Featured

Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

I’m eating this shredded Brussels sprout salad for lunch as I type this blog post. I’ve already made it twice in one week, and have eaten it with approximately 5 meals. I can tell this is the start of a new salad obsession!

I was inspired to make this salad after eating a similar one at Oak at Fourteenth in Boulder a few weeks ago. My friends and I were raving about how great their kale salad was. You know a salad is good when you go back for seconds (and thirds), even after a few drinks!

Shredded Brussels sprouts salad with kale and apples - Daisybeet

Why you’ll love this shredded Brussels sprouts salad

  • It’s easy to make. If you use a food processor, this recipe is super easy to make, because there is minimal chopping. You’ll slice and finely shred the kale using the slicing blade. You can always chop and slice the vegetables by hand, it just will take a bit longer to make!
  • Celebrates seasonal produce. This salad highlights some favorite fall produce: Brussels sprouts, kale, and apples. The flavors and quality of the produce is spot on, because it is so fresh and in-season.
  • It’s different. Sick of romaine or spinach based salads? Mix things up with this shredded Brussels sprouts salad! You’ll be pleasantly surprised by how delicious raw Brussels sprouts are, while getting in your daily dose of greens.
Ingredients - Daisybeet

What’s in this salad?

You need less than 10 ingredients to make this recipe. You can even pick up a few of them at the farmer’s market, because they are in season now!

  • Brussels sprouts
  • Kale
  • Apples
  • Slivered almonds
  • Parmesan cheese
  • Olive Oil
  • Lemon
  • Dijon mustard
  • Maple syrup
  • Salt and pepper
Shredded Brussels sprouts salad with kale and apples - Daisybeet

Tips for making this shredded Brussels sprouts salad perfectly

  • Use a food processor slicing blade. This recipe is easy to make and not very time consuming if you have a food processor with a slicing blade attachment. You can absolutely make this salad if you don’t, but it will take longer and the vegetables might not be as fine.
  • Choose a firm, crunchy, slightly tart apple variety. Crunchy apples hold up better when chopped so small, and slightly tart apples lend a really great flavor to this salad. I used SnapDragon apples from New York, and they are perfect! SnapDragon apples are crispy and have the perfect sweet to tart balance. If you can’t find SnapDragon apples, I suggest Honeycrisp or something similar.
  • Use freshly grated parmesan cheese. Purchase high quality parmesan cheese and grate it yourself instead of getting it pre-shredded. It has so much more flavor and freshness, which comes out beautifully in this shredded Brussels sprouts salad. I like to use a zester to grate the cheese into very fine pieces.
Shredded Brussels sprouts salad with kale and apples - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Shredded Brussels Sprout Salad with Kale and Apples (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: serves 56 1x
  • Category: side dish

Description

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!


Scale

Ingredients

  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper

Instructions

  • Preheat oven to 350 degrees F.
  • Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  • Wash and slice off the ends of the Brussels sprouts.
  • Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  • Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  • Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  • To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  • Pour dressing over the salad, and toss until everything is well coated in dressing. 


Notes

  • Store in an airtight container for up to 4 days in the fridge.
  • This salad holds up well, so it can be prepared in advance.

Keywords: shredded brussels sprouts salad, kale, gluten free, brussels sprouts

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Shredded Brussels sprouts salad with kale and apples - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Thank you Yes! Apples for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette. 

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Beets are definitely a polarizing food. You either love them or you hate them. But if you love them, you know how TASTY beets are when paired with tangy goat cheese. It’s one of my all time favorite food combinations!

You guys know how much I love my grain salads, and this one really tops my list. It features U.S.-grown wild rice, chickpeas, in addition to beets and goat cheese. Wild rice is a new ingredient for me, and I can already think of a million other ways I want to use this grain!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Why choose U.S.-grown rice?

Did you know the United States produces 18 billion pounds of rice per year? Neither did I! U.S.-grown rice is also extremely high quality. I recently had the pleasure of traveling to Ralston Family Farm in Little Rock, Arkansas to experience rice growing and learned about it firsthand! 

During our trip, we got to tour the entire rice farm, from field, to storage, to milling, to packaging. They have a beautiful modern kitchen at the farm, where we were treated to a multi-course rice tasting, plus a delicious lunch prepared by chef Matthew Bell. We even learned how to make sushi, using antioxidant-rich purple rice! It was such a fun trip, and I am so grateful to have had the opportunity.

