Make this easy gluten-free cranberry sauce with orange juice, zest, and a touch of cinnamon for a tangy-sweet holiday favorite. Ready in under 10 minutes, it’s the perfect blend of fresh cranberries and citrus, ideal for any festive table!

This gluten-free Cranberry Sauce costs around $4.07 to make. The recipe makes eight servings, which costs about $0.50 per serving. 

Whether you’re hosting or bringing a dish to share, this gluten-free cranberry sauce adds that homemade touch that makes everything feel extra special, and it’s naturally vegan so that everyone can enjoy it!

Ingredients and Estimated Cost:

Recipe Cost: $4.07

Per Serving Cost: $0.50

• ¾ cup orange juice – $0.60
• 1 orange – $0.25
• ½ cup granulated sugar – $0.19
• ¼ teaspoon salt – $0.01
• 12 ounce bag cranberries – $2.99
• ½ teaspoon ground cinnamon – $0.03

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Vegan Cranberry Sauce

***For complete recipe instructions, see the recipe card below.

Boil the Base

• Bring orange juice, zest, sugar, and salt to a boil in a saucepan.

Cook the Cranberries

• Add cranberries and boil again. 
• Lower heat and simmer for 5-6 minutes until most cranberries pop.

Add Cinnamon

• Stir in the cinnamon.

Cool and Serve

• Let it cool or chill before serving.

Recipe FAQs

Can I reduce the sugar?

You can adjust the sugar to your taste, but reducing it too much may affect the balance of tart and sweet flavors.

What if my cranberry sauce is too thick?

Stir in a bit of water or orange juice until you reach the desired consistency.

Can I use frozen cranberries?

Yes, frozen cranberries work just as well. There is no need to thaw them—just add them straight to the pot.

More Vegan Recipes

• Strawberry Creami (Guilt-Free Ice Cream)
• Vegan Rice Crispy Treats
• Creamy Tomato Carrot Soup
• Vegan Sweet Potato Casserole
• Baked Pumpkin

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Gluten-Free Cranberry Sauce

Make this easy gluten-free cranberry sauce with orange juice, zest, and a touch of cinnamon for a tangy-sweet holiday favorite. Ready in under 10 minutes, it's the perfect blend of fresh cranberries and citrus, ideal for any festive table!

Course Side Dish

Cuisine American

Keyword cranberry, vegan recipes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 80kcal

Author Jillian

Cost $4.07

Equipment

• Medium saucepan
• measuring cups
• Measuring spoons
• Stirring spoon
• Zester or grater
• Serving bowl

Ingredients

• ¾ cup orange juice
• 1 orange zested
• ½ cup granulated sugar
• ¼ teaspoon salt
• 12 ounce bag cranberries rinsed and drained
• ½ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium saucepan over high heat, bring the orange juice, orange zest, sugar, and salt to a boil.
• Add the cranberries and bring the mixture back to a boil.
• Reduce the heat to medium and simmer for 5-6 minutes until the sauce thickens slightly and about ⅔ of the cranberries have popped open.
• Stir in the cinnamon.
• Transfer the cranberry sauce to a serving bowl, let it cool to room temperature, and serve or chill until you are ready to serve.
• Enjoy!

Nutrition

Serving: 0.25cup | Calories: 80kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 74mg | Potassium: 85mg | Fiber: 2g | Sugar: 16g | Vitamin A: 79IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 0.2mg

Posh Plate - Healthy Feel-Good Recipes

Whip up this velvety Cilantro Lime Cashew Cream in minutes. This cashew crema is your non-dairy, gluten-free BFF for tacos and pasta.

It costs approximately $6.43 to make this cashew cream. The recipe makes eight servings and costs around $0.80 per serving. 

What You’ll Love About Cashew Crema

• Flexible Recipe: My recipe has two methods for making the cream sauce. Use whichever one works better with your schedule.
• Quick and Easy: The recipe has ten minutes of prep times after the cashews are softened. 
• Goes With Everything: This sauce is perfect for topping tacos, over pasta, dipping veggies into, or enjoying solo by the spoonful.

Ingredients To Make Cilantro-Lime Cashew Cream

How To Make Vegan Cilantro Lime Crema

***For complete recipe instructions, see the recipe card below.

For Hot Recipes:

1. Soak raw cashews and boiling water for 10 minutes in a high-speed blender.
2. Add spices, salt, and cilantro. 
3. Blend until thick and creamy green. 

For Cold Recipes:

1. Soak cashews in cold water (overnight or 5+ hours).
2. Blend with spices, salt, cilantro, lime zest & juice until creamy green. 

Recipe Variations:

• Add a jalapeño for an extra kick.
• You can substitute parsley for cilantro. 
• Substitute lemon for the lime.  

Serving and Storage Tips

Serve: This sauce is best fresh. Enjoy Cashew Cream as a garnish for tacos, over pasta, marinated chicken, or drizzle over soups.

Store: Store the cashew cream in a jar with a lid and place it in the fridge. It will stay fresh for up to three days. 

Reheat: This sauce does NOT microwave well. It will turn lumpy and burn. To reheat, simply pour into a small saucepan and add a splash of boiling hot water—whisking and stirring until smooth and creamy once again.

Freeze: This recipe does not freeze and thaw well, it separates and looses its thickness.

Cashew Crema Recipe FAQs

Is cashew cream healthier than dairy cream?

You will find that cashew cream is a great option because it is healthier than dairy cream. It typically has fewer calories, total fat, sodium, and saturated fat than dairy cream. For the full nutritional information, see the bottom of the recipe card.

What does cashew cream sauce taste like?

This sauce is creamy, rich, and decadent. It is packed with vibrant cilantro and lime for a refreshing flavor blast. 

How long will cashew cream keep in the fridge?

I recommend using the cashew cream within three days.

More Whole 30 Recipes

• Stuffed Sweet Potatoes
• Easy Baked Chicken and Zucchini Recipe
• Easy Mexican Salsa

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 2 votes

Cashew Crema

Creamy, rich, and decadent, Cilantro-Lime Cashew Cream! Use this velvety non-dairy cream sauce over tacos, tossed into gluten-free pastas, or to marinate meats.

Course sauces

Cuisine American

Keyword cashew cream, cilantro, dairy-free, whole30

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 91kcal

Author Jillian

Cost $6.43

Equipment

• Blender
• Liquid measuring cup
• Measuring cups and spoons

Ingredients

• 1 cup of cashews
• 1 cup boiling hot water
• ¼ cup fresh cilantro packed
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt or salt to taste
• Juice and zest of 1 lime

US Customary – Metric

Instructions

For Hot Recipes:

• First, add one cup of unsalted, raw cashews to a high-speed blender like a Vitamix.
• Next, add one cup of boiling hot water.
• Set aside for 10 minutes. This step will help soften the cashews.
• When ready, add the spices, kosher salt, and cilantro to the blender.
• Blend on high until a thick and creamy green sauce forms.

