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No Bake Pumpkin Cheesecake Bars

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These No Bake Pumpkin Cheesecake Bars have a rich, creamy, spiced pumpkin cheesecake filling atop a gingersnap crust. They're flavorful, delicious, and the best make-ahead Thanksgiving dessert!

rich and creamy no bake pumpkin cheesecake bars with a gingersnap crust and whipped topping garnished with cinnamon sugar

One of the best parts of a holiday meal is dessert, right? Where you end up with entirely too many desserts and everyone gets to sample everything that jumps out to them - like these No Bake Pumpkin Cheesecake Bars.

These little no bake pumpkin cheesecake bites are SO rich, creamy, and delicious. They have flavorful, spiced pumpkin cheesecake filling that sits on a gingersnap crust. Topped with a little whipped cream and cinnamon sugar, and it's a holiday dessert everyone is reaching for.

Oh, and the most convenient part? These no bake pumpkin cheesecake squares need to be made ahead! If you're making for Thanksgiving, go ahead and prep these on Tuesday or Wednesday, then cover and let them set in the fridge until it's time for dessert. The only work you'll need to do on Thanksgiving is cut, garnish, and serve!

If you're looking for more holiday treats, try my pumpkin crumble bars, biscoff truffles, and cinnamon chocolate chip cookies.

Why This No Bake Pumpkin Cheesecake Bars Recipe is SO Good!

  • It's luxuriously creamy and rich.
  • There's no skimping on flavor, with extra pumpkin pie spice, vanilla bean paste, a gingersnap cookie crust, and an extra sprinkle of cinnamon sugar on top.
  • They're the perfect make ahead dessert!
  • No bake = more oven space on busy holidays!
  • They're insanely delicious.

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make no bake pumpkin cheesecake bars
  • Gingersnap cookies are the base of these no bake pumpkin cheesecake squares, with a gingersnap cookie crust.
  • Butter is needed to bind the crust together.
  • Pumpkin puree is drained, which sounds strange, but helps prevent excess moisture in the bars, keeping them extra creamy and rich.
  • Cream cheese is mixed with the drained pumpkin for the basis of the cheesecake filling.
  • Heavy whipping cream is whipped to fold into the cheesecake mixture.
  • Powdered sugar, pumpkin pie spice, and vanilla bean paste (or a high quality vanilla extract) are used to sweeten and flavor the no bake pumpkin cheesecake filling.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

steps how to make pumpkin cheesecake bars no bake
  1. Process the gingersnap cookies and butter into a fine crumble.
  2. Firmly press the gingersnap crumble into a prepared pan for the crust.
  3. Whip the heavy whipping cream and set aside.
  4. Drain the pumpkin puree.
  5. Add drained pumpkin to cream cheese, powdered sugar, vanilla, and pumpkin pie spice and mix to combine.
  6. Gently fold the whipped cream into the cheesecake mixture.
  7. Spread pumpkin cheesecake filling on top of the gingersnap crust and refrigerate overnight.
  8. Slice into small, square bites and top with whipped cream and a sprinkle of cinnamon sugar to serve.

Expert Tips & FAQ

Gingersnap Crust Tips

  • When processing the gingersnap crust, the finer the crumb the better the crust!
  • Ensure the crust is spread evenly in the pan, and that you press it firmly together so it stays together when serving.

How to Drain Pumpkin Puree

  • Draining the pumpkin sounds super strange, I know! But you'll be able to remove anywhere from ½ to ⅔ cup liquid from the pumpkin, which will result in a denser, richer, creamier no bake pumpkin cheesecake filling.
  • If you have cheesecloth, or a cheesecloth bag or nutmilk bag, that will make the process easy. Add pumpkin puree to the bag, then squeeze the liquid out over an empty bowl or sink.
  • You can also use a clean dishcloth to hold the pumpkin as you drain it.
  • I don't recommend paper towels - every time I've tried draining with paper towels, no matter how gentle, the paper towels eventually rip from the moisture and squeezing, and pumpkin puree comes through.
  • The squeezed pumpkin juice can be discarded or tossed in a smoothie or something like a butternut or vegetable soup.
  • You'll have drained about ½ to ⅔ cup liquid out of the pumpkin.
  • The drained pumpkin should have a play-doh like consistency.

No Bake Pumpkin Cheesecake Filling Tips

  • Use room temperature cream cheese. It will blend better and smoother with the other filling ingredients.
  • Fold the whipped cream into the cheesecake mixture carefully. The pumpkin cheesecake mixture is very dense, so it'll take a few minutes! Be patient and keep carefully folding in the whipped cream, and eventually you'll have a homogenous rich and airy no bake cheesecake filling.

Serving Suggestions

  • How long do you wait to cut no bake cheesecake bars? No bake cheesecake needs to set overnight, or at least 4 hours.
  • You can try freezing the no bake cheesecake for 30-60 minutes before cutting, to help get more even cuts. (But don't serve frozen - the crust is too hard!)
  • Wipe the knife clean between cuts for smooth, clean cuts.
  • Serve with whipped cream and a sprinkle of cinnamon sugar, garnished immediately prior to serving.
  • Use cool whip for a stabilized whipped cream if you need a little extra time with presentation and serving.
  • I like to cut into 36 bite-sized servings, as many people tend to take smaller servings of a larger variety of desserts from a holiday dessert table. You of course can cut into however many servings you prefer.
a bite sized no bake pumpkin cheesecake bars

Substitutions & Variations

  • Cool whip can be substituted for the heavy whipping cream. You obviously won't need to whip the cool whip, and you'll want to use two cups cool whip.
  • Graham crackers can be substituted for gingersnaps. You'll need about 12 graham crackers. You can also add a little pumpkin pie spice or cinnamon to the graham cracker crust for a little extra flavor, too.
  • For a lighter option, neufchatel cheese can be substitute for cream cheese. (It's found right by the cream cheese, and may also be labeled as "⅓ less fat" or "reduced fat" cream cheese.)
  • If you don't have vanilla bean paste, you can use a high quality vanilla extract.
  • If you're feeling a little fancier, try making a homemade whipped cream topping. You can flavor it with honey or maple, cinnamon, pumpkin pie spice, and/ or vanilla.

Storage, Freezing, & Reheating

No bake pumpkin cheesecake squares need to be refrigerated. Store any leftovers in the refrigerator in an airtight container for up to 5 days.

Leftovers can also be frozen. I like to flash freeze on an open-air baking sheet for 1-2 hours. Then wrap in plastic wrap and return to the freezer for up to 3 months. Unwrap, then thaw in the fridge for a few hours when ready to enjoy.

Supplies You'll Need

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More Recipes You'll Love

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rich and creamy no bake pumpkin cheesecake bars with a gingersnap crust and whipped topping garnished with cinnamon sugar
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5 from 1 vote

No Bake Pumpkin Cheesecake Bars

These No Bake Pumpkin Cheesecake Bars have a rich, creamy, spiced pumpkin cheesecake filling atop a gingersnap crust. They're flavorful, delicious, and the best make-ahead Thanksgiving dessert!
Prep Time30 minutes
Set Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 36
Calories: 115kcal
Author: Lindsey Janeiro

Equipment

Ingredients

  • 30 gingersnap cookies
  • 5 tablespoons butter melted
  • 1 cup pumpkin puree drained
  • 1 cup heavy whipping cream cold
  • 16 ounces cream cheese (2 x 8oz packages)
  • ½ cup powdered sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste or extract

Garnish

  • whipped cream
  • cinnamon sugar

Instructions

Prepare the Crust:

  • Line a 9x9" baking pan with parchment paper. Set aside.
  • Place gingersnap cookies into the bowl of a food processor. Process until the gingersnaps have turned into a fine crumb, about 1-2 minutes. Add melted butter and process another minute, until you have a fine crumble.
  • Transfer the gingersnap mixture to the prepared pan. Use a spatula or clean fingers to firmly press it into an even layer in the bottom of the pan. Set aside.

Prepare the Cheesecake:

  • To eliminate excess moisture in the cheesecake filling, drain the pumpkin. To do so, place pumpkin in a cheesecloth bag or in a clean kitchen towel and squeeze repeatedly, until a significant amount of liquid has come out. The drained pumpkin puree should have a play-doh-like consistency. Set the drained pumpkin aside.
  • Using a hand mixer or stand mixer, whip the heavy whipping cream in a large bowl until it has formed stiff peaks (about 1-2 minutes). Set aside.
  • In another large bowl, add cream cheese, drained pumpkin, powdered sugar, pumpkin pie spice, and vanilla bean paste (or a high quality extract). Mix on medium high, or until the mixture is thick, smooth, and creamy.
  • Carefully fold the whipped cream into the pumpkin cheesecake mixture. The cheesecake mixture should be very dense, so this will take a few minutes, just carefully keep folding it until you have one smooth, thick mixture.
  • Evenly spread the pumpkin cheesecake mixture on top of the crust and smooth the surface.
  • Refrigerate overnight, or at least 4 hours until set.

To Serve:

  • For clean cuts, you can place the no bake pumpkin cheesecake in the freezer for 30-60 minutes before cutting. Most importantly, wipe clean your knife between every cut. You can cut the cheesecake into however many servings you'd like, but as this is a very rich dessert, I like to cut into 36 bite-sized pieces.
  • Just before serving, top with additional whipped cream and a sprinkle of cinnamon sugar. Enjoy!

Nutrition

Calories: 115kcal | Carbohydrates: 8g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1375IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg

Prosciutto Green Beans

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Prosciutto Green Beans are the absolute BEST green bean side dish for the holidays! Tender green beans are sauteed with balsamic caramelized shallots, thyme, and garlic, then topped with salty, crispy prosciutto.

a bowl of tender green beans, caramelized shallots, and crispy prosciutto for prosciutto green beans

This green beans with prosciutto recipe was first published in November 2017, but was re-tested and re-published with this new and improved version in November 2023.

If someone asks you to make green bean casserole this holiday season, don't. Tell them you have this amazing prosciutto green beans recipe you'd love to bring instead.

And honestly, y'all may end up like my family, where we now hands-down choose these prosciutto green beans over green bean casserole, every single time.

Green beans are steamed (in the microwave, because stovetop space can be a hot commodity on Thanksgiving!). Then they combine with garlic and balsamic caramelized shallots and thyme.

You transfer everything to your serving platter, then generously top with crispy, salty prosciutto.

It's holiday side dish perfection. And honestly, pretty simple, too!

If you need more showstopping holiday sides to round out your menu, check out these asiago mashed potatoes, maple miso roasted vegetables, and apple cider cranberry sauce.

Why This Prosciutto Green Beans Recipe is SO Good!

  • Salty, crispy prosciutto is the goodness in life that you didn't know you needed.
  • They save time compared to traditional green bean casserole recipes.
  • No oven space required.
  • They come together in less than 30 minutes.
  • You can prep different components ahead of time (see notes in this post).
  • Caramelized shallots are already delicious, but the flavor is elevated with balsamic vinegar, honey, and thyme.
  • They're super flavorful.
  • They're lighter than a traditional green bean casserole side.
  • It's an incredible side dish, worth of a holiday table!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make prosciutto green beans
  • Green Beans are the star of the dish. If the quality of fresh green beans is lacking, you can also use frozen fine green beans.
  • Prosciutto gets crisped in a skillet, for a super light and crisp, salty topping - reminiscent of bacon (but tastier).
  • Shallots get caramelized to provide another layer of flavor to this dish.
  • Balsamic Vinegar and Honey are added when caramelizing the shallots for a little sweetness and more flavor.
  • Thyme and Garlic for even more flavor!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

steps to make prosciutto green beans
  1. Steam green beans.
  2. Crisp prosciutto and set aside.
  3. Caramelize shallots.
  4. Occasionally deglaze the pan.
  5. Add the green beans and garlic to the caramelized shallots.
  6. Transfer green bean mixture to a serving bowl and top with crispy prosciutto.

Expert Tips & Substitutions

  • To trim green beans: use scissors or a knife to trim the ends off the green beans. This is typically not needed with frozen green beans, as most are often pre-trimmed (check your package if using frozen).
  • If fresh green beans aren't available (or you're shopping early and they won't be great quality by Thanksgiving), you can use frozen fine green beans. I've done this on Thanksgiving before! Many frozen fine green beans come in 12 ounce packages, and you need 16 ounces of green beans for the recipe, so make sure you grab two packages.
  • If you prefer, you can blanche the green beans instead of steaming.
  • Don't overcook the green beans! They taste best when tender, but with a little bite to them. This is why you turn the heat off when you're adding the garlic and green beans to the caramelized shallots.
  • I do not recommend canned green beans in this recipe.
  • Sweet or yellow onion can be substituted for shallots. Shallots are a little sweeter and more mellow when cooked compared to onion, but 1 small onion works, too!
  • You can also use apple cider vinegar instead of balsamic vinegar.
  • Make sure you wait to add the garlic when you add the green beans. Adding garlic too early can cause it to burn.
  • Realistically, you may want to crisp more prosciutto than you need. I've noticed my kitchen helpers often nibble on the reserved crispy prosciutto pieces, so make sure you have enough for the final dish. 😉 (You also can make a double batch to save to make my Cranberry Turkey Sliders!)
a large bowl of prosciutto green beans topped with crispy prosciutto pieces

Make Ahead Tips

I don't recommend making the complete recipe ahead of time before Thanksgiving, but you can prep ahead individual components.

  • Crisp the prosciutto ahead of time. Prior to serving you can place the already crisped prosciutto back in a skillet to heat for 1 couple minutes, just until it's warmed through and slightly crisped back up again.
  • Pre-steam the green beans (or blanch, if you prefer).
  • Fully caramelize the shallots ahead of time.
  • Wait to combine the green beans and shallots until prior to serving, when you can combine them, as well as the garlic, in a sauté pan to warm through.
  • Continue to top with the crispy prosciutto just prior to serving.

Storage, Freezing, & Reheating

While they taste best (and present best) fresh, they can be stored in the refrigerator for up to three days in an airtight container.

To reheat, you can reheat on a skillet over medium-high heat for 1-2 minutes until warmed through (you may need to add a tablespoon of water). You also can microwave on high for 60-90 seconds.

Supplies You'll Need

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a forkful of prosciutto green beans

More Thanksgiving Recipes You'll Love

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

a bowl of tender green beans, caramelized shallots, and crispy prosciutto for prosciutto green beans
Print Recipe
5 from 1 vote

Prosciutto Green Beans

Prosciutto Green Beans are the BEST holiday green bean side dish, with balsamic caramelized shallots, thyme, garlic, and topped with crispy prosciutto.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 94kcal
Author: Lindsey Janeiro

Equipment

Ingredients

  • 1 tablespoon avocado oil
  • 2 ounces prosciutto diced
  • 1 lb green beans trimmed
  • 3-4 shallots thinly sliced, about 1 cup
  • 1 teaspoon thyme leaves fresh
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup white wine or water
  • 3-4 cloves garlic minced
US Customary - Metric

Instructions

  • Heat 1 teaspoon of oil in a large, wide-brimmed sauté pan over medium heat. Add diced prosciutto and sauté 3-4 minutes, until prosciutto has returned to a reddish-brown color and is crispy.
    1 tablespoon avocado oil, 2 ounces prosciutto
  • Meanwhile, place green beans in a microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 4 minutes to steam.
    1 lb green beans
  • Once prosciutto is done, remove it from the pan and transfer it to a separate container. Set aside.
  • Add the remaining 2 teaspoons of oil to the same pan, along with the shallots, salt, pepper, thyme, balsamic vinegar, and honey. Saute for 5-7 minutes, or until the shallots are caramelized. Every couple minutes, add a tablespoon or two of water or white wine to deglaze the pan, by scraping up the flavorful browned bits off the bottom of the pan.
    3-4 shallots, 1 teaspoon thyme leaves, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ cup white wine or water
  • Turn off the heat and add the steamed green beans and garlic to the shallots. Toss to combine.
    3-4 cloves garlic
  • Transfer green beans to a serving platter and top with crispy prosciutto. Serve immediately and enjoy.

Notes

Exact nutrition information may vary based on brand prosciutto used and if any other optional add-ins are added (i.e. caramelized onions).

Nutrition

Calories: 94kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 166mg | Potassium: 233mg | Fiber: 3g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg

Apple Cider Cranberry Sauce

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This Apple Cider Cranberry Sauce is the most delicious and easiest homemade cranberry sauce you'll ever make. It's simple, with just four ingredients and one pot needed. Oh, and there's no refined sugar!

a ceramic bowl of apple cider cranberry sauce

Homemade cranberry sauce adds such a special element to a holiday spread, and it doesn't get easier (or tastier!) than this Apple Cider Cranberry Sauce.

You only need four simple ingredients - fresh cranberries, apple cider, applesauce, and maple syrup. And because we're using maple syrup instead of cane sugar, it's refined sugar-free.

The recipe itself also cannot get simpler - literally throw everything into a pot, boil, then simmer until thickened.

Oh, and if that's not enough? Cranberry sauce is the perfect make-ahead Thanksgiving side dish. You can literally make it the weekend before Thanksgiving and it'll be great on Thanksgiving Day!

Need more Thanksgiving sides? Try these miso veggies, asiago mashed potatoes, and prosciutto green beans.

Why This Apple Cider Cranberry Sauce Recipe is SO Good!

  • Only 4 ingredients
  • Refined sugar-free
  • Throw everything into a pot
  • 15 minutes on the stove
  • Great to make ahead
  • Sweet, tart, and totally delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make apple cider cranberry sauce
  • Fresh Cranberries are a must in homemade cranberry sauce!
  • Apple Cider adds flavor and sweetness and is the liquid that everything simmers in.
  • Apple Sauce, even unsweetened, adds more sweetness, enriches the apple flavor, and helps thicken the cranberry sauce even more.
  • Maple Syrup is the sweetener of choice, adding a delicious maple flavor without any refined sugar.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

ingredients in a saucepan to make apple cider cranberry sauce
  1. Place all ingredients in the pot, boil, then simmer for 15 minutes.
  2. Cool and enjoy!

Substitutions & Variations

  • Swap the liquid - apple juice can be used instead of apple cider, or you can totally change it up and opt for something like orange juice, instead.
  • Change the sweetener - the maple really adds a beautiful flavor here, but you can use honey, if that's your preference.
  • Add sweet flavor by adding vanilla or cinnamon.
  • Give it some zing by adding grated ginger.
  • Add citrus flavor with orange or lemon zest.
overhead picture of apple cider cranberry sauce

Make Ahead

Cranberry sauce is the perfect Thanksgiving side dish to make ahead - and this apple cider cranberry sauce is no exception.

You can make it as early as the weekend before Thanksgiving, and store it in the refrigerator in an airtight container.

Alternatively, if you're really pressed for time, you can freeze it, too!

Storage, Freezing, & Reheating

  • Storage: Store in an airtight container in the fridge for up to five days.
  • Freezing: Once completely cooled, transfer to an airtight, freezer-safe container for up to three months. Thaw overnight in the fridge.
  • Reheating: While cranberry sauce can be enjoyed chilled, you can reheat it in a saucepan over medium-high heat until warmed through. If it's too thick, add an extra tablespoon or two of apple cider, apple juice, or water.

Supplies You'll Need

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

More Thanksgiving Side Dish Recipes You'll Love

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

a ceramic bowl of apple cider cranberry sauce
Print Recipe
5 from 1 vote

Apple Cider Cranberry Sauce

This Apple Cider Cranberry Sauce has four ingredients and no refined sugar! It's the best, easiest homemade cranberry sauce you'll ever make!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment, Dip, Sauce, Side Dish, Spread
Cuisine: American
Servings: 8
Calories: 94kcal
Author: Lindsey Janeiro, RDN

Equipment

Ingredients

  • 12 ounces fresh cranberries
  • ½ cup unsweetened applesauce
  • ½ cup maple syrup
  • 1 cup apple cider

Instructions

  • Place all ingredients into a medium saucepan over high heat. Bring to a boil
    12 ounces fresh cranberries, ½ cup unsweetened applesauce, ½ cup maple syrup, 1 cup apple cider
  • Once mixture is boiling, reduce heat to medium and simmer for 10-15 minutes, stirring occasionally. Once the berries have popped and mixture has thickened, the sauce is down.
  • Turn the heat off and let cool 10-15 minutes (the sauce will continue to thicken as it cools).
  • Serve warm or chilled - your preference! Enjoy!

Nutrition

Calories: 94kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 0.2mg

Miso Roasted Vegetables

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Miso Roasted Vegetables are a truly simple and flavorful side dish. Hearty roasted vegetables are tossed in a ginger maple miso sauce that's a little sweet, a little tangy, a little zingy, and totally delicious. These miso veggies are perfect whether you need an easy meal prep vegetable or a delicious holiday side dish.

a platter of miso roasted vegetables garnished with parsley

Miso roasted vegetables are simple vegetable side dish that packs a lot of flavor.

If you're unfamiliar with miso, it's rich in umami flavor. Miso paste is thick, kind of similar to the consistency of nut butter. But taste-wise, it's made from fermented soy beans, so it's flavor is closer to that of soy sauce. It's salty, slightly tangy, and has that fermented "funk" a bit.

That umami miso is combined with rice vinegar some acidity (and to thin the sauce out), then mixed with grated ginger for some zing and maple syrup for some sweetness.

The result? Slightly tangy, sweet, delicious miso glazed vegetables. They're delicious on their own, perfect for meal prep, but flavorful enough for even your holiday menu.

Speaking of, if you need more holiday side dishes, be sure to check out these maple balsamic brussels sprouts, prosciutto green beans, and asiago mashed potatoes.

Why This Miso Roasted Vegetables Recipe is SO Good!

  • Roasted vegetables are always so flavorful.
  • The maple miso glaze adds a ton of flavor complexity.
  • They're vegetables that taste great!
  • The recipe time is mostly hands off, with the oven doing most of the work.
  • Convenient for meal prep.
  • Delicious enough for holiday meals!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make miso roasted vegetables
  • Vegetables to Roast: you need a total of three pounds of vegetables, plus a red onion. I like brussels sprouts, carrots, and butternut squash (sweet potatoes, parsnips, and turnips all work well, too!)
  • Miso Paste provides so much salty, umami flavor. Use white miso, as it's a little more mellow.
  • Rice Vinegar for a little acidity, balanced the flavor, and thins the miso in our sauce
  • Maple Syrup for sweetness
  • Ginger adds a little zing and elevates the flavor of the miso glaze.

How to Make Miso Veggies:

For complete instructions, please check out the recipe card at the bottom of this post!

making miso vegetables
  1. Roast the vegetables
  2. Whisk the miso glaze.
  3. Pour the miso glaze over the roasted vegetables and toss.
  4. Broil the miso veggies a couple minutes to get more caramelized and crispy bits!

Expert Tips

  • Make ahead by having all of your vegetables chopped and ready to roast and the miso glaze pre-made. (You can make the miso roasted veggies in full, but they get a little softer/ break down a little and become less presentable the longer it's been since they were roasted. Not a big deal for lunch meal prep, but I wouldn't recommend for Thanksgiving dinner.)
  • Keep the vegetables the same size. They're all shaped a little differently (i.e. diagonal carrots, butternut cubes, round butternut squash), but keeping them roughly the same size will allow for more even roasting. Depending on the size of your brussels sprouts, they may even need to be quartered instead of halved.
  • Prevent roasted vegetables from sticking to the pan by not skipping the oil! If you're still concerned, you can line the pan with a silicone baking mat or parchment paper (if you do this, do not broil the vegetables at the end).
  • Roasted veggies are done when they are fork tender.
a caramelized brussels sprout in maple miso roasted vegetables

Substitutions & Variations

  • Adjust the sweetness to your preference. When you're whisking the miso glaze together, start with 1 tablespoon of maple syrup. This will have the miso sauce more salty, tangy, and with more prominent fermented miso flavor. It's delicious! But I found some recipe testers preferred a sweeter glaze and preferred 1.5 to 2 tablespoons. So start with 1 tablespoon maple syrup and add more if you prefer it sweeter!
  • Swap the vegetables for other root vegetables, broccoli, cauliflower, or bell pepper.
  • You can use other sweeteners, like honey or your preferred non-nutritive sweetener of choice.

Storage

While I do recommend making and serving these miso veggies fresh if serving for a special meal like Thanksgiving, in general, roasted vegetables can be easily stored. Which is why they make great meal prep!

Store miso roasted vegetables in an airtight container in the fridge for up to three days.

Supplies You'll Need

As an Amazon affiliate, I may earn a small amount from qualifying affiliate purchases at no cost to you.

