Yes. A meatball salad. 

Do you want the easiest and most delicious recipe ever? My meatball salad has a base of a parmesan arugula, some crushed red pepper and my favorite ricotta meatballs in marinara. ​​

It sounds simple… and it is! 

Do you want the easiest and most delicious recipe ever? My meatball salad has a base of a parmesan arugula, some crushed red pepper and my favorite ricotta meatballs in marinara. ​​

It sounds simple… and it is! 

It doesn’t look like much but it lets the peppery parm salad shine and the meatball(s) stand out as the showstopper.

Plus, it tastes amazing. 

My meatball salad isn’t new. If you have a copy of my second cookbook, The Pretty Dish, then you’ve probably made the meatball salad. It’s a weirdly popular recipe from the book (and a surprise to me!) and so many of you still make it on the regular. It’s a staple! 

The method of the meatball salad is still one of my favorite dishes too. I was working on that back nearly a decade ago in 2016, so pieces of it have changed for me.

I almost always make an arugula salad now. Shaved parmesan is a must!

And I usually use my ricotta meatballs because there are none I love more. 

I came upon this idea back then because of leftovers. YEP. I had tons of meatballs and just grabbed one when I was making a big salad. I loved it so much – actually more than other ways I would eat meatballs. 

Groundbreaking, I know. 

It’s semi-embarrassing to share such an easy recipe but it’s one that I forget about. It’s one I love to throw together for lunch or dinner for myself because it’s really satisfying, yet I go months without making it. Whyyyy do we do that? (more…)

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A salad on a Friday that is anything but boring! 

This winter pear salad is crunchy, refreshing and perfect for the season. Topped with an orange dressing, it’s delicious and light and makes a lovely little side dish for just about anything you serve. 

It goes great with your christmas chicken and scalloped hasselback potatoes (cute!!) for a nice holiday dinner. Whether it’s for yourself or a crowd, it’s always a hit. Crunchy, crisp, tangy, cheesy and fabulous.

Everything you want in a salad.

I love making a big greens salad to take to a holiday gathering because often, it’s what I’m craving. I find that it’s also very appreciated during the season with all of the decadent holiday food and it pairs so nicely on a plate! Cozy comfort food, plus a refreshing bit of salad. It’s exactly what I want my plate to look like.

And taste like.

All the cozy and crunchy vibes together, creating the perfect meal.  (more…)

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This year I’m going team salad on Thanksgiving! 

This Thanksgiving house salad is made with baby arugula greens, a delish salted maple vinaigrette, dried cranberries, roasted pepitas, candied walnuts and shaved parmesan cheese. It tastes amazing, is super festive and most importantly: it’s simple. 

I must know where you stand on the Thanksgiving salad decision. Because frankly, I find myself in the middle year after year. 

Some years, I make a salad. A few of us touch it. No one else really cares.

Other years, I throw up my hands and say WHY on earth would I make a salad? This is a carbfest and if it isn’t beige, I don’t want it on my plate. Save for cranberries. 

However, I do like having something green on my plate. I like having something lighter and fresh to balance out the heavier dishes. And I’m certainly going back for more mashed potatoes, stuffing and gravy, but most likely not salad. Unless it’s reeeeeeally good. 

Sure, I think there are a few instances where a Thanksgiving salad is a must. A fancier Thanksgiving, where it acts as your starter before the main meal. A more personal Thanksgiving, where it’s only you and a few others, and maybe you don’t make every single side dish known to man. A Friendsgiving, of course! That’s all about changing things up. 

But in my very traditional, classic Thanksgiving, I will be straight with you and tell you that most people are not scooping up the salad. It’s just the truth. 

I’m sharing it anyway though. It’s a basic fall salad that I really love. And it can work as your signature fall salad or even for another holiday. Take it through winter if you must!  (more…)

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No better salad to kick off October!

This autumn chopped salad is filled with kale, roasted butternut squash, dates, goat cheese and pepitas. The flavor is superb and when you add on a drizzle of the salted maple vinaigrette… oh my.

You will want to eat this every day!

If you’re not feeling like a salad once the weather gets chilly – maybe you’d rather tuck into a bowl of soup? A chopped salad with roasty, seasoned squash is the way to go. It’s more like a BOWL than a salad. 

We could call it a bowl and even add some leftover cooked grains to it too! 

This salad reminds me a lot of my previous butternut kale salad. There are a few differences that make both super delicious. 

A chopped salad is the best salad, by far!

There is nothing like a good chopped salad, where you can get a bite of everything right on your fork.

Chopped salads are my gateway salad. I really fell in love with salads way back when after I started eating chopped salads.

