High-Protein Almond Joy Overnight Oats

High-Protein Almond Joy Overnight Oats

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Almond Joy Overnight Oats


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

Description

Packed with 28 grams of protein, (and no protein powder!) these overnight oats will fill you up and leave you satisfied!


Ingredients

Units Scale
  • 1/2 cup Unsweetened Soy Milk
  • 1/4 cup Greek Yogurt
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Almond Butter
  • 1/8 tsp Almond Extract
  • 3 Tbsp Hemp Hearts
  • 1/2 cup Old Fashioned Oats
  • 1 Tbsp Semi-Sweet Mini Chocolate Chips
  • 1 tsp Unsweetened Shredded Coconut
  • 1 tsp Sliced Almonds

Instructions

  1. Add all the ingredients (except the coconut and slice almonds) into a mason jar. Give the mixture a thorough mix with a spoon.
  2. Pop a lid onto the jar and place it into the refrigerator overnight.
  3. The next morning, top with the coconut and sliced almonds. Enjoy!
  • Prep Time: 5 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 635
  • Sugar: 25g
  • Sodium: 31mg
  • Fat: 34mg
  • Carbohydrates: 61g
  • Fiber: 11g
  • Protein: 28g
  • Cholesterol: 3mg

Keywords: Oats, Overnight Oats

Recipe Card powered byTasty Recipes

Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip
Greek Yogurt Ranch Dip
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip


  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Servings 1x

Description

This protein-packed take on classic ranch dip is the perfect appetizer or snack.


Ingredients

Units Scale
  • 1/2 cup Greek Yogurt
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Parsley
  • 1/4 tsp Dried Chives
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Dried Dill
  • 1/8 tsp Salt
  • 1 1/2 tsp Apple Cider Vinegar

Instructions

  1. Add all ingredients to a bowl or mason jar.
  2. Whisk together until all spices are incorporated into the yogurt.
  3. Enjoy as a dip for veggies, a spread on wraps and sandwiches, whatever combination you like!

Notes

  1. To make this into a salad dressing, thin it out with 2-3 tablespoons of water and whisk together.
  • Prep Time: 5 minutes
  • Category: Dips
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 2g
  • Sodium: 171mg
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 3mg

Keywords: Dip, Appetizer, Greek Yogurt, Ranch Dip, Ranch

Recipe Card powered byTasty Recipes

Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary Foccacia Bites

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Foccacia Bites


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 1x

Description

Mini Rosemary & Parmesan Foccacia Bites make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.


Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg

Keywords: Foccacia, Rosemary, Appetizer

Recipe Card powered byTasty Recipes

Roasted Broccoli with Parmesan & Pepitas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Recipe Card powered byTasty Recipes

Crispy Roasted Chickpeas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Roasted Chickpeas

Crispy Roasted Chickpeas


  • Author: Amy RD, LDN
  • Total Time: 27 minutes
  • Diet: Gluten Free

Description

Crispy Roasted Chickpeas are an easy and addictive healthy snack!


Ingredients

Scale
  • 1 can, 15 oz, Chickpeas
  • 1 tbsp Olive Oil
  • 3/4 tsp Kosher Salt

Instructions

  1. Preheat your oven to 400° F. Get a large sheet tray out and set aside.
  2. Drain and rinse your chickpeas. Then place them onto a clean kitchen towel or paper towels and pat them dry.
  3. Transfer the chickpeas to your baking sheet tray. Drizzle the olive oil over top and sprinkle with salt.
  4. Using your hands, or a spatula, mix the chickpeas, olive oil and salt so they chickpeas are nicely coated.
  5. Pop the sheet tray into the oven and roast for 25 minutes until crispy, stirring halfway.

Notes

  1. This snack is infinitely adaptable! Add your favorite spices and seasonings to jazz them up.
  • Prep Time: 2 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 0g
  • Sodium: 615mg
  • Fat: 3g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Chickpeas, Snack, Roasted Chickpeas

Recipe Card powered byTasty Recipes

Devin’s Breakfast Waffles

Devin’s Breakfast Waffles

Devin's Waffles
Devin’s Waffles
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Devin's Waffles

Devin’s Breakfast Waffles


  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 14 1x

Description

Every Sunday my husband Devin makes a batch of these waffles for our family’s breakfasts. It started when my twins were little and the tradition continues, 7 years later! These waffles are delicious and filing, I know you will enjoy!


Ingredients

Units Scale
Dry Ingredients
 
  • 2 cups All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 cup Oat Flour
  • 4 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 cup Vanilla Protein Powder
Wet Ingredients
 
  • 8 Eggs (Separated)
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla Extract
  • 8 tbsp Unsalted Butter
  • 4 cups Buttermilk

Instructions

  1. In a large mixing bowl combine all dry ingredients.
  2. Melt butter. Either in the microwave or in small saucepan on the stove top. Set aside.
  3. Separate your eggs. Place the yolks in a medium size mixing bowl and the egg whites into the bowl of a stand or hand mixer.
  4. Add 1/4 cup sugar to egg yolks. Whisk vigorously until yolks turn a pale yellow color.
  5. Whisk the vanilla extract into the egg yolks and sugar. Next slowly stream in the melted butter, whisking as you add. Whisk in the buttermilk and then set bowl aside.
  6. Using your mixer with the whisk attachment, whisk the egg whites until stiff peaks are formed.
  7. Add the wet ingredients to the dry ingredients and whisk until smooth. Do not over mix.
  8. Gently fold the egg whites into the batter.
  9. Preheat your waffle iron.
  10. Once the waffle iron is ready, spray with nonstick spray and scoop 1/2 cup of batter into waffle iron and cook according to your waffle maker instructions.
  11. Serve hot with flaxseed, maple syrup and fruit, enjoy!
  • Prep Time: 15
  • Cook Time: 15
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Nutrition

  • Serving Size: 1 Waffle
  • Calories: 284
  • Sugar: 6g
  • Sodium: 518mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 131mg

Keywords: Waffles, Belgian Waffles

Recipe Card powered byTasty Recipes

Honey and Flaxseed Granola (Nut-Free)

Honey and Flaxseed Granola (Nut-Free)

Honey and Flaxseed Granola (Nut-Free)
Honey and Flaxseed Granola (Nut-Free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honey and Flaxseed Granola (Nut-Free)

Honey and Flaxseed Granola (Nut-Free)


  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 10 Servings 1x

Description

This granola is nut-free making it a great choice for nut-allergies.


Ingredients

Scale
  • 3 cups Old Fashioned Oats
  • 1/2 cup Flaxseed
  • 1 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/2 cup Unsweetened Shredded Coconut
  • 1/2 cup Honey
  • 1/2 cup Coconut Oil
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat your oven to 325° F
  2. In a large mixing bowl, add all the dry ingredients (oats, flaxseed, cinnamon, salt, shredded coconut). Mix together with a spatula.
  3. In a microwave safe bowl or measuring cup, add the coconut oil. Place in the microwave and cook on 20 second intervals until melted. Add the honey and vanilla to the coconut oil, whisk together.
  4. Pour the wet ingredients into the bowl of the dry ingredients. Stir together with a spatula until thoroughly mixed.
  5. Place parchment paper or a silpat onto a large sheet tray. Spread granola mixture evenly onto the sheet tray.
  6. Place sheet tray into the oven and bake for 25 minutes, stirring every 10 minutes.
  7. Remove from the oven and allow to cool at least 10 minutes.
  8. Now is the time to add in dried cranberries or any dried fruit. Mix into the granola and allow to cool.
  9. Serve over Greek yogurt and enjoy!

 

  • Prep Time: 5
  • Cook Time: 25
  • Category: Breakfast, Snack
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 282
  • Sugar: 14g
  • Sodium: 58mg
  • Fat: 17g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Granola, Nut-Free, Nut Free

Recipe Card powered byTasty Recipes

Crispy Roasted Potatoes

Crispy Roasted Potatoes

Crispy Roasted Potatoes
Crispy Roasted Potatoes
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Roasted Potatoes

Crispy Roasted Potatoes


  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 6 Servings 1x

Ingredients

Scale
  • 2 lbs Potatoes (Russets are great here or Red Skin or Yukon Golds)
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions

  1. Preheat oven to 400° F. Set out a large sheet tray for roasting then move to the potatoes!
  2. Scrub potatoes and rinse with water to clean off any dirt residue.
  3. Dice potatoes into 1 inch chunks and place onto sheet tray. Add 3 tbsp olive oil and 1 tsp kosher salt. Mix together with clean hands and spread out the diced potatoes evenly.
  4. Place sheet tray into the oven and roast for 45-60 minutes (depending on your oven), stirring every 15-20 minutes to ensure even cooking and browning. *Keep an eye on them for the last 5 minutes to make sure they do not burn!
  5. Remove from the oven, serve hot, enjoy!
 

Notes

These crispy potatoes are excellent plain or great with fresh herbs, garlic or Parmesan. Spice to your preference!

