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.

Also Read : Bloody Mary Pasta Salad

Roasted Butternut Squash Salad

Recipe by RecipeWikki

Servings

6

servings

Prep time

25

minutes

Cooking time

35

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.

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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

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

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.

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Origin of Grain Bowls

Grain bowls have been a staple in many global cuisines, from Japanese donburi to Mediterranean grain salads. This modern meatless version takes inspiration from Buddha bowls and plant-based diets, focusing on whole grains, fresh vegetables, and protein-rich plant-based ingredients for a well-balanced meal.

What I Love About This Recipe

This grain bowl is packed with nutrients and flavor without requiring any meat. It’s an excellent source of fiber, protein, and healthy fats, keeping you full and energized. Plus, the ingredients are simple, fresh, and easily customizable to suit your personal taste and dietary preferences.

Also Read : Cottage Cheese Tomato Soup

Meatless Grain Bowl

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

305

kcal

Ingredients

• 1 cup cooked quinoa

• 1 cup brown rice

• 1 cup farro or barley

• 1 cup cooked couscous or bulgur

• ½ cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup roasted sweet potatoes or butternut squash

• ¼ cup shredded carrots

• ¼ cup baby spinach or kale

• ½ cup chickpeas (roasted or boiled)

• ½ cup black beans or edamame

• ¼ cup tofu (baked or grilled)

• ¼ cup feta cheese (optional, for extra creaminess)

• 2 tbsp hummus or tahini drizzle

• 1 tbsp olive oil

• 1 tsp lemon juice or balsamic vinegar

• 1 tbsp sunflower seeds, almonds, or walnuts

• 1 tbsp fresh herbs (parsley, cilantro, or basil)

• ½ tsp red pepper flakes or za’atar spice (optional)

Directions

• Prepare the grain base: Cook quinoa, brown rice, farro, or your preferred grain according to package instructions.
• Chop and prep vegetables: Dice tomatoes, cucumbers, roasted sweet potatoes, and carrots.
• Assemble the bowl: In a serving bowl, layer the grains, vegetables, and protein source (chickpeas, tofu, or beans).
• Add toppings: Drizzle with olive oil, lemon juice, or balsamic vinegar, and sprinkle with seeds, nuts, or fresh herbs.
• Mix & enjoy: Stir everything together, or keep ingredients separate for a more structured presentation.

Notes

• Make it creamy: Add a dollop of hummus or tzatziki for extra flavor.
• Add crunch: Roasted nuts or crispy chickpeas work great.

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