Spicy Cashew Dressing Recipe: Better Than Trader Joes

Spicy Cashew Dressing Recipe: Better Than Trader Joes

Spicy Cashew Dressing

This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative. 

It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein. 

This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!

 

Light green cilantro cashew dressing in a bowl next to a bowl of cashews.

Why I Love This Recipe

  • Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
  • Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy. 
  • Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
  • Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
  • Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.

Tools For This Recipe

Blender or Food Processor: Soaking cashews will help them blend smoothly. 

Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter. 

Citrus juicer: Roll the lime on the counter before cutting to help release the juices. 

Chef’s Knife – For cutting the lime, jalapeno, and cilantro.

Cutting Board

Measuring cups and spoons

 

A glass of Cilantro Cashew Dressing with a bit of the dressing spilled off the side.

Ingredients in Cilantro Cashew Dressing

  • Raw cashews
  • Water
  • Lime juice and zest
  • Soy sauce
  • fresh ginger – or store-bought ginger puree
  • Fresh cilantro leaves
  • Fresh jalapeno – or roasted jalapeno
  • Maple syrup – or honey, coconut sugar, or date sugar
  • Kosher salt & pepper to taste

Substitutions and Add-ins

This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.

Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.

Substitutions

  • Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
  • Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
  • Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
  • Almond Butter: Substitute the cashews with almond butter if you have that on hand.
  • Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.

Add-Ins

    • Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
    • Herbs: Try mixing in other fresh herbs like parsley or cilantro.
    • Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
    • Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
    • Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.

 

Creamy light green cilantro cashew dressing is sitting in a large bowl with crispy tofu.

How to Make Cilantro Cashew Dressing

Step 1: Soak Cashews

  • Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.

Step 2: Add Ingredients

  • Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.

Step 3: Blend to Desired Consistency

  • Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.

Step 4: Adjust and Store

  • Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.

Step 5: Chill and Serve

  • Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!

 

close up of baked tofu, rice and quinoa, cucumbers, chopped herbs, green pepper, watermelon rasdish sticks, and salad greens in a bowl as a salad. Topped with Creamy cashew dressing.

Storage and Serving Suggestions

Storage Suggestions

Store this dressing in and airtight container, in the refrigeratorfor 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.

Serving Suggestions

You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:

  • Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
  • Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
  • Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
  • Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
  • Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
  • Pasta Sauce SubstituteSwap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
  • Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.

 

 

Easy-Bake-Tofu-Grain-Bowl

 

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A glass container full of a light green cilantro cashew dressing.

Spicy Cilantro Cashew Dressing

Sarah Harper MS, RD, LDN
Spicy Cilantro Cashew Dressing is a zesty, spicy, and versatile dressing. It is vegan, gluten free, and delicious.
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 5 servings
Calories 161 kcal

Equipment

  • Blender of Food Processor
  • citrus zester
  • citrus juicer
  • Chef's Knife
  • Cutting board
  • measuring cups and spoons

Ingredients
  

  • 1 cup softened cashews see notes
  • 1/2 cup water
  • 2 tbsp lime juice approx 1 juicy lime
  • 2 tsp lime zest approx the zest of 1 lime
  • 1 tbsp grated ginger
  • 1-2 tbsp soy sauce
  • 1-2 jalapeno, chopped
  • 1-2 tbsp maple syrup
  • 1/2 cup cilantro you may use stems!
  • kosher salt & black pepper to taste

Instructions
 

Step 1: Soak Cashews

  • Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.

Step 2: Add Ingredients

  • Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.

Step 3: Blend to Desired Consistency

  • Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.

Step 4: Adjust and Store

  • Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.

Step 5: Chill and Serve

  • Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!

Notes

Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. 
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 161kcalCarbohydrates: 12gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 440mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 142IUVitamin C: 6mgCalcium: 18mgIron: 2mg
Keyword dip
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Creamy Lemon Butter Sauce for Lobster Ravioli

Creamy Lemon Butter Sauce for Lobster Ravioli

Lobster Ravioli Sauce Recipe

Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal. 

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

Tools

  • Pasta Pot
  • Saute pan
  • Silicone spatula
  • Measuring cups and spoons
  • Zester 

 

ingredients for sauce for lobster ravioli

Ingredients

We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find. 