More Recipes You'll Love

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

a platter of miso roasted vegetables garnished with parsley
Print Recipe
5 from 1 vote

Miso Roasted Vegetables

Miso Roasted Vegetables are tossed in a ginger maple miso sauce that's a little sweet, a little tangy, a little zingy, and totally delicious.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 111kcal
Author: Lindsey Janeiro

Equipment

Ingredients

Roasted Vegetables

  • 1 pound butternut squash peeled and cubed
  • 1 pound carrots peeled and sliced diagonally
  • 1 pound brussels sprouts trimmed and halved
  • 1 red onion chopped
  • 1 tablespoon avocado oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Maple Miso Sauce

  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 1-2 tablespoons maple syrup
  • 1 teaspoon grated ginger
  • fresh parsley optional garnish

Instructions

  • Preheat the oven to 400°F.
  • Place the butternut squash, carrots, brussels sprouts, and onion on a baking sheet. Add oil, garlic powder, salt, and pepper. Toss to combine. Make sure vegetables are spread out in a single layer and not overlapping on top of each other.
    1 pound butternut squash, 1 pound carrots, 1 pound brussels sprouts, 1 red onion, 1 tablespoon avocado oil, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Roast for 30-35 minutes, or until vegetables are fork-tender.
  • While the vegetables are roasting, prepare the miso glaze. Whisk together the miso paste, rice vinegar, maple syrup, and grated ginger in a small bowl. Start with 1 tablespoon of maple syrup and taste. The sauce with 1 tablespoon is more fermented and tangy - which many prefer! But if you're one who wants it sweeter, increase to 1.5-2 tablespoon maple syrup.
    2 tablespoons white miso paste, 2 tablespoons rice vinegar, 1-2 tablespoons maple syrup, 1 teaspoon grated ginger
  • Remove vegetables from the oven and pour the miso glaze over them. Use a fish spatula to carefully toss the vegetables in the sauce.
  • Return the pan back to the oven on the broiler setting, and broil 1-2 minutes, until vegetables have a slight caramelization and char.
  • Remove from oven, sprinkle with fresh parsley, and enjoy!
    fresh parsley

Nutrition

Calories: 111kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 288mg | Potassium: 639mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15931IU | Vitamin C: 64mg | Calcium: 79mg | Iron: 2mg

Asiago Mashed Potatoes

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These Asiago Mashed Potatoes are so cozy delicious. They're full of flavor from browned butter, crispy garlic, thyme, and asiago cheese. Perfect for holiday gatherings!

a bowl of asiago mashed potatoes topped with asiago cheese and thyme

Sometimes you want a super simple, basic mashed potato - and sometimes you want a cozy, flavor-packed, super special mashed potato. And if you're looking for the latter, these Asiago Mashed Potatoes are for you.

Yukon gold potatoes are the base of these mashed potatoes, which I love because they're already so buttery and delicious. Then they get a huge flavor punch with a crispy garlic thyme brown butter and asiago cheese.

These are definitely the mashed potatoes for you if you want a mashed potatoes recipe that's flavorful enough to stand on its own.

And if you need more flavor-packed holiday side dishes, try these prosciutto green beans, maple miso roasted vegetables, and gluten-free sausage stuffing.

Why These Asiago Mashed Potatoes Recipe is SO Good!

  • The flavors of browned butter, thyme, garlic, and asiago cheese make these potatoes so cozy and delicious.
  • Full of flavor!
  • Despite the rich flavor, they're actually lighter, with ingredients like Greek yogurt and skim milk.
  • They're fairly simple to make.
  • You can make them ahead.
  • Did I mention they're delicious?

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make asiago mashed potatoes
  • Potatoes: My favorite potato to use in mashed potatoes is Yukon gold potatoes. They're tender with a buttery, delicious texture.
  • Asiago Cheese: This brings so much flavor to these mashed potatoes. Asiago cheese is similar to parmesan, but a little creamier and almost a bit nuttier in taste.
  • Butter: we're only using a couple tablespoons of butter in these mashed potatoes, to keep them lighter, but we're maximizing the flavor by browning the butter.
  • Flavor Enhancers: Garlic, thyme, salt, and pepper all add more to the flavor of this dish, especially when you get the garlic and thyme crispy in the browned butter.
  • Dairy: Skim milk and Greek yogurt are used for both creaminess and flavor.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

making crispy garlic thyme browned butter and adding asiago for asiago mashed potatoes
  1. Bring the potatoes to a boil.
  2. Brown the butter in a small skillet. Once there are little browned bits in the bottom of the pan, add garlic and thyme and cook until the garlic is crispy and a deep golden brown.
  3. Drain potatoes.
  4. Mash potatoes with milk, Greek yogurt, salt, pepper, and the garlic thyme brown butter mixture.
  5. Garnish with melted butter, more asiago cheese, and thyme (if desired). Serve and enjoy!

Expert Tips

  • Boil the potatoes in salted water, or even in broth, for more flavor.
  • The potatoes are done when they are fork-tender.
  • Be very careful when browning the butter and crisping the garlic. There's a fine line between browned butter and crispy garlic...and burnt. Keep the heat no higher than medium and keep a close eye on it (especially the garlic!).
  • These asiago mashed potatoes can be made a day in advance, to save you some time on Thanksgiving. Simply reheat the day-of, or add a little extra milk and keep warm in a slow cooker.
thyme and asiago atop a glass bowl of asiago mashed potatoes

Substitutions & Variations

  • Other Herbs: Rosemary would also taste exceptional here, if thyme isn't your thing.
  • I like plain, fat-free Greek yogurt because it's ultra creamy, lighter, and higher in protein, but you can use sour cream if that's what you have/ prefer.
  • While these are asiago mashed potatoes, if you're in a pinch, you can use parmesan cheese. (I find parmesan to be saltier, though, so you may need to adjust the other seasonings.)
  • Roasted garlic is just as delicious as crispy garlic, if you already have the oven going and want to skip making the crispy garlic. Add the roasted garlic when you're adding the butter, yogurt, and milk to mash in and combine.

Storage, Freezing, & Reheating

While these mashed potatoes can be made ahead of time, I recommend no more than 24 hours in advance.

  • Storage: Store prepared asiago mashed potatoes in the refrigerator in an airtight container for up to three days.
  • Freezing: Did you know that you can freeze mashed potatoes? Store them in an airtight container and they can be frozen for up to three months.
  • Reheating: Mashed potatoes can be reheated in the microwave or in a skillet, noting that you may need to add a splash more milk, cream, or butter to prevent them from drying out. Frozen mashed potatoes can be thawed overnight in the fridge, or microwaved.

Supplies You'll Need

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a bowl of asiago mashed potatoes topped with asiago cheese and thyme
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5 from 1 vote

Asiago Mashed Potatoes

These Asiago Mashed Potatoes are so cozy delicious. They're full of flavor from browned butter, crispy garlic, thyme, and asiago cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 174kcal
Author: Lindsey Janeiro, RDN

Equipment

Ingredients

  • 2.5 pounds Yukon gold potatoes peeled, chopped
  • 2 tablespoons butter
  • 3-4 cloves garlic minced
  • 1 teaspoon thyme leaves fresh
  • ½ cup milk fat-free (or your preferred milk)
  • ½ cup Greek yogurt plain, fat-free
  • ½ cup asiago cheese shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Place potatoes in a large pot and cover with cold water, up to 1 inch on top of the potatoes. Add a pinch or two of salt to the water, then bring to a boil over high heat.
    2.5 pounds Yukon gold potatoes
  • Once boiling, reduce to medium heat and cook for 15-20 minutes. The potatoes are done when they can be easily pierced with a fork.
  • While the potatoes are cooking, melt the butter in a small skillet over medium heat. Once the butter melts, watch for the milk solids to turn a light brown on the bottom of the pan - this is browning the butter.
    2 tablespoons butter
  • Once the butter is browned, add the minced garlic and thyme and sauté 1-2 minutes, until garlic is crispy and a dark golden color. Turn off the heat and set this garlic thyme butter aside.
    3-4 cloves garlic, 1 teaspoon thyme leaves
  • When the potatoes are fork-tender, drain and then return to the pot. You can use an electric masher or potato ricer for a finer mashed potato, or just use a handheld masher for a more rustic mashed potato.
  • Add the milk, Greek yogurt, salt, pepper, garlic thyme browned butter, and shredded asiago cheese to the mashed potatoes and mix until combined.
    ½ cup milk, ½ cup Greek yogurt, ½ cup asiago cheese, ½ teaspoon salt, ½ teaspoon black pepper
  • Transfer to a serving bowl and garnish with melted butter, shredded asiago, and fresh thyme. Enjoy!

Nutrition

Calories: 174kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 287mg | Potassium: 654mg | Fiber: 3g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 1mg

Apple Crumble Tarts

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These Apple Crumble Tarts have flaky puff pastry shells with a cozy apple filling and a cinnamon-spiced crumble topping. They're a delicious, bite-size fall dessert, perfect for holiday gatherings!

mini apple crumble tarts on a black cooling rack

Delicious holiday treats like these apple crumb tarts bring so much joy (and deliciousness) to the holiday season!

My apple crumble tarts are reminiscent of an apple crumble pie, but with a deliciously flaky puff pastry crust. And, of course, are made in a perfectly hand-held, bite-sized form. Which makes it so convenient for Friendsgiving and holiday parties - no one needs to worry about cutting into a pie, needing forks, etc.

If you need more holiday treats, check out these pumpkin pie crumble bars, no bake pumpkin spice cheesecake bars, healthy buckeyes, and chocolate avocado truffles.

Why This Apple Crumble Tarts Recipe is SO Good!

  • I use two varieties of apples, one sweet and one tart, for a little more complex flavors.
  • With puff pastry as the base, there's no need to spend more time (and dirty more dishes) hand-making pie dough.
  • They're bite-size, which means they bake faster than traditional pies and larger tarts.
  • Handheld desserts are absolute perfection for holiday gatherings.
  • There are delicious contrasting textures - flaky crust, tender apples, and crisp crumble.
  • They're so, so, so delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make apple crumb tarts
  • Puff Pastry: One sheet of puff pastry is used to make the crusts. I used the Pepperidge Farms brand, found in the freezer section.
  • Apples: I use both honeycrisp and granny smith apples, to get both sweet and tart apple flavors.
  • Butter: Butter plays double duty, as the apples are sauteed in butter, and it's used in the crumble, as well.
  • Maple Syrup: Adds sweetness to the apples as they sauté with butter, vanilla, and spices.
  • Flavor Enhancers: Sweet vanilla extract and warm cinnamon enhance the flavor of the apples and crumble.
  • Flour: Necessary for the crumble topping.
  • Sugars: Both white sugar and brown sugar are used in the crumb topping.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

basic steps depicting how to make apple crumble tarts
  1. Saute apples in butter, maple syrup, vanilla, and cinnamon until they're soft and tender.
  2. Prepare the crumble topping with butter, flour, sugar, brown sugar, and cinnamon.
  3. Cut the thawed sheet of puff pastry into 24 pieces.
  4. Gently stretch each piece of puff pastry into more of a square-shape and place into each tin of a mini muffin pan.
  5. Fill with apple filling and top with crumble.
  6. Bake at 400 degrees for 12-15 minutes.

Expert Tips

  • Use whatever varieties of apples you prefer, but I personally recommend mixing a more sweet and a more tart variety for a little more flavor.
  • You need four cups total of peeled and diced apples.
  • Let the apples cook down as you sauté for several minutes - it should visibly even look like a smaller amount by the end.
  • Use cold butter when making the crumble.
  • You can use a pastry cutter when making the crumble, or even just a fork. The goal is tiny, pea-sized butter pieces.
  • Make sure you thaw your puff pastry! You can set it in the fridge overnight or on the counter about 30 minutes prior to using.
  • When you cut the puff pastry sheet into 24 pieces, they'll be rectangular. Use your fingers to gently pull and stretch the dough into a square shape before placing into the muffin tins.
a bite taken out of an apple crumb tart

Substitutions & Variations

  • You can use whichever apple type you prefer!
  • Add some finely chopped nuts to your crumble topping for a crunchy texture.
  • When sautéing the apples, you can substitute brown sugar, honey, or your preferred sweetener for the maple syrup.

Storage, Freezing, & Reheating

These mini apple crumb tarts can be made ahead of time, but they truly taste delicious when as close to fresh as possible (i.e. don't make days in advance).

