This fall-inspired salad celebrates the flavors of the season with a combination of fresh greens, roasted squash, crisp apples, toasted nuts, and tangy goat cheese. Topped with a homemade maple vinaigrette, it’s the perfect balance of sweet, savory, and crunchy. Whether for a festive gathering or a cozy autumn meal, this salad is quick to make, packed with nutrition, and sure to impress.

Ingredients:

For the Salad:

• 4 cups mixed greens (spinach, arugula, or kale)
• 1 small butternut squash, peeled, seeded, and cubed
• 1 medium apple (Honeycrisp or Gala), thinly sliced
• ½ cup dried cranberries or pomegranate seeds
• ½ cup toasted pecans or walnuts
• ⅓ cup crumbled goat cheese or feta
• Optional: ½ cup cooked quinoa for added texture and protein

For the Maple Vinaigrette:

• 3 tablespoons olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare and Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat the squash evenly. Roast for 20-25 minutes or until the squash is tender and slightly caramelized. Let it cool for a few minutes while preparing the other salad components.

2. Make the Maple Vinaigrette

In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk or shake the jar until the ingredients are well-blended and emulsified. Taste and adjust the salt and pepper as needed. This dressing is sweet and tangy, complementing the roasted squash and apple flavors perfectly.

3. Prepare the Salad Ingredients

While the squash is roasting, prepare the remaining salad ingredients. Wash and dry the greens, and place them in a large salad bowl. Thinly slice the apple, leaving the skin on for color and added fiber. Toast the pecans or walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are golden and fragrant.

4. Assemble the Salad

Once the butternut squash has cooled slightly, add it to the salad bowl with the mixed greens. Add the sliced apples, dried cranberries or pomegranate seeds, toasted nuts, and crumbled goat cheese. For extra heartiness, sprinkle in the cooked quinoa if using.

5. Dress the Salad

Drizzle the maple vinaigrette over the salad just before serving. Start with half of the dressing and toss gently to combine, adding more dressing as needed. The goal is to lightly coat the ingredients without overwhelming the flavors.

6. Serve and Enjoy

Serve immediately for the freshest taste. This salad pairs wonderfully with grilled chicken, salmon, or on its own for a lighter meal. It’s a delicious mix of textures and flavors, capturing all the best aspects of fall produce in one bowl.

Tips:

• Customize the Ingredients: Feel free to substitute butternut squash with roasted sweet potatoes or carrots, or use pears instead of apples. Feta or blue cheese can also work well in place of goat cheese if you prefer a sharper flavor.
• Make It Ahead: You can roast the squash and prepare the dressing a day ahead, storing them in the fridge until ready to use. Assemble and dress the salad just before serving to keep it fresh.
• Add Protein: Top with grilled chicken, sliced turkey breast, or chickpeas to make it a more filling main course.

This harvest-inspired fall salad is beautiful, nutritious, and bursting with seasonal flavors. It’s an easy, impressive dish that brings a touch of autumn to any table. Enjoy!

Tuna salad is a quick, easy, and healthy meal that you can whip up in minutes. It’s versatile and can be enjoyed on its own, in a sandwich, or wrapped in lettuce for a low-carb option. This classic tuna salad recipe uses simple ingredients that pack flavor and nutrition, making it perfect for lunch, dinner, or even as a snack.

Ingredients:

• 1 can of tuna (in water or oil), drained
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, finely chopped
• ¼ small red onion, finely chopped
• 1 tablespoon fresh parsley, chopped (optional)
• Salt and pepper, to taste
• Optional: 1 hard-boiled egg, chopped
• Optional: Lettuce leaves, bread, or crackers for serving

Instructions:

1. Prepare the Tuna

Drain the can of tuna well. You can use either tuna packed in water or oil, depending on your preference. Tuna in water is lighter, while tuna in oil adds a richer flavor. Place the drained tuna in a medium-sized mixing bowl and flake it with a fork to break up any large chunks.

2. Add the Creamy Ingredients

Add 2 tablespoons of mayonnaise to the tuna. Mayonnaise gives the salad a creamy texture, but if you’re looking for a lighter option, Greek yogurt is a great substitute. Add the Dijon mustard for a little tang and the lemon juice for freshness. The lemon juice not only enhances the flavor but also balances the richness of the mayonnaise or yogurt.

3. Mix in the Vegetables

Add the finely chopped celery and red onion to the bowl. The celery adds crunch, while the red onion gives a mild sweetness and a bit of sharpness to the salad. If you don’t like raw onion, you can substitute it with green onions for a milder flavor. For a pop of color and freshness, add the chopped parsley, though it’s optional.

4. Season the Salad

Season the tuna salad with salt and pepper to taste. If you prefer a bit more flavor, you can also sprinkle in some paprika or a dash of hot sauce. If you’re adding a hard-boiled egg, chop it up and fold it into the mixture at this point.

5. Serve

Your tuna salad is now ready to serve! You can enjoy it as a sandwich filling, serve it on top of a bed of lettuce for a light salad, or scoop it onto crackers for a snack. If you’re feeling fancy, serve the tuna salad in a halved avocado for an extra healthy twist.

Tips:

• Storage: Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.
• Variations: Add ingredients like pickles, capers, or a squeeze of sriracha for extra flavor.

This simple and tasty tuna salad recipe is perfect for busy days when you need a quick and satisfying meal!

A Mediterranean salad is a fresh, vibrant dish packed with wholesome ingredients, offering a blend of flavors and textures that’s both delicious and healthy. This salad is simple to make, with classic ingredients like cucumbers, tomatoes, olives, and feta cheese, tossed in a zesty olive oil dressing. It’s perfect as a side dish or a light main course and can be prepared in under 15 minutes.

Ingredients:

• 1 cucumber, diced
• 2-3 ripe tomatoes, diced
• 1 small red onion, thinly sliced
• 1 bell pepper, diced (red, yellow, or green)
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice (or red wine vinegar)
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Optional Add-ins:

• 1/2 cup chickpeas (for added protein)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup artichoke hearts, chopped

Instructions:

1. Prepare the Vegetables

Start by preparing your vegetables. Dice the cucumber, tomatoes, and bell pepper into bite-sized pieces. Thinly slice the red onion and roughly chop the fresh parsley. For a milder onion flavor, soak the onion slices in cold water for a few minutes before draining them.

2. Combine Ingredients

In a large mixing bowl, combine the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives. These colorful ingredients form the fresh, crunchy base of the salad.

3. Make the Dressing

In a small bowl or jar, whisk together the olive oil, lemon juice (or red wine vinegar), dried oregano, and a pinch of salt and pepper. This simple dressing is tangy and light, letting the natural flavors of the vegetables shine through. Taste and adjust the seasoning as needed.

4. Toss the Salad

Pour the dressing over the vegetables in the large mixing bowl and toss everything together until the salad is well-coated in the dressing. Be gentle while tossing to avoid breaking up the tomatoes or other delicate ingredients.

5. Add Feta and Parsley

Gently fold in the crumbled feta cheese and chopped parsley. These add creaminess and freshness to the salad, balancing the bright, tangy flavors of the dressing and vegetables.

6. Serve

Serve the Mediterranean salad immediately, or refrigerate for about 15 minutes to allow the flavors to meld together. This salad pairs beautifully with grilled chicken, fish, or as a side dish to any Mediterranean-inspired meal.

This practical Mediterranean salad is versatile, quick to make, and bursting with flavor. It’s a great option for a healthy lunch or side dish that brings the taste of the Mediterranean straight to your table!