Category: Salads

Poppyseed Apple Raisin Coleslaw

Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.
Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

Do you enjoy a cold, crisp and crunchy coleslaw? We do, especially during the warm Spring and Summer months. Coleslaw is one of those easy side dishes that just seems to compliment sandwiches, burgers, fried chicken, and other main dishes. This recipe only has 4 ingredients (plus dressing), and is super simple to make.

I’ve posted a couple other coleslaw recipes here on the blog in the past, including Purple Coleslaw and Pineapple Peanut Coleslaw. Each one is unique and delicious side salad. Today’s poppyseed apple raisin coleslaw is one I created, after my husband came home from our local Farmer’s market with a big purple cabbage in tow.

I had asked him to bring home a couple veggies that I could have around to use for our dinners. He surprised me with a head of purple cabbage (did NOT expect that!). After straining my brain as how to use it, I decided to create something new. Let me tell you… this turned out to be a great tasting coleslaw. Crunchy from cabbage and carrots, slightly tart/crisp from Granny Smith apples, and chewy sweet from plump raisins, this is a coleslaw you’ll enjoy! Here’s how to make it:

Plump Those Raisins!

Many, many years ago I learned a little tip to help plump up raisins. When I make this coleslaw, I simply soak the raisins while I am doing the prep work on the other ingredients. It plumps them up a bit, and I feel it makes them more juicy. It doesn’t take any more time to do this step, if you let them soak while you grate and chop the cabbage, apples and carrots.

Place the raisins into a medium bowl, and cover them completely with boiling water. Let them sit, undisturbed, while you chop the apples and carrots, and grate the cabbage (takes about 10 minutes). When done, place the raisins in a strainer and drain off the water, before adding to the coleslaw.

Raisins are plumped in boiling water for 10 minutes.The raisins are drained after being plumped up in boiling hot water.

Prepare The Poppyseed Apple Raisin Coleslaw

Grate the cabbage into a large mixing bowl. You can do this using a box grater, or a food processor with a grating disc/blade. For this recipe (making 4-5 servings) you will need 3 cups of grated cabbage.

Purple cabbage for the coleslaw is grated into a large bowl.Three cups of grated purple coleslaw becomes the base for this salad.

Slice and chop the peeled carrot into small bite-sized pieces. Do the same with the Granny Smith apple, BUT LEAVE THE PEEL ON THE APPLE. It adds a pop of green color to the salad. Granny Smith apples also lend a slight tartness and crisp bite to the coleslaw, which is a great contrast to the sweet, chewy raisins.

Pour poppyseed dressing over the coleslaw ingredients, and toss gently to fully coat the salad. I used my homemade poppyseed dressing, which tastes delish, but any store-bought poppyseed dressing will taste great, too!

Chopped carrots, apples, and raisins are added to the grated purple cabbage.Poppyseed dressing is added, and then coleslaw is gently tossed to combine.

Chill Then Serve The Poppyseed Apple Raisin Coleslaw

After the poppyseed apple raisin coleslaw (dressing and slaw) is fully combined, cover the bowl, and refrigerate the coleslaw for at least one hour, or until well-chilled, for best flavor.

Poppyseed apple raisin coleslaw is best served cold, so if you can chill it longer, go for it (up to 6 hours). When ready to serve the coleslaw, give it a quick stir, transfer the salad to a nice serving bowl (if desired), and dish it up. I think you will be surprised how delicious it is!

The colorful poppyseed apple raisin coleslaw is served in a large white bowl.A close up view of the delicious poppyseed apple raisin coleslaw, ready to eat.

When I first made this and told my husband what ingredients were in the coleslaw he gave me “THAT LOOK”. He said he would try “a tiny bite”, but that he “didn’t think he would like it”. Well… he was being honest with me, but he was wrong. He LOVED it, and told me he was surprised at how good it was. YEP. It tastes great!

Hope you have the opportunity to make this dish for yourself or for those you love. It’s quick and easy to make, and is a colorful, delicious side dish, that will pair well with a number of lunch or dinner dishes! Have a great day, friends.

Looking For More Side Dish Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for side dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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The Grateful Girl Cooks!
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Poppyseed Apple Raisin Coleslaw
Prep Time
10 mins
Cook Time
0 mins
Refrigeration (inactive prep time-minimum)
1 hr
Total Time
1 hr 10 mins
 

Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

Category: Salad/Side Dish, Vegetables
Cuisine: All Cuisines, American
Keyword: poppyseed apple raisin coleslaw
Servings: 4
Calories Per Serving: 95 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups grated purple cabbage
  • 1 medium carrot , peeled, sliced & chopped
  • ½ large Granny Smith apple , unpeeled, sliced & chopped
  • ½ cup raisins
  • cup poppyseed dressing
Instructions
  1. Place raisins in a medium bowl; cover completely with boiling water. Let sit, undisturbed, while you prep other ingredients (about 10 minutes). When done, place raisins in a strainer to drain.

  2. Grate cabbage into a large bowl. Slice and chop peeled carrot into small bite-sized pieces. Do the same with the apple, BUT LEAVE THE PEEL ON.

  3. Add apples, carrots and raisins to slaw. Pour poppyseed dressing over coleslaw; toss gently to coat ingredients.

  4. Cover bowl, and refrigerate coleslaw for at least 1 hour, or until well-chilled, for best flavor. This is best served cold; you can chill it for up to 6 hours. To serve, give coleslaw a quick stir, transfer to a serving bowl (if desired), and dish it up. Enjoy! Cover/refrigerate leftovers for up to 2-3 days.

Recipe Notes

NOTE: Caloric calculation was made based on 4 total servings. Caloric calculation for this salad does NOT include poppyseed salad dressing, as homemade or store bought versions may vary quite a bit in calorie count.

Nutrition Facts
Poppyseed Apple Raisin Coleslaw
Amount Per Serving (1 g)
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 34mg1%
Potassium 390mg11%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 6g7%
Protein 2g4%
Vitamin A 3308IU66%
Vitamin C 41mg50%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crisp Poppyseed Apple Raisin Coleslaw, w/ purple cabbage, carrots, Granny Smith apples, & raisins, is tossed with poppyseed dressing, and served cold.

Pineapple Peanut Coleslaw

Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.

If you enjoy coleslaw, then I am pretty confident you will really enjoy this slight “twist” on the classic side dish! Crunchy, sweet, and lightly flavored with a creamy dressing, pineapple peanut coleslaw will be a big hit at any get together! The great news is that it is SO EASY to make, with minimal effort!

Pineapple tidbits add a slightly sweet touch to the salad, and roasted peanuts and crisp cabbage add the crunch! Pour the easy to make handmade dressing over the top, give it a toss, refrigerate until ready to serve, and poof! A great tasting salad for your next BBQ or potluck! Here’s how easy it is to make pineapple peanut coleslaw:

Make The Pineapple Peanut Coleslaw

One reason this recipe is so easy is because you use a bag of pre-shredded coleslaw mix, which is available in the produce section of most grocery stores. Place the bag of shredded coleslaw mix into a large salad bowl. Add the peanuts, drained pineapple tidbits (remembering to reserve the juice), and sliced green onions.

Pineapple tidbits, green onions, peanuts are added to the coleslaw mix in bowl.