For Cold Recipes:

• Soak the cashew in cold water overnight or for a minimum of five hours.
• When ready, add the cashews, spices, kosher salt, cilantro, zest, and juice of the lime to the blender.
• Blend on high until a thick and creamy green sauce forms. Enjoy.

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a delicious blend of vibrant flavors, ready in minutes.

This salad costs approximately $6.88 to make. The recipe makes six servings, and each serving costs around $1.14.

What You’ll Love About Thai Cucumber Salad

• Healthy and Light: The light dressing avoids heavy mayo or cream-based options. Peanuts and sesame seeds provide protein and healthy fats, and fresh herbs and vegetables add additional nutrients. 
• Easy Recipe: This recipe is great because it uses simple ingredients to deliver bold flavors. You can enjoy this salad by following three simple steps! After adding the ingredients to the mixing bowl and making the salad dressing, toss the two together and be ready to enjoy this delicious salad in about twenty minutes.
• Fresh Flavors: Using fresh ingredients adds to the overall taste and Asian flavors of this salad. 

Cucumber Thai Salad Ingredients and Estimated Cost

Recipe Cost: $6.88

Per Serving Cost: $1.14

• ½ cup fresh mint – $1.38
• ½ cup fresh cilantro – $0.40
• 2 green onions – $0.16
• ½ cup unsalted peanuts – $0.24
• 1 Tablespoon toasted sesame seeds – $0.18
• 2 Tablespoons avocado oil – $0.18
• 3 Tablespoons fresh lime juice – $0.09
• 2 Tablespoons rice vinegar – $0.22
• 1 Tablespoon fish sauce or hoisin sauce – $0.19
• 1 teaspoon minced garlic – $0.16
• 2 Tablespoons honey – $0.36

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Thai Cucumber Salad

***For complete recipe instructions, see the recipe card below.

1. First, whisk the avocado oil, lime juice, rice vinegar, fish sauce, minced garlic, and honey. 
2. Then, in a separate bowl, toss the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds. 
3. Finally, pour the dressing over the cucumber mixture. 
4. Toss and garnish with additional sesame seeds before serving.

Cucumber Thai Salad Recipe FAQs

What is Thai cucumber sauce made of?

It’s made with tangy lime, fish sauce or hoisin, avocado oil, and garlic.

How many calories are in a Thai cucumber salad?

This recipe has 171 calories per serving. Please see the bottom of the recipe card for more accurate nutritional information. 

How do you keep cucumber salad from getting watery?

If your salad is too watery, try adding some salt to the sliced cucumbers before adding them to the salad. The salt will help pull out the cucumbers’ excess moisture.

More Salads

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Thai Cucumber Salad

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a scrumptious blend of vibrant flavors, ready in minutes.

Course lunch, Main Dish, Side Dish

Cuisine American, Thai food

Keyword cucumber, salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 171kcal

Author Jillian

Cost $6.88

Equipment

• mixing bowls
• mixing spoon
• Whisk
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

SALAD:

• 2 English cucumbers sliced
• ½ cup red onion thinly sliced
• ½ cup fresh mint chopped
• ½ cup fresh cilantro chopped
• 2 green onions thinly sliced
• ½ cup unsalted peanuts
• 1 Tablespoon toasted sesame seeds

DRESSING:

• 2 Tablespoons avocado oil
• 3 Tablespoons fresh lime juice
• 2 Tablespoons rice vinegar
• 1 Tablespoon fish sauce or hoisin sauce whichever you like best
• 1 teaspoon minced garlic
• 2 Tablespoons honey

US Customary – Metric

Instructions

MAKE DRESSING:

• Whisk the avocado oil, lime juice, rice vinegar, fish sauce or hoisin sauce, minced garlic, and honey in a small bowl and set aside.

MAKE SALAD:

• Toss together the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds in a large bowl.
• Pour the dressing over the cucumber mixture and garnish with more sesame seeds.

SERVE:

• Serve immediately, or you can cover and keep it in the refrigerator for up to 24 hours.

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 242mg | Potassium: 312mg | Fiber: 2g | Sugar: 9g | Vitamin A: 399IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Cilantro Chimichurri with a Smoky Twist: Ditch the processed stuff and experience the taste of fresh, homemade chimichurri. This recipe adds a touch of smoky chipotle to the classic blend of cilantro, citrus, and herbs, creating a flavor explosion that elevates any dish.

It costs approximately $4.05 to make this sauce. The recipe makes four servings for around $1.01 per serving.

When you need a marinade, sauce, or dip, do not go to the store to buy one. You can quickly and easily make your own at home that tastes way better than anything you can buy! 

With a short list of ingredients and a food processor, you will be on your way to upgrading your meat, veggies, and fish with this recipe for chimichurri with cilantro.

What You’ll Love About Chipotle Chimichurri:

• Fresh Ingredients: The fresh cilantro, parsley, and onion add a delicious element over dried ingredients. 
• Bold Flavor: This recipe differs from others by adding a chipotle pepper and citrus. It creates a fresh, bold taste that is hard to resist. 
• Easy Recipe: Add everything to the food processor and process. It takes just five minutes to make this sauce. 

How To Make Chimichurri Sauce:

***For complete recipe instructions, see the recipe card below.

1. First, place all the ingredients in a food processor.
2. Process for about thirty seconds. 
3. To finish, adjust the seasonings as needed before serving.  

Chimichurri Sauce Recipe FAQs:

What is chimichurri?

Generally, Chimichurri is a thick sauce filled with herbs, olive oil, an acid-like vinegar, parsley, oregano, and spicy ingredients like cayenne pepper. It’s known as Argentina’s ketchup and is a must on grilled meats.

I added a modern twist using smoked jalapeno (chipotle peppers in Adobe) and swapping vinegar for citrusy limes. Two words—Bomb-diggity!

How to make chimichurri?

You are going to love how easy it is to make.

• Prep the herbs by washing and drying them well. Add leaves and tender stems to a food processor with all the other ingredients.

• When ready, process all ingredients until the desired chunky consistency is met.

• Enjoy right away, marinate meat and veggies with this delicious chimichurri sauce, or store it in an airtight container for up to five days.

Is this chimichurri sauce spicy?

I find that chimichurri has a mild spice flavor. This sauce is entirely customizable. Make it spicy or not spicy at all. Chipotle peppers are in this recipe, making it not only spicy but smoky.

How to thin out chimichurri?

Add a tbsp of water until the desired consistency is met.

Ingredients list

There is no hierarchy nor direct order in which these ingredients are listed.

