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Side Dishes

No meal is complete without the perfect side dish. I love to pair a sweeter side dish with a savory main course. Or a spicy side dish with a more mild main dish. Either way, you cannot go wrong with these side dish recipes. Enjoy!

Roasted Sweet Potato and Grilled Halloumi Salad

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This Roasted Sweet Potato and Grilled Halloumi Salad is the healthy side dish you need on your table this holiday season. This bright and colorful salad is a simple to make and satisfying meal. 

A fresh salad in a white bowl featuring roasted sweet potato slices, pomegranate seeds, roasted chickpeas, leafy greens, and cubes of grilled cheese. The bowl is placed on a wooden surface with a striped cloth partially visible.

I like to eat a salad almost every day for lunch. I find that this is the easiest way to get a good serving of greens in my diet and to increase the amount of fruit and vegetables I eat. This goal has led me to make some interesting salads. One of my personal favorite salads has roasted carrots on top. This salad inspired me to roast sweet potatoes for this Sweet Potato and Halloumi Salad Recipe! 

Looking for more salad inspiration? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad uses the best of summer produce and is light and crunchy. Or, try this Parmesan Brussels Sprout Salad with Walnut Dressing. This salad is on my Thanksgiving menu every year because it is the perfect salad to prepare ahead of time and toss before serving. 

Jump to:

Why You’ll Love This Recipe

  • Great for meal prep! Make this salad ahead of time and drizzle with the dressing when you are ready to enjoy! 
  • Vibrant colors make this an impressive-looking salad. This salad is great to make when hosting because, visually, it is beautiful! You have great color contrast with the leafy greens, bright pomegranate seeds, orange sweet potatoes, and the grilled halloumi. 
  • Nutritious. This salad is loaded with vitamins and antioxidants. The protein from the halloumi cheese and chickpeas make this salad a nutritious meal in itself. 

Ingredients

A flat lay of ingredients for a sweet potato and halloumi salad: leafy greens, two sweet potatoes, halloumi cheese, a pomegranate, chickpeas, garlic cloves, and small bowls of EVOO, Dijon mustard, balsamic vinegar, and maple syrup.
  • Roasted sweet potatoes give the salad a hint of sweetness. 
  • Crispy chickpeas add a crunch to the salad. 
  • Halloumi cheese adds a salty taste and a soft texture to the salad. It also provides extra protein. 
  • Pomegranate seeds add a pop of color, some crunch, and a sweetness to the earthy greens. 
  • A spring mix is used as the green salad base. 
  • Balsamic vinegar, maple syrup, Dijon mustard, garlic, extra virgin olive oil, salt and pepper are combined to create a tasty dressing. 

Exact measurements can be found in the below recipe card. 

Substitutions

  • Swap the sweet potatoes for roasted carrots or butternut squash. Both options will give the salad an orange hue and a similar sweet taste and texture. 
  • Omit the chickpeas and substitute in chopped walnuts, pecans or pine nuts for extra crunch. 
  • Tofu can be used in place of the halloumi cheese for a vegan option that is similar in texture. 
  • Feta cheese can also be used in place of the halloumi cheese. 
  • Dried cranberries or raisins can be swapped for the pomegranate seeds. 
  • Use kale, baby spinach or arugula as the salad base.  
  • Use a store-bought salad dressing. My favorite store-bought salad dressings are Brianna’s Fine Salad Dressings.  

Sweet Potato and Halloumi Salad Variations

  • This salad is vegetarian and gluten-free as written. 
  • Make this salad vegan by omitting the halloumi cheese and replacing it with tofu. 

Equipment

  • Grill pan or grill 
  • Rimmed baking sheet 
  • Large mixing bowl 
  • Mason jar or food processor 

Step-by-Step Instructions

A blender filled with a thick, smooth maple walnut vinaigrette, sits on a wooden surface. A white kitchen towel is partially visible in the background.

Step 1: ​Make the Maple Balsamic Vinaigrette. Add the balsamic vinegar, maple syrup, Dijon mustard, extra virgin olive oil, garlic cloves, salt, and black pepper to a mason jar or food processor. Combine until smooth and creamy.

A baking tray with chickpeas and sliced sweet potatoes, seasoned and spread on parchment paper, ready for roasting.

Step 2: Preheat the oven to 425 degrees Fahrenheit. On a rimmed baking sheet, toss the sliced sweet potatoes and chickpeas with extra virgin olive oil, salt, and pepper. Spread them into an even layer. Bake for 25 minutes until the sweet potatoes are soft and the chickpeas are crunchy. 

Cubes of cheese are sizzling on a grill with visible smoke and flames underneath. The cheese pieces are scattered across the black grill grates.

Step 3. ​Preheat a grill or grill pan to medium-high heat. Spray both sides of the halloumi cheese chunks with extra virgin olive oil. When the grill is hot, grill each side of the cheese chunks for 2-3 minutes until the sides become golden brown. 

A vibrant salad in a white bowl featuring mixed greens, roasted sweet potato slices, chickpeas, halloumi cheese, and pomegranate seeds, drizzled with dressing. A pomegranate and sweet potato are placed alongside the bowl, on a wooden surface with a cloth.

Step 4: ​Assemble the salad. Place the greens into a large bowl. Top the greens with roasted sweet potatoes, chickpeas, grilled halloumi cheese, and pomegranate seeds. Drizzle the salad with Maple Walnut Vinaigrette. 

Storage

Store any leftover salad refrigerated in an airtight container. Do not drizzle with the dressing until ready to eat the salad. If possible, remove the pomegranate seeds and refrigerate them in a separate airtight container. This will help the greens from becoming soggy. 

FAQ

How can I make sure that my sweet potatoes are crispy?

​Make sure that you cut the sweet potatoes into a uniform size. The sweet potatoes should not be crowded on the baking tray. Make sure that they have room around them for the air to circulate while they roast. Flip the potatoes halfway through the cooking time to ensure that the sweet potatoes are perfectly crispy and roasted. 

What is halloumi cheese?

Halloumi cheese is a semi-hard cheese made from sheep’s milk or goat’s milk. This cheese originated in Cypress but can be found in most large grocery stores. Halloumi cheese is known for its salty and tangy flavor, similar to feta, and its squeaky texture. Halloumi cheese is best served warm because the texture softens and it becomes creamy. 

How do I grill halloumi cheese?

Grill halloumi cheese directly on the grill grates or on a grill pan. Heat the pan or grill to medium-high heat. Slice the halloumi cheese into chunks that are about 1/2 inch thick. Thicker slices will be less prone to breaking. If the cheese is wet or slippery from the brine, use a paper towel to remove the moisture. Spray or rub the cheese with extra virgin olive oil. If you are using a pan, skip this step and add the olive oil to the pan. Grill the cheese for 2-3 minutes on each side until you begin to see golden brown marks and the cheese begins to soften. 

How else can I enjoy halloumi cheese?

Halloumi cheese is delicious in salads and wraps. It also can be used as an appetizer or served with crackers and lemon juice. This grilled cheese could be used in a rice bowl paired with chicken and other vegetables. 

Looking for more light and healthy dishes? Try one of these:

Pairing

These are some of my favorite main dishes to pair with a light salad:

A sweet potato and halloumi salad elegantly sits in a bowl, featuring leafy greens, roasted sweet potatoes, chickpeas, and pomegranate seeds. Chunks of halloumi cheese are topped with a drizzle of dressing. A wooden table and fresh sweet potatoes complete the backdrop.
Print Recipe

Roasted Sweet Potato and Grilled Halloumi Salad

This Roasted Sweet Potato and Grilled Halloumi Salad is the healthy side dish you need on your table this holiday season. This bright and colorful salad is a simple to make and satisfying meal. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 480kcal
Author: Lynne Kenton

Equipment

  • Rimmed Baking Sheet
  • Serving bowl
  • Grill Pan or grill

Ingredients

  • 3 Sweet Potatoes Sliced into 1/4 inch rounds
  • 15.5 ounces Chickpeas Drained and rinsed
  • 2 tablespoons Extra Virgin Olive Oil
  • 8 ounces Halloumi Cheese Sliced into 1/2 inch chunks
  • 1 cup Pomegranate Seeds
  • 8 ounces Leafy Greens
  • Salt and Pepper

Maple Balsamic Vinaigrette

  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 2 Garlic Cloves minced
  • Salt and Black Pepper to taste

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Toss sweet potatoes and chickpeas with Extra Virgin Olive Oil. Season with salt and pepper. Bake for 20-25 minutes flipping over half way through cook time. The sweet potatoes should be soft and the chickpeas crunchy. Let cool.
  • Preheat a grill pan or grill to medium high heat. Spray halloumi cheese with extra virgin olive oil. Grill each side for 2-3 minutes until cheese is golden brown.
  • Add the greens to a large serving bowl. Top salad with roasted sweet potatoes, chickpeas, halloumi cheese, and pomegranate seeds.
  • Top salad with Maple Balsamic Vinaigrette.

Maple Balsamic Vinaigrette

  • Add all ingredients to a food processor or mason jar. Combine until the dressing is smooth and creamy.
  • Store refrigerated in an airtight container.

Nutrition

Serving: 6g | Calories: 480kcal | Carbohydrates: 56g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 572mg | Potassium: 822mg | Fiber: 12g | Sugar: 18g | Vitamin A: 19.829IU | Vitamin C: 42mg | Calcium: 559mg | Iron: 4mg

Roasted Beet Quinoa Salad with Maple Dijon Dressing

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This Roasted Beet Quinoa Salad with Maple Dijon Dressing is an easy side or main dish with a bright, vibrant color! This beautiful salad bowl makes enough for a crowd and is a great choice for meal prep! 

Two white bowls filled with quinoa salad, featuring chunks of beetroot, greens, and nuts, are served on white plates. A small bowl of whole beets is in the background, and a gold fork is placed beside the bowls.

I have been getting beets in my CSA box regularly. I have found that very few people will eat a side of roasted beets, but if I put them in a salad, voila! My whole family will eat them. 

I was inspired to make this quinoa salad bowl because I love easy ways to meal prep hearty salads at the beginning of the week and add protein to them for quick lunches or dinners. Quinoa holds up well in the refrigerator and is filling itself. This makes for a perfect meal prep option! 

Looking for more salad options? Try this Sun-Dried Tomato and Kale Pasta Salad. This salad is also great for meal prepping because of the sturdy kale. Or, try this Grilled Street Corn and Chickpea Salad. This is one of my favorite summer recipes and can be a complete meal thanks to the protein-rich chickpeas. 

Jump to:

Why You’ll Love This Recipe

  • Perfect for meal prep! 
  • Feeds a crowd! This large-portion salad is great to serve as a potluck side dish. 
  • Vibrant colors. ​The dark red beets and bright green arugula are the perfect of freshness. 

Ingredients

Head to your local farmers market or grocery store to grab these ingredients: 

Quinoa Salad Bowl ingredients on white plates and bowls: goat cheese, beets, walnuts, dried cranberries, quinoa, extra virgin olive oil, salt and pepper, and arugula. Each ingredient is labeled with text.
Maple Dijon dressing ingredients, each in its own dish and labeled: Balsamic Vinegar, Maple Syrup, Dijon Mustard, Extra Virgin Olive Oil, and Salt & Pepper. A garlic clove sits next to the dish of Salt & Pepper.
  • Quinoa is the grain basis for this recipe. I like to cook my quinoa in water or vegetable broth. This keeps the recipe vegetarian. 
  • Red beets are roasted in extra virgin olive oil, salt, and pepper. This adds a sweet flavor and a pop of color to the recipe. 
  • Chopped walnuts, crumbled goat cheese, and dried cranberries add crunch and hints of sweetness to the bowl. 
  • Fresh arugula makes this a salad by adding the greens. 
  • The dressing is made with extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic. The mustard and balsamic vinegar balance out the sweetness of the maple syrup giving the dressing just enough tang. 

The exact measurements are listed in the recipe card below. 

Variations

  • Base. Swap the quinoa for rice, orzo, or couscous. 
  • Vegetables. Swap out the red beets for sweet potatoes, butternut squash, or carrots. These have similar textures to beets and can easily be roasted. 
  • Nuts. Substitute the walnuts for pumpkin seeds, sesame seeds, or sunflower seeds. 
  • Cheese. Replace the goat cheese with salty feta cheese or parmesan cheese. 
  • Dried Fruit. The dried cranberries can be replaced with pomegranate seeds or raisins. 
  • Greens. Substitute the peppery arugula with chopped kale, spinach, or other leafy greens. 
  • Dressing. Use your favorite creamy balsamic dressing. Alternatively, substitute the Dijon mustard with a spicy brown mustard, and the maple syrup with agave nectar or honey. 
  • Additions. Add fresh herbs such as fresh dill or thyme. Or, add sliced green onions for extra flavor. 

Equipment

  • Large baking sheet 
  • Food processor or bowl and whisk 
  • Large bowl 

Step-by-Step Instructions

Nine beets wrapped in aluminum foil are arranged on a baking sheet.

Step 1: Bake the beets. Toss the raw beets (with the skin on) with extra virgin olive oil, salt, and pepper. Wrap each beet tightly with tin foil. Cook beets at 400 degrees Fahrenheit for 40 minutes or until the beets are soft. Allow beets to cool and then remove from tin foil. Chop into small pieces. 

A food processor containing a creamy brown dressing. Surrounding the processor are bowls of chopped walnuts, dried cranberries, and a plate of fresh arugula. The ingredients are ready to make a salad.

Step 2: Make the quinoa. Cook quinoa according to package directions with either water or vegetable broth. Set aside.

A close-up view of a small pot filled with freshly cooked fluffy quinoa. The quinoa grains appear fluffy and light, with a slightly translucent, golden color.

Step 3: Make the dressing. Add the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic to a food processor. Pulse until the dressing is smooth. Add salt and pepper to taste. 

A close-up of a vibrant quinoa salad in a white bowl. The salad includes diced beets, fresh arugula, and walnuts, mixed with the quinoa. The ingredients' contrasting colors and textures make it visually appealing.

Step 4: Assemble salad.  Add the cooked quinoa, roasted beets, arugula, chopped walnuts, goat cheese, and dried cranberries to a large mixing bowl. Drizzle with the dressing. Gently stir together until the dressing is combined with the quinoa. 

Storage

This salad can be stored refrigerated in an airtight container for up to 4 days. If planning to store, leave the arugula out and add when you are ready to serve. If not, the greens will become wilted. 

Top tip

Double the Maple Dijon Dressing recipe so that you can have homemade dressing ready to go!

FAQ

How can I make this salad for meal prep?

This salad is great for meal prep! Simply make the quinoa salad according to the recipe directions (including adding the dressing). Store the salad in pre-portioned containers or serve throughout the week. You can also add a protein like grilled chicken or salmon over top to make this salad a complete meal. You may want to leave the greens out of the salad and add when you are ready to eat in order to prevent the greens from wilting. 

Do I need to wrap the beets in foil?

No, you do not need to wrap the beets in foil when baking. Cooking the beets in foil helps to retain moisture in the beets. However, you can roast the beets without the foil or you can peel the beets prior to roasting and roast without the tin foil.

How should I serve this quinoa salad?

Serve this quinoa salad warm just after mixing all of the ingredients together or at room temperature. 

Looking for other salad like this? Try one ofthese:

Pairing

These are my favorite drinks to serve with quinoa salad:

A close-up of a white bowl filled with quinoa salad, featuring chunks of beetroot, arugula leaves, and green herbs. The dish appears colorful and fresh, highlighting a healthy and vibrant mix of ingredients.
Print Recipe

Roasted Beet Quinoa Salad with Maple Dijon Dressing

This Roasted Beet Quinoa Salad with Maple Dijon Dressing is an easy side or main dish with a bright, vibrant color! This beautiful salad bowl makes enough for a crowd and is a great choice for meal prep!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 257kcal
Author: Lynne Kenton

Equipment

  • Large baking sheet
  • Food Processor
  • Large Mixing Bowl

Ingredients

  • 1 cup Quinoa
  • 1 bunch Beets about 6 beets
  • 1 tablespoon EVOO
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Goat Cheese
  • 2 cups Arugula
  • 1/4 cup Dried Cranberries

Maple Dijon Dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Dijon Mustard
  • 1 clove Garlic
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Toss the beets with the Extra Virgin Olive Oil, Salt and Pepper. Wrap each beet in tin foil. Bake for 40 minutes until beets are soft.
  • Allow beets to cool. Use a paper towel to wipe the skin off of beets. Chop into bite-size pieces.
  • Cook quinoa according to package directions until light and fluffy.
  • To a food processor, add the Extra Virgin Olive Oil, Balsamic Vinegar, Maple Syrup, Dijon Mustard, Garlic Clove, Salt and Pepper. Pulse until smooth.
  • In a large bowl, toss together quinoa, arugula, walnuts, goat cheese, beets, and dried cranberries. Drizzle with dressing. Serve warm or at room temperature.

Nutrition

Calories: 257kcal | Carbohydrates: 22g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 264mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

Easy Sun-Dried Tomato and Kale Pasta Salad

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This Sun-Dried Tomato and Kale Pasta Salad is an easy pasta dish that sneaks in lots of vegetables! Cherry tomatoes, sun-dried tomatoes, kale, and fresh herbs make this pasta salad the freshest and most flavorful pasta you will eat this summer. 

A large bowl of pasta salad with serving spoon, extra parmesan cheese and basil.

Pasta salad is one of my go-to side dishes when entertaining. I often open my refrigerator, see what vegetables and dressing I have, and make a quick pasta. However, I recently got a giant bunch of kale from my Nash Veggie’s CSA box, and I knew that I wanted to make something special with it. 

Looking for more easy summer side dishes? Try this Watermelon Salad with Hot Honey Dressing. Watermelon is the star of the show and pairs with crunchy kohlrabi for a salad that you can eat at any time. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This hearty side dish takes a nutritious twist by adding chickpeas and uses Greek yogurt instead of mayonnaise. 

Jump to:

Why You’ll Love This Recipe

  • It is delicious! The cherry tomatoes burst when baking to add a hint of sweetness that balances the earthy kale. 
  • Healthy! Pasta salad gets a bad rap but this pasta salad is an exception. 
  • Refrigerates well! If you like leftovers, this pasta salad is perfect! Or, make this pasta salad ahead of time for your next barbecue. 

Ingredients

The ingredients to make a kale and tomato pasta salad.

Note, honey is not shown in the above photo.

  • You will need one pound of pasta. I like to use a pasta shape that is twisted such as rotini or capellini. 
  • Fresh kale is massaged with lemon juice, salt, and pepper and, then,  tossed with the pasta. 
  • The sauce is made from oil-packed sun-dried tomatoes. Both the tomatoes and the oil are used. 
  • Cherry tomatoes are roasted in honey, olive oil, salt, and pepper and then tossed with the pasta. This adds a sweet flavor to the earthy kale. 
  • Freshly grated parmesan cheese adds a hint of salt to the salad. 
  • Fresh basil and oregano are added to complement the tomatoes.