Here are some cool facts I learned:

  • Arkansas is the nation’s largest rice producer.
  • Rice is a very sustainable crop to grow. At Ralston Family Farm, they flood the rice fields with water from the Arkansas river. Once they are done, the water goes right back into the river, in a purified state.
  • Some varieties of rice are high in antioxidants, like red rice and purple rice. 
  • Rice takes about 100 days to grow between the day it is planted and when it is harvested.
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Main ingredients in this roasted beet and goat cheese salad

This salad contains so many wholesome, real food ingredients. You’ll load up your plate with plenty of fiber, plant-based protein, and antioxidants with this on your menu!

  • Red and golden beets
  • U.S.-grown Wild rice
  • Chickpeas
  • Goat cheese
  • Olive oil
  • Lemon juice
  • Parsley 
  • Garlic 
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet
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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 6 1x
  • Category: side dish

Description

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette.


Scale

Ingredients

  • 2.5 lb red and golden beets
  • 1 cup U.S.-grown wild rice
  • 1 can low sodium chickpeas, drained and rinsed
  • ½ cup parsley, chopped
  • 1/3 cup goat cheese crumbles
  • Salt
  • Pepper

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 3 tbsp olive oil

Instructions

  1. Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray.
  2. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish.
  3. Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender.
  4. Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.
  5. While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.
  6. Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.
  7. Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.


Notes

  • Try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.
  • This salad tastes good cold and holds up well as leftovers.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: beet and goat cheese salad, beets, wild rice, gluten free, U.S.-grown rice, goat cheese, chickpeas

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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Disclosure: Thank you USA Rice and The Feedfeed  for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.

Kale quinoa salad with fall roasted veggies - Daisybeet

The time for fall produce is officially upon us. The markets are now popping with winter squashes, Brussels sprouts, and other autumn goodies. Kale is actually a perfect green to purchase as the weather cools down, as it is hearty enough to grow in colder climates!

This kale quinoa salad features two of my favorite fall veggies – butternut squash and Brussels sprouts. They also pair so well together! The sweetness of the butternut squash is a wonderful contrast to the savory, slightly bitter Brussels sprouts. I could eat this combination all season long.

Kale quinoa salad with fall roasted veggies - Daisybeet

This salad also includes Dr. Praeger’s Spinach Littles! These adorable bites come in fun shapes like stars and dinosaurs, which makes them super appealing to children and adults alike. I always keep my freezer stocked with a few Dr. Praeger’s products. They are a no brainer to prepare, and one of the few frozen foods I feel good about putting in my body. If you look at the ingredient list on any of their products, you’ll find real ingredients like beans, vegetables, and grains.

How to massage kale for a kale quinoa salad

Kale quinoa salad with fall roasted veggies - Daisybeet

If you’ve never massaged kale before, it is such a game changer! I always massage kale when I am using it in a salad. Massaging kale makes it softer, easier to chew, and gets rid of some of the bitterness in raw kale.

  • Wash kale and tear off the leaves from the stems in bite size pieces.
  • Use a knife to roughly chop the kale into even smaller pieces.
  • Add raw kale to a large bowl with lemon juice and olive oil, plus a pinch of salt.
  • Use your hands to massage the kale for 3-4 minutes, making sure to get each piece.
  • The volume of kale will decrease after massaging, and the leaves will be a much darker green.
Kale quinoa salad with fall roasted veggies - Daisybeet

Why you’ll love this kale quinoa salad

  • It’s super nutritious. Kale is a nutrition powerhouse – full of vitamins, antioxidants, and fiber. Quinoa provides more fiber and plant-based protein.
  • Easy to prepare. This salad is very simple to make. Kale is a hearty green that holds up well as leftovers, so it is great for meal prep!
  • Customizable. Kale + quinoa + Dr. Praeger’s Littles makes a perfect base for other flavors and ingredients. Try swapping roasted cauliflower for Brussels sprouts, or try other varieties of winter squash.
Kale quinoa salad with fall roasted veggies - Daisybeet

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.


Scale

Ingredients

  • 3 cups butternut squash, cubed
  • 3 cups Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • 1 cup quinoa
  • 1 box Dr. Praeger’s Spinach Littles
  • 3 tbsp pumpkin seeds
  • 1 avocado, sliced

Kale

  • 1 large bunch kale, leaves torn from stems
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt

Balsamic Dressing

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Manuka honey
  • 3 tbsp olive oil

 


Instructions

  1. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss butternut squash with 1 tbsp olive oil, salt and pepper and spread evenly on one baking tray. Do the same with the halved Brussels sprouts.
  3. Roast veggies for 25-30 minutes, until beginning to brown and caramelize.
  4. While veggies roast, cook quinoa and Spinach Littles according to package instructions.
  5. Massage kale as instructed earlier in this post, and set aside.
  6. Prepare the dressing. Whisk together balsamic vinegar, mustard, and honey. Slowly drizzle in olive oil as you continue to whisk, until well combined.
  7. In a large bowl, combine kale, roasted veggies, quinoa, Spinach Littles, avocado, and pumpkin seeds. Drizzle with balsamic dressing and toss to combine.
  8.  
  9. Serve immediately, or save for later!