In addition to Cooked Lobster Ravioli you will need:

  • Butter – I use unsalted butter to adjust the amount of salt I use. 
  • Garlic
  • Shallot
  • Rosemary
  • White wine – any dry white wine
  • Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer
  • Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce. 
  • Lemon – Fresh lemon juice and zest
  • Parmesan
  • Red pepper flakes
  • Salt and black pepper
  • Fresh herbs such as fresh basil, parsley, or fresh chives. 

Substitutions and Other Great Options

Store-Bought Lobster Ravioli:

Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below). 

White Wine:

You can easily replace white wine with chicken stockvegetable brothfish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.

Fresh Herbs:

Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.

 

lobster ravioli in a pan with herbs and a creamy sauce

Step-by-Step Instructions

Step 1: Cook the ravioli

Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Melt butter

In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.

deglazing pan with white wine

Step 3: Deglaze pan with white wine

Step 3: Deglaze with wine 

Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.

Adding cream to the pan for sauce for lobster ravioli

Step 4: Add Cream

Step 4: Add the cream 

Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.

flavoring the sauce with red pepper flakes, herbs, and parmesan cheese

Step 5: Flavor The Sauce

Step 5: Flavor the sauce

Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.

lobster ravioli in a pan with herbs and a creamy sauce

Step 6: Add the ravioli

Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.

Garnish with fresh parsley or chives.

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

What To Serve With Ravioli

Some of my favorite ways to serve this recipe include:

  • With a Side of Veggies
    • Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
  • As a Main with a Fresh Salad
    • Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
  • Along side a Caprese Salad Appetizer
    • Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.

 

BONUS! Top This Recipe with Extra Lobster

Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.

Storage

Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.

lobster ravioli on a stoneware plate with a fork

Dairy-Free Adjustments

To make this sauce dairy-free, replace the following ingredients:

  • Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
  • Heavy Cream: Substitute with full-fat coconut milkcashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
  • Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.

More Pasta and Noodle Recipes

Pasta with Goat Cheese Bake

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

 

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

Creamy Lemon Butter Sauce for Lobster Ravioli

Sarah Harper MS, RD, LDN
Enjoy this Creamy Lemon Butter Sauce for Lobster Ravioli. Perfect for a cozy date night in!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 2 servings
Calories 847 kcal

Equipment

  • Pasta Pot
  • saute pan
  • silicone spatula
  • measuing cups and spoon
  • zester

Ingredients
  

  • 1 package lobster ravioli
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2-3 sprigs fresh rosemary
  • ½ cup dry white wine
  • ½ cup reserved pasta water
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
  • fresh parsley or chives for garnish

Instructions
 

Step 1: Cook the ravioli

  • Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.

Step 2: Melt butter

  • In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.

Step 3: Deglaze with wine 

  • Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.

Step 4: Add the cream 

  • Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.

Step 5: Flavor the sauce

  • Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.

Step 6: Add the ravioli

  • Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
    Garnish with fresh parsley or chives.

Notes

Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 847kcalCarbohydrates: 60gProtein: 24gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 174mgSodium: 1026mgPotassium: 169mgFiber: 4gSugar: 5gVitamin A: 1333IUVitamin C: 6mgCalcium: 181mgIron: 14mg
Keyword 30 minutes or less
Tried this recipe?Let us know how it was!
Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Check out this super easy and simple roasted jalapeno recipe. It is perfect for making an easy roasted jalapeno hot sauce!

In addition to a delicious hot sauce, Oven-Roasted jalapeños make delicious salsa and other yummy sauces. But don’t stop there, they can be used as a spicy kick in a marinade, a topper for rice or tacos, and even in soup! 

I love how the roasted jalapenos add a smoky flavor to whatever dish you add them to. 

 

Roasted Jalapenos on a baking sheet

Why You Will Love Roasted Jalapeno Peppers

I love to make roasted jalapenos for my roasted jalapeno hot sauce recipe. However, they are good for so many more reasons. 

  • Versatility: Perfect in salsas, sauces, dips, or as a topping for burgers, nachos, and more.
  • Customizable Heat: Control the spice level by removing or keeping the seeds.
  • Simple to Make: Easy to roast in the oven, grill, or even stovetop.

