Origin Roasted Butternut Squash Salad

Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple veggie into a satisfying, balanced dish popular in seasonal menus and cozy home kitchens alike.

Why You’ll Love This Recipe

It strikes the ideal balance of textures and flavors: tender, caramelized squash; crunchy nuts; creamy cheese; and a bright maple-balsamic dressing that ties it all together.

Also Read : Greek Couscous Salad

Roasted Butternut Squash Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt & pepper

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

• 2 tbsp olive oil, divided

• Salt & freshly ground black pepper

• 4 cups mixed greens (arugula, spinach, or baby kale)

• ¼ cup toasted pecans or walnuts

• ½ cup crumbled goat cheese or feta

• 2 tbsp dried cranberries or pomegranate seeds

Directions

• Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, stirring halfway, until tender and lightly caramelized.
• Toast the nuts: While squash roasts, heat remaining 1 tbsp oil in a small pan over medium heat. Add nuts and toast 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
• Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a small bowl.
• Assemble: In a large bowl, toss mixed greens with half the dressing. Top with roasted squash, toasted nuts, cheese, and dried cranberries.
• Finish & serve: Drizzle remaining dressing over the salad, toss gently, and serve immediately.

Notes

• Add grains: Stir in cooked quinoa or farro for extra heft.
• Cheese swap: Blue cheese adds a sharper bite if you prefer.
• Make-ahead tip: Roast squash and toast nuts up to a day ahead; store separately and assemble just before serving.
• Seasonal twist: Swap in roasted apples or pears for variety.

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Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

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Origin Miso Roasted Brussels Sprouts

This modern twist fuses traditional Japanese miso seasoning with Western-style roasted vegetables. It’s a favorite in fusion kitchens and trendy restaurants for its balanced umami, sweetness, and roasted flavor.

What I Love About This Recipe

The miso glaze gives the Brussels sprouts an irresistible savory-sweet coating, with crispy edges and a tender center. It’s healthy, flavorful, and surprisingly addictive!

Also Read : Egg Butter

Miso Roasted Brussels Sprouts

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

180

kcal

Ingredients

• 1 lb Brussels sprouts, trimmed and halved

• 1½ tbsp white or yellow miso paste

• 1 tbsp soy sauce

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 2 tbsp olive oil or sesame oil

• 1 garlic clove, minced (optional)

• Sesame seeds or chopped scallions, for garnish (optional)

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, whisk together miso paste, soy sauce, vinegar, honey, oil, and garlic until smooth.
• In a large bowl, toss Brussels sprouts with the miso mixture until evenly coated.
• Spread the Brussels sprouts in a single layer on the baking sheet, cut side down.
• Roast for 20–25 minutes, flipping halfway, until golden brown and crispy on the edges.
• Garnish with sesame seeds or scallions before serving.

Notes

• Use red miso for a bolder, deeper flavor.
• Add a pinch of chili flakes for a spicy version.
• Great as a side dish, salad topping, or taco filling.

The post Miso Roasted Brussels Sprouts appeared first on RecipeWikki.

Origin Roasted Honey Garlic Cauliflower

Inspired by Asian-style sauces and the growing love for roasted veggies, this dish offers the perfect balance of savory, sweet, and umami — a healthier twist on takeout flavors, all made in your oven.

What I Love About This Recipe

It’s crispy, saucy, and absolutely addictive. The cauliflower soaks up the flavorful honey garlic glaze, making it a standout dish that even non-veggie lovers can’t resist.

Also Read : Mediterranean Baked Cod with Lemon

Roasted Honey Garlic Cauliflower

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

120

kcal

Ingredients

• 1 medium head cauliflower, cut into florets

• 2 tbsp olive oil

• Salt and pepper, to taste

• ¼ cup honey

• 3 tbsp soy sauce

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger (optional)

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• Sesame seeds

• Sliced green onions

Directions

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on the baking sheet.
• Roast for 25–30 minutes, flipping halfway, until golden and tender.
• Meanwhile, in a saucepan over medium heat, combine honey, soy sauce, garlic, ginger (if using), and vinegar. Bring to a simmer.
• Stir in the cornstarch slurry and cook until thickened (1–2 minutes). Remove from heat.
• Toss the roasted cauliflower in the warm sauce until well coated.
• Garnish with sesame seeds and green onions, if desired. Serve immediately.

