dressing Archives - RecipeWikki https://recipewikki.com/tag/dressing/ Wikipedia of Awesome Taste Wed, 13 Nov 2024 10:30:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png dressing Archives - RecipeWikki https://recipewikki.com/tag/dressing/ 32 32 Roasted Butternut Squash Salad https://recipewikki.com/roasted-butternut-squash-salad/ Wed, 13 Nov 2024 10:30:09 +0000 https://recipewikki.com/?p=4910 A delightfully warm and hearty salad, this Roasted Butternut Squash Salad sweet, caramelized squash with crisp greens, tangy cheese, crunchy nuts, and a bright vinaigrette. It’s a perfect fall or winter dish that works well as a side or a light meal. Origin of Roasted Butternut Squash Salad This salad takes inspiration from seasonal autumn […]

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]]> A delightfully warm and hearty salad, this Roasted Butternut Squash Salad sweet, caramelized squash with crisp greens, tangy cheese, crunchy nuts, and a bright vinaigrette. It’s a perfect fall or winter dish that works well as a side or a light meal.

Origin of Roasted Butternut Squash Salad

This salad takes inspiration from seasonal autumn flavors, commonly found in Mediterranean and American cuisine. Butternut squash has been a staple in fall cooking, and roasting it enhances its sweet, nutty flavor, making it a great complement to fresh greens and bold dressings.

What I Love About This Recipe

I love how versatile and satisfying this salad is. The roasted butternut squash adds natural sweetness, while the feta (or goat cheese) brings a creamy tang. Tossing it all with toasted nuts and a zesty vinaigrette makes every bite full of texture and flavor. Plus, it’s nutrient-rich, packed with fiber, vitamins, and healthy fats!

Also Read : Teriyaki Salmon Bowl

Roasted Butternut Squash Salad
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Roasted Butternut Squash Salad

Recipe by RecipeWikkiCourse: Recipes
Servings

6

servings
Prep time

25

minutes
Cooking time

35

minutes
Calories

197

kcal

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed

  • 1 tbsp olive oil

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp cinnamon (optional, for extra warmth)

  • 6 cups mixed greens (arugula, spinach, or kale work well)

  • ½ cup crumbled feta or goat cheese

  • ¼ cup dried cranberries

  • ¼ cup toasted pecans or walnuts

  • ¼ small red onion, thinly sliced

  • 3 tbsp olive oil

  • 1 tbsp apple cider vinegar or balsamic vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

  • ½ tsp salt

  • ¼ tsp black pepper

Directions

  • Preheat the oven to 400°F (200°C).
  • Roast the squash: Toss cubed butternut squash with olive oil, salt, black pepper, and cinnamon (if using). Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and tender.
  • Prepare the dressing: Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl.
  • Assemble the salad: In a large bowl, combine mixed greens, roasted butternut squash, red onion, dried cranberries, toasted pecans, and crumbled feta.
  • Drizzle with dressing and toss gently to combine.
  • Serve immediately or refrigerate for up to 2 hours before serving.

Notes

  • Make it vegan: Swap feta for vegan cheese or avocado and use maple syrup instead of honey.

  • Add protein: Try grilled chicken, quinoa, or chickpeas for a heartier meal.
  • Make ahead tip: Roast the butternut squash and prep the dressing a day in advance for quick assembly.

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]]> Cornbread Salad https://recipewikki.com/cornbread-salad/ Tue, 12 Nov 2024 19:35:45 +0000 https://recipewikki.com/?p=4904 A Southern classic with a twist, this Cornbread Salad is a hearty, flavorful, and colorful layered dish that brings together crumbled cornbread, crisp vegetables, cheese, and a creamy dressing. It’s perfect for potlucks, barbecues, or a comforting family meal. Origin of Cornbread Salad Cornbread Salad originates from Southern United States cuisine, where cornbread is a […]

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]]> A Southern classic with a twist, this Cornbread Salad is a hearty, flavorful, and colorful layered dish that brings together crumbled cornbread, crisp vegetables, cheese, and a creamy dressing. It’s perfect for potlucks, barbecues, or a comforting family meal.

Origin of Cornbread Salad

Cornbread Salad originates from Southern United States cuisine, where cornbread is a staple. Traditionally, leftover cornbread was repurposed into a layered or tossed salad, combining Southern flavors with a creamy, tangy dressing.

