegranate juice (purchased or fresh squeezed)
  • Cointreau
  • Lemon juice
  • Simple syrup
Pomegranate Martini

How to make a pomegranate martini (basic steps)

It’s very simple to make a pomegranate martini! All you’ll need is a cocktail shaker and a martini glass. Here are the basic steps (or jump to the recipe):

  1. Place all ingredients in a cocktail shaker. Shake for 15 seconds until cold.
  2. Strain into a glass.
  3. Garnish with a lemon peel: see below for what to do with it!

How to express citrus into a cocktail

For this pomegranate martini, you’ll do something that’s common in cocktails: expressing a citrus peel onto the drink. Why? This gives you a strong citrus perfume when you go to take a sip of the drink. Here’s what you’ll do:

  • Use a knife to remove a 1″ wide strip of the lemon peel.
  • Squeeze it over the drink first, which releases the oils and gives it a strong lemon perfume.
  • To amp it up a notch, run the lemon peel around the rim of the glass. This gives an even more citrus-y first sip.

You’ll notice this technique is used in lots of classic cocktails to add an extra sensory element, like the Classic Old Fashioned and Boulevardier Cocktail.

Cointreau

About Cointreau

Cointreau is an orange liqueur with a beautiful orange perfume flavor. Cointreau is a type of triple sec, which means “triple distilled.” But it’s technically a higher quality than a Triple Sec, with a more robust and balanced flavor. It’s most well known for being used in cocktails like the Classic Margarita. If you buy a bottle, you’ll have lots to make with it: all our Best Margarita Recipes and these Best Cointreau Drinks.

If you don’t have a bottle of Cointreau for this pomegranate martini, you can substitute any orange liqueur. You could try Triple Sec, or a higher end liqueur like Grand Marnier.

Pomegranate Martini

There are several drinks that are similar to the pomegranate martini, like other pink cocktails, vodka martinis, and sour cocktails! Here are it’s closest relatives:

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Pomegranate Martini

Pomegranate Martini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 8 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
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Description

This pomegranate martini recipe is tart, tangy and perfect for any occasion! The jewel-toned drink blends pomegranate juice with vodka, lemon and orange liqueur.

Ingredients

  • 1 ounce vodka
  • 1 ounce 100% pomegranate juice (purchased or fresh squeezed)
  • ½ ounce Cointreau
  • ½ ounce lemon juice
  • ½ ounce simple syrup or maple syrup

Instructions

  1. Place the vodka, pomegranate juice, Cointreau, lemon juice, and syrup in a cocktail shaker with ice. Shake 15 seconds until cold. Strain the drink into a cocktail or martini glass.
  2. Use a knife to remove a 1″ wide strip of the lemon peel. Squeeze the lemon peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.

Notes

To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegan

More classic cocktails

Here are a few more of our best classic cocktails you might also enjoy:

  • Tom Collins This popular gin cocktail that’s light, sweet tart, and bubbly!
  • Southside Cocktail An easy and refreshing gin drink made with mint, lemon and lime: think of it like a gin mojito. Or try the Southside Fizz, the bubbly version.
  • Classic Mojito Perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
  • Paloma Cousin of the classic margarita, this easy Mexican cocktail recipe features tequila with grapefruit instead of lime! 

Veggie Nuggets

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves…

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re vegan and easily gluten-free. Dip into a fun sauce and enjoy as a meal or snack!

Veggie Nuggets

Why we love this recipe

We are always looking for dinner ideas over here—even as cookbook authors, we’re often stumped on what to make on any given date. Here’s a fun new idea that gets rave reviews at our house: veggie nuggets!

This homemade vegan version of chicken nuggets is made with a simple combination of frozen vegetables, spices, and oats. They’re so easy to whip up (no chopping involved), and they’re such a fun way to eat your veggies while also dipping them into a delicious sauce. They are a great dinner idea for kids and our kids go crazy for them: but I think Alex and I like them even more!

Ingredient notes for veggie nuggets

These veggie nuggets are so fun to make because they are so simple! This is a great project to make with kids because they can easily make them (it’s kind of like playing with play dough). But it’s not a kid-centered recipe either: they’re just as good for adults! It’s a fun way to eat your veggies, nugget-style.

