This vibrant Carrot Salad with Chickpeas, Raisins and Honey-Harissa Dressing is a nod to Morocco, and was inspired by a trip I took there many years ago. The combination of carrot, chickpea, fruit and harissa is a staple of Moroccan cuisine and these flavors together really do pack a punch!
Summer days seem to go on forever, and if I close my eyes and picture those perfect sun-drenched moments, I swear I can smell fresh peaches. They’ve been growing in abundance this season and it’s been a delight to dream up new, delicious ways to use them. I’ve been crushing on this salad for months and I couldn’t wait another second to share it with you.
When the temperatures rise and you’re in need of a refreshing dish, this salad is the answer to all your culinary prayers. Whether you’re hosting a backyard barbecue or simply looking to elevate your weekly meal prepping game, this recipe is about to become a new go-to. Plus, with just 5 minutes of prep time, it’s a breeze to put together. Trust me, once you try it, you’ll be questioning how something so simple can taste this good.
What sets this salad apart from the rest? It’s all in the details! A pinch of sugar works wonders in rounding out the dressing, creating a perfect balance with the tangy vinegar. And here’s the secret to achieving ultimate harmony in every bite: let the salad sit at room temperature for at least an hour. This allows all the flavors to meld together, resulting in something that is truly addictive.
This vibrant, mouthwatering, gluten free and vegan recipe will add a touch of Italian sunshine to your summer gatherings, and you’ll come back to it time and time again!
If you’re in need of some more fresh summer salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Whisk dressing ingredients in a medium serving bowl to combine.
Step 2. Add onion, tomatoes, cucumber, and basil.
Step 3. Toss together. Taste and add a bit more salt if needed.
Step 4. Allow the salad to sit at room temperature for at least an hour before serving.
Step 5. Enjoy!
The pinch of sugar is the secret to rounding out the dressing and balances the vinegar.
Letting it sit at room temperature for at least an hour makes the salad harmonious and so satisfying.
Not salting the cucumber and leaving all the juices of the tomato in the salad creates the most delicious liquid at the bottom of the bowl that can be slurped up in V-8 style. That is my favorite part.
Vegetarian Chopped Antipasto Salad
Quinoa Glow Salad (Gluten Free, Vegetarian)
If you make my Italian Cucumber and Tomato Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
I love a good twist on a classic, and for good reason – sometimes, although a recipe is well loved, it’s time to spice things up a bit. Well, my Kimchi Tuna Salad has just entered the chat.
Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
You were messaging me this week asking when the next Hungry Lady Salad would be hitting your screens – the answer is now! For episode 35, I brought out the big guns: namely, the perfect combination of winter vegetables for a hearty meal in a bowl salad that keeps in the fridge for up to a week.
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the sprouts will continue to tenderize as it sits, so if raw Brussels sprouts in particular aren’t to your taste, you can make it a few hours in advance to soften them up before eating.
The Paprika Honey Mustard vinaigrette is a particular highlight providing sweet, warm notes that balance the tang of the sprouts and radicchio. So are you ready to fall in love with this vegetarian, gluten free masterpiece with me?
Step 1. Preheat the oven to 400 degrees.
Step 2. On a large baking sheet, combine the butternut squash and olive oil. Season with salt and pepper, toss to combine, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool.
Step 3. While the squash roasts, trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Step 4. In a large serving bowl make the dressing by whisking together the apple cider vinegar, honey, mustard, garlic, paprika, salt and pepper. Stream in the olive oil and whisk to emulsify.
Step 5. Pile the shaved brussels sprouts on top. Add the green onion, butternut squash, sliced radicchio, grated pecorino cheese, and sunflower seeds. Toss well with the dressing to combine and serve straight away or store in the fridge for up to 5 days!
Step 6. Enjoy!
This salad features a beautiful array of winter vegetables
It’s truly a meal in a bowl – the squash in particular makes it wonderfully filling
It makes for a great weekly meal prep: it lasts all week in the fridge!
Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)
Crunchy Kale Chopped Salad with 3 Ingredient Hummus Dressing (Gluten Free, Vegetarian)
If you make my Shaved Brussels Sprouts and Butternut Squash Salad with Paprika Honey Mustard Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
You have been asking for a cobb salad for months, and months, and months, and I knew it was time to oblige with this Chicken Cobb Salad with Pepperoncini Vinaigrette
Caramelizing your vegetables is one of the simplest flavor upgrades you can make – it takes no additional tools and creates a mouthwatering, complex palette that’s perfect for experimenting with unusual or even downright simple pairings. This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course – to be very clear, this gluten-free, vegan masterpiece is a knife and fork salad, a true meal in a bowl, just the way we like it. For my meat-eating friends, this salad pairs well with rotisserie chicken if you have a craving for additional protein!
