When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata cheese, all topped with peppery, locally grown microgreens.Â
Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, andavocado, or go for the classic caprese salad with mozzarella.Â
Why You Will Love This Recipe
This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes.
You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread.Â
Ingredients
For this recipe, all you need are 5 simple ingredients!
Burrata Cheese: A simple twist on the traditional caprese salad is a ball of burrata. You can find this cheese at many grocery stores.Â
Fresh Tomatoes: I’m using cherry tomatoes in this recipe but during tomato season use whatever ripe tomatoes you like. Some other fresh summer tomatoes you could use include thick slices of juicy heirloom tomatoes, quartered grape tomatoes, or even Roma tomatoes.
Fresh Basil Leaves: Fresh and fragrant basil ensures lots of flavor.Â
Good Olive Oil: I use a quality Extra Virgin Olive Oil such as Graza.Â
Kosher Salt
Optional Ingredients: Microgreens, pickled onions, a sweet balsamic glaze, and black pepper.
Step By Step Instructions
Prepare Burrata:Â Place the burrata cheese on a serving platter.
Prepare Tomatoes:Â Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes.Â
Drizzle with Olive Oil:Â Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt:Â Sprinkle salt over the burrata and tomatoes to taste.
Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
FAQ (Ask A Dietitian!)
What is Burrata
Burrata is an Italian cheese known for its rich and creamy texture. It is made of cow’s milk, however it can also be made with Buffalo milk.Â
Burrata has a milky, buttery taste with a hint of sweetness and a soft, luxurious, and creamy texture.Â
It is excellent in salads, served with some crust bread, spooned alongside grilled veggies, or even a topping for pasta and pizza!
Why is it called Caprese
​The Caprese Salad is named after the island of Capri a region in Italy. The traditional ingredients include tomatoes, fresh mozzarella, basil, olive oil, and salt. These ingredients are readily available in that region.Â
The fresh, high-quality ingredients are a big component of Italian Cuisine the minimal preparation allows the ingredients to shine.Â
More Recipe Ideas
You can get creative with a classic caprese salad. Let your taste buds guide you for it is a matter of personal preference how you enjoy your caprese salad.
Besides the juicy tomatoes, you can include fresh peaches or salad greens. Below are some ways I like to enjoy this salad.Â
An appetizer for a dinner party.
A simple recipe for a light lunch.Â
The perfect summer salad with dinner paired with some grilled chicken or fish and some crusty bread or roasted potatoes.Â
More Tips
​Below are some tips when considering this salad this summer!
Think Local Fresh Tomatoes:Â This recipe shines when tomatoes are as fresh as possible. I especially love this recipe when I’m swimming in my homegrown garden tomatoes.Â
Season Well:Â This recipe is excellent when you season the tomatoes with either flaky sea salt or kosher salt to taste. I also enjoy a bit of cracked black pepper to enhance the natural flavors in the ingredients.Â
Serve Immediately:Â I am all for that easy recipe that can be made in advance for even easier dinner preparations, however, this recipe is best served right after it is made.Â
Enjoy The Beautiful Colors:Â This is a beautiful salad to make with all its layers, colors, textures, and shapes, this salad is truly a work of art. Feel free to snap a picture and appreciate its beauty before diving in!
3tbspextra virgin olive oil (adjust amount per preference)
½tspkosher salt
Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
Instructions
Prepare Burrata
Place the burrata cheese on a serving platter.
Prepare Tomatoes
Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil
Sprinkle the julienned basil leaves over the burrata and tomatoes.Â
Drizzle with Olive Oil
Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt
Sprinkle salt over the burrata and tomatoes to taste.
Serve & Enjoy
Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
Autumn and Wintertime: Perfect for Quick Acorn Squash Recipes
This Quick Acorn Squash Recipe with Cranberries and Quinoa is the perfect easy side dish for your next Holiday meal and it is one of my favorite quick acorn squash recipes. It’s simple with a complex flavor, savory yet sweet, and deliciously healthy.
