Roasted Broccoli with Parmesan & Pepitas

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Roasted Broccoli Parmesan Pepitas

Roasted Broccoli with Parmesan & Pepitas


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1 Large Head Broccoli
  • 1/3 cup Parmesan, Grated
  • 1/4 cup Pepitas (Pumpkin Seeds)

Instructions

  1. Preheat your oven to 425° F. Get a large sheet tray out and set aside.
  2. Using a large chef’s knife, trim the florets from the broccoli stem and place into a microwave safe bowl.
  3. Pour 2 tbsp of water into the bowl with broccoli, cover and microwave for 2 minutes to slightly steam the broccoli.
  4. Sprinkle half of the grated Parmesan onto your sheet tray. Then top with the broccoli florets, then sprinkle the pepitas over top and finally top with the remaining Parmesan.
  5. Place the broccoli into the oven and roast for 15-18 minutes until the cheese is melted and the broccoli is crispy.
  6. Remove from the oven and using a thin spatula, lift up the cheesy broccoli goodness and place onto a serving platter. Enjoy hot!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side, Lunch
  • Method: Roast
  • Cuisine: American

Keywords: Broccoli, Pepitas, Pumpkin Seeds

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Quinoa Greek Salad

Quinoa Greek Salad

Quinoa Greek Salad
Quinoa Greek Salad
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Quinoa Greek Salad

Quinoa Greek Salad


  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 8 Servings
  • Diet: Gluten Free

Description

One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!


Ingredients

Salad Ingredients
  • 1 1/2 cups Quinoa
  • 3 cups Water
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/2 cup Kalamata Olives
  • 1/2 cup Feta Cheese
Balsamic Dressing Ingredients
  • 1/2 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 cup Balsamic Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

For the quinoa and veggies
  1. Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
  2. Prep and slice veggies.
     
  3. Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
  4. Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
  5. Slice kalamata olives in half. Place into bowl with cucumber and tomato.
 
For the balsamic dressing
  1. Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
  1. Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing.
    Place the quinoa into the refrigerator for at least 1 hour.
  2. Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
 
  • Prep Time: 10
  • Cook Time: 15
  • Category: Salad, Mediterranean, Lunch, Sides

Nutrition

  • Serving Size: 1
  • Calories: 173
  • Sugar: 3g
  • Sodium: 392mg
  • Fat: 11g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 4g

Keywords: Quinoa Salad, Greek Salad

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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion
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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion


  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 40 Servings

Description

Black Forest Farmer’s market delicata squash and apple fritters.


Ingredients

Fritters
  • 1 Delicata Squash, Peeled, Seeded and Shredded
  • 2 Apples (Gala, Honeycrisp), Cored and Shredded
  • 8 oz Cheddar Cheese
  • 1 Eggs
  • 1/2 cup Feta
  • 1/2 cup All Purpose Flour (or Gluten-Free Flour)
  • 2 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
  • 2 Onions
  • 2 tsp Canola Oil
  • 1 tsp Kosher Salt
  • 1 Apple, Julienned
  • 1 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
  • 1 cup White Cheddar Cheese, Shredded

Instructions

Make the onions
  1. Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
     
Make the fritters
  1. In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
  2. Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
     
  3. In a small bowl combine the caramelized onions, julienned apples and vinegar.
 
Make the cheddar crisps
  1. Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.
 

 

To Serve

  1. Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!
  • Prep Time: 15
  • Cook Time: 40

Nutrition

  • Serving Size: 1 Fritter
  • Calories: 65
  • Sugar: 2g
  • Sodium: 137mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

Keywords: Fritters, Squash, Caramelized Onion, Cheddar Crisps

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Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad
Buffalo Salmon Quinoa & Chickpea Salad
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Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian

Description

A few pantry staples bring this high protein, healthy and spicy grain salad together!


