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Recipe: Mediterranean Salad Platter

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Directions

~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

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Directions

~ Marla Meridith

Recipe: Italian Salad with Avocado Dressing

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Directions

~ Marla Meridith

Recipe: Greek Quinoa Salad

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~ Marla Meridith

Chopped Salad with Warm Bacon Shallot Vinaigrette

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Directions

~ Marla Meridith

Veggie Salad with Miso Dressing

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~ Marla Meridith

Recipe: Caprese Pasta Salad

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Directions

~ Marla Meridith

Recipe: Spring Pasta Salad with Asparagus, Bacon & Feta

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~ Marla Meridith

Recipe: Caesar Salad with Grilled Steak

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~ Marla Meridith

Greek Salad with Tuna

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~ Marla Meridith

Vegetable Bibimbap Bowls

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Directions

~ Marla Meridith

Recipe: Butternut Squash Couscous Salad with Orange Vinaigrette

We love this light couscous salad with winter squash served as a holiday side or weekday lunch.

Ingredients

2 cups couscous, cooked to package directions
1 1/2 – 2 lb butternut squash
1/2 cup pomegranate arils
handful of fresh mint, chopped
Orange Vinaigrette
1/2 cup freshly squeezed orange juice
1 tbsp orange zest
2 tbsp apple cider vinegar
2 tsp fresh lemon juice
1/4 tsp ground ginger
1 tsp Dijon mustard
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper

Directions

Cook the couscous and toss with some olive oil.

Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.

Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.

~ Marla Meridith