Category: Side Dishes & Salad Recipes

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

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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

Peach Burrata Salad

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy…

This peach burrata salad is one of the simplest, best ways to use this seasonal fruit! Juicy ripe peaches, creamy rich cheese, fresh basil, and a drizzle of olive oil and vinegar make each bite a masterpiece. This one is a must-make summer recipe!

Peach Burrata Salad

Why we love this recipe

Peach season is glorious, and what better way to enjoy it than a peach burrata salad? Eating sweet, ripe juicy peaches with creamy, rich burrata cheese is one of life’s great pleasures. Top it with fresh basil, olive oil, and balsamic, and each bite will make you melt.

As two cookbook authors, this is at the top of our summer must-makes. It is absolutely heavenly and so simple to put together—it’s not even really a recipe, more of a combination of stellar ingredients. The candied pepitas are a fun addition inspired by a salad we had at a restaurant; you can substitute purchased roasted salted pepitas or simply omit. Either way, anyone who tastes a bite of this one will rave.

Ingredient notes for peach burrata salad

Peach burrata salad is all about celebrating ripe, beautiful peaches: the perfect summer salad recipe idea. Here are a few notes about the ingredients in this “recipe” (which is really more of an idea):

  • Ripe peaches: Use only ripe, juicy in-season peaches. You may want to taste a slice before making (we’ve had some mealy peaches that feel ripe but don’t taste sweet).
  • Burrata cheese: Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping salads, pasta, and pizza.
  • Fresh basil: Using fresh basil makes this similar to a peach caprese salad, but with burrata cheese. You can also top with other herbs like fresh thyme, chives, or tarragon.
  • Olive oil: A drizzle of olive oil adds richness and flavor.
  • Balsamic vinegar or balsamic reduction: A little drizzle of balsamic vinegar works, but can taste strong so don’t add too much. We like purchased balsamic reduction since it’s thicker and sweeter, or you can make your own balsamic reduction.
  • Flaky salt: We like topping with flaky salt because it makes pops of salty flavor. Our favorite is smoked flaky salt, which infuses another flavor component.
  • Pepitas: These are optional, but add a nice crunchy element. Roasted salted pepitas are easy to find at the store. You can also make candied pepitas: see below! You could also try any type of chopped nut.
Peaches

Tips for ripening peaches

Peaches can be a touchy fruit, and you want the very best ripe peaches for this peach burrata salad. To check ripeness, give the peach a gentle squeeze. It should be slightly soft to the touch. If it feels firm, it will need a few days to ripen. Here’s how to ripen peaches:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.

To make candied pepitas

We recently had candied pepitas in a salad a restaurant, and loved the pop of crunchy, salty sweet flavor. This peach burrata salad is great with them, though you can use any sort of crunchy topper or omit. If you’d like to try them, here’s what we did:

  • Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl.
  • Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.
Peach Burrata Salad on plate.

More recipes with burrata

There are so many great ways to use burrata cheese. We love it best in burrata pasta with tomato sauce, or on a gooey burrata pizza. Of course, it’s classic in a burrata salad with peppery arugula. Here are all of our favorite burrata recipes to browse!

Dietary notes

This peach burrata salad is vegetarian and gluten-free.

Frequently asked questions

What is burrata cheese, and where can I find it?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a delicate mozzarella shell. You can typically find it in the specialty cheese section of most grocery stores or at Italian markets.

What kind of peaches are best for this salad?

Look for peaches that are fragrant, slightly soft to the touch, and have a deep golden color. You can use either yellow or white peaches, depending on your preference.

What other ingredients can I add to this salad?

This salad is incredibly versatile! You can add a variety of fresh herbs like basil, mint, or tarragon, or try adding some chopped nuts like pistachios, almonds, or walnuts for a bit of crunch. Grilled corn and prosciutto are also delicious additions.

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Peach Burrata Salad

Peach Burrata Salad

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 4 servings
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Ingredients

  • 2 to 3 large ripe peaches
  • 1 handful cherry tomatoes, sliced
  • 1 to 2 balls burrata cheese (use 2 balls for 4 servings)
  • 1 handful basil leaves
  • Olive oil 
  • Balsamic vinegar or balsamic reduction
  • Flaky sea salt (smoked, if desired)
  • 1 handful pepitas, roasted or candied (optional; see Notes)

Instructions

  1. Slice the peaches. (Use up to 3 peaches for 4 servings; you can eye-ball the quantities based on the size of the fruit.)
  2. On a platter or separate plates, place the peach slices. Break the burrata into chunks with your hands and place it over the top (using 1 ball for 2 servings or 2 balls for 4 servings).
  3. Top with a few sliced cherry tomatoes, basil leaves, a drizzle of olive oil, a tiny drizzle of balsamic vinegar or balsamic reduction, and a sprinkle of flaky sea salt. If desired, top with roasted salted or candied pepitas.

Notes

Roasted salted pepitas are easy to find at the store. If all you can find is raw pepitas, place them in a skillet over medium heat for 5 to 6 minutes until they start to pop and brown. Remove into a bowl.

Or make candied pepitas: Place ½ cup raw pepitas in skillet over medium heat for 5 to 6 minutes until they start to pop and brown (you can also use roasted salted; skip this step and omit the salt in the next step). Remove into a bowl. Place ¼ cup brown sugar and ½ tablespoon water into the same skillet and stir until it melts. Add the pepitas and ¼ teaspoon salt and stir for 1 to 2 minutes until coated and sticky. Remove to parchment paper in a single layer. Allow to cool until dry, about 1 hour.