More Dressing and Sauces:

• Easy Walnut and Pesto
• Parmesan Dressing
• Easy Mexican Salsa
• Cilantro Lime Cashew Cream

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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Cilantro Chimichurri

Ditch the processed stuff and experience the taste of fresh, homemade chimichurri. This recipe adds a touch of smoky chipotle to the classic blend of cilantro, citrus, and herbs, creating a flavor explosion that elevates any dish.

Course sauces

Cuisine Argentinian-Inspired

Keyword chimichurri, chipotle, dip, marinade

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 314kcal

Author Jillian

Cost $4.05

Equipment

• Measuring cups and spoons
• food processor
• Cutting board
• Chef’s knife

Ingredients

• 1 cup packed fresh cilantro, tender stems, and leaves
• ½ cup packed fresh flat-leaf parsley, tender stems, and leaves
• ½ small white onion
• 3-4 cloves of garlic
• 1 chipotle pepper in adobo
• 1 tbsp adobo sauce
• 2 limes juice of, one of the limes you will zest
• ⅓ cup extra virgin olive oil
• 1 tsp honey or agave nectar
• 1 tsp dried oregano
• ½ tsp kosher salt
• ¼ tsp coarse black pepper

US Customary – Metric

Instructions

• Add all of the ingredients into a food processor. 
• Process until a thick and chunky desired consistency is met—about 30 seconds. 
• Taste the chimichurri. Adjust seasoning (adding more salt etc.)
• Consume right away or store in an air-tight container for up to five days. 

Notes

How to thin-out chimichurri? Simply add a tbsp of water until the desired consistency is met. 

To serve: if serving as a dipping sauce, I like to drizzle a little bit of extra virgin olive oil right over the top before serving. 

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 9g | Protein: 18g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 1317mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Walnut Basil Pesto recipe uses walnuts for a budget-friendly twist on the classic. It is fresh, garlicky, and ready in 10 minutes.

Walnut Pesto Recipe

Pine nuts are the classic choice for pesto, but they can be incredibly expensive. This Walnut Basil Pesto proves that you do not need them to make a delicious sauce. Walnuts offer a rich, earthy flavor and a soft texture that blends perfectly with fresh herbs and cheese.

This sauce comes together in minutes using a food processor. It tastes bright, garlicky, and much fresher than anything you can buy in a jar. You can toss it with hot pasta, spread it on toasted bread, or swirl it into a grain bowl for a quick burst of flavor.

What You’ll Love About This Walnut Pesto Recipe:

• Budget-Friendly: Walnuts are significantly more affordable than pine nuts.
• Fresh Flavor: The combination of fresh basil and lemon zest creates a bright, fresh flavor.
• Quick Prep: You only need about 10 minutes to make a batch.
• Versatile: It works as a sauce, a spread, or a dip.

Ingredients and Estimated Cost:

Recipe Cost: $4.12

Per Serving Cost: $1.03

• Walnuts: You need ¼ cup of shelled walnuts. Their high oil content makes the pesto creamy.
• Fresh Basil: You need 1 cup of leaves. Remove the tough stems and pack the leaves lightly when measuring.
• Parmesan Cheese: Use ⅓ cup of freshly grated Parmesan. Grating it yourself yields a better texture than pre-grated options.
• Lemon: This recipe uses both zest and juice. The acidity balances the richness of the nuts and oil.
• Garlic: One clove provides plenty of sharp flavor.
• Extra Virgin Olive Oil: Since the oil is a main component, use one that tastes good to you. 

NOTE: Recipe prices are calculated from grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2026.

How To Make Walnut Pesto:

The walnuts, basil, cheese, garlic, zest, and seasonings are pulsed first, then lemon juice and olive oil are added gradually until the pesto becomes smooth and cohesive.

Let me show you how:

1. First, add the walnuts, basil leaves, grated parmesan cheese, garlic clove, lemon zest, salt, and pepper into the bowl of a food processor. 
2. Pulse a few times to break down the larger pieces, then process on low while pouring in the lemon juice. 
3. Then, add the olive oil in a steady stream while it is still processing. Pause to scrape down the sides of the bowl of the food processor as needed. Finally, process until fairly smooth; you want a creamy texture. Serve.

Recipe Tips

• Pulse, Do Not Puree: When you first add the solid ingredients to the food processor, pulse them short and sharp. You want to break them down into small, even pieces rather than turning them into a paste immediately. This helps maintain a nice texture.
• Drizzle the Oil: Pouring olive oil slowly while the processor runs is key to a good emulsion. This method helps the oil blend with liquids and solids, creating a creamy, cohesive sauce rather than an oily separation.
• Check the Consistency: Stop the machine and scrape down the sides of the bowl halfway through blending. This guarantees that no large chunks of garlic or walnut remain in the final sauce.

Walnut Pesto Recipe Variations:

• If you don’t have any basil, you can use other fresh herbs such as arugula, mint, spinach, or even dandelion greens.
• You can use cashews, pine nuts, pecans, or pumpkin seeds instead of walnuts.
• This recipe makes one cup of pesto. If you have a larger-sized food processor, you can double the recipe to make a large batch.

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Walnut Basil Pesto

For a delicious twist on a traditional pesto recipe, try this easy Walnut Pesto recipe. Toss it in pasta or smear it on warm, crusty bread.

Course sauces

Cuisine Italian

Keyword pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 243kcal

Author Jillian

Cost $4.13

Equipment

• food processor
• Measuring cups and spoons
• Rubber scraper

Ingredients

• ¼ cup shelled walnuts
• 1 cup fresh basil leaves stems removed and lightly packed
• ⅓ cup freshly grated Parmesan cheese lightly packed
• 1 garlic clove
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon kosher salt
• Black pepper to taste
• ⅓ cup extra virgin olive oil

US Customary – Metric

Instructions

• Add the walnuts, basil leaves, parmesan cheese, garlic clove, lemon zest, salt, and pepper to a food processor. Secure the lid and pulse several times until the larger pieces are broken down.
  ¼ cup shelled walnuts, 1 cup fresh basil leaves, ⅓ cup freshly grated Parmesan cheese, 1 garlic clove, 1 teaspoon lemon zest, ¼ teaspoon kosher salt, Black pepper to taste
• While the processor is running at low speed, pour in the lemon juice.
  1 tablespoon lemon juice
• Continue processing and slowly drizzle in the olive oil.
  ⅓ cup extra virgin olive oil
• Stop and scrape down the sides of the bowl so everything blends evenly.
• Process until the pesto reaches a smooth consistency.
• Use right away or transfer to a container with a lid and refrigerate.

Notes

This recipe makes 1 cup of pesto. 

Storage Tips

Serve: Serve it over pasta, as a sandwich spread, over poultry and fish, etc.

