Tag: #salad

August 16, 2020

Watermelon Salad

This SUPER simple salad is perfect for a summer snack or side. Give it a try and let me know what you think in the comments below or on Instagram @havenspanyer.

Ingredients

  • 1 c watermelon, cubed
  • Roughly ¼ c feta
  • Roughly 8 fresh basil leaves 
  • Optional: balsamic reduction 

Directions

  1. Chop the watermelon into cubes.
  2. Slice the basil into thin ribbons. 
  3. Mix watermelon and basil together. Crumble the feta on top. 
  4. Optional: drizzle balsamic reduction on top of your watermelon salad.
  5. To make balsamic reduction, add roughly ½ c balsamic vinegar to a saucepan. Bring it to a boil, then reduce to simmer. Simmer until it turns from a thin liquid to a thicker consistency. It will reduce in volume by about half. Be careful not to heat too long, or it will solidify. Stir occasionally to prevent the bottom from sticking or burning. 
July 23, 2020

Veggie-Packed Pasta Salad

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One of my favorite quick lunches or dinners for a hot summer day. Our bodies crave lighter, fresher foods as the temperatures start to rise. This dish brings the freshness and flavor along with the protein-packed chickpea pasta to keep you full and satisfied. If you have a vegetable garden, this is the perfect chance to toss in any veggies that are ripe! I included tomatoes and basil from my little garden. 

Serves 2 – 3

Ingredients

  • ½ box banza rotini pasta (or use your fave plant-based pasta!)
  • ½ cucumber, chopped 
  • ½ container of multi-colored cherry tomatoes
  • ½ bell pepper of your preferred color, diced (I like to use a few different colors mixed together!)
  • ¼ c black olives, sliced in half
  • ½ c raw broccoli, chopped into bite sized pieces 
  • ½ c raw cauliflower, chopped into bite sized pieces
  • Your favorite Italian or vinaigrette dressing (Check your food labels! Try to avoid selecting a dressing packed with sugar or sugar-alternatives!)
  • Optional: Feta crumbles or your favorite plant-based cheese

Directions

  1. Cook the pasta according to the package. Drain, rinse in cold water, and set aside.
  2. Clean and chop the cucumber, tomatoes, pepper(s), black olives, broccoli, and cauliflower. 
  3. Mix the pasta and veggies in a large bowl with your preferred dressing. Optional- add a cheese of your choice and enjoy! 

I love seeing photos when you make my recipes! Be sure to send me your recipe pics on Instagram @havenspanyer.

July 23, 2020

Blueberry & Peach Salad with Honey Vinaigrette

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Salads have been my go-to lunch since middle school. Yes seriously. I was the kid bringing a packed salad instead of going through the lunch line like most everyone else. Salads are so versatile, refreshing, nutritious, and filling (when you add the right toppings!). This is one of my favorite summer salads. You can throw it together in less than five minutes and the spinach, goat cheese, avocado, and almonds keep you full for hours! This would also be great as a side salad. Say goodbye to the wilty iceberg lettuce topped with three cherry tomatoes and few croutons!

Ingredients

Salad

  • 1 packed c spinach
  • ⅓ c blueberries
  • ½ sliced peach
  • ½ diced avocado (optional)
  • ¼ c almond slivers
  • A sprinkle of goat cheese (optional)

Dressing
Will make more than 1 serving

  • 2 tbs water
  • 2 tsp white balsamic vinegar 
  • 1 tsp honey

Directions

  1. Rinse and dry the spinach, blueberries, and peach. 
  2. Place spinach in a bowl and set aside. 
  3. Mix all dressing ingredients together.
  4. Toss spinach in homemade honey vinaigrette dressing. 
  5. Top with blueberries, peaches, goat cheese, and almond slivers. 
  6. Enjoy!

I love hearing from you! Send me photos on Instagram @havenspanyer when you try out this yummy meal.