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

Linguine Pasta with Garlic & Herbs

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a…

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor a luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!

Linguine Recipe

Why we love this recipe

Here’s a pasta recipe that’s endlessly customizable—and don’t you want to dive right into that bowl? This linguine pasta is a burst of flavor: garlic, Parmesan cheese, fresh basil and chives, and a hint of cream make a luscious sauce that makes you melt into each bite.

Alex and I created this linguine recipe to work for a variety of occasions. It’s great for summer with the fresh herbs: you can even add sliced cherry tomatoes for a vegetarian main dish, or chunks of pan seared chicken or sauteed shrimp. Or, it’s a great side dish for grilled salmon or veggie kabobs. This one’s a favorite of our kiddos too. (Because white sauce pasta? Yum.)

Ingredient notes for linguine pasta

Linguine is quick and simple, and this recipe comes together in under 30 minutes. Like any Italian recipe, it’s all about quality of the ingredients! Here are some tips on ingredients and substitutions:

  • Linguine: Linguine is a long pasta shape similar to fettuccine, but thinner and elliptical shaped instead of flat. It works well with vegetables and creamy sauces, just like fettuccine. (We like it even better than fettuccine because it’s lighter!)
  • Fresh garlic: Don’t make this pasta sauce without the fresh garlic: it’s a must for that aromatic flavor.
  • Fresh herbs: Fresh herbs are another must here. We used basil and chives, but it’s also great with oregano, tarragon, thyme, and fresh dill.
  • Lemon zest: Lemon zest also infuses a big amount of citrus flavor.
  • Milk, cream, Parmesan, Pecorino, and Italian seasoning: This simple mixture makes the base of the sauce. Pecorino cheese is an aged cheese similar to Parmesan, but the bold, salty flavor enhances the sauce even more. We think it’s essential if you can find it!
Linguine Pasta

Ways to make it a main dish

This linguine pasta is simple as is, and works as a side dish to grilled chicken, grilled fish, grilled shrimp, and more. Or, you can do the following to make a main dish pasta:

Shrimp Linguine

Shrimp linguine is a great way to serve this pasta as a main dish

Other pasta shapes

If you love this recipe and don’t have linguine on hand, you can use other long pasta shapes like spaghetti or bucatini. Short pasta shapes work as well with the sauce flavoring, like orecchiette, penne, cavatappi, or gemelli.

Storing leftovers

This linguine recipe tastes best freshly made: the sauce tastes the best and creamiest right out of the pan. We don’t recommend making this recipe ahead, though you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.

Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.

More pasta recipes

Love pasta recipes? Here are some favorites:

Dietary notes

This linguine pasta recipe is vegetarian. For gluten-free, use gluten-free linguine.

Frequently asked questions

What herbs work best for this dish?

You can experiment with basil, parsley, chives, oregano, thyme, or a combination of your favorite herbs.

Can I make this dish ahead of time?

It’s best to enjoy this pasta dish freshly made for the most vibrant flavors. For make ahead prep, you can portion out the sauce ingredients and mince the garlic in advance, storing refrigerated until cooking.

Can I freeze the leftovers?

It’s not recommended to freeze the cooked pasta: this dish is best freshly made.

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Linguine Recipe

Linguine with Garlic & Herbs

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
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Description

Try this simple and delicious linguine recipe with garlic and herbs! Parmesan cheese, fragrant garlic, and fresh herbs flavor the luscious cream sauce that perfectly coats the pasta. Serve it as a side dish, or stir in cooked protein to turn it into a main!

Ingredients

  • 8 ounces linguine
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • Zest from 1 lemon (about 1 teaspoon)
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons grated Pecorino (optional but recommended)
  • ½ tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon kosher salt
  • Fresh ground pepper, to taste
  • ¼ cup chopped herbs (basil and chives, or parsley)
  • Optional add-ins: sliced cherry tomatoes, span seared chicken, sauteed shrimp

Instructions

  1. Start a large pot of generously salted water to a boil. Add the linguine pasta and boil until al dente (check a few minutes before the package instructions indicate and taste to assess doneness). Before draining, reserve about ½ cup pasta water. Then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. In a very large skillet, heat the butter over medium heat. Add the minced garlic and lemon zest and stir briefly. Add the milk, heavy cream, Parmesan cheese, Pecorino cheese, Italian seasoning, and ¾ teaspoon kosher salt and cook for about 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon water. Pour it into the pan with the sauce, then stir at a simmer for 1 to 2 minutes until it thickens.  
  3. Taste and add one more pinch of salt. Enjoy immediately (tastes best freshly made). Leftovers last refrigerated for up to 3 days. If you can, save some of the pasta water and add it when reheating to make the sauce creamy again.
  • Category: Main or side dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Vegetarian

Perfect Sauteed Carrots

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients…

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As cookbook authors, this is a method we turn to again and again!

Sauteed Carrots

Why we love this recipe

Maybe “sauteed carrots” doesn’t sound like an impressive recipe. But believe me, these really are the perfect sauteed carrots! When Alex first made these for me, and I could not believe the flavor. “What is IN these?” I kept asking.

Turns out they’re very simple. These are the most tender, buttery, savory, coins, with a hint of herbaceous fresh thyme and chives. They taste like the best carrots you’ve ever had: but they only have 3 ingredients and take 10 minutes! As two cookbook authors who have made thousands of recipes, these stand out as a fast favorite.