  • Frozen mixed vegetables: Frozen vegetables are easiest here so no chopping is involved! Grab those bags of corn, carrots, peas and green beans. If you prefer, you can substitute the same volume of sauteed fresh vegetables (but we haven’t tested this).
  • Canned chickpeas: We recommend canned chickpeas for ease of this recipe: they also have a texture that works well. If you prefer, you can use 1 ½ cups cooked chickpeas, but you may need to add a little water if the texture of the dough doesn’t come together. (This recipe is optimized for canned chickpeas).
  • Garlic powder, smoked paprika, cumin, salt, and pepper: These seasonings make for a deliciously meaty flavor.
  • Old Fashioned rolled oats: Instead of flour, these nuggets are held together with oats! Do not substitute steel cut oats; they do not work in this recipe.
  • Panko: Panko (bread crumbs) make a crispy exterior for these veggie nuggets, which is a nice contrast to the soft interior. If desired, you can use gluten-free bread crumbs or crushed gluten-free crackers to make the recipe fully gluten-free.
Veggie nuggets ingredients

Dipping sauces

Veggie nuggets are great on their own but best served with a dipping sauce. This makes the flavor pop and is a nice contrast to the nugget texture. Don’t expect them to taste just like chicken nuggets either: these are veggie-based and need a little sauce to take them to the next level. Here are a few sauce ideas:

Storing leftovers

These veggie nuggets last well refrigerated for up to 4 days. To reheat, gently warm them on the stovetop or in the oven until room temperature (they are best when room temperature, not hot because the texture can become mushy).

More dinner ideas

This veggie nuggets recipe is a fun healthy dinner idea we love to eat as a family! Here are a few other dinner ideas:

Dietary notes

These veggie nuggets are vegetarian, vegan, and plant-based. For gluten-free, use gluten-free panko or crushed gluten-free crackers.

Frequently asked questions

Can I freeze these veggie nuggets?

You can freeze the baked veggie nuggets for later (though we have not tested this option; attempt at your own risk). Allow them to cool completely before placing them on a parchment lined baking sheet in the freezer for 1 hour to flash freeze, then transfer to a freezer safe container.

They’ll stay good in the freezer for up to 3 months. Reheat in a 350F oven until warmed through.

Can I customize the vegetables in this recipe?

Yes! Feel free to use your favorite vegetables or whatever you have on hand. Just keep in mind that the moisture content of different vegetables may affect the texture of the nuggets. For best results, we suggest using the frozen vegetables specified in the recipe.

Are these veggie nuggets kid-friendly?

Most definitely! The crispy texture and savory flavor of these veggie nuggets make them a hit with kids. You can also involve them in the preparation process for a fun and educational experience.

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Veggie Nuggets

Veggie Nuggets

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No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
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Description

These veggie nuggets are so delicious and made with a simple combination of vegetables, oats, and flavorful spices. Everyone loves them (both kids and adults!), and they’re naturally gluten-free and vegan. Dip into a fun sauce and enjoy as a meal or snack!

Ingredients

  • 2 tablespoons olive oil, plus more for brushing
  • 3 cups (12 ounces) frozen mixed vegetables (corn, carrots, peas and green beans)
  • 15-ounce can chickpeas (1 ½ cups)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup Old Fashioned rolled oats
  • ½ cup panko with 1 teaspoon olive oil, for coating (optional, or use gluten-free panko)

Instructions

  1. Preheat the oven to 400°F.
  2. Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Sauté the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
  3. Add the vegetables and the oats to a food processor. Pulse about 20 to 25 times until chunky but sticky paste forms, scraping down the bowl of the food processor as necessary.
  4. Line a baking sheet with parchment paper. In a small bowl, mix the panko with 1 teaspoon olive oil. Gently form the dough into 1 ½ to 2 tablespoon-sized balls, then toss into the panko. Flatten into a nugget shape, patting so that the panko sticks to the nuggets.
  5. Bake the veggie dippers for 30 minutes, then flip and cook 5 minutes more until golden brown on both sides. Remove to wire rack to cool for at least 5 minutes before serving. Serve with yogurt tahini sauce, dill dip, comeback sauce, or other dipping sauces if desired. Leftovers last well refrigerated for up to 4 days.