What I Love About This Recipe

This dish is so satisfying and unique—the cornbread soaks up the creamy dressing, blending beautifully with crisp vegetables and savory add-ins like bacon and cheese. It’s also great for feeding a crowd and can be made ahead of time for convenience.

Also Read : Croque Madame

Cornbread Salad
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Cornbread Salad

Recipe by RecipeWikki
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

663

kcal

Ingredients

  • 4 cups cornbread, crumbled

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1 cup canned black beans, drained and rinsed

  • 1 cup corn kernels (fresh, canned, or frozen)

  • ½ cup red bell pepper, chopped

  • ½ cup green onions, sliced

  • 1 cup shredded cheddar cheese

  • ½ cup cooked bacon, crumbled (optional)

  • 1 cup mayonnaise

  • ½ cup sour cream

  • 1 tbsp apple cider vinegar

  • 1 tbsp sugar

  • ½ tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

Directions

  • Prepare the cornbread: If using fresh cornbread, bake it beforehand and let it cool completely before crumbling.
  • Mix the dressing: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, garlic powder, salt, and black pepper.
  • Layer the salad: In a large trifle dish or glass bowl, layer half of the cornbread, followed by half of the tomatoes, cucumbers, beans, corn, bell pepper, green onions, cheese, and bacon (if using).
  • Repeat the layers until all ingredients are used.
  • Add the dressing: Spread the dressing evenly over the top of the salad.
  • Chill before serving: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

  • For a vegetarian version: Skip the bacon or replace it with toasted pecans for crunch.
  • Cornbread texture matters: Use slightly dry cornbread to avoid sogginess.

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]]> Greek Couscous Salad https://recipewikki.com/greek-couscous-salad/ Tue, 12 Nov 2024 06:17:42 +0000 https://recipewikki.com/?p=4898 A light, refreshing, and flavor-packed Mediterranean dish, this Greek Couscous Salad is made with fluffy couscous, crisp vegetables, feta cheese, and a zesty dressing. It’s perfect as a side dish or a light main course and can be prepared in just 20 minutes! Origin of Greek Couscous Salad While couscous originates from North Africa, it […]

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]]> A light, refreshing, and flavor-packed Mediterranean dish, this Greek Couscous Salad is made with fluffy couscous, crisp vegetables, feta cheese, and a zesty dressing. It’s perfect as a side dish or a light main course and can be prepared in just 20 minutes!

Origin of Greek Couscous Salad

While couscous originates from North Africa, it has been embraced in Mediterranean cuisine, especially in Greek-inspired dishes. The combination of feta, olives, cucumbers, and a lemon-olive oil dressing makes this dish reminiscent of a traditional Greek salad but with a unique twist.

What I Love About This Recipe

This salad is incredibly versatile and easy to make. The couscous absorbs the dressing beautifully, giving it a burst of Mediterranean flavor in every bite. It’s light yet filling, making it a great option for meal prep, picnics, or a quick and healthy lunch.

Also Read : Arugula Salad with Stone Fruit

Greek Couscous Salad
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Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes
Servings

3

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

245

kcal

Ingredients

  • 1 cup couscous

  • 1 cup boiling water or vegetable broth

  • ½ cup cherry tomatoes, halved

  • ½ cup cucumber, diced

  • ¼ cup red onion, finely chopped

  • ¼ cup Kalamata olives, sliced

  • ¼ cup feta cheese, crumbled

  • ¼ cup fresh parsley, chopped

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 1 tsp red wine vinegar

  • ½ tsp dried oregano

  • Salt and pepper to taste

Directions

  • Prepare the couscous: Place couscous in a bowl, pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
  • Chop the vegetables: While couscous is absorbing, prepare the tomatoes, cucumber, red onion, olives, and parsley.
  • Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
  • Assemble the salad: In a large bowl, combine the couscous, chopped vegetables, feta cheese, and dressing. Toss well to coat.
  • Chill and serve: Let it sit for 10 minutes before serving to allow the flavors to meld.

Notes

  • For extra protein: Add chickpeas or grilled chicken.
  • Make it gluten-free: Substitute quinoa for couscous.

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