Ingredients

Salad
  • 1 cup Quinoa
  • 1 Can Salmon, drained
  • 1 Can Chickpeas, drained and rinsed
  • 2 Celery Stalks
  • 1 Orange Bell Pepper
Dressing
  • 1/4 cup Greek Yogurt
  • 3 tbsp Hot Sauce
  • 1 tbsp Water
  • 1 tsp Onion Powder
  • 3/4 tsp Garlic Powder
  • 1 tsp Smoked Paprika

 


Instructions

  1. Cook the quinoa according to the package directions.
  2. While the quinoa cooks, combine the dressing ingredients and whisk together. Set aside.
  3. Dice the celery and bell pepper and place into a large bowl. Add the chickpeas, salmon and cooked quinoa. Pour the dressing over top and mix together.
  4. Refrigerate the salad for at least 30 minutes before serving. Serve with extra hot sauce, depending on how spicy you like your food!

 

Notes

Tip: If you want to amp up the “buffalo” flavor, add 1/4 cup of feta or blue cheese.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean
  • Method: Stovetop

Nutrition

  • Serving Size: 1
  • Calories: 212
  • Sugar: 1g
  • Sodium: 582mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 31g
  • Fiber: 6g
  • Protein: 13g
  • Cholesterol: 12mg

Keywords: Quinoa Salad, Buffalo Salad, Chickpeas

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Simple Greek Salad

Simple Greek Salad

Simple Greek Salad
Simple Greek Salad
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Simple Greek Salad


  • Author: Amy RD, LDN
  • Total Time: 7 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

Simple Greek Salad is a great dinner side dish or lunch, its quick to prepare and full of flavor.


Ingredients

Scale
  • 5 oz Fresh Spinach
  • 1 Cucumber, peeled, seeds removed and sliced
  • 8 oz Cherry Tomatoes, halved lengthwise
  • 1/4 cup Kalamata Olives
  • 3 oz Feta Cheese
  • 1/4 cup Balsamic Vinaigrette

Instructions

  1. Prepare your veggies by slicing the cherry tomatoes and peeling, removing seeds and slicing the cucumber
  2. Place the spinach into a large bowl. Add the cucumber, tomatoes, kalamata olives and feta cheese.
     
  3. Drizzle the balsamic dressing over top. Using two large spoons mix the salad together. Enjoy!
 
  • Prep Time: 7
  • Category: Salad, Mediterranean, Sides, Lunch
  • Cuisine: Greek

Nutrition

  • Serving Size: 1
  • Calories: 173
  • Sugar: 5g
  • Sodium: 596mg
  • Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 13mg

Keywords: Greek Salad, Simple Salad, Easy Greek Salad Recipe

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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad
Mediterranean Panzanella Salad
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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad


  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x

Description

Fresh veggies, sourdough croutons, feta and vinaigrette, savory, sweet, and crunchy Mediterranean Panzanella Salad.


Ingredients

Scale

Salad

  • 1 pinch Pint Cherry Tomatoes, sliced in half lengthwise
  • 1 Large Cucumber, peeled, seeded & diced into 1- inch pieces
  • 1 Yellow Bell Pepper, seeded and diced into 1-inch pieces
  • 1 Orange Bell Pepper, seeded and diced into 1-inch pieces
  • 1/4 cup Kalamata Olives, sliced in half lengthwise
  • 1/4 cup Basil, juilenned
  • 1/4 cup Feta Cheese
  • 4 Slices Sourdough Bread, diced into 1-inch pieces
  • 1/2 cup Olive Oil

Vinaigrette

  • 1/2 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Honey
  • 3 tbsp Red Wine Vinegar
  • 4 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Make the Vinaigrette
  1. Combine all ingredients into a mason jar or small bowl. With the lid on, shake the mason jar to mix together, or whisk together in the bowl. Set aside.
 
Make the Salad
  1. Heat a large saute pan over medium heat. Add 4 tablespoons olive oil to pan. Add the bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and all to cool.
  2. In a large bowl, add the tomatoes, bell peppers, basil, feta, cucumber and olives. Next add the bread cubes to the veggies.
  3. Mix the vinaigrette one more time then pour half of the dressing over the salad. Stir the salad together with a large spoon.
  4. Taste the salad and add more of the vinaigrette if needed. Enjoy!

Notes

*Make this salad your own, add your favorite veggies, cheese and enjoy!