Roasted Jalapeno Hot Sauce in front of yellow flowers

How to Use Roasted Jalapeño Peppers

  • Salsas: Add roasted jalapeños to homemade salsa such as jalapeno salsa with roasted garlic cloves, lime juice, and cherry tomatoes, or mix them into a mango habanero salsa for a smoky, spicy kick.
  • Black Beans Side Dish: Adding oven-roasted jalapenos is a simple way to give black beans extra flavor. 
  • Tacos: Enhance your tacos by adding oven-roasted jalapeños for a spicy flavor
  • Nachos: Toss roasted jalapeños into oven-baked nachos, either with the tortilla chips and toppings or after for added spice.
  • Burgers and sandwiches: Add to burgers and sandwiches for a kick
  • Eggs: Stir into scrambled eggs and omelets for a spicy take on breakfast
  • Hot Sauces: I love using my food processor to whip up a variety of sauces and salsas featuring oven-roasted jalapeños 
  • Creamy sauces and Dips: Create a spicy cashew green sauce to pair with roasted veggies, baked fish, or tofu for a deliciously vibrant dip.

Tools

Roasting Pan or baking sheet

optional: Parchment paper

Rubber Spatula

Measuring Spoons

c

Ingredients

  • Raw Jalapeños: Fresh, firm peppers are best. Keep them whole or halve them, and remove seeds for less heat.
  • Olive Oil: A light drizzle helps the jalapeños roast evenly and enhances their smoky flavor.
  • Salt (Optional): Adds seasoning to balance the spice, or customize with other spices like garlic powder or cumin.

 

Step By Step Instructions

Follow my easy method for making the best-roasted jalapeño peppers.

Step 1: Preheat your oven Set the oven to 425°F (220°C).

Step 2: Prepare the jalapeños Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.

Step 3: Toss in oil In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.

two images of roasted jalapenos. One before they are roasted and one after. They are on a baking sheet lines with parchement paper and cut in half

Step 4: Roast Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.

How To Store

Once the jalapenos have cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.

Flash Freeze (Optional): Spread the cooled jalapeños on a baking sheet in a single layer and freeze them for 1-2 hours. This prevents them from sticking together later.

Transfer to Freezer Bags: After freezing, place the jalapeños in a resealable freezer-safe container. Remove as much air as possible. Keep in the freezer for up to 6 months.

Bonus Ways to Make Roasted Jalapeños

Try these alternative methods to make it easy to roast jalapeños no matter what equipment you have on hand!

Grill Method:

Preheat the grill to medium-high heat. Place whole or halved jalapeños directly on the grill grates. Grill for 5-10 minutes, turning occasionally, until the skin blisters and chars.

Stovetop Method:

Heat a cast iron skillet over medium-high heat. Place whole or halved jalapeños in the dry pan and cook for about 5-8 minutes, turning occasionally, until the skin blackens and the peppers soften.

Air Fryer Method(My Fave)

Preheat the air fryer to 375°F (190°C). Arrange the whole or halved jalapeños in the air fryer basket. Cook for 8-10 minutes, shaking halfway through, until blistered and slightly charred.

 

Roasted Jalapeno Hot Sauce in front of yellow flowers

Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)

Roast a handful of roasted jalapeños (6-8), and keep seeds if you want extra heat. Toss them in a blender with a couple of garlic cloves, a about 1/2 cup of vinegar (white or apple cider or both!), 1-2 tbsp honey for sweetness, and ~1/2 tsp salt. Add a little water (2-4 tbsp) to get the consistency you like. 

Blend those until smooth, adjusting salt and honey to taste. Pour it into a jar, and that’s it! You’ve got a smoky, tangy hot sauce to spice up tacos, eggs, grilled meats, or whatever you like. 

This roasted jalapeno hot sauce will be kept in the fridge for up to two weeks!

Check Out More Recipes with Jalapenos!

Jalapeno Pickled Eggs

Cilantro Cashew Sauce

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Roasted Jalapenos on a baking sheet

Easy Oven Roasted Jalapenos

Sarah Harper MS, RD, LDN
Check out this easy recipe for oven roasted jalapenos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 4
Calories 37 kcal

Ingredients
  

  • 6-8 raw jalapeno peppers
  • 1-2 tbsp olive oil
  • ¼ tsp kosher salt

Instructions
 

Step 1: Preheat your oven 

  • Set the oven to 425°F (220°C).