If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat the oven to 475 degrees F.
Step 2. Pat the drained chickpeas very well with a kitchen or paper towel. Add the dried chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper. Mix with your hands and set aside.
Step 3. Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges, keeping the core intact on the wedges if you can. Arrange the wedges in a single layer on a large baking sheet.
Step 4. Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
Step 5. Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned.
Step 6. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.
Step 7. While the vegetables cook, make the dressing: add the tahini and yogurt to a glass bowl or jar and whisk together. Add the rest of the dressing ingredients and whisk to completely combine.
Step 8. On a large serving platter, lay out all of your cabbage wedges. Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
Step 9. Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve
Step 10. Enjoy!
It’s easy! The cabbage and chickpeas cook separately, but at the same temperature and time.
Cabbage is inexpensive and lasts a long time in the fridge, so it’s easy to whip this salad up anytime
This is a knife and fork kind of salad, aka a meal in a bowl!
Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
Saucy Coconut Spiced Chickpeas (Vegan, Gluten-Free)
Arugula And Blistered Tomato Salad With Creamy Balsamic Dressing (Vegan, Gluten-Free)
Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)
If you make my Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
The very first Hungry Lady Salad of 2023! This will make you rethink celery. I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand and crave that fresh, bright flavor only a salad can bring.
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
Thanksgiving. It’s a time to gather with family and friends, have a few laughs, some fun conversation and enjoy delicious food. But it can be a bit of chore to cook for a horde of family and friends, no matter how much you love them. This year however, I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight! Shall we get started?
I’m all for hearty first courses, don’t get me wrong, but how many holidays have you experienced where everyone fills up on appetizers and then leaves almost no room for the main meal, let alone dessert? When I’ve been cooking all day, I want people to come to the table HUNGRY. These Feta Stuffed Marinated Olives are just the sort of appetizer I love to serve on Thanksgiving because they’re served at room temperature, they’re simple to make (and you can make them ahead of time!), they pair perfectly with cocktails and are a bite-sized something to nibble on without filling up!
This is one of those salads that is an explosion of flavor in your mouth – one that’s sweet, salty, and tart all at once. The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better (and on your thanksgiving table!)
Thanksgiving is generally a time when we stick to tradition – and I’m all for it! But I want to encourage you to think of classic foods in new (delicious) ways. Butternut squash sides can often be a little bland, but this Hasselback Butternut Squash packs a flavor punch: The maple syrup, butter, sage, and chile add a lot of depth and a bit of crunch to the humble squash! The most intimidating part of making this dish is undoubtedly making the cuts, but I’ve got a little trick up my sleeve to help you make them near perfect every time!
Know someone at your Thanksgiving table doesn’t like Brussels Sprouts? Let’s change their mind! These Brussels are inspired by the famed Union Square Cafe in New York City, and they are SO delicious. They are sliced thin (I use a mandolin for this) and tossed with lemon, fragrant onion and garlic, and poppy seeds for a unique take on this controversial vegetable. They are light, bright, and the perfect way to add balance to your thanksgiving spread.
The day I found out I could make my Thanksgiving gravy ahead of time was the day my whole holiday life changed. Where had I been?! For many of us, myself included, making gravy the day of Thanksgiving always felt a bit stressful. This make-ahead gravy requires just five base ingredients: butter, onion, celery, starch or flour, and stock, and then on the day, while the turkey rests, I simply bring the gravy base to a simmer and add turkey drippings, which deepens and enriches the stock further. So easy!
Whether you are a skilled pie baker or not, we all appreciate a quick and easy recipe that can be thrown together any day of the week. And if you’re like me, you appreciate it a little more when you’re putting together a full thanksgiving menu! This tart is just that: no peeling of the apples, 10 minutes of prep time and a fruit filling technique that takes almost no time at all.
If you add any of these delectable Thanksgiving Essential Recipes to your menu, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Trust me when I tell you, this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.
Miso-Ranch Dressing is like Ranch Dressing’s cool, older sister. My husband, Michael, loves Ranch Dressing, and I knew I had to find a way to make one that I could get behind too. This is it.
The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better!
The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness.
You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.
Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.
Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt. Massage the kale and then set aside.
Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.
Step 6. Enjoy!
Its full of seasonal produce making it a true fall staple
It keeps well dressed so it’s perfect for make ahead meal prep or hosting
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)
If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!
Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know…
