Ingredients You’ll Need

To make things even easier, I’ve included a quick visual of the simple ingredients you’ll need. It’s surprising to see how little it takes to pull together a flavorful, healthy, homemade side dish.

• Carrots: I like to look for nice thick carrots ot make this recipe. Remember, you want them to be slightly bigger than your potatoes, so slice them on a slight angle and keep them nice and chunky.
• Baby potatoes: I tested this recipe with both red and yellow baby potatoes. The good news? They were both delicious, so use what you can find. Be sure to slice them into thick coins, rather than cutting them in half. This allows the carrots and potatoes to cook at the same speed, ensuring they have nice, crispy, golden edges.
• Olive oil: A little goes a long way – you need just enough to create a light coating on your vegetables.
• Sea salt: If you’ve ever made my crispy oven-roasted potatoes (which are SO good!), you know that I never salt my potatoes before cooking them. Salt pulls the water out of your vegetables, causing them to steam instead of roast when cooking. If you want crispy, golden edges, hold off on the salt before roasting and then generously season your carrots and potatoes with a good-quality sea salt once they are done cooking. Trust me on this one!
• Fresh thyme: I love, love, love fresh thyme… it brings an earthy, herby touch that screams fall holiday table! You can leave the sprigs whole or strip off the leaves before adding. If fresh thyme is not available, simply swap some dried ground thyme.

HEALTHY EATING TIP from your favorite health coach
Did you know that incorporating root vegetables (like carrots and potatoes) into your diet is an easy and effective way to curb a sweet tooth naturally? It’s true! These naturally sweet and starchy veggies are rich in complex carbohydrates and fiber. This helps keep your blood sugar stable and satisfy those cravings in a gentle, nourishing way. It’s one of my favorite clean-eating tricks!

How to Make Roasted Carrots and Baby Potatoes

Alright, let’s do this! Blink and you might miss it—this recipe comes together in no time and will have everyone excited to eat their veggies.

Ways to Serve Roasted Vegetables

There are so many ways to enjoy your sheet pan carrots and baby potatoes. Our family loves them with Grilled chicken and a light green salad for an easy weeknight meal. And they are also delicious with breakfast! Whenever I have leftovers, I’ll add them to a healthy breakfast frittata or pair them with a high-protein egg and cottage cheese scramble.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Sheet Pan Roasted Carrots and Baby Potatoes

Sheet Pan Roasted Carrots and Baby Potatoes are the weeknight hero you didn’t know you needed! With just one pan, a handful of budget-friendly ingredients, and minimal prep, you’ve got a healthy, colorful side that’s bursting with flavor. It’s simple enough for busy nights, yet tasty enough to earn a spot on your holiday table!

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 165kcal

Author Dani Spies

Ingredients

• 1 pound carrots 2-4 carrots, depending on their size
• 1 pound baby potatoes sliced into thick coins
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• A few sprigs of fresh thyme
• 1/2 teaspoon sea salt

Instructions

• Preheat oven to 400°F and move the rack to the middle position.
• Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
  
• Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
• Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
  
• Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
• Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!
  

Video

Nutrition

Serving: 0.25recipe | Calories: 165kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 376mg | Potassium: 842mg | Fiber: 6g | Sugar: 6g | Vitamin A: 18947IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg

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Ingredients You’ll Need

If you’re like me and you like a visual before you jump into a recipe, here it is! Most of these ingredients you probably have on hand. Just make sure ot grab fresh rosemary and your kabocha next time you pop into the grocery store.

Prepping Your Kabocha

After testing multiple ways of cutting into a kabocha squash, I have discovered the two most important steps to make this process as easy as possible.

1. Pop the squash in the microwave for 2–3 minutes to soften the skin slightly. This will make cutting much easier because you won’t have to wrestle with a hard exterior.
   
2. You must use a high-quality, sharp chef’s knife for cutting. This isn’t the time to reach for a dull, whimpy knife. You need something strong and reliable. This 7-inch chef’s knife is my go-to whenever I’m working with Kabocha. You want to use something like this, trust me!

Ways to Serve Your Squash

This winter squash is a beautiful side dish on any holiday table! But when I’m looking for a quick, no-brainer healthy dinner for my family, I pair it with cast-iron chicken thighs. It’s the perfect cozy combo.

If I’m lucky enough to have leftovers, I eat them for breakfast right alongside scrambled eggs with hidden cauliflower rice. Kabocha and eggs are the perfect combo, and this veggie, fiber, and protein-packed breakfast is to-die-for.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Cinnamon-Spiced Roasted Kabocha Squash w/ Maple Butter

Cinnamon-spiced roasted kabocha squash is a quick and delicious sheetpan side dish that's not butternut squash, lol! Bite-sized chunks of kabocha are tossed with olive oil, cinnamon, and salt and roasted until caramelized and tender. Finished with a drizzle of rosemary maple butter, this nutrient-dense veggie side is perfect for holiday meals and easy enough for a busy weeknight.

Course side dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 servings

Calories 129kcal

Author Dani Spies

Ingredients

• 3-3.5 pound Kabocha squash seeded and cut into 1-inch cubes (about 8-10 cups chopped)
• 1 tablespoon avocado oil
• 1 heaping teaspoon cinnamon
• 1/2 teaspoon sea salt plus more for finishing
• 2 tablespoons butter
• 2 tablespoons maple syrup
• 2 teaspoons fresh chopped rosemary

Instructions

• Preheat your oven to 425°F and adjust the rack to the center position. On a rimmed baking sheet, toss the squash with olive oil, cinnamon, and salt until evenly coated. Spread the squash out in a single layer, leaving a little space between each piece—this helps them brown and roast evenly on all sides.
  
• Roast for 25 minutes (no need to flip!) or until the bottoms are golden brown and the squash is fork tender.
  
• While the squash is cooling, add the butter and maple syrup into a small bowl and pop into the microwave for 20-30 seconds or until melted. Stir in the fresh chopped rosemary.
  
• Transfer the roasted squash to a serving dish and drizzle with maple butter. Top with a fat pinch of sea salt and enjoy!
  

