RecipeWikki

Name: Roasted Butternut Squash Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 3 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp maple syrup or honey; 1 tsp Dijon mustard; Salt and pepper, to taste

Roasted Butternut Squash Salad

2025-05-17T07:06:25Z

A warm, satisfying salad featuring caramelized butternut squash, peppery greens, tangy cheese, and a maple-balsamic dressing. It’s wholesome, flavorful, and beautiful on the plate.

Origin Roasted Butternut Squash Salad

While salads are often thought of as cold and crisp, roasted vegetable salads like this one have roots in modern farm-to-table cuisine, blending seasonal produce with simple dressings to let natural flavors shine.

Why You’ll Love This Recipe

It’s the perfect balance of sweet, savory, and tangy. Roasting brings out the squash’s natural sweetness, while creamy cheese and crunchy nuts add depth and texture. Ideal as a main or side dish.

Roasted Butternut Squash Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Ingredients

3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup or honey
1 tsp Dijon mustard
Salt and pepper, to taste

Directions

Preheat oven to 400°F (200°C).
Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
While squash cools slightly, whisk together all dressing ingredients in a small bowl.
In a large bowl or platter, layer greens, roasted squash, goat cheese, cranberries, and nuts.
Drizzle with dressing just before serving and toss gently.

Notes

Add cooked quinoa or farro to turn this into a hearty main dish.
Swap goat cheese for blue cheese for a stronger flavor.
Store leftovers undressed in the fridge to keep greens from wilting.
Great for holiday tables or cozy weeknight dinners.

Cornbread Salad

2025-05-17T07:02:48Z

A savory, layered salad packed with crumbled cornbread, crisp veggies, bacon, cheese, and a creamy ranch dressing. It’s rich, colorful, and perfect for potlucks, BBQs, or family gatherings.

Origin Cornbread Salad

Cornbread salad is a beloved dish in the American South, where cornbread is a staple. This salad transforms leftover cornbread into something vibrant and satisfying, combining Southern flavors with the layered appeal of a classic party dish.

Why You’ll Love This Recipe

It’s a fun twist on traditional salad — bold, comforting, and full of texture. Each bite delivers the perfect balance of creamy, crunchy, tangy, and savory flavors.

Cornbread Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

4 cups crumbled cornbread (store-bought or homemade)
1 cup cooked bacon, crumbled
1 ½ cups cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
½ red onion, finely chopped
1 green bell pepper, diced
1 cup ranch dressing (store-bought or homemade)
Optional: 2 hard-boiled eggs, chopped
Optional garnish: fresh parsley or green onions

Directions

If needed, bake and cool cornbread in advance. Crumble into bite-sized pieces.
In a trifle bowl or large glass dish, layer half the cornbread, followed by half of each ingredient: bacon, tomatoes, corn, cheese, onion, and peppers.
Spread half the ranch dressing over the top.
Repeat layers with remaining ingredients and finish with dressing on top.
Garnish with parsley or green onions if desired.
Cover and chill for at least 1 hour before serving to let the flavors meld.

Notes

Make it vegetarian by skipping the bacon and adding black beans.
You can bake cornbread a day ahead — slightly stale works best!
Add a pinch of cayenne or jalapeños for a spicy kick.
Best served the same day, but leftovers hold up well for a day or two.

Greek Couscous Salad

2025-05-17T07:08:46Z

A light and flavorful Mediterranean-inspired salad made with fluffy couscous, crisp veggies, tangy feta, and a lemony herb dressing. Great as a refreshing side or a satisfying vegetarian main dish.

Origin Greek Couscous Salad

This dish blends traditional Greek salad ingredients — like cucumber, tomato, olives, and feta — with couscous, a quick-cooking grain from North Africa. The result is a delicious fusion that’s easy to prep and perfect for warm days.

Why You’ll Love This Recipe

It’s fresh, vibrant, and comes together in under 30 minutes. Plus, it’s versatile — enjoy it as a side, pack it for lunch, or serve it at a picnic or potluck.

