Tag: #salad

April 14, 2024 Breakfast, Entrees, Recipe

Easter Salad

Happy Easter!! The colors of this salad are giving Easter, so it seemed like a fitting name! Plus, it is super easy to put together and serve with your Easter dinner.

Ingredients

  • Arugula (spring mix or spinach would both be great here too!)
  • Blueberries 
  • Blackberries
  • Beets
  • Picked onion
  • Avocado
  • Slivered almonds (or chopped walnuts!)
  • Balsamic vinegar & EVOO

Directions

  1. Over a bed of greens, add the quantity of toppings to your heart’s desire! The more the merrier in my opinion, just be sure to balance the picked flavor with the freshness from the blueberries and the healthy fats from the nuts and avocado. 
  2. Serve & enjoy!

What dishes do you love serving at holidays? Let me know in the comments below or on Instagram @healthbyhaven. I hope you add this salad to your rotation next holiday meal!

April 14, 2024 Entrees, Recipe, Salads

Copycat Tomato Head Salad

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For all my Knoxville friends – you know how incredibly delicious and nutritious food from The Tomato Head is. My favorite salad they make is the House Salad. I know!! House Salads are usually really boring – like sad, wilted lettuce with a few tomatoes. But not theirs!

Soooo to avoid spending all my money at Tomato Head, I had to take a stab at my own version of their House Salad. I think I nailed it, so I had to share! (PS you should still def support this local business. This recipe is for those in between days and out-of-towners!)

Ingredients

  • Romaine
  • Purple cabbage, shredded
  • Carrots, shredded
  • Cherry tomatoes
  • Red onion, diced
  • Mushrooms, thinly sliced
  • Black olives
  • Cucumber, diced
  • Green pepper, diced
  • Avocado, diced
  • Alfalfa sprouts
  • Top with: balsamic vinegar, EVOO, salt, black pepper, oregano, & lotsss of basil

Directions

  1. Wash & chop everything. 
  2. Add ingredient amounts to your preference! If you love olives, add more. If you hate mushrooms, leave them out.
  3. Toss in the toppings listed above and enjoy!

I love to make this salad as meal-prepped lunches, but it can also be an amazing starter salad or star of a dinner party! Let me know when you make it by commenting below or messaging me on Instagram @healthbyhaven. 

March 7, 2024 Entrees, Recipe, Salads

Mediterranean Couscous Salad

I love a greens and grains salad, especially in the colder months. I’ve also been lovingggg the olive and sun-dried tomato combo lately. Enter this Mediterranean Couscous Salad. It’s warming and jam-packed with flavor. It’s sure to be a hit at a party, or bring some brightness into your work-day lunch.

Ingredients (Serves 4)

  • 2 c arugula
  • 1/2 c arugula sprouts 
  • 2 c couscous 
  • 1 c cherry tomatoes
  • 1 c sun-dried tomatoes
  • 1/2 c green olives
  • 1/2 c kalamata olives 
  • 2 avocados, sliced 
  • Roasted garlic, smashed (to your heart’s desire!)
  • Balsamic vinegar 
  • Garlic-infused extra virgin olive oil (or use regular) 
  • Black pepper 
  • Coarse sea salt

Directions

  1. Cook the couscous according to package directions.
  2. While the couscous is cooking, add the arugula and arugula sprouts to a large mixing bowl.
  3. Add the couscous to the salad bowl and mix well.
  4. Add the cherry and sun-dried tomatoes, green and kalamata olives, sliced avocados and smashed roasted garlic. Mix well.
  5. Top with black pepper and coarse sea salt. 
  6. Drizzle with garlic-infused extra virgin olive oil and balsamic vinegar.
  7. Serve at a dinner party, to your family, for your personal feast or prep for your week’s lunches. Enjoy!

Give me a shout when you try this tasty salad! I LOVE hearing from you in the comments or on Instagram @healthbyhaven. 