Store: Store any leftover pesto in an airtight container in the fridge for up to 4 days.  

Freeze: Transfer the pesto to a freezer-safe container or zipper-top bag and freeze for 4-5 months.

Thaw: Thaw overnight in the refrigerator or at room temperature for 3-4 hours. You will need to give the mixture a quick stir once it’s defrosted.

Nutrition

Serving: 0.25cup | Calories: 243kcal | Carbohydrates: 2g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 384IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg

Recipe FAQs

More Dressings and Sauces:

• Parmesan Dressing
• Tzatziki Sauce
• Chipotle Chimichurri Sauce
• Red Curry Paste

Posh Plate - Healthy Feel-Good Recipes

Spinach Caprese Salad is easy to make, light, refreshing, and has that perfect amount of tang! Soft mozzarella, juicy sweet tomatoes, and chiffonade-cut spinach tossed in a bright dressing can be enjoyed immediately or meal-prepped a day in advance.

This recipe makes four servings and costs approximately $9.31 to make. That’s just $2.33 per serving.

What You’ll Love About Easy Caprese Salad

• Fresh and Vibrant Flavors: Caprese salad is known for its fresh and vibrant flavors. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil creates a harmonious balance of tastes. Adding spinach to the traditional Caprese salad adds a slightly earthy and leafy flavor that complements the other ingredients.
• Easy and Quick to Prepare: Spinach Caprese salad is a simple dish to make. It can be assembled in just a few minutes, making it convenient for a quick, healthy meal or side dish.
• Nutritional Benefits: Spinach is a nutrient-dense leafy green vegetable packed with vitamins, minerals, and antioxidants. It is a great source of iron, vitamin C, vitamin K, and fiber. 
• Suitable for Various Occasions: This Salad works well as a light lunch, a side dish for a summer barbecue, or a refreshing dinner party appetizer.

What’s in the Salad?

This Caprese salad recipe uses simple ingredients like:

Pearl mozzarella cheese- adds the perfect saltiness and creaminess to the salad.

Grape tomatoes- will marinate in the dressing and release some of their juices— adding another depth of flavor. If you don’t have grape tomatoes, cherry tomatoes will also work.

Spinach- gives this salad that hint of green and a light crunch and can help to bulk up the salad.

Basil– you can use fresh or dried. Basil is the traditional herb of choice for this salad. Whether you use fresh or dried, remember this—one tablespoon of fresh herb to 1 tsp of dried herb.

Once you have the essential ingredients for your Caprese salad, you can either do one of two things:

(A) drizzle the salad with balsamic reduction.

(B) drizzle an herby lemony pomegranate dressing over it.

I’m going for option B.

Easy Caprese Salad Ingredients and Estimated Cost

Recipe Cost: $9.31

Per Serving Cost: $2.33

• 1 cup grape or cherry tomatoes – $1.44
• 1 cup packed fresh spinach – $0.21
• 1 cup mini mozzarella pearls – $4.99
• ¼ cup extra virgin olive oil – $0.48 
• ¼ cup lemon juice – $0.58
• 2 tbsp pomegranate molasses – $1.50
• 1 tsp dried basil – $0.10
• ¼ tsp kosher salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2023.

Caprese Salad – Recipe Substitutions and Variations

• Balsamic Glaze: Instead of the dressing, you can use balsamic glaze to add a sweet and tangy flavor to the salad. Drizzle the glaze over the salad just before serving.
• Fresh Basil: If you have fresh basil leaves, you can use them instead of dried basil for a more vibrant and aromatic flavor. Simply chop the fresh basil and add it to the salad.
• Herb Infused Oil: For an extra burst of flavor, infuse the olive oil with herbs like basil, thyme, or rosemary. Simply heat the olive oil in a small saucepan with the herbs over low heat for a few minutes, then strain and use it in the dressing.
• Mixed Greens: Instead of using only spinach, you can mix it with other leafy greens like arugula, baby kale, or mixed spring greens to add more variety and texture to the salad.
• Tomato Varieties: While grape or cherry tomatoes work well in this salad, you can also experiment with different tomato varieties. Try using heirloom tomatoes, diced Roma tomatoes, or even sun-dried tomatoes for a more intense flavor.
• Cheese Substitutions: If mini mozzarella pearls are unavailable, you can substitute them with diced fresh mozzarella or bocconcini. Alternatively, you can use crumbled feta cheese or crumbled goat cheese for a different twist.
• Nutty Crunch: For added crunch, consider tossing in some toasted pine nuts, sliced almonds, or chopped walnuts.

Spinach Caprese Salad Recipe FAQs

More Recipes

• Buckwheat Salad
• Brussels Sprout Salad
• Thai Cucumber Salad
• Quinoa Kisir Salad Recipe
• Dandelion Salad with Avocado Ceasar Dressing
• Flavored Greek Yogurt with Marinated Tomatoes

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5 from 4 votes

Easy Caprese Salad with Spinach

Spinach Caprese Salad is easy to make, light, refreshing, and has that perfect amount of tang! Soft mozzarella, juicy sweet tomatoes, and chiffonade-cut spinach tossed in a bright dressing can be enjoyed immediately or meal-prepped a day in advance.

Course Salads

Cuisine Italian

Keyword caprese, salad, spinach

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 235kcal

Author Jillian

Cost $9.31

Equipment

• Cutting board
• Chef’s knife
• Mixing bowl
• Measuring cups and spoons
• wooden mixing spoons

Ingredients

• 1 cup grape or cherry tomatoes
• 1 cup packed fresh spinach
• 1 cup mini mozzarella pearls

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice (about 1 lemon)
• 2 tbsp pomegranate molasses
• 1 tsp dried basil or 1-2 tbsp freshly chopped basil
• ¼ tsp kosher salt or salt to taste

US Customary – Metric

Instructions

PREP VEGETABLES:

• Slice each tomato in half.
• Grab the spinach, stack each leaf on top of one another, roll the stack, and cut thin strips, creating chiffonade spinach cuts.
• Add the mozzarella pearls, tomatoes, and spinach in a large bowl, and set aside.

MAKE DRESSING:

• Add all the dressing ingredients in a mixing bowl—lemon juice, olive oil, salt, pomegranate molasses, and basil, and mix until an emulsified dressing forms. I like to mix for about a solid minute. This helps puncture the basil and ensures the salt is evenly distributed throughout the dressing.

TO FINISH:

• Drizzle about ¼ cup of the dressing over the salad and gently toss until each ingredient is generously coated well.
• Serve and enjoy right away.

Nutrition

Serving: 0.75cup | Calories: 235kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 17mg | Calcium: 154mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

It costs approximately $15.52 to make this recipe. The recipe makes eighteen servings, which costs around $0.86 per serving. 