  • Prep Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 302
  • Sugar: 2g
  • Sodium: 436mg
  • Fat: 25g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg
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Mediterranean White Bean, Tuna & Sundried Tomato Salad

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Mediterranean White Bean, Tuna & Sundried Tomato Salad


  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Serving 1x
  • Diet: Vegetarian

Description

SIMPLE, Mediterranean salad in just 5 minutes. No copping required! This Mediterranean Tuna, White Bean & Sundried Tomato Salad is loaded with protein and fiber, a filling lunch for your workday!


Ingredients

Scale
  • 15 oz Cannellini Beans
  • 2 tbsp Sundried Tomatos (julienned)
  • 6 oz Tuna (packed in water)
  • 1 cup Raw Baby Spinach
  • 1/4 cup Crumbled Feta
  • 1 tbsp Olive Oli
  • 1 tbsp Red Wine Vinegar
  • 1 Pinch Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Rain and rinse the beans then place into a medium size bowl.
  2. Next, add the spinach. Using your hands gather about 1 cup of spinach and tear it into smaller pieces before adding to the bowl.
  3. Add the remaining ingredients and mix together with a spoon.
  4. Taste the salad and adjust seasonings to your preference. Enjoy!

 

  • Prep Time: 5
  • Category: Salad, Lunch, Mediterranean, Sides, Appetizers
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 312
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 9g
  • Protein: 29g
  • Cholesterol: 54mg

Keywords: Salad, No Cook Salad, Mediterranean Salad

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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing
Black Bean, Corn & Tomato Salad
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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing


  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings

Description

A simple summer salad with fresh flavors and a spicy avocado lime dressing.


Ingredients

Black Bean, Corn & Tomato Salad
  • 2 Ears Fresh Corn
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/4 cup Scallions
  • 1 Can Low-Sodium Black Beans (15oz), drained and rinsed)
Spicy Avocado Lime Dressing
  • 1 Avocado
  • 1 Garlic Clove
  • 1/4 cup Basil
  • 1/4 tsp Kosher salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Greek Yogurt
  • 1 1/3 cups Water
  • 2 tbsp Olive Oil
  • 2 tbsp Jarred Jalapeño (add up to 1/4 cup for extra spice!)

 


Instructions

Make the Dressing:
  1. Place all ingredients into a food processor (or blender). Blend until smooth. You may need to add additional water to get the dressing to the consistency you like. Taste the dressing and add additional jalapenos if you like some heat! Using a spatula, scoop the dressing into a mason jar or a container with a lid. Set aside.
Make the Salad:
  1. Prep your veggies. Start with the corn, shuck and rinse each corn cob. Stand the corn cob up on a cutting board and using a knife slice down against the cob, cutting the kernels off. Rotate the cob to cut off the next section of kernels, repeat for both ears of corn then place the corn into a large bowl.
  2. Slice the cherry tomatoes in half and place into the bowl with the corn. Peel the cucumber, slice in half lengthwise and using a spoon, remove the seeds. Then half lengthwise into thirds, line up your thirds and cut horizontally making 1/2 inch cuts. Place cucumber into bowl with corn and tomato. Trim the ends off the scallions and then mince and add to your other veggies.
  3. Add the black beans to the corn, tomatoes and cucumber. Mix together with a large spoon. Add 1/4 of the dressing to the salad and mix together. Taste and add additional dressing to your preference. Enjoy!

 

  • Prep Time: 15
  • Category: Salad, Appetizer, Lunch, Mediterranean, Sides, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1
  • Calories: 172
  • Sugar: 3g
  • Sodium: 230mg
  • Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 6.5g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Black Bean Salad, Summer Salad, Avocado Dressing

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Fall Flavors Farro Grain Salad

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Fall Farro Grain Salad

Fall Flavors Farro Grain Salad


  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

Description

This hearty grain salad is full of fall flavors and packed with nutrients.