Sun-Dried Tomato Sauce Ingredients

The ingredients to make a sun-dried tomato sauce.

  • Sun-dried tomatoes and the oil from the tomato jar are the base of the sauce. Note, you will not use all of the tomatoes in the jar. Use these tomatoes on your next sub!
  • Dijon mustard and maple syrup give the sauce some tang and sweetness.
  • Oregano, basil, salt, pepper, and garlic add the spices.

For exact measurements and ingredients, please see the below recipe card. 

Substitutions

  • In place of the kale, use fresh spinach or arugula. 
  • For a bolder dish, use feta cheese instead of parmesan cheese. 
  • Use grape tomatoes in place of the cherry tomatoes. Or, use red bell peppers in place of the cherry tomatoes. You can use fresh, chopped bell peppers or sauté them before adding them to the pasta. 
  • In place of the fresh basil and oregano, use your favorite fresh herbs. Fresh chives, thyme, rosemary, or parsley would be delicious in this salad. 

Variations

  • For a high-protein vegetarian pasta dish, use chickpea pasta. 
  • For a gluten-free dish, use gluten-free pasta. 
  • Add cooked Italian sausage to make this pasta salad a full meal. 
  • Top with grilled chicken, shrimp, or salmon. 
  • Add any cooked vegetables such as roasted zucchini or squash. Pasta salad is a great way to use leftover vegetables! 

Instructions

Cooked pasta noodles on a plate.

Step 1: Bring a large pot of salted water to a boil. Cook pasta to al dente according to pasta box directions. Drain and rinse with cold water to keep the pasta from cooking. 

A roasting pan with burst cherry tomatoes.

Step 2: Preheat oven to 425 degrees Fahrenheit. Toss cherry tomatoes with honey, olive oil, salt, and pepper. Cook tomatoes for 20 minutes until they begin to burst. 

Kale that has been massaged and looks dark green.

Step 3: Remove kale leaves from the stems. Add kale to a large bowl. Drizzle with lemon juice, salt, and pepper. Massage kale for about 2 minutes until kale turns a dark green color and is soft. 

A bowl full of sun-dried tomato sauce.

Step 4: Add sun-dried tomatoes, sun-dried tomato oil, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, pepper, dried basil, and dried oregano to a small food processor. Pulse ingredients together until blended, about 1 minute. Note that the sauce will be thick. If the sauce consistency appears too thick, add a little olive oil and pulse again. 

Rotini noodles coated in sauce with kale in a large serving bowl.

Step 5: To a large mixing bowl, add the cooked pasta, kale, cherry tomatoes, and sun-dried tomato sauce. Mix to coat the pasta and kale with the sauce. Mix in the parmesan cheese, fresh basil, and fresh oregano. Stir again. Serve warm or refrigerate until ready to serve.

Equipment

  • Large pot
  • Small roasting pan 
  • Large mixing bowl
  • Small food processor: here is the one that I use and love!

Storage

Store pasta salad refrigerated in an airtight container for up to 4 days. The best part about using kale in pasta salad is that it doesn’t get soggy. The pasta and kale will continue to absorb the sauce and become more flavorful after being refrigerated for a day.

Top tip

Massage the kale well! Kale has a tough texture and an earthy flavor that most people (especially kids) do not like. By massaging the kale, the texture is broken down to a soft leaf that can absorb the flavor of the sauce. Make sure that you are massaging the kale and crunching the leaves until it is a dark hue and soft. 

Looking for other summer salad recipes like this? Try these:

Pairing

These are my favorite drinks to pair with summer meals:

A serving bowl full of pasta mixed with kale and tomatoes. Parmesan and fresh herbs surround the bowl.
Print Recipe

Easy Sun-Dried Tomato and Kale Pasta Salad

This Sun-Dried Tomato and Kale Pasta Salad is an easy pasta dish that sneaks in lots of vegetables! Cherry tomatoes, sun-dried tomatoes, kale, and fresh herbs make this pasta salad the freshest and most flavorful pasta you will eat this summer. 
Prep Time30 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 348kcal
Author: Lynne Kenton

Equipment

  • Large Pot
  • Small Roasting Pan
  • Large Mixing Bowl
  • Food Processor

Ingredients

  • 1 pound Pasta
  • 1 bunch Kale about 4 cups
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Olive Oil
  • 1 cup Cherry Tomatoes
  • 1 teaspoon Salt divided
  • 1/2 teaspoon Black Pepper divided
  • 1 teaspoon Honey
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Basil chopped
  • 1 tablespoon Fresh Oregano chopped

Sun-Dried Tomato Dressing

  • 1/2 cup Sun Dried Tomatoes Tomatoes
  • 8 ounces Sun-Dried Tomato Oil from the jar
  • 1 tablespoon Lemon Juice
  • 2 Garlic Cloves minced
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Maple Syrup
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Dried Basil

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Bring a large pot of water to a boil. Cook pasta until al dente.
  • Add cherry tomatoes to a small baking dish. Drizzle with olive oil, honey, salt and pepper. Mix together to coat the tomatoes. Bake for 20 minutes until tomatoes are bursting.
  • Remove stems from kale and tear or chop the kale into small pieces. Massage the kale with lemon juice, salt, and pepper until kale is dark green.
  • Add the dressing ingredients, sun-dried tomatoes, oil from sun-dried tomatoes, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, black pepper, dried basil, and dried oregano, into a food processor. Pulse until smooth.
  • Mix cooked pasta, kale, sun-dried tomato dressing, parmesan cheese, basil, and oregano in a large bowl. Serve warm or room temperature.

Nutrition

Serving: 8g | Calories: 348kcal | Carbohydrates: 56g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 487mg | Potassium: 936mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2.23IU | Vitamin C: 53mg | Calcium: 157mg | Iron: 3mg

Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)

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Kohlrabi and Red Pepper Slaw is a simple side dish recipe that uses fresh summer produce. This recipe is lighter than traditional coleslaw because it is made without mayonnaise! 

A large serving bowl full of slaw with extra red pepper slices and limes.

Kohlrabi is a vegetable that I was newly introduced to this summer. I have been receiving weekly CSA (Community Supported Agriculture) boxes from Nash Veggie’s this summer and loving them! I love always having fresh, organic vegetables in my fridge. The box has pushed me to try new vegetables and new recipes! After receiving kohlrabi a few weeks in a row, I knew that I had to find some fun uses for this unusual vegetable. 

Summer is the season of entertaining! Need some more simple recipes? Try this Watermelon Salad with Kohlrabi and Hot Honey Dressing. This salad presents beautifully and tastes equally delicious. Or, try this Grilled Street Corn and Chickpea Salad. This recipe is loaded with flavor and the chickpeas give it a nutritious boost! 

Jump to:

Why You’ll Love This Recipe

  • It is light! Unlike traditional coleslaw, this recipe does not use any mayonnaise. The light recipe is perfect for hot summer days. Additionally, this recipe is naturally vegan and gluten-free. 
  • This slaw is versatile! Use this slaw as a side dish, on top of tacos, or inside of a wrap. Add it to any dish that can use an extra crunch! 
  • You can mix up the ingredients! Make this recipe adaptable to what your family likes and what ingredients you have on hand! Read below for some fun variations. 

What is Kohlrabi?

Kohlrabi is a cruciferous vegetable that is a member of the cabbage family. It looks like a small turnip with stems around it. The exterior of the kohlrabi can range in color from green to purple but the inside is a pale yellow color. Kohlrabi has a very mild taste similar to that of a broccoli stem. It is slightly sweet and very crunchy. 

Ingredients

Head to your local farmer’s market or grocery store to pick up these ingredients: 

The ingredients needed to make a kohlrabi slaw including red pepper, limes, red onion, and cabbage.
  • Green Cabbage and Kohlrabi act as the crunchy base in this slaw recipe. 
  • Red Onion and Red Pepper add a sweet taste and vibrant hues to the kohlrabi slaw recipe. 
  • The tangy and slightly sweet dressing is made of Lime Juice, Apple Cider Vinegar, and Agave Nectar. 
  • Salt, Garlic, Ground Cumin, and Chili Powder add extra spice and flavor to the dressing. 

The exact measurements and ingredients are listed below in the recipe card.

Substitutions

  • Substitute green cabbage with red cabbage, napa cabbage, or, even, thinly sliced Brussels sprouts! 
  • If you can’t find fresh kohlrabi, you can use thinly sliced rutabaga, jicama, or extra cabbage. 
  • Instead of using red onion or red pepper, use a mix of green onions, carrots, and yellow or orange peppers. 
  • Honey can be used in place of the agave nectar. 
  • Use a mixture of your favorite spices to make this slaw recipe your own! 

Variations

  • For extra spice, add some hot sauce to the dressing. 
  • If you want to make a sweet slaw, add thin apple slices. 
  • To make this slaw go perfectly with tacos, add a few teaspoons of taco seasoning to the dressing and fresh cilantro. 
  • For a creamy slaw, add sliced avocados. 

Equipment

Only a few basic kitchen tools are needed to make this recipe.

  • Cutting Board: I recommend using a large cutting board. 
  • Sharp Knife 
  • Large Mixing Bowl 
  • Garlic Press 
  • Citrus Juicer 

Step-by-Step Instructions

Thinly sliced kohlrabi, red onion, red pepper and cabbage in a mixing bowl.

Step 1: Slice the cabbage, kohlrabi, red onion, and red pepper into thin matchsticks. Add ingredients to a large bowl. 

A dressing made with lime juice, apple cider vinegar and agave nectar.

Step 2: To a mason jar or measuring cup, juice the limes. Add the apple cider vinegar, salt, minced garlic, ground cumin, chili powder and agave nectar. Mix until combined. 

Tossing slaw with tongs to coat in dressing.

Step 3: Pour the dressing over top of the vegetables. Using tongs, toss the slaw to coat with the dressing. Refrigerate until ready to serve. 

Storage

Store slaw refrigerated in an airtight container for up to 3 days. This slaw gets better after 1 day. The dressing allows the vegetables to slightly soften and the flavor marinates the vegetables. 

FAQ

How do you peel kohlrabi?

To peel kohlrabi, remove stems from the outside of the vegetable. Use a sharp knife to cut off the root and base. Use a vegetable peeler to peel the hard exterior skin away. Now, you can slice your kohlrabi. 

What does kohlrabi taste like?

Kohlrabi has a mild sweet taste similar to that of a broccoli stem. The vegetable is crunchy like a radish or an apple but without the spice or sweetness. It is also slightly juicy. The flavor is very versatile and can take on the flavors that are mixed with it. 

How can I serve this Kohlrabi Slaw?

Serve this Kohlrabi Slaw as a side dish or on top of tacos. It can also be a great accompaniment to fresh fish. Or, add it to a wrap or a sandwich if you want some extra crunch and nutrition! 

Looking for other summer recipes like this? Try these:

Pairing

These are my favorite dishes to serve with slaw:

A large serving bowl full of slaw with extra red pepper slices and limes.
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Kohlrabi and Red Pepper Slaw Recipe (Without Mayo)

Kohlrabi and Red Pepper Slaw is a simple side dish recipe that uses fresh summer produce. This recipe is lighter than traditional coleslaw because it is made without mayonnaise! 
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 68kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Large Mixing Bowl
  • Tongs

Ingredients

  • 1 cup Green Cabbage Thinly Sliced
  • 1 cup Kohlrabi Thinly Sliced
  • 1/2 cup Red Onion Thinly Sliced
  • 1/2 cup Red Pepper Thinly Sliced
  • 2 Limes Juiced
  • 2 tablespoons Apple Cider Vinegar
  • 1/2 teaspoon Salt
  • 1 Garlic Clove Minced
  • 1/8 teaspoon Ground Cumin
  • 1/4 teaspoon Chili Powder
  • 1 tablespoon Agave Nectar

Instructions

  • Add the thinly sliced cabbage, kohlrabi, red pepper, and red onion to a large mixing bowl.
  • Vigorously mix the lime juice, apple cider vinegar, agave nectar, garlic, salt, chili powder, and ground cumin in a mason jar.
  • Pour the dressing over top of the sliced vegetables. Use tongs to coat vegetables with dressing. Refrigerate before serving.

Notes

This recipe tastes better after refrigerating for a day. This allows the flavors to marinate with the vegetables and the vegetables to slightly soften. 

Nutrition

Serving: 0.5cup | Calories: 68kcal | Carbohydrates: 14g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.5mg | Sodium: 271mg | Potassium: 405mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4.427IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg

Watermelon Salad with Kohlrabi and Hot Honey Dressing

by 2 Comments

This Watermelon Salad with Kohlrabi and Hot Honey Dressing will be your new favorite summer salad! Made with summer’s best produce, watermelon, and crunchy kohlrabi this salad is light, refreshing, and the perfect addition to your next summer barbeque. 

A plated salad topped with fresh watermelon, mint and kohlrabi.


Watermelon truly is the fruit of the summer. My family is eating at least one watermelon a week and I am trying to find the most unique ways to use the watermelon.

I was introduced to kohlrabi in my local CSA box from Nash’s Veggies. Kohlrabi is a crunchy vegetable from the cabbage family. It is a versatile vegetable that can be eaten raw, as in this salad, or roasted, stewed, or mashed. 

Need another watermelon recipe? Try these Watermelon Caprese Skewers with Prosciutto. Everyone loves a handheld appetizer and these are great because you can walk and eat! Or, try this Watermelon Kiwi Salsa. This unique combination is perfect as a side dish, with chips or topped on fresh fish! 

Jump to:

Why You’ll Love This Recipe

  • Impressive! ​This salad looks so impressive when it is served plated due to the bright colors from the watermelon and the radishes! 
  • Fresh! ​This recipe uses the best summer produce that gives this salad great texture and taste.
  • Delicious! I can’t say I love this combination anymore. The sweet, salty, and crunchy texture allows for a delicious salad. 

Ingredients

Head over to your local farmers market or grocery store to grab these fresh ingredients! 

Ingredients required to make a watermelon salad with honey hot sauce dressing.

Note, the honey hot sauce is not photographed.

  • Fresh lettuce​ is the base for this salad. 
  • Seedless Watermelon, radishes, cucumbers, kohlrabi, and red onion ​add nutrition and crunch. 
  • Feta Cheese adds a salty mix while mint ​adds a sweet taste. 
  • The salad dressing is made by combining olive oil, honey hot sauce, garlic cloves, lime juice, agave nectar, salt, and black pepper. 

​See the below recipe card for exact measurements and ingredients. 

Substitutions

  • For the lettuce, I like to use whatever fresh lettuce I can get. Arugula​ is a great option in this salad because of its peppery taste. 
  • Substitute jicama for the kohlrabi to get a similar crunchy texture. 
  • Use avocado to add creaminess to the salad.  
  • Substitute the salty feta cheese with goat cheese or queso fresco. These cheeses will give the salad a creamy texture. 
  • Replace the cucumbers with crunchy red bell peppers or chopped celery.
  • Replace the red onion with shallots or green onion for a milder onion flavor. 

Variations

  • Add protein! Grilled chicken, rotisserie chicken, roasted chickpeas, or grilled shrimp would be great additions to make this salad a complete meal.
  • Add some nuts such as sunflower seeds, cashews, or almonds to make this salad denser.
  • Make this dairy-free by eliminating the feta cheese. 
  • Use your favorite salad dressing or balsamic vinegar for a simple salad recipe. 

Step-by-Step Instructions

Mason jar full of salad dressing.

Step 1: Add olive oil, honey hot sauce, minced garlic clove, lime juice, agave nectar, salt, and pepper to a mason jar. Vigorously shake the jar to combine the ingredients. 

A plate with watermelon salad drizzled with honey hot sauce dressing.

Step 2: Place lettuce in a large bowl. Layer the watermelon, radishes, cucumber, kohlrabi, red onion, feta cheese, and mint over top. Drizzle dressing on top before serving.

Storage

This salad is best the day that it is served. To save this salad for later, I recommend storing the watermelon separately from the salad. Store the remaining salad refrigerated in an airtight container. When ready to serve, add the watermelon and dressing to the salad. 

Top tip

If making this salad ahead of time, keep the watermelon pieces separate from the salad. When ready to serve, place watermelon on top of salad and drizzle dressing over top.

FAQ

What is kohlrabi?

Kohlrabi is a vegetable that belongs to the cabbage family. It looks like a small turnip. It has a slightly sweet and crunchy taste. Kohlrabi adds texture and crunch to salads while not adding many calories. 

How should I serve watermelon salad?

I recommend serving watermelon salad plated and chilled. Because watermelon is a heavy ingredient, it tends to sink the salad down, and the juice from the watermelon can cause the salad to become soggy. By plating the salad, you can place the watermelon and other vegetables on top of the lettuce. Not only will this be aesthetically pleasing, but the individual portions will keep the salad from becoming soggy. 

What pairs well with watermelon salad?

Fresh fish, grilled chicken, or grilled shrimp pair well with watermelon salad. Because watermelon salad is so fresh and light, I like to accompany my meal with something equally as light and healthy. These protein choices are great watermelon salad accompaniments. 

Looking for other recipes that use the best of summer produce? Try these:

Pairing

These are my favorite dishes to serve with Watermelon Salad:

Watermelon salad on a plate with extra dressing, watermelon chunks and cucumber slices in bowls.
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5 from 1 vote

Watermelon Salad with Kohlrabi and Hot Honey Dressing

This Watermelon Salad with Kohlrabi and Hot Honey Dressing will be your new favorite summer salad! Made with summer's best produce, watermelon, and crunchy kohlrabi this salad is light, refreshing, and the perfect addition to your next summer barbeque. 
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 335kcal
Author: Lynne Kenton

Equipment

  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Large Serving Bowl

Ingredients

  • 4 cups Lettuce
  • 2 cups Watermelon Chopped
  • 2 Mini Seedless Cucumbers Sliced
  • 1 bunch Radishes Sliced
  • 1/2 Red Onion Thinly Sliced
  • 1 Kohlrabi Thinly Sliced into Matchsticks
  • 8 ounces Feta
  • 1/2 cup Mint

Honey Hot Sauce Vinaigrette

  • 1/4 cup Olive Oil
  • 1/2 tablespoon Honey Hot Sauce
  • 1 Juice of a Lime
  • 1 teaspoon Agave Nectar
  • 1 Garlic Clove Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions

  • Add the olive oil, honey hot sauce, lime juice, agave nectar, garlic clove, salt, and black pepper to a mason jar. Shake vigorously to combine. Alternatively, add all ingredients to a food processor and pulse to combine.
  • Place a bed of lettuce in a large serving bowl. Add the watermelon, cucumbers, radishes, kohlrabi, red onion, mint, and feta on top.
  • Drizzle salad with hot honey dressing before serving.

Nutrition

Calories: 335kcal | Carbohydrates: 17g | Protein: 11g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 51mg | Sodium: 858mg | Potassium: 447mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.288IU | Vitamin C: 37mg | Calcium: 329mg | Iron: 1mg

Healthy Grilled Street Corn and Chickpea Salad

by 4 Comments

This Healthy Grilled Street Corn and Chickpea Salad is the perfect side dish for easy summer entertaining! This Mexican Corn Salad recipe uses healthy and simple ingredients to create a side dish that everyone will love. 