  • Storage: Let cool, then store in an airtight container on the counter up to 3 days.
  • Freezing: Apple crumble tarts can be baked, cooled, and then frozen for up to 3 months.
  • Reheating: They can be consumed at room temperature, but you can also place frozen apple crumb tarts on a baking sheet and bake at 350 for 10-20 minutes.

Supplies You'll Need

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mini apple crumble tarts on a black cooling rack
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5 from 1 vote

Apple Crumble Tarts

These Apple Crumble Tarts have flaky puff pastry shells with a spiced apple filling and a crumble topping. Mini apple crumb tarts are the perfect bite-size fall dessert!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 115kcal
Author: Lindsey Janeiro

Equipment

Ingredients

Apple Filling

  • 4 apples peeled, cored, diced (honeycrisp and granny smith, about 4 cups diced)
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1.5 teaspoons cinnamon
  • 1 teaspoon vanilla

Crumb Topping

  • ¼ cup butter cold
  • ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar
  • ¼ teaspoon cinnamon

CRUST

  • 1 sheet puff pastry

Instructions

  • Preheat oven to 400° and spray a mini muffin tin with nonstick spray. Set aside.

Prepare the Apple Filling:

  • Melt butter in a large skillet over medium heat. Once melted, add the diced apples, maple syrup, cinnamon, and vanilla. Stir to evenly coat the apples. Sauté, stirring occasionally, for 7-10 minutes, or until apples have cooked down and are tender.
    4 apples, 2 tablespoons butter, 2 tablespoons maple syrup, 1.5 teaspoons cinnamon, 1 teaspoon vanilla

Prepare the Crumb Topping:

  • Using a pastry cutter, cut the cold butter until it's in small, pea-sized pieces.
    ¼ cup butter
  • Add flour, sugar, brown sugar, and cinnamon, and stir to incorporate. The mixture will look a little dry and very crumbly.
    ¼ cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons light brown sugar, ¼ teaspoon cinnamon

Assemble Apple Crumble Tarts:

  • Cut the sheet of puff pastry into 24 evenly-sized pieces. Using your hands, gently stretch and pull each puff pastry rectangle into more of a square.
    1 sheet puff pastry
  • Place a puff pastry square into each prepared mini muffin tin cavity, lightly pressing it against the bottom and sides.
  • Fill with the apple filling, then top generously with the crumble topping.
  • Place into the oven and bake for 12-15 minutes, or until the pastry is golden brown.
  • Remove from oven and let cool at least 5 minutes in the muffin tin. If desired, sprinkle with powdered sugar before serving.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

Butternut Beetroot Salad

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This Butternut Beetroot Salad is an incredible autumn salad. Herb roasted butternut and beets, fresh honeycrisp apple, salty feta, cinnamon candied pepitas, and a creamy apple cider dressing all top a bed of massaged kale. It's one seriously satisfying salad!

butternut beetroot salad with creamy apple cider vinaigrette

There's nothing quite like a good autumn salad. Fall salads often feature heartier ingredients, warm spices, and varying cooked vs. raw textures, and this butternut beetroot salad is no exception.

There's warm, roasted butternut squash and beets, kale massaged with a simple, healthy creamy apple cider dressing, crisp apple, salty feta, and cinnamon candied pumpkin seeds.

This salad is delicious -- and versatile. It works whether you need a salad for your weekly meal prep, or need a salad to feature on your Thanksgiving menu. (Need more Thanksgiving menu vegetable sides? Try these cinnamon glazed carrots, prosciutto green beans, and maple miso roasted vegetables.)

Why This Butternut Beetroot Salad Recipe is SO Good!

  • The massaged kale becomes super tender.
  • It's full of produce and other nourishing foods.
  • There is so much flavor!
  • Lots of texture variation - chewy, soft, crisp, crunchy, creamy.
  • It's incredibly satisfying.
  • Packed with toppings - the best part of a salad!
  • It's so delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make butternut beetroot salad
  • Kale: This nutrient-dense dark leafy green serves as the base of the salad.
  • Butternut Squash: Diced and tossed in herbs, the butternut gets roasted to perfection.
  • Beets: Another sweeter root vegetable, which also gets roasted.
  • Apple: A honeycrisp apple provides a deliciously sweet, crunchy, crisp, fresh element to this beetroot and butternut salad.
  • Pepitas: Pepitas, or pumpkin seeds, get candied in maple syrup and cinnamon for a subtly-sweet, crunchy, chewy, fun addition.
  • Feta: Every salad needs a good creamy element, and the feta pairs perfectly with the roasted butternut and beets here!
  • Creamy Apple Cider Vinaigrette: My creamy apple cider dressing is a match in heaven for this salad. You massage it into the kale and it perfectly ties all the flavors together.
  • Seasoning: elevate different elements of the dish with flavors from herbes de Provence, cinnamon, and maple syrup.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

steps to make butternut beetroot salad
  1. Roast cubed butternut and beets.
  2. Saute pumpkin seeds to candy them.
  3. Transfer pumpkin seeds to a piece of parchment paper to allow them to harden and become more chewy and crunchy as they cool.
  4. Make the dressing.
  5. Massage some of the dressing into the kale.
  6. Assemble the salad with all the toppings.

Expert Tips

  • To massage kale, you quite literally treat it like you're giving it a massage! I know that sounds kind of weird, but between the mechanical action of rubbing and almost "kneading" the dressing into the kale, along with the acidity in the dressing, the kale gets super tender, easier to chew, and so flavorful.
  • When making the candied pumpkin seeds, don't wait for them to get hard as you're sautéing them. They will harden some as they cool.
  • And if you're busy? Try preparing the components in advance! Admittedly there are several components that go into this salad, but the good news is that you can make many in advance! Up to 24 hours beforehand, you can make the dressing, roast the butternut and beets, make the candied pepitas, and even massage the kale. Be sure to store the prepped dressing, veggies, and massaged kale in airtight containers in the fridge.
butternut beetroot salad with a side of creamy apple cider dressing

Substitutions & Variations

  • You can use pre-chopped and even pre-roasted butternut and beets to save time.
  • I highly recommend keeping the kale - but if you're opting for a different, lighter green (like romaine or butter lettuce), skip massaging it and serve the dressing on the side.
  • Use whatever apple you prefer.
  • Not a fan of pumpkin seeds? Try using chopped almonds, walnuts, or pecans.
  • Instead of feta you can use goat cheese, sharp white cheddar, gorgonzola or bleu cheese.

Storage

You can prep multiple components in advance: the creamy apple cider dressing, the roasted beets and butternut, the candied pumpkin seeds, and the massaged kale. Don't make more than 24 hours in advance, and everything except the pumpkin seeds must stored in the fridge.

The salad lasts up to 3 days total in the fridge, but is best fresh.

I also highly advise against storing the cut apple and crumbled feta on the salad. The feta will kind of rub off on the toppings and kale around it, and the apples will brown the longer they're cut.

Supplies You'll Need

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butternut beetroot salad with creamy apple cider vinaigrette
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5 from 1 vote

Butternut Beetroot Salad

Delicious Butternut Beetroot Salad has massaged kale, roasted butternut & beets, apple, feta, candied pepitas, & creamy apple cider dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 183kcal
Author: Lindsey Janeiro

Equipment

Ingredients

Roasted Butternut & Beets:

  • 2 cups butternut squash peeled, cubed (~1 inch cubes)
  • 1 cup beetroot peeled, cubed (~1 inch cubes)
  • 1 tablespoon avocado oil
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon black pepper

CINNAMON CANDIED PEPITAS:

  • ¼ cup pepitas raw
  • 1 teaspoon avocado oil
  • 1 teaspoon honey or maple syrup
  • pinch cinnamon
  • pinch salt

CREAMY APPLE CIDER DRESSING:

  • 1 cup Greek yogurt plain, fat-free
  • ¼ cup apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

OTHER SALAD INGREDIENTS:

  • 8 cups shredded kale
  • 1 honeycrisp apple diced
  • ½ cup crumbled feta cheese

Instructions

  • Preheat oven to 400°.
  • On a baking sheet, add cubed butternut squash, beets, oil, salt, pepper, and herbes de Provence. Roast for 25-30 minutes, until tender.
    2 cups butternut squash, 1 cup beetroot, 1 tablespoon avocado oil, 1 teaspoon herbes de Provence, ½ teaspoon salt, ½ teaspoon black pepper
  • Meanwhile, make the candied pepitas. Heat oil in a small skillet, then add the pepitas, honey, cinnamon, and salt. Saute 2-3 minutes, then transfer pumpkin seeds to a piece of parchment paper, spreading them out to allow them to harden as they cool.
    ¼ cup pepitas, 1 teaspoon avocado oil, 1 teaspoon honey or maple syrup, pinch cinnamon, pinch salt
  • Prepare the creamy apple cider dressing by adding all ingredients to a small bowl and whisking 1-2 minutes, until thoroughly emulsified.
    1 cup Greek yogurt, ¼ cup apple cider vinegar, 2 tablespoons extra virgin olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Take a ½ cup of the dressing and pour it over the shredded kale. Using very clean (or gloved) hands, gently massage the dressing into the kale, until every piece of kale is coated.
    8 cups shredded kale
  • Place massaged kale in a serving bowl or platter. Top with roasted butternut squash, beets, candied pepitas, crumbled feta, and diced apple. Serve remaining dressing on the side to be drizzled over the salad as desired.
    ½ cup crumbled feta cheese, 1 honeycrisp apple

Nutrition

Calories: 183kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 406mg | Potassium: 508mg | Fiber: 5g | Sugar: 11g | Vitamin A: 10480IU | Vitamin C: 72mg | Calcium: 271mg | Iron: 2mg

Creamy Apple Cider Dressing

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This Creamy Apple Cider Dressing is slightly sweet, tangy, and deliciously creamy, made from nourishing ingredients. (Pairs perfectly with my Butternut Beetroot Salad!)

a spoonful of creamy apple cider dressing

This Creamy Apple Cider Dressing is everything that's good about homemade dressings. It's so simple, but delicious and full of flavor.

All you need is a handful of ingredients, a bowl and a whisk (or a mason jar and a good shake!), and a few minutes of time.

And bonus? If you're not a fan of mayonnaise-based creamy dressings (me neither!), no worries! There's not a drop of mayonnaise in this creamy salad dressing recipe, as all the creaminess comes from plain Greek yogurt and extra virgin olive oil.

This creamy apple cider vinaigrette pairs beautifully with my Butternut and Beetroot Salad, but you can use it on any other salad you prefer (like my Winter Kale Salad, Fresh Beetroot Salad, or Peach Burrata Salad).

Why This Creamy Apple Cider Dressing Recipe is SO Good!

  • It's simple.
  • Only need a handful of ingredients.
  • No fancy equipment needed - just a mason jar or a bowl and whisk.
  • It's creamy, without using mayonnaise.
  • Nutrient-dense, with ingredients like olive oil and Greek yogurt.
  • Has a little protein, from its Greek yogurt base
  • It's delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make creamy apple cider dressing
  • Greek Yogurt: plain, fat-free Greek yogurt provides all the creaminess in this dressing!
  • Extra Virgin Olive Oil: one of the healthiest oils for your heart! Adds more creaminess and emulsification.
  • Apple Cider Vinegar: adds a tart acidity that balances out the creamy Greek yogurt and smooth olive oil.
  • Honey: adds some sweetness (you can use maple syrup instead)
  • Dijon Mustard: adds tang and helps emulsify the dressing

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

ingredients in a bowl ready to whisk to make creamy apple cider dressing
  1. Add all ingredients into a bowl and whisk until completely combined.

Expert Tips

  • Whisk thoroughly - you want to make sure the dressing fully emulsifies.
  • Don't feel like whisking? Use a mason jar! You'll need to make sure you're using a big enough jar, but add all the ingredients, seal tight, and give it a good shake for a minute or so until totally smooth.
butternut beetroot kale salad generously topped with creamy apple cider dressing

Substitutions & Variations

  • Maple Syrup can be substituted for honey.
  • For a sugar-free option, use your favorite non-nutritive alternative sweetener. Liquid monk fruit or allulose work well.
  • Other neutral oils, like avocado oil, can be substituted for olive oil.

Storage & Freezing

  • Storage: This creamy apple cider vinaigrette can be stored in an airtight container in the fridge for up to one week. Give it a good shake/ stir before using.
  • Freezing: Did you know you can freeze salad dressing? This creamy, Greek yogurt-based dressing can be frozen in an airtight, freezer-safe container for up to three months. Thaw overnight in the fridge and thoroughly stir before using.

