Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!

Wild Rice and Cranberry Salad Festive Wild Rice Salad with Dried Cranberries and Citrus Vinaigrette Ingredients: 1 cup wild rice 3 cups water or vegetable broth 1/2 cup dried cranberries 1/2 cup chopped celery 1/4 cup chopped red onion 1/4 cup chopped parsley 1/4 cup chopped pecans or walnuts (optional) 1/4 cup crumbled feta cheese (optional) For the Dressing: 3 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon apple cider vinegar 1 teaspoon honey or maple syrup 1/2 teaspoon Dijon mustard Salt and pepper, to taste Directions: Rinse wild rice under cold water. In a saucepan, combine rice and water or broth. Bring to a boil, reduce heat, cover, and simmer for 40–45 minutes until rice is tender and some grains have split. Drain any excess liquid and let cool. In a large bowl, combine the cooled rice with cranberries, celery, red onion, parsley, and nuts if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour the dressing over the rice mixture and toss to coat evenly. Fold in feta cheese if using. Chill for 20–30 minutes before serving to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 310 kcal | Servings: 4 servings #wildricesalad #cranberrysalad #harvestsalad #fallflavors #grainbasedsalad #vegetarianrecipes #healthylunchideas #plantbaseddish #wholegrainsalad #festiveflavors #mealpreprecipe #easyvegetarianmeals #citrusvinaigrette #wildricebowl #makeaheadsalad #fruitandgrain #nuttysalad #cleaneats #wildricecranberry #seasonalsalads Hearty, tangy, and colorful This Wild Rice and Cranberry Salad is the perfect balance of sweet, nutty, and savory!

Roasted Vegetable and Farro Salad Warm Roasted Vegetable & Farro Salad with Lemon-Herb Vinaigrette Ingredients: 1 cup farro 2 cups water or vegetable broth 1 zucchini, diced 1 red bell pepper, chopped 1 small red onion, sliced 1 cup cherry tomatoes 1 cup cubed butternut squash (or sweet potato) 2 tablespoons olive oil Salt and pepper to taste 1/2 teaspoon dried thyme 1/2 teaspoon smoked paprika For the Dressing: 3 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh parsley Salt and pepper, to taste Directions: Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, bell pepper, onion, cherry tomatoes, and squash with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized. Meanwhile, rinse farro and add it to a pot with water or broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until farro is tender. Drain any excess liquid. In a small bowl, whisk together all dressing ingredients. In a large bowl, combine cooked farro and roasted vegetables. Drizzle with dressing and toss to coat evenly. Serve warm or at room temperature, garnished with extra parsley if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 4 servings #farrosalad #roastedvegetables #warmgrainbowl #vegetarianrecipes #wholegrainsalad #plantbasedeats #healthygrainbowl #mediterraneansalad #mealprepideas #fallveggies #saladbowl #nutritiouslunch #easyvegetarian #grainandveg #meatlessmeal #healthyeats #ovenroastedveggies #veggiegraincombo #parsleydressing #herbyvinaigrette Colorful, nourishing, and packed with flavor This Roasted Vegetable and Farro Salad is your new go-to for wholesome lunches or dinners.

German Potato and Sausage Salad Warm Bavarian Potato Salad with Smoked Sausage and Mustard Vinaigrette Ingredients: 2 lbs baby red or Yukon gold potatoes, halved 1 lb smoked sausage or bratwurst, sliced into rounds 1 tablespoon olive oil 1 small red onion, thinly sliced 1/4 cup apple cider vinegar 2 tablespoons whole-grain mustard 1 tablespoon Dijon mustard 1 tablespoon honey 1/4 cup vegetable or chicken broth Salt and freshly ground black pepper, to taste 1/4 cup chopped fresh parsley Optional: chopped chives or green onions for garnish Directions: Bring a large pot of salted water to a boil. Add potatoes and cook for 12–15 minutes, or until tender when pierced with a fork. Drain and set aside. While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and sauté for 5–6 minutes until browned and heated through. Remove from the skillet and set aside. In the same skillet, reduce heat to medium and add the red onion. Cook for 2–3 minutes until slightly softened. Stir in the apple cider vinegar, both mustards, honey, and broth. Let simmer for 2–3 minutes to blend the flavors. Add the cooked potatoes and sausage back into the skillet and toss gently to coat with the warm vinaigrette. Season with salt and pepper to taste. Remove from heat and stir in chopped parsley. Serve warm or at room temperature, garnished with extra herbs if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 520 kcal | Servings: 4 servings #germanpotatosalad #sausagerecipes #bavarianflavors #warmpotatosalad #oktoberfestfood #comfortsalad #mustardvinaigrette #bratwurstlove #heartymeals #easygermanrecipes #smokedsausage #rusticcooking #potatorecipes #quickdinnerideas #authenticgerman #cozycuisine #dinnerrecipes #saladwithsubstance #homestylefood #germaninspired Cozy and full of bold flavor — this German Potato and Sausage Salad is the ultimate warm salad for fall feasting or year-round cravings!

Orange-Ginger Dressing Bright and Zesty Orange-Ginger Dressing with Honey and Sesame Ingredients: 1/4 cup fresh orange juice 1 tablespoon orange zest 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari for gluten-free) 1 tablespoon honey (or maple syrup for vegan) 1 teaspoon sesame oil 1/2 teaspoon grated fresh ginger 1 small garlic clove, minced 1/4 cup olive oil Salt and pepper, to taste Optional: 1 teaspoon Dijon mustard (for a creamier texture) 1 teaspoon toasted sesame seeds (for garnish) Directions: In a bowl or jar, whisk together the orange juice, orange zest, rice vinegar, soy sauce, honey, sesame oil, ginger, and garlic. Slowly drizzle in the olive oil while whisking continuously until emulsified. Season with salt and pepper to taste. Add mustard if a creamier texture is desired. Refrigerate for 15–20 minutes before serving for best flavor. Shake well before use. Drizzle over green salads, grilled vegetables, or grain bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 110 kcal (per 2 tbsp) | Servings: 6 servings #orangedressing #gingervinaigrette #saladdressing #asiansalad #citrusflavor #homemadedressing #healthycondiments #cleaneats #freshsalads #glutenfreedressing #paleofriendly #veganoptions #citrusginger #homemadevinaigrette #zestyflavors #mealprepideas #dairyfreedressing #orangeglow #tangydressing #flavorboost Brighten your salad with this zesty Orange-Ginger Dressing! Fresh, tangy, and a touch of honey-sweet — it’s your new go-to vinaigrette