Corn salad in a serving bowl with a spoon and extra limes.

One of my favorite things about summer is the abundance of fresh produce. The Delmarva Peninsula produces some of the best fresh sweet corn. One of my favorite ways to use this corn is to grill it and mix it into an easy salad! 

Here are some other recipes highlighting the best of summer produce! Try this Watermelon Salsa with Kiwi and Mint. This salsa is light and so fresh. The best part is that you can use the watermelon as the bowl. Or, try this Cherry Tomato Ricotta Toast. This easy appetizer is sweet and elegant. Use all of your fresh tomatoes in this recipe. 

Jump to:

Why You’ll Love This Recipe

  • Light! Traditional Mexican Street Corn Salad is layered with heavy ingredients like mayonnaise. This recipe lightens things up! 
  • Simple ingredients. These ingredients can be found at your local grocery store or farmers market. 
  • Nutritious. ​Adding chickpeas, also known as garbanzo beans, adds protein and fiber to this salad. 

Ingredients

With just a handful of ingredients, you can make this simple corn salad! 

Corn Salad ingredients including chickpeas, cilantro, green onions, a lime, jalapeno, greek yogurt and queso fresco.
  • Fresh Corn is grilled with Olive Oil to enhance the sweetness of the corn. 
  • Greek Yogurt, Lime Juice, Lime Zest, Garlic, and Chili Powder are mixed to create the dressing. 
  • Chickpeas ​are used to add texture and nutrition to the salad. 
  • Queso Fresco, Jalapeno, Green Onions, and Fresh Cilantro are added to create a street corn Mexican flair. 

Please see the below recipe card for exact measurements. 

Substitutions

  • If corn is not in season when you are making this salad, use canned corn and drain. You will skip grilling the corn. 
  • To make a more traditional Mexican Street Corn Salad, use mayonnaise instead of Greek Yogurt and cotija cheese instead of queso fresco.
  • You could also replace the queso fresco with feta cheese.

Variations

  • To make this salad less spicy, omit the jalapeno and use less chili powder. 
  • For a heartier salad, add black beans, red bell peppers, and/or red onion.

Instructions

Four ears of corn grilling on hot grill.

Step 1: Begin by brushing the ears of corn with a little olive oil. Heat a grill to medium heat. Grill each side of the corn for 2 minutes until the corn begins to brown. Remove corn from the grill and slice corn kernels off the cob. 

Dressing made by combining Greek yogurt, lime juice, lime zest, garlic and chili powder.

Step 2: ​In a large mixing bowl, combine the Greek yogurt, lime juice, lime zest, garlic and chili powder. Stir together to combine. 

Fresh corn kernels coated in dressing.

Step 3: ​To the same large bowl, add the corn kernels and stir to coat them in the dressing. 

Chickpeas, corn, queso fresco, green onions and cilantro coated in dressing.

Step 4: Add the queso fresco, jalapeno, green onion, and cilantro. Stir to combine. Refrigerate salad for at least 30 minutes before serving. 

FAQ

How can I serve this salad?

Serve this salad as a side dish to accompany tacos or a fresh fish dish. Or, use the salad on a wrap or quesadilla. You could also serve it as a salsa with tortilla chips. No matter how you serve it, it would be perfect on your Cinco de Mayo menu! 

How should I serve any leftovers?

Store any leftover salad refrigerated in an airtight container. This salad is best on the second day as the flavors have time to meld together. 

What are the benefits of eating chickpeas?

Not only are chickpeas delicious, but they are also nutritious! Chickpeas provide essential nutrients, are full of fiber, and are rich in protein. Eating salads with chickpeas will help you feel fuller and stay fuller longer. 

Looking for other summer side dishes? Try one of these:

Pairing

These are my favorite dishes to serve with Corn and Chickpea Salad:

A large bowl of chickpea salad with a serving spoon and cilantro.
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5 from 1 vote

Healthy Street Corn and Chickpea Salad

This Healthy Grilled Street Corn and Chickpea Salad is the perfect side dish for easy summer entertaining! This Mexican Corn Salad recipe uses healthy and simple ingredients to create a side dish that everyone will love. 
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Servings: 6
Calories: 96kcal
Author: Lynne Kenton

Equipment

  • Grill or Grill Pan
  • Cutting Board
  • Sharp Knife
  • Large Mixing Bowl

Ingredients

  • 4 Ears of Corn
  • Olive Oil
  • 1/3 cup Greek Yogurt
  • 1 Lime Zest and Juice
  • 1/2 teaspoon Chili Powder
  • 1 Garlic Clove Minced
  • 1 Chickpeas Drained and Rinsed
  • 1 Jalapeno Finely Diced
  • 1/2 cup Queso Fresco Chopped
  • 1/3 cup Green Onions White & Light Green Parts, Sliced
  • Cilantro To Taste

Instructions

  • Heat grill to medium heat. Brush ears of corn with olive oil. Grill for 2 minutes per side until slightly charred. Remove corn from grill and allow it to cool. Slice kernels from the cob.
  • In a large mixing bowl, mix together greek yogurt, lime juice, lime zest, garlic and chili powder.
  • To the mixing bowl, add the corn kernels. Mix together to coat the corn in the yogurt mixture.
  • Add the chickpeas, diced jalapeno, queso fresco, green onion, and cilantro to the bowl. Mix to combine.
  • Refrigerate for at least 30 minutes or until ready to serve.

Nutrition

Serving: 6g | Calories: 96kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 93mg | Potassium: 229mg | Fiber: 2g | Sugar: 5g | Vitamin A: 330IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 1mg

Easy and Fresh Green Beans Side Dish (for a crowd)

by 2 Comments

Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 

Easy green beans that will feed a crowd topped with cherry tomatoes and bacon.

Green beans are a family favorite. They appear on the dinner table at all major holidays. The problem is that most times we have green bean casserole. These beans are mushy, come from a can, are drenched in creamy soups, brown sugar or cheese. I was inspired to make this fresh green bean side dish as a healthy option that also highlights the freshness of the green bean. 

Hosting can be hard! If you need another recipe that is a crowd pleaser, try Pineapple Baked Beans. These baked beans are so flavorful and use a variety of beans. They are the perfect side dish for summer barbeques. You can also never go wrong with pasta salad, especially a pasta salad that uses the best of summer produce! Try this Roasted Tomato and Corn Pasta Salad for an easy pasta that goes well at any gathering. 

Jump to:

Why You’ll Love This Recipe

  • In less than 20 minutes, you can make a fresh side dish that is simple and healthy. 
  • These green beans have a crunch as opposed to canned green beans. 
  • You can taste the mildly sweet freshness of the beans. 
  • This fresh green bean recipe cooks on the stovetop saving valuable oven space. 

Ingredients

These basic ingredients can be found at your local grocery store.

Easy green bean ingredients including: white onion, garlic cloves, bacon, lemon, cherry tomatoes, green beans, butter and salt.

  • Fresh green beans are used to keep this recipe as fresh as possible. 
  • The beans, white onions and garlic are cooked in salted butter. 
  • Lemon juice and cherry tomatoes add extra color and flavor pops in this recipe. 
  • Salt, black pepper and red pepper flakes season the beans. 
  • Don’t forget about the bacon! Cooked bacon gives the green beans some extra crunch with a salty flavor. 

See below recipe card for exact measurements.

Substitutions and Variations

  • For a healthier option, substitute some or all of the butter with Extra Virgin Olive Oil. 
  • Substitute the white onion with a sweet yellow onion. 
  • Adjust the amount of onion and garlic to your taste preferences. For more garlickly green beans, add extra garlic cloves! 
  • Substitute garlic cloves with garlic powder. 
  • Use bacon bits in place of fresh bacon. Or, eliminate the bacon all together to keep this a vegetarian side dish. 

Step by Step Instructions

Blanching green beans in a large pot.

Step 1: Begin by blanching the green beans. Bring a large pot of water to a boil. Add green beans and cook for 2 minutes. 

Green beans in an ice bath.

Step 2: Remove green beans from water and immediately transfer to a bowl of ice to stop the cooking process. 

Green beans sauting in butter with onions and garlic.

Step 3: Add butter to a large sauté pan over medium heat. When butter is melted, add green beans, white onions and garlic. Season with salt, pepper and red chili flakes. Cook for 5-10 minutes stirring often. 

Cherry tomatoes cooking with green beans.

Step 4: Turn heat down to medium low. Add cherry tomatoes, lemon juice and chopped, crispy bacon. Stir together until tomatoes begin to wither about 2-3 minutes. Serve green beans warm with a little butter and lemon zest.

Storage

Refrigerate any leftover green beans in an airtight container. Green beans can be reheated in the microwave or on the stove top. Leftover green beans can also be used in a salad or a stir fry. 

Top tip

Stay close to the green beans as they are cooking on the stove top. Cooking times can vary. Cook until the onions are soft and the green beans remain crunchy. Be sure to give the green beans a good stir throughout the cooking process. 

FAQ

How can I make these green beans ahead of time?

Take these steps in order to prepare green beans ahead of time: 
1. Blanch green beans.
2. After the ice bath, dry green beans with paper towels and refrigerate. 
3. Chop the onions, garlic and bacon. Store in refrigerator.
Follow the instructions beginning when at the sauté point. This is the best way to prepare the green beans ahead of time and is especially helpful when cooking for a crowd! 

Why do I need to blanche the green beans first?

Blanching the green beans before sautéing allows the green beans to cook from the inside out. It makes the green beans crispy and is a great way to bring out the bright green color. Be sure to not skip on the ice bath after blanching. This stops the cooking process and keeps the green beans crunchy.


What is the difference between regular green beans and French green beans? 

French green beans, also known as haricot verts, are thinner than regular green beans. These tender green beans are slightly more expensive than regular green beans. 

How can I use leftover green beans?

Use leftover green beans in a green bean salad or a stir fry. These beans could also be added to a quiche for a healthy breakfast. 

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with green beans:

A saute pan full of cooked, bright green beans with cherry tomatoes and topped with bacon.
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5 from 1 vote

Easy and Fresh Green Beans Side Dish (for a crowd)

Easy and Fresh Green Beans are a perfect side dish to feed a crowd! This simple recipe uses fresh beans not canned beans and is cooked on the stove for a delicious vegetable side dish. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 98kcal
Author: Lynne Kenton

Equipment

  • Large Pot
  • Large Bowl
  • Saute Pan

Ingredients

  • 1 lbs Fresh Green Beans ends trimmed
  • 2 tbsp Salted Butter
  • 1/2 White Onion Sliced
  • 2 Garlic Cloves Minced
  • Salt and Black Pepper
  • Red Pepper Flakes
  • 1/2 Juiced Lemon
  • 2 Slices of Bacon Cooked
  • 1 cup Cherry Tomatoes Halved
  • Ice Cubes for blanching

Instructions

  • Bring a large pot of salted water to a roaring boil.
  • Add green beans and let boil for 2 minutes. Immediately, remove green beans and place green beans in iced water.
  • Add butter to a sauté pan over medium heat. Add the onion, garlic and green beans. Season with salt and pepper. Cook for 5-10 minutes until the onions are soft.
  • Add lemon juice, red pepper flakes and chopped bacon. Serve warm.

Nutrition

Serving: 6g | Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg

Air Fryer Parmesan Bread Bites (Copycat Domino’s)

by Leave a Comment

Try these Air Fryer Parmesan Bread Bites (Copycat Domino’s)! These bite-sized pieces of dough are cooked in butter and tossed with salty parmesan cheese for the perfect appetizer. 

I had these Parmesan Bread Bites from Domino’s recently as a game day snack and could not stop eating them. I knew that I needed to make a copycat recipe at home but they had to be healthier than the original recipe from Domino’s Pizza. I decided to cook them in the air fryer with significantly less butter and oil than Domino’s uses. The final recipe ended with the most perfect fluffy bite. I can’t wait for you to try them as a main course or a quick snack. 

I have recently been on an air fryer kick. I love how the air fryer can make normally very unhealthy foods a little lighter and I love the crispiness that the air fryer gives to basic foods. A perfect example are these Air Fryer Potato Wedges. These potato wedges are reminiscent of the popular Buffalo Wild Wings side dish but healthier and simple to make at home. This Roasted Indian Cauliflower is also made in the air fryer. It packs a ton of flavor thanks to the spices and comes out nice and crispy for an easy appetizer or side dish. 

Jump to:

Why You’ll Love This Recipe

  • This recipe uses just 5 ingredients all of which can be found at your local grocery store! 
  • These parmesan bites can be made in less than 10 minutes! 
  • Because they are made in the air fryer, they are much healthier thank the Domino’s Parmesan Bread Bites. 

Recipe Ingredients

Parmesan Bread Bite ingredients including pizza dough, parmesan cheese, butter, salt, garlic powder and marinara sauce.
  • Pizza Dough: Pizza dough is used as the base for dough bites. You can make your own homemade pizza dough, use store-bought pizza dough or even buy canned Pillsbury Pizza Dough. 
  • Salted Butter: The salted butter coats the dough bites to allow them to crisp in the air fryer and give them a salty, sweet taste. 
  • Garlic Powder and Salt are mixed with the melted butter to coat the dough. 
  • Parmesan Cheese sticks to the cooked pizza dough to create the ultimate parmesan bite! 

See the below printable recipe card for the exact measurements. 

Substitutions and Variations

  • Mix some Italian Seasoning, Fresh Herbs or Red Pepper Flakes with the garlic and butter for extra flavor. 
  • Add some Mozzarella Cheese with the parmesan cheese for some extra cheesiness! 
  • Stuff pepperoni into the pizza dough before cooking to make Pepperoni Bread!  
  • For a healthier option, toss pizza dough in olive oil instead of butter. 
  • For less salt in this recipe, use unsalted butter. 

Please note these substitutions and variations are ideas and have not been tested. If you test one of them, please let me know how they turned out in the comments below! 

How to Make Air Fryer Parmesan Bites (Domino’s Copycat)

Follow these simple steps to make this delicious recipe! 

Rolled out pizza dough.

Step 1: Roll pizza dough out into a rectangle (roughly 6 inches by 6 inches). 

Pizza dough sliced into individual logs.

Step 2: Using a pizza cutter, slice dough into 1 inch slices that are roughly the same length. 

Dough rolled into balls.

Step 3: Roll dough into bite size pieces and use a pastry brush to brush garlic butter on top of parmesan bites. Sprinkle with parmesan cheese. 

Bread bites in the air fryer basket.

Step 4: Place parmesan bites into air fryer basket in a single layer. Cook for 6 minutes at 375 degrees Fahrenheit until balls are a light golden brown. 

For detailed instructions and ingredient measurements, please see recipe card below.

Equipment

  • Air Fryer: Here is the one that I like! 
  • Grill brush or pastry brush
  • Pizza Cutter or Sharp Knife

Expert Baking Tips

Expert Baking Tips

1. Be sure to preheat your air fryer before cooking the parmesan bites. I like to run my air fryer for 5 minutes before cooking.

2. Spray air fryer basket with cooking spray before adding the parmesan bites to prevent them from sticking. 

3. Do not roll the pizza dough too thin. It should be 1/8 of an inch thick. 

4. If your pizza dough is sticking after it is rolled out, use a thin spatula to help lift the dough. 

5. Keep the pizza dough chilled in the refrigerator until you are ready to roll it out. When the dough is at room temperature, it sticks more and is more difficult to work. 

6. If dough begins to stick, toss some all purpose flour on your work surface. 

FAQ

What kind of parmesan cheese should I use on my bread bites?

I like to use the jarred grated parmesan cheese in the green bottle. Kraft is a popular version and you can find many generics. I found that this type of parmesan cheese adhered better the dough ball than using freshly grated parmesan cheese. 

What can I serve with my Parmesan Bread Bites?

Parmesan Bread Bites can be served as a great appetizer to pizza night or as a side dish to an Italian dinner. I always like to serve mine with warm pizza sauce. 

Can I reheat these bread bites?

Yes, you can reheat parmesan bread bites by placing them in a preheated air fryer at 375 degrees Fahrenheit for 2 minutes. You can also reheat them in the toaster oven for a few minutes. The air fryer and the toaster oven are the best ways to reheat them and keep them crispy. Reheating in the microwave works, however, the parmesan bites will not be as crispy. 

How should I store leftovers?

Store leftover bread bites refrigerated in an airtight container for up to 3 days. 

Looking for other recipes like this? Try these:

Pairing

These are my favorite main dishes to serve with fun appetizers:

A platter of parmesan bread bites with pizza sauce.
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Air Fryer Parmesan Bread Bites (Copycat Domino’s)

Try these Air Fryer Parmesan Bread Bites (Copycat Domino's)! These bite-sized pieces of dough are cooked in butter and tossed with salty parmesan cheese for the perfect appetizer. 
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Appetizer
Cuisine: American
Servings: 4
Calories: 257kcal
Author: Lynne Kenton

Equipment

  • Pizza Cutter or Sharp Knife
  • Pastry Brush
  • Air Fryer

Ingredients

  • 8 ounces Pizza Dough Half of a ball
  • 4 tablespoons Salted Butter melted
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 3 tablespoons Parmesan Cheese
  • Marinara Sauce for serving
  • Cooking Spray

Instructions

  • Preheat air fryer to 375 degrees Fahrenheit.
  • Roll pizza dough into a rectangle about 6 inches by 6 inches. Use a pizza cutter to slice dough into long strips. Roll strips into balls until about 1 inch thick.
  • Make garlic butter by combining melted butter, garlic powder and salt. Stir to combine.
  • Brush dough bites with 2 tablespoons of garlic butter. Sprinkle with 1 tablespoon of parmesan cheese.
  • Spray air fryer basket generously with cooking spray. Place dough bites in air fryer seam side down.
  • Cook in the air fryer for 6 minutes until golden brown.
  • Remove parmesan bites from the air fryer. Toss with remaining garlic butter and parmesan cheese. Serve with marinara sauce.

Nutrition

Serving: 4g | Calories: 257kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 763mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg

Air Fryer Potato Wedges (Buffalo Wild Wings Copycat)

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These Air Fryer Potato Wedges (Buffalo Wild Wings Copycat) are the perfect appetizer for your next gathering. They are seasoned with pantry staple ingredients and tossed with heart healthy extra virgin olive oil. The best part is they come together quickly and are made in the air fryer! 

A delicious snack of crispy potato wedges.

If you have ever had Buffalo Wild Wings Potato Wedges, you know how flavorful and addicting they are. Thick cut potato wedges are fried to perfection for the ultimate burger accompaniment. But, in nutrition terms, are these potato wedges the best choice? Is there a healthier option? 

The answer are these Air Fryer Potato Wedges! These thick cut French fries are coated in olive oil, homemade seasoning and cooked in the air fryer. 

The air fryer is one of my favorite ways to cook. I love that you don’t have to heat up your whole house and everything cooks very quickly. Try this Roasted Indian Cauliflower! It is a simple air fryer recipe that packs the flavor! 