Video

Notes

Storing Leftovers

• To store leftovers: Let the squash cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat in the oven or air fryer to bring back some of that roasted texture.

Nutrition

Serving: 0.167recipe | Calories: 129kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 233mg | Potassium: 811mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3217IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg

© Clean & Delicious

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I’m always trying to find easy ways to get more veggies on the table, and I’ve discovered that Broccolini (sometimes called baby broccoli, but not the same as sautéed broccoli) is about as quick and easy a veggie side dish gets!

Unlike most vegetables, there’s no chopping required and very little prep work (just trim the ends). Plus, it cooks in under 20 minutes. Yep! That’s why sauteed broccolini has pretty much become my veggie bestie – I make this recipe for holidays (because it’s just that good!) and I’ll whip it up on a busy Tuesday night (because it’s just that simple).

Ingredients You’ll Need

I love seeing a visual of the ingredients that go into a recipe before I start cooking! Plus, these simple everyday ingredients are so beautiful, I just had to share a photo.

How to Make Sautéed Broccolini

Ok, here we go! Don’t blink because this recipe comes together faster than you can, “OMG, That’s So Good!”

Pop on a lid! This is the secret to making super tender broccolini. I’ve tried to skip this step in the past, but I always end up with tough stems. Taking a few minutes to steam the broccolini right in the pan is the secret to super-tender broccolini – trust me on this – you don’t want to skip it.

How To Serve Your Broccolini

Let’s first acknowledge that eating this with a fork straight from the pan totally works and is hard to resist!

But when it comes to building a meal, I often serve this alongside my crispy cast-iron salmon for a quick weeknight meal. And also highly recommend pairing it with my Creamy Cottage Cheese Alfredo Pasta for a simple, family-friendly meal that’s packed with protein, fiber, and healthy carbs. It’s seriously fall-down-delicious.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Sautéed Broccolini with Fresh Lemon and Garlic

Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.

Course side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories

Author Dani Spies

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic thinly sliced
• 1/4-1/2 teaspoon red pepper flakes
• 2 bunches broccolini trimmed, halved lengthwise if thick (about 12 ounces)
• 1/4 teaspoon sea salt plus more to taste
• 1/4 cup water
• 2 tablespoons fresh lemon juice

Instructions

• Heat olive oil in a 12-inch skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Cook for 30 seconds, then add the broccolini with another pinch of salt and gently toss for 1 to 2 minutes, or until the broccolini is lightly coated with the oil.
  
• Add the water, cover the pan, and cook for 8-10 minutes, tossing occasionally, or until tender and vibrant green. This will create steam in the pan and help the broccolini stems soften.
  
• Remove from the heat, toss with lemon juice, and season well.
  
• Serve with extra lemon slices and Parmesan cheese if desired!
  

Video

Notes

Storing Leftovers

• Refrigerate: Let the sautéed broccolini cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
• Reheat: For the best texture, warm it in a skillet over medium heat with a splash of water until heated through. You can also microwave it in 30-second bursts until heated through.
• Avoid freezing: Broccolini becomes mushy when frozen and thawed, so it’s best enjoyed fresh or straight from the fridge.

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Does The Color of Your Sweet Potato Matter?

Absolutely, yes. The color matters most! While the cooking technique, of course, matters, it’s the color of your sweet potato that will determine the texture! Each variety—cream, purple, red, and orange—has its own unique flavor and texture, so let’s break down what each one is like after baking:

Cream (White-Fleshed) Sweet Potatoes

First up, we have cream or white-fleshed sweet potatoes. When these bake up, they have a drier, starchier texture, kind of like a regular potato. They’re not as sweet as some other varieties and have a mild, nutty flavor. They’re dense, so you get that satisfying, hearty bite, which is great if you like a less sugary taste in your sweet potatoes. I love this variety. It tastes similar to a biscuit when topped with butter and sea salt.

Purple Sweet Potatoes

Next are the beautiful purple sweet potatoes, often called Japanese sweet potatoes! These have a gorgeous, vibrant purple color inside, and the texture is also dry and dense when baked. Think of it almost like a crumbly, starchy potato that holds its shape really well. The flavor is mild and earthy—definitely not as sweet as the orange or red ones, so they’re perfect if you want something a little more savory.

Red Sweet Potatoes

The red sweet potatoes (sometimes called garnet or jewel) have a lovely, deep orange flesh inside. When baked, these are much softer and creamier than the cream and purple varieties. As a matter of fact, if you want a super creamy and sweet baked sweet potato, this is the variety I recommend. They’re super moist, with a sweet, rich flavor that can even get a little caramel-like around the edges as they bake. They’re perfect if you love that classic, sweet flavor we often think of when we think “sweet potato.”

Orange Sweet Potatoes

Finally, we have the classic orange sweet potatoes—the ones we usually see around Thanksgiving! When baked, they have a fluffy, almost creamy texture. They’re moist but not as dense and creamy as the red sweet potatoes. They’re naturally super sweet, which makes them great for recipes like sweet potato casseroles or pies, but they’re also fabulous for a simple side dish with a bit of butter and cinnamon.

So there you have it! Each type has its own flavor and texture that really shines when baked, and there are so many ways to use each one, depending on what kind of dish you’re making. Try them all and see which one is your favorite!

How To Bake The Perfect Sweet Potato in The Oven

This is more of a how-to than an actual recipe. Once you’ve mastered this tried-and-true method, you will never stop making (and eating!) baked sweet potatoes. They will become one of your go-to-eat-and-repeat meals, I promise!

Start by preheating the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray. If you don’t have a wire rack, don’t worry! Place the sweet potatoes directly on the parchment paper, which will still be delicious. However, I find that they cook more evenly using the wire rack because this allows the hot air to circulate all around the potatoes.

Next, rinse your sweet potatoes under cold water and scrub them well (they can be pretty dirty!). If you notice any blemishes or soft spots, cut them out with a pairing knife.

