Salads

Hearty Apple Cider Vinaigrette

ACV stock image
Print Recipe
5 from 1 vote

Hearty Apple Cider Vinaigrette

Total Time4 mins
Keyword: apple cider
Category: dressing
Servings: 4 servings
Calories: 181kcal

Equipment

  • small bowl
  • whisk

Ingredients

  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 2 tsp tahini or sub almond butter
  • 1 tsp maple syrup or sub honey
  • 1/4 tsp turmeric
  • 1 clove garlic minced optional
  • salt and pepper to taste

Instructions

  • Add all ingredients to a small bowl and whisk to combine. Vinaigrette should be smooth and uniform in consistency.

Nutrition

Calories: 181kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Harvest Grain Bowl with Hearty Apple Cider Vinaigrette

 

harvest grain bowl stock image
Print Recipe
5 from 1 vote

Harvest Grain Bowl with Hearty Apple Cider Vinaigrette

Harvest bowls are a perfect go-to meal prep because you can prepare them ahead of time. Not only that, but they are a delicious combination of whole foods and easy to customize with your favorite foods or the ingredients you have on hand. Try harvest bowls to serve a group, or make for yourself and enjoy the leftovers throughout the week!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: apple cider vinegar, fall meals, grain bowls
Servings: 4 people
Calories: 281kcal
Author: Lindsay Hodgson

Equipment

  • chef's knife
  • cutting board
  • vegetable peeler
  • sheet pan
  • medium saucepan
  • salad bowl

Ingredients

  • 1 cup dry whole farro
  • 1 15oz can garbanzo beans
  • 1 large carrot
  • 1/2 whole yellow onion
  • 3 cups baby spinach
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 1/4 cup pumpkin seeds optional
  • 1/4 cup crumbled goat cheese
  • Hearty Apple Cider Vinaigrette

Instructions

Prepare the Farro

  • Rinse the dry farro in a strainer.
    Fill a medium saucepan ⅔ full with water, add a pinch of salt, and bring the water to a boil.
    Add the dry farro and reduce heat to a simmer. Cook the farro for about 35-40 minutes until farro is tender and chewy.
    Strain the farro and place on a large plate to cool.

Prepare the Vegetables

  • Preheat the oven to 375 degrees F.
    As the farro is simmering, prep and cook the vegetables.
    Rinse and drain the garbanzo beans. Wash the carrot, and peel the carrot in long ribbons using a vegetable peeler. Dice the onion.
    Place the garbanzo beans, carrot ribbons, and diced onion on a baking sheet. Drizzle with olive oil. Toss the vegetables with salt, pepper, and cumin.
    Roast for 20 minutes. Garbanzo beans should look slightly crispy and golden brown and onions should look translucent.
    Let the vegetables cool for 10 minutes before serving.

Assemble and Serve

  • In a large bowl, add the farro, roasted vegetables, spinach, and Hearty Apple Cider Vinaigrette. Gently toss everything together.
    Top with pumpkin seeds and/or goat cheese if desired.
    OR, serve your own individual bowl by plating your portion of grain, vegetables, spinach, and vinaigrette and then save the leftovers for the rest of the week.

Nutrition

Calories: 281kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 233mg | Potassium: 366mg | Fiber: 9g | Sugar: 2g | Vitamin A: 5279IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 3mg

Warm Winter Entree Salad

 

spinach salad prepared on a table
Print Recipe
5 from 1 vote

Warm Winter Entree Salad

Dark leafy greens topped with apples, quinoa, beets, walnuts, crumbly bleu and drizzled in homemade lemon garlic vinaigrette.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: dinner, Main Course
Cuisine: American
Keyword: entree salads, quinoa salad, spinach salad
Category: mains, salads, sides
Servings: 1 serving
Calories: 595kcal

Equipment

  • 2 quart pot with lid
  • cutting board
  • knife
  • colander or strainer
  • small baking pan
  • 2 mixing bowls, one large, one small
  • whisk

Ingredients

  • 1 cup spinach
  • 1/3 cup quinoa dry
  • 1/8 cup walnuts
  • 1/2 cup pickled beets or canned or roasted beets if prefered
  • 1 med apple
  • 1 oz blue cheese crumbles

Dressing

  • 1 garlic clove
  • 1 tbs olive oil
  • 2 tsp lemon juice
  • black pepper to taste
  • 2 tsp apple cider vinegar

Instructions

  • Preheat the oven to 350 degrees.