Jump to:

Why You’ll Love this Recipe

  • This recipe uses simple ingredients that you most likely have in your pantry. 
  • The potato wedges are made in the air fryer making them healthier than the Buffalo Wild Wings Potato Wedges Recipe. 
  • They have the same delicious taste as the Buffalo Wild Wings Restaurant recipe. 

Ingredients

You will need the following ingredients to make these cooked potato wedges:

Air Fryer Potato Wedge Ingredients including Yukon Gold Potatoes, olive oil, dried chives, onion powder, garlic powder and salt.
  • Large Potatoes: Yukon Gold Potatoes taste best in this recipe.
  • Dried Chives, Garlic Powder, Onion Powder and Salt are used to season the potatoes and add flavor.
  • Extra Virgin Olive Oil coats the potatoes and helps them get crispy. 
  • Don’t forget your favorite dipping sauces! 

See the below recipe card for the exact measurements. 

Substitutions & Variations

  • Use Russet Potatoes ​or another type of waxy potatoes in this recipe. I have found that Russet Potatoes cook down more and tend to shrivel when cooked similar to some French fries. 
  • You could also use Sweet Potatoes to make delicious sweet potato wedges. 
  • Add shredded cheddar cheese, bacon bits, green onion and sour cream to make a loaded baked potato wedge. 

Instructions

Potato wedges tossed in olive oil.

Step 1: Drizzle potato slices with Extra Virgin Olive Oil in a large bowl or plastic bag. 

Potato wedges sprinkled with seasoning.

Step 2: Season potatoes with dried chives, garlic powder, onion powder and salt. 

Potato wedges tossed with seasoning and olive oil.

Step 3: Using your hands or tongs, toss potatoes with oil and seasonings to evenly coat. 

Potato wedges in an air fryer basket.

​Step 4: Add potatoes in a single layer to the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes. Toss potatoes after 10 minutes and cook for 5 additional minutes until golden brown and crispy.

Equipment

​Grab these items and get to cooking these delicious potato wedges!

  • Cutting Board
  • Sharp Knife 
  • Large Bowl 
  • Air Fryer: ​Here is the air fryer that I use and love! 

Expert Air Fryer Tips

  1. ​Always preheat your air fryer basket for a few minutes before adding food to the basket. The air fryer must be at a high temperature when the food is added. 
  2. Do not overcrowd the air fryer basket. The potato wedges should not be touching or on top of one another. 
  3. Be sure to flip the potatoes after 10 minutes to ensure for even browning and crispiness of the potatoes. 

FAQ

Do I need to soak the potatoes before cooking them?

No, you do not need to soak the potatoes. Soaking the potatoes will remove some of the starch allowing the potatoes to become crisper while cooking. I tested this recipe by soaking the potatoes for 30 minutes prior to cooking. There was not a noticeable difference between the soaked potatoes and the unsoaked potatoes. 

Why are my potatoes soggy?

Potato wedges can be soggy if you overcrowd the air fryer basket. Overcrowding the basket creates steam which will cause moisture in the basket and result in a soggy potato wedge. Leave room in between the potatoes and cook the wedges in batches. 

Why are my potatoes sticking to the air fryer basket?

The potato wedges can stick to the air fryer basket if you do not generously spray the basket with cooking spray or vegetable oil. Be sure to spray the basket prior to adding the potatoes. 

How can I reheat potato wedges?

You can reheat leftover potato wedges in the air fryer. Reheat them at 375 degrees Fahrenheit for 3-5 minutes until the potatoes are warm and crisp. Alternatively, reheat them in the oven on a greased baking sheet at the same temperature.

What are the best sauces to serve with potato wedges?

Serve potato wedges with buffalo sauce, ranch dressing, blue cheese dressing, ketchup and extra seasoning! 

Why don’t my potato wedges taste exactly like Buffalo Wild Wings Potato Wedges?

 Buffalo Wild Wings deep fries their potato wedges in beef tallow (beef fat). These potato wedges are air fried in olive oil. This is a great way to reduce calories while still making a tasty snack! 

What other seasonings can I use on my potato wedges?

The chives, garlic and onion seasoning used on these potato wedges is reminiscent of the recipe that Buffalo Wild Wings uses. Change up this recipe and use your favorite seasonings. For a spicy kick, add some cayenne pepper or black pepper. Or, toss them in dried ranch seasoning. My favorite seasoning to use is Old Bay!

Looking for other simple snack recipes? Try one of these!

Pairing

These are my favorite easy dinners to serve with potato wedges:

Potato wedges standing in a basket with a tray of potato wedges.
Print Recipe

Air Fryer Potato Wedges (Buffalo Wild Wings Copycat)

These Air Fryer Potato Wedges (Buffalo Wild Wings Copycat) are the perfect appetizer for your next gathering. They are seasoned with pantry staple ingredients and tossed with heart healthy extra virgin olive oil. The best part is they come together quickly and are made in the air fryer! 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 238kcal
Author: Lynne Kenton

Equipment

  • Air Fryer

Ingredients

  • 4 Large Potatoes sliced into wedges
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Dried Chives
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt

Instructions

  • Preheat air fryer to 400 degrees Fahrenheit.
  • Add Extra Virgin Olive Oil, Dried Chives, Onion Powder, Garlic Powder and Salt to a large bowl. Add potato wedges to the bowlnd toss to combine.
  • Spray the air fryer basket with cooking spray. Working in batches, place potato wedges in the basket. Cook for 10 minutes. Remove basket and flip potatoes. Cook for an additional 5 minutes until crispy.
  • Serve with your favorite dipping sauce.

Nutrition

Serving: 4g | Calories: 238kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 306mg | Potassium: 984mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1.687IU | Vitamin C: 58mg | Calcium: 48mg | Iron: 2mg

Roasted Indian Cauliflower (Easy Air Fryer Recipe)

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This Roasted Indian Cauliflower is an easy air fryer recipe. This cauliflower is the perfect side dish or can be a healthy snack full of flavor! 

Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.

Cauliflower is such a versatile vegetable because it can easily take on the flavors that is is cooked with. This crispy air fryer cauliflower recipe is no different! In the new year, many people are trying to eat healthy and light. This crispy cauliflower is a perfect recipe for those trying to eat vegan or vegetarian. 

I have always loved making cauliflower as a healthy snack or appetizer like these Mouthwatering Cauliflower Poppers! Similar to chicken wings, these cauliflower wings are the perfect vegetarian alternative for your next football game. Or, try my personal favorite, this Roasted Cauliflower with Whipped Mascarpone. Full of decadent flavor, these cauliflower bites are roasted until slightly crisp, topped with lemon juice and pomegranate arils and served over whipped mascarpone. The combination is divine! 

Jump to:

Why You’ll Love This Recipe

  • This Roasted Cauliflower is so healthy! If you are looking for a light and low carb snack, this is it! 
  • This recipe comes together in no time! Cook this cauliflower in the air fryer for a snack that takes less than 15 minutes to make. 
  • One of the best things is bold flavor! If you like Indian food, you will love this cauliflower! The flavors of turmeric, curry and garlic shine through along with a little spice from the red chili powder. 

Ingredients

Indian Cauliflower Ingredients including: cauliflower, limes, chopped peanuts, red chili powder, garlic, curry and turmeric.

Basic ingredients are needed to make this delicious dish! 

  • Fresh Cauliflower is chopped into cauliflower florets. 
  • Extra Virgin Olive Oil is used to coat the cauliflower to allow the spices to attach to the vegetable. 
  • The spices: turmeric powder, curry powder, red chili powder and garlic powder, coat the cauliflower to give a distinct Indian flavor. 
  • Lime Juice rounds out the flavor. 
  • For a little crunch and extra texture, the crushed peanuts are added. 

Extra Virgin Olive Oil not photographed. See recipe card for quantities. 

Substitutions and Variations

  • While cauliflower is the main ingredient, you could substitute it for broccoli or sweet potatoes. Both vegetables would pair well with the spices. 
  • In place of Extra Virgin Olive Oil, use avocado oil to coat the cauliflower. 
  • Switch up the spices by using garam masala powder, coriander powder or curry powder. 
  • Use lemon juice in place of the lime juice. 
  • For a different crunch, substitute crushed almonds or sunflower seeds. 

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!

Step by Step Instructions 

Begin by preheating the air fryer to 400 degrees Fahrenheit.

Cauliflower cut into bite sized cauliflower florets.

Step 1: Chop cauliflower into bite sized florets.

Cauliflower florets tossed with Extra Virgin Olive Oil, turmeric, curry powder, red chili powder and garlic powder.

Step 2: In a mixing bowl, toss the chopped cauliflower florets with the turmeric powder, curry powder, red chili powder and garlic powder to coat. 

Cauliflower florets in the air fryer basket.

Step 3: Place cauliflower in a single layer in the air fryer. Cook for 4 minutes. Toss cauliflower. Cook for 4 more minutes. Cauliflower should appear golden brown. 

Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.

Step 4: Place cauliflower in a large bowl. Toss with fresh squeezed lime juice. Top with crushed peanuts. Enjoy! 

Expert Tips

Tip 1: Make sure that you preheat your air fryer for at least 5 minutes prior to cooking anything in the air fryer. Because it is small, the air fryer does heat up quickly but it is not instantaneous. If the air fryer does not preheat, your dish will not cook evenly and you will have to add more cooking time. 

Tip 2: Be sure to chop your cauliflower into medium size florets. The florets should be close in size to allow the cooking time to remain consistent. 

Tip 3: Do not overcrowd the air fryer basket. Cauliflower should be placed in a single layer with a little space around each floret. This will allow the air fryer to evenly cook. 

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowls
  • Air Fryer: Here is the air fryer that I use!

Storage

Store cauliflower in the refrigerator in an airtight container. Reheat cauliflower for a few minutes in the air fryer at 300 degrees Fahrenheit or in the toaster oven until warm and slightly crisp. 

FAQ

How can I make sure that my cauliflower does not come out mushy?

To ensure that the cauliflower is not mushy and has a slight bite to it, place a single layer of cauliflower bites in the air fryer basket. Make sure that there is space around the cauliflower bites for even cooking.

What can I serve my Cauliflower Bites with?

This cauliflower flavor stands on its own. However, for more zest and flavor, make a simple Greek Yogurt Dip such as this Homemade Raiti (Indian Yogurt Sauce).

How should I serve this air fryer roasted cauliflower?

 Make this crispy roasted cauliflower a complete meal that the whole family will love with a side of naan bread or over rice. Or, serve the cauliflower as a handheld appetizer. This cauliflower is a great addition to stir fry, fried rice or buddha bowls. The best way to enjoy this cauliflower is to served warm. 

Looking for other vegetarian appetizers? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Serving a delicious plate of Roasted Indian Cauliflower with extra lime slices and crushed peanuts.
Print Recipe

Roasted Indian Cauliflower (Easy Air Fryer Recipe)

This Roasted Indian Cauliflower is an easy air fryer recipe. This cauliflower is the perfect side dish or can be a healthy snack full of flavor! 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 156kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing Bowl
  • Air Fryer

Ingredients

  • 2 tbsp Olive Oil
  • 1 Head of Cauliflower Chopped
  • 1/4 tsp Red Chili Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Curry Powder
  • 1 Juice of Lime
  • 1/4 cup Crushed Peanuts

Instructions

  • Preheat air fryer to 400 degrees Farenheit.
  • Toss chopped cauliflower with Extra Virgin Olive Oil, red chili pepper, garlic powder, turmeric and curry powder.
  • Spray the bottom of the air fryer with cooking spray. Cook cauliflower for 8-10 minutes. Halfway through cooking, open the air fryer and flip the cauliflower.
  • Toss cauliflower with the sauce. Squeeze the juice of the lime and top with crushed peanuts. Enjoy!

Nutrition

Serving: 4g | Calories: 156kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 46mg | Potassium: 527mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 72mg | Calcium: 45mg | Iron: 1mg

Roasted Tomato and Corn Pasta Salad

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Roasted Tomato and Corn Pasta Salad is an herby pasta dish made with the best summer produce. Tomatoes are roasted in garlic and combined with a light dressing to make a delicious pasta!

I have been making pasta salad creations for as long as I remember. Most of those involved blocks of cheese and store bought salad dressing. I have switched things up with this Roasted Tomato and Corn Pasta Salad. A light homemade dressing is made with fresh herbs, tomatoes are roasted in garlic and summer corn is steamed. Combined with penne pasta, this dish tastes like summer!

If you are looking for another light pasta recipe that feeds a crowd, try this Herby Lemon Orzo Salad with Roasted Vegetables. Every time I make this, I get asked for the recipe and have no leftovers!

Jump to:

Roasted Tomato and Corn Pasta Details

Flavor: This pasta tastes like summer! The pasta is sweet from the corn and roasted tomatoes and earthy from the herbs.

Time: 30 minutes. There are a few extra steps to make this pasta salad (roasting the tomatoes, steaming the corn and making the dressing). Trust me, all of these steps lead to a delicious dish!

Level of Difficulty: Medium! While all of the tasks in this recipe are simple, there are a few. If you plan ahead, you can make the dressing while the corn is steaming and make the tomatoes while the pasta is boiling.

Ingredients

Stop by your favorite farm stand for the freshest corn, tomatoes and herbs!

  • Extra Virgin Olive Oil
  • Cherry Tomatoes
  • Garlic Cloves
  • Fresh Thyme Sprigs
  • Salt and Pepper
  • Penne Pasta- substitute another medium to short pasta such as Rotini, Campanelle or Farfelle would work in this recipe.
  • Parmesan Cheese- use fresh grated if possible.
  • Lemon Juice
  • Crushed Red Pepper Flakes
  • Steamed Corn- substitute canned or frozen corn.
  • Fresh Rosemary Sprigs
  • Fresh Oregano
  • Fresh Basil

Instructions

  1. Steam Corn. Remove corn husk and clean corn cobs. Bring water to a boil. Add corn and boil for 7 minutes. Remove from water and let cool. Once cool, use a sharp knife to remove corn kernels from cob.
  2. Make Pasta Dressing. While corn is steaming, combine the pasta dressing in a large mixing bowl. Add EVOO, lemon juice, basil, rosemary, oregano, crushed red pepper and parmesan. Whisk to combine.
  3. Roast Tomatoes. Add 1 TBSP of EVOO to a sauté pan and turn heat to medium. Once EVOO is hot, add tomatoes, garlic and thyme. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until tomatoes have burst.
  4. Boil Pasta. While the tomatoes are roasting, cook the pasta according to box directions to make al dente pasta. Drain pasta.
  5. Combine pasta with dressing. While pasta is still hot, pour into dressing. Stir quickly to mix the dressing with the pasta.
  6. Combine pasta with tomatoes and corn. Add tomatoes with the garlic and juices. Add the corn and stir.
  7. Season with salt and pepper. Serve pasta hot or cold. If serving a few days after being made, you may have to add extra lemon juice or EVOO.

Variations

Here a few different ideas to change this recipe for different taste buds!

  • Simpler – use canned or frozen corn and a store-bought salad dressing. I have been using this House Vinaigrette from Aldi. It is the perfect, light dressing and pairs well with the corn and tomatoes.
  • Deluxe – add feta cheese! I like to add feta when the pasta is still hot so that it melts into the noodles.
  • Kid friendly – If you are trying to incorporate more vegetables in your kiddo’s diets, add some spinach to the tomatoes. Cook the spinach until it is wilted. Combine with the pasta and you will have a sneaky vegetable in the pasta salad!

Equipment

  • 2 Large Pots (one for steaming corn, the other for boiling the pasta)
  • Sauté Pan
  • Large Mixing Bowl
  • Large Rimmed Baking Sheet

Storage

Store pasta refrigerated in an airtight container for up to 5 days. The pasta may absorb the dressing while refrigerated. If pasta seems dry, add EVOO and/or lemon juice and stir.

Top tip

Always use the bigger bowl! This pasta salad serves a crowd. Use a large bowl to mix the pasta with the dressing, corn and tomatoes.

Use high quality pasta. More expensive pasta is fresher. You can taste the difference in the texture and thickness of the pasta. I believe that more expensive pasta is more filling.

Have ingredients prepped and ready. Make sure that the dressing and tomatoes are ready to go when the pasta is done cooking. You want to combine all the ingredients when they are hot so that they easily mix together.

FAQ

How do you make pasta salad not soggy?

Make pasta salad not soggy by not overdressing the pasta salad. In this Roasted Tomato and Corn Pasta Salad recipe, the dressing recipe is light and is simply made. Use the recipe card ingredient amounts. This will make a light dressing. If more dressing is needed at the time of serving, add EVOO and lemon juice until you reach the desired flavor.

Why does pasta salad taste better the next day?

Pasta salad tastes better the next day because the flavors have time to bind together. Be sure to stir and taste the pasta before serving to make sure that no dressing has settled in the bottom of the bowl. Season with salt and pepper and more dressing if necessary.

What if I don’t have fresh herbs to use in the pasta salad?

If you do not have fresh herbs, use dried herbs. Use a 3 to 1 ratio for fresh to dried herbs. So, if a recipe calls for 1 cup fresh herbs substitute the fresh herbs with 1/3 cup dried herbs.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this recipe:

A delicious bowl of Roasted Tomato and Corn Pasta Salad
Print Recipe

Roasted Tomato and Corn Summer Pasta Salad

Roasted Tomato and Corn Pasta Salad is an herby pasta dish made with the best summer produce. Tomatoes are roasted in garlic and combined with a light dressing to make a delicious pasta!
Cook Time30 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 332kcal
Author: Lynne Kenton

Equipment

  • 1 Saute Pan
  • 2 Large Pots
  • 1 Large Mixing Bowl
  • 1 Microwavable Measuring Cup
  • 1 Large Rimmed Baking Sheet

Ingredients

  • 1/3 cup Extra Virgin Olive Oil plus 1 TBSP
  • 10 oz Cherry Tomatoes
  • 4 Garlic Cloves Chopped
  • 2 Thyme Sprigs
  • Salt and Pepper
  • 1 lb Penne Pasta
  • 1/2 cup Grated Parmesan Cheese
  • 1 Juice of a Lemon
  • Crushed Red Pepper Flakes
  • 6 Ears Steamed Corn Kernels removed
  • 2 Rosemary Sprigs Chopped
  • 1 tbsp Oregano Chopped
  • 1/2 cup Basil Chopped

Instructions

  • Add 1 TBSP EVOO to a large sauté pan over medium heat. Add cherry tomatoes, garlic cloves and thyme. Season with salt and pepper. Cook, stirring often, until tomatoes have burst. Remove from heat.
  • Cook pasta al dente. Drain pasta.
  • Add EVOO, parmesan cheese, basil, rosemary, oregano, crushed red pepper and lemon juice to a large bowl. Stir to combine. Add hot pasta and stir to coat pasta with dressing.
  • Stir in corn and tomatoes with juice.

Nutrition

Serving: 8g | Calories: 332kcal | Carbohydrates: 47g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 255mg | Fiber: 3g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg

Pear Baked Brie with Caramelized Pears and Jam

by Leave a Comment

Pear Baked Brie with Caramelized Pears and Jam is a decadent yet simple appetizer. This impressive appetizer is baked in a premade crescent roll and is perfect for happy hour!