Make The Creamy Coleslaw Dressing

You can make the salad dressing for the coleslaw in no time at all. The ingredients for the dressing include plain yogurt (regular or Greek), apple cider vinegar, pineapple juice (from the can of pineapple tidbits), brown sugar, salt, black pepper, and red pepper flakes.

Place the dressing ingredients in a medium sized bowl, and whisk together until fully blended and smooth. You can use a wire whisk or a fork to do this, and it will only take about a minute to fully blend.

The ingredients for the coleslaw dressing are placed in a bowl to mix.

Coleslaw dressing is whisked together until fully mixed.

Pour the creamy salad dressing over the top of the coleslaw, and then gently toss, to combine all the ingredients, and fully coat them with dressing. **See how EASY this pineapple peanut coleslaw is to make? Told ya!

The salad dressing is added to the bowl of pineapple peanut coleslaw.

Ready To Eat!

Once the pineapple peanut coleslaw is fully mixed, you can eat it right away, OR you can chill it in the refrigerator for a couple of hours (your choice). My personal opinion is that this coleslaw is definitely BEST when served very cold… just sayin’.  After refrigerating, toss the salad again before serving to get the dressing mixed back in.

Right before serving, sprinkle a few more peanuts and red pepper flakes on the top of the coleslaw as a garnish, if desired. Serve, and enjoy.

A closeup of the pineapple peanut coleslaw, after being tossed with the dressing.Peanuts and red pepper flakes garnish the chilled coleslaw.

Storing The Coleslaw

Cover any leftovers, and store in the refrigerator for up to 2-3 days. Juice will accumulate on the bottom of the bowl, due to all those juicy pineapple tidbits. No problem… just spoon any unwanted juice out of the bottom of the bowl, and discard!

Pineapple peanut coleslaw is a delicious side dish... crunchy and sweet!

I really hope you enjoy this simple, but flavor-filled coleslaw recipe. We love it as a side dish with hamburgers or pulled pork sandwiches, but the coleslaw can also be placed ONTO a BBQ shredded pork sandwich for a tasty, crunchy addition.

Thanks for stopping by today. I hope you have a great day, and trust you will return for more recipes in the future.

Looking For More SIDE SALAD Recipes?

You can find all of my side dish recipes in the Recipe Index, located at the top of the page. A few side salad recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from: asouthernsoul.com/pineapple-slaw/

Pineapple Peanut Coleslaw
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.

Category: Salad/Side Dish
Cuisine: American
Keyword: pineapple peanut coleslaw
Servings: 8
Calories Per Serving: 124 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Coleslaw:
  • 14 ounces shredded coleslaw mix (bagged) , or 3 generous cups homemade slaw mix
  • 20 ounce canned pineapple tidbits , drained (reserve juice)
  • 3 stalks green onions (bulb and stem) , sliced
  • cup roasted salted peanuts , plus more for garnish, if desired
For Coleslaw Dressing:
  • ½ cup plain yogurt ,regular or Greek
  • 3 Tablespoons reserved pineapple juice
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes , plus more for garnish, if desired
Instructions
  1. Place coleslaw mix in a large salad bowl. Add peanuts, drained pineapple tidbits, and sliced green onions.

  2. Put coleslaw dressing ingredients in a medium sized bowl. Whisk with fork or wire whisk until fully blended and smooth. Pour dressing over coleslaw, and gently toss, to coat and fully combine all ingredients. Serve immediately, or refrigerate 1-2 hours until well-chilled. Garnish with a tiny bit of red pepper flakes and additional peanuts before serving, if desired. Enjoy!

  3. Cover, and store leftover coleslaw in refrigerator for up to 2-3 days. Discard any accumulated liquid that accumulates on bottom of bowl (pineapple juice).

Recipe Notes

Substitutions: No peanuts? No problem. You can substitute sliced roasted almonds, or chopped roasted salted cashews.

Nutrition Facts
Pineapple Peanut Coleslaw
Amount Per Serving (1 g)
Calories 124 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 336mg15%
Potassium 245mg7%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 17g19%
Protein 4g8%
Vitamin A 156IU3%
Vitamin C 26mg32%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pineapple Peanut Coleslaw is an easy and delicious salad/side dish for your next BBQ! This sweet, crunchy salad is ready in 10 minutes, and serves 8.

Beet and Goat Cheese Salad (with citrus dressing)

Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!
Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Today I want to share with you this recipe for beet and goat cheese salad. It’s delicious, easy to make, and tastes great! A couple of years ago we enjoyed a fairly similar salad. I took the original recipe and made a few minor changes, and this salad is the result. Even though I’ve made this salad a few times, I finally got around to taking photos of the preparation, to share on my blog.

The salad has romaine lettuce, baby spinach, and chopped kale (from our garden) in it, but you can EASILY substitute a bag of spring greens instead (for convenience). Salad flavors are enhanced with the addition of creamy goat cheese crumbles, earthy tasting chopped beets, sweet mandarin orange slices, and crunchy, quick-candied pecans.

The beet and goat cheese salad is topped with an easy to make citrus dressing for a final pop of flavor, right before serving. YUM! Here’s how to make it:

Prepare The Citrus Poppyseed Dressing

Making the salad dressing is a cinch. Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into a small bowl. Mix these ingredients together with a wire whisk or fork, until completely blended.

NOTE: You can also use a food processor or blender for this step, but do not add the poppyseeds until AFTER dressing is fully blended.

You can make the salad dressing early in the day if that is convenient. Store, covered, in refrigerator until time to dress the salad and serve. Give it a final whisk before dressing the beet and goat cheese salad. P.S. This dressing is delicious on other green salads, too!

Ingredients are gathered to make a citrus dressing for the salad.The citrus dressing is whisked together for the beet and goat cheese salad.

Make Quick Candied Pecans

The candied pecans can be made ahead (to save time), and set aside until ready to assemble the beet and goat cheese salad. To make the quick-candied pecans, melt 1 Tablespoon butter in a medium skillet on medium low heat. Add 15-20 pecan halves (about 1/2 cup), 1 Tablespoon brown sugar, and 1/4 teaspoon ground cinnamon. Stir together until the pecans are fully coated.

Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated in the skillet. This typically takes 4-5 minutes total. Remove the pecans using a fork, and place them onto foil or wax paper, leaving space between each one. They will be sticky at this point. Let the pecans sit at room temperature, and they will harden up as they cool.

Pecan halves are cooked and candied with butter, cinnamon and brown sugar.The candied pecans are dried until glaze firms up, then added to salad.

Assemble The Beet And Goat Cheese Salad

To build the salad, place chilled mixed salad greens in bowl, and top them with the mandarin oranges and beets. I even got to use some of my home-canned mandarin oranges! By the way… you can also use oven roasted beets for this recipe, OR you can use half of a can of beets, cut up. Whatever type is most convenient for you to use is the best way! I happened to have had some home-roasted beets (leftover) in my freezer, so I thawed them to use.

The next thing to add is goat cheese crumbles and the (hardened) candied pecans. This salad is best, if assembled just before serving. Once the salad has been assembled, do not mix it up until dressing has been added, and you’re ready to dish it up! The reason for this is so the beets don’t discolor the rest of the salad ahead of time!

NOTE: If you HAVE to make this salad ahead of time, cover it with plastic wrap at this point, and refrigerate (without mixing).

Spring greens in bowl are topped with chopped beets and mandarin oranges.Candied pecans and crumbled goat cheese are added to the salad.