Once they’re all clean, thoroughly pat them dry with a paper towel. This is an important step. If you bake them while wet, they will not get the crispy exterior we all know and love.

Oh! That reminds me. Wrapping your potatoes in foil is unnecessary before baking – this outdated technique will create a soggy potato. Hooray for one less step.

Poke some holes in your potatoes with a fork to allow steam to escape so the insides become perfectly creamy and soft. Place the potatoes onto the prepared rack.

Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside when pierced with a fork.

Can you eat the skin of a sweet potato? Absolutely, you can (and should!) eat sweet potato skin! The skin is packed with fiber, vitamins, and antioxidants, which can help improve digestion, boost your immune system, and keep you feeling fuller longer.

Plus, the skin adds a nice texture and slightly earthy flavor to your dish. So, next time you cook sweet potatoes, keep the skin on for an extra nutrition boost!

Delicious Toppings for a Baked Sweet Potato

Here’s where you can have some fun with your sweet potato! After baking your sweet potato, you have so many topping options. Here are some of my favorites:

• Classic baked sweet potato: Top with a pat of butter, sea salt, and pepper. It’s simple and delicious enough to make you fall out of your chair.
  
• Loaded baked sweet potato: Add Greek yogurt, bacon, shredded cheese, and chopped scallions. #swoon
  
• Dessert baked sweet potato: Top with Greek yogurt, cinnamon, chopped walnuts, and honey.
  
• Breakfast sweet potato: Fill your sweet potato with scrambled eggs (I love adding cauliflower rice to my scrambled eggs!) and chopped avocado. It’s so good!
  
• Chili-stuffed sweet potato: Scoop your favorite chili right over your potato. Turkey chili and beef chili are packed with protein and make the best potato topper. Sometimes, I make the filling for my stuffed zucchini boats and spoon it on my baked potato.
  
• Chicken stuffed sweet potato: Add buffalo chicken bites or slow-cooker shredded chicken to your potato. This easy, protein-packed meal is perfect for meal prep and is so satisfying.

How to store baked potatoes

These perfectly baked sweet potatoes are great for meal prep! I love cooking four to six potatoes on the weekend to use as a head-start ingredient for a busy week. Here’s how to store and reheat them.

• To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.
• To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.

More Sweet Potato Recipes to Enjoy

• Mashed Sweet Potatoes with Greek Yogurt
• Roasted Sweet Potato Chunks
• Healthy Sweet Potato Casserole
• Sweet Potato & Black Bean Chili
• Baked Sweet Potato Fries
• Baked Sweet Potato Wedges

WATCH HOW TO BAKE A SWEET POTATO IN THE OVEN (VIDEO!)

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.

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Whole Baked Sweet Potatoes

Learn how to bake a whole sweet potato in the oven perfectly every time. This easy-peasy method requires five minutes of prep time and cooks in under an hour. Oven-baked sweet potatoes are perfect for meal prep, can be a delicious side dish, and provide an excellent base for a healthy dinner!

Course how-to, side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 194kcal

Author Dani Spies

Ingredients

• 1-4 sweet potatoes
• optional: butter, sea salt, black pepper

Instructions

• Preheat the oven to 400°F. Set a wire rack on a parchment-lined baking sheet and spray the rack with cooking spray.
• Give your sweet potatoes a good scrub under cold water, then pat them dry.
  
• Place the potatoes on the prepared rack. Use a fork to poke holes in them. I like to poke 4-6 holes per potato which allows the steam to escape while they bake.
  
• Bake for 45-60 minutes (depending on their size) or until the exteriors are lightly browned, puffed up, and soft inside. A fork or knife should slide into the potato easily when it’s done.
  
• Slit each potato lengthwise and top with your favorite topiings. A pat of butter, sea salt, and fresh black pepper is a classis and so delish!
  

Video

Notes

These perfectly baked sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch, dinner or use in various recipes! 

• • To store: Place the cooked sweet potatoes in an airtight container or storage bag and store in the fridge for 4-6 days.

• • To freeze: Once the sweet potatoes have cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• • Reheating: They can be easily reheated in the oven for 10-15 minutes at 400°F. You can also reheat them in the microwave, but be warned, the skin will not crisp up.

Nutrition

Serving: 1potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

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I love pasta salads packed with lots of fresh veggies and this Greek Pasta Salad is just that! Similar to my Italian Pasta Salad this is the perfect side dish for potlucks, picnics, and BBQs. It’s also great for meal prep as it tastes even better the next day and makes for a lovely, light lunch.

Unlike my tuna pasta salad, healthy macaroni salad, and creamy potato salad (which are all delish!), this pasta salad is made with a Greek Vinaigrette and no mayo! So it’s a light, bright salad that is also super versatile – feel free to swap in your favorite veggies, trade the pasta for gluten-free pasta or add more protein with some chopped grilled chicken or hard-boiled eggs.

Why you should make this recipe

• Incredibly delicious: This Greek pasta salad is the perfect combination of crunchy veggies, al dente pasta, creamy feta cheese, and a light, bright homemade Greek salad dressing. This one is a crowd-pleaser for sure! 
• Quick & easy: This recipe is simple and takes very little hands-on time to put together. Chop your vegetables and make the dressing as you boil your pasta. Then, into the fridge for a couple of hours of chill time.
• Perfect for large gatherings: Everyone loves a good pasta salad and this recipe is no exception. This salad also serves a crowd making it great for hosting parties, potlucks, and other get-togethers.

Ingredients needed

This Greek pasta salad recipe is made with simple, nourishing ingredients that combine for a taste you’re going to love. Here’s everything you’ll need:

• Pasta: Use any short pasta you’d like. Great options are penne, bowtie pasta, or fusilli.
• Veggies: Crisp cucumber, bursts of juicy grape tomatoes, bell pepper, and red onion make this salad recipe pop with fresh, vibrant flavor.
• Olives: We’re using pitted Kalamata olives here, but feel free to swap them with sliced black olives or omit, if you’re not a fan.
• Cheese: For that classic Greek salad flavor. To make this salad vegan, simply omit it.
• For the dressing: A simple mix of garlic, dijon mustard, oregano, lemon juice, red wine vinegar, olive oil, sea salt, and black pepper tops the salad for incredible flavor.

How to make this recipe

1. Boil pasta: Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.

2. Assemble salad: Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion and feta cheese.  

3. Make the dressing: Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.

4. Add the dressing, chill and serve: Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!

Expert tips

• Salt the pasta water: Adding salt to the pasta water seasons the noodles and adds extra flavor to the dish. We usually add 1 teaspoon salt to 4 cups of water.
• Cook pasta to al dente: Cooking the pasta too long can lead to a soggy pasta salad. The noodles soften as they soak in the dressing.
• Dressing: This salad is lightly dressed. If you’d like extra dressing, feel free to 1.5x the dressing.
• Make ahead: This is the perfect recipe to make in advance. Let all of the ingredients soak up the dressing for at least 2 hours or overnight in the fridge. It will be even tastier the next day!

Variations

Pasta salads are versatile and easy to customize with extra or different ingredients. Here are some ideas:

• Gluten-free: Make this gluten free by using gluten-free pasta, like brown rice pasta.
• Veggies: Add even more veggies. Artichokes, mushrooms or sun-dried tomatoes would new flavors and textures.
• Cheese: Try swapping the feta cheese with mini mozzarella balls, crumbled goat cheese, cheddar cheese cubes, diced pepper jack, or crumbled blue cheese.
• Protein: This salad is great with the addition of chopped grilled chicken or salmon.
• Make it spicy: For a little heat, mix in diced jalapeños, a pinch of cayenne pepper, or a couple of dashes of crushed red pepper flakes.

Storage recommendations

• Make ahead: This salad is great to make a day in advance of serving it because it gets tastier over time. You can also mix the vinaigrette together up to 2 days in advance, and store it in a sealed container in the refrigerator.
• Storing leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. Before serving again, give it a good stir, taste, and season again, as needed. This salad is best served chilled.

GREEK PASTA SALAD RECIPE VIDEO

While this recipe is easy to make it always helps to watch a quick video (and learn a few tips). Give it a watch below!

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Healthy Greek Pasta Salad (Quick & Easy!)

This quick and easy-to-make Healthy Greek Pasta Salad is tossed in a light and delicious Greek salad dressing and packed with veggies. It's a delicious combination of fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! This simple pasta salad makes a great summer side dish or light lunch and is also perfect for meal prep.

Course salad, side dish

Cuisine American, Greek

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 1 cup servings

Calories 239kcal

Author Dani Spies

Ingredients

• 16 ounces short pasta (penne, bowtie, fusilli, etc)
• 1 English cucumber diced
• 1 pint grape tomatoes halved
• 1 bell pepper diced (yellow or orange)
• 1/2 cup pitted kalamata olives sliced
• 1/2 cup red onion diced
• 3 ounces feta cheese crumbled

Greek Salad Dressing

• 1 large clove of garlic crushed
• 1/2 teaspoon dijon mustard
• 1 teaspoon dried oregano
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
  
• Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion and feta cheese.
  
• Combine garlic, oregano, lemon juice, red wine vinegar and dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
  
• Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
  

Notes

This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.

Store leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg

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The post Healthy Greek Pasta Salad (Quick & Easy) appeared first on Clean & Delicious.

As much as I love a good Creamy Red Potato Salad, the flavor of this 25-Minute German Potato Salad is hard to beat. It’s a vinegar-based, no-mayo potato salad tossed in a tangy bacon vinaigrette and served warm. Simple to make and deliciously addictive!

Reasons you will love this recipe

• Incredibly flavorful: Made with just a handful of simple ingredients, this dish has lots of flavors and textures!
• Healthy: Classic potato salad is typically made with mayo or sometimes sour cream, which makes it pretty rich and higher in fat and calories. This German potato salad recipe has only 6 grams of fat and under 200 calories per serving, so it’s a great alternative when looking for a lighter option.
• Quick & easy to make: With a little bit of multitasking, you can have this salad on the table in under 30 minutes!

Ingredients needed

The ingredients needed for this German potato salad recipe are quite simple. Here’s everything you’ll need:

• Potatoes: Use small red potatoes or yellow potatoes for the recipe. Either one works well because they have a waxy texture and will hold their shape after boiling, yet absorbs the warm dressing.
• Bacon: We’re adding pieces of crispy bacon to add texture and flavor to the salad. And the bacon grease is used to sauté the onion and add extra deliciousness to the vinaigrette.
• Red onion: Many recipes use yellow onion, but we love the milder flavor and color red onions added to the salad.
• Dressing: To make the dressing, sauté red onions in the bacon grease, and mix with Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper. So good!
• Herbs: For color and freshness, you can add some chopped fresh parsley over the finished salad.

How to make this recipe

With just a few simple steps, you’ll be enjoying the best potato salad in no time! Here’s the simple process:

1. Prep: Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by an inch or so.
2. Cook potatoes: Bring the potatoes to a boil over high heat then reduce the heat and simmer until the potatoes are fork tender, about 5-8 minutes after boiling. Drain the potatoes and set aside.

• Fry bacon: While the potatoes cool, heat a large skillet over medium heat. Sauté the bacon until it begins to render some of its fat. Once brown and crispy, remove the bacon heat. Place on a paper towel-lined plate to absorb the extra grease.

4. Remove extra grease: Once cooled and safe to handle, carefully pour the excess grease from the pan, leaving 3 tablespoons in the pan. I like to remove it all and then measure out 3 tablespoons to add back.
5. Sauté onion: Heat the bacon grease over low heat and add the diced onion. Sauté until the onions are tender and translucent.
6. Make the dressing: Turn off the heat and whisk in Dijon mustard, vinegar, maple syrup, salt and pepper.

7. Toss the salad in dressing: Pour the dressing over the salad and toss well. Gently toss in fresh chopped parsley (if using!).
8. Serve: Enjoy warm (my personal preference!), cold, or room temperature.