 

Cherry Tomato Toast with Honey Whipped Ricotta is another easy and impressive appetizer. The sweet ricotta cheese balances the tomatoes to make a delicious bite sized treat.

 

With the holidays here, I am all about an easy and cheesy appetizer. This Pear Baked Brie is beautiful to serve, delicious and most of all super simple to make! Add some fresh fruit, nuts and crackers to a cheese board and have an impressive appetizer!

Pear Baked Brie with sliced pears, sliced apples, almonds, grapes, and pear jam

 

What is Brie Cheese?

Brie Cheese is made from cow’s milk. The soft cheese is held in place by an edible rind. Brie has a creamy and buttery flavor that pairs well with fresh fruit, jam, dried fruit and soft bread.

 

Pear Baked Brie Details

Flavor: Sweet ! This Brie is paired with caramelized pears and fig jam giving it a sweet, buttery flavor.

Level of Difficulty: Medium due to caramelizing the pears. This is an extra step but so worth it! Other than caramelizing the pears, you are simply assembling the brie and baking.

Time: From start to finish, this Pear Baked Brie will take around 35 minutes. 20 minutes of that is bake time.

 

Ingredients & Substitutions

  • Crescent Roll Dough: Use the pre-made dough in a tube. You can find this in the refrigerated aisle at your grocery store. If substituting, use a puff pastry. Note, using a puff pastry will affect the baking time. This recipe uses puff pastry and is delicious!
  • Pear Jam: The Pear Jam pairs well with the caramelized pears. If pear jam is unavailable, use another fresh jam such as fig, apricot or blackberry.
  • Pear: If fresh pears are unavailable, substitute an apple. Honeygold, Gala and Fiji Apples work well. Be sure to have additional sliced fruit for serving!
  • Salted Butter
  • Brown Sugar
  • Cinnamon
  • Brie Cheese Round
  • Egg: Substitute egg whites or use water.

 

Pear Baked Brie Ingredients: pears, butter, brown sugar, cinnamon, pear jam, brie. Note, crescent rolls are not photographed.
Crescent Rolls not photographed.

 

How To Make

  1. Start by preheating the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Caramelize the pears. To a small pan, melt the butter. Mix in the brown sugar and cinnamon. Add the sliced pears and mix with the butter mixture. Allow pears to simmer for about 5 minutes stirring often. Let cool.
  3. Prep the crescent rolls. Remove the crescent rolls from tube and break into two squares. Squeeze the seams together.
  4. Spread the jam. Spread pear jam onto one of the crescent roll squares.
  5. Add the brie. After slicing off the top of the brie rind, place the brie on top of the pear jam.
  6. Add the pears. Place caramelized pears on top of the brie.
  7. Seal the brie. Place the remaining crescent rolls square on top of the brie. Seal the crescent roll seams together.
  8. Use egg wash. In a small bowl, beat the egg to combine. Brush the egg wash on top of the crescent roll.
  9. Bake. Bake the brie for about 20 minutes until the crescent roll becomes golden.
  10. Enjoy! Allow the brie to cool. Serve warm.

 

Expert Tips

  • Use parchment paper on your baking sheet. This will save the brie and crescent roll from sticking to the pan and will allow you to easily transfer the brie to a serving tray.
  • Leave the crescent rolls in the refrigerator until you are ready to use them. If they become too warm, the rolls will stick together and you will have difficulty spreading them out.
  • Seal the seams of the crescent rolls before adding the jam and brie. This will prevent the jam and brie from oozing out.

What To Serve with Baked Brie

This Baked Brie makes a delicious appetizer! Serve this brie with:

  • Fruit: Use pear slices, apples and grapes. These fruits pair well with the brie and add a healthy touch to a cheese board.
  • Jam: Serve any remaining jam on the side.
  • Nuts: To add a salty element, add some almonds the board.
  • Crostini or Crackers

 

Pear Baked Brie with brie oozing out of crescent roll and sliced pears for serving

Can you eat the Cheese Rind?

Yes, you can eat the cheese rind on the brie. I recommend removing the top of the rind when baking as this allows the brie to bubble and become melty. Keep the sides and bottom of the rind on as this will keep the brie in place and prevent it from oozing everywhere.

 

Need a drink to go with your cheese?

If you are taking this to a happy hour, pair this appetizer with this Simple Peach Sangria with Rose Wine or these Party Cosmopolitans! Both drink recipes make a batch to share.

 

If you make this Pear Baked Brie with Caramelized Pears and Jam, be sure to leave a review and tag @delmarvaliciousdishes!

Pear Baked Brie with sliced pears, sliced apples, almonds, grapes, and pear jam
Print Recipe

Pear Baked Brie (with Caramelized Pears and Jam)

Baked Brie with Caramelized Pears and Jam is a decadent yet simple appetizer. This impressive appetizer is baked in a premade crescent roll and is perfect for happy hour!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 162kcal
Author: Lynne Kenton

Equipment

  • 1 Baking Sheet
  • 1 Sharp Knife
  • Parchment Paper
  • Saute Pan

Ingredients

  • 1 8 oz Tube Crescent Roll Dough
  • 4 tbsp Pear Jam
  • 1 Pear Sliced plus more for serving
  • 1 tbsp Salted Butter
  • 1 tbsp Brown Sugar
  • 1/4 tsp Cinnamon
  • 8 oz Brie Cheese Round
  • 1 Egg Beaten

Instructions

  • Preheat oven to 350 degrees. Put parchment paper on a baking pan.
  • Place small pan on stove and turn heat to medium. Add butter and allow to melt. Stir in brown sugar and cinnamon.
  • Add sliced pears to pan. Mix pears with butter mixture. Allow pears to simmer for 5 minutes stirring often. Pears should be soft. Remove from heat.
  • Remove crescent roll from tube and roll out. Split into 2 large squares (4 triangles in each square).
  • Spread pear jam onto one of the crescent roll squares.
  • Cut top of rind off of brie. Place brie on top of pear jam.
  • Place pears on top of brie.
  • Put other crescent roll square on top of brie. Seal top and bottom crescent roll together.
  • Break egg into a small bowl and whisk to combine. Brush egg on top of crescent roll.
  • Bake for 20 minutes until crescent roll is golden. Serve brie warm.

Nutrition

Serving: 8g | Calories: 162kcal | Carbohydrates: 12g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 191mg | Potassium: 87mg | Fiber: 1g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 0.3mg

Smoky Mexican Bean Dip (Skillet Dip)

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Smoky Mexican Bean Dip is your new gameday appetizer! Beans, corn and peppers are mixed with a lightened up cheesy sauce, topped with more cheese and then baked to make a delicious appetizer!

This vegetarian appetizer is not spicy. Instead, it has a smoky flavor thanks to the poblano peppers and chili peppers. This is a dip that the whole family can enjoy!

If you are looking for more gameday appetizers, try my Crispy Old Bay Wings. These wings are baked in the oven and always a winner!

Smoky Mexican Bean Dip with avocados, limes, red onions, cilantro, chips and beer

The best thing about this Mexican Bean Dip is that it only takes about 10 minutes of hands on time to prepare and uses pantry staple ingredients. Make this dip and take to your next party or tailgate. Everyone loves a cheesy dip and chips!

What is Mexican Bean Dip?

Mexican Bean Dip is a warm appetizer made up of two types of beans, vegetables, cheese and warm spices. It is made on the stove using an oven safe pan and then baked to allow the cheese to melt and the dip to solidify together.

Top the dip with your favorite Mexican inspired toppings! I like to use avocado slices and cilantro. You could use fresh salsa, sour cream or Cotija cheese! The options are endless.

Details

Level of Difficulty: This Bean Dip recipe is simple! Some chopping, sauteing, mixing and baking is involved. All simple tasks, I promise!

Taste: This dip is NOT spicy! This Bean Dip has a smoky and sweet flavor with a creamy texture.

Time: Including prep and bake time, this appetizer takes less than 30 minutes to make!

Ingredient Notes

  • Extra Virgin Olive Oil: this is used to sauté the vegetables. Replace with butter if you do not have EVOO.
  • Poblano Peppers: These peppers are mild and slightly sweet when sauteed. Substitute green peppers.
  • Red Onion: Substitute a white onion.
  • Chili Peppers in Adobe Sauce: I use the canned peppers. Find them in the International Section in your grocery store.
  • Corn: 2 ears of fresh corn is best but if you do not have fresh corn, use a can of whole kernel yellow corn or frozen corn.
  • Black Beans: Remember to drain and rinse your beans if using canned beans.
  • White Beans: Substitute Navy Beans or Pinto Beans.
  • Cumin
  • Paprika
  • Salt
  • Black Pepper
  • Garlic Powder
  • Chili Powder
  • Adobe Sauce: This sauce comes directly from the can of peppers. The sauce adds a little heat to the bean dip.
  • Cream Cheese: The cream cheese gives the dip a smooth and creamy consistency.
  • Whole Milk Greek Yogurt: The Greek Yogurt helps to give the dip a creamy consistency with less fat content than cheese. If you do not have Greek Yogurt, use an entire stick of cream cheese or substitute sour cream.
  • Shredded Cheese: I like to use a shredded Mexican cheese or Colby Jack cheese. Substitute your favorite cheese here! Queso and Cotija Cheese are great and authentic options.

Smoky Mexican Bean Dip Ingredients: Cream Cheese, Corn, Chili Peppers, Extra Virgin Olive Oil, Greek Yogurt, Shredded Cheese, Black Beans, White Beans, Red Onion, Poblano Peppers, Cumin, Paprika, Garlic Powder, Chili Powder, Salt and Pepper

Equipment

  • Sharp Knife: A sharp knife will be used to chop the red onion, poblano pepper and chili peppers.
  • Large Cutting Board
  • Can Opener
  • Oven Safe Pan: I love this Lodge Cast Iron Pan. It doubles has two pans or a pan with a lid. You can take this pan directly from the stove to the oven.

How to Make Bean Dip

  1. Chop vegetables. Chop the red onion, poblano peppers and chili peppers into small pieces.
  2. Sauté vegetables. Sauté vegetables on the stove for 5 minutes until they are tender.
  3. Mix ingredients. Add white beans, black beans, corn and seasoning (cumin, paprika, salt, pepper, garlic powder and chili powder). Stir to combine all ingredients.
  4. Stir in soft ingredients. Add cream cheese, Greek yogurt and adobe sauce. Stir to mix together and melt the cheese.
  5. Top with additional cheese. Sprinkle on your favorite cheese.
  6. Bake. Bake until the cheese is melted on top.
  7. Enjoy!

Expert Tips

  • Use soft cream cheese. Using soft cream cheese will allow the cheese to fully mix and incorporate with the beans and vegetables.
  • Control the spice level! If your family likes spicy foods, use more chili peppers and adobe sauce. If your family does not like spicy food, use less chili peppers and remove the seeds.
  • Add colorful toppings when serving. A pop of color goes a long way to make a dish appear even more delicious. Top this bean dip with sliced avocado, cilantro, sliced jalapenos or thinly cut radishes.

How to Serve Mexican Bean Dip

  • Serve this dip with tortilla chips or Fritos.
  • For a healthier option, serve with carrots, sliced bell peppers and celery.
  • Make it a meal! Put dip in tortillas and eat as tacos! Serve rice on the side.
  • For a protein packed dish, add ground or shredded chicken. Simply eliminate one of the bean cans and keep the other ingredients the same.

Plate of chips with Smoky Mexican Bean Dip on top with extra chips, avocado, lime, onion and cilantro

Need a drink to go with gameday?

Try one of these:

Spiked Cranberry Lemonade (Fisher’s Island Copycat Recipe)

Chai Cider Whiskey

Kentucky Coffee with Maple Simple Syrup

Rate and Comment!

If you make this Smoky Mexican Bean Dip, please leave a rating and a comment or tag on Instagram @delmarvaliciousdishes!

Smoky Mexican Bean Dip with avocados, limes, red onions, cilantro, chips and beer
Print Recipe

Smoky Mexican Bean Dip (Skillet Recipe)

Smoky Mexican Bean Dip is your new gameday appetizer! This vegetarian appetizer has a smokey flavor and comes together in less than 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 308kcal
Author: Lynne Kenton

Equipment

  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Can Opener
  • 1 Oven Safe Pan

Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 2 Poblano Peppers Chopped
  • 1/2 cup Red Onion Chopped
  • 1-2 Chili Peppers in Adobe Sauce Chopped
  • 15 oz Canned Corn Drained
  • 15 oz Canned Black Beans Drained & Rinsed
  • 15 oz Canned White Beans Drained & Rinsed
  • 1/2 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1-2 tsp Adobe Sauce
  • 4 oz Cream Cheese
  • 1/2 cup Whole Milk Greek Yogurt
  • 1 cup Shredded Cheese Cojita, Mexican Blend, Colby Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Add extra virgin olive oil to an oven-safe pan and heat to medium heat.
  • Add poblano peppers, onion and chili peppers. Sauté for 5 minutes until vegetables are tender.
  • Add corn, black beans and white beans. Stir to combine.
  • Sprinkle with cumin, paprika, salt, pepper, garlic powder and chili powder. Stir to mix.
  • Stir in adobe sauce, Greek yogurt and cream cheese until dip is creamy.
  • Sprinkle with cheese. Bake for 10-15 minutes until cheese is hot and bubbly.

Nutrition

Serving: 8g | Calories: 308kcal | Carbohydrates: 32g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 875mg | Potassium: 596mg | Fiber: 7g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 3mg

Pineapple Baked Beans (Using Black Beans)

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Pineapple Baked Beans are made using black beans and traditional canned baked beans. This easy, sweet and spicy dish will fly off the table at your next barbeque!

Need another barbeque side dish? Try this Herby Lemon Orzo Salad with Roasted Vegetables! It is full of fresh summer vegetables and feeds a crowd!

Have some extra black beans? Use them in this Smokey Mexican Bean Dip! Full of flavor, this dip is like eating the insides of a taco on a chip!

Pineapple Baked Beans in small bowl with corn bread and pineapple chinks

Pineapple Baked Bean Details

Pineapple Baked Beans are a fresh take on a traditional summer side dish, baked beans! This recipe uses pineapple to sweeten, bourbon to intensify the flavor and red onion and bell pepper to bulk up the dish.

Level of Difficulty: Easy! As long as you can cook some bacon, you will be able to make these Pineapple Baked Beans! This side dish requires chopping, cooking the bacon, sautéing the onion and pepper and combining all ingredients. After this is done, you bake until the dish is hot and bubbly!

Time: The dish requires 20 minutes of prep work and 45 minutes of bake time. The prep work includes chopping and cooking the bacon, onion and pepper.

Flavor: These Pineapple Baked Beans have a sweet flavor thanks to the maple flavor of the canned baked beans and the natural sweetness of the pineapple. The grainy mustard has a bitter flavor that perfectly contrasts with the sweetness. The bourbon intensifies the flavor and gives a smooth aftertaste.

Ingredients and Substitutions

  • Baked Beans- I like to use Bush’s Vegetarian Baked Beans. Choose a brand that you like.
  • Black Beans- If you don’t like black beans, use another can of baked beans (the smaller size) or a bean that your family enjoys.
  • Red Onion- You could use a white onion in place.
  • Bell Pepper- I like to use a yellow pepper in this dish as the color pops with the pineapple. Use whatever bell pepper you have on hand.
  • Barbeque Sauce- Use a brand that your family likes! The beans really take hold of the barbeque flavor so use a tasty one.
  • Bourbon- This ingredient is optional. The bourbon really does add more flavor to the beans. If you choose to omit the bourbon, use extra barbeque sauce so that the beans are not dry.
  • Bacon- I like to use thick cut bacon. The saltiness of the bacon is a good contrast to the sweet beans.
  • Pineapple Chunks- Use canned or fresh pineapple cut into small bite size pieces. I like to purchase the small kid sized containers as they are already chopped into small pieces.
  • Grainy Mustard- Substitute regular mustard.
  • Black Pepper
  • Chili Powder- Use less chili powder for a less spicy side dish.

Pineapple Baked Bean Ingredients: Baked Beans, Black Beans, Mustard, Pineapple, Bourbon, Bacon, Onion, Pepper, Barbeque Sauce, Black Pepper and Chili Powder

How To Make Pineapple Baked Beans

Pineapple Baked Beans come together in a few, simple steps!

  1. Cook Bacon. Heat a sauté pan on medium high heat. Chop bacon up into small bite size pieces. Add bacon to pan and cook until bacon is firm but not crispy about 7 minutes. Let bacon cool on a paper towel lined plate. Drain all fat from pan except for a tablespoon.
  2. Cook Bell Pepper and Red Onion. Add bell pepper and red onion to the same pan that bacon was cooked in with reserved fat. Cook on medium heat for about 5 minutes until vegetables become soft.
  3. Combine Ingredients. Add all ingredients to a large mixing bowl. Stir to combine. Transfer pineapple baked bean mixture to a 9×13 pan.
  4. Cook Pineapple Baked Beans. Bake beans at 350 degrees for 45 minutes until beans are bubbly. Allow beans to cool before serving. The beans will solidify as they cool.

Pan of Pineapple Baked Beans

FAQ

Are pineapple baked beans a vegetable? Pineapple Baked Beans are not a vegetable although this baked bean recipe does contain vegetables. Beans are in the plant food family known as legumes.

What kind of beans are baked beans? The beans used in baked beans are kidney beans. This recipe includes both kidney beans and black beans.

What can I do with leftover baked beans? Leftover baked beans can be eaten hot or cold. Add the baked beans to a quesadilla with cheese. Another option is to top toast with them for an easy English-like breakfast. You could also add them to a baked potato for a meat-free meal.

Can I cook my baked beans in the slow cooker? Yes, you can cook baked beans in the slow cooker! If you don’t want to turn on your oven, the crock pot is the perfect way to cook your baked beans. Simply follow all instructions until the baking step. Place pineapple baked beans in a slow cooker and set heat to low for 6-7 hours. After the cook time, remove the lid and stir the beans. Allow beans to slightly cool before serving.

Help! My Pineapple Baked Beans look watery. Do not worry if your baked beans appear watery when you pull them from the oven. As the beans cool, they will thicken. If they look really watery (as in all the beans are surrounded by liquid), allow the beans to bake for 5-10 more minutes for the liquid to absorb.

What to serve with Pineapple Baked Beans? Pineapple Baked Beans are a delicious barbeque side dish. They pair perfectly with hamburgers and hot dogs. Try the baked beans as a side with these Grilled Beer Brats!

If you try this recipe, please leave a comment below and tag @delmarvaliciousdishes on Instagram! I hope your family and friends love this recipe as much as mine do!