Tofu Spring Rolls

Tofu Spring Rolls are a light and refreshing burst of flavors. The healthy appetizer combines tender rice vermicelli noodles, crispy tofu, and a vibrant mixture of veggies and wraps them up in rice paper.

Adding mint leaves, Thai basil leaves, and cilantro creates a fresh twist that sets these spring rolls apart from other recipes. Add some peanuts on top to make an extra crunch creating the perfect combination of texture and flavor in every bite. 

Why You Will Love Tofu Spring Rolls

• Bursting with fresh flavor: these are full of fresh vegetables and tofu, topped with a delicious Hoisin Peanut Sauce.
• Nutritious and healthy: Using tofu in these rolls is a healthy alternative and provides a plant-based protein to your diet in addition to fresh vegetables. 
• Hoisin Peanut Sauce: the dipping sauce provides the rolls with a savory and rich taste. 
• Perfect appetizer: serve them at parties and family gatherings. Everyone loves them, and they feed a crowd. 
• Versatile: adjust the recipe according to your taste and what vegetables you have on hand.

Tofu Spring Rolls Ingredients and Estimated Cost:

Recipe Cost: $15.52

Price Per Serving: $0.86

• 6 ounces rice vermicelli noodles – $2.04
• 1 cup vegetable oil –$0.65
• 16-ounce block extra-firm tofu – $3.02
• ½ teaspoon ground black pepper – $0.03
• 12-18 sheets square rice paper wrappers – $0.48
• 1 head romaine lettuce – $0.56
• ¼ medium red cabbage – $0.36
• 1 medium red bell pepper – $1.24
• 3 medium carrots – $0.42
• 1 bunch fresh mint leaves – $1.99
• 1 bunch fresh Thai basil leaves – $2.49
• 1 bunch fresh cilantro – $0.78
• ¼ cup peanut butter – $0.35
• ¼ cup hoisin – $1.00
• 2 teaspoons sambal oelek – $0.10
• ¼ cup warm water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.

How To Make Tofu Spring Rolls

***For complete recipe instructions, see the recipe card below.

1. First, boil a pot of water, then add the noodles and cover. 
2. Remove the pot from the heat and cook for seven to eight minutes. Drain and set the noodles aside. 
3. Heat a ½ inch of vegetable oil over medium-high heat for five minutes in a large Dutch oven pan. 
4. Next, add the tofu and fry on all sides for about five to eight minutes, until golden brown. 
5. Set the tofu on a paper-towel-lined plate and season with salt and pepper. 
6. Then, dampen your work surface with water or lightly grease it with vegetable oil.
7. Quickly dip a sheet of rice paper into a large bowl of warm water.
8. Place the softened rice paper in a diamond shape, with one corner facing you. 
9. Next, lay a small bed of shredded lettuce using the lower third of the wrapper closest to you. 
10. Then, add a large pinch of noodles and one to two pieces of tofu in horizontal rows, followed by red cabbage, red bell pepper, carrots, mint leaves, Thai basil leaves, and cilantro leaves. 
11. Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Rolling the rice paper from the bottom up to form a baton shape. 
12. Moisten the seam edges with a touch of water, if needed, to seal it. 
13. Cover the completed spring roll with a damp paper towel while you finish filling and rolling the remaining rice paper. 
14. Next, whisk the peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
15. Add warm water, one tablespoon at a time, until desired consistency is reached. 
16. Finally, top the sauce with chopped peanuts and serve immediately with the tofu spring rolls. 

Tofu Spring Roll Recipe FAQs

More Vegetarian Recipes

• Pickled Red Onions
• Buckwheat Salad
• Eggplant Dip
• Brussels Sprout Salad
• Easy Baked Breakfast Potatoes
• Pumpkin Pasta Sauce
• Creamy Cucumber and Avocado Salad
• Goat Cheese Stuffed Mushrooms

Print Pin

5 from 6 votes

Tofu Spring Rolls With Hoisin Peanut Sauce

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

Course Appetizer

Cuisine American-Chinese

Keyword spring rolls, tofu

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 16 people

Calories 183kcal

Author Jillian

Cost $15.52

Equipment

• large pot
• meausring cups and spoons
• Large pan
• Liquid measuring cup
• Whisk
• mixing spoon
• Cutting board
• Chef’s knife

Ingredients

FOR THE SPRING ROLLS:

• 6 ounces rice vermicelli noodles
• 1 cup vegetable oil for frying
• 16- ounce block extra-firm tofu drained, pressed, and cut into ½-inch matchsticks
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 12-18 sheets square rice paper wrappers bánh tráng
• 2 cups shredded romaine lettuce about ½ – 1 head of romaine lettuce
• 1 cup shredded red cabbage about ¼ medium red cabbage
• 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
• 1 cup shredded carrot about 2-3 medium carrots
• 1 bunch fresh mint leaves
• 1 bunch fresh Thai basil leaves
• 1 bunch fresh cilantro

FOR THE SAUCE:

• ¼ cup peanut butter
• ¼ cup hoisin
• 2 teaspoons sambal oelek
• ¼ cup warm water
• 2 tablespoons chopped peanuts optional

US Customary – Metric

Instructions

PREP SPRING ROLL FILLING:

• Bring a pot of water to a boil. Add vermicelli noodles and cover.
• Remove from heat and let cook for 7-8 minutes. Drain and set aside.
• In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
• Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
• Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.

ASSEMBLE SPRING ROLLS:

• Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
• Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
• Place the softened rice paper in a diamond shape, with one corner facing you.
• Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
• Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
• Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
• To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
• Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
• The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
• Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.

MAKE HOISIN PEANUT SAUCE:

• Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
• Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
• Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.

Nutrition

Serving: 1spring roll | Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2217IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Indulge in the rich and zesty flavor of Parmesan Dressing. Perfect for salads, sandwiches, and drizzling over chicken and fish.

This recipe costs approximately $1.76 to make. It serves eight, which works out to about $0.22.

I love to toss this dressing into this Gluten-Free Pasta Salad with Artichoke or drizzle it over this Simple Arugula Salad Recipe.

Parmesan Dressing

What I love most about this dressing is how lemony it is. I add freshly squeezed lemon juice and the zest for more lemon power.

There is also the perfect amount of sweetness to combat the sharpness of the citrus. Lastly, let’s not forget the star of the show, the parmesan cheese—which gives it more depth of flavor.

When all the ingredients are combined, they create a tangy and slightly creamy dressing. The Parmesan cheese adds a depth of flavor that is unique and irresistible, while the other ingredients balance out the taste with their tanginess and sharpness of flavors. 

Homemade Parmesan Dressing is a delicious and versatile dressing that can be used on a plethora of dishes, from salads to pasta and beyond. Its creamy smooth, rich, and savory taste is sure to elevate any dish to a whole new level of deliciousness!

