A savory grape salad with green, red, and black grapes with shaved parmesan and an olive oil drizzle. Simple and delicious!
An easy arugula side salad with cranberries, seeds, and a white wine vinaigrette. Ready in under 5 minutes!
Repurpose leftover broccoli stalks! Make a salad with sliced broccoli stems, dried cranberries, cilantro, and a toasted sesame dressing.
A farro grain bowl in a za’atar lemon dressing. Under 10 ingredients and ready in less than 40 minutes!
A cold-weather salad with red beets, butternut squash, cranberries, red onions, and pumpkin seeds.
A simple vegan grain bowl made of farro, arugula, black beans, corn, and sun-dried tomatoes. A tasty grains, beans, and grains salad!
A simple roasted winter vegetable salad with beets, fennel, shallots, and a homemade honey mustard vinaigrette.
A roasted cauliflower and chickpea salad topped with cranberries, pumpkin seeds, and homemade za’atar dressing.
A simple cold vegan bean salad featuring black, kidney, and white beans with corn and avocado. Healthy, easy, and ready in 10 minutes!
A plant-based barbecue side dish with vegan mayo, dijon mustard, apple cider vinegar, and fresh dill.
A plant-based twist on traditional Greek-style salads with added quinoa for plant-based protein. Easy and healthy!
Shredded Carrot Citrus Salad, an easy grated carrot salad tossed in a simple homemade citrus mustard dressing. Simple, tasty, and versatile!