Supplies You'll Need

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More Recipes You'll Love

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a spoonful of creamy apple cider dressing
Print Recipe
5 from 1 vote

Creamy Apple Cider Dressing

This Creamy Apple Cider Dressing is slightly sweet, tangy, and deliciously creamy, made from nourishing ingredients. (Pairs perfectly with my Butternut Beetroot Salad!)
Prep Time5 minutes
Total Time5 minutes
Course: Dip, Salad, Sauce
Cuisine: American
Servings: 10
Calories: 52kcal
Author: Lindsey Janeiro, RDN

Equipment

Ingredients

  • 1 cup Greek yogurt plain, fat free
  • ¼ cup apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teapsoon salt
  • ¼ teaspoon black pepper

Instructions

  • Add all ingredients to a small bowl and whisk together until thoroughly emulsified.
    1 cup Greek yogurt, ¼ cup apple cider vinegar, 2 tablespoons extra virgin olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, ¼ teapsoon salt, ¼ teaspoon black pepper
  • Serve immediately on a salad of your choice, or refrigerate.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.1mg

Dutch Oven Boneless Turkey Breast

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This Dutch Oven Boneless Turkey Breast features an orange herb rub over a boneless turkey breast, roasted in a Dutch oven on a bed of orange and onion slices. It's simple and incredibly fresh, tender, moist, and flavorful.

a platter of sliced, roasted dutch oven boneless turkey breast garnished with fresh herbs, orange slices, and fresh cranberries

While Thanksgiving sides are always a highlight of the meal, the turkey can totally be, too! And this Dutch oven boneless turkey breast 110% proves that, because it is absolutely packed with delicious, fresh flavor.

I'm team fresh herbs on your Thanksgiving turkey, so this herb rub uses just that - fresh parsley, rosemary, thyme, and sage. To dial up the flavor further, I use the zest from a whole naval orange (citrus pairs beautifully with both herbs and poultry), along with fresh, minced garlic.

This citrus herb rub, plus my expert tips below, will leave this boneless turkey breast moist, tender, and flavorful. Perfect for a weekly roast, or small Thanksgiving gathering!

(And if you are making this for Thanksgiving, don't forget to check out some of my favorite Thanksgiving sides, like maple miso roasted vegetables, asiago mashed potatoes with garlic thyme browned butter, and apple cider cranberry sauce!)

Why This Dutch Oven Boneless Turkey Breast Recipe is SO Good!

  • It's perfect for a smaller Thanksgiving gathering, or if you just don't feel like making a whole turkey.
  • Turkey breast is lean, but kept moist and tender with my methods.
  • Preparing the turkey to roast is pretty low-maintenance.
  • While it needs 90 minutes in the oven, that's much less than a whole turkey.
  • It's absolutely PACKED with fresh, herby flavor.
  • Did I mention it's delicious?

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make dutch oven boneless turkey breast with an orange herb rub
  • Boneless Turkey Breast: You'll want to look for a boneless turkey breast - skin on or off is fine. You'll see that boneless turkey breasts come in a netting - leave that netting on, because it helps retain the shape will roasting.
  • Naval Orange: The whole orange is used here! Fully zest the entire orange to use in the citrus herb rub, then the orange gets sliced and placed on the bottom of the Dutch oven for the bed for the turkey breast to sit on.
  • Onion: Another aromatic that makes up our bed that the turkey sits on. This prevents too much direct heat from hitting the turkey breast (keeping it moister), and provides a subtle flavor.
  • Fresh Herbs: The fresh herbs shine here! You need fresh rosemary, thyme, parsley, and sage.
  • Olive Oil: Extra virgin olive oil binds the rub together and adds moisture to the turkey breast. And fun fact - the turkey is roasted at 350 degrees, which is below the smoke point of extra virgin olive oil, so you retain the health benefits of olive oil!

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

steps to make dutch oven boneless turkey breast
  1. Combine the orange zest, minced herbs, salt, pepper, and 2 tablespoons of the olive oil for the rub.
  2. Place orange and onion slices on the bottom of the Dutch oven.
  3. Pat the turkey breast dry and rub the citrus herb mixture all over (leave the netting on).
  4. Place the turkey breast on the bed of onions and oranges.
  5. Roast for 90 minutes, drizzling the remaining olive oil on at the 60-75 minute mark to retain more moisture.
  6. Rest 10-15 minutes before removing the netting and carving.

Expert Tips

  • Keep the Dutch oven uncovered. You only want to cover the Dutch oven if the turkey is getting too browned.
  • Leave the netting on. There's typically a twine-like netting that covers the turkey breast, and this is to keep the boneless turkey breast in a roast-like shape. While you can take the netting off before roasting, you'll likely loose the shape of the roast, which can affect cooking times (i.e. if one part is thinner or more narrow, it may end up dry while waiting for a thicker part to cook). I recommend leaving it on!
  • Add more olive oil at the 60-75 minute mark. This can help promote better browning, and also help retain more moisture.
  • Go by turkey temp to know when it's done! Insert a meat thermometer into the thickest part of the turkey breast (the middle). Remove the turkey from the oven when the temperature reads 160-165 degrees (165 degrees is what's considered done, but there will be some carry over cooking as it rests).
boneless turkey breast roast in dutch oven

Substitutions & Variations

  • Change up the Herbs: If you prefer only one or two herbs, you can cut down on the variety - still total 4 tablespoons minced herbs, though!
  • Use different citrus: I love orange zest here, but you can use the zest of two lemons in place of the naval orange.
  • Different fat: avocado oil or even softened butter both also work in the herb rub.
  • Bone-in turkey breast: You can absolutely roast a bone-in turkey breast in a Dutch oven with this same method and citrus herb rub. It'll just require more time (still go by an internal temperature of 160-165 degrees for when to remove from the oven).
  • A whole turkey: this same citrus herb rub is delicious on a full turkey (and is the primary way I make full turkeys!) With a whole turkey, I typically double everything -- sometimes more, depending on the size of the bird.

Storage, Freezing, & Reheating

Cooking a turkey breast is great for smaller gathering, especially if you don't want a ton leftover. But if you do have leftovers, here's what you do:

  • Storage: Leftover turkey breast can be stored in the fridge in an airtight container for up to three days.
  • Freezing: Freeze leftover cooked turkey breast in an airtight, freezer-safe bag or container for up to three months.
  • Reheating: Reheat sliced turkey breast in the oven at 300 degrees in a baking dish with a little chicken stock/ broth added. Cover with foil and heat 20-30 minutes, until warmed through. Alternatively, you can microwave, covered with a damp paper towel, at 50% power in one minute intervals.
slices of orange herb slow roasted turkey breast

Supplies You'll Need

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  • Dutch Oven: I highly recommend a good Dutch oven in general. Because they're made from cast iron, they maintain temperature great, which is perfect for something like this where you're roasting slowly. This oval 4.5 quart Dutch oven is similar to what's pictured here, but you can use any - Lodge is fabulous brand, with this round 6 quart Dutch oven being a very multi-purpose option!
  • Meat Thermometer: The best thing you can do to avoid a dry Thanksgiving turkey is to use a meat thermometer. Many, like this one, have a probe where you can insert it into the middle, or the thickest part of the turkey breast, and set it to alert you when it reaches your desired temperature.

More Thanksgiving Recipes You'll Love

Did you make this recipe? Give it a 5★ rating below! For more balanced nutrition and simple, healthy-ish recipes, be sure to follow me on Instagram!

a platter of sliced, roasted dutch oven boneless turkey breast garnished with fresh herbs, orange slices, and fresh cranberries
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5 from 1 vote

Dutch Oven Boneless Turkey Breast

This Dutch Oven Boneless Turkey Breast has an orange herb rub and is slow roasted to fresh, flavorful, tender, moist perfection.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Servings: 9
Calories: 198kcal
Author: Lindsey Janeiro

Equipment

Ingredients

  • 3 pound boneless turkey breast
  • 1 naval orange zested and sliced
  • 1 yellow onion peeled and sliced
  • 3-4 cloves garlic minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh sage
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil divided

Instructions

  • Preheat oven to 350°F.
  • Create the citrus herb rub by combining the orange zest, fresh herbs, garlic, salt, pepper, and 2 tablespoons of extra virgin olive oil. Set aside.
    1 naval orange, 3-4 cloves garlic, 1 tablespoon minced fresh rosemary, 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh thyme, 1 tablespoon minced fresh sage, 2 teaspoons kosher salt, 1 teaspoon black pepper, 3 tablespoons extra virgin olive oil
  • Arrange the orange and onion slices in the bottom of the Dutch oven, alternating between orange slice and onion slice.
    1 yellow onion, 1 naval orange
  • Pat the turkey breast dry. Leaving the netting on, rub the herb mixture all over the turkey breast. Place on top of the bed of orange and onion slices in the Dutch oven.
    3 pound boneless turkey breast
  • Place Dutch oven, uncovered, into the oven and roast for 90 minutes. Drizzle over the remaining tablespoon of olive oil at the 60-75 minute mark.
    3 tablespoons extra virgin olive oil
  • Once the innermost temperature of the turkey reaches 160-165°F, remove turkey breast from the oven. Let rest for 10-15 minutes, then carefully remove netting.
  • Carve turkey breast with a sharp knife, arrange slices on a platter, then serve and enjoy.

Nutrition

Calories: 198kcal | Carbohydrates: 1g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 829mg | Potassium: 385mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

Pumpkin Protein Overnight Oats

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These Pumpkin Protein Overnight Oats are a cozy, delicious, high-protein breakfast. Pumpkin pie overnight oats are perfect for an easy, healthy breakfast on an autumn morning!

a jar of pumpkin protein overnight oats with a dollop of whipped cream on top

Overnight oats will forever be one of my go-to healthy breakfasts. They're so quick to throw together, they're nutritionally balanced, always delicious, and there are literally endless flavor options, so something is always bound to sound good!

I highly recommend giving these pumpkin protein overnight oats a try if you're in need of a simple, healthy breakfast. And for other flavors, try my peanut butter overnight oats (ultra creamy, and there's no chia seeds in that recipe!) or my kids' favorite birthday cake overnight oats!

Why This Pumpkin Protein Overnight Oats Recipe is SO Good:

  • Tastes like pumpkin pie!
  • High in fiber
  • Packed with protein
  • Very nutrient-dense
  • It only takes a few minutes to make
  • Easy to meal prep
  • Great for busy mornings or to grab and go
  • Delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients laid out to make pumpkin protein overnight oats
  • Oats: use old-fashioned oats for the base of your overnight oats (get certified gluten-free, if that's necessary for you!)
  • Chia Seeds: adds fiber, healthy omega-3 fatty acids, and helps thicken the overnight oats
  • Milk: use any milk you prefer to drink or that's aligned with your goals. Dairy milk and soy milk will be higher in protein, whereas almond milk is a great plant-based option.
  • Greek Yogurt: helps make these pumpkin overnight oats super creamy, adding more protein, too.
  • Pumpkin: real pumpkin puree adds flavor, fiber, and loads of nutrients!
  • Flavorings: These oats get their pumpkin pie-like flavor from pumpkin pie spice, vanilla, and maple syrup.
  • Protein Powder: optional, but if you're looking for extra protein or a breakfast to keep you fuller for longer, I recommend adding a scoop of vanilla or unflavored protein powder.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

  1. Add all ingredients to a bowl or a jar, then stir to combine.
  2. Let the oat mixture set for 5 minutes, then stir again.
  3. Refrigerate overnight.

Expert Tips, Substitutions, & Variations

  • Do your overnight oats and seeds settle on the bottom? Don't skip the second stir before refrigerating - it helps prevents chia seeds from settling on the bottom!
  • Make sure you're using real pumpkin puree and NOT pumpkin pie filling! They're both canned, usually right next to each other, and look similar.
  • You can use whatever type of milk you prefer.
  • To make these overnight oats gluten-free, just make sure you're using certified gluten-free oats.
  • If you're using sweetened yogurt and sweetened protein powder, you likely won't need to add maple syrup - sweeten to taste.
  • If making for kids, I usually leave out the protein powder. They're still getting plenty of protein from the Greek yogurt, milk, and chia seeds!
ingredients in a jar to make pumpkin protein overnight oats

Overnight Oats FAQs

What are overnight oats?

Overnight oats are a mixture of oats, milk, yogurt, and often contain seeds and other ingredients for flavor, like fruit and spices. The oats absorb the liquid as they set overnight, creating a creamy, delicious, easy breakfast.

