Vegan Grain Bowl with Butternut Squash

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Butternut squash is a perfect winter squash that offers a sweet nutty flavor. Commonly roasted or baked, this squash is low in calories and a good source of vitamin c, calcium, iron, phosphorus and copper. This healthful salad gives you even more nutrients thanks to the addition of pecans, which contain oleic acid along with phenolic antioxidants that may help reduce the risk of heart disease. Toss with a light dressing and you’ve got yourself a delicious heart healthy salad.

Ingredients

1 cup quinoacooked according to package directions
12 oz butternut squashpeeled and diced
3 tbsp olive oildivided
2 tbsp fresh lemon juicestrained
2 tsp organic maple syrup
1 honey crisp applecored and thinly sliced
1 cup pecanstoasted
2 cups fresh kalefinely chopped
Celtic sea salt
Fresh cracked black pepper

Directions

Cook quinoa according to package directions and set aside to cool.

Preheat the oven to 400 degrees Fahrenheit. Grab a large bowl and toss the butternut squash with 1 tbsp. of oil and season well with salt and pepper. Place contents on a baking sheet in a single layer and bake, tossing once, for 20 minutes, or until tender. Once done, set aside to cool.

To make the dressing, combine 2 tbsp. olive oil in a mason jar that has a lid. Add lemon juice, maple syrup and salt and pepper to taste. Seal the lid and shake to fully incorporate.

In a large bowl, add all ingredients and toss well. Enjoy!

NOTES: This dish makes a great lunch or dinner meal with a slice of crusty bread and a refreshing beverage.

Chickpea Spring Salad

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This salad is full of plant-based protein and bright colors, a great option to pack for lunch or a healthy dish to bring to your next barbecue this Spring!

Ingredients

15 oz can of chickpeasrinsed and drained
1 head leaf lettucerinsed, drained and chopped
½ yellow bell pepperseeded, veined and chopped
½ red bell pepperseeded, veined and chopped
¼ cup red onionthinly sliced
10 grape tomatoeshalved
1 medium cucumberquartered and thinly sliced
4 oz feta cheesecrumbled
5 radisheshalved and thinly sliced
1 medium avocadohalved and thinly sliced
For the dressing:
2 tbsp olive oil
2 tbsp lemon juice
2 cloves garlicgrated
1 tsp dried oregano
salt and black pepper to taste

Directions

Place lettuce in a large mixing bowl. Add the rest of the ingredients and lightly toss to combine.

In a mason jar with lid, add the dressing ingredients. Seal and shake for about 25 seconds or until all ingredients are combined. Pour over salad and toss.

Apple Spinach Salad with Cranberries and Feta

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If you are looking for a light lunch or a side to a lovely dinner, you have got to make this recipe. Each bite is packed with nutrients, antioxidants, and fiber, providing a sweet and savory bite.

Ingredients

12 oz baby spinachrinsed and dried well
2 medium apples (one fuji and one granny smith)cored and thinly sliced
½ red onionfinely sliced
½ cup walnut halves
½ cup cranberries
5 oz feta cheesecrumbled
Vinaigrette:
¼ cup Braggs organic apple cider vinegar
3 tbsp extra virgin olive oil
1 tbsp local honey
1 garlic clovegrated
1 tbsp Dijon mustard
Celtic sea salt and fresh cracked black pepper to taste

Directions

Add spinach, apples, red onion, cranberries, walnuts and half of the Feta cheese in a large bowl and toss lightly.

Grab a mason jar with a lid and add all vinaigrette ingredients and close lid. Shake and drizzle over the top of the salad.

Garnish with the remainder of cheese and serve immediately.

NOTES: If you don’t have any spinach on hand, you can use romaine or micro-greens. This salad pairs well with grilled fish or chicken.

Strawberry Spinach and Feta Salad

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This salad boasts a delightful sweet and tangy taste, is simple to prepare, and serves as an excellent dish to bring to your next gathering.

Ingredients

2 ½ tbsp balsalmic vinaigrette
2 tbsp olive oil
2 tbsp strawberry preserves
¼ tsp salt
1 ½ cups fresh strawberriessliced
5 oz baby spinach
½ cup feta cheesecrumbled
1 tbsp black sesame seeds

Directions

Whisk together the balsamic vinegar, olive oil, preserves, sesame seeds, and salt in a large salad bowl.

Add strawberries and spinach and toss with dressing.

Top with crumbled feta and serve immediately.

NOTES: Walnuts make a great substitution if you do not have black sesame seeds. They are an excellent source of vitamins and minerals.

Rice Noodle Salad with Veggies

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If you are looking for a cold grab-and-go salad that offers a sweet and tangy bite that is nutritious and delicious…you came to the right place! This salad, also called bun in Vietnamese, is easy to make for a work lunch and delicate enough for a weekend meal during the summer months.

Ingredients

8 oz thin rice noodles
¾ cup rice vinegar
2 tbsp canola oil
2 tbsp sugar
½ tsp Celtic sea salt
¼ tsp white pepper
1 cup finely shredded carrot
1 cup finely shredded red pepper
1 cup finely shredded yellow pepper
1 cup finely shredded zucchini
¼ cup fresh cilantro leavesfinely chopped (garnish)
1 green onionthinly sliced at an angle (use only the green part for garnish)

Directions

Soften our cook thin rice noodles according to package directions. Drain and transfer them to your cutting board and chop twice so they are more of a bite size noodle in length. These can be made the day before you plan to use them, just keep them in a sealed container in your refrigerator.

Before mealtime, place noodles in a large mixing bowl and set aside.

Make the sauce. Place vinegar, oil, sugar, salt and white pepper in a bowl and whisk until ingredients are well incorporated. Add carrot, zucchini, red and yellow peppers and mix together.