Adding veggies to a Thanksgiving plate is my favorite way to bump up my nutrition around the holidays. Packed with color, flavor, and warm nutrition, this autumn and winter side dish will be among the dishes for which you want seconds.
So, whether you are enjoying this quick Acorn Squash recipe for the holidays or as a compliment to a weeknight meal (perhaps with some crispy baked tofu or chicken), this roasted salad is everything you need to fill your belly and bring a smile to your face.
Tools Needed For This Recipe
Sharp Knife
Cutting Board
​Baking Sheet
Medium saucepan
Sautee or saucepan
For Serving
​Large Serving Bowl
Large Spoon or tongs
The Ingredients For This Easy and Quick Acorn Squash Recipe
Acorn Squash:Â For this recipe, take one whole acorn squash remove the seeds, and slice it up into squash halves. I love the colors the squash brings to this dish. There is no need to peel your acorn squash, I love to keep the dark green skin on! Don’t have acorn squash? You can play around with different other squash varieties such as butternut squash, delicata squash, or even spaghetti squash.
​Shaved Brussels Sprouts: This recipe calls for about 1 lb of Brussels sprouts, equal to 4 to 5 cups or 15 whole Brussels sprouts. I like the Brussels sprouts roasted in the oven with the acorn squash; however, you can also eat your Brussels sprouts raw and shaved.
Dried Cranberries:Â You can use as much or as little dried cranberries as you please. This is true for all the ingredients but especially for the dried cranberries. I used â…“ cup of sweetened dried cranberries. I enjoy not only the sweet and tart chewy notes but also the deep red color.
Quinoa:Â I like to use red quinoa in this recipe or I’ll make quinoa crisps if I’m feeling extra!
The quinoa crisps topping is like nothing you’ve ever tasted over a salad. I love the nutty crunch they bring to the salad and the nutritional benefits! Learn how to make it in this video by Simply Quinoa.Â
Agrodolce: Agrodolce is a great way to add lots of flavor to a warm autumn or winter salad. It is a sticky, tart-sweet condiment often served with veggies. The red onion, honey, and herbs add complexity to this agrodolce. If you do not have honey, a little brown sugar or a drizzle of maple syrup are good substitutes.Â
I chose Agrodolce as my dressing for this quick acorn squash recipe because it is full of flavor, sweetness, and tang. It pairs well as a sauce for many dishes this time of year. For more garlicky flavor, add a couple gloves of garlic, minced or 1 tsp garlic powder.Â
Bon Appetit has a lovely Winter Squash Agrodolce recipe from their November 2015 Issue if you want to see how to use agrodolce in other recipes.Â
Optional – Cheese: Optional to include a bit of parmasean cheese, feta, or goat cheese in this recipe.
Step-By-Step Instructions For This Quick Acorn Squash Recipe
Note that you can make the quinoa and the Agrodolce in advance.
Before you build the salad, there are three steps to follow. First, roast veggies, then prepare the quinoa and while that cooks whip up the agrodolce.
Roasted Veggies
Preheat the oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
I like to use plain ole’ cooked quinoa cooked with a little butter or olive oil. However, you can make this with Quinoa crisps! Check out this video by Simply Quinoa for a deep dive into how to make it.Â
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.Â
FAQ – Acorn Squash
Â
How to Store This Quick Acorn Squash Recipe
Store this recipe in an airtight container or even a covered container with plastic wrap or foil will do, in the refrigerator for 3-5 days.Â
Where to Find Acorn Squash?
Acorn squash is among many of the fall favorites located in most grocery stores or at the farmers market.Â
How to Choose An Acorn Squash
Look for a squash that is mostly a deep green color, too much orange can indicate the squash is too ripe.
Look for skin that is firm, dull, and smooth, and its a bit heavy for it size indicating it is full of moisture and not dried out.
You also want the stem to be dried indicating it has been picked at the correct time.
How to Serve this Quick Acorn Squash Recipe
There are many different ways to serve this recipe this holiday season, here are a few!
A light main course topped with pork chops or tofu.