Ingredients

Units Scale

Salad:

  • 1 cup Farro
  • 1/4 cup Dried Cranberries
  • 1/4 cup Raw Pecans, chopped
  • 1/2 Granny Smith Apple, diced
  • 1/2 cup Raw Baby Spinach
  • 1/4 cup Goat Cheese or Feta (Optional)

Vinaigrette:

  • 1/4 cup Olive Oil
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. Cook the farro according to the package directions.
  2. While the farro cooks, prep the rest of the salad
  3. In a small bowl, whisk together the vinaigrette ingredients, set aside.
  4. Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
  5. Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula.
  6. Add the dice apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
  7. Cover the salad and refrigerate for at least 1 hour before serving.
  • Prep Time: 5
  • Cook Time: 25
  • Category: Lunch, Salad

Nutrition

  • Calories: 209
  • Sugar: 6
  • Sodium: 10
  • Fat: 4
  • Saturated Fat: 0
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 0

Keywords: Farro, Salad, Grain Salad,

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Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
Lentil Pumpkin Quesadillas
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas


  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Diet: Vegetarian

Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!


Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)

 

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

Keywords: Pumpkin, Lentil, Quesadilla

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Fall Friendsgiving Salad with Spinach, Sweet Potato & Pomegranate

Fall Friendsgiving Salad with Spinach, Sweet Potato & Pomegranate

Spinach Sweet Potato Pomegranate Salad
Spinach Sweet Potato Pomegranate Salad
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Spinach Sweet Potato Pomegranate Salad

Fall Friendsgiving Salad with Spinach, Sweet Potato & Pomegranate


  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Vegetarian

Description

This salad hits all the notes, sweet and savory, tart and crunchy and is the perfect fall side dish!


Ingredients

Units Scale

Salad:

  • 1 Sweet Potato
  • 4 cups Baby Spinach
  • 1/4 cup Pecans, Chopped
  • 1/4 cup Pomegranate Arils
  • 1/8 cup Parmesan Shavings
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
Dressing:
 
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Honey
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
  2. Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
     
  3. While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
  4. Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
  5. After the sweet potato has cooled, add to the salad mixture.
  6. Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
  7. Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!
 
  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Salad, Gluten-Free, Holiday, Mediterranean, Sides, Vegetarian
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 7
  • Sodium: 304
  • Fat: 14
  • Saturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 1

Keywords: Salad, Pomegranate, Sweet Potato, Holiday Sides

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Greek-Style Nachos

Greek-Style Nachos

Greek Nachos
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Greek Nachos

Greek-Style Nachos


  • Author: Amy RD, LDN
  • Total Time: 1 hr 50 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives


Ingredients

Scale

Chickpeas

  • 1 lb Dried Chickpeas (See notes for alternative options)
  • 1 tbsp Olive OIl
  • 1 Onion (medium)
  • 4 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1/4 tsp Garam Masala (Optional)
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Lemon Zest
  • 2 tsp Kosher Salt
  • 4 cups Vegetable Broth

Pita Chips

  • 2 Pita Bread
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt

Veggie Salad

  • 1 Cucumber, peeled, seeded and chopped
  • 1 pt Cherry Tomatoes, sliced in half

Toppings

  • Greek Yogurt
  • Feta Cheese
  • Kalamata Olives
  • Hot Sauce (Optional)

Instructions

Chickpeas

  1. Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
  2. Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
  3. In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
  4. Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
  5. Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
  6. Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
  7. Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
  8. Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings:

  1. Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
  2. Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

 

Vegetable Topping:

  1. Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
  2. Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.

 

To Plate:

  1. Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
 

 

Notes

Notes:
  1. You can make this as simple or complicated as you’d like. Using canned chickpeas and store bought pita chips makes this a week-night winner!
  2. To substitute canned chickpeas use 4 cans, 15 oz each
  3. *This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen’s Braised Chickpeas.
  • Prep Time: 20min
  • Cook Time: 1 hr 30 mins
  • Category: Appetizers, Dinner, Lunch, Mediterranean, Salad, Sides
  • Method: Braise
  • Cuisine: Greek

Nutrition

  • Serving Size: 6
  • Calories: 541
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 71g
  • Fiber: 15g
  • Protein: 27g
  • Cholesterol: 24mg

Keywords: Greek, Mediterranean, Chickpeas

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