Dress The Beet And Goat Cheese Salad, And Serve!

When you’re ready to serve the salad, give the citrus dressing a final whisk or stir, and then pour it over the prepared salad. GENTLY toss, to combine (the less tossing the better so the beets don’t discolor it all!). TIP: If you don’t want to use all of the dressing, it can be covered and refrigerated for up to a week. Serve, and enjoy this delicious salad.

A citrus dressing is poured over the beet and goat cheese salad before serving.

We enjoyed the beet and goat cheese salad, served alongside a baked potato, and our old standby, Traeger roasted chicken! It was really a great meal, and even though the photo below didn’t do the fully mixed and dressed salad justice, it sure tasted great!

Roast chicken and baked potato are served with the tossed beet and goat cheese salad.

Thank you for stopping by for a visit. The printable recipe card is below, and I hope you have the opportunity to make this yummy side salad. There’s enough for 4 servings (or maybe more if they’re small). Have a wonderful day. Take care.

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have quite a few salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: https://www.chelseasmessyapron.com/beet-and-goat-cheese-salad/

Beet and Goat Cheese Salad (with citrus dressing)
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Category: Salad/Side Dish
Cuisine: American
Keyword: beet and goat cheese salad
Servings: 4
Calories Per Serving: 424 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Salad Ingredients:
  • 8 ounces mixed Spring greens
  • 15 ounces mandarin oranges (canned) , drained
  • ounces canned beets (or oven-roasted) , patted dry, then chopped in 1" pieces
  • cup crumbled goat cheese , can substitute feta
For Candied Pecans:
  • 1 Tablespoon butter
  • 15-20 pecan halves
  • 1 Tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
For Citrus Dressing:
  • cup fresh squeezed orange juice
  • 3 teaspoons orange zest
  • Tablespoons honey
  • cup vegetable oil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • ¾ Tablespoon poppyseeds
Instructions
  1. Make Salad Dressing: Measure fresh squeezed orange juice, zest, Dijon mustard, honey, salt, onion powder, poppyseeds and vegetable oil into small bowl. Mix with a wire whisk or fork, until completely blended. NOTE: You can use a food processor or blender for this step, but do not add poppyseeds until AFTER dressing is fully blended. Store (covered) in refrigerator until time to dress the salad and serve.

  2. To Make Candied Pecans: Melt butter in skillet on medium low heat. Add pecan halves, brown sugar, and cinnamon. Stir together until pecans are coated. Cook, stirring often, on medium low heat until pecans become sticky and most of the butter has dissipated (4-5 minutes). Remove pecans with a fork; place them on foil or wax paper, leaving space between each one. They will be sticky. Let pecans sit at room temperature. The glaze firms up as they cool.

  3. Assemble Salad Right Before Serving: Place chilled salad greens in bowl; top with mandarin oranges and beets. Add goat cheese and candied pecans. Once salad is assembled, do not toss until dressing has been added, and you're ready to serve! This is so the beets don't discolor salad ahead of time! NOTE: If you HAVE to make this salad ahead, cover with plastic wrap at this point, and refrigerate (without dressing OR mixing).

  4. To Serve: When ready to serve salad, give dressing a final whisk, and pour it over prepared salad. GENTLY toss, to combine. Serve, and enjoy!

Nutrition Facts
Beet and Goat Cheese Salad (with citrus dressing)
Amount Per Serving (1 (1/4 of total))
Calories 424 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 20g125%
Cholesterol 16mg5%
Sodium 406mg18%
Potassium 428mg12%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 30g33%
Protein 7g14%
Vitamin A 1718IU34%
Vitamin C 55mg67%
Calcium 107mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Colorful and delicious beet and goat cheese salad features mixed greens, candied pecans, mandarin oranges, beets, and goat cheese w/ citrus dressing!

Thanksgiving Salad

Thanksgiving Salad is a delicious dish, with pearl couscous, roasted butternut squash, cranberries, pecans, spinach & red onion in a citrus dijon vinaigrette.
Thanksgiving Salad is a delicious dish, w/ pearl couscous, roasted butternut squash, cranberries, pecans, spinach & red onion in a citrus vinaigrette.

How I Came Up With This Salad’s Name

When I first made this delicious salad, my husband and I LOVED it! I knew I HAD to share the recipe on this blog, but really struggled to come up with a blog title for it. Pretty sure I didn’t want to call it a “Pearl Couscous Salad with Roasted Butternut Squash, in a Citrus Vinaigrette”. That was more of a mouthful than a bite of this yummy salad! Hmmm.

Both my husband and I agreed that THIS beautiful salad would be absolutely PERFECT to serve for Thanksgiving! We both said it would be a perfect Thanksgiving salad. That is exactly how the easy to remember name “Thanksgiving Salad” came into existence!

The colors, ingredients, and flavors… everything about this salad screams Fall, and would wonderfully compliment any Thanksgiving feast. So… guess what? This salad will be served proudly at our family Thanksgiving dinner this year, along with all of our traditional dishes!

By the way- this is an absolutely delicious salad that can be served all year long, as a side dish, or a main dish salad! Here’s how to make it:

Roast The Butternut Squash

The first thing you will need to do is get the butternut squash roasted! The process is fairly simple. You can multi-task and get the prep work done on the other ingredients while the squash is roasting in the oven! Preheat your oven to 425° F.

Use a vegetable peeler, and peel the skin off the squash. Cut a thin slice off both ends of the squash. Next, slice the squash in half, lengthwise, and scoop out the seeds. Cut the butternut squash into bite-sized cubes, trying to get them all about the same size.

Put the squash cubes on a large baking sheet, drizzle with olive oil, and season lightly with salt and pepper. Spread the squash cubes out into a single layer, and then roast the squash at 425° F. for 20-25 minutes. Flip the squash over, half way through the roasting time.

A butternut squash is peeled, sliced, and cubed before roasting.

Prepare Pearl Couscous And Toasted Pecans While Squash Bakes

While the butternut squash is roasting, prepare the pearl couscous. Follow package directions, omitting any butter if called for. The couscous will take between 8-10 minutes to finish cooking. When done, remove pan from the heat, and set couscous aside to cool down, for later.

You can also dry toast the pecans while the squash (and couscous) are cooking.  Place the pecans in a dry skillet, and “toast” them over medium heat, stirring often. Toast the pecans for 3-5 minutes, and then remove pecans from the skillet. Set the toasted pecans aside to cool down, for later.

Pearl couscous is cooked according to package instructions.Pecans are lightly toasted in a dry skillet on medium heat.

Once the butternut squash has finished roasting, remove the pan from the oven, and transfer the squash to a plate or bowl to cool. Set the squash aside to cool down, for later.

The roasted butternut squash is baked, then set aside to cool.

Make A Simple Vinaigrette For The Thanksgiving Salad

Making the citrus and dijon vinaigrette is so easy!  Place orange juice, honey, dijon mustard, apple cider vinegar, olive oil and garlic powder in a bowl. Season lightly with a pinch of salt and pepper.

Whisk these salad dressing ingredients together until fully blended. The dressing goes PERFECTLY with this salad, and adds another layer of flavor!

TIP: You can also mix the dressing up in a canning jar with a tight fitting lid. Shake the jar well, until the ingredients are fully mixed together.

A citrus dijon vinaigrette is made for the Thanksgiving salad.