A nutritious side dish accompanied by sweet potatoes and roasted chicken.Â
In a grain bowl add in with whole grains such as farro, wild rice, or more cooked quinoa.Â
Enjoy This Quick Acorn Squash Recipe? Check Out These Salad Recipes!
1lbsbrussel sprouts, shavedabout 4 to 5 cups - see recipe note
1acorn squash, seeds removed and slicedabout 3 cups - see recipe note
¼cupolive oilor avocado or algae oil
½tspkosher salt
¼tspblack pepper
â…“cupdried cranberries
Agrodolce - see recipe note
¼cupapple cider vinegar
2tbsphoney
2tbspolive oil
1red onion
1sprigrosemary
2sprigsthyme
1tspred chili flakes optional
¼tspkosher salt
â…›tsp black pepper
Instructions
Roasted Vegetables
Preheat oven to 400 degrees F.
Place thick slices of squash and shaved Brussels sprouts in a single layer on a large baking sheet. Drizzle the olive oil over the vegetables and rub it in using your hands.
Drizzle the avocado oil over vegetables and rub it in using your hands. Sprinkle salt and pepper over top.
Sprinkle salt and black pepper overtop.
Roast for 30 to 40 min in the oven, turning vegetables halfway through roasting.
While roasting the veggies make the agrodolce and cook the quinoa.
Cook Quinoa
While the squash is roasting, bring 2 cups of water or vegetable broth and 1 tbsp olive oil to a boil in a medium saucepan.
Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Agrodolce with Red Onion
In a small saucepan over medium heat, combine the red wine vinegar and honey (or maple syrup).
Add the avocado oil, rosemary, thyme, and red onion to the pan and saute for 5 minutes until the onions are translucent and fragrant.
Add roasted squash slices and Brussels to a large bowl. Add cooked quinoa and cranberries.
Drizzle half of the agrodolce over the salad. Reserve the remaining agrodolce for those who like more dressing drizzled over their salads, or continue adding tbsp by tbsp until you reach your desired amount.
Serve warm with a large spoon or serving tongs.Â
Notes
Here is a video on how to shave brussel sprouts using a knife, start video at 0:55. Also to note, 1lbs of brussel sprouts is equal to about 5 cups or 15 whole brussel sprouts. Here is a video on how to slice acorn squash. Here is an article by Food52 on how to make Quinoa Crisps if you don't have quinoa crisps option to use something else crispy and crunchy like nuts, seeds, or croutons. For the Agrodolce, you can use 100% of it tossed over your salad. However, to start, use about half then add per your tasting preferences!
Kale Apple Walnut Salad with Creamy Walnut Dressing: A Perfect Kale Salad for The Cooler Months
This Kale Apple Walnut Salad is one of many great easy salad recipes. I pull it out as one of my fall salads or a healthy dose of green in the winter months. This hearty kale salad also makes a great addition to any Thanksgiving menu.
I love Massaged Kale Salads. They are easy, healthy, and a great way to eat more veggies.
Kale Apple Walnut Salads are not new to the internet. However, I love them because you can take that base salad concept and make it your own with additional ingredient add-ins and different salad dressings.
The Ingredients in This Kale Salad Recipe
Massaged Kale: Massaging the kale leaves allows for a more palatable salad. Each bite is more manageable and chewable. Check out my article all about How to Create the Perfect Kale Salad. Lacinato kale works well in this salad but you could also use a curly kale or baby kale.Â
​
Walnuts:Â I use freshly toasted crunchy walnuts in the salad dressing and as a salad topper. Walnuts, like many other nuts, are heart-healthy! I love the nutty and earthy flavor.
​
Fresh Apples:Â In this recipe, I use two different types of “all-purpose” apples. I use sweet Honeycrisp apples, Granny Smith, or Pink Lady. These tangy apples are crisp with sweet-tart harmonies and hints of berry flavors.
If you want to substitute the apple, I recommend pears. I recommend a crispier pear variety like a Bosc pear. You could also sub in celery for a crunchy addition or even fennel with a licorice-like flavor.