Ingredients to make sauteed carrots

All you need is a handful of ingredients and you’ll have the best sauteed carrots you’ve tasted! We might give up on our roasted carrots altogether, because these carrots are so fast and taste just as good—or better. Here’s what you need:

  • Carrots: we used medium sized carrots from a large bag, but of course you can use fancy rainbow carrots too! (More about carrots here.)
  • Olive oil: All you need is olive oil for great carrots—surprisingly, they come out tasting buttery!
  • Fresh herbs: Fresh thyme is perfect with carrots. We recommend finding fresh herbs for the flavor and beautiful green color against the orange!
  • Salt: Like every recipe, you’ll also need kosher salt (so it’s 3 ingredients, without the salt).
Sauteed carrots

Tips for how to make sauteed carrots—perfectly

Sauteed carrots are quick and simple; here’s what to do:

  • Peel and slice the carrots. We like slicing them on the bias (diagonally) for a nice look.
  • Cover and cook for 4 minutes: no stirring! This is the step that’s different from other sauteed vegetables. For carrots, you’ll cover and cook first. This helps to keep moisture inside the pan and has an effect of steaming while you’re sauteing.
  • Uncover and cook for 3 to 4 minutes, stirring. Sauté comes from the French word “to jump,” so you keep the food moving as much as possible. Add the salt and fresh herbs, and you’re done!
Fresh herbs

Herbs that pair well with carrots

This sauteed carrots recipe is full of flavor from the fresh herbs, which taste much more vibrant versus dried herbs. You can truly taste a difference! The pop of the green herbs against the bright orange also looks stunning. You can usually find fresh herbs in the refrigerated section in your grocery, or if it’s the season herbs are easy to grow! You can use various fresh herbs in this recipe: here’s what we’d recommend:

  • Thyme: Thyme pairs well with carrots, so this is our top choice for herbs.
  • Chives: Chives are also a fantastic flavor combination with carrots. We happened to have some in our garden, so we used a combination of fresh thyme and chives for this recipe.
  • Basil: Peppery basil would also work.
  • Oregano: Oregano is similar to thyme, and also pairs well with carrots.
  • Dill: Dill has a more distinctive flavor, but it’s often paired with carrots since they’re part of the same plant family.
Sauteed carrots

A few variations on sauteed carrots

The flavors of these sauteed carrots are distinctly Mediterranean. If you’d like to change them up to fit well with another cuisine, you can try:

  • Cumin and lime. Add ¼ teaspoon cumin and spritz with lime juice, and they work with Mexican style meals.
  • Soy and sesame. Swap the salt for a few shakes of soy sauce, and top with toasted sesame seeds and these carrots work with Asian style meals.
  • Greek seasoning. Add a few shakes of Greek seasoning instead of the herbs.
Sauteed carrots

Ways to serve sauteed carrots

These sauteed carrots work well as a healthy side dish for lots of different mains! What’s nice is that they’re made on the stovetop, so you can keep the oven free for baking or roasting. Here’s what we’d pair with this tasty vegetable recipe:

Dietary notes

This sauteed carrots recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

Can I use different types of carrots?

While the recipe may call for a specific type, feel free to use your favorite variety. Rainbow carrots add a beautiful pop of color.

Do I need to peel the carrots?

Peeling is optional, but we prefer peeling carrots for visual appeal.

How do I know when the carrots are done?

The carrots should be tender-crisp when pierced with a fork. They’ll continue to soften slightly as they cool.

Can I make this recipe ahead of time?

While best served immediately, you can reheat leftover sauteed carrots gently in a pan or microwave.

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Sauteed Carrots

Perfect Sauteed Carrots

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4
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Description

Here are the best sauteed carrots you’ll ever have! The perfect easy side dish, they’re made with just 3 ingredients and done in 10 minutes. As two cookbook authors, this is a method we turn to again and again!

Ingredients

  • 8 medium carrots (1 pound)
  • 2 tablespoons olive oil
  • ¼ teaspoon plus 1 pinch kosher salt
  • 1 tablespoon chopped fresh thyme (or other fresh herbs — we used a combination of thyme and chives)

Instructions

  1. Peel the carrots and slice them diagonally into rounds (on the bias).
  2. Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
  3. Remove the lid, stir, and add the ¼ teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately. Leftovers store up to 4 days refrigerated; reheat gently on the stovetop. 
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegetables
  • Diet: Vegan

More healthy side dish recipes

This sauteed carrots recipe is one in our collection of easy side dish recipes and vegan side dishes! Here are a few more you might enjoy:

Mediterranean Salad

Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber…

Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!

Mediterranean Salad on plate with dressing.

If there was a green salad we make all the time, it’s this one! After 14 years of writing this food blog, I’m not sure how we haven’t shared this until now. Meet our perfect Mediterranean salad!

Why we love this recipe: This one is so satisfying, full of crunchy veggies like cucumber and onion, salty pops of feta and Kalamata olives, and hints of fresh herbs. We are dill fiends, so we love it with hints of herbaceous fresh dill. Top it off with our Greek Salad Dressing and it’s a perfect side dish, or top it with protein for a filling and healthy dinner!

PS If you love these flavors, see our top Mediterranean Diet Recipes!

Ingredients in Mediterranean salad

There are many ways to make a Mediterranean salad, and here’s our spin! It’s designed as a side salad, but as I mentioned above there are loads of ways to add protein to make it a main dish (my favorite thing to order when I’m out to eat).