Alos Read : Coffee Panna Cotta

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

254

kcal

Ingredients

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
½ tsp dried oregano
Salt and black pepper to taste

Directions

Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
In a large bowl, combine cooked couscous with tomatoes, cucumber, red onion, olives, feta, parsley, and mint if using.
In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Chill for 15–20 minutes before serving to let the flavors meld.

Notes

This salad keeps well in the fridge for up to 3 days — great for meal prep.
Add grilled chicken or chickpeas for extra protein.
Use pearl (Israeli) couscous for a chewier texture if preferred.
Adjust lemon and herbs to your taste — it’s a flexible recipe!

Hearts of Palm and Avocado Salad

2025-05-17T06:55:50Z

A crisp and creamy salad featuring tender hearts of palm and buttery avocado, brightened with a tangy citrus dressing. Perfect for a refreshing side or light lunch.

Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

1 can (14 oz) hearts of palm, drained and sliced
2 ripe avocados, diced
1 cup cherry tomatoes, halved (optional)
¼ cup thinly sliced red onion
2 tbsp chopped fresh cilantro or parsley
Juice of 1 lime
2 tbsp olive oil
Salt and pepper to taste

Directions

In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
In a small bowl, whisk lime juice, olive oil, salt, and pepper.
Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

Add toasted nuts for crunch, if you like.
Substitute cilantro with basil or mint for a different flavor.
Best served fresh to keep avocado from browning.

Caprese Pasta with Thai Basil

2025-05-17T06:52:36Z

A delightful twist on the classic Italian Caprese salad — creamy mozzarella, juicy tomatoes, and fragrant Thai basil tossed with pasta for a fresh, flavorful meal that’s simple yet impressive.

Origin Caprese Pasta with Thai Basil

Caprese salad hails from Italy, known for its bright, simple flavors highlighting fresh mozzarella, ripe tomatoes, and basil. This pasta version adds Thai basil for a unique, slightly spicy herbal note that elevates the dish with a fresh Asian-inspired twist.

Why You’ll Love This Recipe

It’s easy to prepare, bursting with fresh flavors, and perfect for a light lunch or dinner. The Thai basil adds a new layer of aroma and taste that pairs beautifully with the classic Caprese ingredients.

Caprese Pasta with Thai Basil

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

8 oz pasta (penne, fusilli, or your favorite shape)
1 ½ cups cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini), halved
½ cup fresh Thai basil leaves (can substitute with sweet basil if needed)
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze or reduction
Salt and freshly ground black pepper to taste
Optional: toasted pine nuts or walnuts for crunch

Directions

Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool slightly.
In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and Thai basil leaves.
Drizzle with olive oil and gently toss to combine.
Season with salt and pepper to taste.
Just before serving, drizzle with balsamic glaze and sprinkle with nuts if using.
Serve immediately or chilled.

Notes

For a more intense basil flavor, tear the leaves instead of chopping.
If you can’t find Thai basil, sweet basil works well too but has a milder flavor.
Adding a little freshly grated Parmesan on top can enhance the dish.
This pasta salad can be prepared a few hours ahead; just add basil fresh before serving to keep it vibrant.

Apple Spinach Salad

2025-05-17T06:47:47Z

A crisp, refreshing salad that combines sweet apples with tender spinach, crunchy nuts, and tangy dressing — perfect as a light lunch or a colorful side dish.

Origin Apple Spinach Salad

This kind of salad is a popular choice in American kitchens, especially during the fall when apples are at their best. It’s all about balancing sweet, tart, and nutty flavors for a healthy, satisfying bite.

Why You’ll Love This Recipe

It’s quick to make, full of fresh ingredients, and offers a lovely mix of textures and flavors — crisp apples, soft spinach, crunchy nuts, and a zesty dressing that ties it all together.

Apple Spinach Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

5 cups fresh baby spinach leaves
2 medium apples, thinly sliced (use your favorite variety)
½ cup toasted walnuts or pecans
¼ cup crumbled feta or goat cheese (optional)
¼ cup dried cranberries or raisins (optional)
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste

Directions

In a large bowl, combine the spinach, apple slices, nuts, cheese, and dried cranberries if using.
In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently to coat everything evenly.
Serve immediately for the freshest taste.