How To Make Parmesan Dressing

***For complete recipe instructions, see the recipe card below.

1. First, add all of the ingredients into a mixing bowl and mix them together. 
2. Then, immediately serve it over salad, in pasta, or as a marinade. 

Recipe Variations

• Use dill, fresh mint, or oregano as a substitute for parsley.
• Use ginger as a substitute for garlic. 
• To spice up the dressing, add ½ teaspoon of red pepper flakes.
• Add 1 Tablespoon of Dijon mustard for a tangy punch of flavor.

Recipe FAQs

More Dressings and Sauces

• Tzatziki Sauce
• Chipotle Chimichurri Sauce
• Red Curry Paste Recipe
• Buttermilk Ranch Dressing
• Easy Walnut Pesto

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4.50 from 8 votes

Parmesan Dressing

Indulge in the rich and zesty flavor of Parmesan Dressing. Perfect for salads, sandwiches, and drizzling over chicken and fish. 

Course Dressings and Sauces

Cuisine American-Italian

Keyword dressing, Parmesan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 servings

Calories 50kcal

Author Jillian

Cost $1.76

Equipment

• Mixing bowl
• Liquid measuring cup
• meausring cups and spoons
• Wooden mixing spoon

Ingredients

• ⅓ cup olive oil
• ⅓ cup lemon juice about 1 large lemon
• 1 clove garlic finely minced
• ¼ cup freshly grated parmesan cheese
• 2 tsp pure maple syrup
• 1 tsp freshly chopped parsley optional
• 1 tsp salt
• pepper to taste

US Customary – Metric

Instructions

• In a mixing bowl, add all of the ingredients and mix well until a delicious homologized dressing forms. I like to mix well for about one minute straight to crush the garlic a little better and force those ingredients together.
• Enjoy immediately over a bed of salad or use it for a marinade (see notes).

Notes

• This recipe makes 1 cup of dressing. 
• If using this dressing for a marinade. I would use this recipe for every 1 ½ pounds of meat. 

Nutrition

Serving: 2Tablespoons | Calories: 50kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 171mg | Potassium: 10mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.05mg

Posh Plate - Healthy Feel-Good Recipes

Creamy homemade tzatziki sauce made with Greek yogurt, fresh cucumber, herbs, and lemon. A refreshing dip or sauce perfect for pita, veggies, and grilled meats. 

Tzatziki is similar to my Turkish cucumber-yogurt dip called Cacik. Both contain creamy yogurt and fresh ingredients like mint, dill, and cucumbers. Try them both and see which one is your favorite.

Tzatziki Sauce

Tzatziki, pronounced as [zah-dzee-kee]. There is something special about a cool, creamy sauce that instantly brings a meal together. This homemade tzatziki sauce has become a staple in my kitchen, especially during warmer months when fresh herbs and crisp cucumbers are easy to find.

It reminds me of simple Mediterranean-style meals shared outside, where everything is fresh, bright, and meant to be enjoyed slowly. This version keeps things approachable with everyday ingredients while still delivering that classic flavor. Once you try making it at home, it is hard to go back to store-bought. 

Ingredients you will need for the best Tzatziki sauce

Yogurt–Use full-fat Greek or whole-milk yogurt for optimal creaminess. If you are looking for a deeper dip, use Greek yogurt. If you are looking for a sauce-like consistency, use plain whole-milk yogurt.

Cucumbers–I prefer English cucumbers because they tend to be seedless, and the skin is really thin, which means no peeling for me (or you). Also, Persian cucumbers are a great choice.

Garlic–Use two cloves of minced garlic or ¼ tsp of garlic powder (garlic powder is what I used).

Dill–Adds the perfect freshness.

Lemon Juice and Zest–adds the perfect twang and brightens all the flavors of the sauce.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $0.41

• 1 large English cucumber – $0.98
• 2 cups plain whole milk yogurt – $2.38
• 1 Tablespoon fresh dill – $0.33
• One teaspoon dried oregano – $0.05
• 1 teaspoon dried mint – $0.41
• ¼ teaspoon garlic powder – $0.01
• 2 Tablespoons cucumber liquid – $0.00
• 3 Tablespoons lemon juice – $0.68
• 1 Tablespoon lemon zest – $0.00
• ½ teaspoon kosher salt – $0.01
• ¼ teaspoon freshly ground black pepper – $0.02

NOTE:The recipe prices are calculatey using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2026.

Tips for making the best Tzatziki Yogurt Sauce

• Shred the cucumber using a cheese grater or a food processor to obtain small pieces.
• Put the shredded cucumber in cheesecloth over a bowl. Add a pinch of salt and let it rest for 5 minutes or so. When ready, squeeze out all the excess juice. This step helps remove excess liquid, creating a thicker Greek (er) yogurt dip.

Recipe Variations

• After making this delicious sauce, consider the dipping vehicles: toasted pita wedges, sliced toasted baguette rounds, tortillas, wedge potatoes, chicken, beef, fish, broccoli, etc. The options are endless!

Recipe FAQs

Print Pin

5 from 5 votes

Tzatziki Sauce

Creamy and refreshing, Tzatziki sauce is a Greek classic made with yogurt, cucumber, garlic, and herbs. Perfect for dipping or as a condiment!

Course Dressings and Sauces

Cuisine Greek

Keyword greek yogurt, tzatziki

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 people

Calories 31kcal

Author Jillian

Cost $4.87

Equipment

• Measuring cups and spoons
• box grater or food processor
• Colander
• Mixing bowl
• Wooden mixing spoon

Ingredients

• 1 large English cucumber grated or processed into small pieces
• 2 cups plain whole milk yogurt can use greek yogurt
• 1 tbsp finely chopped fresh dill
• 1 tsp dried oregano
• 1 tsp dried mint or 2 tbsp minced mint leaves
• ¼ tsp garlic powder or 2 cloves of garlic
• 2 tbsp cucumber liquid see notes
• 3 tbsp lemon juice about 1 lemon
• 1 tbsp lemon zest about 1 lemon
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper or to taste

US Customary – Metric

Instructions

PREP THE CUCUMBER

• Grate or process the cucumber into small uniformed pieces.
• Put the finely grated or processed cucumber over a strainer or cheesecloth. Sprinkle kosher salt over the cucumber to help release any excess liquids. Set aside for 5 minutes.
• After 5 minutes, squeeze the cucumber to help release any liquid (you want to squeeze as much as you can out). Save 2 tbsp of the cucumber liquid.

PUTTING IT ALL TOGETHER

• In a medium-sized bowl, add the yogurt, cucumber, lemon juice, lemon zest, dill, mint, oregano, garlic powder, cucumber liquid (see notes), salt and pepper. Mix well (the more you mix, the thinner–but more concentrated the flavor will be).
• Cover and refrigerate for a minimum of 2 hours.
• Serve with warm pita bread, crunchy vegetables, or over juicy meat.