Here’s what you’ll need:

  • Romaine lettuce: We like the crunch of romaine. If you have to substitute, use butter lettuce.
  • Cucumber, onion, and tomato: These vegetables also star in the famous Greek salad.
  • Kalamata olives: Kalamata olives are key, but you can swap in other varieties like Castelvetrano.
  • Feta cheese: Feta is key here for the briny salty flavor, and it’s evocative of a Greek salad. You can omit it for vegan diets (or use vegan feta, purchased or homemade).
  • Dressing: We love this salad with our Greek salad dressing, but you can also use Italian dressing or tahini sauce.
Mediterreanean Salad Ingredients.

How to make Mediterranean salad (basic steps)

This Mediterranean salad recipe uses our favorite homemade Greek salad recipe, but it still only takes about 20 minutes to make. Here are the basic steps (or jump to the recipe):

Step 1: Chop the fresh ingredients.

Step 1: Chop the fresh ingredients.

Step 2: Add the olive oil gradually.

Step 2: In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon mustard, oregano, optional garlic, and salt in a medium sized bowl. Gradually whisk in the olive oil.

3: Assemble the salad ingredients and serve.

Step 3: Add the fresh ingredients to a plate or bowl, topping with feta cheese and fresh herbs. Top with dressing and serve.

Variations and additions

How to mix up this Mediterranean salad recipe? First, you can add different vegetables or swap in different dressings. Here are a few ideas:

  • Chickpeas or white beans: To add vegan protein, add drained and rinsed chickpeas or white beans
  • Bell peppers: Add fresh chopped red or green bell pepper or even sliced roasted bell peppers.
  • Canned artichoke hearts: Chopped artichokes add a tangy flair.
  • Broccoli: Mix in a bit of raw broccoli florets, or even steamed cauliflower.
  • Quinoa: A bit of cooked quinoa also makes a heartier salad.
  • Dressing: Try Tahini Sauce, Italian Dressing, our basic Vinaigrette Recipe, or Lemon Vinaigrette instead.

Protein adders

Our other favorite thing to do with Mediterranean salad is to make it into a healthy dinner idea! Often we’ll do this when we’re ordering at a restaurant, since many have this option. It’s a great way to make this salad into a gluten free dinner. Some ideas for adding protein are:

Mediterranean Salad Recipe on plate with vinaigrette dressing.

Storing leftovers and make ahead notes

If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.

For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).

More salad recipes

Before you get to the recipe, here area a few more favorite green salad recipes we love! Hope you enjoy this one and let us know in the comments below what you think.

Dietary notes

This Mediterranean salad is vegetarian and gluten-free. For plant-based, vegan and dairy-free, omit the feta cheese.

Frequently asked questions

What kind of olives should I use?

Kalamata olives are a classic choice for Mediterranean salad, but you can also use other varieties like black olives, green olives, or a mix.

Can I make the salad dressing ahead of time?

Yes, you can prepare the vinaigrette in advance and store it in the refrigerator for up to a week. Just bring it to room temperature shake it well before using to re-emulsify the dressing.

What other fresh herbs can I use besides dill?

Dill is a common herb in Mediterranean cuisine, but you can also try parsley, mint, oregano, or a combination of your favorite herbs.

How do I prevent my salad from getting soggy?

To avoid a soggy salad, wait to dress the salad until right before serving. You can also pat the vegetables dry after washing them to remove excess moisture.

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Mediterranean Salad

Mediterranean Salad

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
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Description

Here’s one of our very favorite green salad recipes: this Mediterranean salad! It’s packed with crunchy fresh vegetables like cucumber and onion, juicy tomatoes, briny olives, and topped with a sprinkle of salty feta, fresh herbs, and a zingy lemony vinaigrette. It’s a hit every time we serve it!

Ingredients

  • 8 cups lettuce, chopped into bite sized pieces
  • ⅓ cup olives, sliced in half
  • 1/2 English cucumber, chopped
  • 2 small tomatoes or 1 cup cherry tomatoes 
  • ½ cup feta cheese
  • ¼ cup sliced red onion
  • 1 handful chopped or torn fresh herbs (dill, basil, cilantro or parsley)
  • 1 recipe Greek Salad Dressing:
    • 1 tablespoon red wine vinegar
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon dried oregano or za’atar
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 6 tablespoons olive oil

Instructions

  1. Chop the fresh vegetables as noted above.
  2. In a medium bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, oregano, kosher salt and black pepper. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks). The dressing may separate after sitting which is okay; simply whisk again before serving.
  3. To serve, place the greens on a plate. Top with the vegetables, then feta crumbles and herbs. Drizzle with the desired amount of dressing and serve.

Notes

As an alterative, substitute Tahini Sauce for the Greek Salad Dressing.

Variations: Add drained rinsed chickpeas or chopped red or green bell pepper.

Protein adders: Consider topping with grilled chicken, pan seared chicken, baked salmon, seared salmon, sauteed shrimp, grilled shrimp kabobs, or baked tofu.

If you want to make this Mediterranean salad ahead, you can chop the vegetables in advance and make the dressing, storing both in separate containers. It’s best to chop the tomato as close to serving as possible. When serving, allow the dressing to come to room temperature, then assemble the salad.

For storing leftover salad, leftovers with dressing last for up to 1 day refrigerated (salads do become soggy over time).