Expert tips

• Best potatoes to use: It’s best to use a waxy potato, like red or yellow potatoes, for this recipe. Do not use starchier russet potatoes, as they will likely fall apart when stirring together all of the ingredients.
• Prepping potatoes: Cut the potatoes, so that all of the pieces are about the same size. This will help them cook evenly and at the same rate.
• Tossing dressing: Gently toss the potatoes with the dressing. We don’t want this dish to end up looking like mashed potatoes!
• Herbs: Aside from fresh parsley, fresh dill, green onions or chives will work to garnish this dish.

Frequently asked questions

Storage recommendations: Leftover potato salad will keep for 3 to 5 days in an airtight container in the refrigerator. I do not recommend freezing this recipe.

More Healthy Salad Sides:

• Italian Pasta Salad
• Healthy Macaroni Salad 
• Orzo Pasta Salad with Roasted Vegetables
• Italian Potato Salad with Artichokes

If you make this 25-Minute Warm German Potato Salad, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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25-Minute German Potato Salad (Warm Recipe!)

Warm German Potato Salad is a no-mayo, vinegar-based potato salad that is prepared in just 25 minutes using small red or yellow potatoes. Layered with crispy bacon, diced red onion, tangy Dijon mustard, apple cider vinegar, a hint of maple syrup, and a sprinkle of sea salt and black pepper. This is a healthy and delicious dish that is easy to make and perfect for potlucks, picnics, parties, and barbecues.

Course side dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 196kcal

Author Dani Spies

Ingredients

• 2 pounds small red or yellow potatoes
• 4 slices nitrate-free bacon
• 1 red onion diced
• 1 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: small handful of fresh parsley chopped

Instructions

• Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the potatoes by an inch or so.
  
• Bring the potatoes to boil over high heat then reduce the heat and simmer until the potatoes are fork tender, about 5-8 minutes after boiling. Drain the potatoes and set aside.
  
• While the potatoes cool, heat a large skillet over medium heat (I like to use a cast iron skillet), sauté the bacon until it begins to render some of its fat. Once brown and crispy, shut off the heat, remove the bacon from the pan and place on a paper towel lined plate to absorb the extra grease.
  
• Once cooled and safe to handle, carefully pour the excess bacon grease from the pan, leaving 3 tablespoons in the pan (I like to remove it all and then measure out 3 tablespoons to add back). Heat the bacon grease over low heat and add the diced onion. Sauté until the onions are tender and translucent.
  
• Turn off the heat and whisk in Dijon mustard, vinegar, maple syrup, salt and pepper.
  
• Pour the dressing over the salad and toss well. Gently toss in fresh chopped parsley (if using!). Enjoy warm, cold or room temperature.
  

Notes

Leftover potato salad will keep 3 to 5 days in an airtight container in the refrigerator. We do not recommend freezing this recipe.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 347mg | Potassium: 771mg | Fiber: 3g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg

© Clean & Delicious

The post 25-Minute German Potato Salad (Warm Recipe!) appeared first on Clean & Delicious.

Cauliflower mashed “potatoes” will definitely become a family favorite at your dinner table. They’re so simple to make with just a handful of ingredients and they pair so well with almost any main entree, from steaks to turkey, chicken, seafood, and more! These are a great substitute for classic mashed potatoes and they taste just as good, if not better! Rich, buttery and so satisfying with every bite.

Why you should make this recipe

• So easy to make: All you need is 3 key ingredients to make this mashed cauliflower recipe. Then, just steam, stir and serve!
• Healthy: Low-carb, loaded with nutrients, antioxidants and fiber, this keto recipe is great for whenever you’re looking to keep the carbs at bay, but still relish in mouthwatering flavors.
• Incredibly delicious: The combination of butter and garlic mixed in with the cauliflower is the perfect blend of flavors that are savory and wonderful.

Ingredients needed

This cauliflower mash recipe requires only a few simple ingredients to make and is the perfect side dish to any meal. Plus, this recipe is even easier to make than regular mashed potatoes. Here’s what you’ll need:

• Cauliflower: We’re using one full head of cauliflower. We recommend fresh cauliflower for the best flavor and texture.
• Butter: You can’t have cauliflower mashed “potatoes” without butter! Feel free to use salted or unsalted butter, and even vegan butter works to make this recipe completely dairy free.
• Garlic: Sautéed garlic adds so much flavor. Nothing beats garlicky mashed potatoes, and this mashed cauliflower tastes just like the regular version.
• Seasonings: Add plenty of sea salt and pepper to bring out all of the flavors. We also like to garnish with fresh herbs, like thyme sprigs or even chives. Parsley would be great too.

How to make this recipe

For full, printable instructions, reference the recipe card at the bottom of the post.

• Prep the cauliflower: Trim the leaves off the cauliflower, remove the core and cut into florets.
• Cook cauliflower: Bring a couple inches of water to a boil in a medium pot. Place a steamer insert in the pot, add the cauliflower florets and steam for 8-10 minutes or until fork tender.

• Sauté the garlic: While the cauliflower is steaming, heat the butter in a small sauce pan on medium-low heat. Add the garlic and cook until fragrant (20-40 seconds), then remove from heat. Be careful not to burn the garlic.  

• Combine + blend ingredients: Remove the steamed cauliflower from the pot and place in a food processor. Add the garlic and a pinch of sea salt. Blend until the cauliflower is smooth (it will still have texture). Taste and adjust seasonings to your liking.
• Serve: Transfer to a serving bowl and top with an extra pat of butter, sprinkle of black pepper and fresh thyme. Serve and enjoy.

Expert tips

• Cut your cauliflower into similar-sized pieces, so that it will all cook at the same rate. This helps it cook consistently and faster than just steaming large pieces of cauliflower.
• Drain all of the liquid. Make sure the cauliflower is fully drained before adding it to the food processor. We recommend letting it sit in the colander for at least a minute and giving it a couple of good shakes to ensure all of the water has drained and it is not watery!
• Taste & season. Cauliflower doesn’t absorb salt the same way potatoes do, so it’s best to use less and taste as you season, so this dish doesn’t taste too salty.
• We prefer to use a food processor for the creamiest result, but you can also make a chunky mixture by using a potato masher.