Notes

For gluten-free, look for gluten-free panko. You can also use crushed gluten-free crackers. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Peach Lemonade

This easy peach lemonade is a fun, unique drink that everyone will love! The simple recipe combines the sweetness of…

This easy peach lemonade is a fun, unique drink that everyone will love! The simple recipe combines the sweetness of fresh peaches with zingy lemons for a delicious and refreshing drink. Our friends and family adore it (and it goes over great at lemonade stands!).

Peach lemonade

Why we love this recipe

Here’s a fun way to turn those sweet, juicy peaches ripening on your counter into something special: peach lemonade! We love making all the classic peach recipes like peach crisp, peach cobbler, and fresh peach pie. But this spin on homemade lemonade is way easier and just as satisfying!

The sweet, juicy flavor of peaches melds perfectly into zingy lemons, making a fun spin on the classic drink! Even better, it’s so simple to whip up in just a few minutes (no cooking the peaches into a syrup). Our friends and family loved it, and it’s a great brunch drink or summer drink for the patio. It’s also great for lemonade stands—our son Larson sold lots of it the other day and everyone loved the unique flavor!

Ingredients in peach lemonade

The great thing about peach lemonade is that it takes only a few quality ingredients—nothing fancy! You also can simply whip it up in a blender: no need to cook down the peaches before making it. Here’s what you’ll need:

  • Lemons: When making homemade lemonade, fresh lemons are key! Do not substitute bottled juice.
  • Peaches: Use fresh ripe, in-season peaches here (you can leave the skins on).
  • Granulated sugar: Granulated sugar makes the sweet flavor! You can substitute natural sweeteners like honey or maple syrup, but it will have a slightly different flavor and color (also omit ½ cup water if you do).

Best way to juice lemons

Our recommendation for quickly juicing lemons? A press juicer! It gets out the most juice and saves your fingers from getting tired of squeezing.

Juiced lemons

Tips for peach lemonade

This peach lemonade so simple to put together! Here are a few notes on the process:

  • Strain it with a fine mesh strainer. This step is key: it removes the peach peels, making for a smooth lemonade (otherwise sediment will float to the top).
  • Add ice and garnishes when serving. This makes it so the lemonade doesn’t become watered down in the pitcher. Place the ice and garnishes in the glass: we like to garnish with a few peach slices, basil or mint, and some colorful straws.

Variations on this recipe

We like this peach lemonade best as written in the recipe below, but once you make it once you might want to try these variations:

More lemonade recipes

As two drink experts, we’ve perfected homemade lemonade and then made almost every variation. Some of our favorites are Cucumber Lemonade, Blueberry Lemonade, Mint Lemonade, Strawberry Lemonade, Raspberry Lemonade or Watermelon Lemonade.

Vodka lemonadeHomemade LemonadePink lemonadePink LemonadeStrawberry LemonadeStrawberry LemonadeLavender lemonadeLavender LemonadeWatermelon lemonade recipeWatermelon LemonadeBlueberry lemonadeBlueberry LemonadeSparkling lemonadeSparkling LemonadeMint LemonadeMint LemonadeBasil LemonadeBasil LemonadeCucumber LemonadeCucumber Lemonade

Dietary notes

This peach lemonade recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use frozen peaches instead of fresh?

Yes, you can use frozen or canned peaches. Make sure to thaw frozen peaches completely before blending: you may need to use some extra sugar to bring out the sweetness. For canned peaches, you may need to reduce the sugar if they have sugar added.

Can I adjust the sweetness?

Absolutely! Taste the lemonade as you go and add more sugar if you prefer it sweeter. You can also use a sugar substitute if desired (see the notes above).

Can I make this recipe without a blender?

If you don’t have a blender, it also works with a food processor. Or, you can finely chop the peaches and then muddle them with a muddler or the back of a spoon to release their juices. Strain the mixture before combining with the lemon juice and sweetener.

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Peach lemonade

Peach Lemonade

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No reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 9 cups (about 8 servings)
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Description

This easy peach lemonade is a fun, unique drink that everyone will love! The simple recipe combines the sweetness of fresh peaches with zingy lemons for a delicious and refreshing drink. Our friends and family adore it (and it goes over great at lemonade stands!).

Ingredients

  • 1 cup fresh squeezed lemon juice (about 4 to 6 large lemons)
  • 2 cups diced peaches (2 medium peaches; skin on)
  • 1 cup granulated sugar
  • 5 cups water, divided
  • To garnish: Lemon wedges and fresh peach slices, if desired

Instructions

  1. Juice the lemons.
  2. Add the chopped peaches (skin on), sugar, and 2 cups warm water to a blender and blend until smooth. Strain through a fine mesh sieve into a large pitcher, using a spatula to push the all liquid through.
  3. Add 3 cups cold water and the fresh squeezed lemon juice to the pitcher.
  4. Pour into ice-filled glasses. Garnish with lemon wedges and fresh peaches. Store refrigerated in a covered jar for 3 to 4 days.

Notes

If desired, garnish with fresh basil or mint. 

  • Category: Drink
  • Method: No Cook
  • Cuisine: Drink
  • Diet: Vegan

Easy Veggie Tray

Here are all our top veggie tray ideas for a next level party platter! These tasty dips and vegetables go…

Here are all our top veggie tray ideas for a next level party platter! These tasty dips and vegetables go beyond the ordinary carrots and celery to make a colorful, flavorful tray that will impress everyone.

Veggie Tray Ideas

Why we love this recipe

Want to make a veggie tray but tired of the same old thing? As two cookbook authors, we’ve put together a few of our top veggie tray ideas for a crowd-pleasing party platter! Every time we bring a variation on this tray to parties, everyone goes crazy over the bright colors and tasty dips.

Here’s the thing: there’s not too much needed to take those ordinary carrots and celery from blah to amazing. Our 3 best tricks? Play up the vegetable color and texture contrasts, make our dill dip recipe that takes just 5 minutes, and go for steamed broccoli instead of raw: it makes everyone happy!

Veggie tray ideas: best vegetables to use

Sure, everyone knows carrots and celery. But what are some veggie tray ideas that make for a next-level tray? Use as many colors as possible. Here are some tips that we follow every time we build a tray:

  • Carrots: Avoid baby carrots. Peel and slice medium to large carrots for the best flavor. Use rainbow carrots if you can find them for brightly colored look!
  • Broccoli: Use steamed broccoli or blanched broccoli, lightly salted, which makes a more tender texture and sweet flavor. It also makes a beautiful bright green color. Everyone always raves when we do this trick!
  • Bell peppers: Use red, orange, yellow or a combination for the best look. Mini sweet peppers also look nice.
  • Cucumber: We like using English cucumber, which has the best flavor and bright green color. The peel is less bitter and the seeds are smaller than a standard cucumber.
  • Snap peas: Snap peas are always a favorite, with their sweet flavor and crunch. Avoid snow peas here, which are thinner and less sweet.
  • Celery: Celery still works, when surrounded by these colors and textures.
  • Cherry tomatoes: Use multi-colored tomatoes if you can find them.
  • Radishes: Using radishes brings in a nice bright pink color contrast! We like slicing them for easy eating.

What to avoid on a veggie tray? Raw cauliflower is often a popular choice, but we find its flavor is very strong and it can be hard to digest. We avoid it on a veggie tray, or you could make steamed cauliflower first.

More vegetable ideas

There are lots more vegetable ideas for a veggie tray! Here are a few more ideas:

Dill dip

Dip ideas for a veggie tray

Our favorite dip idea for a veggie tray is our simple dill dip! This recipe requires just 5 ingredients in comes together in 5 minutes. It’s nice to use at least two dips, which provides some contrasting flavors and makes for a more interesting veggie tray.

