Tag Archives: salad


Fall Harvest Salad

Thanksgiving is almost here and to balance all the heavy starchy yummy food that are bound to fill your tummies, how about you dive right into this Fall Harvest Salad dressed in a tart, slightly sweet dijon tahini dressing.

Taste the rainbow!

Fall Harvest Salad

I really love the slight crunch and sweetness from the pomegranate seeds. The bright ruby color also compliments the orange from the butternut squash, for all of you that are highly into making sure the Thanksgiving dinner buffet table looks very festive.

Fall Harvest Salad

1/2 Butternut Squash, peeled and cut into cubes
1/4 cup pomegranate seeds
1 cup packed spinach
1 cup romaine lettuce, chopped
1/4 cup candied walnuts*
handful sunflower seeds, optional
1/4 tsp cumin
salt and pepper, to taste

Preheat oven to 400 degrees. Lightly toss butternut squash with sunflower oil, season with salt, pepper and cumin and transfer to a baking pan. Bake for about 15-20 minutes until tender. Cool completely before plating.

Begin to plate spinach, lettuce and top with pomegranate seeds, roasted butternut squash, candied walnuts*, sunflower seeds and top with Dijon Tahini Dressing (recipe below).

Dijon Tahini Dressing:
2 tbsp Sunflower oil (or extra virgin olive oil)
1/2 Dijon mustard
1/2 tbsp tahini
1/2 tbsp agave
juice of half lemon
salt and pepper, to taste

Vigorously whisk ingredients together until mixture thickens. Keep in the refrigerator until ready to serve with the salad.

*Candied Walnuts
1/4 cup walnuts, roughly chopped
1/2 tbsp Earth Balance butter
1/2 tbsp agave

Heat pan on medium high and melt the butter. Add walnuts and toast for about 2 minutes. Slowly add agave and stir until for another minute or two to caramelize the walnuts.

Happy Harvest, EnJoy!

xoxo Sarah

Roasted Citrus Yellow Beet Salad


This is the perfect side dish for those hot Summer days where you just want to nibble on something light and refreshing. Perfect for grilling days as well. Just pop those baby boy yellow beets and orange slices on the grill and let them get merry and “charred.” (That actually sounds amazing as I’m typing this right now!)¬† This is quick and easy to whip up in seconds so not to worry for last minute vegan BBQ parties!



3-4 yellow beets
1 large tomato, sliced
1 orange
olive oil
fresh basil (optional)
salt and pepper, to taste

Preheat oven to 400 degrees.

Thoroughly wash and slice beets to 1 inch thick slices.

In a medium bowl, toss beets in a light olive oil and salt drizzle. Bake for 20-25 minutes until golden brown and tender. Set aside.

Roast (or grill) tomatoes for 10 minutes. Set aside.

Carefully skin orange. Start by slicing both ends off to make a stable base and start cutting outwards from top to bottom. Cut into 1 inch round slices and discard any seeds. (See image below)


Refrigerate until ready to plate to keep cold

Top with fresh basil and drizzle orange ginger vinaigrette when ready to serve.

Ingredients: (Orange Ginger Vinaigrette)
1 tbsp apple cider vinegar
Extra Virgin Olive Oil
1 tbsp orange zest
1 tsp ginger, minced
juice of half orange
salt and pepper, to taste

Place all ingredients except olive oil in a bowl and give a quick whisk. Season with salt and pepper to taste. Slowly whisk in EVOO until desired consistency.


xoxo Sarah

Guacamole Slaw w/cilantro & cumin


So I knew I loved avocados for a reason. Not only are they considered a “good fat” but brings life to any dish! Avocados are so versatile when used as a replacement ingredient to achieve a creamy consistency. They work perfectly in sweet smoothies, brings life to a boring salad, used to replace dairy cream, or just enjoyed plain right out the shell with a little Sriracha sauce on top.

This creamy, delicious, fresh and very quick “slaw” is also gluten free and guilt-free. They taste even more delicious when marinated with longer refrigeration time, so the best part about this recipe is having leftovers and throwing them in any dish you have planned for the weekend!

Guacamole slaw w/cilantro & cumin

1 head cabbage
2 ripe avocados
1 tablespoon non-dairy yogurt, optional
1 small red onion
1 small jalapeno, chopped
juice of 1 lime
1 tsp ground cumin
salt and pepper to taste


Cut the avocados into cubes and pop out of the shells into a mixing bowl. Using a fork, lightly mash the avocados. (Leaving some chunky for texture)

Shred cabbage, cut onions into bite size slices and toss in to the bowl.

Add in rest of the ingredients, and mix until nice and creamy.

Perfect for taco nights, in salads, used as a condiment in burgers or simply eaten right out the bowl. YUM!

xoxo Sarah