#HealthySalad

[forkfulofflavor]

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Ingredients: Roasted Brussels Sprouts: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed 3 tablespoons olive oil 1/4 teaspoon salt, to taste Roasted Butternut Squash: 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (approx. 4 cups) 2 tablespoons olive oil 3 tablespoons maple syrup 1/2 teaspoon ground cinnamon Other Ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 tablespoons maple syrup (optional) Directions: Roasting Brussels Sprouts: Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends of the Brussels sprouts, remove any yellow leaves, and slice them in half. In a medium bowl, toss the Brussels sprouts with 2 tablespoons of olive oil and salt. Arrange them cut side down on the baking sheet. Roast for 20-25 minutes, turning them over during the last 5-10 minutes until lightly charred on the cut side. Roasting Butternut Squash: Preheat oven to 400°F (200°C) and lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, mix the butternut squash cubes with 1 tablespoon olive oil, maple syrup, and cinnamon. Spread the squash in a single layer on the baking sheet and roast for 20-25 minutes, turning halfway through, until tender. Tip: You can roast both Brussels sprouts and butternut squash on separate sheets at the same time on the same oven rack. Toasting Pecans: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast the pecans for 5-7 minutes, until they deepen in color. Check frequently as pecans can burn quickly. Assembly: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. (Optional) For extra sweetness, drizzle with 2-4 tablespoons of maple syrup, adding gradually and tossing to combine. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 260 kcal per serving | Servings: 6 servings This Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries is the perfect side dish to celebrate the warm, cozy flavors of fall. The sweetness of roasted butternut squash, paired with savory Brussels sprouts and toasted pecans, creates a medley of flavors and textures that is both comforting and festive. The hint of maple syrup and cinnamon brings a subtle sweetness that elevates the whole dish. Ideal for holiday gatherings or a simple autumn dinner, this colorful vegetable dish not only tastes amazing but also adds a beautiful presentation to any table. It’s easy to make and can be customized to suit any palate, making it a must-have addition to your seasonal recipe collection.

[chefcarolb]

https://www.fromachefskitchen.com/mediterranean-quinoa-and-grilled-vegetable-salad-2/

Here's a colorful and vibrant salad that embodies the essence of summer! The Mediterranean Salad with Quinoa and Grilled Vegetables is brimming with flavor and features a delightful combination of fresh herbs, zesty lemon and olive oil dressing, and tangy feta cheese. Whether you're hosting a gathering or want a nourishing lunch on the move, this salad is an ideal choice!

[therealcoolfooddude]

(via Fennel & citrus salad with smoky green onion dressing) Discover the perfect pairing of fennel and citrus in this versatile recipe. Elevate your culinary skills with a touch of green onion oil.

[ytwgifs]

Quinoa Tabouli Salad is a fresh and healthy salad loaded with vibrant flavors. It's a twist on traditional tabouli, replacing bulgur wheat with quinoa for a gluten-free option. This salad is perfect for a light lunch, a side dish, or a potluck gathering. Enjoy the zesty, herbaceous goodness of this delightful salad!

Ingredients: 1 cup quinoa. 2 cups water. 2 cups fresh parsley, chopped. 1 cup fresh mint leaves, chopped. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a medium-sized saucepan. Add the rinsed quinoa and cover. Lower the heat and simmer for 15 minutes, or until the quinoa soaks up all the water. Take the quinoa off the heat, use a fork to fluff it up, and let it cool to room temperature. After the quinoa has cooled, put it in a large bowl with chopped parsley, mint, cherry tomatoes, cucumber, and red onion. Mix olive oil, lemon juice, minced garlic, salt, and pepper in a separate small bowl. This will make the dressing. Add the dressing to the salad and mix everything together until it's well mixed. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it cold and top it with extra fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sean S

[oxfamontour]

A refreshing and zesty salad bursting with flavors of lime and chili, perfect for a quick and nutritious meal. This gluten-free and vegan-friendly dish is rich in protein and fiber from the black beans and corn, making it a satisfying option for plant-based eaters.

Ingredients: 2 cans black beans, drained and rinsed. 1 can corn kernels, drained. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the black beans, corn, diced bell pepper, chopped red onion, and cilantro. In a separate small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper. Pour the dressing over the bean mixture and toss until everything is evenly coated. Adjust seasoning to taste, adding more salt, pepper, or lime juice if desired. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve chilled or at room temperature, garnished with additional cilantro if desired.

[balljointedsim]

A refreshing and nutritious salad with julienned sweet potatoes, vibrant veggies, and a creamy peanut satay sauce. This vegan and gluten-free dish is perfect for a healthy and satisfying meal.