Here are all of our top dip ideas, and a little bit about why we love them:

Tips for styling a veggie tray

Half the fun of a veggie tray is making it look beautifully enticing (we eat with our eyes, right?) As two cookbook authors and food photographers, we’ve spent years trying to perfect this art. Here are a few things we’ve learned:

  • Start with the dips in low, small bowls. Place the dips onto the tray first.
  • Place piles of vegetables around the dips, playing up contrasts in textures and colors. Place different colored vegetables next to each other, and make different patterns with the shapes.
  • Garnish with herbs. We like adding a little fun with fresh herbs like basil or thyme sprigs to add interest.
Veggie Tray

Storing leftovers and make ahead tips

A veggie tray is easy to make in advance. Here are a few of our tips:

  • Wash and cut the vegetables in advance (including steaming or blanching the broccoli or green beans).
  • Store cut vegetables up to 3 days refrigerated.
  • Make the dips in advance and store up to 1 week refrigerated.

More appetizer recipes

This veggie tray is one of our favorite healthy appetizers: it’s the perfect party food idea! Here are a few more appetizer recipes to try:

Dietary notes

This veggie tray is vegetarian and gluten-free, and dairy-free and vegan with vegan dips like hummus or the options noted above.

Frequently asked questions

What are some unique vegetable options for a veggie tray besides the usual carrots and celery?

Consider adding colorful and interesting vegetables like snap peas, radishes, bell pepper strips, jicama sticks, kohlrabi, blanched asparagus, or even roasted vegetables like roasted Brussels sprouts or roasted sweet potatoes.

What are some healthy dips to pair with a veggie tray?

Hummus, guacamole, tzatziki, black bean dip, and white bean dip are all delicious and nutritious options. You can also try making your own yogurt-based dip with herbs and spices.

How can I keep vegetables fresh on a veggie tray?

To keep vegetables fresh, store them in the refrigerator until ready to serve. If you’re preparing the tray in advance, consider using a damp paper towel to cover the vegetables and keep them from drying out. You can also wrap individual vegetables in damp paper towels and store them in a sealed container until ready to assemble.

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Veggie Tray Ideas

Easy Veggie Tray

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 large tray
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Description

Here are all our top veggie tray ideas for a next level party platter! These tasty dips and vegetables go beyond the ordinary carrots and celery to make a colorful, flavorful tray that will impress everyone.

Ingredients

Veggie Ideas

  • Carrots (rainbow carrots if possible)
  • Celery
  • Cucumber (English cucumber is best if you can find it)
  • Snap peas
  • Red, orange, or yellow bell peppers
  • Broccoli (steamed broccoli or blanched broccoli is best)
  • Radishes
  • Cherry tomatoes (multi-colored, if possible)
  • Olives

Dill Dip

  • 1 cup full fat Greek yogurt (or sour cream; see notes)
  • 1 cup mayonnaise
  • 2 tablespoons dried dill
  • 1 ½ tablespoons dried minced onion
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt

Other Dip Ideas (Optional): Hummus, Avocado Dip, Tzatziki, French Onion Dip, Dill Pickle Dip, Spinach Dip, Cottage Cheese Dip, Garlic Aioli, Pesto Aioli, Green Pea Dip, White Bean Dip, Cilantro Lime Crema

Instructions

  1. Slice the vegetables. Steam the broccoli or blanch the broccoli and sprinkle it with salt, which makes the texture more pleasant for eating.
  2. Mix the ingredients for the dill dip in a large bowl. Refrigerate for 30 minutes for best flavor (dip stores up to 1 week refrigerated).
  3. If making another dip, mix up the hummus or other dip recipe.
  4. Place the dips in small shallow bowls. Arrange the vegetables around the dips. Serve immediately.

Notes

We prefer Greek yogurt, which keeps this dip lighter and adds a tang to the flavor. Sour crema makes it very rich and creamy.

Other hummus variations: Beet Hummus, Black Bean Hummus, or Green Hummus

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Vegetables
  • Diet: Vegetarian

Vegan Lasagna Soup

This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big spoon!

This vegan lasagna soup puts everything you love about your favorite vegan lasagna in a rich and cozy soup. No baking or layering required—just a big spoon!

Salsa Ranch Dressing

This salsa ranch dressing is so creamy and fresh, with big bold flavor and it comes together in minutes! This…

This salsa ranch dressing is so creamy and fresh, with big bold flavor and it comes together in minutes! This is our favorite way to make a quick dressing for burrito bowls, taco salad, fajita salad, and more.