Notes

Will keep for 3-4 days in the fridge.

Keywords: vegan, kale salad, kale quinoa salad, gluten free

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Kale quinoa salad with fall roasted veggies - Daisybeet

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

The Best Summer Peach Salad (Gluten Free)

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.

Peach salad bowl surrounded by ingredients - Daisybeet

I’ve made this peach salad like five times this summer, so it’s about time I shared the recipe with you all! I love this salad for so many reasons. It’s easy to make, filled with the best summer produce, and just tastes so fresh!

I love adding in-season fruit to salads. The sweet flavor is a great contrast to the savory, tangy, and acidic flavor profiles you usually get in a salad. I love to use apples in the fall, pears in the winter, and strawberries and peaches in the summertime.

Summer peach salad - Daisybeet

Tips for making this summer peach salad

  • Choose the best quality produce you can find. The amazing flavor in this salad comes from the freshest, in season produce. If you can get to a farmer’s market, pick up your produce there! Otherwise, look for locally sources tomatoes, peaches, and corn in your grocery store.
  • Don’t use overripe peaches. You want to use peaches that are ripe enough for flavor, but not SO ripe that they don’t hold their shape when sliced.
  • Thoroughly toss the salad in dressing. This salad tastes best when you toss it well with the dressing. That way, the goat cheese disperses and coats the peaches and vegetables in it’s creaminess.
  • Experiment with different greens. I think peppery arugula is the perfect base for this peach salad, but feel free to try other greens! I recommend a softer green, like baby spinach or spring mix.
  • Serve immediately. This recipe is best served right when you prepare it. The greens will become wilted if you save it overnight, after the salad has been dressed.
Summer peach salad - Daisybeet

Ingredients in this summer peach salad

  • Arugula
  • Peaches
  • Cherry tomatoes
  • Corn
  • Cucumber
  • Basil
  • Goat cheese
  • Balsamic vinegar
  • Olive oil
  • Honey mustard
  • Honey
Summer peach salad - Daisybeet

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The Best Summer Peach Salad (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: serves 6 1x
  • Category: side

Description

This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.


Scale

Ingredients

  • 2 ears of corn, shucked
  • 1 bag of arugula
  • 2 peaches, sliced
  • 1 pint cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 1/2 cup fresh basil, chopped
  • 1/3 cup crumbled goat cheese
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey mustard
  • 1/2 tbsp honey
  • 3 tbsp olive oil

Instructions

  1. Bring a large pot of water to a boil. Add corn and boil for 2-3 minutes. Drain and rinse with cold water until cool enough to handle. 
  2. Slice kernels off of corn cob using a sharp knife.
  3. Add arugula to a large salad bowl. Top with peaches, cherry tomatoes, cucumber, basil, corn, and goat cheese.
  4. Whisk together balsamic vinegar, honey mustard, and honey until smooth. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  5. Pour dressing over salad and toss well to coat everything evenly.
  6. Serve immediately.


Notes

  • Best served immediately.

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Featured

Burrata Salad with Tomatoes and Melon (Gluten Free)

This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!

Burrata salad

Burrata + tomatoes = the hottest couple of the summertime. The juicy tomatoes pair so well with creamy and rich burrata, especially with a little basil and balsamic.

I love adding fresh fruit to salads in the summer, but I usually choose berries, apples, or pears. While I was in Nice, France a few weeks ago, I ate a salad with cantaloupe melon, tomatoes, and burrata. I was instantly mesmerized. When cantaloupe is in season and ripe, it is GOOOOD. It’s the perfect mildly sweet and crunchy contrast to the other ingredients! I decided right then and there I had to recreate it at home.

Burrata salad

How to Make Burrata Salad

This burrata salad recipe really couldn’t be easier. No oven or cooking required!

  • Slice a cantaloupe in half. Remove the seeds and cut into thick slices, then remove the rinds.
  • Chop tomatoes into large chunks.
  • Arrange cantaloupe and tomatoes over a bed of arugula.
  • Set a ball of fresh burrata in the center.
  • Sprinkle with fresh basil and toasted pine nuts.
  • Drizzle with balsamic glaze and pesto oil.