Are overnight oats healthy?

Healthy is a subjective term, but generally speaking, yes - overnight oats can be very healthy! Most recipes are nutritionally balanced, providing high-fiber carbs, protein, and healthy fats and a large variety of vitamins, minerals, antioxidants and more. They also can be a great vessel for adding more fruits and vegetables to your day, like with pumpkin in this recipe, or shredded carrots in carrot cake overnight oats, or fresh or frozen fruit.

Are overnight oats safe?

You may have heard concern about the phytic acid in oats, as some call phytic acid an "anti-nutrient," as it can slightly inhibit some nutrient absorption with iron, zinc, and calcium.

But three things to note about phytic acid:

  1. It is a very slight effect, that only occurs with foods you're eating at that current meal.
  2. Research shows us that as long as you're eating an overall balanced diet, phytic acid isn't something to stress over.
  3. Soaking foods higher in phytic acid, like oats, reduces phytate content (source 1, 2).

That makes overnight oats a safe and pretty great choice!

Do overnight oats need to be heated?

Overnight oats can be, but do not need to be heated. Enjoy them warmed or chilled, however you prefer.

white bowl of pumpkin overnight oats with whipped cream and halloween sprinkles on top

Are overnight oats gluten-free?

Overnight oats are gluten-free as long as your oats are certified gluten-free and there are no other gluten-containing ingredients. (None in this recipe!)

Can I meal prep overnight oats?

Absolutely! Overnight oats are fantastic for meal prep. They don't require much prep time and keep perfectly in the fridge for up to 3 days.

How long do overnight oats last?

Overnight oats last up to 3 days in the fridge. The oats will get softer and absorb more liquid the longer they set, though. So you may need to add an extra splash of milk once you reach the 2-3 day mark.

Can overnight oats go bad?

Overnight oats can go bad. I don't recommend keeping overnight oats longer than 3 days in the fridge.

How many hours do overnight oats need in the fridge?

While overnight oats don't necessarily need a full night to set in the fridge, I suggest refrigerating them for at least four hours. This allows adequate time for liquid absorption by the oats and any chia or flax seeds, and some research has suggested that 4 hours is also an adequate amount of time to soak the oats to reduce phytic acid content.

Can you freeze overnight oats?

You can freeze overnight oats for up to 3 months, but you need to consider a few things:

  • Overnight oats won't absorb liquid while they're frozen, so you still need to transfer them to the fridge to let thaw and soften overnight before consuming.
  • The more ingredients you add to your base recipe, the greater the odds of the consistency being a little off after freezing.
  • Leave off any toppings when freezing.

So while you can freeze overnight oats, it can sometimes be more trouble than it's worth.

Can you blend overnight oats?

You can blend overnight oats! It gives you a very thick, creamy texture, kind of like oatmeal pudding. Just blend your ingredients (you'll probably need a little extra milk), then pour into a container, refrigerate, and give it a stir in the morning before adding toppings.

Supplies You'll Need

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  • Mason jars - these 16 ounce wide-mouth jars are so convenient for overnight oats. Mix it up, seal it, store it in the fridge, and you can even place it directly in your work bag to take on the go, if needed! They also can be reheated, if you prefer warmed overnight oats.
  • Protein Powder - optional, but if you want to add a big punch of protein, try adding a vanilla or unflavored protein powder.

More Recipes You'll Love

HUNGRY FOR MORE? If you tried this recipes, try leaving a star rating in the recipe card below and/ or a review in the comments! I always appreciate feedback (and everyone loves to read what variations worked well if you tried any)! You can also follow me on Pinterest or Instagram

a jar of pumpkin protein overnight oats with a dollop of whipped cream on top
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Pumpkin Protein Overnight Oats

These Pumpkin Protein Overnight Oats are a cozy, delicious, high-protein breakfast, perfect for an autumn day!
Prep Time5 minutes
Set Time4 hours
Total Time4 hours 5 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 1
Calories: 459kcal
Author: Lindsey Janeiro

Ingredients

  • ½ cup old-fashioned oats
  • ½ cup Greek yogurt plain, nonfat
  • ½ cup milk whatever kind you prefer to drink
  • ¼ cup pumpkin puree
  • 1 tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • ½ - 1 scoop protein powder vanilla or unflavored, optional
  • 1 tablespoon maple syrup optional - omit if using sweetened protein powder or yogurt

Instructions

  • Combine all ingredients in a bowl, or a 16 ounce mason jar. Stir to combine. Let oats sit for five minutes, then stir again (this helps prevent the oats and chia seeds from settling on the bottom).
    ½ cup old-fashioned oats, ½ cup Greek yogurt, ½ cup milk, ¼ cup pumpkin puree, 1 tablespoon chia seeds, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, ½ - 1 scoop protein powder, 1 tablespoon maple syrup
  • Refrigerate overnight, or at least 4 hours.
  • Serve and enjoy!

Nutrition

Calories: 459kcal | Carbohydrates: 63g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 119mg | Potassium: 767mg | Fiber: 10g | Sugar: 25g | Vitamin A: 9835IU | Vitamin C: 3mg | Calcium: 463mg | Iron: 5mg

Why Do I Feel Guilty After Eating? (And How to Stop)

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Have you ever wondered, "why do I feel guilty after eating?" If yes, this is for you. I'm a registered dietitian nutritionist, and this article will explain what food guilt is, why you're feeling guilty for eating, and (most importantly) how to stop.

A woman looking anxiously at a plate of pizza with text overlay that reads, "Why do I feel guilty after eating?"

So, picture this:

You're out to eat with your friends, enjoying delicious food and some good times, but as the evening comes to a close, you start to feel....ashamed.

Maybe you're feeling overly full, or maybe it's what you consumed that has you bothered...did you really need drinks, an appetizer, and a dessert?

If this narrative sounds familiar, please keep reading. Because food guilt does not have to be your normal!

Let's learn where does food guilt come from, and (more importantly) how do you move past it?

What is Food Guilt

Food guilt stems from unnecessary stress surrounding your food choices. It may be triggered by the amount of or the specific food types you are (or aren't) eating.

Typically food guilt coincides with feelings of shame, regret, remorse, and embarrassment.

This food guilt often occurs because it usually goes hand-in-hand with a narrative that your food choices reflect back on you, personally and morally. This notion means that perceived "wrong" or "bad" food choices can be internalized as something actually being "wrong" or "bad" with you.

blue background with a woman looking down sad and ashamed with text overlay that reads, "why do I feel guilty after eating? (and how to stop)"

What Does Food Guilt Sound Like?

The voice of food guilt can vary tremendously person to person, but some examples of how it sounds may include:

  • "That dessert had so many calories, I never should have eaten it."
  • "It's going to take me forever to burn off those chips."
  • "What is wrong with me?! I never should have given in to that craving."
  • "Why did I get the fried chicken on my salad?! I should have gotten grilled, ugh!"

Why do I feel guilty after eating?

Food guilt can occur when the way that you're eating is out of alignment with your values and how you want to eat (or pressure with how you feel you "should" eat).

There's a lot that can contribute to this, including:

  • Personal Beliefs: this could look like dietary-related religious beliefs and practices or personal ethical convictions (like veganism for ethical reasons).
  • Diet Culture: the noise in the health and wellness world that perpetuates a thin ideal and unnecessarily assigns moral value based on health and wellness.
  • Food Rules: often highly influenced from diet culture or past dieting experiences, food rules are usually pretty arbitrary and unnecessary (like, "I can't eat sugar unless I've worked out,")
  • Inadequate Food & Nutrition Intake: you may not be eating enough food, period, or in a bit of an eating rut where you're lacking a bit on nutrient-dense foods (like hello vacation eats or realizing you haven't had a vegetable in a few days).
  • Perfectionism: black-and-white, all-or-nothing thing from a perfectionist mindset about food and nutrition definitely contributes to guilt and shame.
  • Eating Without Awareness: a lack of awareness with eating, or eating mindlessly, can leave you in a situation where you're eating in a way that doesn't leave you feeling your best - which can trigger those feelings of guilt and shame.

Why Guilt After Eating Is Not Helpful

No matter the reason, shame and guilt surrounding food is not helpful. It can contribute to a poor relationship with food, leaving you feeling obsessed, confused, tired, and miserable around eating.

Research also tells us that shame around eating has a negative impact. A study looking at the role of shame in emotional eating showed that participants with feelings of shame reported a greater binge impulse.

But ultimately, if you want to have a peaceful, enjoyable, healthy relationship with food - food guilt has got to go.

golden-hued picture of a woman at the beach, arms spread and feeling free, with a text overlay that reads, "steps to stop food guilt"

How to Stop Food Guilt

If you've recognized that food guilt is a problem, try these steps:

1. Reflect on Your Triggers - Without Judgement.

If you're experiencing food guilt, it's time to figure out what's triggering it. Start getting curious and practice creating an awareness around these triggers. Do you notice any patterns? Does food guilt tend to come out more when you're eating certain foods? In certain environments (i.e. out to eat)? With certain people?

But - I cannot stress this strongly enough - you must approach with curiosity and not judgement! Food guilt is not your fault. Any triggers are not your fault. Take away any self-judgement and practice reflecting, and talking to yourself, with an objective curiosity.

2. Identify Food Rules.

While you're reflecting objectively, it's time to ID your food rules. If you're experiencing food guilt, if you've ever been on a diet, or if you consume any wellness content on social media, chances are you've picked up some food rules.

Not sure what I mean by food rules? Here are some examples:

  • Don't eat bananas, they're too high in sugar.
  • Always drink a glass of water before meals to eat less.
  • Only eat bread once a day.
  • Bagels must be scooped out if you're going to eat them.
  • Only being able to eat in a specific time window.

To be clear - none of these examples are inherently true or necessary.

As you identify your food rules, practice challenging them! And, yes, this is a practice - meaning you'll likely need to give yourself grace and practice repeatedly.

3. Honor Your Hunger.

Repeat after me: you NEVER need to feel guilty for eating when you're hungry. Even when you think it's more than you "should" be eating at that meal or day, it's okay. Your hunger will always vary, that's totally normal. So no more feeling guilty if you're still hungry and need more food at a given meal or on a given day.

4. Practice Mindful Eating.

One thing that can help with honoring your hunger is practicing mindful eating. Be present and aware while you're consuming your meal. Notice whether or not what you're eating is satisfying you. Is there a certain point that a certain food becomes less enjoyable? How are your hunger levels changing throughout the meal?

A good place to start is to practice mindfully checking in with yourself and your hunger levels before, halfway through, and at the end of a meal.

5. Ditch Perfectionism.

Perfectionism when it comes to food and nutrition doesn't exist, so it's time to let go of guilt surrounding dietary "imperfections" - because they're a fallacy!

I'm a big proponent that food is just food, all foods are. Sure, some foods certainly offer more nourishment than others, just as some foods may provide more pleasure. But there can be a place for all foods.

Let go of food guilt stemming from a desire for dietary perfectionism. It doesn't exist. Focus on balance and consistency instead.

6. Filter Your Feeds.

Social media can be a gigantic trigger when it comes to food guilt. There are countless wellness and lifestyle influencers that share inaccurate information, intentionally or not, in their quest to gain a following. Even influencers outside of the wellness sphere are often paid to promote various dietary supplements, or hop on trends like sharing, "what I eat in a day" (often accompanied with video of them body-checking themselves).

Take ownership of what triggers you and filter your social media feeds. Unfollow, mute, unfriend, mark an ad as "not interested" - whatever you need to do to protect your peace.

7. Get help.

And last, but perhaps the most important step - don't be afraid to get help. If you're experiencing extreme food guilt or really find yourself struggling in your relationship with food, please reach out to your healthcare providers. Working with professionals, like a physician, dietitian, and therapist, can all help support improving your habits with food.

Important Disclaimer:

If you're intensely struggling, please consider calling the National Eating Disorders Association helpline.

vegetables on a marble background with text overlay that reads, "can you improve health & nutrition without food guilt?"

How to Focus on Health & Nutrition Without Food Guilt

As a dietitian, one thing I'm passionate about is that there can be a balance between having a good relationship with food AND using nutrition to improve your health.