  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

Chicken Pasta Salad

This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a…

This tangy chicken pasta salad is packed with Mediterranean flavors and is our family-favorite summer lunch or dinner! It’s a mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.

Chicken Pasta Salad on plate with lemons and spoon

Summer is pasta salad season, in our opinion. Here’s a new recipe our entire family goes crazy over: this chicken pasta salad! It’s full of bright Mediterranean-inspired flavors, and so fun and carefree, Alex and I love it for patio meals or picnic lunches.

The chicken is easy to pan sear and comes out so flavorful! Pair that with both fresh and sun dried tomatoes, tangy artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette, and the mixture of flavors and textures is unreal! It’s a spin this popular tortellini salad we’ve been making for years, and this chicken version is a new fave.

“This dish is amazing. The flavors are spot on. Such a refreshing summer dish. I put the chicken breasts on the grill. Very easy recipe. Can’t wait to make it again!” -Nancy

Ingredients in this chicken pasta salad recipe

We love this chicken pasta salad recipe as a lunch idea (it saves well for days) or a simple dinner on the patio. It’s also great as a summer side dish for a potluck or barbecue. While the ingredient list in the recipe below may seem long, never fear! Many are pantry staples.

  • Chicken: You’ll need chicken cutlets here, or you can butterfly the chicken yourself (simply slice it in half horizontally).
  • Penne pasta: We like penne pasta in a pasta salad, but you can use other short pasta like fusilli (spirals) or shells.
  • Cherry tomatoes and sundried tomatoes: Two types of tomatoes add big flavor.
  • Canned artichoke hearts: Artichokes bring a signature tang: these are required!
  • Red onion, arugula, garlic, and parsley (optional): These fresh ingredients round out the fresh flavors.
  • Fresh lemon: Both the zest and juice add big flavor to this recipe.
  • Shaved Parmesan cheese: This savory, chewy element makes the salad extremely satisfying. Omit it for dairy-free.
  • Seasonings and pantry ingredients: Italian seasoning, garlic powder, onion powder, oregano, smoked paprika, and salt round out the seasonings list. Olive oil is used for cooking the chicken and the dressing, and red wine vinegar makes a pop in the dressing.

How to make chicken pasta salad (basic steps)

This chicken pasta salad recipe requires about 30 minutes of prep time to cook the chicken, boil the pasta, and make the dressing. There are a few things you can do in advance (see below). Here are the basic steps:

Step 1: Pan sear the chicken breast.

Step 1: Mix the chicken cutlets with salt and seasonings. Add olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.

Step 2: Boil the pasta.

Step 2: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.

Step 3: Whisk the dressing.

Step 3: Whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Chop the tomatoes, sun dried tomatoes, artichokes, onion, and herbs.

Step 4: Once the pasta is done, immediately place it in a bowl with the vegetables, dressing, cooked chicken, Parmesan cheese shavings, arugula, and fresh ground black pepper. Serve and enjoy!

Chicken pasta salad with hands holding the platter

💡Why buy organic chicken? We recommend buying organic since it’s the high-quality meat that is raised sustainably without chemicals. Organic standards require that the chickens have access to the outdoors and cannot be given antibiotics or growth hormones (happy chickens!).

Variations: other vegetables & cooking methods

There are loads of ways to mix up this chicken pasta salad — here are a few ideas we love!

  • Grilled chicken: One recipe tester used grilled chicken and said it was delicious: we love this idea!
  • Spinach or kale: Use these greens instead of the arugula
  • Fresh or canned corn: Adding corn adds a nice summery element.
  • Other vegetables: like zucchini, bell pepper, or olives are great adders
  • Feta cheese: Using feta instead of Parmesan adds another pop of salt.
  • Basil, dill or oregano: these herbs are also delicious (keep in mind, basil turns brown during storage).

Storing leftovers and make ahead info

This chicken pasta salad recipe stores up to 5 days refrigerated and still tastes great! Before serving leftovers, allow them to come to room temperature and add a swirl more olive oil or a bit more salt as necessary.

Another option for making this pasta salad ahead is cooking the chicken and pasta and making the dressing, then refrigerating them separately. Right before serving, chop the vegetables and mix together the ingredients.

More pasta salad recipes

We’ve made so many pasta salad recipes, and each one has a place in our hearts! Here are some of our favorites:

Frequently asked questions

Can I make this salad ahead of time?

Absolutely! This salad is a great make-ahead option. You can prepare all the components separately, store them in the refrigerator, and combine them just before serving. The flavors will meld and develop even more over time.

Can I substitute the arugula with another leafy green?

While arugula offers a peppery bite that complements the other ingredients, you can substitute it with spinach, kale, or even romaine lettuce if you prefer a milder flavor.

How can I add more protein to this salad?

If you’d like to increase the protein content, consider adding cooked chickpeas or white beans to the salad (increase the salt as well to account for the additional ingredients).

How do I store leftover chicken pasta salad?

Store any leftover salad in an airtight container in the refrigerator for up to 3-4 days. The arugula may wilt slightly over time, but the overall flavor will remain delicious

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Chicken Pasta Salad

Chicken Pasta Salad

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6
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Description

This tangy chicken pasta salad is packed with Mediterranean flavors and makes for a satisfying summer lunch or dinner! It’s a stellar mix of tender chicken, sun dried tomatoes, artichokes, Parmesan cheese, fresh herbs, and a zesty vinaigrette.

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
  • 1 to 1 ¼ teaspoons kosher salt
  • ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika
  • Freshly ground black pepper
  • 2 tablespoons olive oil

 

For the pasta salad: 

  • 8 ounces penne pasta
  • 1 ½ cups cherry tomatoes, sliced in half
  • ¼ cup sundried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 tablespoons finely chopped parsley or chives, optional
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 cups baby arugula
  • ¼ cup shaved Parmesan cheese
  • Fresh ground black pepper, to taste

Instructions

  1. Cook the chicken: Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt*. In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing into cubes, then measure out 2 ½ cups to add to the salad.
  2. Start a large pot of well-salted water to boil. Boil the pasta until al dente, according to the package instructions. Drain the pasta and run cool water over it until it is room temperature.
  3. Meanwhile, prepare the tomatoes, sun dried tomatoes, artichoke hearts, onion, and parsley or chives as noted in the ingredients list above.
  4. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  5. As soon as the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the arugula, Parmesan cheese, and fresh ground black pepper and stir to combine. 
  6. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).

Notes

*Note: If the chicken is closer to 1 ½ pounds, use up to 1 ¼ teaspoons kosher salt. If you buy the chicken as breasts that are not already butterflied or cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book (or butterfly!). Unfold the breast like a book, then cut along the fold to separate the two halves.

  • Category: Pasta salad
  • Method: Stovetop
  • Cuisine: American

Grilled Veggie Kabobs

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re a great…

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re a great side dish for any summer meal.

Vegetable kabobs

Ready for the best, easiest summer side dish? Let’s make veggie kabobs! Alex and I love making grilled dinners nightly in the summer. And these skewers combine all our favorite vegetables, perfect for serving over rice or quinoa for a delicious meal.

Why we love this recipe: This is our tried and true method for making veggie kabobs with the best vegetables and a simple seasoning blend. They come out tender and charred, the ideal grilled side dish for summer meal! We like serving them over cilantro lime rice alongside grilled tofu, grilled salmon, or grilled chicken.

The best vegetables for veggie kabobs

You can mostly use any veggies you want for veggie kabobs, but some are not ideal here. The trick is to use veggies that all cook in a relatively similar timeframe. That means no extra hard veggies like carrots or potatoes (or parboil them first). Here are the best vegetables for veggie kabobs, in our opinion:

  • Bell peppers, multi-colored for a beautiful look
  • Red onion or white onion
  • Zucchini or yellow squash, or a combination of both
  • Mushrooms, either baby bella (cremini) or white button
  • Cherry tomatoes or grape tomatoes

More veggie skewer ideas

Pineapple adds a nice sweet and savory combination. Small 1 to 2-inch sections of corn on the cob works, and so does diced eggplant. You can use cauliflower, but we recommend steaming it first (see this Grilled Cauliflower recipe).

Vegetables to avoid on kabobs

What veggies to avoid here? Broccoli and asparagus are too hard to skewer. Carrots and potatoes should be avoided, or you should parboil them first. Brussels sprouts also aren’t ideal for skewers, since they take slightly longer to grill then the above veggies.

Veggie kabobs

Tips for chopping for vegetable skewers

Once you’ve selected your veggies, here’s what to note for the skewering process:

  • Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked.
  • If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop.
  • Or, use metal skewers! We purchased some metal skewers to save us from the soak. (Worth it.)

Seasoning for veggie kabobs

How to season veggie kabobs? You can make marinated veggie kabobs, but we prefer just throwing them on the grill with olive oil and seasonings. Here’s what we’ve found makes a killer seasoning blend. Throw on equal parts of garlic powder, onion powder, dried oregano, smoked paprika, and salt.

Smoked paprika is a smoky version of regular paprika you should be able to find at your local grocery: it really carries the flavor here!

Sauce variations

A variation we often take on these veggie kabobs? Brushing the veggies with a sauce! Skip the seasonings above and just go with the sauce. You’ll want to do it twice: once before they go on the grill, and then a generous slather afterwards. Here are a few sauces we’ve tried and loved:

Vegetable skewers

Grill time for veggie kabobs

Once you’ve cut and seasoned the veggie kabobs, throw the them on the grill! Here are the specifics on timing and heat level (or jump right to the recipe):

  • Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  • Chop and skewer the veggies and season. See the recipe below.
  • Grill on the grates for 10 to 12 minutes. Cook until charred and tender, turning every few minutes.

Make it a meal

These vegetable kabobs (aka skewers) are a fantastic side to round out a grilled meal. Here are a few ways to pair it!

Dietary notes

These grilled veggie kabobs are vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

What are the best vegetables to use for grilling on skewers?

Sturdy vegetables like bell peppers, onions, zucchini, summer squash, mushrooms, eggplant, and cherry tomatoes hold up well on the grill. Make sure to parboil very hard vegetables like potatoes or carrots.

Should I pre-cook my vegetables before grilling them on skewers?

It depends on the vegetable. Dense vegetables like potatoes, carrots, or beets benefit from parboiling or roasting before grilling to ensure they cook through. Most other veggies can be grilled directly from raw.

How do I prevent my vegetables from burning on the grill?

Soak wooden skewers in water for at least 20 minutes before grilling.
Cut vegetables into similar-sized pieces for even cooking.
Cook over medium high heat and flip the skewers regularly.
If using a charcoal grill, keep the coals to one side for indirect heat.

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Vegetable kabobs

Grilled Veggie Kabobs

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
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Description

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.