Burrata Salad Recipe Tips and Substitutions

  • Store tomatoes and cantaloupe at room temperature before slicing and serving. These fruits taste best and ripen faster if they are kept out of the fridge until they are about to spoil.
  • Use the best quality tomatoes. Since we are in tomato season, the stores are stocked with lots of tomato varieties! I find that vine-ripened and heirloom tomatoes are the most flavorful.
  • Sub peaches for the cantaloupe. Don’t like melon? No problem! This recipe would be delicious with peaches or nectarines instead.
  • Break apart the burrata if serving to a crowd. You can break apart the burrata and scatter the pieces around the salad to make it easier for guests to serve themselves.
Burrata salad

If you love this recipe, you may also like

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Burrata Salad with Tomatoes and Melon (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: side dish

Description

This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!


Scale

Ingredients

  • 1/4 cup pine nuts
  • 4 cups baby arugula
  • 1/2 of a cantaloupe, seeds removed, sliced in wedges, and rind removed
  • 2 ripe tomatoes, chopped into large chunks
  • 1 ball burrata cheese
  • 1/2 cup fresh basil, chopped
  • 1 tbsp basil pesto 
  • 3 tbsp olive oil
  • 2 tbsp balsamic glaze
  • Salt
  • Black pepper

Instructions

  1. Toast the pine nuts in a shallow frying pan over low-medium heat. Stir occasionally to prevent burning, and remove from heat once nuts are fragrant and begin to brown. This will take about 5 minutes.
  2. Place arugula on a large serving plate or in a large salad bowl.
  3. Arrange alternating slices of tomato and cantaloupe on top of arugula.
  4.  Place the burrata in the center of the serving plate.
  5. Sprinkle the plate with chopped basil and toasted pine nuts.
  6. Whisk together the pesto and olive oil in a small bowl. It should be a liquid consistency that is easy to drizzle – add more olive oil as necessary.
  7. Drizzle the pesto oil and balsamic glaze over the salad. Add salt and pepper to taste.
  8. Serve immediately.

Keywords: burrata salad, burrata, summer salad, cantaloupe, tomatoes

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Featured

Greek Quinoa Salad with Lentils (Gluten Free)

This Greek quinoa salad recipe is so easy to make! It’s a perfect recipe for a warm summer day or meal prep, and is sure to please a crowd.

Greek quinoa salad

If I had to choose one cuisine to eat for the rest of my life, I’d pick Greek. It has pretty much everything I love – tons of veggies, cheese, olives, grains, nuts, legumes, seafood, yogurt, and fruit. Oh, and I can’t forget baklava!

This Greek quinoa salad with lentils is basically the most delicious hodgepodge of Greek flavors all mixed together. And since it’s mid-July, I got to use only the freshest, most flavorful produce that really makes this salad pop. Have you seen a more beautiful array of colors in a salad before?!

Greek quinoa salad ingredients

How to Make Greek Quinoa Salad with Lentils

This recipe is super simple to make. The only cooking you need to do is for the quinoa and lentils. The rest is just chopping and mixing!

  • Cook quinoa and lentils according to package instructions.
  • Chop up all the veggies and herbs: cherry tomatoes, bell pepper, red onion, cucumber, olives, basil and parsley.
  • Whisk together lemon juice, red wine vinegar, Dijon mustard, honey, olive oil, oregano, and garlic powder to make your dressing.
  • Toss everything together in a large bowl with feta cheese.
  • Enjoy immediately or stick it in the fridge for later!
Greek salad with quinoa and lentils

Main Ingredients + Some Nutrition Notes

  • Lentils: Lentils are a super healthy food to include in your diet. They are part of the pulses family, which also includes beans, chickpeas, and peas. Lentils are one of the best plant-based protein sources! Half a cup contains about 12 grams of protein. Lentils also are an excellent source of fiber. You can read all about the benefits of fiber here!
  • Quinoa: Quinoa is a pseudo-grain, and is a delicious replacement for rice. It’s gluten free and another good source of plant-based protein. One cup of cooked quinoa has 8 grams of protein. Unlike many protein sources from plants, quinoa contains all nine essential amino acids, making it a complete protein.
  • Olives: You’ve heard of the health benefits of olive oil, and olives are just as nutritious! Olives have the same healthy monounsaturated fats as olive oil, which is protective against heart disease and inflammation. They are also high in vitamin E and other antioxidants.
  • Bell Pepper
  • Cherry Tomatoes
  • Cucumbers
  • Red Onion
  • Basil
  • Parsley
  • Feta Cheese
Greek Quinoa Salad

I love to meal-prep this Greek quinoa salad at the beginning of the week. I’ll add a heap to a bed of Greens for a quick and filling lunch. This recipe is also perfect to make for picnics, barbecues, or potlucks!

