Wild rice is so delicious in salads. These hearty whole grains add nutty flavor and a chewy texture that's just so satisfying.

When paired with juicy apples, sweet grapes, chewy cranberries, crunchy walnuts, crispy bacon, and creamy dressing without mayo, you get a wholesome cold wild rice salad that's as tasty as it is beautiful.

Because this harvest salad is arranged it layers, you can make it several hours ahead of time, so it's perfect for holidays and entertaining.

It's also quite pretty and will make a great addition to your dinner table for any special occasion.

You can even turn this into a main dish salad by adding a layer of leftover Thanksgiving turkey or rotisserie chicken!

Try these delicious side dishes next

• Zest Quinoa Wild Rice Salad
• Roasted Potatoes & Green Beans
• Maple Glazed Carrots

Why You're Going to Love This Wild Rice Salad

Hearty salad with sweet and savory flavors from earthy wild rice and fresh fruit

Beautiful holiday side dish for your Thanksgiving or Christmas gatherings

Delicious no mayo dressing is made from avocado and Greek yogurt

Great recipe for entertaining because you can prepare it hours in advance

Ingredients

Romaine and spinach. A combination of soft and sturdy greens adds texture and flavor to the salad. Feel free to toss in your favorite fresh greens like peppery arugula or hearty kale.

Cooked wild rice. Wild rice adds heartiness, nutty flavor, and chewy texture to the salad. If you can find canned wild rice in your grocery store, it's a great way to make this salad in little time. I treat it like canned beans -- drain and rinse well.

Apples. Apples add a fresh crispy crunch to this wild rice salad recipe. I'm partial to Braeburn apples because they're sweet and tart. Honeycrisp, Fuji, and Pink Lady are also great in a cold salad.

Red Grapes. Halved grapes add juiciness and a pretty, colorful layer to this salad. I chose red for flavor and contrasting color, but green grapes will also work well.

Dried cranberries. Dried cranberries bring chewy texture, bursts of sweetness and ruby red color. 

Walnuts. Walnuts add a necessary crunch factor to the salad, You can also use crunchy pecans, almonds, or hazelnuts.

Green onions. Green onions have a mild onion flavor without overpowering the salad. Red onion is a great substitute. Check here for more green onion substitutes.

Feta cheese. Creamy feta adds tangy flavor and salt. Blue cheese or goat cheese are delicious crumbly cheese alternatives. 

Bacon. Crispy bacon is the crowning glory on this wild rice salad. You could also crisp up some prosciutto or pancetta. If you’re avoiding meat, skip the bacon and sprinkle a few more cranberries and green onions on top for color. 

Avocado Greek Yogurt Dressing

Avocado. Avocado becomes smooth and creamy when blended, making it a delicious and healthy base for salad dressings.

Greek yogurt. Greek yogurt makes the blended avocado even creamier. You can use full-fat, low-fat or nonfat. 

Orange zest. A little orange zest adds so much flavor to the salad dressing. Use the orange juice to toss with the apples in so they'll stay fresh until you're ready to serve the salad. You can also use lemon zest and lemon juice.

Maple syrup. The dressing gets its sweetness from maple syrup. You can use honey or regular sugar, if you prefer. 

Dijon. Dijon adds richness and a mild tang to the dressing. You can use any kind of mustard. Click here to find the best substitutes for Dijon.

Apple cider vinegar. If you don't have apple cider vinegar, you can use white wine vinegar, champagne vinegar, red wine vinegar, rice wine vinegar, or citrus juice like orange, lemon, or lime. 

How to Make Apple Wild Rice Salad

Prepare the wild rice according to the package directions. To add more flavor to the wild rice, cook it in chicken broth or vegetable broth. If using canned wild rice, drain and rinse it well.

Make the salad dressing. Add the avocado, Greek yogurt, zest of one orange, maple syrup, Dijon, and apple cider vinegar to a food processor or blender. Process until smooth and creamy.

If you don't have a food processor or blender, you can mash the avocado with a fork in a small bowl and whisk it with the rest of the ingredients. It may not be as creamy, but will still be delicious.

Set the dressing aside while you assemble the rest of the salad.

Cut the bacon into 1 inch pieces, fry until crispy, and set them on a paper towel lined plate.

Chop the apples and toss the apple chunks in the juice of the orange.

Halve the grapes. Slice the green onions. 

Assemble the salad.

Place each of the salad ingredients in a single layer in a large bowl. If possible, use a trifle dish or other clear-sided bowl to show off the beautiful layers.

As you layer, focus on the outer edges and fill in the center with lettuce, as needed. 

Assemble the layers in this order:

• Mixture of chopped romaine and baby spinach. 
• Wild rice. 
• Chopped apples. 
• Grapes
• Cranberries.
• Walnuts. 
• Green onions. 

Spread the dressing evenly across the top of the salad. Crumble the feta and bacon over the top. 

Cover the salad with plastic wrap and store in the fridge until it's time to serve. This salad is best served the same day.

Make ahead

To make it a day ahead of time, store all of the components separately in the refrigerator and assemble the salad the next day.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Expert Tips

Tossing the apples in citrus juice will keep the apples crisp and fresh so you can make the salad several hours ahead of time

When building the layers, focus on the outside first, then fill in the center with lettuce, if needed

If you can find canned wild rice in your grocery store, it's a handy shortcut if you don't have time to boil your own

FAQs

More Easy Side Dish Recipes to Try!

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Apple Wild Rice Salad

Apple Wild Rice Salad is a beautiful and delicious salad with layers of spinach and romaine lettuce, apples, grapes, cranberries, and walnuts with a creamy homemade avocado yogurt dressing. Perfect salad for entertaining a crowd and holiday gatherings.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 388kcal

Author Cara Lanz

Ingredients

Avocado Greek Yogurt Dressing

• 1 avocado
• 1 cup plain Greek yogurt
• 1 tablespoon orange zest
• 2 ½ tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

apple Wild Rice Salad

• 8 ounces bacon
• 1 head romaine lettuce
• 5 ounces baby spinach
• 2 cups cooked wild rice
• 2 apples, chopped and tossed in orange juice
• 1 ½ cups red grapes, halved
• ¾ cup dried cranberries
• ¾ cup chopped walnuts
• 1 bunch green onions, chopped
• ¾ cup feta

Instructions

• Prepare the wild rice according to the package directions. To add more flavor to the wild rice, cook it in chicken broth or vegetable broth. If using canned wild rice, drain and rinse it well.
• Make the salad dressing. Add the avocado, Greek yogurt, zest of one orange, maple syrup, Dijon, and apple cider vinegar to a food processor or blender. Process until smooth and creamy.
• Cut the bacon into 1 inch pieces, fry until crispy, and set them on a paper towel lined plate.

  Chop the apples and toss the apple chunks in the juice of the orange.

  Halve the grapes and chop the green onions.
• Assemble the salad by placing each layer in a clear bowl, focusing on the outer edges and filling in the center with lettuce, as needed. This is the order I follow:

  Mixture of chopped romaine and baby spinach

  Wild rice

  Chopped apples

  Halved grapes

  Cranberries

  Walnuts

  Green onions
• Spread the dressing evenly across the top of the salad.

  Crumble the feta and bacon over the top.
• Cover the salad with plastic wrap and store in the fridge until it's time to serve. This salad is best served the same day.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Make ahead

• To make the salad a day ahead of time, prepare all of the components and store them in separate containers. Assemble the salad the next day.

Notes

• Tossing the apples in citrus juice will keep the apples crisp and fresh so you can make the salad several hour ahead of time
• When building the layers, focus on the outside first, then fill in the center with lettuce, if needed
• If you can find canned wild rice in your grocery store, it's a handy shortcut if you don't have time to boil your own.
•  If you don't have a food processor or blender, you can mash the avocado with a fork in a small bowl and whisk it with the rest of the ingredients. It may not be as creamy, but will still be delicious.

Nutrition

Calories: 388kcal | Carbohydrates: 29g | Protein: 7g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 432mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5780IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2mg

The post Apple Wild Rice Salad appeared first on Midwestern HomeLife.

This delicious appetizer is easy to make in the oven or crock pot for holidays, game day, or your next party.

There's nothing not to love about spicy, creamy, gooey buffalo chicken dip. It's a staple on Super Bowl Sunday and holiday parties -- and usually the first to go.

This lightened up buffalo chicken dip is spicy and creamy, but there's no cream cheese, no store-bought dressing, and plenty of cheese to make it gooey and decadent.

This delicious recipe is made with layers of smooth white bean hummus, creamy Greek yogurt blue cheese dressing, spicy chicken breast meat, and gooey co-Jack cheese.

It's one of my favorite appetizers to make for a special occasion, next to Crockpot Cocktail Chickpea Meatballs and Apples on Horseback.

You’re going to love this

The creamy texture of the hummus is so smooth and decadent, no one will miss the cream cheese.

This is a really easy recipe with simple ingredients you can find even in small grocery stores.

Even though it's lightened up, it still tastes plenty indulgent.

You can make this buffalo chicken dip recipe in the slow cooker!

Ingredients

Great Northern beans. Since this recipe is made without cream cheese, the creamy component comes from white bean hummus. It's made from Great Northern beans, which whiz up to a smooth and creamy consistency. You can also use Cannellini beans, butter beans, chickpeas, or almost any kind of bean.

Tahini. Tahini is sesame paste and adds a warm nutty flavor to the bean dip layer. If you don't have it or can't find it, check out these substitutes for tahini. You can also leave it out.

Plain Greek yogurt. Greek yogurt adds creaminess and tanginess to the homemade blue cheese dressing. I recommend whole milk Greek yogurt, because low fat and nonfat Greek yogurt can curdle when cooked.

Blue cheese. If you're not a fan of blue cheese, you can substitute feta cheese, or any crumbly cheese you like. If you like ranch dressing in your chicken dip, go ahead and mix some of the dried ranch dressing mix into the yogurt.

Shredded chicken breast meat. You can use leftover rotisserie chicken or poach your own chicken breasts (see below for instructions).

Buffalo sauce. I use Cholula hot sauce, the one with the wooden cap. It has a nice pepper flavor and it's not overpoweringly spicy. Frank's RedHot is another great one. 

Co-Jack cheese. Co-jack is a great melty cheese and the perfect topping for this buffalo chicken dip. Feel free to substitute with a different cheese, just pick one that melts really well. Pepper jack or cheddar cheese would both be delicious.

Green onions, blue cheese, and buffalo sauce, for serving. Adding finishing touches to your buffalo chicken dip adds color, and even more flavor.

How to Poach Chicken

Bring water in a saucepan to a boil. Add the chicken, put the lid on, and remove the pan from the heat. Let it sit for about 20 minutes, or until the internal temperature reaches 165.

Step-by-step Instructions

You can make this easy buffalo chicken dip recipe in the oven or slow cooker!

Slow Cooker Buffalo Chicken Dip

Step 1

Spray the inside of a small crock pot, under 3 quarts, with cooking spray. If you only have a large crock pot, you can set a small casserole dish inside your crock pot. But first, spray it with cooking spray.

Step 2

Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork. 

Spread the hummus layer on the bottom of your slow cooker or casserole dish. 

Step 3

Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together. 

Spoon the blue cheese mixture over the bean layer. 

Step 4

Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer. 

Step 5

Top the chicken with ½ cup shredded cheese. 

Step 6

Heat on high for 1- 2 hours, or until the cheese is melted and the center is warm.

Serve with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Oven Directions 

Step 1

Preheat the oven to 350 and spray a small casserole dish with cooking spray. 

Step 2

Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor. Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork. 

Spread the hummus on the bottom of your casserole dish. 

Step 3

Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together. 

Spoon the blue cheese mixture over the bean layer. 

Step 4

Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.

Step 5

Top the chicken with ½ cup shredded cheese. 

Step 6

Bake for 20-25 minutes or until the internal temperature reaches 165. 

Serving Suggestions

Serve this delicious dip with:

• Bake tortilla chips
• Whole grain crackers
• Pretzels
• Baguette slices 
• Carrot sticks or coins
• Apple slices
• Celery sticks
• Sliced cucumbers

Storage & Reheating

Store leftovers in the refrigerator in an airtight container or tightly wrapped in plastic wrap for up to 3 days.

Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes. 

Expert Tips

Rinse the beans and drain them really well to keep the bean dip layer from becoming watery. 

If you don’t have a small CrockPot, place a small casserole dish into a large Crock Pot. 

This recipe is the perfect way to use up leftover rotisserie chicken breast meat.

FAQs

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Buffalo Chicken Dip without Cream Cheese (Slow Cooker)

Buffalo Chicken Dip is cheesy and creamy and spicy — and tastes super indulgent. Except there’s no cream cheese and it’s not doused in ranch. A buttery smooth white bean hummus lays the foundation for Greek yogurt blue cheese, buffalo chicken, and gooey co-jack cheese. Easy to make in the oven or crock pot for holidays or game day.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8

Calories 204kcal

Author Cara Lanz

Ingredients

• 15 ounces Great Northern beans, rinsed and drained
• 2 tablespoons tahini
• 1 lemon (divided)
• 1 ½ teaspoons garlic powder (divided)
• salt & pepper
• ½ cup plain Greek yogurt
• ¼ cup blue cheese crumbles
• 2 cups cooked chicken breast, shredded
• ½ cup buffalo sauce
• ½ cup co-jack cheese, shredded
• green onions, blue cheese, and buffalo sauce, for serving

Instructions

Oven Directions

• Preheat the oven to 350 and spray a small casserole dish with cooking spray.
• Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor.

  Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
• Spread the hummus on the bottom of your casserole dish.
• Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
• Spoon the blue cheese mixture over the bean layer.
• Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
• Top the chicken with ½ cup shredded cheese.
• Cover with foil and bake for 25-30 minutes or until the cheese is melted and the center is warm.

  To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Crock Pot Directions

• Spray the inside of a small crock pot, under 3 quarts, with cooking spray.  Or, if you only have a large crock pot, spray a small casserole dish that will fit inside your crock pot with cooking spray.
• Add the drained beans, tahini, 1 teaspoon garlic powder, juice of ½ lemon, and salt and pepper to a small blender or food processor.

  Process until it reaches your desired consistency. You can keep it chunky and textural or create a smooth and creamy hummus. You can also mash everything together with a potato masher or a fork.
• Spread the hummus layer on the bottom of your slow cooker or in your casserole dish.
• Mix ½ cup Greek yogurt, juice of ½ lemon, ½ teaspoon garlic powder, and ¼ cup blue cheese crumbles together.
• Spoon the blue cheese mixture over the bean layer.
• Mix 2 cups cooked chicken with ½ cup buffalo sauce and place it over the blue cheese layer.
• Top the chicken with ½ cup shredded cheese.
• Heat on high for 1- 2 hours, or until the cheese is melted and the center is warm.

  To serve, top with a drizzle of buffalo sauce, sliced green onions, and more blue cheese crumbles.

Storage & Reheating

• Store leftovers in the refrigerator for up to 3 days. Reheat leftovers for 2-3 minutes in the microwave. Or cover with foil and heat in a 350-degree oven for 15-20 minutes.

Notes

Rinse the beans and drain them really well to keep the bean dip layer from becoming watery. 

If you don’t have a small CrockPot, place a small casserole dish into a large Crock Pot. 

This recipe is the perfect way to use up leftover rotisserie chicken breast meat.

Nutrition

Calories: 204kcal | Carbohydrates: 14g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 602mg | Potassium: 369mg | Fiber: 4g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 2mg

The post Buffalo Chicken Dip without Cream Cheese (Slow Cooker + Oven Recipes) appeared first on Midwestern HomeLife.

Banana PB&J Overnight Oats have all the nostalgic flavors of classic peanut butter and jelly sandwiches swirled into creamy oats for a delicious and filling breakfast.

And it's one of the easiest breakfasts to make.

Just mix a mashed banana with oats, peanut butter powder, almond milk, and a little salt, then stash it in the fridge overnight. The next day, add a swirl of jelly or jam and your favorite toppings and breakfast is served!

There's no cooking involved. The cold oats are actually quite delicious, but you sure can warm them up if you like!

You can even meal prep a week's worth ahead of time so breakfasts are one less thing to think about on busy mornings.

Banana PBJ overnight oats rely on banana for natural sweetness and are made without yogurt so there's no added sugar and they're dairy-free.

Try these banana overnight oats recipes next!

Chocolate Banana Overnight Oats

Cinnamon Banana Overnight Oats

You’re going to love this

Easy breakfast you can grab and go on busy mornings.

A bowl of creamy peanut butter oatmeal is a great way to start the day.

Banana overnight oats with peanut butter powder is a protein-packed wholesome breakfast.

Dairy-free overnight oats recipe without yogurt are sweet, creamy, and delicious.

PB&J overnight oats evoke nostalgic memories of a childhood favorite.

Ingredients

Ripe banana. One banana that's perfectly ripe, even a titch overripe, adds the perfect amount of sweetness without added sugar.

Peanut butter powder. Peanut butter powder has all the flavor of peanut butter and a good dose of protein without the fat that regular peanut butter has.

Oats. Steel-cut oats or old-fashioned oats work best in overnight oats. Instant oats, aka quick oats, will get too mushy.

Unsweetened almond milk. I use non-dairy milk, but any type of milk will work in overnight oats recipes.

Salt. Just a pinch of salt brings out the flavor in everything.

Toppings. This is the best part! To get the true pb&j vibe, add a swirl of fruit spread, then top with fresh berries or fruit, nuts, even a sprinkle of chocolate chips!

Step-by-step instructions

Mash one banana in a mason jar, resealable glass container, or a bowl.

Add the peanut butter powder, oats, almond milk, and a pinch of salt. Stir well.

Cover and refrigerate for 8 hours or overnight.

In the morning, give the oats a good stir and add a swirl of your favorite jelly or jam and some fresh fruit right on top of the cold overnight oats.

This one is topped with natural fruit spread, fresh blackberries, and banana slices.

Storage

Store overnight oats in the refrigerator for up to 5 days.

Recipe Variations

There are so many ways to add different flavors to your peanut butter and jelly overnight oats.

Stir in ideas:

• Add a tablespoon of cocoa powder to the oatmeal ingredients for chocolate peanut butter overnight oats.
• A teaspoon of chia seeds gives it a tapioca-like texture
• Use natural peanut butter or seed butter instead of peanut butter powder

Toppings:

• Blueberry, grape, or strawberry jam, jelly, or fruit spread
• Fresh strawberries, blueberries, raspberries, or plums,
• Dried cranberries, raisins, blueberries
• Coconut flakes, chocolate chips
• Maple syrup, honey
• Peanut, almond, or cashew butter, or other nut and seed butters

Expert Tips

A perfectly ripe, or slightly overripe, banana adds natural sweetness without added sugar.

This overnight oatmeal recipe has no yogurt and is plenty thick and creamy without it. If desired, add ¼ cup of regular or Greek yogurt while mixing the oats together or with your toppings in the morning.

Add toppings right before serving. Otherwise, fresh fruits and berries can release too much liquid into the oats and become mushy and other toppings can get soggy.

Recipe FAQs

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Peanut Butter & Jelly Banana Overnight Oats (Dairy-Free)

If you love peanut butter toast with jelly in the morning, PB&J banana overnight oats will be your jam. They stir together with just 5 ingredients before you hit the hay, then when you roll out of bed, you get a protein-packed breakfast that’s already waiting for you. An easy, wholesome breakfast that will keep you full for hours -- and it’s dairy-free. 

Course Appetizer, Snack

Cuisine American

Prep Time 5 minutes minutes

Refrigerator Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1

Calories 476kcal

Author Cara Lanz

Ingredients

• 1 ripe banana
• 2 tablespoons peanut butter powder
• ½ cup oats (steel-cut or old fashioned rolled)
• ½ cup almond milk
• 1 pinch salt
• Serve with sliced banana, fresh fruit, and jam or jelly

Instructions

• Mash one banana into a resealable dish.

  Add 2 tablespoons of peanut butter powder, ½ cup oats, ½ cup almond milk, and a pinch of salt. Stir well.

  Cover and refrigerate for 8 hours or overnight. In the morning, stir again and add fresh fruit and a swirl of your favorite jelly or jam.
• Store in the refrigerator for up to 5 days.

Notes

A perfectly ripe, or slightly overripe, banana adds natural sweetness without added sugar.

This overnight oatmeal recipe has no yogurt and is plenty thick and creamy without it. If desired, add ¼ cup of regular or Greek yogurt while mixing the oats together or with your toppings in the morning.

Add toppings right before serving. Otherwise, fresh fruits and berries can release too much liquid into the oats and become mushy and other toppings can get soggy.

Nutrition

Calories: 476kcal | Carbohydrates: 85g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 422mg | Fiber: 14g | Sugar: 16g | Vitamin A: 126IU | Vitamin C: 10mg | Calcium: 206mg | Iron: 4mg

The post Banana PBJ Overnight Oats (Dairy-Free) appeared first on Midwestern HomeLife.

It’s super moist, gluten-free, dairy-free, and amazing for breakfast, or an afternoon snack with a cup of coffee.

Get cozy with all the feels of fall with a big, thick slice of soft, fluffy pumpkin bread with a crunchy sugar top. 

This gluten-free pumpkin loaf is so moist and delicious, it really doesn’t need anything on it. But a swipe of apple butter, fruit preserves, or dairy-free cream cheese with a little cinnamon and maple syrup would be delicious! 

No one will be able to tell it’s gluten-free, dairy-free, and that all the sweetness in the bread comes from maple syrup — the only refined sugar is the optional sprinkle of raw turbinado on top. 

All they’ll know is that this is some goshdarned delicious pumpkin bread, as they help themselves to seconds. 

Try these delicious gluten-free sweet treats next! 

• Gluten-Free Blueberry Lemon Bread
• Blueberry Cobbler Gluten-Free Muffins
• Mini Pumpkin Pies (Gluten-Free & Dairy-Free)

Why You’re Going to Love This

This quick bread is super soft and moist, and filled with all the warm and cozy flavors of fall.

No one will be able to tell this pumpkin loaf is gluten-free and dairy-free, with very little refined sugar.

So easy to make — this easy pumpkin bread recipe takes just a few minutes to stir together. 

Simple ingredients. The only “special” ingredient in this pumpkin bread is the gluten-free flour

Ingredients

Large eggs. Use room temperature eggs when you make this pumpkin bread. Just leave them out on the counter for about 30 minutes or drop them in warm water for about 10 minutes. 

Pure maple syrup. There’s no white sugar or brown sugar in this recipe. Maple syrup brings all the sweetness and adds warm, rich flavor. 

Softened coconut oil. There’s no butter or vegetable oil in this recipe, just coconut oil. 

Unsweetened almond milk. Almond milk keeps this delicious gluten-free pumpkin bread dairy-free. 

Pumpkin puree. This pumpkin bread is so flavorful and moist, thanks to one cup of pumpkin puree. Careful that you don't accidentally grab a can of pumpkin pie filling at the grocery store. Wondering what to do with the rest of the can? Try this pumpkin angel food cake or these fun little pumpkin gingersnap bites! 

Bob’s Red Mill 1-to-1 Gluten Free Baking Flour. For gluten-free baking, Bob’s Red Mill 1-to-1 (in the blue bag) is the gluten-free flour to get. The stuff in the red bag will not work because it doesn’t have xanthan gum — which is necessary to keep this gluten-free pumpkin bread from getting gummy, oddly enough. 

Pumpkin pie spice. There's plenty of pumpkin spice in this bread, which add tons of warm flavor. If you realize you’re all out, no problem! It’s so easy to make your own with my recipe for pumpkin spice. 

Turbinado sugar. A sprinkle of raw turbinado sugar adds a crispy top to the pumpkin bread. If you’d rather not have any refined sugars, you can skip this. 

Step-by-step instructions

Step 1

Preheat the oven to 350. 

Prepare a loaf pan with parchment paper. This will make removing the pumpkin bread from the pan easier, and help it to brown more evenly. 

Step 2

In a large mixing bowl, whisk together the eggs and maple syrup.

Add the softened coconut oil, vanilla extract, almond milk, and pumpkin puree and whisk until well combined. 

Step 3

Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice into the pumpkin mixture.

You can also whisk the dry ingredients together in a large bowl, if you don't have a sifter.

Stir the dry ingredients into the wet ingredients with a wooden spoon until just combined. Do not over mix. It’s okay if it’s a little lumpy. 

Step 4

Pour the mixture into the prepared loaf pan and sprinkle the turbinado sugar over the top, if desired.  

Step 5

Bake for 40-50 minutes or until a cake tester or toothpick inserted in the center comes out clean, or it reaches an internal temperature of 195-200 degrees. 

When it’s done, turn the oven off, but leave the bread in for 10 minutes. This helps keep the center from sinking. 

Step 6

Place the pan on a wire rack and let it cool for about 10 minutes. When the pan is cool enough to handle, lift the pumpkin bread out of the pan, remove the parchment paper, and set the loaf back onto the rack to cool completely. 

Storage & Freezing

If you have any leftovers, wrap the completely cooled pumpkin bread in plastic wrap and store at room temperature for a few days.

This pumpkin bread also freezes well. Wrap the loaf or individual slices in plastic wrap, then aluminum foil, then a freezer bag. Thaw at room temperature. 

Expert Tips

Use room-temperature eggs, maple syrup, and almond milk when you make the pumpkin loaf. Recipes ask you to do this because when ingredients are at room temperature, they mix together more thoroughly with the rest of the ingredients. Also, if one ingredient is cold and it gets added to room temperature fats like coconut oil, the fats can harden and change the consistency of the batter.  

Use Bob’s Red Mill 1-to-1 Baking Flour, the one in the blue bag. The stuff in the red bag won’t work in this recipe.  

To soften the coconut oil for the pumpkin bread batter, microwave it for a few seconds. It melts verrrry quickly, so I mean it when I say a few. In fact, start with 3 seconds. 

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The BEST Gluten-Free Pumpkin Bread

This is the BEST Gluten-Free Pumpkin Bread! This fall favorite is filled with warm flavors of pumpkin, pumpkin spice, and maple syrup, and topped with a sprinkle of crispy, crunchy raw sugar.

It’s super moist, gluten-free, dairy-free, and amazing for breakfast, or an afternoon snack with a cup of coffee.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 177kcal

Author Cara Lanz

Ingredients

Gluten-Free Pumpkin Bread

• 2 eggs, room temperature
• ⅔ cup pure maple syrup, room temperature
• ⅓ cup coconut oil, softened
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened almond milk, room temperature
• 1 cup pumpkin puree
• 1 ½ cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 2 tablespoons turbinado sugar, optional

Instructions

• Preheat the oven to 350.
• Prepare a loaf pan with parchment paper. This will make removing the pumpkin bread from the pan easier, and help it to brown more evenly.
• In a large bowl, whisk together the eggs and maple syrup. Add the softened coconut oil, vanilla, almond milk, and pumpkin puree, and whisk until well combined.
• Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice into the pumpkin mixture. If you don't have a sifter or strainer, you can whisk the dry ingredients together in a large bowl.

  Stir until just combined. Do not over mix. It’s okay if it’s a little lumpy.
• Pour the mixture into your prepared loaf pan and sprinkle the turbinado sugar over the top, if desired.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean, or it reaches an internal temperature of 195-200 degrees.
• Turn the oven off, but leave the bread in for 10 minutes. This helps keep the center from sinking.
• Place the pan on a wire rack and let it cool for about 10 minutes. When the pan is cool enough to handle, lift the pumpkin bread out of the pan, remove the parchment paper, and set the loaf back onto the rack to cool completely.
• Store your pumpkin bread at room temperature, tightly wrapped in plastic.
• This pumpkin bread also freezes well. Wrap the loaf or individual slices in plastic wrap, then aluminum foil, then a freezer bag. Thaw at room temperature.

Notes

Use room-temperature eggs, maple syrup, and milk when you make the pumpkin loaf. 

Use Bob’s Red Mill 1-to-1 Baking Flour, the one in the blue bag. The stuff in the red bag won’t work in this recipe.  

To soften the coconut oil for the pumpkin bread batter, microwave it for a few seconds. It melts verrrry quickly, so I mean it when I say a few. In fact, start with 3 seconds.

Nutrition

Calories: 177kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 297mg | Potassium: 96mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

The post The BEST Gluten-Free Pumpkin Bread appeared first on Midwestern HomeLife.

Is it even a summer cookout if there isn’t potato salad, coleslaw, and baked beans? (Answer: no).

And while it's handy enough to swing by the grocery store to pick up a tub of deli potato salad on the way to the party, it’s just not the same as making your own.

Especially if you want it to be a little on the healthier side. 

This Red Skin Potato Salad recipe is super flavorful with fresh herbs, onions, and a creamy, tangy no-mayo dressing made from Greek yogurt and avocado.

You’re going to love this

As far as potato salad goes, this is a pretty easy recipe. No potatoes to peel and you can prep the onions, herbs, and dressing while the eggs and potatoes boil. 

This is a healthier potato salad recipe with Greek yogurt and avocado instead of mayo and half the yolks

Fresh and flavorful — there are two kinds of onions, fresh parsley, fresh dill, fresh tarragon, and tons of tang in the dressing recipe

We take our potato salad without celery, but you can add it if you think you'd miss it.

Ingredients

Baby red potatoes. Baby red skin potatoes are a perfect potato salad choice because they keep their shape when cooked and the skin is soft and tender, so they don’t need to be peeled. Of course, feel free to peel them if that’s what you love. 

Eggs. I usually use half of the egg yolks to lighten this salad up a bit, but you can use all of them, if you like.

If you have leftover egg yolks, you can save the leftovers in the fridge and mix them into tuna salad, crumble them over a green salad, or mix them with avocado to spread over toast. 

Red onion. Chopped red onions add sweet sharpness, crunch, and flavor. White onions are great, too. 

Fresh parsley, fresh dill, fresh tarragon. Fresh herbs pack a ton of fresh garden flavor into this recipe. Use whatever herbs you love and have. Dried herbs won’t add quite the same flavor and texture, but I get it if you don’t have fresh herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh. 

Green onions. Green onions add freshness and mild onion flavor — and they make a pretty garnish. You can also try one of these substitutes for green onions. 

Avocado. Avocado adds creamy richness to this no-mayo potato salad dressing. 

Greek yogurt. This potato salad has no mayo, so Greek yogurt kindly steps in. I used a 7 oz container, which is a little less than a cup. 

Lemon juice. Use fresh lemon juice if at all possible. Bottled lemon juice just doesn’t have that same fresh flavor. 

Apple cider vinegar. Apple cider vinegar gets used two ways. First, to toss with the warm potatoes to infuse a burst of flavor, and second in the salad dressing for tang. You can also use white vinegar, white wine vinegar, or red wine vinegar.

Honey. Honey adds a sweet balance to all the tangy flavors. 

Dijon mustard. More creaminess, more tang, and a little spice. You can also use whole grain mustard.

Paprika. Paprika is a classic with potato salad, it adds pretty color and sweet pepper flavor without the spice. 

Step-by-step instructions

Step 1

Boil the potatoes -- I like to use Ina Garten’s trick for making the perfectly cooked potatoes for potato salad:  

Scrub and rinse 2 pounds of baby red potatoes. 

Place potatoes in a large pot of cold water and bring the water to a boil. Let them boil for 15-20 minutes or until just tender. 

Drain the potatoes in a colander, then place the colander over the still-warm empty pot. Drape a clean kitchen towel over the potatoes and let them steam for another 15-20 minutes. 

Run cold water over the potatoes. Once they are cool enough to handle, chop them into one inch cubes.  

If you prefer to peel the potatoes instead of leaving the skin on, do so before chopping them. The skins should come off very easily.

Place the chopped potatoes in a large bowl and toss them with 1 tablespoon of apple cider vinegar. 

Step 2 

Make the hard-boiled eggs. 

Place eggs in a cold saucepan. Add enough water to the saucepan to cover the eggs by 2 inches. Heat the pan on high heat until the water comes to a full, rolling boil. 

Turn the burner off, but keep the pan on the burner. Place a tightly fitting lid on the saucepan and let it sit for 10-12 minutes. 

Drain the hot water from the pan and run cold water over the eggs to stop them from cooking. Let the eggs sit in cold water until they are cool. 

Peel and chop your eggs. I usually only use half of the egg yolks to lighten this salad up a titch, but you can use them all, if you like.

Step 3

Make the dressing.

In a blender or food processor, add the avocado, yogurt, lemon juice, 2 tablespoons apple cider vinegar, honey, Dijon mustard, salt, pepper, and paprika. Process until smooth. 

If you don’t have a blender or food processor, use a fork or potato masher to mash the avocado, then whisk it into the rest of the dressing ingredients until it’s as smooth as you can get it. 

Step 4

Add the eggs, dressing, red onion, ½ of the green onions, tarragon, dill, and parsley to the bowl of potatoes. Toss to mix completely. 

Step 5

Top with the rest of the green onions and more paprika. 

Potato salad is always best when it’s made the day before you serve it. 

Storage

Store potato salad in an airtight container in the fridge for 3-4 days. 

Expert Tips

Waxy potatoes like red potatoes, fingerling potatoes, or new potatoes are best for potato salad because they hold their shape and you don’t have to peel them. 

Peel the potatoes or don’t peel the potatoes — it’s a matter of personal preference. 

If you don’t have a blender or food processor for the dressing, mash the avocado with a fork and whisk the dressing together. It may not be quite as smooth and creamy, but it will still taste great. 

For the best flavor, make the potato salad a day ahead. 

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Red Skin Potato Salad

This Red Skin Potato Salad is bright and tangy, dressed with an avocado-yogurt dressing (no mayo!), and tossed with onions and herbs for a fresh summer salad recipe everyone will love.

Course Salad, Side Dish

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 194kcal

Author Cara Lanz

Ingredients

• 2 pounds baby red potatoes
• 5 eggs
• ¼ cup diced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh dill
• 1 teaspoon fresh tarragon
• 4 sliced green onions, divided

Healthy Potato Salad Dressing (No Mayo)

• 1 avocado
• 7 ounces plain Greek yogurt I used one 7 oz container of Fage Greek yogurt, which comes out to a little less than one cup
• 2 tablespoons lemon juice
• 3 tablespoons apple cider vinegar, divided
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• salt & pepper
• ½ teaspoon paprika

Instructions

• Scrub and rinse 2 pounds baby red potatoes. Place them in cold water and bring the water to a boil. Let them boil for 15-20 minutes or until just tender. Drain the potatoes in a colander and place the colander over the still-warm empty pot. Drape a clean kitchen towel over the potatoes and let them steam for another 15-20 minutes.
• Run cold water over the potatoes. Once they are cool enough to handle, chop them into inch-sized pieces.

  If you prefer to peel the potatoes instead of leaving the skin on, do so before chopping them. The skins should come off very easily.

  Place the potatoes in a large bowl and toss them with 1 tablespoon of apple cider vinegar.
• Make the hard-boiled eggs. Place eggs in a cold saucepan. Add enough water to the saucepan to cover the eggs by 2 inches. Heat the pan on high heat until the water comes to a full, rolling boil. Turn the burner off, but keep the pan on the burner. Place a tightly fitting lid on the saucepan and let it sit for 10-12 minutes. Drain the hot water from the pan and run cold water over the eggs to stop them from cooking. Let the eggs sit in cold water until they are cool.
• Peel and chop your eggs. I discard ½ of the egg yolks in this lightened up potato salad, but you can leave them all in, if you prefer.
• Make the dressing. In a blender or food processor, add the avocado, yogurt, lemon juice, 2 tablespoons of apple cider vinegar, honey, Dijon mustard, salt, pepper, and paprika. Process until smooth.

  If you don’t have a blender or food processor, use a fork or potato masher to mash the avocado, then whisk it into the rest of the dressing ingredients until it’s as smooth as you can get it.
• Add the eggs, dressing, red onion, ½ of the green onions, tarragon, dill, and parsley to the bowl of potatoes. Toss to mix completely.

  Top with the rest of the green onions and more paprika.
• Potato salad is always best when it’s made the day before you serve it.
• Store potato salad in an airtight container in the fridge for 3-4 days.

Notes

Waxy potatoes like red potatoes, fingerling potatoes, or new potatoes are best for potato salad because they hold their shape and you don’t have to peel them. 

If you don’t have a blender or food processor for the dressing, mash the avocado with a fork and whisk the dressing together. It may not be quite as smooth and creamy, but it will still taste great. 

Peel the potatoes or don’t peel the potatoes — it’s a matter of personal preference. 

For the best flavor, make the potato salad a day ahead.

Nutrition

Calories: 194kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 95mg | Potassium: 726mg | Fiber: 4g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 2mg

The post Red Skin Potato Salad appeared first on Midwestern HomeLife.

This fresh and healthy salad is like a taste of summer you can enjoy all year round. It’s made with quinoa, wild rice, cucumbers, bell peppers, corn, tomatoes, green onion, and fresh parsley and tossed in a lime-honey-Dijon dressing. 

This delicious zesty quinoa salad is a great make-ahead salad to bring to picnics and BBQs, and an easy weeknight dinner side dish. Or make it a main dish and top it with grilled chicken or fish.

This recipe makes a pretty large salad, and any leftovers will stay crunchy in the fridge for a few days. So, it’s the perfect meal prep lunch with a bowl of Corn Chowder or a Chickpea Salad sandwich.

You’re going to love this

Easy quinoa salad recipe -- just toss everything together! 

Delicious side dish or meal prep recipe for easy lunches

Make it ahead — the perfect picnic and potluck salad

Crazy good for you with wild rice, quinoa, and fresh veggies

Vibrant flavors, fresh ingredients, and zesty dressing

Ingredients

Cooked wild rice. Wild rice adds an earthy, nutty flavor to this salad.

½ cup of dry wild rice yields 1 ½ cups prepared wild rice. You can also cheat and use a can of wild rice, if it’s available in your area. Drain and rinse it with cool water before using. 

Cooked quinoa. I used red quinoa in this recipe because it has a chewier texture that works well in cold salads. You can also use white quinoa or black quinoa.

½ cup of dry quinoa yields 1 ½ cups of cooked quinoa. 

For the best flavor, prepare the quinoa in vegetable or chicken broth. It’s also really delicious in pineapple juice!

Cucumber. I use English cucumbers, which are seedless and don’t require peeling. But a regular cucumber — peeled and seeded — will also work. 

Red, orange, or yellow bell pepper. Use whatever color of bell pepper you love (or can find). Red bell pepper adds the sweetest flavor, but orange and yellow are also very sweet and fruity. They all look very pretty in this salad.

Corn. You can use fresh or frozen and thawed corn. 

Fresh tomatoes. Cherry tomatoes are bright and juicy, but if you have fresh garden tomatoes, go ahead and chop them up instead. 

Green onions. Green onions add mild onion flavor. You can also substitute chopped red onion. 

Fresh parsley. Fresh herbs bring more of that fresh-from-the-garden flavor to this salad. Fresh cilantro or basil would also be delicious!

Fresh lime. Lime juice and lime zest adds tons of bright flavor. You can substitute fresh lemon juice and lemon zest, if you prefer.

Honey. Just a little bit of sweetness cuts through the sharp acidity in the zesty dressing. 

Dijon. Dijon is a flavorful emulsifier in the dressing. 

Cayenne. Just a dash of cayenne pepper brings a touch of heat. But you can omit it, if you prefer, or use red pepper flakes instead.

Step by step instructions

Step 1

In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, extra-virgin olive oil, cayenne pepper, and salt and pepper. 

Step 2

In a large mixing bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley. 

Step 3

Toss the wild rice and quinoa mixture with the salad dressing. 

Refrigerate until ready to use.

Storage

This zesty quinoa salad will stay crisp in an airtight container the refrigerator for a few days.

Expert Tips

For best flavor, cook the quinoa in vegetable broth or chicken broth. 

Red bell peppers will add the sweetest flavor to this zesty quinoa salad. Yellow or orange peppers are also great choices. 

You can use fresh or frozen corn. If using frozen, just run it under cool water until it’s completely thawed.

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Zesty Quinoa Salad

This Zesty Quinoa Salad is loaded with quinoa, wild rice, and fresh vegetables tossed in a zippy lime vinaigrette. You can whip it up in about 10 minutes for the perfect grilling side dish, potluck salad, or easy meal prep lunch.

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 223kcal

Author Cara Lanz

Ingredients

Salad

• 1 ½ cup wild rice, cooked
• 1 ½ cup quinoa, cooked
• 1 cup seedless cucumber, diced
• 1 cup red bell pepper, diced
• 1 cup corn, fresh or frozen & thawed
• 1 cup cherry tomatoes, sliced
• 6 green onions, sliced
• ½ cup parsley or cilantro, chopped

Dressing

• 4 tablespoons lime juice 2-4 limes, depending on the size
• 2 teaspoons lime zest
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 dash cayenne pepper (optional)
• salt and pepper, to taste

Instructions

• In a large bowl, combine the wild rice, quinoa, cucumber, red bell pepper, corn, cherry tomatoes, green onions, and parsley.
• In a small bowl, whisk together the lime juice and zest, honey, Dijon mustard, olive oil, cayenne pepper, and salt and pepper.
• Toss the quinoa and wild rice mixture with the salad dressing. Refrigerate until ready to use. It will stay crisp in the refrigerator for a few days.

Notes

For best flavor, cook the quinoa in vegetable broth or chicken broth. 

Red bell peppers will add the sweetest flavor to this zesty quinoa salad. Yellow or orange peppers are also great choices. 

You can use fresh or frozen corn. If using frozen, just run it under cool water until it’s completely thawed.

Nutrition

Calories: 223kcal | Carbohydrates: 37g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 38mg | Calcium: 36mg | Iron: 2mg

The post Zesty Quinoa Salad appeared first on Midwestern HomeLife.

A bright, crunchy apple kale slaw is the perfect meal prep lunch and a great side dish with dinner. You can even stuff it in a taco or pile on a sandwich. 

This apple slaw is the perfect side dish for a picnic or potluck, and will feel right at home with your homemade baked beans and potato salad. 

This apple cabbage salad is loaded with fresh veggies and has tons of texture from the chewy cranberries and crunchy pepitas. And the tangy dressing has NO mayo. Just Greek yogurt, honey, Dijon, and apple cider vinegar. So good. 

This kale slaw recipe kind of reminds me of one of those salad kits from the grocery store with all the little bags of crunchy, chewy things — except with fresh apples!

You’re Going to Love This 

No mayo — the creaminess comes from Greek yogurt! 

So much texture and flavor from the crisp kale, crunchy cabbage, chewy cranberries, and salty seeds.

A mandolin, julienne peeler, or a sharp knife make this nutritious salad easy to prep.

Slaw Ingredients

This easy kale apple slaw comes together with simple ingredients.

Kale. I used curly kale, but red kale or lacinato kale (dinosaur kale) are also great options!

Apple. Pink Lady apples are my pick because they're sweet and tart. A granny smith apple would be good, too. If you like sweet apples, Fuji apples are a great option, too.

Lemon juice. Fresh lemon juice helps tenderize the kale and keep the apple from turning brown. You can also use lime juice.

Carrots. I julienne them with my mandoline, but you can cut them into matchsticks with a knife or use a grater to shred them. 

Red cabbage. I like the contrasting color of the red cabbage, but green cabbage can also be used. 

Parsley. Fresh herbs bring a ton of flavor to this cabbage salad with apples. I love the bright, lemony flavor of parsley, but you can use your favorite herb like basil or cilantro. 

Green onions. Green onion brings bright fresh flavor to this apple kale slaw. For swap-out ideas, check out my list of substitutions for scallions. 

Red onion. The spicy, bold flavor of red onion holds up to kale particularly well. If your red onion is a little too pungent for your taste, rinse the cut pieces under cool water and pat dry. 

Dried cranberries. You’ll love the chewiness dried fruit adds to this kale slaw. You can also use dried cherries, or blueberries. 

Toasted pepitas. Why? Because they add crunch, salt, and toasty flavor. Sunflower seeds would also be great in this kale salad.

Salad Dressing Ingredients

This no mayo slaw dressing is like a creamy honey mustard dressing. I promise, no one will miss the mayo.

Greek yogurt. Greek yogurt is thick and creamy and perfect for a no mayo slaw dressing. If you’re all out, here are some great yogurt substitutions. 

Dijon mustard. Dijon mustard is creamy with a tiny spicy kick. It’s also an excellent emulsifier in dressings. If you’re all out, here are some great substitutions for dijon mustard. 

Honey. This salad is packed with tangy flavors, so the sweet honey is a nice balance. You can substitute with maple syrup, if you like.

Apple cider vinegar. Apple cider vinegar adds a nice zip, but you can use white, white wine, or rice wine vinegar as a substitute. 

Step-by-step instructions

Step 1

Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.  

Step 2

Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.

Step 3

Core the apple and cut it into matchsticks, cubes, or thin slices with a mandolin or sharp knife. I leave the skin on the apple, but if you prefer, you can peel the apple first. 

TIP: To cut the apple into matchsticks, core the apple and cut it into thin slices. Stack the slices, then cut them into thin strips. 

Step 4

Toss the apple with the kale and lemon juice to keep it from browning.

Step 5

Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple. 

TIP: To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces of equal length. Cut each piece lengthwise into thin slices, then cut each slice into thin strips. 

Step 6

To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas. 

Step 7

Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar. 

Step 8

Add dressing to the slaw mix and toss to combine. Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.

Expert Tips

• Massaging the kale with lemon juice and salt makes it tender and easier to chew. 

• For a great way to cut the apple into matchsticks, core the apple and cut it into thin slices. Stack the slices, then cut them into thin strips.

• To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces. Cut each piece lengthwise into thin slices, then cut each slice into thin strips. 

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Kale Apple Slaw (No Mayo)

Apple Kale Slaw is the perfect summer salad recipe. It’s filled with colorful veggies and fresh fruit, and tossed in a tangy, creamy dressing (without mayo). Plus, it stays crunchy the next day, so you can make it ahead for your picnic or weekday lunches.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 103kcal

Author Cara Lanz

Ingredients

• 2 cups kale, thinly sliced
• 1 apple, cut into matchsticks, chunks, or slices
• 1 juice of one lemon
• ¼ teaspoon salt
• 2 large carrots, cut into matchstick-sized pieces
• 1 cup red cabbage, thinly sliced
• ¼ cup parsley, chopped
• 4 green onions, sliced
• ⅓ cup red onion, diced
• ¼ cup dried cranberries
• ¼ cup toasted pepitas

Coleslaw Dressing (no mayo)

• ½ cup Greek yogurt
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

Instructions

• Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.
• Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.
• Core the apple and, with a mandolin or sharp knife, cut it into matchsticks, cubes, or thin slices. I left the skin on, but if you prefer, you can peel the apple first.
• Toss the apple with the kale and lemon juice to keep it from browning.
• Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple.
• To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas.
• Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar.
• Add dressing to the slaw mix and toss to combine.

  Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.

Notes

• Massaging the kale with lemon juice and salt makes it tender and easier to chew. 
• A great way to cut the apple into matchsticks is to core the apple and cut it into thin slices. Then stack the slices and cut them into thin strips.
• To cut a carrot into thin strips, cut the carrot crosswise into 2-3 pieces. Cut each piece lengthwise into thin slices, then cut each slice into thin strips.

Nutrition

Calories: 103kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 282mg | Fiber: 2g | Sugar: 12g | Vitamin A: 4582IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 1mg

The post Apple Kale Slaw (No Mayo) appeared first on Midwestern HomeLife.

This post was revised on 5/17/22 with updated ingredients, tips, and techniques.

On a hot summer day, it’s nice to take a break from the usual slaws, pasta salads, and potato salad recipes we seem to turn to again and again.  

This fresh watermelon goat cheese salad recipe is a ridiculously refreshing side dish with tons of bright flavors from the tangy goat cheese, briney kalamatas, cool mint, and honey citrus vinaigrette.

This is one of those easy recipes that comes together in minutes. The most time-consuming part is cubing the watermelon and cucumber, but I share my tricks to make that go super fast.

This delicious salad is really easy to make and tastes delicious with grilled chicken or fish.

You’re going to love this

Easy salad recipe. You can toss it together in about ten minutes. 

The refreshing combo of cucumber and watermelon tastes like summer. 

Goat cheese and kalamata olives add the right amount of salt to this simple salad.The honey-lime dressing with ginger is sweet, tangy, and zingy.

Watermelon Salad Ingredients

English cucumber. This is the one that’s wrapped in plastic, with thin skin and no seeds. You can use a regular cucumber, you’ll just need to peel it and remove the seeds before slicing. 

Watermelon. I use seedless watermelon - they’re sweeter 

Crumbled goat cheese. Earthy, creamy goat cheese adds funkiness to all the fresh, sweet flavors. Crumbled feta cheese is also a great option and I use it interchangeably in this salad. 

Kalamata olives. Sharp kalamatas contrast deliciously with sweet watermelon. 

Green onions. Green onion adds just the right amount of oniony flavor without being too brash about it. You can also use finely chopped red onion.

Fresh mint. Mint leaves thinly sliced into ribbons add one more cooling element in this bright, fresh summer salad. If you're not a fan of mint, use your favorite fresh herbs like basil leaves or cilantro.

Honey Lime Dressing Ingredients

This salad really doesn’t need much dressing at all. But this honey-lime dressing adds just the right amount of flavor and spice. 

Honey. Honey adds rich flavor and a touch of sweetness to the dressing. 

Lime juice. Use fresh lime juice, not the bottled kind. Lemon juice or orange juice would also work well.

Ground ginger. Ginger is warm and peppery and gives this dressing a nice zing.

Cayenne. A small dash of cayenne adds just a tad of heat. 

How to Pick a Good Watermelon   

It’s hard to know what’s going on inside that watermelon. Here are some tricks to help you pick out the best one at the grocery store: 

• The stripes should be dark green and light yellow and in a consistent pattern. 
• If the watermelon is shiny, it’s probably not ripe yet. If it’s dark and dull, it’s ripe. 
• That discolored spot that shows where the melon was resting on the ground is called the “field spot.” The field spot should be creamy yellow to orange. Pass if the field spot is white or light yellow.
• The stem should be dry and yellow-ish brown. A green stem means it’s not ripe yet. 
• Now the knock test. If you knock on it and it sounds hollow, it’s a good indication it’s ripe. 
• A large web-like pattern can mean the watermelon is sweet. 
• Choose one that’s heavy for its size. 
• Round watermelons are usually sweeter. 

Step-by-step Instructions

Step 1

Cut the English cucumber into ½” to 1” chunks (or whatever size you prefer). 

• Cut the ends off the cucumber. 
• Cut the cucumber in half lengthwise. 
• Slice each half in half again, lengthwise, so you have four spears. 
• Now cut the spears crosswise into pieces. 

Step 2

Cut the watermelon into ½” to 1” pieces, or your desired size. Here’s a super easy way:

• Cut the watermelon in half. 
• Cut each half in half. 
• Take one quarter of the watermelon and make vertical cuts down to the rind. 
• Then, make horizontal cuts on each side of the watermelon, going all the way from end to end. You should have a checkerboard pattern now. 
• Take your knife and cut along the rind and the cubes will fall right out. 

You can also use a melon baller, which will give this watermelon goat cheese salad a more elegant presentation. 

Step 3

In a large salad bowl, combine 2 cups each of watermelon and cucumber chunks, fresh goat cheese or feta crumbles, sliced kalamata olives, sliced green onions, and ribbons of mint. 

Step 4

In a small bowl, whisk together the honey-lime dressing ingredients. 

Step 5

Gently toss the watermelon cucumber mixture with the dressing. Garnish with more goat cheese crumbles and green onions. 

For another option, prepare a large platter with a bed of peppery arugula or spinach leaves and arrange the watermelon salad with goat cheese over the salad greens.

This salad is best served immediately. 

Make Ahead

If you’d like to make this watermelon cucumber salad ahead of time, cut the cucumber and watermelon into cubes and store them in separate containers in the refrigerator. Whisk the salad dressing ingredients together and store it in a covered container in the refrigerator. When you’re ready to serve, toss everything together. 

Expert Tips

• English cucumbers (the ones wrapped in plastic) are a time saver because they don’t require peeling or seeding. 
• For the sweetest watermelon, choose one that’s small, round, and heavy for its size. 
• Crumbled goat cheese or crumbled feta cheese are both delicious in this salad. 
• Slice the mint into thin ribbons for even distribution of flavor. 
• Optional: serve this watermelon goat cheese salad over a bed of your favorite salad greens

Recipe FAQs

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Watermelon Cucumber Salad with Feta

Watermelon Salad with Goat Cheese and Cucumber is the freshest salad on the planet. Tossed in a lime and honey dressing with a kick of ginger and cayenne, it’s the perfect summer salad.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 86kcal

Author Cara Lanz

Ingredients

• 1 English cucumber, cut into 1" chunks (about 2 cups)
• 2 cups watermelon cubes
• ½ cup crumbled goat cheese or feta cheese
• ½ cup kalamata olives, sliced
• 2 green onions, sliced
• 2 tablespoons mint, cut into thin ribbons

Honey Lime Dressing

• 1 tablespoon lime juice
• 1 tablespoon honey
• ½ teaspoon ground ginger
• 1 dash cayenne pepper
• salt, to taste

Instructions

• Cut the English cucumber into ½" to 1” chunks, or your desired size
• Cut the watermelon into ½” to 1” pieces, or your desired size.
• In a large salad bowl, combine 2 cups each of watermelon and cucumber chunks, fresh goat cheese or feta crumbles, sliced kalamata olives, sliced green onions, and ribbons of mint.
• In a small bowl, whisk together the honey-lime dressing ingredients.
• Gently toss the watermelon cucumber mixture with the dressing. Serve with more goat cheese crumbles and green onions.
• This salad is best served immediately.

Notes

• English cucumbers (the ones wrapped in plastic) are a time saver because they don’t require peeling or seeding. 
• For the sweetest watermelon, choose one that’s small, round, and heavy for its size. 
• Crumbled goat cheese or crumbled feta cheese are both delicious in this salad. 
• Slice the mint into thin ribbons for even distribution of flavor. 
• Optional: serve this watermelon goat cheese salad over a bed of your favorite salad greens

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 317mg | Potassium: 171mg | Fiber: 1g | Sugar: 8g | Vitamin A: 557IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg

The post Watermelon Salad with Goat Cheese and Cucumber appeared first on Midwestern HomeLife.

This post was updated on 3/24 with revised recipe, photos, and tips.

It’s so easy to make this homemade roasted strawberry sauce. Just drizzle balsamic vinegar and maple syrup over strawberries and let the oven do the work.

As they roast, the sweetness of the strawberries intensifies and the balsamic and maple syrup reduce down into a thickened syrup that’s out of this world. 

And don’t worry if your strawberries are overripe or out-of-season. You won’t even notice — that’s the magic of roasting strawberries.  

I love to serve these strawberries in parfaits layered with Greek yogurt and toasted nuts, spread on goat cheese crostini, or as a topping on this Orange Angel Food Cake with Orange Whipped Ricotta. 

You’re going to love this

Intensely flavorful. The berry flavor is heightened by roasting and the balsamic reduction is exquisite. 

Balsamic vinegar and strawberries are a match made in heaven. Even if it sounds weird at first, it’s addictively delicious. 

Super easy. This dessert comes together with just 4 simple ingredients. 

Versatile. Balsamic strawberries are a delicious breakfast, snack, appetizer, or dessert. 

Ingredients

Fresh strawberries. Perfectly ripe strawberries are great, but they don't have to be. This recipe is a great way to use up those overripe strawberries.

Maple syrup. A drizzle of pure maple syrup adds even more sweetness to liven up ‘meh’ strawberries. 

Balsamic vinegar. Because there are only a few ingredients to this recipe, the flavor of each one is pronounced. So use a good quality aged balsamic vinegar to get the smoothest flavor possible.  

Salt. I just add a little salt to bring out all the flavors even more, but a twist of freshly cracked black pepper is also super delish. 

Step by step instructions

Step 1

Preheat oven to 350. Cut the tops off the strawberries, then cut them in half.

Step 2

Place halved strawberries on a baking sheet. Drizzle maple syrup and balsamic vinegar over the strawberries. Add a dash of salt and toss until coated.

Arrange strawberries in a single layer on the baking sheet. 

Step 3

Roast for 25-30 minutes, tossing once, halfway through. 

Step 4

Serve and enjoy! 

Balsamic strawberries are delicious served simply over whipped ricotta or vanilla ice cream.

They’re also excellent on strawberry shortcake, pound cake, crostini, pancakes, waffles, oatmeal, or to make an elevated PB&J. 

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them. 

Expert Tips

Arrange strawberries in a single layer on the baking sheet to allow for even roasting. 

Toss the strawberries once halfway through roasting to ensure they get evenly coated with the syrup. 

Roasting breathes new life into overripe or out of season strawberries. 

Recipe FAQs

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Balsamic Roasted Strawberries

Easy Balsamic Roasted Strawberries are an intensely flavorful combination of sweet strawberries, tangy balsamic, and rich maple syrup. They roast into a lusciously jammy sauce that’s delicious spooned over cake, whipped ricotta, or vanilla ice cream.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 57kcal

Author Cara Lanz

Ingredients

• 16 ounces strawberries, halved
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• dash of salt

Instructions

• Preheat oven to 350. Cut the tops off the strawberries, then cut them in half.
• Place halved strawberries on a baking sheet. Drizzle maple syrup and balsamic vinegar over the strawberries. Add a dash of salt and toss until coated. Arrange strawberries in a single layer on the baking sheet.
• Roast for 25-30 minutes, tossing once, halfway through.
• Serve over whipped ricotta, ice cream, shortcake, pound cake, crostini, pancakes, waffles, oatmeal, or to make an elevated PB&J.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for several months.

Video

Notes

Arrange strawberries in a single layer on the baking sheet to allow for even roasting. 

Toss the strawberries once halfway through roasting to ensure they get evenly coated with the syrup. 

Roasting breathes new life into overripe or out of season strawberries.

Nutrition

Calories: 57kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 194mg | Fiber: 2g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 1mg

The post Balsamic Roasted Strawberries appeared first on Midwestern HomeLife.

Cranberry almond macaroon cookies combine the flavor of almonds, coconut, cranberries, and white chocolate for a deliciously simple cookie with a toasted coconut outside and soft, chewy inside. Easy one-bowl cookie recipe!

Coconut lovers, be sure to try Coconut Dream Bars, Chewy Coconut Macaroons, and Carrot Cake Cookie Bars. 

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You’re going to love these

• Cranberry almond macaroons with toasted coconut, cranberries, almonds, and white chocolate taste like the perfect handful of trail mix!
• Easy one-bowl almond cookie recipe that stirs together quickly, no chilling necessary
• Pretty, sweet almond macaroons for the holiday season, parties, and showers -- or just to enjoy with a cup of tea
• Easy recipe to make a million different ways with your favorite mix-ins

Ingredients

Perfectly chewy almond cookies come together with simple ingredients that are easy to find in any grocery store. 

Egg whites. Egg whites bind the almond macaroons together. You can use egg whites from 2-3 whole eggs (depending on the size of the eggs) or liquid egg whites. I use Costco liquid egg whites -- the carton says they won't whip, but they always work for me. 

Sweetened shredded coconut. I recommend Baker’s Angel Flake sweetened coconut for macaroons because it has more moisture than the store brands I've tried. The extra moisture holds the cookies together better and results in a soft, tender macaroon with a chewy texture.  

Sweetened condensed milk. I recommend Eagle Brand sweetened condensed milk over store brands. Store-brand condensed milk can be thinner and result in some pooling at the bottom of the almond macaroons.

Step by Step Instructions

Optional step: Process the coconut in a food processor for a few seconds to create more finely textured coconut and perfectly rounded macaroons. 

Step 1: With a whisk, stand mixer, or hand mixer, beat the egg whites at medium speed in a large bowl until thick and foamy and soft peaks begin to form - when you lift up the beater or whisk, soft peaks barely hold their shape and curl over onto themselves.

Step 2: Beat in the salt and vanilla extract. 

Add the coconut, sweetened condensed milk, cranberries, almond slices, and ½ cup white chocolate chips. Fold into the egg white mixture until completely combined. 

Step 3: With a cookie scoop, portion out cookies onto a parchment-lined baking pan. Use wet fingertips to shape the macaroons and tuck in any stray coconut shreds. 

Step 4: Bake cookies in preheated oven at 325 for 20-25 minutes or until golden brown. Let the macaroons cool on the cookie sheets for about 3 minutes, then transfer the cookies to a wire rack to cool completely. 

Step 5: Melt white chocolate chips and shortening in the microwave. Place the cookies on a wire rack over a baking sheet to catch any drips and keep the melted chocolate from pooling at the base of the macaroons. Drizzle white chocolate over the almond macaroons and allow to dry.

Step 6: Allow the white chocolate drizzle to dry.

Cranberry Almond Macaroons are crispiest the day you make them and will soften over time. 

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Cranberry Almond Macaroons

Cranberry almond macaroon cookies are sweet and tart with a toasted coconut outside and soft chewy inside. These easy one-bowl cookies come together with coconut, cranberries, sliced almonds, white chocolate chips, and a white chocolate drizzle.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 187kcal

Author Cara Lanz

Ingredients

• 6 tablespoons liquid egg whites (or 2 large egg whites)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 14 ounces sweetened coconut
• ¾ cup sweetened condensed milk
• ½ cup dried cranberries
• ½ cup sliced almonds
• 1 cup white chocolate chips (divided)
• 1 teaspoon shortening

Instructions

• Preheat your oven to 325. Prepare a cookie sheet with parchment paper or silicone baking mats.
• Optional step: Process the coconut in the food processor for a few seconds to create more finely textured coconut and more evenly shaped macaroons.
• With a whisk, stand mixer, or hand mixer, beat the egg whites in a large mixing bowl until thick and foamy and soft peaks begin to form -- this means when you lift up the beater or whisk, soft peaks will barely hold their shape and curl over onto themselves.
• Whisk the salt and vanilla extract into the egg whites.
• Add the coconut, sweetened condensed milk, cranberries, almonds, and ½ cup white chocolate chips to the bowl of egg whites. Fold the egg whites into the rest of the ingredients until completely combined.
• With a cookie scoop, portion out cookies onto the prepared baking sheet. Use wet fingers to shape the macaroons into round balls and tuck in any stray coconut shreds.
• Bake for 20-25 minutes or until golden brown. Let the macaroons cool on the pan for about 3 minutes, then transfer cookies to a wire rack to cool completely.
• Melt ½ cup white chocolate chips and shortening in the microwave for 30 seconds. Stir. Microwave in 10-second increments until melted and smooth. With a spoon, drizzle white chocolate over macaroons and let them set.

  I like to place the cookies on a wire rack over a baking sheet to catch the chocolate drizzles and to keep from creating a pool of chocolate at the base of the macaroons.

Video

Notes

Use a cookie scoop to portion out the dough for even sized cookies, then use wet fingers to shape the dough into perfectly round mounds. 

Let the cookies cool on the pan for a few minutes. Warm cookies are very delicate. Let them firm up for a few minutes on the pan before transferring them to a cooling rack. 

Reheat the melted chocolate, if necessary. If the drizzling chocolate starts to firm up while you’re still working, just pop it back into the microwave for a few seconds.

Nutrition

Calories: 187kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 159mg | Fiber: 2g | Sugar: 18g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

The post Cranberry Almond Macaroons appeared first on Midwestern HomeLife.