all things food
These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad. These quinoa s…
Zia Lena’s Date Bars
These date bars come from my great aunt’s recipe book, and will surely be your next favorite. These soft cookie bars are filled with plump, chopped Medjool dates and ground walnuts, perfect for a Christmas cookie tray or a mi…
These date bars come from my great aunt's recipe book, and will surely be your next favorite. These soft cookie bars are filled with plump, chopped Medjool dates and ground walnuts, perfect for a Christmas cookie tray or a mid-day treat!
READ: Zia Lena’s Date Bars
This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]
This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.
Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!
There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:
These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:
This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.
To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:
There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:
This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:
Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.
And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.
Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:
Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese crumbles.
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(6 votes, average: 5.00 out of 5)
Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes 
Yield: 4 This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.
*Or try toasted walnuts or glazed walnuts.
Category: Side dish
Method: Raw
Cuisine: SaladKeywords: Pomegranate salad
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
This article is from Delicious Everyday.
This Vegan Cream Cheese Frosting is delicious atop cakes and cupcakes! It’s creamy with a hint of maple, and it’s completely vegan! This frosting recipe has a delicious vanilla and maple flavo…
This article is from Delicious Everyday.
This Vegan Cream Cheese Frosting is delicious atop cakes and cupcakes! It’s creamy with a hint of maple, and it’s completely vegan! This frosting recipe has a delicious vanilla and maple flavor, and works great for Fall treats! Spread some on these Vegan Pumpkin Cookies, Pumpkin Muffins, or Flourless Chocolate Brownies. It’s super easy to...
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My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are goin…
My Chickpea Avocado Feta Salad is one of my all-time favorite salads. It’s so good, I even put the recipe in our cookbook. It was one of the few from the blog that made it into the book:) Well, if you are a fan of that salad like me, you are going to LOVE my…
The post Fall Chickpea Salad appeared first on Two Peas & Their Pod.
You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you.
The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.
You guys, Thanksgiving is right around the corner! And if you’ve been looking for a vegetarian (or vegan) main dish for Thanksgiving, this one is for you. And if you just want a show-stopping Autumn-inspired dish for any other day of the week, this one is for you, too. ;) This Wild Rice Stuffed Acorn Squash is is colorful, flavorful, full of texture, and just as delicious as it is beautiful. It’s definitely a new favorite that I’m going to be making every year going forward!
The recipe as written below is vegetarian because it does include butter. To make this recipe vegan, simply swap the butter with a vegan butter substitute or your favorite cooking oil. I do feel like the butter adds some extra richness because of the butter cream, so a vegan butter substitute will probably be the closest flavor match.
I used Lundberg Wild Rice Blend, but if that is not available in your area or you want to swap it out for other reasons, it can easily be swapped out for any grain or grain mix that you like. Just cook your grain according to the package directions, using broth in place of water for extra flavor, as I did below. Then simply add the cooked grain into the recipe at the same point I added the cooked wild rice blend.
Sure, these stuffed acorn squash are pretty, but how do you eat them?? Just dig in with a fork, grabbing some of the baked acorn squash flesh on each forkful with the filling. Think of it kind of like eating a stuffed baked potato. And while acorn squash skin is edible, it can be quite tough, so I usually just scoop everything out of the skin and leave the shell of skin behind. :)
You can prepare the wild rice filling ahead of time, and then bake the acorn squash, stuff it, and finish baking the day it will be served. I think it’s best to roast the squash the day of instead of fully baking and assembling the day before because it will take just as long to reheat the stuffed squash in the oven as it would to just bake it fresh. But you can save time by preparing the filling the day before. The color of the filling may dull a bit when prepared ahead, but the flavor should still be just as delicious!
Looking for more Thanksgiving recipes? Check out our Holiday Recipe category!
Begin cooking the wild rice blend first because it takes the longest. You can use a different grain if you prefer. To cook this Wild rice blend, combine ½ cup of the rice blend with 1 cup vegetable broth. Place a lid on top, bring it up to a boil over high heat, then reduce to low and let simmer for 45 minutes.
Preheat the oven to 400ºF. Cut two acorn squash in half, lengthwise, then scoop out the seeds with a spoon.
Place the acorn squash on a parchment-lined baking sheet. Season the cut sides of the acorn squash with a small pinch of salt and pepper. Turn the squash over so it is cut side down, then transfer to the preheated oven and bake for 20 minutes.
After roasting for 20 minutes the squash will be mostly tender, but it will be baked again once stuffed to finish it off. While the acorn squash is roasting, begin making the rest of the filling…
Dice an onion and add it to a deep skillet with 2 Tbsp butter. Sauté over medium heat until the onion is soft.
While the onion is sautéing, finely dice 3 ribs celery. Add them to the skillet and continue to sauté.
While the onion and celery are sautéing, core and dice an apple. Add the apple to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté just a few minute more or just until the apple begins to soften.
When the wild rice blend is finished cooking, add it to the skillet, along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and about 1 Tbsp chopped fresh parsley. Stir to combine.
And then you have the finished stuffing. It’s so colorful, has so much texture, and it is SO DELICIOUS. Give it a taste and adjust the salt to your taste buds.
Finally, turn the squash over so they are cut side up (you can transfer to a casserole dish if you’d like, or leave them on the baking sheet) and stuff the cavities with the wild rice mixture. Bake the stuffed acorn squash for an additional 20 minutes, then serve.
The post Wild Rice Stuffed Acorn Squash appeared first on Budget Bytes.
A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.
Vibrant, fresh radicchio is topped wi…
A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.
Vibrant, fresh radicchio is topped with a creamy cashew ricotta dressing that adds a beautiful lemony, garlicky flavor to the salad. And then come roasted beets, crispy roasted garlic, and candied walnuts.
Radicchio Salad with Cashew Ricotta Dressing from Minimalist Baker →
We’ve made a number of energy bites on the blog before, but these ones might take the cake. Or the brownie? Either way, these brownie bites are incredibly delicious.
My very first no-bake brownies can be found here, which were inspired by the super ta…
We’ve made a number of energy bites on the blog before, but these ones might take the cake. Or the brownie? Either way, these brownie bites are incredibly delicious.
My very first no-bake brownies can be found here, which were inspired by the super talented Sarah at My New Roots.
What you need to know: 7 whole food ingredients, 1 food processor, 15 minutes required; refined sugar-free; tastes like dessert; rich in antioxidants and omega-3 fatty acids; your friends and family will be in awe of your majestic healthy dessert-making abilities.
Grandma’s Biscotti Recipe
My grandma’s recipe for biscotti – classic twice-baked Italian cookies that are first shaped like a slab or flat log and baked, then sliced diagonally and baked again – is the best!
READ: Grandma’s Biscotti Recipe
My grandma's recipe for biscotti - classic twice-baked Italian cookies that are first shaped like a slab or flat log and baked, then sliced diagonally and baked again - is the best!
Kentucky Derby Chocolate Bourbon Walnut Pie
This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as “derby pie” is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a g…
This wonderfully decadent chocolate-walnut bourbon pie, affectionately known as "derby pie" is a Kentucky tradition! Very similar to pecan pie in taste and texture with the addition of chocolate chips and a good splash of bourbon, this will become a fast favorite.
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