Notes

Swap nuts for seeds like pumpkin or sunflower seeds if preferred.
Add grilled chicken or tofu for a more filling meal.
For a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise

Churrasco Chicken

2025-05-16T03:15:06Z

A vibrant, grilled chicken dish inspired by Latin American churrasco — featuring bold, smoky flavors from garlic, citrus, and herbs. Juicy, tender, and perfect for summer cookouts or any time you crave something zesty and satisfying.

Origin Churrasco Chicken

Churrasco traditionally refers to grilled meats popular across Latin America, especially Brazil and Argentina. While often associated with beef, this chicken version brings the same smoky, garlicky goodness in a juicy, easy-to-make form. It’s a staple at barbecues and family gatherings, celebrated for its bold yet fresh flavors.

Why You’ll Love This Recipe

It’s simple but packed with flavor — a marinade that’s bright with citrus and rich with garlic and herbs gives the chicken a mouthwatering taste. Plus, grilling adds that smoky char that makes it irresistible.

Churrasco Chicken

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

799

kcal

Ingredients

4 boneless, skinless chicken thighs (or breasts if you prefer)
3 cloves garlic, minced
¼ cup fresh lime juice (about 2 limes)
2 tbsp olive oil
1 tbsp chopped fresh parsley
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper to taste

Directions

In a bowl, mix garlic, lime juice, olive oil, parsley, oregano, cumin, smoked paprika, salt, and pepper to create the marinade.
Add chicken to the marinade, making sure it’s well coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours for deeper flavor.
Preheat your grill to medium-high heat.
Grill chicken for about 5–7 minutes per side, until cooked through and nicely charred. (Internal temperature should reach 165°F/74°C.)
Let chicken rest for a few minutes before serving. Garnish with extra parsley or lime wedges if you like.

Notes

If you don’t have a grill, you can cook the chicken on a grill pan or in a hot skillet.
Serve with rice, grilled veggies, or a fresh salad for a complete meal.
For extra zing, add a splash of hot sauce to the marinade or serve alongside chimichurri sauce.

Coffee Panna Cotta

2025-05-16T03:12:09Z

A silky, creamy Italian dessert infused with rich coffee flavor — delicate, elegant, and surprisingly simple to make. Perfect for coffee lovers looking for a sweet finish that’s not too heavy.

Origin Coffee Panna Cotta

Panna cotta, meaning “cooked cream” in Italian, is a classic dessert from Northern Italy. This coffee version blends the traditional creamy base with bold espresso notes, giving it a modern twist that’s popular in cafes and dinner parties worldwide.

Why You’ll Love This Recipe

It’s smooth and luscious, with just the right amount of coffee bitterness to balance the creamy sweetness. Plus, it requires no baking — just a little chilling time, making it an effortless yet impressive dessert.

Also Read : Dad’s Creamy Cucumber Salad

Coffee Panna Cotta

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Ingredients

2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
2 tsp instant espresso powder (or 1 shot strong espresso)
2 tsp vanilla extract
2 ½ tsp unflavored gelatin powder
3 tbsp cold water
Optional toppings: whipped cream, cocoa powder, chocolate shavings, or coffee beans

Directions

In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
In a saucepan, combine heavy cream, milk, sugar, and espresso powder. Heat over medium heat, stirring until sugar and espresso dissolve and the mixture is hot but not boiling.
Remove from heat and stir in the vanilla extract.
Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
Pour the mixture into ramekins or serving glasses.
Refrigerate for at least 4 hours, or until set.
Before serving, top with whipped cream, a dusting of cocoa powder, or a few chocolate shavings for an elegant touch.

Notes

Use good-quality espresso or instant coffee for the best flavor.
You can swap heavy cream for half-and-half if you want a lighter dessert.
Panna cotta is best served chilled but can be kept in the fridge for up to 3 days.
For a vegan version, try agar-agar instead of gelatin (adjust quantities as needed).