Add sauce and veggies to noodles and incorporate. Sprinkle in cilantro and green onion.

NOTES: I like to use white pepper for this dish because it has a slightly hotter taste and is not visually seen, unlike black pepper which distracts the eye in a delicate dish like this.

Kohlrabi Slaw

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Have you ever had Kohlrabi? Kohlrabi is part bulb, part greens. Taste and texture of radish, jicama, broccoli and collard green. Don’t be intimidated by this underrated vegetable that is packed with nutrients!

Season: This cool-weather crop is best early fall – spring.

How to store: Cut off leaves, wrap in a damp paper towel, and put in a Ziploc bag. Leaves last three to four days and bulbs can last several weeks.

Ingredients

1 large kohlrabi bulbcut into matchsticks
1 large applecut into matchsticks
1 tbsp olive oil
1 tbsp fresh lemon juicestrained
Celtic sea salt and fresh cracked black pepper to taste

Directions

Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

NOTES: When shopping for this veggie, check the bulb to see if it’s young (tender). If it’s not, you may want to peel the rough skin off.

Pear, Walnut, and Savoy Cabbage Salad

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Have you ever had Savoy Cabbage? Savoy Cabbage is the most versatile cabbage of all varieties. Known as the ‘Savoy King,’ its texture and flavor supplement soups, stews and salads. This is a great salad for a grab-on-the-go lunch or to bring to work. Add some grilled chicken for a complete meal.

Ingredients

½ cup olive oil
⅓ cup apple cider vinegar I use Braggs
3 tbsp local honeyI get from the farmer's market
½ cup walnutschopped
2 pearscored and chopped
1 carrotpeeled and julienne
¼ cup pecorino or parmesan I buy from the wheel, not processed (save the rind for soups/stews)
Celtic sea salt and fresh cracked black pepper to taste

Directions

For the dressing, whisk together olive oil, vinegar, honey, salt and pepper.

Roughly chop walnuts and place in a dry skillet over low heat for a few minutes, stirring frequently, until slightly browned and fragrant. Remove from heat and place in bowl to cool.

Prepare salad by slicing 1 head of Savoy cabbage. Core 2 pears and chop. Peal 1 carrot and julienne. Shave about 1 cup of Pecorino cheese or Parmesan with a vegetable peeler.

Place all ingredients in a large bowl and drizzle dressing over top. Toss thoroughly and taste for seasoning.

Gently place salad in a pretty bowl or plate and enjoy!

Beet Salad with Goat Cheese and Orange Vinaigrette Dressing

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Having a picnic in the park? Need a good salad recipe that will keep all day? We’ve got a #recipe you will love – Beet Salad with Goat Cheese and Orange Vinaigrette.

Ingredients

Vinaigrette:
¼ cup fresh orange juicesqueezed and strained
2 tbsp olive oil
2 tbsp honey
½ tsp Dijon mustard
Celtic sea salt and fresh cracked black pepper to taste
Salad:
6 cups arugula salad mixor large bag
4 beetspeeled, roasted and cut into bite size chunks
½ cup goat cheese crumbles
1 orangesegmented and cut into bite size pieces

Directions

Combine all ingredients into jar. Secure lid and shake well before serving.

Layer salad ingredients and dress with vinaigrette. Enjoy!

Greek Salad with Israeli Couscous

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This healthy Greek salad recipe is packed full of fresh flavors. All you have to do is halve cherry tomatoes, thinly slice red onion and roughly chop a cucumber. Add couscous, crumble feta cheese and toss in Kalamata olives. Mix the tangy lemon vinaigrette ingredients in a mason jar and shake to incorporate all the ingredients. Lastly, drizzle the vinaigrette over the top and toss!

This makes a great side salad gets better as it sets so make extra for the next day. For a complete meal, add chicken skewers or your favorite piece of fish and a slice of crusty bread.

Ingredients

½ cup Israeli couscouscook per instructions on box
½ English cucumberdiced
1 cup cherry tomatoeshalved
½ cup red onionthinly sliced
7 oz feta cheesecrumbled
1 cup Kalamata olives
¼ cup chopped parsley
Lemon vinaigrette:
¼ cup fresh lemon juicestrained
2 tbsp white wine vinegar
1 tsp Dijon mustard
4 drops stevia to taste
¼ cup olive oil
Celtic sea salt and fresh cracked pepper to taste

Directions

Cook couscous as per the instructions. Rinse in cold water, drain well and set aside.

Roughly chop cucumber into ¼ moon segments. Thinly slice red onion and halve cherry tomatoes.

To prepare the vinaigrette, grab a mason jar (or bowl with lid). Pour olive oil, lemon juice, vinegar, mustard and sugar (or stevia). Place lid on and shake until all ingredients are mixed together.

Grab a large mixing bowl and add in the cucumber, tomato, red onion, Kalamata olives and crumbled feta. Toss in the couscous and vinaigrette and mix well. Add chopped parsley or dill and mix through. Taste for salt and pepper (I like to add more pepper) and adjust as needed. Enjoy!

NOTES: Leave salad in fridge until ready to serve. I like to let it sit for at least an hour so the veggies can absorb the dressing. Serve as a side salad or eat as a main meal.

Chickpea Salad with Tomatoes and Cucumber

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Serve this as a side salad to a protein like chicken, pork, seafood, or beef or use as a topper for tostadas. Double the portion for a hearty, vegetarian main meal.

Ingredients

15.50 oz can chickpeasdrained and rinsed
1 cup fresh tomatoeschopped
1 cucumberchopped
¼ small yellow onionthinly sliced
½ cup fresh cilantrochopped
1 tbsp fresh lemon juicestrained
½ tsp ground cumin
¼ tsp sweet paprika

Directions

Add all the ingredients into a large bowl.

Stir to combine and serve.