  • Prep Time: 10
  • Cook Time: 45
  • Category: Dinner, Sides
  • Method: Roast

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: g
  • Sodium: 320mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Dinner, Sides, Potatoes

Recipe Card powered byTasty Recipes

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
Pumpkin Chipotle Chili
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Chipotle Chili

Pumpkin Chipotle Chili


  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.


Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

Keywords: Chili, Pumpkin, Beans, Slow Cooker

Recipe Card powered byTasty Recipes

Creamy Zucchini Pasta

Zucchini Pasta
Zucchini Pasta
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Zucchini Pasta

Creamy Zucchini Pasta


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 7 Servings 1x
  • Diet: Vegetarian

Description

Simple, fast and delicious! Creamy melted zucchini pasta cooks up in no time and delivers a meal that the entire family will enjoy.


Ingredients

Scale
  • 3 Medium Zucchini
  • 1 lb Spaghetti Pasta (Look for Bronze, Die-Cut Pasta)
  • 1/2 cup Olive Oil
  • 3 Garlic Cloves, Whole
  • 1 cup Parmesan Cheese, Grated
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Cook the pasta according to the package directions. Take care to not over cook, we want al dente pasta here! But, DO NOT DRAIN THE PASTA! We will use some of the pasta water for our sauce.
  2. While the pasta cooks, work on the sauce and zucchini.
  3. Heat a large skillet over medium heat. Add the olive oil and allow to heat up for 1 minute, then add the whole garlic cloves and cook for 4-5 minutes to infuse the oil with the garlic.
  4. While the garlic cooks, grate the zucchini. Set a clean dish towel out on a counter or cutting board. Over top the towel, grate the zucchini using a box grater. Gather the towel by the ends and then, over the sink or a bowl, squeeze the liquid out of the shredded zucchini.
  5. Slowly, in batches, add the shredded zucchini to the olive oil skillet. (Take care and go slow because the oil is hot!) Cook the zucchini in the oil for 10-12 minutes, stirring occasionally with a wooden spoon or spatula. The zucchini will start to break down and “melt” into the oil, this is when it is done. Remove the garlic cloves from the zucchini, discard.
  6. Using tongs, remove the pasta from the pot directly into the skillet with the zucchini. Add the Parmesan cheese and lemon zest, and using the tongs, stir together the pasta, cheese, zest and zucchini. The cheese will melt into the mixture, creating the sauce for this dish. If the pasta seems dry, add a few tablespoons of pasta water to loosen up the pasta and create more of a sauce.
  7. Add salt and pepper and adjust seasonings based on your preference. Serve hot and enjoy!

 

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

Nutrition

  • Serving Size: 1
  • Calories: 442
  • Sugar: 4g
  • Sodium: 326mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 12mg

Keywords: Zucchini, Zucchini Pasta, 20 Minute Meal

Recipe Card powered byTasty Recipes

Simple Sauteed Bok Choy

Simple Sauteed Bok Choy

Sauteed Bok Choy
Sauteed Bok Choy
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sauteed Bok Choy

Simple Sauteed Bok Choy


  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian

Description

Simple sauteed Bok Choy is a fast and flavorful side dish for any dinner!


Ingredients

Scale
  • 2 lbs Bok Choy (One Large Bunch or Two Medium)
  • 1 tsp Sesame Oil
  • 1 Garlic Clove, minced
  • 2 tbsp Soy Sauce

Instructions

  1. Trim the root end off of your bok choy and discard. Then fan the leaves open, rinse off any dirt and shake off excess water.
  2. Place the rinsed bok choy onto a cutting board. Line the bok choy up horizontally and with a sharp knife, starting with the white part and moving to the leafy green, chop into roughly 1-inch pieces.
  3. Heat a medium sized skillet or wok over medium-high heat. Add the sesame oil and allow to heat up for 30 seconds.
  4. When the oil is heated, add the white parts of the bok choy only! (This is key so that the greens do not wilt while the white part cooks!) Allow to cook for 1 minute.
  5. Next, add the rest of the boy choy, (the greens!) and cook for another 2 minutes. Then turn the heat down to medium low and add the garlic and soy sauce. Cook for an additional minute until the garlic just softens. Serve immediately.

 

  • Prep Time: 5
  • Cook Time: 5
  • Category: Sides
  • Method: Sautee
  • Cuisine: Asian

Nutrition

  • Serving Size: 1
  • Calories: 41
  • Sugar: 3g
  • Sodium: 175mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0g

Keywords: Bok Choy, Simple Side Dish

Recipe Card powered byTasty Recipes

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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Recipe Card powered byTasty Recipes

Spinach Pesto

Spinach Pesto

Spinach Pesto
Spinach Pesto
Print