Salad

Summer Spinach Salad with Turmeric Tahini Dressing

Summer spinach salad with turmeric tahini dressing, quinoa, summer vegetables, and avocado. Perfect to meal prep for lunch!

Happy Sunday!

How are you enjoying the end of your summer?

It’s honestly felt a lot like fall here in Virginia in the past few days, but I’m not complaining.

The crisp cool weather felt so amazing on our Sunday run this morning.

This Summer Spinach Salad with Turmeric Tahini Dressing is my last ode to summer in salad form.

The combination is fresh, bright, and light, with a sweet cider-y dressing that will get you jazzed about fall.

It’s also perfect for meal prep, for anyone going back to school or just back to the kitchen basics!

Oh, lunchtime.

I feel like most people would say that breakfast is the most hectic meal of the day, but for me, it’s definitely my mid-day meal!

Usually, when lunchtime rolls around I’m halfway through a photo shoot in a kitchen that looks more like the target of a natural disaster than a place for civilized eating.

So, I’ve been a bit lazy about my lunchtime “recipes” lately.

And by lazy I mean I’m throwing all of the raw and steamed veggies, leftover quinoa, avocado, and a tahini dressing in a bowl.

This solid blueprint never fails to fuel me, and if it ain’t broke…

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Golden Beet & Green Bean Salad

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Golden Beet & Green Bean Salad with radishes, sunflower seeds, and dried cherries! Perfect for a light lunch, dinner, or picnic!…

Peaches ‘N’ Quinoa Salad & Pinot Grigio

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Celebrate summer with this easy and light peach salad. Juicy peaches, crunchy pecans, hearty quinoa, and fresh spinach with maple tahini dressing.

I don’t get to the farmer’s market enough, guys.

I went there this weekend with Dan and Harper on Saturday morning, and it was such a treat!

Everything was ridiculously fresh and appealing, and I really wanted to just buy the whole stand and take it to go.

Instead, I picked out some juicy yellow peaches and a few bags of freshly picked spinach for a fresh summer salad.

This Peaches ‘N’ Quinoa Salad is simple and sweet with only a handful of ingredients to keep things light and easy for summer.

All you need is some juicy stone-fruit and an optional glass of white!

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Sweet & Savory Breakfast Salad

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Sweet & savory breakfast salad packed with protein and whole foods. Perfect for a fun light breakfast for warmer weather.

Happy Sunday and Happy Mother’s Day!

I was lucky to be able to see my mom last night.

My parents came over for dinner at our place and I swear Harper was strutting around with a big smile on her face, absolutely loving being the center of attention.

Dad tuned and cleaned up my old guitar (did you know I used to play?) and I’m determined to bring life back to the strings!

This morning, I’m having mother’s day brunch for me, myself, and I, the self proclaimed dog momma of this family.

This Sweet & Savory Breakfast Salad requires only a handful of whole foods you’ve got in the kitchen for an unexpected and easy blend of leafy greens, fruit, and veg.

Go ahead, grab the salad tongs and mixing bowl before noon!
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My Go-To Kale Salad

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Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.

On our way up to New York last weekend, my sister and I rode a particularly un-fun bus.

The driver forbid us from leaving the bus, “This bus doesn’t stop!”, so we stayed in our seats cross-legged and prayed for zero traffic.

The bus’s double doors spit us out on a busy intersection nowhere near Penn Station (what our tickets had promised).

We had intended to walk all the way to our hotel, but my luggage straps dug into my shoulder and my stomach was growling and the whole following maps thing wasn’t my forte.

After hailing our first cab of the trip (I always feel silly waving at yellow cars with my arms outstretched– do they know I feel like I’m playing pretend in the city???), we made it to the hotel, where I proceeded to flop down on the bed, unpack my Tupperware, and start shoveling kale and quinoa into my mouth.

Through mouthfuls of heaven, I asked Rachel, “You don’t mind if I eat, do you?”

I joked about putting it on the blog. Kidding, but not kidding.

And so here we are– My Go-To Kale Salad.

Easy, versatile, and sure to save your day…no matter where you are!

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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

By Flora & Vino 1 Comment

Colorful roasted beet salad for a spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco!

When I put on my first pair of glasses, I walked outside the optometrist’s office to a crisply defined outdoors.

I commented the whole way home to my parents how…”the trees…they have leaves!”

All those formerly fuzzy shapes did indeed have borders, and I couldn’t believe how much I’d been missing.

This time of year always makes me feel like I’m putting on my OshKosh glasses again and ogling at the trees.

Watching everything dead routinely come alive again is a bit magical, no?

It’s Sunday and I want to propose a toast.

To spring, to new beginnings, and to big spreads of roasted seasonal veg with a little bubbly to wash it all down.

This Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini + Prosecco is the perfect plant-based wine pairing for your Easter table or anytime Spring dining!

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Warm Spiced Sweet Potato Salad

By Flora & Vino 2 Comments

Warm spiced sweet potato salad with pistachios, root veggies, chickpeas, and a warming spice blend. Serve warm or chilled for an easy 1-pan meal!

Hey, you, do you feel it?

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Spring is in the air!

With March just around the corner, I feel like we can finally embrace that flowery light at the end of the wintry tunnel, don’t you?

This Warm Spiced Sweet Potato Salad is the perfect way to welcome slightly warmer weather.

It’s bright, fresh, nourishing, and all comes together on 1-pan for an easy plant-based meal.

We start with cozy roasted root veggies, warming spices, and hearty chickpeas, and then end in a satisfying pistachio crunch.

Sound good?

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“Sweetgreeny” Detox Salad with Detox Tahini Dressing

By Flora & Vino 3 Comments

Revitalize and reset with this fresh salad mix packed with fiber-rich vegetables, fresh fruit, and healthy fats, with a creamy detox tahini dressing.

Once upon a time, Sweetgreen had a killer Detox Salad on the menu.

Fresh greens, sweet pears, spicy broccoli, creamy avocado, toasty walnuts, crunchy red onion, and a zippy lemon ginger dressing.

I was in love.

How’s that for the beginning of a salad fairytale?

As with all seasonal things, it disappeared too quickly and I’ve been missing it ever since.

Don’t worry, this story totally ends with a happily ever after for both your mind and body.

I decided this January to make my own copycat version of my favorite seasonal salad, with a commemorative title and an easy oil-free tahini drizzle.

This “Sweetgreeny” Detox Salad with Detox Tahini Dressing is packed with all the feel good (and taste good) veggies and fruits, lively spices and herbs, and a light tahini dressing to tie it all together.

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Brussels Sprout Cranberry Salad

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Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini.

I created this salad on our trip to Indiana last month as a sort of happy accident.

It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies and leftovers in Tupperware to pack for the trip the following day.

Somehow in my pre-travel anxiety I threw together the best the combination of perfectly roasted brussel sprouts, toasty white quinoa, dried cranberries, and chopped pecans, all mixed in with a creamy oil-free apple cider tahini that I whipped up on the spot.

I didn’t think I worked well under pressure, but this salad begs to differ.

You need to add this Brussels Sprout Cranberry Salad with Apple Cider Tahini to your weekly salad rotation!

While traveling the next day, we happened to stop at a cute plant-based restaurant in Pennsylvania for Dan to grab some grub, and I was surprised to the see that the menu had italicized words under the entrée that read “Gluten Free“, “Vegetarian“, and “Vegan“.

I stubbornly turned down the options, though, recalling how much time and energy went into my Tupperware party the night before.

I wasn’t about to let that salad go to waste, friends!

When we got back to the car, I pulled out red-lidded square Tupperware, determined to love its contents.

But I didn’t have to try hard.

I was practically swooning before we got back on the highway.

I told Dan “OH MY GOD, THIS IS SO GOOD,” between brusselin’ bites more than he cares to remember.

The only consolation in finishing it was that I had two left to nosh on the rest of the trip!

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Sweet Potato Black Bean Collard Bowl

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Sweet Potato Black Bean Collard Bowl with sweet potato, black beans, pecans, and orange maple dressing. Perfect for meal prep!

You guys, I’m pretty sure I’m currently in the middle of a quarter-life crisis.

I’m plagued by thoughts like…what am I doing with my life? What am I doing next year, next month, next week?

Quickly followed by thoughts like…and what the heck is for lunch?

Fall has a way of making me introspective, like, because all of the leaves are falling and changing maybe I should be, too.

I read somewhere first that when tackling problems, we should pick those first with easy solutions.

So let’s figure out this lunch thing first, shall we?

I definitely have an easy solution for that issue.

This Sweet Potato Black Bean Collard Bowl is the ideal fall lunch that comes together in under 20 minutes!

It’s packed with warm sweet potato, black beans, and a show-stopping oil-free orange maple tahini dressing.

Orange maple tahini?!

What?

Yes, friends!

It’s perfectly sweetened with fresh orange juice and a touch of maple syrup to make the flavors in this bowl POP.

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