Notes

This recipe makes about 3 cups of dip. 

Cucumber liquid: when you squeeze out all of the liquid from the cucumbers, make sure to reserve at least 2 tbsp of the cucumber liquid to add to the sauce.

If you do not favor one of the herbs, feel free to omit one.

 

Nutrition

Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 117mg | Potassium: 113mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 0.2mg

More Healthy Dips

• Eggplant Dip
• Simple Guacamole Recipe (with Tips!)
• Garlicky Zucchini Yogurt
• Easy Mexican Salsa
• Creamy Zucchini Hummus
• Marinated Tomatoes Over Seasoned Greek Yogurt

Posh Plate - Healthy Feel-Good Recipes

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It’s perfect for a healthy lunch or a side dish.

This recipe costs approximately $8.67 to make. The recipe makes six servings for about $1.44 per serving.

For more salad options, try Brussels Sprout Salad, Dandelion Salad with Avocado CaesarDressing, and Quinoa Kisir Salad.

Buckwheat Salad

Undoubtedly, this spicy buckwheat salad is tasty and versatile. It is free of oil and gluten and offers dairy-free alternatives. The salad incorporates chewy bulgar that’s cooked with roasted sweet corn, forming the base of a delightful dish.

With a tangy lime flavor, a smoky touch from chili powder, and a perfectly creamy texture from cashews, the dressing is a delightful balance of flavors.

The thought of making a dressing without oil may seem daunting, but fear not – it’s simpler than you think! The key to achieving a creamy texture is to soak the cashews correctly.

Ingredients and Estimated Cost:

Recipe Cost: $8.67

Per Serving Cost: $1.44

• 1 cup buckwheat oats – $2.80
• ¾ teaspoon kosher salt – $0.06
• 1 cup frozen or canned corn – $0.42
• ½ bunch cilantro – $0.24
• ½ cup purple cabbage – $0.18
• 2 green onions – $0.14
• 1 large jalapeno – $0.20
• 1 red pepper – $1.24
• ⅓ cup dairy-free crumbled feta cheese – $1.75
• ⅔ cup boiling water – $0.00
• ⅓ cup raw cashews unsalted – $1.28
• 1 lime – $0.25
• ¼ teaspoon chili powder – $0.01
• ¼ teaspoon garlic powder – $0.01
• 1 teaspoon pure maple syrup – $0.09

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2023.

How To Make Buckwheat Salad

***For complete recipe instructions, see the recipe card below.

1. First, cook the Buckwheat groats. 
2. Then, add the groats, roasted corn, water, kosher salt, and pepper to the Instant Pot. 
3. Cook for ten minutes on the rice setting. 
4. Next, add the boiling hot water and cashews to a high-speed blender and put the lid on. All it to sit for ten minutes. 
5. Then, add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and blend until smooth. 
6. Add more water or more cashews as needed. 
7. Release the pressure from the Instant Pot, and then place the groats and corn in a large mixing bowl.
8. After the groats and corn have cooled, add in the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper. Toss the ingredients together.
9. Finally, toss the dressing with the ingredients until fully coated and garnish with additional slices of jalapeno, and feta cheese.

Recipe Variations

• You can use any color of sweet bell pepper you have on hand. 
• You can use parsley instead of cilantro. 
• Omit the feta cheese entirely, or use dairy-free feta instead. 
• Use lemon instead of lime if necessary.

Recipe FAQs

More Salads

• Fall Spinach Salad
• Gluten-Free Pasta Salad with Artichoke
• Watermelon Feta Salad with Mint
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad Recipe with Spinach

Print Pin

5 from 4 votes

Buckwheat Salad

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It's perfect for a healthy lunch or a side dish.

Course Salads

Cuisine American

Keyword buckwheat, salad

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 237kcal

Author Jillian

Cost $8.67

Equipment

• pan
• instant pot
• Measuring cups and spoons
• Liquid measuring cup
• Blender
• Wooden mixing spoon
• Mixing bowl
• salad tongs

Ingredients

• 1 cup buckwheat oats
• ½ tsp kosher salt
• 1 cup frozen or canned corn strained
• Pepper to taste
• ½ bunch cilantro (about ⅓ cup chopped)
• ½ cup finely chopped purple cabbage
• 2 green onions thinly sliced
• 1 large jalapeno seeds removed and finely chopped
• 1 large red pepper bell pepper (about 1 ½ cup, finely chopped)
• ⅓ cup crumbled feta cheese

CHILI LIME DRESSING

• ⅔ cup boiling water
• ⅓ cup Raw cashews unsalted
• 1 lime juiced
• ¼ tsp chili powder
• ¼ tsp garlic powder
• 1 tsp pure maple syrup
• ¼ tsp kosher salt

US Customary – Metric

Instructions

COOK BUCKWHEAT GROATS:

• Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot.
• Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.

MAKE CHILI LIME DRESSING:

• Add the boiling water and cashews to a high-speed blender. Put the lid on. Allow the cashews to soak for 10 minutes.
• When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and pepper to taste.
• Blend until a smooth and creamy dressing forms.
• Add a little more hot water if the sauce is too thick. Or, add more soaked cashews if the sauce is too thin.

PUTTING IT ALL TOGETHER:

• Open the nozzle to the instant pot to release all of the pressure that it has accumulated.
• Transfer the groats and corn to a large mixing bowl. Allow to cool completely.
• Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper, and toss generously to combine all ingredients.
• Add the creamy-dreamy chili lime dressing and toss until all ingredients are fully coated.
• Garnish with additional slices of jalapeno and feta.

Video

Notes

Make it vegan. Omit the cheese or use dairy-free instead.

Don’t have limes? Use lemons instead.

Don’t like cilantro? Use parsley.

Don’t like spice? Add half the amount or simply omit it.

How long does this recipe last? Store in an air-tight container for up to 3 days.

Nutrition

Serving: 1cup | Calories: 237kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 392mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It’s loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

It costs approximately $8.78 to make this salad. The salad makes four servings for about $2.20 per serving.

Try my Sauteed Brussels Sprouts with crispy bits of Turkey for another delicious recipe using Brussels Sprouts.

I love this salad because it is full of crunch, color, and flavor. The salad is crisp and refreshing and uses simple ingredients.

It is easy to make but feels and looks fancy, making it perfect to serve during the holidays or at a dinner party. However, I also love making it on Sunday to meal prep for lunch throughout the week. 

What Kind of Brussels Sprouts Should I Use?

These young sprouts that are similar to baby cabbage are best when they are free from brown or discoloration around the edges of their leaves. Also, pick some that are not too large.