January 1, 2024 Entrees, Recipe, Salads

Copycat Hummus Crunch Salad

During our latest trip to NYC, Billy and I enjoyed Sweetgreen for lunch a few times. I got the hummus crunch salad every time. It was so delicious I had to make a copycat recipe. Maybe I should call it the “elevated hummus crunch salad” instead, because I made a few tweaks and I think it’s even better than the original (don’t tell Sweetgreen)! 

Ingredients

Serving size: Serves 4

  • 1 large bunch of kale
  • 1/2 c green olives
  • 1/2 c black olives
  • 1/2 c kalamata olives
  • 1 c pickled red onion
  • 1 cucumber, diced
  • 1 c multicolor cherry tomatoes 
  • 1 bunch of fresh basil
  • 1/2 c pesto (homemade or from a jar) 
  • 1/2 c garlic hummus
  • 2 avocados, sliced
  • Optional: crushed croutons 
  • Optional: salt & black pepper, to taste

Directions

  1. Wash and dry all the produce.
  2. In a large bowl, massage the kale in pesto. You can grab a jar at the store or make your own. I made the pesto from the Running on Veggies cookbook – I love that it’s fresh, there’s minimal oil, and there’s added protein with the peas blended in.
  3. Dice the cucumber.
  4. Add the cucumber, tomatoes, olives, pickled red onions and fresh basil to the bowl of dressed kale. Toss well.
  5. Top with sliced avocado and a scoop of garlic hummus. Optional – add salt and black pepper. If you want the “crunch” part of the hummus crunch salad, you can add some crushed up croutons. 
  6. Serve for a meal, or meal prep for lunches all week! 

Let me know what you think of my Copycat Hummus Crunch Salad. I seriously love hearing from you when you make HxH recipes. Let me know in the comments below or send me a message on Instagram @healthbyhaven. Enjoy! 

July 2, 2023 Entrees, Recipe, Salads

The BEST Greek Salad

I LOVEEE a big, Greek salad. (You just HAD to have the BIG salad!) A quick lunch, a hot summer’s day dinner, it really just always hits the spot. It’s also super easy to make and is a great way to pack in a variety of veggies into one meal. Meal prep for the week or make on the fly. Enjoy!

Ingredients
Serving size: 4

  • 1 container of arugula (roughly 4 c)
  • 1 cucumber, diced 
  • 1 c cherry tomatoes, halved 
  • 1/3 – 1/2 red onion, diced 
  • 1/2 c pickled banana peppers, chopped
  • 1/2 c kalamata olives
  • 1 bag of frozen falafel (or get fancy and make your own! I like the Running on Veggies recipe.)
  • 1/2 c – 1 c hummus (pick your favorite flavor! I think original or garlic are best in this recipe) 
  • 1/2 c vegan greek yogurt
  • 1 package of vegan feta (or sub regular feta if you aren’t sensitive to dairy)
  • Sea salt, black pepper, & dill, to taste

Directions

  1. Wash and dry all your produce. 
  2. Chop the veggies accordingly. 
  3. Fill your bowl with arugula.
  4. Top the arugula with all the veggies.
  5. Add the warm falafel. 
  6. Scoop in the hummus and drizzle the vegan Greek yogurt.
  7. Crumble the feta on top and season with sea salt, black pepper and dill.
  8. Enjoy! 

This is one of the easy go-to meals in the Quinlan household when we want a nourishing meal but don’t want to cook and we don’t want to compromise on the flavor factor. Try it next time you want a quick meal! Let me know what you think in the comments below or over on Instagram @haven_quinlan. 

February 24, 2023 Entrees, Recipe, Salads

Winter Squash Salad

Winter. Squashes. On. Repeat. I seriously can’t get enough of them! This particular recipe actually came from a 24-hour flight delay. I didn’t plan for lunch that day because, well, I thought I was going to be on a plane. So rather than grabbing take-out or eating cereal for lunch, I stared into the depths of the fridge and luckily found these ingredients. 

