87K views · 4.8K reactions | Lauwarmer Salat mit Halloumi Keine Lust lange zu kochen? Dann ist dieser leckere Salat deine Rettung. Mit Möhren und Kichererbsen aus dem Ofen. Und frischen Rucola on Top. Das musst du nachkochen ❤️ 🍽️ 2 Portionen 125g Halloumi 4/5 kleine Möhren 1/2 Glas Kichererbsen 2 rote Zwiebeln 2 Handvoll Rucola 2 Handvoll Pekannüsse (für 3-4 Minuten bei 180C backen) Dressing: 2 EL Olivenöl Saft von 1 Zitrone 1 TL Senf 1 EL Honig Salz & Pfeffer Karotten und Zwiebeln auf ein Backblech geben. Die Kichererbsen ebenfalls dazugeben mit Öl, Salz & Pfeffer vermengen und bei 180 Grad ca. 30 Minuten backen, nach der Hälfte der Zeit den Halloumi hinzufügen. Sobald er fertig ist, geröstete Pekannüsse, Rucola und Dressing dazugeben und alles gut vermischen. TIPP Etwas brau
71K views · 3.3K reactions | Make this nourishing salad👇🏼😍 Crunchy chickpeas, roasted sweet potatoes, quinoa, arugula, avocado, red onion and pomegranate with a creamy yogurt dressing. So delicious and wholesome! If you haven’t checked out my previous nourish bowl/salad recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿 Sweet potato and crunchy chickpeas: 2 medium sweet potatoes, peeled and diced 425g can of chickpeas, drained and rinsed Olive oil 1 tbsp smoked paprika 2 tsp garlic powder 1 tsp onion powder Generous pinch of salt and pepper Other: 2 cups arugula/rocket 1/2 red onion, sliced 1 avocado, diced 1/3 cup pomegrante 1 cup cooked quinoa, cooled Yogurt dressing: 1/3 cup coconut yogurt Juice from 1 lemon Pinch of salt 1 tbsp
1.9K reactions · 284 shares | Want to eat healthier?👇🏼🌿 Try my nourish bowls! They’re a delicious way to eat more plants, and you’ll enjoy it because they’re packed with flavour and texture with the different layers! Here we have crunchy chickpeas, roast pumpkin, red onion, lemon kale & pomegranate on a bed of hummus. If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes✨ Serves 2 Chickpeas: 2 cups canned chickpeas, drained and rinsed Drizzle of olive oil 2 tsp garlic powder 1 tsp onion powder 2 tsp smoked paprika Pinch of salt and pepper Pumpkin: 500g butternut pumpkin, peeled and diced Drizzle of olive oil Pinch of salt and pepper Kale: 2 cups chopped kale 1/2 lemon, juiced 1 tsp ol
6.1K reactions · 104 shares | The sweet, earthy flavor of beets shines alongside tangy feta and fresh dill in this easy Greek-inspired beet salad. Ingredients ⁃ 2 pounds beets, (5-6 medium) ⁃ ¼ cup extra-virgin olive oil ⁃ 2 tablespoons sherry vinegar, or white-wine vinegar ⁃ ½ teaspoon Dijon mustard ⁃ ½ teaspoon honey ⁃ ½ teaspoon salt ⁃ Freshly ground pepper, to taste ⁃ 1 stalk celery, finely chopped ⁃ 1 large shallot, finely chopped Directions 1. Preheat oven to 400˚F. Divide 2 pounds of beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool. 2. Meanwhile
1.3M views · 11K reactions | This is my current lunch on repeat. | By What Great Grandma Ate | Every time I buy rotisserie chicken from the store on busy weeks I have to get creative with ways to jazz up the white meat because everyone in my family ignores it and go straight to the dark meat. And this is one of my favorite ways to enjoy it. This is the simplest and easiest dressing that's creamy, tangy, spicy, and addictive with a hint of sweetness. You then prep the fresh and crunchy veggies and add them all to a bowl. Pour the dressing over everything and toss together. And you have the most delicious bang bang chicken salad. Add some toasted peanuts and sesame seeds just before serving for that crunchiness and nutty flavor. I personally like to extra trillion on top and this is just the
