Growing up, Brussels sprouts were not my favorite (at all). However, once I started working for a vegetarian catering company after culinary school, I figured out lots of different ways to make veggies delicious. The simplest way, in my opinion, is roasting them. Brussels sprouts in particular get super crispy and nutty when roasted at … Roasted Brussels Sprout and Chickpea Salad with Yogurt Balsamic Dressing
What I love about salads is you can combine so many different flavors and textures. The crunchy carrots and almonds with the creamy tuna and avocado make this salad mouthwatering. Tuna is one of the leanest protein sources around (3 oz. of tuna has 0.5g of fat and 25g of protein!) so it’s great to … Seared Tuna Salad with Sesame Citrus Vinaigrette
Lunch is normally the most difficult meal for me to plan, yet I know it’s just as important to have a balanced meal in the middle of the day to keep me full throughout the afternoon. Salads like this one are a great option! This one in particular is full of fiber and protein (and … Blueberry Feta Quinoa Salad with Lemon Vinaigrette
After weeks of large meals, I’m definitely ready for something a little lighter. This chicken salad is one of my favorites. It has so many different textures and flavors and the wonton cup serving bowls add a great crunch! Serve this as an appetizer or keep the wonton cups in an airtight container and the … Nutty Chicken Salad Wonton Cups
Fennel is a sweet and crunchy root vegetable that works beautifully in salads, pasta dishes and soups. In this recipe, I paired it with apples, parsley and sunflower seeds (for more crunch!) and a lemony dressing to help balance the licorice flavor of the fennel. Serve this salad at lunch with sandwiches or at dinner … Fennel Apple Salad with Lemony Tahini Dressing
I recently taught an ancient grains class and I’m now having fun experimenting with different types. Sorghum is naturally gluten-free and provides a nice, chewy bite to grain salads. This salad celebrates fall flavors and is the perfect side dish to bring to your next gathering. Eat this by itself for lunch or pair with … Roasted Butternut Squash and Shredded Kale Sorghum Salad
This salad defines freshness. With sweet watermelon and tomatoes in season, this is the perfect time to celebrate these summer fruits. The citrus-mint vinaigrette provides a great contrast of tart flavor. Bring this salad chilled to your next picnic or get-together and prepare to wow your guests! 1. Combine vinaigrette ingredients in a large mixing … Watermelon and Tomato Salad with Citrus-Mint Vinaigrette
Garlic scapes are the flower bud of the garlic plant. The bud is removed in late June to encourage the bulbs to thicken up. Scapes taste just like garlic and can be used in exactly the same way as garlic in any recipe. They add such a wonderful depth of flavor to this vinaigrette! 1. … Grilled Chicken Salad with Garlic Scape Vinaigrette
I look forward to cherry season every year because I know they’re “pure Michigan” grown and absolutely delicious. While great on their own as a snack, I love adding them to salads, salsas and desserts. I recently started growing some mint in my yard and knew it would add a perfect pop of freshness to … Wheatberry Salad with Cherries, Pistachios and Mint
Is there anything better than sunny and 75 weather? It almost doesn’t feel real after our long winter. Feeling the warmth immediately makes me crave crisp, cold salads full of color and flavor. This salad is super simple, but looks beautiful (and tastes even better). Pair it with grilled chicken or fish and you have … Watermelon, Berry and Pistachio Salad