And sure, you can technically cut up any salad on your own, as soon as it’s served to you. But there is something about a salad being served to you in a chopped form that is the best. It’s so easy to make and enjoyable! The texture is heightened and the crunch is fabulous. 

So that’s where you’ll find me, enjoying a little autumn chopped salad all season long. 

Here’s how I make it!

First, I roast the butternut squash with my classic spice mix. I should name this the howsweeteats spice blend or something. Salt, pepper, smoked paprika and garlic powder. That is all you need!

I like to roast the squash at a higher temperature so it gets golden and caramely. The natural sweetness comes out and the savory spices make it irresistible. 

While the squash roasts, I chop up the kale. I add a drop of olive or avocado oil and massage it for a few minutes, just to release the bitterness and take away some of that chewiness. This makes all the difference.  (more…)

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We’re going to spice up your salads today!

The funny thing about having a food blog and sharing recipes is that sometimes the best recipes are inside another recipe! Case in point: all my salad dressings. I touched upon this in my post about my obsession with signature house salads, but dressings are my FAVORITE.

In fact, I have an entire portion of Everyday Dinners dedicated to my favorite dressings and sauces that you can make for the week to elevate your meals and add variety to your life. A good salad dressing is EVERYTHING.

And that’s hilarious, because growing up I hated most salad dressings. To this day, I still don’t like most bottled dressings. That means I am always making my own and have perfected them. These ones below are a dream for fall and will make every salad taste so much better!

Six Fall Salad Dressings

(more…)

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Time to make frito slaw your thing! 

This grilled taco chicken with frito slaw is my new favorite meal! It is everything you want it to be: refreshing, crisp, crunchy, satisfying, easy and more. The slaw is delicious and the chips add such a perfect crunch. The chicken can be mixed right in or sliced on the side and the combo is SO good.

Fresh, light, flavorful and fun to eat. 

This is a dinner here that everyone is absolutely LOVING. 

My cousin Lacy and her mother-in-law found this recipe for frito slaw and we couldn’t stop thinking about it. And talking about it!

It sounded SO good. I’m not even that big of a frito fan but I couldn’t get it out of my head.

It sort of reminded me of that old school dorito salad (that I semi-recreated) where you drench everything in a bottle of catalina dressing and crush up the bag of doritos. I love it and hate it in the best way possible.

This slaw sounded like an even better version of that. It’s no secret that I am such a huge slaw fan – I will make a slaw out of anything so I can serve it with everything. The texture and crunch is unmatched. And it’s a fun way to spruce up a “salad.” 

The original version that Lacy found used bacon and a creamy dressing with taco seasoning. I knew I didn’t want the bacon and had to put my own spin on the salad and the dressing. My cilantro lime dressing is always a hit, so a creamy version was in order. And here we are! 

The best new dinner idea that you’re all going to love. And yes, you need a bag of fritos for it. 

First up, the grilled taco chicken. These are chicken thighs that I use some taco-inspired seasoning on and then throw on the grill. Super easy and so flavorful. 

Next, the slaw. You will want to eat this over and over and over! It’s crisp and crunchy but light and refreshing and tastes absolutely fabulous.  (more…)

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Is it too late in the season for pasta salad?!

Never! I think not. This caramelized zucchini pasta salad is a great way to use up any leftover garden zucchini and a way to make a delish side dish. 

This is the exact kind of dish I love to make for my own lunches. I will also serve it as a side dish for dinner and it’s one of those salads that is wonderful to have in the fridge.

It tastes a little different and special because of the caramelized zucchini, which always makes things more interesting on your lunch or dinner plate. 

I am forever searching for non-boring meals and this fits in perfectly. As long as dishes seem a bit exciting, unique, different but not flat out weird, I call that a win! 

This is a great dish to make in the summer since it can be served filled or at room temperature. But it’s also amazing in the fall and winter – it definitely has a bit of a cozy vibe!

Here’s what we’re working with:

Caramelized zucchini, which cooks down in a skillet until it’s toasty and melty and delicious. 

A lemony herb dressing, which adds some zing and zip, along with some diced shallots right in the dressy which takes away the bite.

Toasty pine nuts, because I adore their buttery flavor and crunch. 

Shaved parmesan, simply because everything is better with parmesan.  (more…)

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This might be the only way I can eat tuna from now on! 

This summer tuna salad is packed with lots of crunchy vegetables, like bell peppers, hearts of palm, olives, shallots and more. Serve it over arugula or mixed greens on baguettes, on little crackers, in a sandwich or however you’d like! It’s so summery, versatile, fresh and satisfying. Something to put on the menu that is excellent for lunch too! 

It makes me want to eat tuna every single day. I love it for lunch, for a light dinner, a happy hour snack and more. 