Time To Create Your Thanksgiving Salad!

Okay… now the prep work is done and you are ready to build a delicious Thanksgiving salad! Gather all the ingredients together. You will have (clockwise) roasted squash, cooked couscous, dried cranberries, baby spinach, toasted pecans, thinly sliced red onions, and the citrus Dijon vinaigrette.

TIP FOR MAKING SALAD AHEAD OF TIME: If you wish to make the salad several hours BEFORE serving time, cover everything at this point with plastic wrap… and wait! All the work is now done, and you can EASILY put the salad together right before serving.

All the ingredients for the salad are prepped and ready to.

Time To Serve This Delicious Salad

Right before serving, place all of the salad ingredients into a large bowl. Pour the vinaigrette over the Thanksgiving salad, and toss the salad well, to fully combine everything. Isn’t it beautiful with all the pretty Fall colors?

Vinaigrette is poured over the Thanksgiving salad, and salad is tossed before serving.

Once fully combined, arrange the salad on a pretty serving platter, or into a salad bowl for serving! (P.S. Only part of the salad is shown in the photo below). This is one pretty good looking Thanksgiving salad, right?  YUM!

You’re gonna enjoy the sweet chewy cranberries, the crunchy pecans, the soft (and creamy) roasted butternut squash, and that pearl couscous, all covered in a flavor-filled citrus vinaigrette!

A pretty platter is the backdrop for yummy Thanksgiving salad.This is a closeup photo of the pretty Thanksgiving salad, ready for serving.

I really hope you enjoy this gorgeous and DELICIOUS Thanksgiving salad. Even though it has an unusual name, this pearl couscous salad can be prepared and enjoyed any time of the year.

The leftovers hold up really well, also. Place any leftovers in a well-sealed container, and the salad will keep for 2-3 more days! That’s a win-win, in my book! ENJOY, and have a GREAT day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: https://littlespicejar.com/autumn-pearl-couscous-salad-with-roasted-butternut-squash/

Thanksgiving Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Thanksgiving Salad is a delicious dish, w/ pearl couscous, roasted butternut squash, cranberries, pecans, spinach & red onion in a citrus vinaigrette.

Category: Salad/Side Dish
Cuisine: American
Keyword: thanksgiving salad
Servings: 7 small servings
Calories Per Serving: 430 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad
  • 1 butternut squash , peeled and cubed
  • 2 Tablespoons olive oil
  • salt and pepper, to lightly season squash
  • cups dry pearl couscous , cooked according to pkg. directions
  • 4 cups baby spinach leaves (heaping cups)
  • ½ cup pecans , lightly toasted
  • ½ cup red onion , thinly sliced
  • ½ cup dried cranberries
For Vinaigrette
  • 3 Tablespoons orange juice
  • 3 Tablespoons honey
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons apple cider vinegar
  • cup olive oil
  • ¼ teaspoon garlic powder
  • 1 pinch salt and pepper
Instructions
  1. Preheat oven to 425° F. Use a vegetable peeler to peel squash. Cut a thin slice off both ends. Slice squash in half, lengthwise, and remove seeds. Cut squash into slices, then into bite-sized cubes, trying to keep them about the same size. Put the squash cubes on a large baking sheet, drizzle with olive oil, and season lightly with salt/pepper. Spread squash out in a single layer; roast at 425° F. for 20-25 minutes. Flip squash over, half way through roasting . When squash is done, remove from oven; transfer squash to a plate or bowl to cool. Set aside.

  2. Make Couscous: While squash cooks, prepare the pearl couscous. Follow package directions, omitting any butter (if called for). Couscous will take 8-10 minutes to cook. When done, remove pan from heat, and set couscous aside to cool.

  3. Toast Pecans: Toast the pecans while squash (and couscous) are cooking.  Place pecans in a dry skillet, and "toast" them over medium heat, stirring often. Toast for 3-5 minutes, and then remove pecans from skillet. Set pecans aside to cool.

  4. Make Vinaigrette: Place orange juice, honey, dijon mustard, apple cider vinegar, olive oil and garlic powder in a bowl. Season with a pinch of salt and pepper. Whisk until fully blended.

  5. Right before serving, place the salad ingredients into a large bowl. Pour vinaigrette over the salad, and toss the salad well, to fully combine everything. Serve, and enjoy! (Any leftovers can be stored for 2-3 days in covered container in refrigerator).

Nutrition Facts
Thanksgiving Salad
Amount Per Serving (1 g)
Calories 430 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 53mg2%
Potassium 594mg17%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 17g19%
Protein 7g14%
Vitamin A 13011IU260%
Vitamin C 32mg39%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thanksgiving Salad is a delicious dish, w/ pearl couscous, roasted butternut squash, cranberries, pecans, spinach & red onion in a citrus vinaigrette.

Wild Rice Salad in Pumpkin Vinaigrette

Enjoy this wild rice salad, with dried cranberries, cauliflower, green onions, and toasted pecans, seasoned with an easily made pumpkin vinaigrette!
Enjoy this wild rice salad, with dried cranberries, cauliflower, green onions, and toasted pecans, seasoned with an easily made pumpkin vinaigrette!

Do you enjoy chilled rice salads? The only time in my life I’ve ever had a rice salad was on a houseboating adventure about 20 years ago with another family and we were served one with dinner! I remember it well, because it was so good!

Fast forward to THIS rice salad, which comes from a recipe I stumbled upon while looking through some old cookbooks of mine. This wild rice salad in pumpkin vinaigrette sounded very interesting to me, so I made it, with only a couple slight changes. WOW! It is delicious, and is very easy to make! Here’s how:

Prepare The Long Grain and Wild Rice

The rice is made using a long grain and wild rice boxed mix (4.35 ounce or 6 ounce box). I used a Rice-a-Roni Long Grain and Wild Rice box mix that came with the seasoning mix in the box. It is easily found in grocery stores nationwide.

Prepare the rice exactly according to the package directions, and then set it aside, once done, until it cools completely (approx. 25 minutes).

Wild rice is prepared according to box instructions.

Toast The Pecans While Rice Cools

While the rice is cooling, toast the chopped pecans. There are two ways to do this. Choose which method works best for you:

  • #1- Place chopped pecans in a dry skillet, and cook over low heat for 5-6 minutes, stirring often, until lightly toasted and fragrant. Remove from heat. Let cool.
  • #2- Lay chopped pecans in a single layer on baking sheet. Bake in 350° F oven for 8-10 minutes until lightly toasted and fragrant. Remove from heat. Let cool.

Pecans can be toasted in a skillet or in the oven.

Make The Pumpkin Vinaigrette For The Wild Rice Salad

While the rice is still cooling, whip up the easy to make pumpkin vinaigrette, which will dress the wild rice salad!

In a medium bowl, whisk together pumpkin puree, white wine vinegar, honey, salt, pepper, and dried thyme. Whisk until fully blended, and then slowly drizzle in the olive oil, while still whisking. Continue to whisk until all ingredients are fully blended and emulsified.

Preparing the pumpkin vinaigrette for the wild rice salad is easy!

Make The Wild Rice Salad

Place the cooled wild rice into a salad bowl. Add the toasted pecans, dried cranberries, cauliflower, and chopped green onions to the rice. Gently stir to combine.

Pour all of the pumpkin vinaigrette over the salad, and gently stir well, to fully combine all the wild rice salad ingredients with the vinaigrette.