It’s one of those, dump-anything-you-have-left-into-a-bowl recipe success stories, so I am sharing this win with you! The warmth from the acorn squash, and the brightness of the honey crisp apple mixed with the tangy blue cheese is just fabulous! I promise you’ll love this one!

Ingredients
Serves 4
For the salad

  • 4 c arugula
  • 1 acorn squash, roasted
  • 2 honey crisp apples, diced 
  • 1 c blue cheese, crumbled 
  • 1 – 2 tbs avocado oil
  • Salt and pepper, to taste

For the dijon mustard dressing

  • 1/3 c extra virgin olive oil
  • 2 tbs dijon mustard
  • 2 tbs white wine vinegar 
  • 1 tsp maple syrup 
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. While the oven preheats, wash and half the acorn squash.
  3. Scoop out the seeds and drizzle avocado oil on the squash. Sprinkle with salt and pepper and lay face down on a baking sheet.
  4. Cook the squash face down for 15 min, and then flip it face up and cook for another 10 – 15 min, or until soft enough to easily poke a fork through. 
  5. While the squash is cooking, wash and dice the honey crisp apples into small, bite-sized chunks. 
  6. Wash and dry the arugula and place in a large salad bowl.
  7. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency.
  8. Remove the acorn squash from the oven and allow it to cool slightly. 
  9. While the squash is cooling, toss the apple and blue cheese with the arugula in the salad bowl.
  10. Next, scoop the squash out of the peel and slice into bite sized chunks. Add to the salad bowl.
  11. Drizzle dressing on top and toss all ingredients well.
  12. Serve and enjoy! 

Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave, it can be eaten cold. When you make this recipe, be sure to let me know in the comments below or over on Instagram @haven_quinlan!

February 5, 2023 Entrees, Recipe, Salads

Warming Butternut Squash Salad

I have been very into winter squashes this winter! Honestly I could eat them at every meal, but this Warming Butternut Squash Salad has been one of my fave ways to enjoy squash lately. Meal prep it for your lunches all week, or whip it up as a dinner side or entree. It will only take you 30 minutes and it’s SO good!

Ingredients
Serves 2
For the salad

  • 2 c arugula 
  • 1 butternut squash
  • 1/4 pomegranate 
  • 1/4 c goat cheese
  • Optional: chopped walnuts 
  • 1-2 tbs extra virgin olive oil
  • Salt and pepper, to taste

For the dijon mustard dressing

  • 1/3 c extra virgin olive oil
  • 2 tbs dijon mustard
  • 2 tbs white wine vinegar 
  • 1 tsp maple syrup 
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. While the oven preheats, wash, peel, and chop the butternut squash into cubes.
  3. Toss the squash in extra virgin olive oil, salt, and pepper and lay out flat on a baking sheet. Cook for 15 – 20 min in the oven, or until soft enough to easily poke a fork through. 
  4. While the squash is cooking, quarter the pomegranate and place it in a bowl to soak. This will make it easier to release the seeds from the rind. 
  5. Wash and dry the arugula and place in a large salad bowl.
  6. Next, combine all dressing ingredients in a small bowl and whisk until combined in a creamy consistency. You’ll definitely have extra dressing if you’re only serving two! 
  7. Remove the butternut squash from the oven and allow it to cool slightly. 
  8. While the squash is cooling, remove the pomegranate seeds from the rind.
  9. Toss the squash, pomegranate seeds, goat cheese, and optional chopped walnuts in the salad bowl. Use your desired amount of each topping.
  10. Drizzle dressing on top and and toss all ingredients well.
  11. Serve and enjoy! Pro tip – if you’re meal prepping this salad, I like to store the squash in individual glass containers for easy re-heating. It’s yummiest with warm squash, but if you don’t have access to a microwave it can be eaten cold. 

I have been loving winter squashes lately, and I have made this salad a ton for working lunches lately! Try this out, or add in your favorite ingredients. Let me know what you think in the comments below or on Instagram @haven_quinlan!

