shredded brussels sprout and apple salad

So long summer salads, hello fall veggies!  Serve this Shredded Brussels Sprout and Apple Salad at any of your fall feasts for a healthy swap!  

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

We tend to serve mostly roasted veggies with fall and winter meals due to the cooler weather.  They are warming, grounding and comforting.  In fact, some cooked vegetables provide more nutrients than raw vegetables.  However, sometimes meals become too heavy (especially at Thanksgiving!) and need to be balanced with lighter, refreshing foods served in their raw state.  This brussels sprout salad is dressed with just a little olive oil and fresh lemon juice making it very detoxifying as well.  Sliced apples are added for sweetness and pine nuts give it a little crunch.  It’s my new go-to salad!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

The lemon juice keeps the apples from turning brown, so don’t be afraid to make this salad way before you need to serve it!  It actually tastes better the next day when all the flavors have blended together.

shredded brussels sprout and apple salad
 
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Makes 4 small servings or 2 large servings So long summer salads, hello fall veggies! Serve this BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2-4
Ingredients
  • 2 cups Brussels Sprouts, shredded
  • 1 apple, julienne sliced
  • 2-3 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper to taste
  • ¼ cup pine nuts
Instructions
  1. In a large bowl toss together shredded brussels sprouts, apple, olive oil and lemon juice. Add sea salt and pepper to taste.
  2. Top with pine nuts before serving.
  3. Enjoy!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

pasta salad on a stick with greek dressing

Pasta Salad On A Stick With Greek Dressing, putting a spin on your classic pasta salad and making it picnic perfect!

Pasta Salad On A Stick With Greek Dressing, putting a spin on your classic pasta salad and making it picnic perfect!

Serve these alongside the most delicious Greek dressing for your Labor Day cookout!  It’s a fun finger food that is family friendly, kids love eating food off of skewers!  I stacked cherry tomatoes, rigatoni pasta, fresh basil leaves, chunky cut cucumbers, black olives and avocado, but the options are limitless!  If you have cheese lovers in the family add mini mozzarella balls for a caprese style salad!

Pasta Salad On A Stick With Greek Dressing, putting a spin on your classic pasta salad and making it picnic perfect!

pasta salad on a stick with greek dressing
 
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Pasta Salad on a Stick, putting a spin on your classic pasta salad! Makes 10 skewers
Author:
Recipe type: Appetizer
Cuisine: Vegan
Serves: 10
Ingredients
For the Pasta Salad Skewers:
  • 20 fresh basil leaves
  • 1 cup black olives
  • 1 cucumber, cut in large-bites
  • 20 cherry tomatoes
  • 2 avocados, cut in cubes
  • 1 cup rigatoni pasta, cooked according to package and cooled
  • 10 wooden skewers
For the Greek Dressing:
  • ½ cup extra virgin olive oil
  • ⅔ cup red wine vinegar
  • 1¼ teaspoons garlic powder
  • 1¼ teaspoons dried oregano
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon dijon mustard
Instructions
For the Pasta Salad Skewers:
  1. Assemble skewers adding each of the ingredients as desired.
For the Greek Dressing:
  1. Whisk all ingredients together
Drizzle skewers with dressing or serve on the side. Enjoy!

    This seriously has to be one of the easiest recipes ever!  

    If you can chop veggies and boil water you got this!  

    Not only do they look pretty, but they are loaded with Vitamin C, antioxidants, fiber, Vitamin A, healthy fats and potassium to name a few!

    Pasta Salad On A Stick With Greek Dressing, putting a spin on your classic pasta salad and making it picnic perfect!

    Idea inspired by Sandra Lee!

    summer barley and grape salad

    Summer Barley and Grape Salad

    Summer Barley and Grape Salad ~vegan~

     This week was a hot one for us, temps in the 80’s!  You won’t hear me complaining about the warm weather, especially after the winter we had!  However, no one wants to eat hot food in the scorching summertime heat, that’s why this salad is great for a light lunch or as a side to any grilled entrée.

    A whole cup of chopped fresh parsley is used.  Don’t let parsley deceive you, it’s not just a garnish!  Parsley is packed with important nutrients and chlorophyll (the green pigment found in plants, great for detoxification!).  Parsley also provides iron and vitamin C, which is a match made in heaven!  Remember, iron is best consumed with foods rich in vitamin C for easier absorption…a win win situation!

    You can use barley, farro or wheat berries as the grain.  For a gluten-free version or try brown rice or quinoa!  Recipe adapted from Faring Well.  The original recipe calls for a little fresh dill, which I think would be a lovely addition…I didn’t have any :(

    Summer Barley and Grape Salad ~vegan~

    summer barley and grape salad
     
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    Summer Barley and Grape Salad, for a light lunch or side to any grilled entree! Makes 6 servings
    Author:
    Recipe type: Main
    Cuisine: Vegan
    Serves: 6
    Ingredients
    • 1 cup uncooked barley
    • 3 cups water
    • 1 can chickpeas, rinsed and drained (or 1½ cups cooked chickpeas)
    • ¼ cup red onion, diced
    • 1 cup red grapes, halved
    • 2 stalks celery, chopped
    • 1 cup fresh parsley, chopped
    • ½ cup slivered almonds, shelled sunflower seeds or walnuts
    • For dressing:
    • 2 tablespoons extra virgin olive oil
    • 1 lemon, juiced
    • 1 tablespoon shallot, minced
    • 1 small clove garlic, minced
    • 2 tablespoons maple syrup
    • 1 large pinch sea salt
    • pepper to taste
    Instructions
    1. In a medium pan bring water to a boil. Add barley, reduce heat, cover and simmer until tender. Drain off excess water, rinse with cold water and let cool.
    2. Meanwhile, whisk together ingredients for dressing and set aside.
    3. In a large bowl add cooked and cooled barley, chickpeas, red onion, red grapes, celery, parsley and nuts/seeds. Add dressing, toss to coat and enjoy!
    Nutrition Information
    Serving size: 1 Calories: 289 Fat: 9 Carbohydrates: 46 Sugar: 10 Fiber: 9 Protein: 8 Cholesterol: 0

     Summer Barley and Grape Salad ~vegan~