½ cup uncooked quinoa, rinsed

1 cup frozen organic edamame

⅓ cup slivered almonds or pepitas (green pumpkin seeds)

1 medium raw beet, peeled

1 medium-to-large carrot (or 1 additional medium beet), peeled

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, cubed


3 tablespoons apple cider vinegar

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon chopped fresh mint or cilantro

2 tablespoons honey or maple syrup or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon salt

Freshly ground black pepper, to taste


To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.

To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.

To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.

To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

Recipe and Image from Cookie and Kate




Candied Pecans

1 large egg white

2 teaspoons water

1 teaspoon vanilla

1 cup white sugar

3/4 teaspoon salt

1 teaspoon cinnamon

4 cups (1 pound) pecan halves

OR We have Honey Glazed Sweetwater Pecans (find them up front)


1 bag (6-8 ounces or about 8 cups) fresh spring mix

1 cup heaping pomegranate arils

3/4 cup dried cranberries

1 can (15 ounces) pear halves*

4 ounces feta cheese


3 tablespoons red wine vinegar

5 tablespoons white sugar

1/2 teaspoon salt

1/2 teaspoon dijon mustard do not use regular

1/2 cup frozen raspberries completely thawed

1/2 cup vegetable oil canola or olive oil will work

1 and 1/2 teaspoons poppy seeds


For the candied pecans

Preheat oven to 250 degrees F and line a baking sheet with parchment paper.

In a mixing bowl, whip together the egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.

For the salad:

Thoroughly drain the pear halves and set on a cutting board. Very thinly slice the pears.

Toss together the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.

Toss to combine.

For the dressing:

Combine all of the ingredients except for the oil and poppyseeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.

Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.

Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't do so well! You can store the salad, pecans, and dressing separately for delicious leftovers!

Recipe and Image from Chelseas Messy Apron




2 large sweet potatoes peeled and cubed

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

1/2 cup quinoa rinsed

1 1/2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

1 small green apple diced

1 tablespoon fresh lemon juice

5 ounces Baby Spinach

1/3 cup pomegranate seeds

1/3 cup walnuts toasted

1/2 cup balsamic vinegar

1 tablespooon sweetener of choice.

1 tablespoon Dijon Mustard

1 teaspoon minced garlic

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1/2 cup extra virgin olive oil


Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.

Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.

Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.

Toss apple and lemon juice in a small bowl.

In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Recipe and Image from Wendy Polisi




for the salad

1 cup quinoa

1 head cauliflower

2 sweet potatoes

1 tablespoon olive oil

a sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.

1 large apple

for the lemon dressing

1 bunch parsley (about 1 cup), minced

1 small clove garlic, minced

2/3 cup olive oil

juice of one lemon (more to taste)

1 teaspoon agave (optional)

1/2 teaspoon salt

pepper to taste


Rinse the quinoa and place in a rice cooker with the appropriate amount of broth or water (refer to package directions – it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.

Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.

While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.

When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.

Recipe and Image from Pinch of Yum