Now I’ve mentioned before that I don’t love deli-style salads that are wet. Chicken salad, tuna salad, etc – if it’s loaded with mayo and wet and almost pate-like, I just can’t get into it. I don’t want a creamy spread that is masquerading as a “salad.” I need some crunch! 

Actually, I actually prefer my tuna salads to be tossed with olive oil. And I’ve loved tuna since I was a kid – my mom would make it frequently for lunch. Never with olive oil, but that’s been my go-to since I started making it myself. 

But this is a whole different beast! When I tell you that it is LOADED with texture, it’s true. There is so much crunch and crispness in this tuna salad that you can eat it in many ways. In a sandwich, on top of crostini, in a lettuce wrap, in a pita, on top of salad greens or even just with crackers. 

P.S. if you haven’t subscribed to my substack yet, readers got an early preview of this recipe a few weeks ago! There are free and paid tiers and I share exclusive content over there too! You can subscribe here.

Not only is there some crazy texture, but there is lots of briney flavor. Which I also adore! Diced olives, some hearts of palm, a splash of vinegar. I love the tanginess that these ingredients bring; I can easily enjoy them on their own. And they also add a good bit of satiety to the salad.

This salad isn’t so much spreadable, but scoopable. Scoop it onto your toast, cracker, endive leaf and more. Heck, you can eat it right from the spoon! It stays great in the fridge for a few days. And my preferred way of eating it is when it’s piled high on some arugula greens. That peppery bite adds even more to the tuna and tastes super summery and fresh. Like a garden tuna salad.  (more…)

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Welcome to your new favorite lunch!

Or snack. Or app. Even a party passer! Basically, your new favorite way to use up grilled salmon. My summer salmon spread is incredible, packed with red peppers, fresh herbs, yogurt, lemon, green onions and more.

Spread it on a sandwich, scoop on toast, serve it with crackers or crudités. The options are endless for this baby and I can’t wait to tell you about it. 

Now, this recipe was born out of me having quite a bit of leftover grilled salmon one Monday afternoon. I made it for dinner on Sunday night and we headed to the pool Monday. I opened the fridge to prep a few snacks and spied all the leftover salmon. Instantly, I grabbed a bunch of other ingredients and within minutes, had a delicious salmon spread that we enjoyed all afternoon.

This was a big deal because generally, I do not like salmon salad. And when I say salad, I mean the kind that is mayo-based and creamy and served like tuna salad. I don’t know, but it’s not my thing. And I do like tuna prepared this way.

But something hit me that morning and I knew that I HAD to make this spread. I had leftover pita chips ready to go, cucumbers and carrots as well as toasted sourdough for sandwiches.

Oh my GOSH. New summer snack unlocked. This was a dreamy hit – so filling and satisfying and light. Not overly creamy or wet, but made with just enough creaminess to bring it together.

And the grilled salmon! Well, that smoky flavor really took things over the top. (more…)

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More in summer salad adventures!

This beauty is packed with peppery arugula greens, savory halloumi cheese, sweet peaches, crisp corn, cut right off the cob and one of my favorite dressings ever. 

It has a few other ingredients to make this irresistible and crunchtastic. 

The texture is all I need. Give me a salad with crunch and I will be there!

You know that I’m always on a mission to create the next best salad of the season. I do so weekly at home when I want to make our salads more exciting. Whether we are eating them as a starter, a side, for a holiday or even just for lunch, I want to make a salad that I absolutely freak out over.

One that I can’t stop thinking about. 

One that checks all the boxes: flavor, crunch, all the texture, satiety, seasonal and more. 

I love to mix sweet and savory. Use all the summer produce. Put all that fantastic juicy fruit right in there with a buttery lettuce and cheese and nuts. 

This salad is full of so many of my favorite things!

Grilled halloumi cheese

Grilled corn 

Fresh, juicy peaches 

Arugula greens

Pickled onions

Chopped pistachios 

And my cilantro lime vinaigrette! The best ever. For real. 

Halloumi is one ingredient I always adore but don’t use enough of. It’s super easy to slice and throw right on a hot grill. I throw the corn on the cob right on the grill at the same time. It’s so simple. 

This cilantro lime dressing is one I use in so many ways. Think salads, as a marinade, for fajitas and more. It’s very flavorful and easy to make. I use my favorite kitchen appliance to make it: the nutribullet!

Throwing all the ingredients right in that mini blender makes this a BREEZE. I will make it a day or two ahead of time too and it stays great in the fridge. Just give it a quick shake or whisk before using. 

The herby citrusy dressing also makes the whole salad taste very fresh and light. It coats everything perfectly without being heavy. Ideal for summer!  (more…)

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