694K views · 89K reactions | Santa Fe Chicken Salad BOLD in flavor with loads of veggies and a delicious Chipotle Honey Vinaigrette. The vinaigrette is peppery/sweet/tangy and down right soul pleasing✨full recipe is linked in my profile. . Comment “salad” and I’ll send you the link or Google Search 🔍Sailor Bailey Santa Fe Salad . #food #foodstagram #chicken #salad #delicious #healthyfood #eatclean | Bailey Rhatigan | Facebook
487K views · 52K reactions | Santa Fe Chicken Salad BOLD in flavor with loads of veggies and a delicious Chipotle Honey Vinaigrette. The vinaigrette is peppery/sweet/tangy and down right soul pleasing✨full recipe is linked in my profile. . Comment “salad” and I’ll send you the link or Google Search 🔍Sailor Bailey Santa Fe Salad . #food #foodstagram #chicken #salad #delicious #healthyfood #eatclean | Bailey Rhatigan | Facebook
15K views · 5.6K reactions | Who else is obsessed with a big salad? This salad has an amazing crunch from all of the goodies & the sesame ginger dressing takes the flavor up a major notch. @waldenfarms_usaofficial dressing is a must have pantry staple! Not only is the flavor of this dressing incredible, it has ZERO calories! It has zero carbs, fat free and is diabetic friendly. When I first tasted their dressing my mind was blown! Pick them up from your local grocery store today! Ingredients 2 packs of ramen noodles 1 red bell pepper, sliced thin 2 cups green cabbage, sliced thin 2 cups red cabbage, sliced thin 4oz sliced water chestnuts, drained ¼ cup green onions, sliced thin 2 cups shredded carrots 14oz can mandarin orange slices, drained 1 cup Walden Farms Sesame Ginger Dressing Cook the ramen noodles according to the directions. Once cooked, drain the liquid and set aside. Prep all of the veggies and add to a large bowl. Add the ramen and the dressing. Mix well and enjoy! #ramen #ramensalad #salad #easyrecipes #lunchideas #lunchtime #heathlyfood #healthyrecipes #saladgoals #crunchysalad #healthysalad #freshveggies | The Salty Cooker | Facebook
14K views · 5.5K reactions | Who else is obsessed with a big salad? This salad has an amazing crunch from all of the goodies & the sesame ginger dressing takes the flavor up a major notch. @waldenfarms_usaofficial dressing is a must have pantry staple! Not only is the flavor of this dressing incredible, it has ZERO calories! It has zero carbs, fat free and is diabetic friendly. When I first tasted their dressing my mind was blown! Pick them up from your local grocery store today! Ingredients 2 packs of ramen noodles 1 red bell pepper, sliced thin 2 cups green cabbage, sliced thin 2 cups red cabbage, sliced thin 4oz sliced water chestnuts, drained ¼ cup green onions, sliced thin 2 cups shredded carrots 14oz can mandarin orange slices, drained 1 cup Walden Farms Sesame Ginger Dressing Cook
512K views · 4.5K reactions | Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing https://dishingouthealth.com/chicken-cashew-salad/ | Dishing Out Health | Facebook
151K views · 1.4K reactions | Chicken Cashew Crunch Salad with Sesame-Teriyaki Dressing https://dishingouthealth.com/chicken-cashew-salad/ | Dishing Out Health | Facebook