Step 2: Prepare the jalapeños

  • Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.

Step 3: Toss in oil

  •  In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.

Step 4: Roast 

  • Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.

Nutrition

Calories: 37kcalCarbohydrates: 1gProtein: 0.2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 146mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 25mgCalcium: 3mgIron: 0.1mg
Keyword 30 minutes or less, 5-ingredient
Tried this recipe?Let us know how it was!
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish. 

With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner. 

Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.

 

Cheese Corn Casserole in a Le Creuset casserole fish with a spoon carving into the bottom left corner of the golden corn casserole.

Why I Love This Recipe

This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal. 

Here’s why this recipe has become one of my beloved go-to dishes:

  • Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
  • Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
  • Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
  • Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
  • Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread. 

 

Kitchen Tools for This Recipe

  • Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
  • Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
  • Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
  • 10″x8casserole dish: For baking the casserole.
  • Grater: To grate the zucchini and cheese.
  • Towel or cheesecloth: For squeezing out excess moisture from the zucchini.
  • Toothpick: To test the doneness of the casserole.

 

Healthy Corn Casserole Ingredients

  • Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
  • Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
  • Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
  • Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
  • Eggs – They help bind everything together and give the bake structure.
  • Milk – I like to use 2% milk, but any milk you prefer will work.
  • Cornmeal – This gives the bake a slight cornbread-like texture.
  • All-purpose flour – Helps balance out the cornmeal for a perfect texture.
  • Baking Powder and Baking Soda
  • Honey – Just a touch of sweetness to balance the savory flavors.
  • Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
  • Black Pepper – A little seasoning to bring out all the flavors.
  • Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.

Ingredient Substitutions

Here are some easy swaps to suit your pantry or dietary needs:

Vegan Substitutions:

  • Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
  • Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
  • Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
  • Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.

Gluten-Free Substitutions:

  • All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
  • Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.

 

Step-By-Step Instructions

Step 1: Preparation Time

Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”)  casserole dish with cooking spray or a bit of unsalted butter.

Step 2: Prepare the Zucchini

Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.

wet ingredients for cheesy corn casserole in a glass bowl

Step 3: Wet Ingredients

In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.

ingredients for healthy corn casserole in a bowl unmixed

Step 4: Dry Ingredients

In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.

Step 5: Combine Wet and Dry Ingredients

Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in the Corn Mixture

Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.

mixing the healthy corn casserole ingredients in a glass bowl

Step 7: Pour and Top

Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.

sprinkling cheeses over top healthy corn casserole recipe

Step 8: Baking Time

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Garnish and Serve

After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving. 

 

How To Store Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

plated healthy cheesy corn casserole with a fork

 

 

More Fabulous Holiday Side Dishes

Air Fryer Brussels Sprouts with Horseradish Aioli

Easy Roasted Sweet Potatoes and Brussels Sprouts

Kale Apple Walnut Salad With Creamy Walnut Dressing

 

plated healthy cheesy corn casserole with a fork

Cheesy Corn Casserole with Zucchini

Sarah Harper MS, RD, LDN
This Healthy Corn Casserole is loaded with veggies and topped with cheese for lots of flavor, nutrition, and wholesomeness.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 8
Calories 268 kcal

Equipment

  • mixing bowls
  • rubber spatula
  • measuring cups and spoons
  • 10" x 8" casserole dish
  • grater
  • towel
  • toothpick

Ingredients
  

  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup full-fat Greek Yogurt
  • ¼ cup olive oil
  • 2 large eggs, beaten
  • ½ 2% milk
  • 15 oz whole kernel corn, drained and rinsed 1 can (or 1 1/2 cups fresh or thawed frozen corn)
  • 2 cups grated zucchini, excess moisture squeezed out
  • ¼ tsp black pepper
  • 2 tbsp honey
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tbsp fresh chives, cilantro, or parsley, finely chopped (for garnish)

Instructions
 

Step 1: Preparation Time

  • Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”)  casserole dish with cooking spray or a bit of unsalted butter.

Step 2: Prepare the Zucchini

  • Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.

Step 3: Wet Ingredients

  • In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.