Ingredients

  • 1 red onion
  • 3 multi-colored bell peppers
  • 1 small zucchini
  • 8 ounces baby bella (cremini) mushrooms (or button mushrooms)
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • ½ teaspoon each* garlic powder, onion powder, dried oregano, smoked paprika, and kosher salt
  • Fresh ground black pepper, to taste
  • Optional: lemon wedges

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. If using wooden skewers, soak them at least 20 minutes.
  3. Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
  4. Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
  5. Place the skewers directly on the grill. Grill 10 to 12 minutes until tender and blackened, turning every few minutes. If desired, spritz with lemon wedges before serving.

Notes

*You can also brush the skewers generously with BBQ sauce or teriyaki sauce before grilling and then after grilling.

  • Category: Side dish
  • Method: Grilled
  • Cuisine: Grilled
  • Diet: Vegan

Easy Salad Bar Ideas

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.

Salad bar ideas

Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!

There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.

Top salad bar ideas

The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):

  1. Greens: Romaine lettuce, spinach, and mixed baby greens.
  2. Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
  3. Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
  4. Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
  5. Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
  6. Whole grains: Try cooked quinoa, barley, farro, bulgur wheat, brown rice, or wild rice.
  7. Nuts and seeds: Try almonds, cashews, peanuts, walnuts, pecans, hazelnuts, pistachios, pumpkin seeds, sesame seeds, and sunflower seeds.
  8. Raw veggies: Chop raw vegetables for toppings like carrots, broccoli, green onions, cauliflower, red onion, cherry tomatoes, and bell peppers.
  9. Bacon bits: Bacon bits are classic, as is cubed ham. (We eat mostly vegetarian so we use this coconut bacon).
  10. Salad dressing: Try our list of top homemade salad dressing recipes.
  11. Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Salad bar ideas

Tips for prep

The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).

Salad dressings for a salad bar

Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:

Balsamic Vinaigrette recipeBalsamic VinaigretteHomemade Ranch DressingRanch DressingCaesar dressingCaesar DressingThousand island dressing recipeThousand Island DressingItalian Dressing recipe in bowl with spoonItalian DressingChopped salad recipe | Radish salad with blue cheese dressing | Blue cheese dressingBlue Cheese Dressing
Salad bar ideas

Dietary notes

These salad bar ideas are vegetarian, vegan, gluten-free, dairy-free, and plant-based (depending on which ideas you use for your salad).

Frequently asked questions

What are some creative salad bar ideas?

Offer seasonal ingredients: berries in summer, apples in fall, etc.

Include cuisine-centered flavors: Mediterranean, Asian, Mexican, etc.

Provide a “build your own” option for customized salads.

Offer pre-made salad combinations for inspiration.

Include a “superfood” section with ingredients like quinoa, chia seeds, and hemp seeds.

How can I make my salad bar more appealing to kids?

Include kid-friendly toppings like grapes, raisins, and goldfish crackers.

Create a separate “kiddie corner” with bite-sized options.

Use colorful bowls and utensils to make it more fun.

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Salad Bar Ideas

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  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: Varies
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Description

These DIY salad bar ideas are easy to prep! A plate loaded with salad toppings is perfect for weeknight dinners or feeding a crowd.

Ingredients

Instructions

  1. Make the hard boiled eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  2. Wash and chop the vegetables; place them in serving bowls.
  3. Drain and rinse the chickpeas or beans, if using.
  4. Make the salad dressing. Serve!

Notes

These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Vegan Refried Beans

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much…

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned.

Vegan refried beans

Looking for a tasty way to whip up plant-based refried beans? Hot tip for you: run, don’t walk, to make these homemade vegan refried beans! They’ve got a creamy texture and buttery flavor that tastes loads better than canned beans.

Why we love this recipe: Garlic, olive oil, and a few spices make these vegan beans taste incredible. You can use canned beans or beans that were cooked from dry. Alex and I love to make homemade refried beans because they are so tasty and seriously quick. They’re perfect as a side to serve with enchiladas or a side for tacos, or even as a refried bean dip!

Tips for vegan refried beans

Homemade refried beans are often made with bacon fat, lard, or butter. But this vegan refried beans recipe has big flavor using only olive oil! It tastes so much better than canned, you’ll be hooked on making your own beans at home. Here are a few tips for the best vegan refried beans:

  • Use canned or dry pinto beans. It’s quickest to use canned pinto beans, but you can use cooked pinto beans if you have them on hand. Use this pinto beans recipe to cook them from scratch, or this Instant Pot refried beans recipe.
  • Add garlic, chili powder, and cumin. You’ll sauté the garlic in olive oil, then add the beans and spices and cook until they’re infused.
  • Use the can liquid to add creaminess. Using the pinto bean can liquid for cooking the beans adds creaminess and body! If you’re using dry beans, water works too.
  • Mash them up! The best way to get that refried bean texture is using potato masher! A fork works if you don’t have one.
Pinto Beans in bowl.

Variations and mix-ins

This vegan refried beans recipe is very customizable. Here are a few ways to change it up:

  • Use black beans. Swap in black beans for a slightly different flavor (or follow this Refried Black Beans Recipe).
  • Use vegan butter. Use vegan butter in place of olive oil for an even richer flavor. Look for a vegan butter that is organic and minimally processed (Miyoko’s is a brand we like).
  • Add heat. To make spicy refried beans, mix in chopped pickled jalapeno peppers, canned green chilis, sauce from a can of chipotle peppers in adobo sauce, or a pinch of chipotle powder.
Vegan refried bean dip

Ways to serve vegan refried beans

How to serve vegan refried beans? They’re a great component to add plant based protein to vegan meals. Here are a few of our top ways to serve them:

  1. Tacos: Try them as a side to go with tacos, like these Vegan Carnitas Tacos. Or use them in Refried Bean Tacos or Cauliflower Tacos.
  2. Bean dip: This refried bean dip is a great vegan appetizer.
  3. Nachos: Try them in vegan nachos with vegan nacho cheese.
  4. Taquitos: Make baked flautas (aka taquitos) as a snack: omit the cheese to keep it plant based.
  5. Sopes: Mix up these vegan homemade sopes to fill with beans.

