Tag: #salad

February 27, 2021 Recipe, Salads

Brussels Sprout Slaw

This Brussels Sprout Slaw is delicious to have as a side dish, or combine it with your favorite greens and grains to have as a lunch salad! 

Ingredients
Slaw

  • 1 bag of brussels sprouts
  • 1 c dried cranberries
  • 1 c sliced almonds
  • ¾ c goat cheese

Dressing

  • ⅔ c olive oil
  • ⅓ c red wine vinegar
  • 1 tbs honey
  • Salt and pepper to taste 

Directions

  1. Wash and half your brussels sprouts and shave them in a food processor (or buy a pre-shredded bag).
  2. In a mixing bowl, combine shredded brussels sprouts, dried cranberries, sliced almonds, and goat cheese. 
  3. To make your dressing, combine all ingredients in a small mixing bowl. 
  4. Top your slaw with dressing to taste and enjoy! 

Let me know what you think of this Brussels Sprout Slaw when you mix it up! Leave a comment below or message me on Instagram @haven_quinlan.

February 27, 2021 Entrees, Recipe, Salads

Apple & Sweet Potato Salad

A salad perfect for any weather! I typically want a salad with grains and warm veggies (like this one!) in the colder months, but it’s also perfect for a warmer spring day when I need something a little more filling. 

Ingredients 
Salad
1 serving

  • 1 c kale
  • ½ honeycrisp apple 
  • ½ c roasted sweet potato 
  • ⅓ c tri-colored quinoa 
  • ⅛ c pecans
  • ⅛ c dried cranberries
  • 3 tbs avocado oil
  • Salt 
  • Pepper

Garlic Tahini Dressing
5-6 servings 

  • ½ c tahini 
  • ⅓ c cold water
  • 1 tbs honey
  • 1 tsp lemon juice
  • 1 tsp minced garlic 

Directions

  1. Wash, peel, and dice your sweet potatoes. I use 2-3 for a week’s worth of salad.
  2. Toss your diced sweet potatoes in avocado oil, salt, and pepper (to taste) and roast in the oven on 425 degrees for 30 min or until soft.
  3. While your sweet potato is cooking, bring 2 c of water to a boil. Add 1 c quinoa and simmer for 15 min. 
  4. Once your quinoa is on the stove, wash your kale and set it aside to dry.
  5. To make the garlic tahini salad dressing, combine all ingredients in a blender or food processor. 
  6. Massage the kale with the dressing for about two minutes. This helps break down the fibers of the kale to remove the bitter flavor as well as evenly distribute the dressing.
  7. Once your kale is massaged, dice your apple. 
  8. When the quinoa and sweet potatoes are done cooking, add them to your bowl of kale and top with the diced apples, pecans, and dried cranberries. 
  9. Enjoy! 

Let me know what you think of this Apple & Sweet Potato salad in the comments below or over on Instagram @havenspanyer!

January 23, 2021 Entrees, Recipe, Salads

Southwestern Salad

Calling all fellow taco lovers! If you could eat a taco every day of your life (same), this salad is for you! A nutritious twist on your southwestern favorite. This salad is perfect to meal prep for lunches all week or whip up for dinner. I highly suggest making your own cilantro lime dressing (recipe below). Super easy and packs a ton of flavor! 

Ingredients 

Salad

Serves 4

  • 4 c arugula 
  • 1 c brown rice
  • 1 c black beans
  • 1 c charred yellow corn
  • 1 white onion
  • 1 bell pepper (I like to do ½ of a yellow pepper and ½ of a red pepper, but use your favorite color!)
  • 1 c multi-colored cherry tomatoes 
  • 2 avocados
  • The following oil and spices to taste (to season the pepper and onion)
    • Avocado oil
    • Pink Himalayan salt
    • Black pepper
    • Cumin
    • Turmeric 
    • Cayenne pepper 
    • Paprika 

Dressing

  • 2-3 limes
  • 1 c vegan sour cream (I like Forager Project!) 
  • Fresh cilantro to taste 

 

Directions

  1. Preheat your oven to 425 degrees.
  2. Cook your brown rice and black beans on the stove according to the directions on the packaging. 
  3. While your rice and beans cook, chop your pepper and onion into strips. 
  4. Toss your pepper and onion in avocado oil and the following spices to taste: Pink Himalayan salt, black pepper, cumin, turmeric, cayenne pepper, and paprika. Spread your seasoned pepper and onion on a baking sheet lined with parchment paper and bake at 425 degrees for roughly 20 min. 
  5. Next, add your corn (I usually buy a bag of frozen yellow corn) to a skillet with about 1 tbs of avocado oil and lightly char on high heat. 
  6. Lastly, add your lime juice, sour cream, and chopped cilantro to a blender or food processor until combined. 
  7. Once your beans, rice, veggies, and corn are done cooking, add them to a bowl of arugula and top with tomatoes, avocado and dressing to taste! 


Let me know what you think in the comments below or on Instagram @havenspanyer when you try this yummy salad!

January 3, 2021 Entrees, Recipe, Salads

Blackberry & Butternut Squash Salad

Happy New Year! I whipped up this delish blackberry and butternut squash salad to kick off 2021. The creamy, savory flavors of the squash mixed with the tart punch from the blackberries are to die for! Let me know what you think when you make this salad! I love seeing your adaptations to my recipes. 

Ingredients 

*Quantities are approximate and can be changed to fit your preference!

  • 2 c spinach
  • ½ c roasted butternut squash
  • ⅓ c blackberries
  • ⅛ c walnuts
  • ⅛ c goat cheese (optional)
  • Sprinkle of dried cranberries to top (optional)

Directions

  1. Peel, cube, and roast the butternut squash on 425 degrees for roughly 20 minutes, or until the outside is browning and you can stick the squash with a fork.
  2. While the squash cools, rinse spinach and place in your bowl.
  3. Add in the squash, blackberries, walnuts, goat cheese, and dried cranberries. 
  4. Top with your favorite vinaigrette (try to avoid added sugars!) or squeeze some lemon juice and olive oil for dressing.
  5. Enjoy!
November 21, 2020 Entrees, Recipe, Salads

Apple Cranberry Salad

Happy Thanksgiving! Apples are one of my favorite fruits, so when fall rolls around I’m extra excited to try all the apple recipes. This delicious Apple Cranberry Salad would be the perfect addition to your Thanksgiving spread! I hope you enjoy it as much as I do!

Ingredients
Serves 4
Salad

  • 4 c spinach 
  • 2 green apples, cubed
  • 1 cucumber, cubed
  • 2 avocados, sliced
  • ½ c dried cranberries 
  • ½ c halved pecans
  • ½ c goat cheese (optional)

Salad Dressing

  • ¼ c red wine vinegar 
  • ½ c extra virgin olive oil
  • 1 tbs honey 
  • Salt & pepper to taste

Directions

  1. Wash the spinach and place it in a large mixing bowl.
  2. Slice the green apple, cucumber, and avocado into small cubes. Place in the mixing bowl with the spinach. Mix well and set the salad bowl aside.
  3. Mix all salad dressing ingredients together in a small bowl. Whisk until well combined. 
  4. Drizzle the salad dressing over your salad and mix to combine. 
  5. Top the salad with your desired amount of cranberries, pecans, and goat cheese. 
  6. Enjoy!

Did you make my Apple Cranberry Salad? I want to know! Send me photos, comment below, or message me on Instagram @havenspanyer to let me know what you think! 

August 16, 2020 Recipe, Salads

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 Entrees, Pasta, Recipe, Salads

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 Recipe, Salads

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.