Tag: salads

March 14, 2024 Entrees, Recipe, Salads

Blueberry & Pickled Onion Greens & Grains Salad

I love making this showstopper salad for a potluck, family dinner or as meal prepped lunches! Be sure to prep your quinoa and pickled onion ahead of time if you’re trying to toss in a bowl for a quick lunch. The flavor combo is so good, and the greens and grains together help keep you satisfied until your next meal.

Ingredients (makes 1 serving)

  • 1 c spinach
  • 1/2 c cooked tri-colored quinoa 
  • 1/4 c pickled onion
  • 1/4 c blueberries
  • 1/2 avocado, diced
  • Your favorite balsamic vinaigrette or balsamic vinegar and olive oil

Directions

  1. Cook quinoa according to package directions.
  2. While the quinoa is cooking, prep the remainder of your salad. Combine spinach, pickled onion, blueberries and avocado and toss well in dressing.
  3. Add in the quinoa and toss again. Enjoy! 

Pro tip – pickled onions are super easy to make – you just have to prep them in advance and store them in an airtight jar in the fridge. Check out my recipe here!

Follow @healthbyhaven on Instagram for more recipes like this! 

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 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. 

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.