Pan of Pineapple Baked Beans
Print Recipe

Pineapple Baked Beans (using Black Beans)

Pineapple Baked Beans are made using black beans and traditional canned baked beans. This easy, sweet and spicy dish will fly off the table at your next barbeque!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 286kcal
Author: Lynne Kenton

Ingredients

  • 6 Bacon Slices
  • 1 Bell Pepper Chopped
  • 1 Red Onion Chopped
  • 28 oz Baked Beans
  • 14 oz Black Beans Drained & Rinsed
  • 1 cup Barbeque Sauce
  • 1/3 cup Bourbon Optional
  • 1 cup Pineapple Chunks
  • 1 1/2 tbsp Grainy Mustard
  • 1 tsp Chili Powder
  • 1/2 tsp Black Pepper

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop bacon into small pieces and cook on stove at medium for 8-10 minutes until cooked but not crispy. Let cool on a paper towel lined plate.
  • Drain all fat except for a tablespoon. Cook onion and bell pepper for 5 minutes until soft.
  • Mix together baked beans, black beans, chopped bacon, green pepper, red onion, barbeque sauce, bourbon, pineapple chunks, mustard, chili powder and pepper.
  • Cook for 45 minutes until bubbly.

Nutrition

Serving: 8g | Calories: 286kcal | Carbohydrates: 53g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 976mg | Potassium: 663mg | Fiber: 11g | Sugar: 17g | Vitamin A: 640IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 3mg

Herby Lemon Orzo Salad with Roasted Vegetables

by 9 Comments

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining!

 

Looking for another summer side dish? Try this Easy Watermelon Salsa with Kiwi and Mint! It is the perfect addition to your next BBQ and you can serve it right in the watermelon!

 

Lemon Orzo Salad with Roasted Vegetables and Fresh Herbs

Lemon Orzo Salad Details

 

Level of Difficulty: I am giving this recipe a ‘Medium’ difficulty rating because it is time consuming. If you are comfortable with chopping and roasting vegetables and are patient, this recipe will be easy for you!

Time: This recipe takes about an hour from start to finish. This includes chopping time and roasting time. I recommend that you make the orzo and the dressing while the vegetables are roasting.

Flavor: Herby Lemon Orzo Salad with Roasted Vegetables says it all! This recipe has a light lemon flavor thanks to the dressing. It is packed with plenty of basil, oregano and dill. The roasted vegetables provide a sweet flavor.

 

Ingredients

While this ingredient list may seem extensive, most ingredients are pantry staples.

  • Orzo
  • Feta Cheese
  • Eggplant
  • Red Pepper
  • Yellow Pepper
  • Red Onion
  • Asparagus
  • Basil
  • Oregano
  • Dill
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Lemons

 

How to Make Lemon Orzo Salad

There are a few steps to make this Herby Lemon Orzo Salad with Roasted Vegetables.

  • Chop Vegetables: Chop your vegetables into bite size, even pieces. The vegetables should be chopped similar in size in order to allow for the cook time to remain similar. Remember that vegetables will shrink while roasting.
  • Roast Vegetables: Spray a large rimmed baking sheet covered in tin foil with cooking spray. Place chopped vegetables on baking sheet. If you do not have a large baking sheet, use two pans and roast the vegetables separately. If you overcrowd the pan, the vegetables will steam and not roast. Steamed vegetables are mushier in texture and do not hold up as well in this Lemon Orzo Salad. When making this with regular size pans, I roast the eggplant first and then roast another pan with the peppers, onion and asparagus. Toss vegetables with 1/4 cup Extra Virgin Olive Oil. Season with salt and pepper to taste. Roast vegetables for 25 minutes flipping vegetables halfway through.
  • Cook the Orzo: Cook orzo to al dente according to package directions. Drain orzo and place in a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together Extra Virgin Olive Oil, lemon juice, salt and pepper.
  • Toss all ingredients together: While the orzo is still hot, combine the roasted vegetables, feta cheese, herbs (basil, oregano, dill) and dressing in a large mixing bowl. Refrigerate until ready to serve. Prior to serving, taste test the orzo. Add additional extra virgin olive oil and lemon juice if needed.

 

Eggplant to be roasted

 

Peppers, Onion and Asparagus to be roasted

Lemon Orzo Salad Dressing

The dressing for this orzo salad is so simple to make! Simply, whisk together Extra Virgin Olive Oil, fresh lemon juice, salt and pepper. It is a light dressing with a slight tang. If you want to skip making the dressing, try this Lively Lemon Tarragon Dressing or Avocado Oil Herb Vinaigrette. Both of these dressings are made by Briannas and are my favorite way to ‘cheat’ when cooking!

 

Expert Tips

  • Do not overcrowd your pan! If the vegetables are too close, they will steam instead of roast. If you do not have a very large pan, roast vegetables in two batches.
  • Mix together all ingredients while the orzo is still warm. This will help to soften the feta and the dressing will easily blend with the vegetables and pasta.
  • Refrigerate the orzo salad overnight before serving. This will allow the flavors to meld together. Remember to stir before serving. If pasta appears dry, add additional EVOO and/or lemon juice.

 

FAQ

How long does Lemon Orzo Salad last in the refrigerator? Lemon Orzo Salad lasts up to 4-5 days in the refrigerator. Prior to serving the salad after refrigeration, stir the salad through. If the salad seems dry, add additional Extra Virgin Olive Oil and/or lemon juice.

Is Orzo gluten free? Orzo is not gluten free. You can purchase gluten free orzo, however, traditional orzo is not gluten free. If looking for a gluten free alternative for this recipe, replace the orzo with quinoa or brown rice (these options have not been tested).

Is Orzo Salad healthy? This Lemon Orzo Salad is healthy! It is full of healthy vegetables containing high levels of nutrients, antioxidants including vitamin C and vitamin A.

What should I serve with Lemon Orzo Salad? This Lemon Orzo Salad is delicious with grilled salmon or blackened chicken on top. Additionally, it is a great side dish for a barbeque or potluck as it can be served at room temperature and is easy to transport.

 

Close up shot of Lemon Orzo Salad ready to be served

 

If you make this recipe, please leave a comment and tag @delmarvaliciousdishes!

 

Lemon Orzo Salad with Roasted Vegetables and Herbs
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5 from 7 votes

Herby Lemon Orzo Salad with Roasted Vegetables

Herby Lemon Orzo Salad with Roasted Vegetables is an easy summer dish that can feed a crowd! Packed with roasted vegetables, fresh herbs and a light dressing, this salad is perfect for all summer entertaining! 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Servings: 12
Calories: 157kcal
Author: Lynne Kenton

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Sharp Knife
  • 1 Whisk
  • 1 Large Mixing Bowl
  • 1 Juicer

Ingredients

  • 1 Orzo Cooked
  • 1 Eggplant Chopped into bite size pieces
  • 1 Red Onion Sliced
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 1/2 lb Asparagus Chopped into Bite Sized Pieces
  • 1/2 cup Basil
  • 2 Lemons Juiced
  • 1/2 cup Olive Oil Divided
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 8 oz Feta Cheese Chopped
  • 2 tbsp Oregano
  • 1 tbsp Dill

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a large-rimmed baking sheet with tin foil. Spray with baking spray.
  • Add vegetables to baking sheet and toss with 1/4 cup Extra Virgin Olive Oil . Season with salt and pepper.
  • Bake for 25 minutes tossing half way through.
  • While vegetables are roasting, cook orzo. Cook according to package instructions to al dente. Drain pasta and put in a large mixing bowl.
  • To make the lemon dressing, whisk together lemon juice, 1/4 cup Extra Virgin Olive Oil, salt and pepper in a small bowl.
  • Add roasted vegetables, feta cheese, basil, oregano, dill and dressing to a large bowl. Stir together.
  • Refrigerate for an hour or overnight (recommended). Serve at room temperature.

Nutrition

Serving: 12g | Calories: 157kcal | Carbohydrates: 8g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 519mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 31mg | Calcium: 125mg | Iron: 1mg

 

Easy Watermelon Salsa with Kiwi and Mint

by 9 Comments

Watermelon Salsa with Kiwi and Mint is a healthy and easy appetizer that tastes like summer! Packed with kiwi, jalapeno, onion, cucumber and mint, this salsa is refreshing, light and full of flavor!

Watermelon Salsa served in half a watermelon with chips

Summer is officially here which means barbeques, pool parties and beach days are in full swing. These activities plus hot weather calls for easy, healthy recipes that can be made quickly  in advance! Enter the best Watermelon Salsa!

Looking for another delicious summer appetizer? Try this easy Black Bean and Corn Salsa or this Veggie Naan Bread Pizza with Pesto. Both recipes use the best of summer produce, come together quickly and feed a crowd!

Watermelon Salsa Details!

Level of Difficulty: Easy! All that you have to do is chop, combine and refrigerate!

Flavor: Sweet, refreshing with a little tang! If I had to use one word to describe this Watermelon Salsa, it would be REFRESHING!

Time: 20 Minutes. This salsa comes together quickly! The most tedious part is chopping all of the ingredients. I do recommend refrigerating for an hour prior to serving to allow the flavors to come together.

Ingredients

This Watermelon Salsa is made with lots of fresh fruit and a tangy honey lime dressing. Ingredients include:

  • Chopped Watermelon
  • Seedless Cucumbers
  • Kiwi
  • Jalapeno
  • Red Onion
  • Lime Zest
  • Lime Juice
  • Honey
  • Salt
  • Pepper
  • Mint

Watermelon Salsa Ingredients: Watermelon, Kiwi, Mint, Cucumber, Red Onion, Jalapeno, Honey, Salt and Pepper

How to Make Watermelon Salsa

  1. Start by chopping all of your ingredients into small pieces. These pieces should be about 1/4 inch to allow the ingredients to easily combine to make a salsa.
  2. Combine watermelon, cucumber, kiwi, jalapeno, red onion and mint in a large bowl. Stir to combine ingredients.
  3. In a small bowl, stir together honey, lime zest, lime juice, salt and pepper.
  4. Pour dressing over top of salsa ingredients.
  5. Refrigerate until ready to serve.
  6. Prior to serving, drain juice in a colander.

Watermelon salsa ingredients combined in mixing bowl

Expert Tips

  • Be sure to chop your fruit into small pieces. You want the salsa to fit on a chip!
  • Drain salsa in a colander before serving. Because the water content is so high in WATERmelon and cucumber, the salsa becomes very watery. You can drain the water prior to serving to get rid of the excess water.
  • Remove melon from half of a watermelon rind and serve salsa in the watermelon half! Not only does it look cute and festive but you will have one less dish to wash!

FAQ

What goes well with Watermelon Salsa? Watermelon Salsa pairs well with chips and has a great sweet and salty combination. It can also  be served on top of grilled chicken or fish. I love eating the salsa with these FISH TACOS! Try it on these Cornmeal Crusted Fish Tacos!

How long will Watermelon Salsa last? Watermelon Salsa will last 2-3 days in the refrigerator. However, because of the high water content in the fruit, the salsa will continue to get watery. Always drain the excess water before serving.

Can I freeze Watermelon Salsa? Yes, freezing is a great way to preserve flavor although freezing can impact the texture of the fruit. If freezing, drain all excess liquid and seal in an airtight container or freezer bag. Salsa can be frozen up to 4 months.

Is this salsa vegan? No, this salsa is not vegan. As written the salsa is gluten free, vegetarian and dairy free. If you need to make this salsa vegan, substitute the honey for agave nectar.

Help! My salsa is very watery! Watermelon has a water content of 90% water, cucumbers are 96% water and kiwis are 80% water! While this makes for a very healthy salsa, it can also get watery before you serve. Use a colander to drain the water from the salsa prior to serving.

Watermelon Salsa served in half a watermelon

Looking for other easy appetizer recipes?

Try one of these!

Vegetable Greek Flatbread

Mouthwatering Cauliflower Poppers

Easy Watermelon Caprese Skewers with Crispy Prosciutto 

If you make this salsa, please comment or tag @delmarvaliciousdishes on Instagram!

Watermelon Salsa served in half a watermelon with chips
Print Recipe
5 from 4 votes

Easy Watermelon Salsa with Kiwi and Mint

Watermelon Salsa with Kiwi and Mint is a healthy and easy appetizer packed with fruit and full of refreshing flavor!
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American, happy hour, Summer
Servings: 8
Calories: 150kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Mixing Bowl
  • Cutting Bowl
  • Juicer

Ingredients

  • 1/2 Seedless Watermelon Chopped
  • 3 Mini Seedless Cucumbers Chopped
  • 4 Kiwis Chopped
  • 1 Jalapeno Seeds removed and chopped
  • 1/2 Red Onion Chopped
  • Zest of 1 lime
  • 1 Lime Juiced
  • 1 tsp Himalayan Sea Salt
  • 2 tbsp Honey
  • 1/4 cup Mint Leaves Chopped
  • 1/2 tsp Black Pepper

Instructions

  • Add Watermelon, Kiwi, Cucumber, Jalapeno, Red Onion and Mint to a large mixing bowl.
  • In a small bowl, mix together lime juice, lime zest, honey, salt and pepper.
  • Drizzle dressing over top of fruit and gently stir to mix through.
  • Refrigerate for an hour before serving.

Nutrition

Serving: 8g | Calories: 150kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 154mg | Potassium: 604mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1.841IU | Vitamin C: 65mg | Calcium: 62mg | Iron: 1mg

Mouthwatering Cauliflower Poppers

by 1 Comment

Cauliflower Poppers are a healthy gameday snack! Easily made gluten free, these bite sized appetizers are sure to fly off the plate!

 

Move over crusty chicken poppers! There is a new game in town. These Mouthwatering Cauliflower Poppers will rival the bagged chicken poppers this Super Bowl Sunday!

You guys know what I am talking about when I say ‘crusty chicken poppers.’ You know the kind that are full of a carbalicious coating with minimal, if any, chicken inside. The kind that are ‘good for dipping’ because the dip is where the taste comes from. Okay, I will stop hating on the bagged chicken poppers now. You get my drift.

If you are looking to impress guests and serve up a side of nutrition this Super Bowl Sunday, these Cauliflower Poppers are for you! Fresh cauliflower is coated with flour (can use gluten free flour), Old Bay, dried parsley and Rice Chex cereal. Then, they are baked to crispy perfection and tossed with a sweet and spicy wing sauce. Finally, they are broiled in the oven to really bake the sauce into the little nuggets.

I have included a super simple recipe for a ‘Lightened Up’ Ranch Dip that is perfect for dunking the cauliflower in! This is a handheld bite that even the dudes at the party will love!

 

Cauliflower Poppers…Tell Me More!

Level of difficulty: Intermediate yet simple! I say intermediate because the cauliflower poppers are a 3 step process. You first have to bake the cauliflower, then make the sauce and, finally, broil the cauliflower. And, if you want to go a step further, make the ‘Lightened Up’ Ranch Dip. This only requires mixing! Don’t worry! These are simple steps!

Time: These cauliflower poppers will take around 30 minutes to make once your cauliflower is chopped and ready to go!

Flavor: Full of buffalo wing flavor with a little sweet kick!

 

Cauliflower Popper Ingredients & Substitutes

Medium head of cauliflower – chopped

Eggs

Rice Chex Mix- you could substitute Corn Flakes or Corn Chex here.

Flour- swap in gluten free flour if needed!

Old Bay seasoning

Parsley

Olive Oil spray

Wing Sauce- do not use hot sauce.

Butter

Honey- you could substitute agave nectar.

 

Let’s Get to Cookin’!

Start by preheating the oven to 375 degrees. Line a large baking sheet with parchment paper.

In a medium bowl, whisk together 3 eggs. In a shallow bowl, combine crushed Rice Chex cereal, flour, Old Bay seasoning and dried parsley.

Dip cauliflower pieces into egg. Shake off excess egg. Dredge through dry ingredients to coat. Place on baking sheet. Continue until all cauliflower pieces are covered with coating.

Bake cauliflower for 20 minutes flipping halfway through.

While the cauliflower bakes, make the sauce. In a medium pot at medium heat, add butter, honey and wing sauce.  Bring to a simmer and stir ingredients together. Once simmering, turn heat down and allow to simmer for 5 minutes. Remove pot from heat.

Remove cauliflower from oven and dip into sauce. Place cauliflower back on the baking sheet. Repeat for all cauliflower bites.

Turn oven broiler on low. Place baking sheet back on the lower third oven rack. Broil for 5 minutes until the sauce is baked into the cauliflower. Keep a watchful eye on the cauliflower to avoid burning. Easy peasy, right?!

 

Let’s Get Dippin’!

I am not a huge fan of dips and sauces. Truthfully, these cauliflower poppers stand on their own. But, I know football games SCREAM dips so I have included an EASY and light ranch dip! Another option would be to serve with your favorite blue cheese dressing.

 

Lightened Up Ranch Dip Ingredients

Plain Greek Yogurt

Dried Ranch Seasoning

Dried Parsley

Lemon Juice

In a medium bowl, combine all ingredients. Chill until ready to serve.

 

More Game Day Ideas!

 

Ham & Cheese Sammies

Ham & Cheese Slider

 

Black Bean & Corn Salad

Black bean and corn salsa with peppers, limes and chips

 

Sweet and Spicy Venison Chili

Venison Chili

 

 

I hope these Cauliflower Poppers WIN BIG at your Superbowl Party this year! Please leave a comment or tag @delmarvaliciousdishes in your creation!

 

Buffalo Cauliflower Poppers
Print Recipe

Mouthwatering Cauliflower Poppers

Cauliflower Poppers are a healthy gameday snack! Easily made gluten free, these bite sized appetizers are sure to fly off the plate! 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Calories: 255kcal
Author: Lynne Kenton

Ingredients

  • 3 Eggs
  • 1 cup Rice Chex Cereal- crushed
  • 1/2 cup Flour (All Purpose or Gluten Free)
  • 1 tsp Old Bay
  • 1 tsp Dried Parsley
  • 1 Cauliflower Head, chopped into bite size pieces
  • Olive Oil Spray
  • 1/2 cup Wing Sauce (not hot sauce)
  • 2 tbsp Unsalted Butter
  • 1/4 cup Honey

'Lightened Up' Ranch Dip

  • 1 cup Plain Greek Yogurt
  • 4 tbsp Dried Ranch Seasoning
  • 1/2 tbsp Lemon Juice
  • 1 tsp Dried Parsley

Instructions

  • Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  • In a medium bowl, whisk eggs together.
  • In a shallow bowl, mix together Chex Mix, flour, Old Bay and dried parsley.
  • Submerge cauliflower into eggs. Shake off any drippings. Dredge cauliflower through dry mix. Place on baking sheet. Repeat until all cauliflower is coated and placed on pan.
  • Bake cauliflower for 20 minutes flipping half way through.
  • While cauliflower is baking, make the sauce. Add wing sauce, butter and honey to a medium pot. Turn heat to medium until sauce begins to simmer. Once simmering, cut heat back to low. Allow to simmer for 5 minutes. Remove from heat and allow sauce to thicken.
  • Toss cauliflower bites directly in sauce. Place back on baking pan. Broil on low for 5 minutes until sauce is baked into nuggets and cauliflower is crispy.