Step 4: Dry Ingredients

  • In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.

Step 5: Combine Wet and Dry Ingredients

  • Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in the Corn Mixture

  • Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.

Step 7: Pour and Top

  • Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.

Step 8: Baking Time

  • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9: Garnish and Serve

  • After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving. 

Nutrition

Calories: 268kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 617mgPotassium: 248mgFiber: 1gSugar: 6gVitamin A: 241IUVitamin C: 6mgCalcium: 157mgIron: 1mg
Keyword casserole, cheese, cornbread, side dish
Tried this recipe?Let us know how it was!
The Best Healthy Roasted Eggplant Salad Recipe

The Best Healthy Roasted Eggplant Salad Recipe

Roasted Eggplant Salad: A Standout Among Vegan Eggplant Recipes

I love this Roasted Eggplant Salad. It’s amoung many delicious vegan eggplant recipes great for transitioning from summer into autumn, when eggplants, peppers, tomatoes, and onions are overflowing at the local farmer’s market.

With its simple ingredients and bold flavors, this salad is great on its own, paired with pita or chips, tossed with pasta, or served over your favorite cooked grain.

If you’re looking for something different from the usual eggplant rollatini, eggplant boats, or vegan eggplant parmesan, try this delicious roasted eggplant salad with a sweet and spicy balsamic sauce. It’s a refreshing twist on seasonal produce!

Vegan Roasted Eggplant Salad on a stoneware plate next to cooked grains on a dark bluw backdrop

Why I Love This Oven-Roasted Eggplant

I love this recipe for many reasons some of which include:

  • Simple Ingredients: This dish is made with fresh, seasonal vegetables and pantry staples, making it easy to pull together.
  • Meal Prep Friendly: This recipe stores beautifully in the fridge. It is a perfect dish for meal prep and quick, healthy meals throughout the week.
  • Versatile: Unlike some other vegan eggplant recipes, you can enjoy this recipe on its own, serve it over grains, mix it with pasta, or pair it with pita or chips.
  • Easy Recipe: This recipe comes together in 5 easy steps.

Roasted Eggplant Salad close up with eggplants, peppers, and onions visible in a stoneware bowl

Tools

  • Baking sheet
  • Large bowl
  • Sharp knife
  • Cutting board
  • Spatula or tongs
  • Wisk
  • Small bowl

Ingredients for Roasted Eggplant Salad

  • Olive Oil: For Roasting the veggies
  • Eggplant: Use the freshest, in-season eggplant for the best flavor.
  • Onion: Sweet, yellow, or white onions work well in this salad.
  • Peppers: A colorful mix of sweet peppers adds beauty and flavor.
  • Tomatoes: Cherry or grape tomatoes, preferably fresh from the garden.
  • Parsley: Fresh flat-leaf parsley adds brightness and freshness.
  • Sea Salt: Enhances the natural flavors of the vegetables.

Optional:

  • Pine Nuts: Add toasted pine nuts for crunch.
  • More Fresh Vegetables: Customize with seasonal veggies like zucchini or carrots.

Roasted eggplant salad undressed in a bowl to the right and to the left is the bowl of dressing to be poured over the roasted salad.

Ingredients for Balsamic and Chili Vinegarette 

  • Fermented Chili Peppers: I used Trader Joe’s ITALIAN BOMBA, Fermented Calabrian Chili Hot Pepper Sauce
  • Oil: Extra virgin olive oil works best, but use your favorite salad dressing oil.
  • Vinegar: I love Sweet Cherry Balsamico by Luchini.
  • Black Pepper: A little freshly ground black pepper to taste.

Recipe Substitutions

  • Onion Substitute: Use shallots or leeks instead of red onion for a more subtle and sweeter flavor.
  • Bell Pepper Substitute: Replace bell peppers with roasted sweet potatoes or carrots for a heartier salad with more earthy sweetness.
  • Parsley: If you don’t have fresh parsley, fresh herbs such as basil or oregano are a delicious way to bring freshness to the dish.
  • Fermented Chili Peppers Substitute: Use sriracha or chili flakes for heat. Alternatively, swap with chili garlic sauce, harissa, or omit for a milder dressing.
  • Vinegar: You can swap the Luchini vinegar wth red wine vinegar, plain balsamic, or champagne vinegar.

roasted eggplant salad ingredients on a sheet pan linned with parchment paper

How to Roast Eggplant 

Step 1: Preheat your oven to 400°F (175°C).