Try some of the following tips:

  1. Consistency: Always remember that it's what you do most of the time that has the biggest impact on your health.
  2. Add More: Instead of thinking, "I shouldn't have ____," try switching it up to, "how can I enjoy _____ as part of a more balanced meal/ snack?" For example, if you're craving macaroni and cheese, great - it's delicious! But instead of a bowl of only macaroni and cheese, can you pair it with some grilled chicken and vegetables? Or mix in chicken sausage and broccoli?
  3. Think in Color: The CDC says 90% of American adults don't eat the minimum recommended number of fruits and vegetables a day. Try adding some color to your snacks and meals by including more fruits and vegetables. The NTF 5-a-Day Smoothie is one of my favorite ways to get in 5 fruit and vegetable servings at once!

Final Thoughts:

Food guilt is not just obnoxious, but it's negatively impacting your health. Go through these steps above to practice creating a healthier relationship with food and letting go of food guilt. And of course - please don't hesitate to reach out for professional help. You don't have to do this alone.

And remember, too, that it is possible to be mindful of your health and nutrition without guilt. Find a balance with nutrition that fits your life.

Pesto Fried Rice

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This Pesto Fried Rice is a delicious twist on a classic dish, with rice, scrambled eggs, fresh pesto, and garden-fresh veggies. While it's not a traditional recipe, it's inspired by the beauty and resourcefulness of fried rice.

pesto fried rice in a saute pan

Let me be the first to say that this is obviously not an authentic fried rice recipe.

Fried rice is an delicious cultural dish, and this pesto fried rice is simply a dish inspired by its amazingness. This untraditional twist swaps in pesto and uses garden-fresh vegetables that pair well with the flavors of pesto.

It's actually a great end-of-summer dish, using all summer produce and herbs.

And if you like this pesto fried rice, be sure to check out other tasty pesto recipes, like my lemon pesto, nectarine caprese salad, and chicken pesto sliders.

Why this Pesto Fried Rice Recipe is SO Good!

  • It's an inspired take on traditional fried rice.
  • Pesto packs a lot of herby flavor that tastes delicious with the eggs, rice, and vegetables.
  • If you garden, it's a great dish to use a bunch of end-of-summer harvests, like bell peppers, zucchini, and basil.
  • It's a low-cost entree.
  • Family-friendly.
  • It's a low-ingredient, low-time recipe - perfect for simple weeknight dinners.
  • Versatile - swap in veggies you prefer/ have on hand.
  • It's delicious!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

pesto fried rice ingredients
  • Butter: you can use another oil, but butter gives this a delicious fried rice taste and feel.
  • Eggs: scramble and adds some protein, fats, and micronutrients to bring more balance to this entree.
  • Vegetables: I used chopped zucchini, red bell pepper, onion, and frozen peas. All work great is the rice stir fry, and pair beautifully with pesto.
  • Chilled rice: long or short grain, just make sure you're using chilled (not even lukewarm) for the best fried rice texture.
  • Pesto: packs in so much flavor and gives this fried rice its big untraditional twist.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

making pesto fried rice
  1. Scramble the eggs in half the butter, then remove and set aside.
  2. Add remaining butter and sauté vegetables and garlic.
  3. Once tender, add rice and pesto.
  4. Turn off the heat and add the eggs back in.
  5. Serve and enjoy!

Expert Tips

  • Use a HOT pan to get a good, quick, fried cook on your vegetables and rice.
  • The added fat in the pesto will help the rice fry, but if your pesto is lower fat, consider adding a drizzle of olive oil or a pat more butter when you add the pesto and rice.
  • You want to stir the rice to let it incorporate, but give it a a couple minutes to just sit on the heat without stirring. This will help you create some crispy fried rice bits that are super delicious.
  • Using chilled rice is also essential to let your rice get more fried and crispy.
pesto fried rice with basil

Substitutions & Variations

  • Feel free to swap in your preferred vegetables, or whatever you have on hand. That's one of the many perks of fried rice - you can easily use what you have!
  • Want a higher protein entree? Scramble more eggs, or a mix of eggs and egg whites. Alternatively, you can stir in an additional protein, like chicken or pork. Or, serve this pesto fried rice as a side, like to my pesto-crusted salmon.
  • You can use your favorite store bought pesto or homemade, like my lemon pesto (so good here!).

Storage, Freezing, & Reheating

Just like with regular rice, you need to be very careful to quickly cool any leftover pesto fried rice. Spread leftover pesto fried rice onto a baking sheet and pop in the freezer for at least 30 minutes to quickly chill.

Fried rice can then be transferred to an airtight container and refrigerated up to 3 days, or it can be frozen up to 3 months.

Let thaw, then reheat in a microwave on high at 30 second intervals. (Microwaves vary, but it'll likely take 1-3 minutes, depending on the microwave and amount being reheated.) They can also be reheated in a skillet - you may need to add a splash or two of water or broth to add back a little more moisture.

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pesto fried rice in a saute pan
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5 from 1 vote

Pesto Fried Rice

Pesto Fried Rice is a delicious twist on a classic dish, with rice, scrambled eggs, fresh pesto, and garden-fresh veggies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 537kcal
Author: Lindsey Janeiro

Equipment

Ingredients

  • 2 tablespoons butter divided
  • 2 large eggs whisked
  • 1 red bell pepper chopped
  • 1 zucchini chopped
  • ½ white onion chopped
  • ½ cup frozen peas
  • 1 clove garlic
  • 4 cups rice cooked, chilled
  • ⅓ cup pesto

Instructions

  • Melt 1 tablespoon of the butter in a large skillet over high heat. Scramble the eggs, then remove from pan and set aside.
    2 tablespoons butter, 2 large eggs
  • Add the other tablespoon of butter in the skillet, then add the bell pepper, zucchini, onion, peas, and garlic. Sauté 4-5 minutes, or until vegetables are tender.
    2 tablespoons butter, 1 red bell pepper, 1 zucchini, ½ white onion, ½ cup frozen peas, 1 clove garlic
  • Add chilled rice and pesto, toss to combine, then let sit for a couple minutes to let the rice fry and get some crispy bits. Pesto is normally high fat, but if yours is low fat, consider adding a drizzle of olive oil or pat more butter to help fry the rice.
    4 cups rice, ⅓ cup pesto
  • Turn the heat off, add the scrambled eggs back to the pan, and toss to combine. Serve warm and enjoy!

Nutrition

Calories: 537kcal | Carbohydrates: 83g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 281mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1879IU | Vitamin C: 55mg | Calcium: 92mg | Iron: 2mg

Chicken Pesto Sliders

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These Chicken Pesto Sliders are herby, cheesy, garlicky, so simple and SO good! They're perfect for gameday eats or to pair with some veggies for a family-friendly quick weeknight meal.

bite into a chicken pesto slider

If you like sliders and you like pesto, you'll love these pesto chicken sliders! They're so delicious and satisfying, but also crazy simple to make!

And to (quite literally) top it off, there's a quickly garlic herb butter that gets spread on top of the sliders before baking, and man, it just takes it to the next level!

Pair with a salad, like my nectarine caprese salad, for an easy weeknight dinner. Or have them join your gameday spread, along with other fan-favorites, like this healthy buffalo chicken dip.

Why this Chicken Pesto Sliders Recipe is SO Good!

  • To start - they're crazy delicious!
  • These sliders need less than 10 ingredients.
  • They're simple to make, with most of the time just hands-off cook time in the oven.
  • These sliders pack a lot of flavor, with two cheeses, pesto, and a quick garlic herb butter.
  • They're versatile in that they can be used as appetizers, after school snacks, or part of a balanced dinner.
  • Family-friendly!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make chicken pesto sliders
  • Buns: use a 12-pack of slider buns. I prefer the savory/butter style as opposed to the sweet/ Hawaiian buns for these savory chicken pesto sliders.
  • Chicken: use any pre-cook shredded chicken - rotisserie works great!
  • Pesto: you can use your favorite store bought or homemade pesto (I used my lemon pesto, which was delicious here!)
  • Cheese: both shredded mozzarella and sliced provolone are used for max cheesiness (hello cheese pulls!)
  • Garlic Herb Butter: super simple - all you need is butter, Italian seasoning, and garlic.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

steps to make chicken pesto sliders
  1. Without breaking the individual buns apart, slice them in half.
  2. Place the bottom half of the buns in a lightly greased baking dish.
  3. Layer on the shredded chicken, then pesto, then cheeses, and top buns.
  4. Add Italian seasoning and garlic to the melted butter, then spoon over the top of the buns.
  5. Bake at 400 degrees for 20-25 minutes.
  6. When done, slice into individual sliders and enjoy.

Expert Tips

  • To help cut the sliders without breaking them apart into individual buns, use a serrated knife, and gently place one hand on top of the buns to help keep them in place and guide the cutting.
  • Use what you've got, but as a general PSA, cheese tends to melt better when you shred a block of cheese, versus buying pre-shredded cheese coated with anti-caking agents.
  • After the first 10 minutes of baking, cover the baking pan with foil to prevent the sliders from getting too browned and crispy.
  • The sliders are done when the cheese is melted.
  • Let the hot sliders sit in the pan at least 5 minutes, so they're more cool to the touch for cutting.
  • Use a serrated knife when cutting into individual sliders.
  • And when it comes to the garlic in your quickie garlic herb butter - always measure garlic with your heart. 😉
garlicky chicken pesto sliders

Substitutions & Variations

  • Feel free to use your preferred types of cheeses - you can even sub all mozzarella or all provolone. Just make sure it's a good melting cheese.
  • To make these dairy-free, make sure you use a melting dairy-free cheese that you enjoy. And ensure your pesto and buns are dairy-free, as well.
  • You can substitute other proteins, like ground turkey or shredded pork.

Storage, Freezing, & Reheating

Did you know that you can freeze sliders? Yes! Make the sliders up until adding the butter topping, and don't cook. Wrap tightly in plastic wrap and then freeze up to three months. When ready to eat, thaw, add on the butter topping, then bake as instructed.

Once baked, these sliders can be refrigerated in an airtight container up to 3 days.

Supplies You'll Need

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cheese pull in chicken pesto sliders

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bite into a chicken pesto slider
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Chicken Pesto Sliders

These Chicken Pesto Sliders are herby, cheesy, garlicky, so simple and SO good! Perfect for gameday appetizers or for an easy weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Servings: 12
Calories: 213kcal
Author: Lindsey Janeiro

Equipment

Ingredients

  • 12 savory butter roll slider rolls
  • 2 cups cooked chicken shredded
  • ½ cup pesto
  • 4 slices provolone cheese
  • ½ cup shredded mozzarella
  • 1 tablespoon butter melted
  • 2 teaspoons garlic minced
  • 1 teaspoon Italian seasoning

Instructions

  • Preheat oven to 300°F and lightly grease a 9x13" baking pan (or any baking dish that accomodates the size of the slider buns).
  • Carefully slice the slider buns in half and place the bottom half into the prepared pan.
    12 savory butter roll slider rolls
  • Layer the bottom buns with shredded chicken, then pesto, then shredded mozzarella, then provolone. Top with the top half of the buns and set aside.
    2 cups cooked chicken, ½ cup pesto, ½ cup shredded mozzarella, 4 slices provolone cheese
  • In a separate small bowl, combine the melted butter, garlic, and Italian seasoning. Carefully brush this garlic butter on top of the buns.
    1 tablespoon butter, 2 teaspoons garlic, 1 teaspoon Italian seasoning
  • Bake for 10 minutes covered with foil, then bake another 10-15 minutes uncovered. (If they're getting too brown, but the foil back over the sliders.) The sliders are done when the cheese has melted.
  • Slice along the bun lines with a serrated knife. Serve warm and enjoy.

Nutrition

Calories: 213kcal | Carbohydrates: 16g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 76mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 0.4mg

Nectarine Caprese Salad

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This Nectarine Caprese Salad is a classic caprese with an untraditional twist, with the additions of sweet nectarines, crisp cucumbers, and a vibrant pesto dressing. Topped with a sweet balsamic glaze and flaky salt, this delicious summer salad is surprisingly simple and absolutely satisfying!

Nectarine Caprese Salad

This Nectarine Caprese Salad is truly summer perfection! Admittedly, it's a bit untraditional with the addition of crisp cucumbers and sweet nectarines, but that's what makes it such a fun and refreshing salad!

All the fruits and veggies are tossed with fresh mozzarella pearls and a pesto vinaigrette, which totally elevates the flavor. Especially if using a homemade pesto like my lemon pesto or nut-free pesto.

Enjoy as an appetizer or as a side or entree salad with the addition of some protein, like grilled chicken, shrimp, or pesto crusted salmon.

Why this Nectarine Caprese Salad Recipe is SO Good!