Notes

• For extra crispiness, broil the cauliflower for 2–3 minutes before saucing.
• Make it spicy by adding sriracha or chili flakes to the sauce.
• Great served over rice, quinoa, or as part of a Buddha bowl.

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Origin Roasted New Red Potatoes

Roasted potatoes are a classic dish found in many cultures around the world. The use of new red potatoes, with their thin skin and waxy texture, is popular in Western cooking, especially in Europe and North America. This dish is often served as a side with meats, fish, or as part of a vegetable medley. The combination of herbs and garlic elevates the flavor, making it a staple for casual dinners and holiday meals.

What I Love About This Recipe

Roasted New Red Potatoes are one of my go-to side dishes because they’re so easy to prepare, yet taste absolutely amazing. I love the crispy edges that form during roasting, combined with the soft, creamy interior. The seasoning adds just the right amount of flavor without overpowering the natural taste of the potatoes. It’s a versatile dish that can be paired with a variety of main courses. Plus, it’s perfect for meal prep as the leftovers taste just as good!

Also Read : Mixed Vegetable Curry

Roasted New Red Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

8

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

181

kcal

Ingredients

• 1 lb (450g) new red potatoes, washed and halved

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary (or thyme)

• Salt and pepper, to taste

Directions

• Preheat the oven: Preheat your oven to 400°F (200°C).
• Prepare the potatoes: Cut the new red potatoes in half or quarters, depending on their size.
• Season the potatoes: In a bowl, toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper until well coated.
• Roast the potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
• Serve: Garnish with fresh parsley and serve hot as a side dish.

Notes

• You can add other seasonings like paprika or lemon zest for extra flavor.
• If you prefer extra crispy potatoes, you can broil them for 2-3 minutes at the end of roasting.
  

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Origin Salmon Arrabbiata Tray Bake

Arrabbiata, meaning “angry” in Italian, refers to the spicy tomato sauce made with chili, garlic, and tomatoes. Traditionally used for pasta, this bold sauce pairs beautifully with salmon, adding a rich, zesty kick to the dish.

What I Love About This Recipe

The combination of spicy, garlicky tomato sauce with tender, flaky salmon makes every bite exciting. The one-pan method means less effort and cleanup, making it ideal for busy evenings. Plus, it’s packed with protein and healthy fats for a nutritious meal.

Also Read : Tahini Butter Cookies

Salmon Arrabbiata Tray Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

380

kcal

Ingredients

• 4 salmon fillets (skin-on or skinless)

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon red chili flakes (adjust to taste)

• 1 teaspoon dried oregano

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon balsamic vinegar

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 zucchini, sliced

• 1 bell pepper, chopped

• 1 small red onion, sliced

• ½ cup cherry tomatoes, halved

• ¼ teaspoon smoked paprika (optional)

• ¼ cup fresh basil, chopped (for garnish)

• Grated Parmesan or feta cheese (optional, for serving)

Directions

• Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
• In a bowl, mix crushed tomatoes, garlic, red chili flakes, oregano, balsamic vinegar, salt, and black pepper.
• Spread the zucchini, bell pepper, red onion, and cherry tomatoes on the baking tray. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly.
• Place salmon fillets over the vegetables and pour the arrabbiata sauce on top, spreading it evenly.
• Bake for 20-25 minutes until the salmon is cooked through and flakes easily with a fork.
• Garnish with fresh basil and serve hot with Parmesan or feta cheese.

Notes

• Use fresh chili instead of flakes for extra heat.

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