Ingredients: 2 medium sweet potatoes, julienned. 1 red bell pepper, thinly sliced. 1 cucumber, spiralized. 1 cup shredded purple cabbage. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. For Satay Sauce:. 1/4 cup creamy peanut butter. 2 tablespoons tamari or soy sauce. 2 tablespoons maple syrup. 2 tablespoons lime juice. 1 clove garlic, minced. 1/2 teaspoon grated ginger. 1/4 teaspoon red pepper flakes optional. 2-3 tablespoons water to thin.

Instructions: Cut the sweet potatoes into thin strips, then slice the red bell pepper and put them in a large salad bowl. Add the spiralized cucumber, shredded purple cabbage, and fresh cilantro leaves. In a different bowl, mix the satay sauce ingredients with a whisk until the sauce is smooth. You can add water to make it the right consistency for you. The satay sauce should be added to the salad, and it should be mixed well. Add chopped roasted peanuts as a garnish. Serve right away or put in the fridge to enjoy later. Get ready to enjoy your raw sweet potato satay salad that is vegan and gluten-free!

Janice

[wallythebunny]

[forkfulofflavor]

Easy Spinach Salad with Apples, Walnuts, and Feta Ingredients: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1/2 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 (5-ounce) bag baby spinach (about 5 packed cups) 1 large tart apple, such as Granny Smith or Honeycrisp, cored and thinly sliced (about 1 1/2 cups) 4 ounces feta cheese, crumbled (about 1 cup) 1/2 cup walnuts, toasted and coarsely chopped Directions: In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well blended. Add the baby spinach and toss gently to coat in the vinaigrette. Add the sliced apple, crumbled feta, and toasted walnuts, then toss gently once more to combine. Serve immediately for the best texture and flavor. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 270 kcal | Servings: 4 servings Fresh and nutritious, this Easy Spinach Salad with Apples, Walnuts, and Feta combines a perfect balance of textures and flavors. The baby spinach leaves are tender, the apples add a crisp sweetness, while the toasted walnuts bring a rich, nutty crunch. Topped with creamy crumbled feta and a tangy apple cider vinaigrette, this salad is deliciously refreshing and packed with nutrients. Ideal as a quick lunch or a healthy side, this salad is versatile, allowing easy substitutions or additions like dried cranberries, pumpkin seeds, or a sprinkle of fresh herbs. Its vibrant colors and irresistible flavor make it a crowd-pleaser for any meal, from casual gatherings to elegant dinners. Enjoy the taste of autumn in every bite!

[simified]

This Broccoli Jicama Slaw is a refreshing and crunchy low-carb side dish or salad option. With a delicious combination of finely chopped broccoli, julienned jicama, sliced almonds, and fresh parsley, all tossed in a tangy mayo-based dressing, it's perfect for a keto-friendly or paleo diet.

Ingredients: 1 head broccoli, finely chopped. 1 jicama, peeled and julienned. 1/4 cup sliced almonds. 1/4 cup chopped fresh parsley. 1/4 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the chopped broccoli, julienned jicama, sliced almonds, and chopped parsley. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined. Pour the dressing over the broccoli and jicama mixture, and toss until evenly coated. Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld. Before serving, give the slaw a final toss and adjust the seasoning if needed. Serve chilled as a refreshing and crunchy low-carb side dish or salad option. Enjoy your Broccoli Jicama Slaw!

Paige

[librarytales]

This salad is full of healthy fats, protein, and fiber, and it tastes great. You can eat it for lunch or as a side dish for dinner.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 ripe avocado, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Cooked quinoa, black beans, diced avocado, cherry tomatoes, red onion, and cilantro should all be put in a large bowl together. Mix olive oil, lime juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Serve right away or put in the fridge until you're ready to serve.

Christine Barr

[gilleskepel]

This Roasted Asparagus and Goat Cheese Salad is a delightful combination of tender roasted asparagus, creamy goat cheese, and crunchy walnuts. Tossed with a tangy balsamic vinaigrette, it's a healthy and flavorful salad that's perfect for a light lunch or side dish.

Ingredients: 1 bunch asparagus spears, trimmed. 1 tablespoon olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 tablespoons balsamic vinegar. 2 tablespoons extra-virgin olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Preheat your oven to 425F 220C. Place the trimmed asparagus spears on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly. Roast the asparagus in the preheated oven for about 10-12 minutes, or until they are tender and slightly caramelized. Remove from the oven and let cool. In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper to make the dressing. In a large salad bowl, combine the mixed salad greens, roasted asparagus, crumbled goat cheese, and chopped walnuts. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy your healthy Roasted Asparagus and Goat Cheese Salad!

Karen Wiggins

[afsanfarm]

A simple recipe for cucumber salad with Mediterranean flavors

[healthywaysfitness]

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