Cover the bowl with plastic wrap, and refrigerate for 2-3 hours. This refrigeration allows time for the flavors in this salad to really intermingle for best taste!

Wild rice, pecans, green onions, cranberries and cauliflower are combined in bowl.The pumpkin vinaigrette is poured over the wild rice salad, then stirred in.

Serve The Wild Rice Salad in Pumpkin Vinaigrette

After the wild rice salad in pumpkin vinaigrette has been fully chilled, it is time to serve and enjoy it! Fluff the salad up a little bit with a fork, and it’s ready to serve!

The wild rice salad is ready to eat!

All that is left to do is grab a fork… and dig in! I really think you will love this wild rice salad! Crunchy toasted pecans and cauliflower, chewy dried cranberries and that amazing pumpkin vinaigrette combine to make a fantastic tasting wild rice salad you will be proud to serve!

Wild rice salad in pumpkin vinaigrette served in a white bowl.

We loved this salad, and enjoyed it for several days afterwards as leftovers! One of our sons stopped by for a visit, and he sampled it (many times-ha ha!), and loved it, as well. Hope you will enjoy making and eating this delicious wild rice salad, too! Have a great day.

Looking For More Recipes Featuring RICE?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: “Southern Living 2009 Annual Recipes Cookbook”, published in 1999 by Oxmoor House, Inc., page 195.

Wild Rice Salad in Pumpkin Vinaigrette
Prep Time
30 mins
Cook Time
0 mins
Chilling Time (Inactive)
2 hrs
Total Time
2 hrs 30 mins
 

Enjoy this wild rice salad, with dried cranberries, cauliflower, green onions, and toasted pecans, seasoned with an easily made pumpkin vinaigrette!

Category: Salad/Side Dish
Cuisine: American
Keyword: wild rice salad
Servings: 8 (1/2 cup per serving)
Calories Per Serving: 223 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 4.35 ounce Long grain and wild rice mix (boxed mix w/ spices)
  • ½ cup chopped pecans , toasted
  • 1 cup cauliflower , chopped into tiny 1" florets
  • ½ cup dried cranberries
  • ¾ cup green onions , chopped
For Pumpkin Vinaigrette:
  • ¼ cup canned pumpkin puree (NOT pumpkin pie mix)
  • ¼ cup white wine vinegar
  • 1 Tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • cup olive oil
Instructions
  1. Prepare the wild rice mix according to package directions, and set aside once done, until it cools completely (approx. 25 minutes).

  2. While the rice is cooling, toast the chopped pecans. There are two ways to do this:

    #1- Place chopped pecans in a dry skillet, and cook over low heat for 5-6 minutes, stirring often, until lightly toasted and fragrant. Remove from heat. Let cool.

    #2- Lay chopped pecans in a single layer on baking sheet. Bake in 350° F oven for 8-10 minutes until lightly toasted and fragrant. Remove from heat. Let cool.

  3. While rice is still cooling, make the vinaigrette. In a medium bowl, whisk together pumpkin puree, white wine vinegar, honey, salt, pepper, and dried thyme. Whisk until fully blended, and then slowly drizzle in the olive oil, while still whisking. Continue to whisk until all ingredients are fully blended and emulsified.

  4. Place cooled wild rice into a salad bowl. Add pecans, cranberries, cauliflower, and green onions. Gently stir to combine. Pour all of the pumpkin vinaigrette over the salad. Gently stir , to fully combine all salad ingredients with vinaigrette. Cover bowl with plastic wrap, and refrigerate for 2-3 hours. This refrigeration allows time for the flavors in salad to really intermingle for best taste! After refrigerating, fluff the salad up with a fork, and serve. Enjoy chilled OR at room temp!

Nutrition Facts
Wild Rice Salad in Pumpkin Vinaigrette
Amount Per Serving (1 (1/2 cup per serving))
Calories 223 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 153mg7%
Potassium 173mg5%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 8g9%
Protein 3g6%
Vitamin A 1285IU26%
Vitamin C 8mg10%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this wild rice salad, with dried cranberries, cauliflower, green onions, and toasted pecans, seasoned with an easily made pumpkin vinaigrette!

Fruit Feta Green Salad with Candied Pecans

Fruit feta green salad with candied pecans & poppyseed dressing is a Panera copycat recipe, with romaine lettuce, strawberries, pineapple, blueberries & oranges!
Fruit feta green salad w/ candied pecans & poppyseed dressing is a Panera copycat recipe, w/ romaine, strawberries, pineapple, blueberries & oranges!

My sweet, long time friend Debbie and I had lunch a month or so ago at a local Panera Bread restaurant. We both ordered their chicken poppyseed salad, which had lots of yummy fruit in it! I came home after my lunch, determined to make this incredibly delicious salad at home, and came up with this recipe.

The restaurant serves the salad with toasted nuts on top (and chicken breast slices), but I wanted to change it up a bit! I made candied pecans to garnish the top of the salad, and left off the chicken. Also used my homemade poppyseed salad dressing, and this colorful and yummy salad was a HUGE hit! We made it a meatless meal, and thoroughly enjoyed it.

I’ve made this fruit feta green salad several times since then, as well. We’ve tried it with other salad dressings, as well. We took this salad with my poppyseed dressing on it (made to serve 10) to a potluck dinner recently, and it received very good reviews there, also! Here’s how to make 2 LARGE individual salads (we had them for our meal!).

Make The Candied Pecans

Make the candied pecans first, or make them ahead of time, early in the day. They will need time to dry out after cooking, so plan ahead.

Place pecan (or walnut) halves (or large pieces) in a large, non stick skillet. Add brown sugar, cinnamon and a tiny bit of water to the skillet. Stir to combine.

Cook for 8-10 minutes, stirring often, until the liquid has dissipated, and the pecans are covered in a sticky glaze. Transfer the candied pecans to a piece of aluminum foil that has been sprayed with non-stick spray. Separate pieces with 2 forks, and let them dry (at least 30 minutes).

Pecans are cooked in water, brown sugar and cinnamon to candy them for salad.The candied pecans drying on aluminum foil.

Mix Up The Poppyseed Dressing

If making my homemade poppyseed salad dressing, simply mix the ingredients together, and refrigerate until ready to use. It only takes a few minutes to whip up, and I heartily recommend it! The dressing even has a tiny bit of red onion in it, which is also in Panera’s salad!

Poppyseed dressing is drizzled on the finished salad.

Prepare The Fruit and Feta

Cut and slice the oranges (I used blood oranges in these photos!), strawberries, and pineapple. Canned pineapple chunks can be used for convenience, but fresh pineapple tastes wonderful, too!

TIP: To cut the oranges so they look good in the salad, slice the peel off, from top to bottom following the curve of the orange. Cut all white pith off, then section and cut into chunks. Shown below is a Valencia orange.

Cutting the peel off the orange before slicing into chunks to add to salad.

Have the fruit prepped and ready to go, along with the feta cheese crumbles and the fresh blueberries.

Pineapple, blueberries, strawberries, oranges and feta cheese ready for the salad.

Time To Make The Fruit Feta Green Salad!

Now it’s time to build these beautiful salads! Place the chopped romaine lettuce into individual salad bowls or onto  salad plates.

Chopped romaine lettuce in a white bowl, ready for all the toppings.

Arrange the oranges, strawberries, pineapple, and blueberries around the top of the salad. Sprinkle the salad with the feta cheese crumbles.

Fruit Feta Green Salad with candied pecans is ready for poppyseed dressing.

Top each fruit feta green salad with some of the dried candied pecans. Drizzle your favorite salad dressing over the top, and serve! We enjoyed these big salads for dinner, as the main course! However, if you want the extra protein, add some cooked chicken breast slices! YUM!

What Kind Of Salad Dressing Goes With This Salad?

We think poppyseed salad dressing tastes the best with all that fresh fruit! We’ve enjoyed these salads several times already! My husband has tried Catalina dressing on his salad, and liked it, as well. I’ve tried this fruit feta green salad with a light balsamic vinegar and olive oil dressing, and it was good, too!

But we STILL think poppyseed dressing tastes the BEST! Ultimately, YOU DECIDE. These are just helpful tips, for your enjoyment of this delicious fruit feta green salad. There are some lovely poppyseed dressings available in most grocery stores, if that is more convenient!

An overhead look at the fruit feta green salad prepared for two people.

Isn’t That A “Bee-Yoo-Tee-Full” Fruit Feta Green Salad?

I’m drooling already, just looking at it. We truly LOVED this delicious salad. Juicy colorful fruit, crunchy candied pecans, and salty feta, along with crisp romaine lettuce and tasty salad dressing make this one FANTASTIC salad!

You can see all the fruit and feta cheese in the salad up close!

I hope you will consider trying this recipe for fruit feta green salad with candied pecans! It is a perfect salad to enjoy on a hot, summer day! Have a great day, friends. Make it a GOOD one.

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Fruit Feta Green Salad with Candied Pecans
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Fruit feta green salad w/ candied pecans & poppyseed dressing is a Panera copycat recipe, w/ romaine, strawberries, pineapple, blueberries & oranges!

Category: Salad
Cuisine: American
Keyword: fruit feta green salad
Servings: 2 large individual salads
Calories Per Serving: 391 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Candied Pecans
  • 10-12 pecans , roughly chopped or halved
  • 1/4 cup water , use a little bit less!
  • 1 Tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
For Poppyseed Dressing (if making homemade). You will have extra left over!
  • ¼ cup apple cider vinegar
  • ½ cup vegetable oil
  • cup granulated sugar
  • ¾ Tablespoon poppyseeds
  • 2 teaspoons chopped red onion
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon salt
For Salad
  • 4 cups romaine lettuce , chopped
  • 1 cup fresh strawberries , sliced
  • 1 cup pineapple chunks , fresh (OR canned & drained)
  • 1 medium orange , peeled, cut into chunks (use 2, if using mandarins)
  • cup fresh blueberries
  • cup crumbled feta cheese
Instructions
Make The Candied Pecans:
  1. Note: Make the candied pecans first, or make them ahead of time. They need time to dry out after cooking, so plan ahead.

    Place pecan (or walnut) halves (or large pieces) in a large, non stick skillet. Add brown sugar, cinnamon and a tiny bit (approx. 3-4 Tablespoons) of water to skillet. Stir to combine. Cook 8-10 minutes, stirring often, until liquid has dissipated, and pecans are covered in a sticky glaze. Transfer candied pecans to a piece of aluminum foil that has been sprayed with non-stick spray. Separate pieces with 2 forks, and let dry (at least 30 minutes-preferably more).

Make Salad Dressing:
  1. If making poppyseed dressing, mix salad dressing ingredients together until combined, and refrigerate until ready to use.

Create Salad:
  1. Place chopped romaine lettuce into individual salad bowls or onto salad plates. Arrange the oranges, strawberries, pineapple, and blueberries around the top of the salad (and cooked chicken pieces, if using). Sprinkle salad with feta cheese crumbles. Top each salad with some dried candied pecans. Drizzle poppyseed dressing or your favorite salad dressing over the top, and serve!

Recipe Notes

NOTE: Caloric calculation does NOT include poppyseed salad dressing, since many types of salad dressing may be used.

Nutrition Facts
Fruit Feta Green Salad with Candied Pecans
Amount Per Serving (1 g)
Calories 391 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 294mg13%
Potassium 860mg25%
Carbohydrates 72g24%
Fiber 10g42%
Sugar 61g68%
Protein 8g16%
Vitamin A 8582IU172%
Vitamin C 110mg133%
Calcium 237mg24%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fruit feta green salad w/ candied pecans & poppyseed dressing is a Panera copycat recipe, w/ romaine, strawberries, pineapple, blueberries & oranges!

Greek Garbanzo Salad

Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy to make!
Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!

Do you enjoy garbanzo beans? If you do, then you will love this absolutely yummy Greek garbanzo salad! This little legume (also called a chickpea) is a protein packed, and fiber filled super food in my book! This delicious salad can be served as a side salad OR as a meatless option for a main course.

Other Salads Using Garbanzo Beans

Two other dishes I really enjoy using garbanzo beans in are Nanci’s 4-Bean Salad, and Lemony Chickpea Salad. They are so light, and flavorful, and I hope you will consider checking out these recipes, as well.

Both of these salads take only minutes to pull together, so they are perfect, convenient dishes to prepare on busy days!

How To Make This Greek Garbanzo Salad

The first thing you need to do is prepare the (totally EASY) dressing for the Greek garbanzo salad. Place minced garlic, olive oil, lemon juice and a small amount of salt in a medium sized salad bowl, and mix until combined. See how easy that was?

Lemon juice, olive oil, salt and minced garlic are blended to make dressing for salad.

Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, and fresh parsley and oregano (can substitute dried oregano).

Give the ingredients a good stir, so they are fully combined with the dressing on the bottom of bowl. **Do not add the cucumber and feta cheese at this time, unless you are serving the salad right away.**

For Best Flavor, Let Salad Marinate In Refrigerator

For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!

Tomatoes, bell peppers, garbanzo beans, red onion, kalamata olives & fresh herbs in bowl.The salad ingredients are mixed to coat with the lemon/olive oil dressing.

Before Serving The Greek Garbanzo Salad, Add Final Ingredients

Right before you serve the salad, add the chopped cucumber (they should be nice and crunchy), and the crumbled feta cheese. Toss, to combine.

NOTE: I mixed both the feta and cucumbers into the Greek garbanzo salad, but you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired.

Feta cheese and diced cucumbers are added to the Greek garbanzo salad before serving.A bowl full of the Greek garbanzo salad, ready to eat!

Now you’re ready to serve this cool, crispy, colorful, and flavor-filled Greek garbanzo salad! The salad has a wonderful taste thanks in part to the feta cheese, simple lemon dressing and tangy kalamata olives. YUM!

Greek garbanzo salad is chilled, then served!

Here is a close up view (below) of a forkful of the Greek garbanzo salad… ready to eat! My husband and I loved this simple salad. Our grown son (a vegetarian) popped in for a visit, and tried this salad. He loved it, too!

A bite of the Greek garbanzo salad on a fork, ready to eat.

Hope you will consider trying this delicious Greek garbanzo salad. It truly is very good, and would be a perfect side dish to serve on a hot, summer evening! The salad will keep well for several days, covered in the refrigerator! Have a great day, friends.

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: “The Skinnytaste Cookbook”, by Gina Homolka, published 2014 by Clarkson-Potter Publishers, page 146.

Greek Garbanzo Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!

Category: Salad/Side Dish
Cuisine: Greek
Keyword: Greek Garbanzo Salad
Servings: 5 (1 cup servings)
Calories Per Serving: 141 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing
  • 2 garlic cloves , minced
  • 3 Tablespoons lemon juice , fresh squeezed
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
For Salad
  • 2 cups canned garbanzo beans (chickpeas) , rinsed and drained (gluten free)
  • 1 cup cherry tomatoes , quartered
  • ½ cup red (or orange) bell pepper , chopped
  • ¼ cup red onion , chopped
  • ¼ cup kalamata olives , pitted and chopped
  • 2 Tablespoons fresh parsley , chopped
  • ½ teaspoon fresh oregano leaves , chopped (OR 1/4 tsp. dried)
  • cups English cucumber , chopped ( or regular cucumber, seeded)
  • cup feta cheese , crumbled
Instructions
  1. Place minced garlic, olive oil, lemon juice and salt in a medium sized salad bowl, and mix together until combined.

  2. Add the drained garbanzo beans, bell peppers (orange or red), cherry tomatoes, red onion, kalamata olives, fresh parsley and oregano (can substitute dried oregano). Give the ingredients a good stir, so they are fully combined with the dressing on bottom of bowl. For the very best flavor, I recommend placing the salad (covered) in the refrigerator for a couple hours minimum. This will give the salad a good chill, AND let the flavors mingle and get to know each other! You can even let the salad marinate overnight, if desired!

  3. Right before you serve the salad, add in the chopped cucumber (it should be nice and crunchy!), and crumbled feta cheese, and toss to combine. NOTE: I mixed both the feta and cucumbers into the salad- you can also mix in the crunchy cucumbers, toss to combine, and then top the salad with the feta, if desired. Serve, and enjoy! Refrigerate any leftovers.

Nutrition Facts
Greek Garbanzo Salad
Amount Per Serving (1 cup)
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 638mg28%
Potassium 267mg8%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 850IU17%
Vitamin C 33.2mg40%
Calcium 92mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Greek garbanzo salad, with kalamata olives, feta cheese, cucumbers, peppers & light dressing, is vegetarian, gluten-free, and super easy!

Classic Tuna Salad

Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it!

Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie, delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

How To Make This Classic Tuna Salad – EASY PEASY!

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles (I love Claussen), celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad!

They say you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple!  The salad LOOKED good, and the crunchy sweetness of the apple tasted GREAT alongside this salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me!

Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
Instructions
  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 

Kale Orange Salad

Kale Orange Salad, topped with a creamy citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with just how GOOD it tastes!
Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with how GOOD it tastes!

KALE… most people either LIKE it or HATE it! I happen to like it. Several years ago I found a recipe for a kale and citrus salad online, from Ree Drummond, also known as The Pioneer Woman.  She had ordered a similar salad at a restaurant in Hollywood, loved it, then went home and recreated it! I enjoy her cookbooks and recipes, so I knew this kale orange salad just HAD to be GOOD!

Our little backyard raised bed garden, at the time, happened to be overflowing with kale! I use our homegrown kale in my recipe for Olive Garden’s “Zuppa Toscana” Soup (a favorite), so I try to have it around. After reading through the ingredient list, a kale orange salad sounded very interesting, so I harvested a bunch from our garden, and made this salad! YUM!

My husband and I really enjoyed this unique salad (and he’s not a HUGE kale fan)!  It’s also easy to make, which is always a big PLUS in my book! Here’s how to make this delicious salad:

Prepare The Kale For The Salad

Rinse and drain the kale thoroughly, then place the leaves onto a cutting surface. Using a sharp knife, remove the long stem from the middle of the leaves (discard the stems).

Once de-stemmed, thinly slice the kale, a handful of leaves at a time. Place all the sliced kale into a large salad bowl, and set aside.

Kale is rinsed, then finely chopped to prepare it for the kale orange salad.

Make The Salad Dressing For The Kale Orange Salad

Place the orange juice, olive oil, white wine vinegar, granulated sugar, minced garlic, salt and pepper in a small bowl.  Whisk these ingredients together until fully blended.

Add the sour cream (or plain Greek yogurt, if using), and whisk again, to blend fully. The finished salad dressing will be smooth and creamy.

The citrus vinaigrette is prepared, to dress the finished kale orange salad.

You will need beautiful, peeled orange chunks for this salad. Below is a handy photo of how to peel an orange to get perfect little chunks, without all the bitter tasting white “pith” attached!

Cut a slice off the bottom of the orange. Stand up the orange with the sliced edge on the bottom. Carefully cut off the peel, from top to bottom, following the curve of the orange. Remove all the white “pith” from the outside of the orange. Slice the peeled orange into chunks.

Photo collage showing how to peel whole orange to add to the kale orange salad.

Assemble The Kale Orange Salad

Gather the salad bowl and the rest of the ingredients when ready to build the salad. This includes the thinly sliced kale, seeded and thinly sliced jalapeños, citrus salad dressing, orange chunks, and the goat cheese. (Oops… sorry about the slightly blurry photo).

Kale, jalapenos, orange chunks, goat cheese and salad dressing ready to make a kale orange salad.

Pour HALF the salad dressing over the sliced kale, and give it a good toss.  Add the oranges and the sliced jalapeños, and toss again, to ensure everything is covered with salad dressing. If the kale orange salad needs a bit more dressing, add more, until it is to your liking.

TIP: Any extra salad dressing can be stored (covered), in the refrigerator for several days, and can be used on other salads.

Use a fork to crumble up the goat cheese, and add it to the kale orange salad right before you serve it! Give the salad one final toss, to combine ingredients, then serve!

The kale orange salad is tossed with the salad dressing before serving.

We enjoyed this simple, but yummy salad, along with a piece of pan seared creole salmon, and a small baked potato! The creamy goat cheese, along with the sweet oranges and creamy citrus salad dressing really make this a delicious side salad!

Baked potato and roasted salmon on dinner plate with the kale orange salad.

I hope you will consider trying this kale orange salad, and have a feeling you will be pleasantly surprised with the taste (even if you’re not a big KALE fan!). Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: http://tastykitchen.com/recipes/salads/kale-citrus-salad/

Kale Orange Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with just how GOOD it tastes!

Category: Salad
Cuisine: American
Keyword: kale orange salad
Servings: 6
Calories Per Serving: 127 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 bunch kale , rinsed, stems removed
  • 1 large orange , peeled and cut into chunks
  • 1 medium fresh jalapeño pepper , seeded/sliced very thin
  • 4 ounces goat cheese (chevre)
For Salad Dressing:
  • 1/4 cup orange juice
  • 2 Tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • 1 clove garlic , minced
  • 1 teaspoon granulated sugar
  • Salt and Pepper, to taste
  • 1 Tablespoon sour cream , or plain Greek yogurt
Instructions
  1. Prepare kale: Rinse and drain kale thoroughly, then place leaves onto cutting surface. Using a sharp knife, remove long stem from the middle of the leaves (discard the stems). Once de-stemmed, thinly slice kale, a handful at a time. Place sliced kale into a large salad bowl; set aside.

  2. Make The Salad Dressing: Place orange juice, olive oil, white wine vinegar, granulated sugar, minced garlic, salt and pepper in a small bowl.  Whisk together until fully blended. Add sour cream (or plain Greek yogurt, if using), and whisk again, to blend fully. Finished salad dressing will be smooth and creamy.

  3. Build Salad: Pour HALF the salad dressing over sliced kale in bowl; give it a good toss, to distribute salad dressing.  Add orange pieces and sliced jalapeños, and toss again, to ensure everything is coated with salad dressing. If salad needs a bit more dressing, add more until it is to your liking. TIP: Any extra dressing can be stored (covered), in refrigerator for several days, and can be used on other salads.

    Use a fork to crumble up the goat cheese, and add it to the kale orange salad right before you serve it! Give the salad one final toss, to combine ingredients, then serve! Enjoy!

Recipe Notes

Substitutions for the orange chunks in the Salad: 3 tangerines or clementines.

Nutrition Facts
Kale Orange Salad
Amount Per Serving (1 (1/6th of total))
Calories 127 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 79mg3%
Potassium 182mg5%
Carbohydrates 7g2%
Sugar 4g4%
Protein 4g8%
Vitamin A 2475IU50%
Vitamin C 50.4mg61%
Calcium 74mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kale Orange Salad, topped with citrus vinaigrette, crumbled goat cheese, fresh oranges, and jalapeño slices, may surprise you with how GOOD it tastes!

Cranberry Orange Quinoa Salad with Pecans

You’ll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It’s gluten-free, and very easy to make!
You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!

Well, this cranberry orange quinoa salad with pecans may not LOOK “crazy fancy”, but it sure is delicious! This gluten-free quinoa salad is a very simple looking salad, but it packs a whole lot of flavor! You can learn more about quinoa here. I found the recipe on Pinterest, and thought it would be fun to try another new recipe using QUINOA!

Recently I made Cranberry Orange Israeli Couscous (using pearl couscous), and we loved it! Because of that, I thought it might be fun to try another recipe with the same flavor combination, but use QUINOA and a slightly different salad dressing. This “superfood quinoa” salad is the result… simple to make, and very flavorful!

How To Make Cranberry Orange Quinoa Salad

The first thing you will need to do is rinse the quinoa! You can use a mesh strainer for this. Bring 2 cups of tap water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan.

Add the rinsed quinoa to the pan, stir to combine, then bring the water back to a boil. Once water begins to boil, put a lid on the pan, and turn the heat down to LOW. Let the quinoa cook for about 15 minutes, OR until all the water has been absorbed by the quinoa.

Remove the saucepan from the heat once the quinoa is done. Remove the lid, then fluff up the quinoa, using a fork. Transfer the quinoa into a large salad bowl, and let it cool for about 10 minutes.

Quinoa is rinsed, then cooked to prepare it for cranberry orange quinoa salad.

Make The Salad Dressing While Quinoa Cools

While the quinoa cools, make the honey orange salad dressing (it’s so easy!).  Place the salad dressing ingredients in a small bowl.

The ingredients for the dressing are olive oil, fresh squeezed orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme. Whisk the salad dressing ingredients together until they are fully combined.

Fresh orange juice, honey and herbs are used to make dressing for cranberry orange quinoa salad.

Pour the honey orange dressing over the warm quinoa, and stir well, to fully mix together. Once combined, add the dried cranberries into the cranberry orange quinoa salad, and stir well.

Taste a bite of the salad, and lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.

Salad dressing and cranberries are added to cooked quinoa to make cranberry orange quinoa salad.

Toast Pecans Before Adding To Cranberry Orange Quinoa Salad

Toasted, chopped pecans will be the last thing to add to the chilled cranberry orange quinoa salad right before you serve it! There are TWO ways you can toast the pecans… dry toasting them in a skillet, OR baking them in the oven. Your choice. I dry toasted them in a skillet.

To toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. To oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes.

Whichever method you use to toast the pecans, remove them from the heat when done, and let them cool BEFORE adding to the salad.  Once cooled, stir them into the refrigerated cranberry orange quinoa salad.

Chopped pecans are toasted, then added to the cranberry orange quinoa salad.

That’s it!  Now the cranberry orange quinoa salad is finished, chilled, and ready to serve! Fluff it up a bit with a fork again, and dig in! Simple, yet tasty!

The cranberry orange quinoa salad is chilled, then served!

Cranberry Orange Quinoa Salad in a bowl, ready to eat!

Hope you enjoy this easy, tasty cranberry orange quinoa salad.  Each serving is about 1/2 cup or so, for a total of 5 servings. Any leftover salad stores well in the refrigerator, for 3-4 days, if covered well, or in an airtight container. Have a great day!

Looking For More QUINOA Recipes?

You can find all of my published recipes in the Recipe Index, located at the top of the page. A few of the favorite recipes using quinoa include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: https://www.ambitiouskitchen.com/cranberry-pecan-quinoa-salad-with-honey-orange-dressing/

Cranberry Orange Quinoa Salad with Pecans
Prep Time
25 mins
Cook Time
0 mins
Total Time
25 mins
 
You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!
Category: Salad
Cuisine: American
Keyword: cranberry orange quinoa salad
Servings: 5 servings
Calories Per Serving: 251 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1 cup uncooked quinoa
  • 1/3 cup dried cranberries
  • 1/3 cup pecans (chopped) , toasted
For Honey-Orange Salad Dressing:
  • 1 medium orange , zest AND juice
  • 1 Tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 Tablespoon honey , or agave nectar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • salt and pepper, to taste
Instructions
  1. Rinse the quinoa in a mesh strainer. Bring 2 cups of water to a boil on MEDIUM-HIGH heat in a medium-sized saucepan. Add rinsed quinoa to the pan, stir to combine, then bring water back to a boil. Put a lid on the pan, and turn heat down to LOW. Cook quinoa for about 15 minutes OR until all the water has been absorbed by the quinoa. Once done, remove pan from the heat. Fluff up the quinoa, using a fork. Transfer quinoa to a large salad bowl, and let it cool for about 10 minutes.

  2. While quinoa cools, make the salad dressing.  Place ingredients in a small bowl (olive oil, orange juice, apple cider vinegar, orange zest, honey, turmeric and thyme). Whisk until fully combined.

  3. Pour the dressing over warm quinoa, and stir well. Once combined, add dried cranberries, and stir well. Taste a bite of the salad; lightly season with salt and pepper, if desired. Place the salad (covered) into refrigerator, and let it chill for at least 30 minutes.

  4. Toasted, chopped pecans will be the last thing to add to the chilled salad right before you serve it! There are 2 ways to toast pecans: 1) Toast them in a skillet: Place chopped pecans in a dry skillet. Cook on low heat, stirring often, for 3-4 minutes until they become fragrant. 2) Oven bake: Preheat oven to 350° F. Put the chopped pecans onto an ungreased cookie sheet and bake for 6-8 minutes. However you choose to toast the pecans, remove from heat when done; let them cool BEFORE adding to the salad.  Once cooled, stir them into the refrigerated salad, fluff with a fork, and serve! Enjoy!

Nutrition Facts
Cranberry Orange Quinoa Salad with Pecans
Amount Per Serving (1 (1/5th of total))
Calories 251 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 268mg8%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 11g12%
Protein 5g10%
Vitamin A 60IU1%
Vitamin C 13.9mg17%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this delicious Cranberry Orange Quinoa Salad with toasted pecans, covered in a honey-orange dressing! It's gluten-free, and easy to make!