Michigan Olive Burger

2025-05-16T03:09:16Z

A classic Michigan twist on the burger, featuring juicy beef patties topped with a savory olive relish that adds a salty, tangy punch. This burger is simple, satisfying, and a must-try for olive lovers or anyone looking for something a bit different.

Origin Michigan Olive Burger

The Michigan Olive Burger is a regional favorite in Michigan, where olive relish became a popular burger topping decades ago. It’s especially famous around Detroit and nearby areas, bringing a unique briny flavor that complements the rich, grilled beef perfectly.

Why You’ll Love This Recipe

The olive relish adds a delicious, savory tang that takes a classic burger to the next level without overpowering it. It’s easy to make at home and makes for a fun conversation starter at your next BBQ or cookout.

Also Read : Judy’s Strawberry Pretzel Salad

Michigan Olive Burger

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 cup chopped green olives (with pimentos)
2 tbsp finely chopped onion
1 tbsp pickle relish
1 tsp yellow mustard
1 tsp sugar
1 tbsp olive juice or pickle juice
Black pepper to taste
1 lb ground beef (80/20 blend recommended)
Salt and pepper
4 burger buns
Lettuce, tomato, and cheese (optional)

Directions

In a small bowl, mix together all the olive relish ingredients. Adjust sugar or mustard to taste. Set aside.
Preheat your grill or skillet over medium-high heat.
Divide the ground beef into 4 equal portions and shape into patties. Season with salt and pepper.
Cook the patties for about 4-5 minutes per side, or until they reach your desired doneness.
Toast the burger buns lightly on the grill or in a pan.
Assemble the burgers by placing the patty on the bun, topping generously with the olive relish. Add lettuce, tomato, and cheese if you like.
Serve immediately and enjoy!

Notes

The olive relish can be made ahead and stored in the fridge for up to a week.
Feel free to customize the relish by adding a bit of hot sauce or garlic for extra zing.
This burger pairs well with crispy fries or a simple green salad.

Bloody Mary Pasta Salad

2025-05-16T03:06:21Z

A fun, zesty twist on pasta salad inspired by the classic Bloody Mary cocktail — think bold tomato, tangy pickle, a hint of spice, and plenty of fresh herbs. It’s refreshing, flavorful, and perfect for picnics, potlucks, or whenever you want a pasta salad with personality.

Origin Bloody Mary Pasta Salad

The Bloody Mary cocktail has been a brunch staple for decades, known for its savory tomato base and spicy kick. This pasta salad brings those same flavors into a dish you can enjoy anytime, combining ingredients that echo the cocktail’s signature taste in a fresh, satisfying salad.

Why You’ll Love This Recipe

It’s vibrant, flavorful, and unlike your average pasta salad. The mix of tangy pickles, fresh veggies, and a spicy, tomato-based dressing creates a refreshing balance that’s perfect for summer or as a party side.

Also Read : World’s Best Potato Salad

Bloody Mary Pasta Salad

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

8 oz rotini or your favorite short pasta
1 cup cherry tomatoes, halved
½ cup diced celery
½ cup diced pickles (dill or spicy, your choice)
¼ cup chopped red onion
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill (optional)
¾ cup tomato juice
2 tbsp prepared horseradish
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 tsp hot sauce (adjust to taste)
Salt and black pepper to taste
Olive oil (optional, for drizzling)

Directions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, celery, pickles, red onion, parsley, and dill.
In a separate bowl, whisk together tomato juice, horseradish, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
Pour the dressing over the pasta mixture and toss until everything is well coated.
Chill in the fridge for at least 30 minutes to let flavors meld.
Before serving, drizzle with a little olive oil if you like and toss again.

Notes

Feel free to adjust the heat by adding more or less hot sauce and horseradish.
This salad gets better the longer it sits, so making it a few hours ahead or even the day before is a great idea.
Add chopped cooked shrimp or grilled chicken for a heartier meal.
If you want extra zing, garnish with celery salt or a few dashes of hot sauce on top.