1.5K views · 826 reactions | 🌟 Immunity Winter Salad 🌟 Big thanks to @wellnessbygeorgie for this vibrant, immunity-boosting winter salad! Packed with fiber, plant points, and vitamin C, it’s the perfect way to keep colds at bay while treating your taste buds. 🥦✨ --- Ingredients: Salad Base: Cauliflower Broccoli Chickpeas Extra virgin olive oil Puy lentils Kale Turmeric Smoked paprika Sea salt Mixed seeds Dressing: 1 tbsp tahini 1 tsp miso paste Generous splash of apple cider vinegar --- Method: 1. Roast the Chickpeas & Veggies: Coat chickpeas in olive oil and sea salt. Roast at 400°F (200°C) for 35 minutes. Chop cauliflower and broccoli into bite-sized pieces, coat with olive oil, turmeric, and smoked paprika. Roast for 20 minutes. 2. Prepare the Dressing: Combine tahini, miso paste, and apple cider vinegar in a jar. Shake until smooth and creamy. 3. Assemble the Salad: In a large serving bowl, mix puy lentils, kale, roasted veggies, and chickpeas. Drizzle the dressing over the salad and toss to coat. 4. Finish with Crunch: Sprinkle mixed seeds on top for extra texture and plant power. --- 💡 Pro Tip: This salad is great for meal prep—just keep the dressing separate until ready to serve! For more wholesome recipes, follow @wellnessbygeorgie and don’t forget to check out @health3living for even more healthy food inspiration! #ImmunityBoosting #WinterSalad #VeganEats #HealthyLiving #PlantBasedPower #FiberRich | Healthy Living | Facebook
1.5K views · 612 reactions | 🌟 Immunity Winter Salad 🌟 Big thanks to @wellnessbygeorgie for this vibrant, immunity-boosting winter salad! Packed with fiber, plant points, and vitamin C, it’s the perfect way to keep colds at bay while treating your taste buds. 🥦✨ --- Ingredients: Salad Base: Cauliflower Broccoli Chickpeas Extra virgin olive oil Puy lentils Kale Turmeric Smoked paprika Sea salt Mixed seeds Dressing: 1 tbsp tahini 1 tsp miso paste Generous splash of apple cider vinegar --- Method: 1. Roast the Chickpeas & Veggies: Coat chickpeas in olive oil and sea salt. Roast at 400°F (200°C) for 35 minutes. Chop cauliflower and broccoli into bite-sized pieces, coat with olive oil, turmeric, and smoked paprika. Roast for 20 minutes. 2. Prepare the Dressing: Combi
703K views · 1.2K reactions | Thai Peanut Salad- Ingredients: 1 medium head cabbage shredded- 2 carrots shredded- 1/2 bunch green onions sliced- 1 red bell pepper thinly sliced- 1/2 bunch cilantro chopped- 2/3 cup chopped roasted peanuts- Kosher salt and pepper to taste——Dressing: 1/4 cup creamy peanut butter- 2 tablespoons coconut aminos- 1 lemon zest, and juice- 1 tablespoon honey- 2-3 tablespoons water to thin the dressing as desired—Optional add on- 1 tablespoon Sesame Oil-2 tablespoons rice wine vinegar- Instructions: Whisk the dressing in a large bowl until smooth. Add water as needed to thin it until it reaches your desired consistency. Stir in the cabbage, carrots, green onions, pepper, cilantro, and peanuts. Season to your taste and thoroughly toss to coat the salad with the creamy peanut dressing. | Healthy Fitness Meals | Facebook
347K views · 672 reactions | Thai Peanut Salad- Ingredients: 1 medium head cabbage shredded- 2 carrots shredded- 1/2 bunch green onions sliced- 1 red bell pepper thinly sliced- 1/2 bunch cilantro chopped- 2/3 cup chopped roasted peanuts- Kosher salt and pepper to taste——Dressing: 1/4 cup creamy peanut butter- 2 tablespoons coconut aminos- 1 lemon zest, and juice- 1 tablespoon honey- 2-3 tablespoons water to thin the dressing as desired—Optional add on- 1 tablespoon Sesame Oil-2 tablespoons rice wine vinegar- Instructions: Whisk the dressing in a large bowl until smooth. Add water as needed to thin it until it reaches your desired consistency. Stir in the cabbage, carrots, green onions, pepper, cilantro, and peanuts. Season to your taste and thoroughly toss to coat the salad with the creamy
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