May 5, 2022 Breakfast, Entrees, Recipe, Salads

Brunch Salad

Ya girl lovessss a brunch, but I don’t love the way I feel after devouring a huge stack of pancakes or waffles. Of course they’re delicious, but they leave me feeling sluggish the rest of the day. Lately I’ve been opting for a savory breakfast instead, and this brunch salad has seriously been hitting the spot. It’s a great source of greens, healthy fats, and protein, and I’ve been having it post-long runs to refuel. Try it next weekend and let me know what you think!

Ingredients (serves 1)

  • 2 heaping handfuls of arugula 
  • Juice from ½ a lemon
  • Drizzle of olive oil
  • Coarse sea salt and cracked pepper, to taste
  • Everything but the bagel seasoning and dried minced onion, to taste
  • ½ an avocado
  • 1 egg

Directions

  1. Add the arugula, a drizzle of olive oil, and the juice of half a lemon to a large sauce pan. Heat over low heat for a few minutes, just until the greens are warm and slightly wilted.
  2. While the greens are cooking, fry an egg on the stovetop.
  3. Once the greens are ready, scoop them into a bowl and add top with ½ an avocado.
  4. Add the fried egg to the top of the salad.
  5. Sprinkle with any and all of the following seasonings, to taste: coarse sea salt, cracked pepper, everything but the bagel seasoning, and dried minced onion.
  6. Enjoy!

Did you make this Brunch Salad recipe? If so, let me know what you thought in the comments below or over on Instagram @haven_quinlan!

February 27, 2022 Entrees, Recipe, Salads

Very Berry Salad

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If you’re looking for a super simple yet delicious salad, look no further! This one can be the star of the show or a tasty side salad. Whip this up in 10 minutes, tops. It’s sure to be a fan favorite at a dinner party or your new favorite prepped work lunch.

Ingredients (serves 4)

  • 4 c spinach (or spring mix or kale)
  • 1 c blueberries
  • 1 c strawberries
  • 2 avocados
  • 1 c chopped walnuts
  • 1 can chickpeas, drained and rinsed
  • 1 c goat cheese
  • Red wine vinegar, to taste
  • Extra virgin olive oil, to taste

Directions

  1. Rinse and dry all produce. 
  2. Slice the strawberries into quarters.
  3. Dice the avocados. 
  4. Combine all ingredients in a salad bowl.
  5. Toss in extra virgin olive oil and red wine vinegar. 
  6. Enjoy!

Did you like this Very Berry Salad? Let me know in the comments below or over on Instagram at @haven_quinlan. 

July 31, 2021 Entrees, Recipe, Salads

Grape & Kale Salad

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I went to Chicago on a work trip in 2019 and had the most amazing kale salad at an adorable little restaurant downtown. I’ve been on a mission to recreate that salad ever since, and I think I finally found the perfect combo of ingredients. Give it a try and let me know what you think!

Ingredients

Salad

Serving size: 4

  • 1 large bunch of kale
  • 1 c red grapes, halved
  • ½ c golden raisins
  • ½ c walnuts
  • Optional: goat cheese

Garlic Tahini Dressing

  • ½ c tahini
  • ⅓ c water
  • 1 tbs minced garlic
  • 1 tsp lemon juice 
  • Salt and pepper to taste

Directions

  1. Remove your kale from the stems (if you purchased it in a fresh bunch rather than a bag or box) and thoroughly wash. Let dry completely.
  2. While your kale is drying out, make your dressing. Combine all ingredients into a blender or food processor and combine until smooth and creamy. Add more water as needed until you reach your desired consistency. 
  3. Once your dressing is made, massage the dressing into your kale for 2-3 minutes. This will help break down the fibers of the kale to make it less bitter and easier to digest. It also helps evenly distribute your dressing. Win win!
  4. Top your massaged kale with halved grapes, walnuts, golden raisins and goat cheese. 
  5. Enjoy!

Let me know when you make this salad by commenting below or sending me a photo of your creation on Instagram @haven_quinlan!