If you love this Greek quinoa salad with lentils recipe, you may also like

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Greek Quinoa Salad with Lentils (Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 68 servings 1x
  • Category: side dish

Description

This Greek quinoa salad recipe is so easy to make! It’s a perfect recipe for a warm summer day or meal prep, and is sure to please a crowd.


Scale

Ingredients

  • 1 cup dry quinoa
  • 1 cup dry green lentils
  • 1 cucumber, quartered lengthwise and sliced thinly
  • 1/2 of a red onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 cup pitted kalamata olives, halved
  • 1/3 cup feta cheese (can eliminate for to make vegan)
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil

Dressing

  • 1 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tbsp honey (sub maple syrup for vegan)
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3 tbsp extra virgin olive oil

Instructions

  1. Cook quinoa and lentils on the stovetop according to package instructions.
  2. Meanwhile, chop all the veggies, olives, and herbs. Set aside.
  3. Make the dressing by whisking together all dressing ingredients except olive oil in a small bowl. Slowly drizzle in the olive oil while whisking, until dressing is cohesive and creamy looking.
  4. Let lentils and quinoa cool to room temperature. Then, mix them together with the veggies, olives, and herbs in a large mixing bowl.
  5. Pour dressing into the bowl and continue to mix salad until everything is well coated.
  6. Serve immediately, or save it for later! 


Notes

  • Keeps very well in the fridge in a sealed container for up to 5 days.
  • Can easily be made vegan by using maple syrup instead of honey in the dressing, and by eliminating the feta cheese. If you eliminate cheese, consider adding a little salt to taste!

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Featured

Watermelon Feta Salad with Cucumber and Mint (Gluten Free)

This watermelon feta salad is the most refreshing summer side dish. It’s the perfect post-beach or 4th of July Barbecue treat! All you need is five simple ingredients, one bowl, and 20 minutes to get this on the table.

watermelon feta salad

Raise your hand if you could eat an entire watermelon in one sitting…I know it’s not just me! This summer fruit is the most refreshing in my eyes, especially after a day in the sun.

I love combining sweet and savory ingredients in salads for flavor contrast. Some of my favorite salad combinations are strawberry + avocado, berries + goat cheese, and watermelon + feta. The salty, briny feta is surprisingly delicious paired with sweet and crunchy watermelon. If you’ve never tried fruit in a salad, you’re in for a surprising treat!

watermelon feta salad

How to make watermelon feta salad

This recipe couldn’t be easier. Just cut up all your ingredients and combine everything in a bowl!

  • Cut a watermelon into cubes.
  • Slice cucumber into half moon pieces.
  • Chop up a handful of fresh mint leaves.
  • Toss watermelon, cucumber, and mint in a large mixing bowl with feta cheese, zest of 1 lime, and a generous squeeze of lime juice.
  • Serve nice and cold!
watermelon feta salad

Ingredients + Some Nutrition Notes

  • Watermelon: Watermelon is one of the most hydrating fruits, as it is made of over 90% water. Eating hydrating fruits and veggies can actually count towards your daily water intake, so eat up! Watermelon is high in potassium and vitamin C and A. It’s also rich in antioxidants, including lycopene, which is important for eye health and fighting inflammation in the body.
  • Cucumber: Just like watermelon, cucumber is an incredibly hydrating food so it’s perfect for a warm day. It’s also a good source of vitamin K.
  • Mint: Using fresh herbs like mint in your recipes can replace sodium without compromising on flavor. Mint is actually high in vitamins, minerals, and antioxidants. It can also help relieve an upset stomach!
  • Lime
  • Feta Cheese

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Watermelon Feta Salad with Cucumber and Mint (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 6 1x
  • Category: side dish

Description

This watermelon feta salad is the most refreshing summer side dish. It’s the perfect post-beach or 4th of July Barbecue treat!


Scale

Ingredients

  • 1 watermelon, cut into cubes
  • 1 cucumber, sliced into half moons
  • 1 handful fresh mint leaves, chopped
  • 1/3 cup crumbled feta cheese
  • Zest of 1 lime
  • Juice of half a lime

Instructions

  1. Toss watermelon, cucumber and mint together in a large mixing bowl.
  2. Sprinkle with feta cheese, lime zest and lime juice.
  3. Serve cold.


Notes

  • Will keep in an airtight container in fridge for 1-2 days.

Keywords: watermelon feta salad, healthy salad recipes, summer salads, watermelon feta mint

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