  • It's delicious!
  • Classic caprese salad is given an untraditional twist with cucumbers and nectarines.
  • The cucumbers add a refreshing crispness, making the salad not too heavy.
  • Sweetness from the nectarines pairs perfectly with the herby, tangy pesto salad dressing.
  • There are so many complementary flavors and textures, making this salad incredibly satisfying.
  • It keeps well and can be made ahead.
  • You need less than 10 ingredients to make a nectarine caprese salad!

Ingredients Needed

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

ingredients to make nectarine caprese salad
  • Nectarines: these sweet flavors work so well in a caprese!
  • Cucumbers: untraditional, but they add a hydrating, refreshing, crispness that makes the salad.
  • Tomatoes: a caprese classic!
  • Mozzarella: use mozzarella pearls or chop larger pieces of fresh mozzarella.
  • Basil: fresh basil is a key component of a caprese.
  • Pesto Vinaigrette: all you need is pesto, white wine vinegar, and olive oil.
  • Toppings: while optional, I highly suggest topping with a drizzle of balsamic glaze and sprinkle of flaky salt.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

nectarine caprese salad in a glass bowl
  1. Add nectarines, cucumbers, tomatoes, and mozzarella pearls to a bowl and toss to combine.
  2. In a separate bowl, whisk the pesto dressing.
  3. Drizzle the pesto dressing over the salad, add the fresh basil, and toss to combine.
  4. Place on a platter, and if desired, top with a balsamic glaze and a drizzle of flaky sea salt (I highly recommend!).

Expert Tips

  • Try to cut the nectarines, cucumbers, and tomatoes into pieces similarly sized as the mozzarella pearls. This gives chopped salad vibes and allows for more a more even bite.
  • Use smaller basil leaves if available. If not, tear or julienne larger basil leaves.
  • I suggest using a seedless cucumber, such as an English cucumber or small Persian or beit alpha cucumbers. If not, scrape the seeds out of the cucumber before chopping.
  • I highly recommend topping with a drizzle of balsamic glaze and a sprinkle of flaky salt. It puts a finishing polish on the salad, for taste and appearance.
nectarine caprese salad

Substitutions & Variations

  • For a dairy-free or vegan option, use a vegan pesto and substitute a vegan fresh mozzarella (Miyoko's makes a cashew milk-based fresh "mozzarella"). Alternatively, you can omit the mozzarella and use a marinated tofu or chickpeas.
  • You can use white or yellow nectarines.
  • No nectarines? Try peaches!
  • For a little heat, add a ½ teaspoon of crushed red pepper flakes to the dressing, or serve with a drizzle of sriracha.

Storage, Freezing, & Reheating

This Nectarine Caprese Salad is best enjoyed fresh. However, you can prep certain components, like the pesto dressing, in advance to expedite the salad assembly.

Supplies You'll Need

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Nectarine Caprese Salad
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5 from 1 vote

Nectarine Caprese Salad

This Nectarine Caprese Salad is a unique caprese salad with fun additions of nectarines, cucumbers, a vibrant pesto dressing, and a sweet balsamic glaze.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American, Italian, Mediterranean
Servings: 8
Calories: 124kcal
Author: Lindsey Janeiro, RDN

Equipment

Ingredients

Pesto Dressing

Nectarine Caprese Salad

  • 2 nectarines about 2 cups chopped
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes quartered
  • 8 ounces mozzarella pearls
  • ½ cup fresh basil leaves

Garnish

Instructions

  • Add pesto salad dressing ingredients to a small bowl and whisk together.
    2 tablespoons pesto, 1 tablespoon extra virgin olive oil, 1 tablespoon white wine vinegar
  • In a large bowl, add chopped nectarines, cucumbers, tomatoes, and mozzarella pearls and toss to combine.
    2 nectarines, 1 cup cucumber, 1 cup cherry tomatoes, 8 ounces mozzarella pearls
  • Drizzle the pesto dressing over the salad, add the fresh basil leaves, and gently toss to combine.
    ½ cup fresh basil leaves
  • Transfer the nectarine caprese salad to a serving platter and drizzle with balsamic glaze and a sprinkle of flaky salt.
    1 tablespoon balsamic glaze, ½ teaspoon flaky salt

Nutrition

Calories: 124kcal | Carbohydrates: 6g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 115mg | Fiber: 1g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 0.4mg

Pesto Salad Dressing

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This pesto salad dressing is a pesto vinaigrette that tastes so delicious - and is crazy simple, with just three ingredients. Enjoy it on salads or even use as a marinade!

pesto salad dressing

Pesto is delicious as is, but add a couple ingredients to turn it into a salad dressing? Incredible! Pesto is naturally herby and fresh and pairs great with salads, as is. But turn it into pesto salad dressing and it's a match made in heaven for many salads, like my Nectarine Caprese Salad.

This pesto vinaigrette has some added acidity, so it also makes a great marinade, too!

Why this Pesto Salad Dressing Recipe is SO Good!

  • It's versatile as a salad dressing or marinade.
  • Only 3 ingredients!
  • Takes less than 5 minutes to make.
  • Stores in the fridge for up to a week.
  • Adds a bright, fresh flavor to everything you enjoy it with.

Pesto Vinaigrette Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!

pesto vinaigrette salad dressing ingredients
  • Pesto: the star of the show! Use your favorite pesto, homemade (like my Lemon Pesto) or storebought.
  • Extra Virgin Olive Oil: the bright flavors of extra virgin olive oil pair beautifully with pesto.
  • White Wine Vinegar: adds a refreshing acidity bringing balance to this pesto dressing.
  • Honey: this is an optional ingredient, but I find if I don't have other sweet ingredients in a salad (like fruit or a balsamic glaze drizzle), the dressing works great with a touch of sweetness.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post!

making pesto salad dressing
  1. Combine pesto, vinegar, and olive oil to a small bowl and whisk until combined.
  2. Enjoy with your favorite salads, or use as a marinade.

Expert Tips

  • Know what you're pairing your pesto vinaigrette with and use that to decide if you want to add any sweetness. For example, my nectarine caprese salad has sweet nectarines and a balsamic glaze, so the pesto salad dressing is great as is. But other salads with zero sweet ingredients? I find a touch of honey works great in the salad dressing.
pesto salad dressing with basil

Substitutions & Variations

  • You can substitute another neutral oil, like avocado oil, if you don't have olive oil (but I highly recommend extra virgin olive oil).
  • Try lemon juice or orange juice instead of white wine vinegar for an extra citrusy flavor.
  • Like a little heat? Add some crushed red chili pepper flakes or a drizzle of sriracha!

Storage, Freezing, & Reheating

Pesto salad dressing can be stored in an airtight container in the fridge for up to one week. Note that you will need to give it a good shake or stir to re-emulsify before using.

Supplies You'll Need

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pesto salad dressing
Print Recipe
5 from 1 vote

Pesto Salad Dressing

This pesto salad dressing is a pesto vinaigrette that tastes so delicious – and is crazy simple, with just three ingredients. Enjoy it on salads or even use as a marinade!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Salad, Sauce
Cuisine: American
Servings: 8
Calories: 124kcal
Author: Lindsey Janeiro, RDN

Ingredients

Instructions

  • Combine pesto, olive oil, and vinegar in a small bowl and whisk to combine.
    ½ cup pesto, ¼ cup extra virgin olive oil, ¼ cup white wine vinegar
  • Taste to see if you want to add any sweetener, like honey. (I prefer it without the honey if making for something with sweet fruit or balsamic glaze notes, like my Nectarine Caprese Salad.)
    1 teaspoon honey
  • Serve on a salad or use as a marinade. If not using all at once, transfer to an airtight container and refrigerate up to one week

Nutrition

Calories: 124kcal | Carbohydrates: 2g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 0.2mg

Lemon Pesto

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This Lemon Pesto is a simple, delicious pesto that combines the rustic flavors of toasted almonds, fresh basil, and bright lemon. Pairing beautifully with so many dishes, this lemon pesto recipe is the perfect way to use up all of your end-of-summer garden basil!

lemon pesto with an olive oil drizzle on top

Pesto is one of my favorite condiments! It always packs so much flavor, and this lemon pesto is absolutely no exception. It's taken all the traditional ingredients of pesto, like basil, nuts, olive oil, and parmesan, and has elevated the flavor with both the juice and the zest of a fresh lemon.

This lemon pesto recipe can be used just like any pesto - try it in our pesto crusted salmon, kale and mushroom egg bites, nectarine caprese salad, pesto turkey wrap, or (my personal favorite) pesto chicken sliders.

Why this Lemon Pesto Recipe is SO Good:

  • Super versatile!
  • Takes less than 10 minutes to make.
  • Needs less than 10 ingredients.
  • Pesto can be frozen so you can enjoy the summer-fresh flavor all year round!
  • It is SO good!

Ingredients You Need

For a complete list of ingredients and quantities, please see the recipe card at the bottom of the post.

ingredient to make lemon pesto
  • Fresh Basil: you need a bunch! I use basil from my garden, but if you're buying from the store, check prices - it may be more cost-effective to buy a small plant vs the tiny plastic clamshells.
  • Lemon: I use the whole lemon, zest and juice alike, to really maximize the citrusy flavor.
  • Almonds: They're not traditional, but I'm allergic to pine nuts. Plus I feel like they work great with the other ingredients here. Feel free to sub pine nuts or any other nut/ seed if you prefer!
  • Parmesan: adds a delicious saltiness and umami flavor!
  • Extra Virgin Olive Oil: adds flavor and creates a silky texture.
  • Garlic, Salt, Pepper: brings out more flavor

Step-by-Step Directions

For complete instructions, please see the recipe card at the bottom of this post.

coarse chopped almonds for making lemon pesto
  1. Process almonds in a food processor until they're coarsely ground.
  2. Add garlic, parmesan, lemon juice, lemon zest, basil, and olive oil and process until smooth.
  3. Scrape down sides and process again, adding more olive oil or water until you get the consistency you prefer.
  4. Transfer to an airtight container and keep in the refrigerator!

Expert Tips

  1. Process almonds in a food processor until they're coarsely ground.
  2. Add garlic, parmesan, lemon juice, lemon zest, basil, and olive oil and process until smooth.
  3. Scrape down sides and process again, adding more olive oil or water until you get the consistency you prefer.
  4. Transfer to an airtight container and keep in the refrigerator!

Variations & Substitions

  • Try pine nuts, walnuts, or cashews for a different nut option.
  • Nut-free? Substitute pumpkin seeds, sunflower seeds, or hemp hearts.
  • Play around with the flavor using different varieties of basil, like lemon basil or Thai basil.
  • Add some heat with some crushed red chili pepper flakes.
  • Dairy-free/ vegan/ plant-based? Skip the parmesan and use nutritional yeast instead.
creamy lemon pesto

Storage & Freezing Directions

  • Homemade pesto can be refrigerated in an airtight container for up to 5-7 days.
  • Pesto can be frozen up to six months (or 9-12 months in a deep freezer).
  • Try freezing pesto either flat in a bag for using in a full recipe, or freezing in an ice cube tray to thaw 1-2 tablespoons at a time.

Supplies You'll Need

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More Recipes You'll Love

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lemon pesto with an olive oil drizzle on top
Print Recipe
5 from 1 vote

Lemon Pesto

This Lemon Pesto is a simple, delicious pesto pairing the beautiful flavors of toasted almonds, fresh basil, and bright lemon.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment, Dip, Sauce
Cuisine: American, Italian
Servings: 12
Calories: 101kcal
Author: Lindsey Janeiro, RDN

Equipment

Ingredients

  • ½ cup almonds unsalted, toasted
  • 3 cup basil fresh
  • 1 lemon juice and zest
  • ⅓ cup extra virgin olive oil
  • ¼ cup grated parmesan cheese
  • 2 cloves garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3-4 tablespoons water or additional olive oil

Instructions

  • Place toasted almonds in food processor and process until finely chopped, about 2-3 minutes.
    ½ cup almonds
  • Add basil, lemon juice and zest, olive oil, parmesan, garlic, salt, and pepper and process on low for 30 seconds.
    3 cup basil, 1 lemon, ⅓ cup extra virgin olive oil, ¼ cup grated parmesan cheese, 2 cloves garlic, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Scrape down the sides of the food processor, then process again while slowly drizzling in water or additional olive oil, until the pesto is at a consistency you like.
    3-4 tablespoons water
  • Transfer to an airtight jar and keep refrigerated up to 5-7 days (or freeze!). Enjoy!

Nutrition

Calories: 101kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 86mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg