Shrimp and Farro Salad Lemon-Herb Shrimp & Farro Salad with Feta and Arugula Ingredients: 1 cup farro 2 cups water or vegetable broth 1/2 teaspoon salt 1 lb shrimp, peeled and deveined 1 tablespoon olive oil Salt and pepper, to taste 2 cups baby arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Juice of 1 lemon 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Directions: Rinse farro under cold water. In a pot, bring water or broth and salt to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain excess liquid and let cool. Meanwhile, season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together lemon juice, red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper. In a large bowl, combine cooled farro, arugula, cherry tomatoes, red onion, feta, and parsley. Add shrimp and drizzle with the dressing. Toss gently to combine and serve warm or chilled. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #shrimpandfarro #healthysalad #grainbowl #easyseafoodrecipes #arugulasalad #summermeals #pescatarian #mediterraneandiet #wholegrain #highproteinmeal #shrimprecipes #simplelunch #mealprepideas #freshflavors #grainbasedsalad #hearthealthy #fetaandshrimp #quickhealthymeals #diabeticfriendly #coolmeals Fresh, herby, and packed with flavor! This Shrimp and Farro Salad is a perfect light meal or meal prep star!

Tropical Mango and Avocado Salad Refreshing Mango Avocado Salad with Citrus-Lime Dressing Ingredients: 2 ripe mangoes, peeled and diced 2 ripe avocados, diced 1/2 small red onion, thinly sliced 1 red bell pepper, diced 1/4 cup fresh cilantro, chopped Juice of 2 limes Zest of 1 lime 2 tablespoons extra virgin olive oil 1 teaspoon honey (optional) Salt and freshly ground black pepper, to taste 1 tablespoon toasted sesame seeds (optional garnish) Directions: In a large mixing bowl, combine diced mangoes, avocados, red onion, and bell pepper. In a small bowl, whisk together lime juice, lime zest, olive oil, honey (if using), salt, and pepper. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Sprinkle chopped cilantro and sesame seeds over the top. Serve immediately or chill for 15–20 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 230 kcal | Servings: 4 servings #healthysalad #mangosalad #avocadosalad #tropicalsides #veganfriendly #glutenfree #summersalad #freshingredients #plantbased #cleaneating #wholefoods #colorfulsalad #easyrecipes #limevinaigrette #fruitandveggies #saladlovers #quickmeals #dairyfree #rawfood #refreshingdish This Tropical Mango and Avocado Salad is summer in a bowl! So fresh, vibrant, and bursting with flavor. Perfect for BBQs or light lunches.

Autumn Harvest Quinoa Salad Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced butternut squash 1 tablespoon olive oil Salt and pepper to taste 1 medium apple, diced 1/3 cup dried cranberries 1/4 cup chopped pecans or walnuts 1/4 cup crumbled goat cheese or feta (optional) 2 tablespoons chopped fresh parsley For the dressing: 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden. Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!

Roasted Sweet Potato and Kale Salad Vibrant Roasted Sweet Potato and Kale Power Salad with Tangy Dressing Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and pepper to taste 4 cups kale, stems removed and chopped 1/4 cup red onion, thinly sliced 1/4 cup dried cranberries 1/4 cup toasted pumpkin seeds 1/4 cup crumbled feta cheese (optional) Dressing: 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized. While sweet potatoes roast, massage kale with a pinch of salt for 2-3 minutes until tender and slightly wilted. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing. In a large bowl, combine kale, roasted sweet potatoes, red onion, dried cranberries, and pumpkin seeds. Drizzle dressing over salad and toss gently to combine. Sprinkle crumbled feta on top if using. Serve immediately or chilled. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal per serving | Servings: 4 servings #roastedsweetpotato #kalesalad #healthysalad #fallrecipes #powergreens #plantbased #veggiesalad #roastedveggies #superfoods #nutritiousmeals #wholefoods #veganfriendly #saladrecipe #cleanrecipes #healthyanddelicious #seasonalrecipes #mealprepideas #veggiepower #fiberrich #comfortfood Warm roasted sweet potatoes meet nutrient-packed kale in this delicious and vibrant salad—perfect for fall and beyond! Sweet, tangy, and full of texture!

Cauliflower Salad Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing Ingredients: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup toasted almonds, sliced 1/4 cup dried cranberries For the dressing: 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or maple syrup 1 clove garlic, minced Salt and pepper, to taste Water, to thin as needed Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool. In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approx. 180 kcal per serving | Servings: 4 servings #cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish