Salad

Roasted Pumpkin and Quinoa Salad

This roasted pumpkin salad is festive with colorful ingredients that look and taste like fall. It is hearty and can be served as an entree or side salad. Vegans can substitute riced cauliflower for the goat cheese.

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Blueberry and Goat Cheese Salad with Honey Walnuts

I love the combination of flavors and textures in this salad. The soft sweet burst of blueberries with the crunchy walnuts and velvety goat cheese is so satisfying. Adding the freshly toasted walnuts with honey melts the goat cheese and creates a creamy dressing with the olive oil and lemon juice.

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Emily's Fresh Kitchen, eat heal thrive, peach and burrata

Peach and Burrata Salad

This salad reminds me of Italy because all of the meals I ate there were made with a few simple and fresh ingredients. The dishes didn’t need much added to them because of their high quality components.

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emily's fresh kitchen, eat heal thrive, dairy free ranch, cilantro ranch

Dairy Free Cilantro Ranch

Ranch dressing is an American staple for kids and adults alike. Unfortunately, the bottles lining the shelves in grocery stores are full of processed ingredients and chemical preservatives. Making it from scratch is easy though.

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emily's fresh kitchen, eat heal thrive, gluten free tabouli, quinoa salad

Mediterranean Quinoa Salad

This fresh, light salad was inspired by the popular Mediterranean-Middle Eastern tabouli, which is traditionally made using bulgur wheat. In this recipe, the bulgur is replaced by quinoa, making it gluten free.

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emily's fresh kitchen chopped green salad with macadamia nut oil

Chopped Green Salad

I hesitate to call any food my favorite, but I could eat this salad all day, every day. It’s dressed with Macadamia nut oil and fresh lemon juice which allows the raw flavors of the other ingredients to shine through. The sautéed and seasoned almonds add just the right amount of additional flavor. This salad is fresh and crunchy and oh so good! You will love it. Enjoy!

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