I used a bag of prewashed brussels sprouts. They were already tidy and needed very little maintenance. Slice the bottoms off, then sliced them vertically down the center. I find that this step helps the food process a bit better.

How To Make Brussels Sprouts Salad

1. First, process the Brussels sprouts in a food processor until thinly shredded, then place them in a large mixing bowl. 
2. Whisk together the lemon juice, zest, dill, poppy seeds, salt, and pepper using another bowl. 
3. Slowly whisk in the olive oil.
4. Next, drizzle the dressing over the shredded sprouts and massage with your hands until the leaves have softened. 
5. Finally, add in the cashews, cabbage, cranberries, and blueberries. Toss to combine before serving. 

***For complete recipe instructions, see the recipe card below.

The secret to this salad is to reach into the bowl with your hands and massage every leaf.

Grab them firmly. Squeeze them. Puncture the leaves. You are releasing the natural juices, making them more flexible and tender. You are forcing that dressing into every nook and cranny. Yum!

Recipe Variations

• Feel free to use fresh mint or even parsley if you do not have dill.

More Salads

• Fall Spinach Salad
• Dandelion Salad with Avocado Caesar Dressing
• Creamy Cucumber and Avocado Salad
• Spicy Buckwheat Salad with Roasted Corn
• Quinoa Kisir Salad
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad Recipe with Spinach

Print Pin

5 from 5 votes

Brussels Sprout Salad

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It's loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

Course Salad

Cuisine American

Keyword brussel sprouts, salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 350kcal

Author Jillian

Cost $8.78

Equipment

• processor
• Mixing bowl
• Whisk
• measuring cups and spoon
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 24 ounces brussels sprouts
• ⅓ cup raw cashews
• ⅓ cup dried cranberries
• ½ cup fresh blueberries
• ¼ cup finely shredded purple cabbage

DRESSING

• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp poppy seeds
• ⅓ cup olive oil
• 1 Tbsp chopped dill
• 1 garlic clove, finely minced
• salt and pepper to taste

US Customary – Metric

Instructions

PREP AND SHAVE BRUSSELS SPROUTS:

• Wash and dry the Brussels sprouts.
• Slice the bottoms off, and then slice them vertically down the center.
• Put the prepped and cleaned Brussels into a food processor and process until they are all thinly shredded.
• Add the shredded brussels into a large mixing bowl (set aside).

MAKE LEMON POPPY SEED DRESSING:

• Add the lemon juice, zest, dill, poppy seed, salt, and pepper into a bowl and whisk to combine.
• Slowly whisk in the olive oil. Mix until a pale green color forms. 

TO FINISH:

• Drizzle the dressing over the shredded sprouts and massage with your hand until the leaves have softened, about 1-2 minutes. 
• Add the cashews, purple cabbage, cranberries, and blueberries.
• Gently toss until each ingredient is coated with the dressing. 
• Serve right away or leave it in the fridge for up to 24 hours.

Nutrition

Serving: 1.25cup | Calories: 350kcal | Carbohydrates: 31g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 47mg | Potassium: 794mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1363IU | Vitamin C: 154mg | Calcium: 115mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

This Fall Spinach Salad has tart apples, fluffy quinoa, crunchy pecans, and a warm fall-inspired sweet, nutty dressing. It’s the perfect autumn salad!

It costs approximately $5.40 to make this salad. The salad serves two, which works out to be about $2.70 per serving. 

I love the flavors of the Fall season. So for a delicious Fall-themed dinner, pair this salad with Pumpkin Pasta Sauce and Creamy Pumpkin Lentil Soup.

This Fall Spinach Salad recipe is full of nutrition and flavor. It is a non-pumpkin recipe with apples, pecans, and dried cranberries. I love how customizable this recipe is too. You can easily add in more of your favorite ingredients or remove one you do not care for, and the salad is still delicious. 

Fresh ingredients like crisp apples give you a satisfying salad on a crisp Fall day. It is heavenly! The salad is tossed together and then topped with an easy, warm homemade dressing that beats out a store-bought dressing every time!

How To Make Fall Spinach Salad

1. First, using a mixing bowl, mix the dressing ingredients. 
2. Then, pour the dressing into a saucepan over medium heat. Whisk consistently for about five minutes. Pour the dressing into a mason jar and set aside. 
3. Next, add the spinach to two bowls, followed by the chia quinoa. 
4. Then add the pecans, apples, and cranberries. 
5. Finally, drizzle the salad dressing on top of each salad before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Vegan Recipes

• Sauteed Green Beans with Garlic and Mint
• Easy Baked Breakfast Potatoes
• Cucumber Kimchi
• Instant Pot Spaghetti Squash
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Mediterranean Marinated Tomatoes
• Creamy Zucchini Hummus
• Roasted Carrot Fries
• Nourishing Herby Farro Soup
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Fall Spinach Salad

Healthy fall spinach salad with fluffy chia quinoa, apples, pecans, and a warm fall-inspired sweet nutty dressing. It’s the perfect autumn salad!

Course Salads

Cuisine American

Keyword quinoa, salad, spinach

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 756kcal

Author Jillian

Cost $5.40

Equipment

• Mixing bowl
• Measuring cups and spoons
• Zester
• saucepan
• Cutting board
• Chef’s knife

Ingredients

FOR THE WARM DRESSING:

• ¼ cup apple juice
• 1 tsp lemon zest about the zest of 1 lemon
• 2 tbsp and 1 tsp lemon juice about the juice of 1 lemon
• 4 tsp olive oil
• 1 tbsp nut butter like peanut cashew, or pecan butter
• 1 tbsp pure maple syrup
• ¼ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper or to taste

FOR THE SALAD:

• 4 cups spinach divided in half
• 1 cup of chia quinoa*** (see note below) divided in half
• ½ cup pecans divided in half
• 1 apple core removed, thin-sliced, dived in half
• ¼ cup dried cranberries divided in half

US Customary – Metric

Instructions

MAKE DRESSING:

• In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken. 
• When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside. 

MAKE SALAD:

• Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
• Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
• Then add the thinly sliced, pecans, apples, and cranberries. 

TO FINISH:

• Finally, drizzle as much of the dressing onto each salad.
• Enjoy immediately. 

Notes

How To Make Chia Quinoa:

To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water and a pinch of kosher salt.

Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa, and you will certainly have extra after making this fall salad.

After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.

Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold, about 3-6 hours minimum.

Nutrition

Serving: 2.5cups | Calories: 756kcal | Carbohydrates: 99g | Protein: 18g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Sodium: 383mg | Potassium: 1147mg | Fiber: 14g | Sugar: 31g | Vitamin A: 5706IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 7mg

Posh Plate - Healthy Feel-Good Recipes