Step 2:  Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.

  • Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it’s best to peel it for a smoother result.

Step 3: Roast the vegetables in the oven at 375°F for 30 to 35 minutes, or until the eggplant is soft and lightly caramelized, flipping them halfway through.

Step 4: While the vegetables are roasting, whisk together the olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to create the dressing.

Step 5: Once the vegetables are done roasting, let them cool slightly and place the roasted vegetables in a large bowl. Combine the roasted eggplant, onions, peppers, cherry tomatoes, parsley and dressing.

Vegan Roasted Eggplant Salad on a stoneware plate next to cooked grains on a dark bluw backdrop

How To Serve This Oven Roasted Eggplant

Serve the salad warm or at room temperature. It’s perfect as a side dish or a light main course!

Roasted Eggplant Grain Bowl: Serve the roasted eggplant over quinoa or brown rice, topped with white beans or garbanzo beans for added protein. Finish with a drizzle of the balsamic and chili vinaigrette for extra flavor.

Eggplant Pasta with Marinara: Toss the roasted eggplant with your favorite pasta and marinara sauce. Top with vegan mozzarella cheese for a comforting, plant-based dinner.

Healthy Plant-Based Protein: For added protein, toss in some white beans or garbanzo beans, making it even more filling and nutritious.

With Vegan Cheese: Sprinkle some vegan mozzarella cheese on top while the eggplant is still warm for a creamy, savory touch.

Delicious Dip: Blend the roasted eggplant with olive oil, lemon juice, and salt until smooth. Serve with pita, crackers, or veggies for a tasty appetizer.

How To Store This Flavorful Dish

  • Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. Reheat in the oven or stovetop for the best texture.
  • Freezer: Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Types of Eggplant & Health Benefits

Eggplants are a beautiful and versatile ingredient, widely used in various cuisines. Although botanically classified as a fruit (specifically a berry), eggplants are commonly eaten and cooked as a vegetable. They are typically in season during August and September, and it’s best to enjoy them fresh and local to avoid any bitterness that can develop with age. Younger eggplants tend to have more tender skins and a milder flavor.

Eggplant Varieties:

  • American Eggplant (Globe Eggplant): These large, purple eggplants are the most common variety found in supermarkets. Their meaty texture makes them ideal for grilling, slicing, and hearty dishes.
  • Japanese Eggplant: Long and slender with sweet, tender flesh. They cook quickly and are perfect for stir-fries and roasting.
  • Italian Eggplant (Baby Eggplant): A smaller variety with delicate skin and flesh, making it great for dishes where you want a softer texture and a slightly sweeter taste.
  • White Eggplant: Characterized by its white skin, this variety has tougher skin but smoother, creamier flesh. White eggplants rarely require salting, as they are less likely to be bitter.

Health Benefits:

Eggplants are packed with fiber, vitamins, and antioxidants, making them a highly nutritious addition to any meal.

Their high fiber content supports a healthy gut, aids digestion, and promotes weight management by helping you feel fuller for longer.

Additionally, eggplants contribute to heart health and contain compounds that may help reduce the risk of certain chronic diseases.

Vegan Roasted Eggplant Salad on a stoneware plate next to cooked grains on a dark bluw backdrop

More Vegan Recipes

Easy Homemade Vegan Croutons Recipe

Easy Vegan Yakisoba-Inspired Noodles

Creamy Cilantro Lime Vegan Coleslaw Recipe

Vegan Roasted Eggplant Salad on a stoneware plate next to cooked grains on a dark bluw backdrop

Roasted Eggplant "Salad"

This recipe is quick and easy for painless weeknight meals.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, dinner, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 279 kcal

Ingredients
  

  • 1.5 lbs eggplants about 2 medium eggplants
  • 2 sweet or bell pepper, sliced
  • 1 sweet onion, sliced
  • 1 cup cherry tomatoes
  • 1/4 cup avocado oil
  • 1/2 tsp kosher Salt
  • 1/4 tsp black pepper

Red Wine Vinegar and Fermented Chili Pepper Vinaigrette.

  • 1/4 cup Lucini Italia Sweet Cherry Artisan Vinegar or balsamic vinegar
  • 2 tbsp Trader Joe's Italian Bomba Hot Pepper Sauce Fermented Crushed Calabrian Chili Peppers or other chili pepper sauce
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/8 tsp black Pepper

Instructions
 

Step 1: Preheat The Oven

  • Preheat your oven to 400°F (175°C).

Step 2: Prepare Eggplant

  • Prepare the eggplant by removing the green stem and skin, then slice it into rounds and cut the rounds into ½-inch thick strips. In a large bowl, toss the eggplant strips, onion slices, tomatoes, and bell peppers with some of your favorite extra virgin olive oil and sea salt. Line a large baking sheet with parchment paper. Spread the vegetables in a single layer on the parchment-lined baking sheet.
    Note: If your eggplant is fresh and young, you can leave the skin on for added texture and nutrients. However, if the eggplant is larger or older, the skin might be tougher and slightly bitter, so it's best to peel it for a smoother result.

Step 3: Roast the Vegetables

  • Roast the vegetables in the oven at 375°F for 30 to 35 minutes, flipping them halfway through, until the eggplant is soft and lightly caramelized.

Step 4: Make the Dressing

  • While the vegetables are roasting, whisk together olive oil, balsamic vinegar, and fermented chili peppers in a small bowl to make the dressing.

Step 5: Combine and Dress the Roasted Salad

  • Once the vegetables are done roasting, let them cool slightly. In a large bowl, combine the roasted eggplant, onions, peppers, cherry tomatoes, and parsley.

Serve

  • Pour the dressing over the roasted vegetables and toss gently to coat. Serve the salad warm or at room temperature as a side dish or light main course.

Nutrition

Calories: 279kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 558mgPotassium: 878mgFiber: 9gSugar: 19gVitamin A: 2151IUVitamin C: 95mgCalcium: 52mgIron: 1mg
Keyword easy
Tried this recipe?Let us know how it was!
Sweet Lemon Rhubarb Vinaigrette Recipe

Sweet Lemon Rhubarb Vinaigrette Recipe

Sweet Lemon Rhubarb Vinaigrette Dressing Recipe

It’s rhubarb season, and making your salad dressing is a great way to elevate any dish. With just a few simple ingredients, you can whip up a flavorful Lemon Rhubarb Vinaigrette in under five minutes. Homemade dressings add a fresh, personal touch to even the easiest meals.

An 8oz jar of Lemon Rhubarb Vinaigrette with a spoon next to a jar of rhubarb jam and a squeezed lemon

Why I Love This Recipe

I love this vinaigrette because it always brings a burst of spring to my meals, whether drizzled over fresh greens or roasted veggies. 

Here’s why:

  • Versatile – It works beautifully in various dishes, from salads to roasted veggies, or even as a marinade for grilled chicken or fish.
  • Customizable – I can easily adjust the flavors, adding more lemon for acidity or extra Honey Rhubarb Compote for sweetness.
  • Seasonal – Rhubarb is a springtime staple, and this vinaigrette perfectly highlights its fresh, tangy flavor.
  • Better Than Store-Bought – This recipe is fresher than store-bought dressings!

Tools

  • Jar with a lid or small bowl – For mixing the vinaigrette ingredients. Shaking in a jar makes it easy, but whisking in a bowl works just as well.
  • Whisk – If you’re using a bowl, a whisk is handy for blending the ingredients smoothly.
  • Citrus juicer
  • Measuring spoons 

A top downj shot of lemon rhubarb vinaigrette with little bits of rhubarb on the spoon

Ingredients and Substitutions

Once you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette. 

  • Honey Rhubarb Jam
  • Extra Virgin Olive oil
  • Lemon – When making this vinaigrette, I tend to go a little heavier on the lemon juice because I love a dressing with that extra punch of acidity. 
  • Dijon Mustard
  • Honey 
  • Kosher Salt or Sea salt
  • Black Pepper

Here are 3 substitutions you can make for this Lemon Rhubarb Vinaigrette:

  1. Rhubarb Jam Substitute: If you don’t have rhubarb compote or jam, you can use a tart fruit sauce like cranberry or apricot jam to keep that sweet-tart balance.
  2. Extra Virgin Olive Oil Substitute: Avocado oil, or another vegetable oil, can be used as an alternative to olive oil.
  3. Lemon Juice Substitute: Swap lemon juice with lime juice or apple cider vinegar, red wine vinegar, or even white balsamic vinegar for a different type of acidity while still maintaining the vinaigrette’s brightness.
  4. Honey Substitute: You can replace honey with maple syrup or agave nectar for a similar sweetness. This makes the recipe vegan-friendly.

How to Make this Lemon Rhubarb Vinaigrette

  1. Add ingredients: Place all the ingredients into a mason jar (with a lid) or a bowl. 
  2. Shake or whisk: If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
  3. Taste and adjust: Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.

How To Serve

Here are 3 healthy recipes that use Lemon Rhubarb Vinaigrette:

 

  1. Drizzled over a fresh green salad – Toss it with fresh greens, herbs, and seasonal vegetables like asparagus, radishes, red onion, and cucumbers for a bright and tangy salad.
  2. Over roasted veggies – Try it in a roasted sweet potato salad with sweet potatoes, shaved and roasted Brussels sprouts, and a finishing drizzle of this vinaigrette for a flavorful, balanced dish.
  3. In a grain bowl or pasta salad – Mix the vinaigrette into a hearty grain bowl with quinoa or farro, or pasta salad, adding roasted vegetables like bell peppers and green beans, nuts, and your favorite protein for a balanced, flavorful meal.

Golden Sweet Lemon Rhubarb Vinaigrette Recipe in a mason jar with a silver screw top lid

How To Store

Use immediately or store leftover dressing in the refrigerator for up to a week. Give it a shake before serving as the ingredients may separate over time.

 

rhubarb on a white backdrop five rhubarb stalks to the left and some chopped rhubarb to the right of the stalks

Rhubarb

Every spring, when rhubarb appears at the farmer’s market, I can’t resist grabbing a few stalks. Rhubarb is a tart, crunchy vegetable that looks like celery but softens when cooked, with the tartness mellowing out. It’s versatile in the kitchen and used in both sweet and savory dishes, like this Lemon Rhubarb Vinaigrette. I love using it in salads, and grain bowls, or drizzling it over proteins for a fresh, bright flavor.

Living in the Pacific Northwest, I’m lucky to access local rhubarb from the Hood River farmers market. If you’re in the area, don’t miss the chance to enjoy spring produce.

Rhubarb Cooking Ideas

  • Slice rhubarb for savory dishes like a sheet pan bake or mix it into a lemony salsa.
  • Try it in desserts like Rhubarb Muffins or the classic Strawberry Rhubarb Pie.
  • Cook it into a compote for smoothies, yogurt parfaits, or Lemon Rhubarb Vinaigrette.

Storage

  • Refrigerator: Wrap rhubarb stalks in a reusable produce bag or foil and store in the crisper for 2-3 weeks.
  • Freezer: Slice into 1-2 inch pieces, freeze on a baking sheet, then transfer to a freezer bag for up to a year.

 

More Favorite Recipes For Spring

Whether you are enjoying this recipe simple with mixed greens, or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring.

Try these other spring recipes

Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.

An 8oz jar of Lemon Rhubarb Vinaigrette with a spoon next to a jar of rhubarb jam and a squeezed lemon

Sweet Lemon Rhubarb Vinaigrette

Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 147 kcal

Equipment

  • 1 Small bowl or a jar with a lid
  • 1 Whisk
  • 1 citrus juicer
  • 1 set of measuing spoons

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 tbsp rhubarb jam
  • 2 tbsp water optional
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper

Instructions
 

Add ingredients

  • Place all the ingredients into a mason jar (with a lid) or a bowl.

Shake or whisk 

  • If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.

Taste and adjust

  • Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.

Nutrition

Serving: 2tbspCalories: 147kcalCarbohydrates: 7gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 46mgPotassium: 14mgFiber: 0.1gSugar: 5gVitamin A: 1IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg
Keyword salad, sauce
Tried this recipe?Let us know how it was!