Customize this recipe

This recipe is delicious as-is, but feel free to add other ingredients to change things up. Here’s some ideas:

• Herbs: Use any favorite fresh herbs (or dried herbs) and as much as you prefer. We like thyme or chives, but rosemary or parsley is delicious too.
• Cheese: Try stirring in up to 3/4 cup of shredded cheese, or 1/4 cup of a soft cheese such as cream cheese or a spreadable type cheese.
• Toppings: Finish with a sprinkling of bacon or crispy onions.

Storage recommendations

• Store: Place in an airtight container in the refrigerator for up to 4 days.
• Freeze: Place in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw completely before reheating.
• Reheat: Rewarm in a pot on the stove or in the microwave until the keto cauliflower mashed potatoes are heated through.

More healthy sides to try

• Green Bean Almondine
• Wild Rice Stuffing
• Brussels Sprouts with Pancetta
• Dairy-Free Mashed Potatoes
• Savory Mashed Butternut Squash
• Healthy Sweet Potato Casserole

If you make and enjoy this healthy mashed cauliflower recipe, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Fluffy Mashed Cauliflower (just 3 ingredients!)

Learn how to make the BEST soft and fluffy Mashed Cauliflower! This easy cauliflower mash recipe is made with just 3 key ingredients, and is a great alternative to the traditional mashed potatoes. Tasty, creamy, low carb, and the perfect side dish during the holiday season and all year round for family dinners.

Course side dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 88kcal

Author Dani Spies

Ingredients

• 1 head cauliflower
• 2 tbsp pastured butter
• 2-3 cloves garlic minced
• Sea salt and pepper to taste
• 1 tsp finely chopped thyme chives are also delicious

Instructions

• Trim the leaves off the cauliflower, remove the core and cut into florets. Bring a couple inches of water to a boil in a medium pot. Place a steamer insert in the pot, add the cauliflower florets and steam for 8-10 minutes or until fork tender.
  
• While the cauliflower is steaming, heat the butter in a small sauce pan on medium-low heat. Add the garlic and cook until fragrant (20-40 seconds), then remove from heat. Be careful not to burn the garlic.
  
• Remove the steamed cauliflower from the pot and place in a food processor. Add the olive oil, garlic, and a pinch of sea salt. Blend until the cauliflower is smooth (it will still have texture). Taste and adjust seasonings to your liking.
  
• Transfer to a serving bowl and top with an extra pat of butter, sprinkle of black pepper and fresh thyme. Serve and enjoy.
  

Notes

• Store: Place in an airtight container in the refrigerator for up to 4 days.
• Freeze: Place in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw completely before reheating.
• Reheat: Rewarm in a pot on the stove or in the microwave until heated through.

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 88mg | Potassium: 438mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 70mg | Calcium: 36mg | Iron: 1mg

© Clean & Delicious

The post Fluffy Mashed Cauliflower (just 3 ingredients!) appeared first on Clean & Delicious.

Today, we’re going to talk about my favorite low-carb side dish: cauliflower rice! Have you tried it, yet?

If not, it’s time to learn a couple of simple methods for how to make cauliflower rice and how to cook it. Cauliflower rice is really versatile: as a delicious side dish, as a substitute for rice with stir fries, etc., or turned into something completely surprising, such as tortillas or pizza crust.

I know, you can buy cauliflower rice from the store, but why do that when it’s SO easy to make your own, plus it’s super fresh that way!

Why you’ll love this recipe

• A healthy side: Filling, nutrient-rich, low in carbs, and low in calories, this cauliflower rice recipe is also gluten-free and keto-friendly!
• Flavorful: Cauliflower may be a bit bland for some, but we’ll show you how to season it with salt, pepper, and garlic powder (or any of your favorite spices).
• Easy to make: This delicious side is so easy to prep with a simple process and just a few ingredients. Less than 20 minutes from the kitchen to the table!

What you need

Cauliflower rice is the perfect low-carb side dish recipe to serve with a variety of main meals. You can also convert this uncooked cauliflower rice into lots of recipes, from pizza crusts to tortillas. It can even be added to soups, burrito bowls or salads. Here’s what you’ll need for a simple side dish:

• Cauliflower: Look for a firm unblemished white head with compact florets. The outer leaves should be green and fairly fresh looking. The larger the cauliflower, the more rice you’ll get.
• Oil: Just a bit of heart-healthy extra virgin olive oil or coconut oil is needed for sautéing. If you prefer, you can also cook the “rice” with a bit of butter and/or another oil of your choice. Avocado oil is another great option.
• Flavor makers: Keep this simple or add other flavorings like minced garlic, diced onion, fresh herbs and/or any favorite spices.
• Salt and pepper: Simple seasoning that enhances the flavor of the “rice”. You can add other seasonings that you like, too.

How to rice cauliflower

Prepare the cauliflower

Before you proceed with the methods below, prepare the cauliflower by:

• Wash the whole head and thoroughly dry it.
• Remove all the green parts and discard them.
• Cut the cauliflower in half and remove the core. 
• If you’re using a box grater, chop it into large chunks.
• If you’re using a food processor, chop it into small florets.

Box grater method

Grated cauliflower rice is fairly quick and easy, so if you don’t have a food processor, no problem. Just grate large chunks of cauliflower into rice using the medium-large sized holes (the side commonly used to grate cheese) of any hand-held or box grater.

This method is a little messier than using a food processor, but it’s also handy if you don’t have one or don’t feel like getting yours out. It also works well if you only need a small amount of cauliflower rice.

Food processor method

There are two easy ways for how to make cauliflower rice using a food processor. You can use a grater attachment or just toss chopped cauliflower right into the bowl of the processor. Either method works great! Here’s how:

• Grater attachment: Attach the grater attachment to your food processor. Feed the chopped small florets through the chute to grate into “rice”.
• No grater attachment: Fill the food processor container no more than halfway full with small cauliflower florets. Pulse back and forth until the cauliflower resembles grains of rice. You may need to stop to scrape down the sides once or twice. Work in batches, as needed.