Dietary notes

This vegan refried beans recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

Are purchased refried beans vegan?

No, not all refried beans are vegan. Traditional recipes and many store-bought versions often contain lard (rendered pork fat). Be sure to check the ingredients list for lard or other animal products before purchasing or consuming refried beans.

What kind of beans are best for making vegan refried beans?

Pinto beans are the most common choice for traditional refried beans, but you can also use black beans, kidney beans, or even a combination of different beans. Pinto beans tend to be creamier and mash up more easily, while black beans have a firmer texture.

How can I make my vegan refried beans creamier?

If you want a creamier texture, you can add a few tablespoons of water to the mashed beans.

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Vegan refried beans

Vegan Refried Beans

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 ½ cups (4 servings)
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Description

These easy vegan refried beans have incredible buttery flavor, and only take 20 minutes to make! Homemade tastes so much better than canned!

Ingredients

  • 2 garlic cloves
  • 2 15-ounce cans pinto beans or 3 cups cooked pinto beans, plus ¾ cup can liquid or water
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt

Instructions

  1. Mince the garlic. Drain the beans and reserve the can liquid in a glass measuring cup. (Use water if using cooked beans.)
  2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns.
  3. Turn the heat to medium low and carefully add the beans (liquid hitting oil can cause it to spit!), ½ cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally, adding the remaining ¼ cup can liquid when it starts to become drier. (How long you cook will depend on the bean brand or whether you’re using beans cooked from dry.) When the liquid gets thick and the beans become easy to mash, remove from the heat. Mash with a potato masher (or a fork) until the desired texture is reached. If you’d like to loosen up the texture, add more water. Serve immediately.
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

More plant based resources

Looking to eat more vegan and plant based recipes? Here are some of our favorite resources:

Classic Three Bean Salad

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw…

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).

Bean Salad

Why we love this recipe

Here’s our favorite spin on that classic bean salad—you know, the kind at picnics and potlucks long into the cicada-buzzing summer? It seems like everyone has their own way to make this American classic.

Here’s our spin on the bean salad Alex and I grew up with, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)

Ingredients in this three bean salad

Our spin on three bean salad is just as easy to make as the 1950’s style classic. The main steps are “dump and stir”: literally open the bean cans and stir everything together! At the same time, we wanted to liven up the classic by cutting back on the sugar and adding some freshness. Here’s what you’ll need for this three bean salad:

  • Kidney beans and pinto beans: We like pinto beans in a bean salad, since the common chickpeas can have a tough texture and don’t soak up the marinade as quickly.
  • Canned green beans and wax beans: Adding yellow wax beans to this bean salad makes a nice color contrast! They can be harder to find at the grocery, so you can also use only canned green beans.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple color.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: Bean salad works well with white vinegar, just like a classic cucumber salad. It adds just the right astringent punch, balanced by the salt and sugar.
  • Dried dill and garlic powder: These seasonings heighten the savory and fresh flavors in this dish.
Bean salad recipe

The back story on bean salad

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source).

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Three bean salad

Serve right away or marinate

You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

Tip for slicing the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape.

Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy. Cut slices from the tip to the root—instead of through the middle. It’s easiest to explain by showing you: watch minute 1:40 of this How to Cut an Onion video!

Three bean salad recipe

Storing leftovers and make ahead tips

You can store this homemade bean salad recipe refrigerated for 3 to 5 days. Like a pickle, the flavor gets better over time! It’s great for lunches throughout the week. Beans eventually spoil even when refrigerated, so we recommend not eating after 5 days.

More bean salad recipes

We’re huge fans of this easy salad and it works for picnics, potlucks, summer grilled meals, and as a side any time of the year. It’s a protein-packed vegan side dish, so it helps to make any vegetarian or plant-based meal more filling. Here are a few other bean and legume-based salads you might enjoy:

Dietary notes

This bean salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What types of beans are used in a classic bean salad?

A classic bean salad typically uses a combination of canned beans, such as kidney beans, garbanzo beans (chickpeas), and green beans. Some variations may also include wax beans or black beans.

Can I use dried beans instead of canned beans?

You can use dried beans, but they will need to be cooked beforehand according to package directions. This will require additional preparation time compared to using canned beans. You also may need to adjust the salt quantities.

Keep in mind, one 15-ounce can is equal to 1 ½ cups cooked beans.

How can I change up the dressing in a classic bean salad?

The dressing for a classic bean salad is usually a vinaigrette made with oil, vinegar, sugar, and seasonings. Common variations include adding Dijon mustard, herbs like parsley or dill, and spices like garlic powder or onion powder.

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Bean Salad

Classic Bean Salad

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4.9 from 15 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8
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Description

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).

Ingredients

  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • ½ cup white vinegar*
  • ¼ cup olive oil
  • 2 tablespoons granulated sugar
  • ¼ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegan