Potato salad is an essential item to have at your warm weather picnics and gatherings! If you are looking for an egg free, gluten free, dairy free vegan option to serve at your Father’s Day cookout have I got just the recipe for you! It is a potato salad with a creamy spicy Southwest dressing! So if your Dad loves spicy things, this would be the perfect thing to make! It is fairly easy to make too, and can be made ahead of time so it is all ready for your BBQ!
If you are looking for a flavorful salad to serve at your next BBQ or picnic, this Southwest Roasted Potato and Black Bean Salad is perfect for that! It happens to be vegan, soy free gluten free and egg free as well, so it is fairly allergen friendly. Not only that, it is fairly simple and easy to make, and can even be a hearty main dish if you serve it over some greens. This is great for making ahead of time!
Chicken wild rice salad is a Minnesota staple! So I thought I would create a veganized version, my chickpea wild rice salad! This is just as good as the traditional chicken wild rice salad but without the dairy, eggs and meat. I make a creamy dressing with coconut milk and cashew butter and it is perfect for the hearty salad! This is good to serve at picnics, for Memorial day, or any other potluck you may need to bring a dish to! Although it tastes rich, it is actually pretty healthy thanks to all of the nutrients from the veggies, and fiber and protein from the wild rice and chickpeas! So you can feel good about eating it!
Radishes are one of my favorite spring veggies! So, when they are available, I like to include them in salads like this quinoa lentil salad! This is packed with nutritious things, with protein and fiber from the lentils and quinoa plus plenty of vitamins from the veggies, this is a great choice for make ahead lunches or for a light dinner. Not only it it healthy, but it is delicious as well and fairly easy to make even if the lentils and quinoa need a little bit of cooking time. Picnic season is almost here, and this would be great for that as well!
If you are looking for a festive, but easy vegan and gluten free Easter main dish to serve to guests, this pasta salad is a great option! It is quick and easy to make, healthy, and it can be made a bit ahead of time. I use a gluten free quinoa pasta that can be found in the bulk department at Fresh and Natural Foods, so there is no wheat in this. I include asparagus, carrots, and peas which are not only colorful but packed with nutrients. Then, some green onions and, garlic and thyme to give it a lovely savory flavor and crunchy hazelnuts for a bit of texture. Then I toss it with a brightly flavored lemon vinaigrette. This is really delicious and you will feel good after eating it unlike some of the heavier traditional Easter dishes. Also, it is always nice to showcase the veggies that are in season in the spring!
People often times don’t think of eating raw vegetables in the Winter, but it is still good to eat them once and a while because they are packed with nutrients that our bodies need. I like to still try to use vegetables that are in season, so heartier greens like brussels sprouts and bok choy are perfect! And those are what I have used in the salad I am sharing with you today. I combine them with an Asian citrus vinaigrette, orange slices and sesame seeds, and it is healthy, refreshing and delicious! This is perfect to make ahead of time for including in lunches too, because it is even better the next day when the flavors have combined.
If you are looking for a healthy, light and easy salad to serve with your Holiday meal, look no further than this festive kale and brussels sprout salad! It only takes about 15 minutes or less to make and it is so tasty! It combines fiber and nutrient rich rich kale, brussels sprouts and spinach with a creamy lemon dressing, sweet pomegranate seeds and crunchy almonds. I know most people don’t think about serving brussels sprouts or kale raw, but they are both really delicious in salads and retain all of their vitamins when not cooked. This makes a great side dish alongside any protein, on a buffet, or as a starter for your dinner!
One of the most important foods to make sure you buy buy organic is tofu, and soy. Since soy tends to be a GMO and heavily sprayed crop. But as long as you buy organic, soy is really good for you and a good source of protein as long as you don’t have an allergy. I like to include it in my meals almost every day, because it is so versatile and satisfying. The salad I am sharing with you today is filling and hearty, but also light enough that you won’t feel weighed down. It has a BBQ tofu that is really easy to make, along with vitamin rich greens, veggies and avocado in a lime vinaigrette! This is the perfect thing to make on a weeknight because it only takes about an hour to make, most of which is cooking time so you really only have to spend about 15 minutes on it.
Wild rice is a Minnesota staple! But it isn’t just for soup and pilaf, I like it in hearty grain salads too! It is high in protein and fiber and something that I recommend eating often. The salad I am sharing with you today is perfect for Fall because it contains apples, roasted brussels sprouts and cranberries which are all coming into season now! This salad is not only delicious, but good for you too! It would make the perfect side dish for Thanksgiving in a few months, but for now, I like to make a batch and enjoy it for a few days.
Bean salads are a picnic classic! I always enjoyed when my Grandma made them growing up, so now as an adult I make my own version! The classic ones contained a lot of sugar, but I use maple syrup instead in my vinaigrette. I also add in some jalapenos and red pepper flakes to give them a sweet and spicy kick, along with shallots and garlic for a savory flavor. These are packed with protein and fiber as well as being delicious, and they are great for making ahead of time for a picnic, so you can’t go wrong with them! If you like things less spicy, feel free to cut back on the peppers or jalapeno.