Tips for success

A few tips and tricks for perfect riced cauliflower every time!

• Once you’ve riced the cauliflower, we recommend transferring it to a clean dish towel or paper towel, then press or squeeze to remove any excess moisture, which can make your dish soggy.
• When you see that most of the cauliflower in the food processor has the right texture, but there are still a few large pieces, stop. Remove the larger pieces, scrape the rice out of the processor into a large bowl, and put the large pieces into the next batch. Don’t over process the cauliflower into tiny bits or it will turn out like mush.
• When cooking the rice as a side dish, feel free to season it any way you like. Just like white rice, you can make a pilaf, season it with southwestern spices, or add pretty much whatever you like.
• If you’re using cauliflower rice in salads or as a soup mix-in, there’s no need to cook it first. When it’s being used as a side, in a pilaf, or as the base for a veggie bowl, it can benefit from a quick sauté in a pan.

Make ahead option

A whole head of cauliflower makes quite a bit of “rice”! The good news is you can freeze the raw cauliflower rice in labeled freezer bags. It will keep for up to six months. 

There’s no need to thaw frozen cauliflower rice before cooking it. However, you may need to add a bit more cooking time.

Storing & reheating leftovers

Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.

More cauliflower recipes

Looking for more easy, healthy recipes made with cauliflower? Give these favs a try:

• Cauliflower Oatmeal
• Scrambled Eggs with Hidden Cauliflower Rice
• Roasted Cauliflower
• Cauliflower Salad
• Cauliflower Bagels

Thanks so much for reading! If you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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How To Make Cauliflower Rice (with or without a food processor!)

Cauliflower rice is a great way to cut carbs and incorporate a nutritious vegetable into your menu. You'll love this simple side dish recipe!

Course side dish

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 83kcal

Author Dani Spies

Ingredients

• 1 large head cauliflower cut into large or small chunks depending on ricing method
• 1 tablespoon extra virgin olive oil or coconut oil
• garlic powder and/or another seasoning to taste
• salt & pepper to taste

Instructions

• Wash the cauliflower then remove all the green leaves. Cut in half and remove the core.
  
• Grater Method: Cut the cauliflower into large chunks and then grate into rice using medium-sized holes
  
• Food Processor Method: Chop the cauliflower into small florets. You can use a grater attachment for your food processor or just toss it right into the container and pulse a few times until it resembles grains of rice.
  
• Sauté the "rice" in a large skillet over medium heat with oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired.
  

Video

Notes

Storing leftovers: Cooked cauliflower rice will keep in the refrigerator for up to four days. To reheat, warm it up in a skillet or individual portions in the microwave.

Freezing: You can freeze raw cauliflower rice in labeled freezer bags. It will keep for up to six months. There’s no need to thaw frozen cauliflower rice before cooking it. You may need to add a bit more cooking time.

Nutrition

Serving: 1cup | Calories: 83kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 63mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin C: 101mg | Calcium: 46mg | Iron: 1mg

© Clean & Delicious

The post How To Make Cauliflower Rice (with or without a food processor!) appeared first on Clean & Delicious.

Ingredients needed

There are a lot of different ways to make a macaroni salad, but this way is pretty classic, with no crazy ingredients, just simple and delicious flavors! Here’s everything you’ll need:

• Pasta – Use your favorite type of pasta! I am using gluten-free brown rice elbow noodles but you can also try a lentil or bean pasta for the extra protein or go with a more traditional macaroni
• Vegetables – Red onion, celery, bell pepper (use red, yellow, and/or orange), and gherkins pickles are added for crunch!
• Hard-boiled egg – Many macaroni salad recipes don’t include eggs, but I love the texture (and added protein!) they add to the salad. You can learn how to make perfectly cooked hardboiled eggs here!
• Mayonnaise & Greek yogurt – I love using a combination of mayonnaise and Greek yogurt as the base of the dressing. If preferred, you can use all mayo or all Greek yogurt.
• Red wine vinegar – You can also use white wine vinegar or apple cider vinegar.
• Honey – Just a teaspoon! I find this little bit is enough to round out the flavors of the dressing.
• Dijon Mustard – This is for a subtle spiciness that pairs well with the other flavors.
• Garlic – Because don’t ALL dishes need a little garlic?
• Salt & pepper – To bring all of the flavors together.

How to make this recipe

Macaroni salad is one of the easiest recipes to toss together. The most time-consuming part about making this side dish is cutting up all the vegetables.

For full (printable) instructions, reference the recipe card at the bottom of the post.

1. Boil pasta. Cook macaroni according to package instructions until al dente. Drain well and drizzle with a teaspoon of extra virgin olive oil so the noodles don’t stick together.
2. Combine salad ingredients. In a large bowl, combine macaroni, red onion, celery, bell pepper, pickles, and eggs. Set aside.
3. Make dressing. In a spouted cup or medium bowl, combine mayo, Greek yogurt, red wine vinegar, honey, dijon mustard, garlic, salt, and pepper. Whisk until well combined.
4. Assemble. Pour the dressing over the macaroni salad and gently toss until everything is well combined. Enjoy immediately or cover and chill until ready to serve.

How To Meal Prep

• To make ahead – This creamy macaroni salad is a great recipe to make in advance to really let the flavors develop. You can make it up to two days ahead of time.
• Storage – Store leftover salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.
• Freezing – I do not recommend freezing this salad recipe. The creamy dressing will not have the same texture or taste the same frozen and then thawed. It’s best to make this fresh and enjoy it within 4 days. You can also cut this recipe in half if you are serving fewer people.

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Healthy Macaroni Salad with Hard Boiled Eggs and Greek Yogurt

This deliciously creamy Healthy Macaroni Salad Recipe is loaded with elbow macaroni, red onion, bell pepper, pickles and hard boiled eggs; all tossed in a creamy, flavorful dressing. The only side dish you’ll need for summer barbecues, parties, potlucks or get togethers!