Salsa Ranch Dressing in bowl.

So you’ve got salsa and ranch dressing: why not combine the two to make salsa ranch dressing? This creamy, tangy salad dressing takes just minutes to whip up, and if you love them both—the flavor is even better in combination!

Why we love this recipe: This is our favorite way to make a quick salad dressing with only a few ingredients. It’s perfect for drizzling over a burrito bowl or taco salad. We love it most with this fajita salad! It also works as a taco sauce or to spoon over stuffed sweet potatoes. We hope you love this trick as much as we do!

Tips for salsa ranch dressing

There’s not much to this salsa ranch dressing: it’s a matter of mixing together a few ingredients! Here are a few tips and tricks:

  • Mayonnaise and sour cream make a creamy sauce. For dairy-free and vegan, use vegan mayonnaise and substitute cashew cream for the sour cream.
  • Use your favorite red salsa. Using a quality brand is key!
  • Fresh chives add great flavor, but they’re optional. We usually have chives on hand in our herb garden, and they add that classic ranch dressing flavor. They can be expensive to buy, so you can omit them if desired.
  • The custom spice blend makes the flavor. Just add garlic powder, onion powder, dried dill, and salt and pepper. No substitutions on the dried dill: that’s what makes the classic ranch vibe.

Storing leftovers

This salsa ranch dressing stores refrigerated for up to 1 week. It’s possible it can last longer: check the dates on your mayo, sour cream and salsa.

Ways to use salsa ranch dressing

Let us count the ways! We originally made this salsa ranch dressing for this delicious grilled fajita salad. But there are many other ways to use it:

How do you plan to use your salsa ranch dressing? Let us know in the comments below, and let us know if you tried it!

Fajita Salad in bowl drizzled with salsa ranch dressing.

More ranch dressing recipes

Here are a few more ranch-inspired dressing recipes you might enjoy:

Dietary notes

This salsa ranch dressing is vegetarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise and cashew cream.

Frequently asked questions

What is salsa ranch dressing?

Salsa ranch dressing is a flavorful blend of classic ranch dressing and your favorite salsa. It’s a creamy, zesty dressing with a hint of spice, perfect for salads, tacos, burritos, or even as a dipping sauce for chips and veggies.

Can I use store-bought ranch dressing and salsa for this recipe?

Absolutely! While making your own ranch dressing from scratch can be rewarding, using store-bought versions is a convenient shortcut. Choose your favorite brands and flavors of ranch and salsa to customize the taste.

How spicy is salsa ranch dressing?

The spice level of your salsa ranch dressing will depend on the type of salsa you use. If you prefer a milder dressing, opt for a mild or medium salsa. If you like it hot, go for a hot salsa or add a pinch of cayenne pepper.

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Salsa Ranch Dressing

Salsa Ranch Dressing

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 1 cup
Save Recipe
Print Recipe

Description

This salsa ranch dressing is so creamy and fresh, with big bold flavor and it comes together in minutes! This is our favorite way to make a quick dressing for burrito bowls, taco salad, fajita salad, and more.

Ingredients

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup mild red salsa
  • 1 tablespoon fresh chives
  • 1 teaspoon each garlic powder, onion powder, and dried dill
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper

Instructions

  1. In a medium bowl, whisk together all ingredients. If desired, thin to the desired consistency with additional salsa. Store up to 1 week refrigerated.

Notes

For a spicy spin, use medium or hot salsa, or add hot sauce to taste. 

  • Category: Sauce
  • Method: No Cook
  • Cuisine: Salad Dressing
  • Diet: Vegetarian

Vegan Naan

Your vegan feast isn’t complete without warm and fresh vegan naan on the side! Easy to make with baking staples, this pillowy soft flatbread is perfect for scooping up all your favorite Indian-inspired dishes.

Your vegan feast isn’t complete without warm and fresh vegan naan on the side! Easy to make with baking staples, this pillowy soft flatbread is perfect for scooping up all your favorite Indian-inspired dishes.