Nutrition

Serving: 6g | Calories: 255kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1.496mg | Potassium: 425mg | Fiber: 4g | Sugar: 16g | Vitamin A: 356IU | Vitamin C: 48mg | Calcium: 100mg | Iron: 4mg

Cherry Tomato Ricotta Toast (Easy Appetizer Recipe)

by 1 Comment

Cherry Tomato Ricotta Toast is an easy appetizer recipe that is the perfect way to use fresh summer tomatoes. Whipped ricotta cheese and herby tomatoes come together for a delicious treat!

Plate with roasted cherry tomatoes on it with two slices of toast.

Every year, I plant a small garden for fresh vegetables and herbs. I always plant multiple tomato plants including cherry tomatoes, grape tomatoes, and heirloom tomatoes. My house is full of tomatoes but I don’t enjoy eating raw tomatoes! Baking the tomatoes with olive oil and herbs brings out their natural sweetness and is one of my favorite ways to enjoy these fresh tomatoes. 

If you are busting at the seams this tomato season, here are a few other recipes highlighting the fresh fruit. This Vegetable Bruschetta uses fresh cherry tomatoes and squash baked together and then topped on a crunchy crostini. Or, try this One Pan Roasted Fish with Garlic Cherry Tomatoes. Fresh fish is baked with cherry tomatoes for the fresh and simple fish dinner. 

Why You’ll Love This Recipe

  • Easy! This recipe looks like it would take a lot of time but it doesn’t! Just bake, blend, and toast, and your simple toast will be ready. 
  • Full of Summer Flavor. The sweet tomatoes and fresh herbs bring out the best of summer flavor. 
  • Versatile! Serve this recipe as an appetizer, or a light lunch, or add protein to make this a meal.  

Ingredients

Head to your local grocery store or, better yet, garden to snatch up these ingredients.

Toast ingredients including french bread, ricotta cheese, cherry tomatoes, honey, EVOO, salt, pepper, garlic and dried basil.
  • The Cherry Tomatoes act as the base of this recipe and provide the sweet flavor. 
  • The tomatoes are cooked in Extra Virgin Olive Oil, Salt, Black Pepper, Dried Basil, and Fresh Garlic. The tomatoes soften when cooking and richness and depth are added. 
  • Whole Milk Ricotta Cheese and Honey are whipped together to create a creamy base for the toast. 
  • Fresh Italian Bread is toasted to create a crunchy base.  

Exact ingredient measurements can be found below in the recipe card. 

Substitutions and Variations

  • Use grape tomatoes, Campari Tomatoes, or Sungold Tomatoes in place of cherry tomatoes. Any small tomato will work in this recipe. 
  • Add your favorite herbs! Top toast with rosemary, oregano, or thyme. 
  • Use agave nectar in place of the honey. 
  • Dried Garlic Powder can be used in place of the minced garlic. 
  • Whip feta cheese in place of ricotta cheese for a saltier version. 
  • Top toast with pepperoni and shredded mozzarella cheese to make this a pizza toast! 
  • Substitute French Bread for a larger bread. You could also use sourdough bread or any thick slice of bread. 
  • For extra flavor, top the toast with fresh basil after baking. 

Equipment

  • A small food processor is used to whip the ricotta cheese and honey together. 
  • The tomatoes are cooked in a medium baking dish. I like to use a glass pie plate. 
  • Toast the bread in the toaster or directly in the oven. 

Step-by-Step Instructions

Step 1: Toss tomatoes with Extra Virgin Olive Oil, Salt, Pepper, Dried Basil, and Minced Garlic Cloves. Bake at 375 degrees Fahrenheit for 20-25 minutes until the tomatoes are soft and begin to burst. 

Ricotta cheese, honey and black pepper mixed together in a food processor.

Step 2: While the tomatoes are baking, add the ricotta cheese, honey, and black pepper to a small food processor. Pulse the ingredients together until the mixture is light and smooth. 

Toasted french bread on a plate.

Step 3: Toast the bread until lightly golden brown. 

Roasted cherry tomatoes with EVOO, black pepper, and minced garlic in a baking dish.

Step 4: Remove the tomatoes from the oven when they begin to burst. Top the toast with ricotta and tomato mixture. Enjoy!

Four pieces of ricotta toast topped with cherry tomatoes on a plate.

Top tip

Use high-quality olive oil. The olive oil really enhances the flavor of the tomatoes and gives them a savory flavor. Try this Graza Olive Oil! You will be dipping extra bread right into the leftover oil mixture. 

Storage

Once cooled, store any of the leftover tomato mixture refrigerated in an airtight container. Store the whipped ricotta in the refrigerator. You can use these ingredients to make more toast by reheating the leftover tomatoes. 

FAQ

What kind of bread can I use for the toast?

A thick, sturdy bread is best for this recipe. I like to use sliced Italian bread or a crostini when I am serving this as an appetizer because this bread is smaller and almost bite-sized. If I am making this for a quick lunch, I like to use thick slices of French bread or sourdough. 

What kind of tomatoes are best for this toast?

Small, round tomatoes are best to make this toast. Cherry Tomatoes, Grape Tomatoes, and Sunburst Tomatoes are all great options. There are so many varieties of tomatoes. Choose a small and sweet tomato and, remember, fresher is better! 

How should I serve this toast?

You can serve this toast hot out of the oven. However, if are serving this as a party appetizer, room temperature is still delicious. To keep the bread from becoming soggy, you could serve this toast as a ‘build your own’ and serve the ricotta and tomato mixture in individual small bowls. 

What toppings can go on top of this ricotta toast?

If you want to take this appetizer to the next level, try one of these options: 

– Add a drizzle of balsamic glaze 
– Add a little spicy honey
– Add an extra pinch of salt 
– Add some crushed red pepper flakes 

Related

Pairing

These are my favorite dishes to serve with ricotta toast:

Plate with ricotta toast and tomatoes on top.
Print Recipe

Cherry Tomato Ricotta Toast (Easy Appetizer Recipe)

Cherry Tomato Ricotta Toast is an easy appetizer recipe that is the perfect way to use fresh summer tomatoes. Whipped ricotta cheese and herby tomatoes come together for a delicious treat!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 468kcal
Author: Lynne Kenton

Equipment

  • Small Food Processor
  • Medium Baking Dish
  • Toaster

Ingredients

  • 1 cup Cherry Tomatoes
  • 2 tbsp EVOO
  • 2 tsp Dried Basil
  • 1/2 tsp Salt
  • 3/4 tsp Black Pepper (Divided)
  • 2 Garlic Cloves – Minced
  • 1 cup Ricotta
  • 1 tbsp Honey
  • 1 French Bread – Loaf
  • Balsamic Glaze (optional)

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Toss cherry tomatoes, dried basil, salt, 1/2 tsp black pepper, minced garlic, and extra virgin olive oil in an oven-safe baking dish. Bake 20-25 minutes until tomatoes are soft and beginning to burst.
  • While tomatoes are baking, make whipped ricotta. Add ricotta, honey, and 1/4 tsp black pepper to a food processor. Blend for 2 minutes until the ricotta is smooth.
  • Slice French bread and lightly toast.
  • Top toast with ricotta cheese and cherry tomatoes.
  • If desired, add balsamic glaze on top.

Nutrition

Serving: 4g | Calories: 468kcal | Carbohydrates: 60g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 950mg | Potassium: 285mg | Fiber: 3g | Sugar: 10g | Vitamin A: 462IU | Vitamin C: 9mg | Calcium: 199mg | Iron: 5mg

Parmesan Brussels Sprout Salad with Walnut Dressing

by Leave a Comment

This Parmesan Brussels Sprout Salad with Walnut Dressing is a crunchy and sweet salad recipe packed with fall flavors!

A bowl of chopped Brussels Sprout Salad with green vegetables, dried cranberries, nuts, and seeds is placed on a wooden board. Nearby are a small glass container with brown dressing and a small bowl of shaved cheese. A white cloth and an aloe plant are visible on the side.

Brussels sprouts are in their peak season from October through December making them a great green side dish for holiday festivities. I made this salad as a Thanksgiving side dish because it is simple to prepare ahead of time.

Need another recipe for the holidays? Try this Roasted Beet Quinoa Salad. Similar to this Parmesan Brussels Sprout Salad, this beet salad can be made ahead of time and served to a crowd. Or, try these Easy and Fresh Green Beans. This healthy side dish is packed with color and flavor! 

Why You’ll Love This Recipe

  • Simple! This recipe requires some chopping and mixing for a perfect salad! 
  • This recipe can be prepared ahead of time and refrigerated. Because Brussels sprouts have hardy leaves, the recipe can be made ahead of time and not become wilted. 
  • Healthy! Everyone appreciates a green side dish, especially at a holiday dinner.

Ingredients

Ingredients for the Brussels Sprout Salad are laid out in bowls and containers, labeled clockwise from top left: Brussels sprouts, bacon, walnuts, maple syrup, red wine vinegar, tahini, dried cranberries, pine nuts, Parmesan cheese, Dijon mustard and a small dish with salt, pepper and garlic.
  • Brussels sprouts are the green base for this salad. You can buy them whole and thinly slice them or use the food processor to chop them.
  • Shaved Parmesan Cheese and pine nuts add a salty and savory flavor to the earthy Brussels sprouts. 
  • Bacon add a hint of salt and texture to the salad. I like to use Black Pepper Bacon for some spice.
  • For a sweet hint, dried cranberries are mixed into the salad. 
  • The dressing is made with walnuts, maple syrup, Dijon mustard, vinegar, garlic, and tahini for a savory and sweet dressing.  

For exact measurements and ingredients, see the full recipe card below. 

Substitutions

  • Substitute Brussels sprouts for a hearty lettuce such as kale or Swiss Chard. 
  • Use your favorite cheese instead of parmesan cheese. Goat cheese or blue cheese would be tasty in this salad. 
  • Use chopped apples or pomegranate seeds in place of the dried cranberries. These options will add sweetness and a pop of color. 
  • Pumpkin seeds or pistachios can be used instead of the pine nuts for added crunch! 
  • Omit the bacon or replace it with roasted chickpeas for extra protein and fiber. 
  • Use a store-bought dressing if you don’t want to make your own. Brianna’s Fine Salad Dressings are my favorite dressings. 

Variations

  • As written, this recipe is naturally gluten-free. 
  • To make this recipe vegetarian, omit the bacon.  
  • To make this recipe a complete meal, add grilled chicken breast, salmon, or shrimp. 

Step-by-Step Instructions

Overhead view of freshly chopped green vegetables in a food processor on a white countertop. The small, uniformly cut pieces almost fill the bowl to the top, perfect for a Brussels Sprout Salad. The processor has a dark base with visible controls.

Step 1: Remove the Brussels sprout ends and, using a sharp knife, slice in half. Place sprouts into a medium-sized food processor and pulse until thinly sliced. 

A top-down view of a blender filled with a creamy beige walnut dressing. The blender is on a wooden surface, partially covered by a textured white cloth on the right side, reminiscent of preparing ingredients for a delightful Brussels Sprout Salad.

Step 2:  Make the dressing. Add the walnuts, maple syrup, red wine vinegar, tahini, salt, pepper, garlic, and Dijon mustard to a food processor and pulse until smooth. 

A clear glass bowl on a wooden cutting board holds a Brussels Sprout Salad mixture with shredded Brussels sprouts, dried cranberries, shaved Parmesan cheese, toasted pine nuts, and crumbled bacon. A white textured cloth is partially visible in the background.

Step 3: Add the shredded Brussels sprouts, shaved Parmesan cheese, pine nuts, chopped bacon, and dried cranberries to a large bowl. 

A close-up of a bowl filled with a colorful Brussels Sprout Salad. The salad is a mix of finely chopped Brussels sprouts, dried cranberries, chopped nuts, and possibly other ingredients, all presented in a white bowl. Forks and a napkin are visible in the background.

Step 4: Drizzle the Walnut Dressing over the salad. Toss to combine. 

Top tip

  • To save time, buy pre-shredded Brussels sprouts.
  • Double the walnut dressing recipe! This can be used as a tasty marinade for chicken or pork.
  • If making ahead of time, toss the salad with half of the dressing. Use the other half of the dressing when ready to serve the salad.

Storage

Store any leftover salad refrigerated in an airtight container. Eat within 1-2 days of refrigerating. 

FAQ

Can you eat raw Brussels sprouts?

Yes, you can eat raw Brussels sprouts. This salad recipe uses raw Brussels sprouts as the base. Raw Brussels sprouts make a great salad base because the sprouts are naturally thick and crunchy. The leaves hold up well with dressing and do not become soggy. 

How can I remove the bitter flavor from Brussels sprouts?

The bitter taste of Brussels sprouts can be eliminated by roasting the Brussels sprouts. If you are serving them raw such as in this salad, pair the sprouts with a sweet flavor such as apples or dried cranberries to balance the bitterness. You can also use a tangy dressing made with vinegar and mustard to make the sprouts taste less butter. 

Related

Looking for more salad recipes? Try one of these!

Pairing

Pair this Brussels sprout salad with one of these main dishes:

A bowl of chopped Brussels Sprout Salad features green vegetables, cranberries, seeds, and grated cheese, placed on a round wooden board. Two utensils rest in the bowl. Nearby, there’s a small container of dressing, a bowl of sliced almonds, and part of a green plant is visible.
Print Recipe

Parmesan Brussels Sprout Salad with Walnut Dressing

This Parmesan Brussels Sprout Salad with Walnut Dressing is a crunchy and sweet salad recipe packed with fall flavors!
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 353kcal
Author: Lynne Kenton

Equipment

  • Food Processor
  • Large Mixing Bowl

Ingredients

  • 16 ounces Brussels Sprouts
  • 1 cup Shaved Parmesan Cheese
  • 1/3 cup Pine Nuts
  • 1/3 cup Dried Cranberries
  • 3 Slices Bacon Cooked and Chopped

Walnut Dressing

  • 1/2 cup Maple Syrup
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Salt
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Black Pepper
  • 1 Garlic Clove
  • 3 tablespoons Tahini

Instructions

  • Remove the brussels sprouts stems and chop in half. Place in a food processor and pulse for 1 minute until brussels sprouts are finely chopped.
  • Add the shredded brussels sprouts, chopped bacon, dried cranberries, pine nuts and parmesan cheese to a large bowl. Drizzle with dressing. Stir to combine.

Walnut Dressing

  • Add the maple syrup, walnuts, red wine vinegar, salt, Dijon mustard, black pepper, garlic clove and tahini to a food processor. Pulse until smooth.

Nutrition

Serving: 0.5cup | Calories: 353kcal | Carbohydrates: 35g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 893mg | Potassium: 503mg | Fiber: 5g | Sugar: 23g | Vitamin A: 710IU | Vitamin C: 65mg | Calcium: 283mg | Iron: 2mg

Simple Black Bean and Corn Salad with Mango

by 1 Comment

This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make-ahead dish is perfect to feed a large crowd!

A bowl of black bean corn salad with diced red peppers, onions, and mango is garnished with lime wedges and served with tortilla chips. A patterned plate and white towel are visible in the background.

Summertime is the season for fresh produce! This easy corn salad recipe is a great side dish for a barbecue or a relaxing day by the pool. 

If you are looking for more corn recipes, try this Roasted Tomato and Corn Pasta Salad. Fresh corn and roasted cherry tomatoes are combined to make a light, fresh pasta dish. Or, try this Healthy Grilled Street Corn and Chickpea Salad. This protein-packed side dish uses healthy and simple ingredients reminiscent of street corn! 

Why You’ll Love This Recipe

  • Versatile! Use this recipe as the perfect side dish, with chips as a salsa or inside quesadillas or burritos! 
  • Tastes better the next day! This salad is great to make ahead because it allows the flavors to blend together.
  • Makes a large batch! Bring this delicious side dish to your next potluck dinner. It feeds a crowd! 

Ingredients

Grab these simple salad ingredients from your local grocery store or farmers market: 

Overhead view of bowls with labeled ingredients for black bean corn salad: diced mango, limes, black beans, hot sauce, olive oil, red bell pepper, red onion, jalapeño, fresh corn, and spices (salt, black pepper, cumin, garlic powder, cayenne).
  • Black beans give this salad a protein kick! Canned black beans are used to keep this recipe simple. 
  • Fresh corn and mango give the salad a sweet taste and bright color. 
  • A chopped red bell pepper adds substance and sweetness to the salad. 
  • A jalapeno pepper and chopped red onion give the salad some heat. 
  • The salad is seasoned with ground cumin, garlic powder, cayenne pepper, salt, and black pepper. 
  • Hot sauce, lime juice, and olive oil create a light and zesty sauce. 

Instructions

A metal mixing bowl filled with chopped mango, corn, red bell peppers, red onions, black beans, and spices—perfect ingredients for a colorful black bean corn salad—arranged in separate sections on a white background.
  1. Combine the beans and all chopped produce in a large bowl. Sprinkle with seasoning and fresh lime juice. 
A stainless steel bowl filled with a colorful black bean corn salad, featuring diced red onions, red bell peppers, fresh corn, and chopped mango on a white background.

2. Stir to thoroughly combine. Refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature. 

Substitutions

  • Canned corn or frozen corn can be used in place of fresh sweet corn. 
  • Chopped yellow or orange bell peppers can be used in place of the red peppers. Or, use a few mini bell peppers! 
  • To make this recipe even easier, use a tablespoon or two of your favorite taco seasoning instead of mixing together the seasonings! 

Variations

As written, this recipe is vegetarian, vegan, and gluten-free. 

  • For a salad without spice, omit the jalapeno and cayenne pepper. 
  • For a sweeter salad, add a little honey to make a honey lime dressing. 
  • Add cotija cheese or chopped queso fresco for extra protein.
  • Add creamy avocado for added healthy fats! 
  • Use ingredients that are in season such as fresh tomatoes, green onions, or fresh cilantro.  

Equipment

This simple recipe only uses basic kitchen tools. 

  • Large mixing bowl
  • Cutting board 
  • Sharp knife 
  • Fruit juicer. Here is the one that I use! 

Storage

This easy black bean salad tastes better the next day! Store any leftovers refrigerated in an airtight container. Stir again before enjoying. 

Top tip

Use leftover black bean and corn salad on quesadillas, on top of tortilla chips as nachos, or even stirred in scrambled eggs! This recipe makes a big batch of this salad, so don’t let the leftovers go to waste! 

A bowl of black bean corn salad with red pepper salsa, lime wedges, and Fritos chips on the side, next to a bowl of chips and a decorative spoon holding two halved limes on a white background.

FAQ

Can you prepare any ingredients ahead of time?

Yes, you can prepare the ingredients ahead of time before making this easy salad! Drain and rinse the black beans. Chop the jalapenos, bell peppers, red onion, and mango. Refrigerate all ingredients until ready to combine. 

How long does this salad last in the refrigerator?

Because this delicious salad uses hearty ingredients, it can last for up to 3-5 days in the refrigerator. 

Can this black bean corn salad be frozen?

I do not recommend freezing this salad. When it thaws, the vegetables will become mushy. 

Do I have to rinse the black beans?

Yes, rinse the black beans with cold water before mixing with the other salad ingredients. This will remove the liquid that the beans are preserved in and improve the texture of the salad. 

Related

Looking for other simple salads? Try one of these recipes:

Pairing

These are my favorite dishes to serve with Black Bean and Corn Salad with Mango!

A vibrant black bean corn salad salsa with diced red peppers, red onions, and mango, garnished with lime wedges and served alongside crispy round tortilla chips.
Print Recipe

Simple Black Bean and Corn Salad with Mango

This Simple Black Bean and Corn Salad with Mango is a Mexican-inspired salad that uses simple ingredients. This make ahead dish is perfect to feed a large crowd!
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 129kcal
Author: Lynne Kenton

Equipment

  • Sharp Knife
  • Cutting Board
  • Juice squeezer
  • Large Mixing Bowl

Ingredients

  • 15 oz Canned Black Beans Rinsed and Drained
  • 1 cup Sweet Corn Kernels Steamed and removed from cob
  • 1 cup Mango Diced
  • 1 Red Bell Pepper Chopped
  • 1 Jalapeno Seeded and Chopped
  • 1 Red Onion Chopped
  • Juice of 2 limes
  • 2 tablespoons Olive Oil
  • 1 tablespoon Hot Sauce
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/8 teaspoon Cayenne Pepper

Instructions

  • In a large bowl, combine black beans, corn, mango, red bell pepper, jalapeno and red onion.
  • Sprinkle salt, pepper, cumin, garlic powder and cayenne pepper over vegetable mixture. Stir to combine.
  • Pour lime juice, olive oil and hot sauce over vegetable mixture. Stir to combine.
  • Refrigerate for at least 30 minutes or up to overnight before serving.

Nutrition

Serving: 8g | Calories: 129kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 555mg | Potassium: 324mg | Fiber: 5g | Sugar: 7g | Vitamin A: 886IU | Vitamin C: 36mg | Calcium: 30mg | Iron: 1mg

Caramelized Butternut Squash and Feta Salad

by Leave a Comment

Caramelized Butternut Squash and Feta Salad is the perfect healthy fall salad! This hearty salad is loaded with sweet butternut squash, salty feta cheese, pomegranate arils, and spicy toasted pumpkin seeds. 


One of my tricks to healthy eating is to make a giant salad in the beginning of the week to eat all week. I can enjoy the salad as an easy lunch or side dish. I like to add substance to my salads such as roasted vegetables, homemade croutons, or toasted nuts. This warm butternut squash salad is one of my favorites to meal prep and add proteins to such as grilled chicken, salmon, or halloumi. 

Need some more salad inspiration? Try this Roasted Sweet Potato and Halloumi Salad. This colorful salad is filling and will brighten up any table! Or, try this Parmesan Brussels Sprout Salad with Walnut Dressing. Shredded Brussels sprouts are the base for this crunchy salad. This salad is perfect for holiday gatherings because it doesn’t become soggy! 

Jump to:

Why You’ll Love This Salad

  • Quick to make! From start to finish, this salad requires around 20 minutes of prep time to have a delicious salad that you can enjoy all week. 
  • Flavor and Texture. The caramelized butternut squash gives the salad a soft texture and sweet flavor while the roasted pepitas add some spice and crunch. Add salty feta cheese, sweet pomegranates and peppery arugula for a salad your whole family will love! 
  • Simple! This salad is so easy to make. Roast, caramelize, toss, and enjoy! 

Ingredients

Head to your local grocery store to get these staple salad ingredients!

An assortment of labeled ingredients for a Butternut Squash Arugula Salad is artfully arranged on a marble surface, featuring spinach arugula mix, brown sugar, maple syrup, butter, vinegar, olive oil, pomegranate seeds, pepitas, cayenne pepper, mustard, and feta cheese in bowls.
  • Butternut squash is caramelized in butter and brown sugar to become soft and sweet with a slightly crunchy exterior. 
  • Pepitas are tossed with melted butter and maple syrup, and then sprinkled with ground cinnamon and cayenne pepper, then roasted in the oven. 
  • Pomegranate seeds and feta cheese are tossed with arugula to make the perfect salad! 
  • A simple dressing is made by combining extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. 

Exact measurements can be found in the printable recipe card below. 

Variations

  • As written, this recipe is vegetarian.
  • To make this recipe dairy-free, omit the feta cheese or use a non-dairy cheese. 
  • To make this salad vegan, replace the butter with maple syrup and omit the feta cheese or use a non-dairy alternative. 
  • To make this salad a complete meal, add protein such as grilled chicken or salmon and crunchy bread on the side! 

Substitutions

  • In place of butternut squash, use sweet potatoes for a vegetable that is similar in color and texture. 
  • Roast walnuts or pecans in place of the pepitas. 
  • The pomegranate seeds can be substituted with dried cranberries.
  • Use your favorite cheese instead of feta cheese! Goat cheese, gorgonzola cheese, or blue cheese would be tasty in this salad. 
  • Replace the arugula with hearty greens, kale, or spinach. 
  • Instead of making a homemade salad dressing, use a simple balsamic dressing from the store. 

Equipment

  • Small bowl 
  • Rimmed baking sheet or sheet pan. Here are the pans I love!
  • Parchment paper 
  • Heavy cast iron pan 
  • Large salad bowl 

Step-by-Step Instructions

A cluster of caramelized pumpkin seeds lies atop a sheet of parchment paper, perfect for sprinkling over a butternut squash arugula salad. The seeds are coated in a glossy, golden-brown syrup, creating a textured, sticky surface that adds both crunch and sweetness.

Step 1: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Melt 1 tablespoon of butter and mix with maple syrup, ground cinnamon, and cayenne pepper. Toss pepitas in butter mixture. Place in a single layer on parchment paper. Roast for 8-10 minutes until seeds are toasted. 

Diced butternut squash pieces are being sautéed in a black skillet with a spatula on the stove, offering a warm twist that pairs perfectly with a vibrant butternut squash arugula salad.

Step 2: Add the remaining 2 tablespoons of butter to a heavy cast iron pan over medium-high heat. When the butter is melted, mix in the brown sugar. Add the butternut squash and sauté, stirring often, for about 10 minutes until the squash is soft and the edges are crispy. 

A close-up, top-down view of a jar containing yellow vinaigrette dressing with visible specks of black pepper and herbs, perfect for drizzling over a fresh butternut squash arugula salad, on a light speckled surface.

Step 3: Meanwhile, make the dressing by adding the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to a mason jar. Shake to combine ingredients. 

A vibrant butternut squash arugula salad with roasted squash, pomegranate seeds, feta cheese, and pumpkin seeds. A hand pours dressing over the top. The dish is presented in a white bowl, creating a colorful and appetizing display.

Step 4: Add the arugula to a large bowl. Top with the pomegranate seeds and feta cheese. Sprinkle with roasted pepitas. Arrange the caramelized butternut squash on top. When ready to serve, drizzle with the homemade dressing. 

Storage

Store leftover salad refrigerated in an airtight container. I recommend dressing the salad when it is plated instead of tossing the dressing with the whole salad. This will prevent the salad from becoming soggy. Store leftover dressing in an airtight container such as a mason jar. 

Top tip

If you can find frozen butternut squash, use it! Frozen butternut squash is peeled and chopped which will save you time! I have found that the frozen squash is chopped smaller than I chop it, so less time will be required when sautéing the squash. 

FAQ

Is this salad served warm or cold?

This salad can be served warm or cold! If you serve the salad warm, the warm squash will soften the feta. Or, prepare the salad ahead of time and serve it cold for a delicious vegetarian lunch or easy dinner side dish. 

Can you prepare this Caramelized Butternut Squash Salad ahead of time?

Yes, you can prepare this salad ahead of time and enjoy it later! Caramelize the butternut squash, roast the pepitas, cut the pomegranate, and make the dressing. Combine all of the salad ingredients in a large serving dish except for the salad dressing. When ready to serve, toss the salad with the dressing. 

How can I pick the best butternut squash?

To pick the tastiest butternut squash, make sure that the squash is smooth and is a uniform, tan color. If the squash has green patches, it may not be ripe. The squash should feel heavy and, when you tap it, should sound hollow. 

Looking for another salad recipe? Try one of these!

Pairing

These are my favorite main dishes to serve with a salad:

A vibrant butternut squash and arugula salad sits in a white bowl, showcasing roasted pumpkin chunks, pomegranate seeds, crumbled feta cheese, and spiced pumpkin seeds. A jar of vinaigrette accompanies it on a white table with a woven placemat.
Print Recipe

Caramelized Butternut Squash and Feta Salad

Caramelized Butternut Squash and Feta Salad is the perfect healthy fall salad! This hearty salad is loaded with sweet butternut squash, salty feta cheese, pomegranate arils, and spicy toasted pumpkin seeds. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 463kcal
Author: Lynne Kenton

Equipment

  • Rimmed Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Heavy Cast Iron Pan
  • Large Salad Bowl

Ingredients

  • 3 tablespoons Butter Divided
  • 1/3 cup Pepitas
  • 1 tablespoon Maple Syrup
  • 1/4 teaspoon Cayenne Pepper
  • 2 cups Butternut Squash Chopped
  • 1 1/2 tablespoons Brown Sugar
  • 9 oz Arugula Mix
  • 4 ounces Feta Cheese
  • 1 Pomegranate Seeds removed

Simple Dijon Vinaigrette

  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • Salt and Black Pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Melt 1 tablespoon of the butter. In a small bowl, toss together the pepitas, melted butter, maple syrup, and cayenne pepper. Cook until pepitas are toasted about 7 minutes. Let cool.
  • In a heavy cast iron pan, melt the remaining butter over medium heat. Add the brown sugar and the butternut squash. Sauté for 10 minutes, stirring often, until the squash is golden brown.
  • Meanwhile, make the dressing by adding the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper to a mason jar. Shake to combine ingredients. 
  • Assemble the salad by adding the arugula to a large bowl. Top with the caramelized butternut squash, feta cheese, pomegranate arils and toasted pepitas. Drizzle the dressing over top and toss when ready to serve.

Nutrition

Serving: 6g | Calories: 463kcal | Carbohydrates: 37g | Protein: 11g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 591mg | Potassium: 756mg | Fiber: 6g | Sugar: 23g | Vitamin A: 9.45IU | Vitamin C: 32mg | Calcium: 373mg | Iron: 3mg

Healthy Hidden Veggie Mac and Cheese (stovetop recipe)

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Healthy Hidden Veggie Mac and Cheese is a stovetop mac and cheese recipe that uses butternut squash and carrots to create a creamy and cheesy sauce. This is the ultimate comfort food makeover! 

A bowl of shell pasta takes center stage, draped in a creamy yellow sauce reminiscent of veggie mac and cheese, with a wooden spoon resting on top. Nearby, a grater sits poised on the marble surface, while a cloth napkin peeks out subtly.

Now that the holidays are over, I am trying to eat lighter and incorporate more wholesome foods into my diet. However, cold weather and snow have me craving all of the warm, cozy foods like mac and cheese! This kid-friendly recipe is a combination of cozy food with a healthy, vegetable kick! 

Butternut squash and carrots are combined to create a creamy cheese sauce in this recipe. If you love butternut squash like I do, try one of these recipes! This Caramelized Butternut Squash and Feta Salad for a light and healthy side dish! Or, try this Healthy Salmon Buddha Bowl with Roasted Vegetables for a full meal that is perfect for meal prepping. 

Jump to:

Why You’ll Love This Recipe 

  • Sneaky nutrition! If you have a picky eater, this recipe is a great way to sneak some vegetables into their diet. 
  • Comfort food with a healthy twist. 
  • Better the next day! If you love leftovers, this is a great dish. The sauce becomes thicker and creamier after it is refrigerated. 

Ingredients

Top view of veggie mac and cheese ingredients on a light wooden surface: a measuring cup of vegetable broth, pasta shells, milk, diced white onions, sliced carrots, shredded Gouda cheese, chopped butternut squash, minced garlic, and a spice mix on a small plate.
  • The vegetables are sautéed in extra virgin olive oil until they become soft. (Extra virgin olive oil is not photographed).
  • Sauteed onions and garlic cloves are used to balance out the natural sweetness of the butternut squash and carrots. 
  • Butternut squash and carrots are blended to create a creamy vegetable sauce. 
  • Ground yellow mustard, salt, and black pepper are used to season and add flavor to the vegetable sauce. 
  • The vegetables are cooked in vegetable broth to keep them moist. 
  • Whole milk, shredded sharp cheddar cheese, and shredded gouda are added to the vegetables to create a delicious cheese sauce. 
  • Pasta shells are used to catch and hold the pasta sauce. 
  • Parmesan cheese is sprinkled on top of the pasta to add texture and flavor. 

See the recipe card below for exact measurements. 

Step-by-Step Instructions

Chopped onions and minced garlic sizzling in a gray pan bring out the savory base for a delightful veggie mac and cheese, with a wooden spoon resting on the rim, ready to stir in creamy goodness.

Step 1: Heat a large soup pot over medium-low heat and add the extra virgin olive oil. When the extra virgin olive oil is hot, add the white onions and sauté for 4-5 minutes until soft, stirring often. Add the garlic cloves and stir for 30 seconds until fragrant. 

A pot filled with a simmering mixture of chopped carrots, squash, and onions in a seasoned broth rests on the stovetop, creating an aromatic base for veggie mac and cheese.

Step 2: Add the chopped butternut squash and carrots to the pot. Season with salt, black pepper, and ground mustard. Add the vegetable broth and bring to a boil. Once boiling cover with a lid and turn the heat down to a simmer. Simmer for 15 minutes. 

A pot of pasta, perfect for a hearty veggie mac and cheese, boils on the stove. The pasta is partially submerged in the bubbling water, with steam rising briskly to the surface.

Step 3: While the vegetables are simmering, cook the pasta according to the pasta directions to al dente. Drain pasta and return to the pot. 

A hand blender is immersed in a pot, blending a thick orange mixture, likely a veggie mac and cheese sauce. The mixture has a smooth, creamy texture, indicating it is in the final stages of preparation.

Step 4: When the vegetables are fork-tender, use an immersion blender to blend the vegetables into a thick and smooth sauce. 

Step 5: Once the sauce is smooth, add the whole milk and the shredded cheese. Stir until the sauce is smooth. Add the cooked pasta shells and stir to evenly coat the pasta.

Two bowls of creamy veggie mac and cheese made with shell pasta rest on a wooden board, each equipped with a spoon. Served on a white marble surface, this dish adds a delicious twist to the classic comfort food favorite.

Step 6: Serve warm topped with parmesan cheese. 

Variations

  • As written, this healthy mac and cheese recipe is vegetarian.
  • To make this recipe dairy-free, use plant-based milk, such as almond milk or oat milk, and dairy-free cheese. 
  • To make this recipe gluten-free, use gluten-free pasta. 
  • To make this recipe a complete meal, top the pasta with a protein such as grilled chicken or blackened salmon. 
  • For a little extra nutrition, add in extra vegetables such as bell peppers. 
  • To make this mac and cheese spicy, add hot sauce or a pinch of crushed red peppers. 

Substitutions

  • Replace the butternut squash and carrots with sweet potatoes for a vegetable that is similar in consistency and color. 
  • Use garlic powder in place of garlic cloves. 
  • Use your favorite pre-shredded cheeses or shred your own cheese! 
  • Use your favorite type of pasta to make this mac and cheese! 

Equipment

  • Large pot with a lid 
  • Large pot to cook pasta
  • Pasta strainer 
  • Immersion blender or stand blender. Here is the immersion blender that I use and love! 

Storage

Store leftover mac and cheese refrigerated in an airtight container. Reheat pasta in the microwave in 30 seconds increments. Top pasta with extra parmesan cheese before serving! 

Top tip

To save time, use frozen pre-chopped butternut squash. You won’t have to use your vegetable peeler or knife! 

FAQ

What are some other vegetables that could be used in this hidden veggie mac and cheese? 

Use sweet potato cubes or cauliflower florets for a sauce that has the same creamy texture in this homemade mac recipe. 

Can I leave the vegetables in small chunks when I make veggie mac and cheese?

When you use your immersion blender to create the vegetable sauce, you may notice that not all of the vegetables become completely smooth. You can either leave these small vegetable chunks or continue to blend the vegetables until completely smooth. 

How can I enhance the flavor of this mac and cheese?

Enhance the flavor of this mac and cheese by using strong cheeses like aged, sharp cheddar cheese or gruyere cheese. You can also add a touch of Dijon mustard to the sauce and/or a pinch of smoked paprika. 

How can I blend the veggies into a sauce if I do not have an immersion blender?

If you do not have an immersion blender, use a stand blender, handheld electric mixer, or food processor to mix the vegetables into a thick and creamy sauce. 

Looking for more vegetable-forward recipes? Try one of these:

Pairing

These are my favorite recipes to pair with veggie mac and cheese!

A bowl of shell pasta, reminiscent of veggie mac and cheese, coated in a creamy yellow sauce, served with a wooden spoon. The dish rests on a marble surface, paired with a striped yellow and white cloth.
Print Recipe

Healthy Hidden Veggie Mac and Cheese (stovetop recipe)

Healthy Hidden Veggie Mac and Cheese is a stovetop mac and cheese recipe that uses butternut squash and carrots to create a creamy and cheesy sauce. This is the ultimate comfort food makeover! 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: vegetarian
Servings: 8
Calories: 463kcal
Author: Lynne Kenton

Equipment

  • 2 Large Pots
  • Pasta strainer
  • Immersion blender

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 cup White Onions Chopped (about half of a large onion)
  • 2 Garlic Cloves Minced
  • 2 cups Butternut Squash Chopped
  • 4 Carrots Peeled and Chopped
  • 1 teaspoon Ground Yellow Mustard
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 3 cups Vegetable Broth
  • 2 cups Whole Milk
  • 1 1/2 cups Shredded Gouda Cheese
  • 1 pound Pasta shells
  • Parmesan Cheese

Instructions

  • Heat a large soup pot over medium-low heat. Add in extra virgin olive oil. Once hot, add the onions and sauté for 3-4 minutes until soft. Add garlic and stir until fragrant, about 30 seconds.
  • To the same pot, add the butternut squash and carrots. Season with salt, black pepper, and ground yellow mustard. Stir to coat.
  • Add the vegetable broth and bring to a boil. Once boiling, cover the pot and let boil for 10-15 minutes (until the butternut squash is soft).
  • While veggies are cooking, cook pasta according to box directions. Cook pasta more al dente as the pasta will continue to cook once mixed with vegetables. Turn heat down to low.
  • Using an immersion blender or a stand blender, blend vegetables into a thick, smooth sauce. Do this carefully as the mixture will be hot.
  • Once smooth, stir in milk and cheese. Add in cooked pasta and stir to combine.

Notes

It may seem like the sauce is too runny when you first make it. As the pasta cools, the sauce will become thicker. 

Nutrition

Serving: 8g | Calories: 463kcal | Carbohydrates: 56g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1.202mg | Potassium: 527mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9.353IU | Vitamin C: 11mg | Calcium: 431mg | Iron: 1mg