Course salad, sides

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 305kcal

Author Dani Spies

Ingredients

For the salad

• 12 ounces elbow macaroni I used brown rice pasta
• 1/2 cup red onion finely diced
• 1/2 cup celery finely diced
• 1/2 cup yellow bell pepper diced
• 1/2 cup orange bell pepper diced
• 1/3 cup gherkins pickles diced
• 3 hard boiled eggs chopped

For the dressing

• 1/2 cup mayonnaise
• 1/2 cup 2% Greek yogurt
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 2 teaspoon dijon mustard
• 1 garlic crushed
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

• Cook macaroni according to the package instructions. Drain well and drizzle with a teaspoon of extra virgin olive oil so the noodles don’t stick together. In a large bowl, combine macaroni, red onion, celery, and bell pepper, pickles and eggs. Set aside.
  
• In spouted cup or medium bowl, combine mayonnaise, Greek yogurt, red wine vinegar, honey, dijon mustard, garlic, salt and pepper. Whisk until well combined.
  
• Pour the dressing over the macaroni salad and gently toss until everything is well combined.
  
• Enjoy immediately or cover and chill until ready to serve.
  

Video

Notes

• To make ahead – This creamy macaroni salad is a great recipe to make in advance to really let the flavors develop. You can make it up to two days ahead of time.
• Storage – Store leftover salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving.
• Freezing – I do not recommend freezing this salad recipe. The creamy dressing will not have the same texture or taste the same frozen and then thawed. It’s best to make this fresh and enjoy it within 4 days. You can also cut this recipe in half if you are serving fewer people.

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 333mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 1mg

© Clean & Delicious

The post Healthy Macaroni Salad appeared first on Clean & Delicious.

I really enjoy a fresh, flavorful salad — they’re healthy, light, and easy to toss together, especially when all the produce is in season. Traditional Greek salad is usually made without lettuce, but I love adding crisp romaine as the base. It adds extra volume and that fresh crunch, making the salad feel more satisfying while still keeping it light, bright, and delicious.

This is one of those recipes you’ll come back to all summer long. Heck, I make it year-round — sure, it’s perfect for BBQs, picnics, cookouts, but its also the perfect quick salad to pair with an easy weeknight dinner. Because we all need a few back-pocket salads we can lean on when life gets busy!

Salad lovers unite! If you love a bright, fresh salad that’s as easy to make as this Greek salad, I’ve got a couple more must-make recipes for you! This crazy simple kale salad is on repeat in our house and is such an easy way to get in your greens. And my healthy Caesar salad is another reader favorite. I used crispy roasted chickpeas in place of croutons to add a bit more nutrient density and an extra pop of protein.

Let’s take a peek at the ingredient line-up, shall we?

Greek salad is a classic for a reason — fresh, simple, and always delicious. There’s really no need to reinvent the wheel, but I did toss in some crisp romaine for extra crunch and volume. So maybe we gave it a tiny Clean & Delicious twist.

A quick note about the feta cheese! I know it’s tempting to grab the pre-crumbled kind, but I really encourage you to buy a block and crumble it yourself. Pre-crumbled feta often contains stabilizers to keep the pieces from sticking together — which is why it can sometimes taste a little chalky or powdery. When you buy it in block form, the flavor and texture are so much better — trust me. It’s little swaps like this that can take healthy eating from ho-hum to hey-ho, this is delicious!

Meal prep tip: I often this homemade Greek salad make it when I’m doing meal prep for the week. It literally takes 5-minutes and is so much better than any store bought salad dresing I have ever tried. I use it for salads, drizzle it over roasted veggies, or will add some to a simle turkey sandiwch for an extar boost of flavor.

What I learned when I made this easy Greek salad

Yes, this is a simple recipe. All of my recipes are simple. But there is an art to making simple, healthy food taste delicious – and yes, my friend – it’s in the details! When I first tested this recipe, I chopped the ingredients really small. Kind of like I was making a chopped Greek salad. But, I didn’t love it – everything was lost in the romaine. The second time around, I kept my veggies on the chunkier side and this made all the difference. Not only did the flavors hit, but the texture wasjust right.

Maybe I should have titeld this recipe, “chunky Greek salad”… lol, who knows!

If you want the perfect pernter for this salad, I high recommend serving it along side my Greek-style turkey burgers – such a god combo. It’s also a great partner for my cast iron salmon, which makes for a super quick and doable weeknight dinner.

If you make this easy Greek salad recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Easy Greek Salad with Lettuce

This healthy Greek salad is layered with flavors and textures that are delicious and refreshing. An easy salad recipe you will come back to over and over again!

Course salad, sides

Cuisine Greek, Mediterranean

Diet Diabetic, Gluten Free

Prep Time 25 minutes minutes

Cook Time 0 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 228kcal

Author Dani Spies

Ingredients

Greek Salad

• 2 hearts of romaine chopped
• 1 bell pepper chopped (1 cup)
• 1/4 cup red onion thinly sliced
• 1 cup cherry tomatoes sliced in half
• 1 cup cucumber chopped
• 1 cup garbanzo beans (chickpeas) drained and rinsed
• 1/2 cup kalamata olives sliced in half
• 1/2 cup feta cheese crumbled

Greek Salad Dressing

• 1 clove garlic, crushed
• 1 teaspoon dried oregano
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

Salad

• Place romaine in a large bowl and layer the veggies, chickepeas, olives and feta cheese over the top.
  

Salad Dressing

• Combine your garlic, oregano, lemon juice and red wine vinegar in a small jar.  Slowly whisk in the extra virgin olive oil and season with salt and pepper.
• When ready to eat, drizzle the dressing over the top* and enjoy.

Video

Notes

*You may or may not use all of the salad dressing. Any leftover dressing can be stored an airtight container in the fridge for up to five days.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 14g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 430mg | Potassium: 343mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4151IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 2mg

© Clean & Delicious

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