Prepare the quinoa

  • Rinse ⅓ cup dry quinoa under cold running water in a fine mesh strainer, transfer to a medium-sized pot containing ⅔ cup water.
  • Bring to a boil, reduce heat to simmer, and continue to cook for 15 minutes.
  • Remove from heat, cover, and allow to sit for 5 minutes. Fluff with fork just before serving.

Prepare the nuts and apple

  • Chop large-sized nuts to smaller chunky pieces.
  • Place spread out on a baking sheet and place in the oven for about 10 minutes or until golden brown and toasted. Set aside to cool.
  • Square off the apple and chop into small dice.

Prepare the vinaigrette

  • Chop 1 clove of garlic and olive oil, lemon juice and pepper into a bowl or small tightly sealed container. Whisk or shake ingredients

Assemble the salad

  • Toss washed salad greens and apples with half of the vinaigrette.  Place greens and apples onto a large plate or into a bowl.
  • Place ½ cup beets on or around edges of salad.
  • Place quinoa on top of salad greens. Top with nuts and bleu cheese crumbles.
  • Drizzle with remaining dressing and enjoy!

Nutrition

Serving: 1g | Calories: 595kcal | Carbohydrates: 68g | Protein: 15g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 377mg | Potassium: 892mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3031IU | Vitamin C: 24mg | Calcium: 172mg | Iron: 6mg

Mediterranean Quinoa Salad

 

mediterranean quinoa salad
Print Recipe
5 from 1 vote

Mediterranean Quinoa Salad

This is one of the most versatile side salads! Bring as a side salad for a gathering or prep ahead for a quick lunch during the week.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: mediterranean, quinoa
Category: salads, sides
Servings: 6 people
Calories: 230kcal

Ingredients

  • 1 cup quinoa dry
  • 2 cups water or chicken or veggie broth
  • 1 cup cherry tomatoes cut in half or quarters
  • 1 medium cucumber chopped
  • 2/3 cup fresh parsley chopped
  • 1/2 cup crumbled feta cheese

Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbs fresh lemon juice
  • salt and pepper to taste

Instructions

  • Add quinoa and water (or broth) to a medium-size pot. Bring to a boil over high heat, then reduce heat to a low simmer and cover for about 15 minutes.
  • Quinoa should easily fluff with a fork when done. Remove from heat and set aside to cool.
  • Chop cucumber, tomatoes, and parsley.
  • Add quinoa, cucumbers, tomatoes, parsley, feta to a bowl. Top with dressing and toss to combine.

Dressing

  • Combine olive oil, lemon juice, salt, and pepper in a small bowl and whisk until combined.

Nutrition

Calories: 230kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 152mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 2mg

Curried Cauliflower with Pine Nuts and Golden Raisins

 

bowl of curried cauliflower
Print Recipe
5 from 2 votes

Curried Cauliflower with Pine Nuts and Golden Raisins

It's tough to beat a classic roasted cauliflower recipe but this one just might! ⁣This works well as a side for dinner, topped on greens for a salad addition or cold straight out of the Tupperware while standing in front of the fridge.👍
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: curried cauliflower, roasted cauliflower
Category: sides
Servings: 6 people
Calories: 199kcal

Equipment

  • sheet pan

Ingredients

  • 2 heads cauliflower
  • 4 tbsp olive oil
  • 3 tbs pine nuts
  • 4 tbs golden raisins
  • 3 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 450 degrees F.
  • Wash and cut caulflower into bite sized pieces.
  • Toss cauliflower with curry powder, garlic power, salt and olive oil.
  • Spread in one layer onto a large sheet pan.
  • Top with pine nuts and golden raisins and toss to combine.
  • Roast until tender, about 20-25 minutes.

Nutrition

Calories: 199kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 448mg | Potassium: 699mg | Fiber: 5g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 94mg | Calcium: 52mg | Iron: 2mg