I prefer to cut the apples into thin matchsticks but diced apples work well too.Â
​
Crispy Quinoa:Â This is a fun way to incorporate whole grains into your salad. You could use cooked quinoa that is not crispy to make this more of a grain bowl, but I love the crispy quinoa over-top the salad for a crispy, crunchy, and nutty finish. The little black specs in my photos are crispy quinoa.Â
The Creamy Walnut DressingÂ
I keep this dressing creamy yet mayo-free by using toasted walnuts. Blending nuts into a salad dressing is a delightful way to create a creamy dressing that is 100% plant-based.
​
Don’t have Walnuts or a blender to turn freshly roasted Walnuts into a creamy dressing? No problem, you can use tahini or creamy almond butter instead.
​
Don’t have walnut oil? Olive oil will also work in this recipe.Â
In a blender or food processor, combine the walnut oil, toasted walnuts, apple juice, apple cider vinegar, water, maple syrup, garlic, Dijon mustard, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning if necessary.
Prepare the Kale:
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips)
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad:
Add the sliced crunchy apples and toasted walnuts to the large bowl.Â
Assemble the Salad:
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.Â
Substitutions & Additions
Substitutions
Walnuts:Â Option to substitute the crunchy walnuts for other crunchy nuts or seeds such as pumpkin seeds, sunflower seeds, or almonds.Â
Apples:Â Option to substitute the apples with another fruit such as pomegranate seeds, dried cherries, or dried cranberries.
Additions
Do you want to bulk up this Kale Apple Walnut Salad? You can add roasted butternut squash, roasted chicken, or leftover Thanksgiving turkey.Â
Feeling like you want some cheese? You can add some vegan feta or, if not trying to keep this a plant-based salad, feel free to incorporate some cheese! Feta cheese, blue cheese, or goat cheese would taste great in this recipe.
I love to encourage creativity in the kitchen. Let this recipe bring on the inspiration!
Tips and Tricks
Washing Kale
Tip: Use a Salad Spinner
One of my favorite ways to wash lettuce and greens for salads is with a large bowl of cold water and a salad spinner.Â
Washing lettuce and kale for salads is so much easier with a salad spinner. I like to submerge the kale leaves in a large bowl of clean cold water and swish them around. This will loosen any dirt or debris and it will sink to the bottom of the bowl.Â
Then, rinse the kale with cool running water and add it to your salad spinner to remove excess water from formthe leaves.Â
Dealing with Leftovers
​Dressing Tip:Â
​This dressing is simple, and a great recipe to make in bulk and in advance. You can freeze or save it for another recipe for later in the week, like Apple Walnut Marinated Tofu, tempeh, chicken, or salmon.
Salad Tip:Â If eating this salad for leftovers the next day (so good), don’t add all the crispy quinoa at once to the salad. Despite the name, crispy quinoa that is added to the salad and stored in the fridge will not retain its crispiness overnight. For best results, top each salad before serving.Â
​
Enjoy This Recipe? Check Out These Delicious Salad Recipes
In a blender or food processor, combine the walnut oil, toasted walnuts, apple cider, apple cider vinegar, maple syrup, red pepper flakes, salt, and pepper.
Blend until smooth. If the dressing is too thick, add more water, a tablespoon at a time, until the desired.
Taste and adjust seasoning if necessary.
Prepare the Kale
In a large salad bowl, add the chopped kale. ( I like to chop the kale into thin strips).
Add 1/4 cup of the salad dressing over the kale. Massage the dressing into the kale with your hands for a few minutes until it becomes tender.
Prepare the Salad
Add the sliced crunchy apples and toasted walnuts to the large bowl.
Assemble the Salad
Pour more dressing (to your liking) over the salad and toss to combine.
Sprinkle the crispy quinoa on top just before serving for added crunch.
Serve immediately or let it sit for a bit to allow the flavors to meld together.
Store any leftovers in an airtight container.Â
Notes
If you halve this recipe, make the full amount of dressing and save it for future salads or marinades. I've used this slathered over salmon and as a chicken marinade and it is perfection. Apples: I like to cut the apple into thick matchstick like slices but but diced works too. I used one honey crispy apple and one Green Newtown Pippin apple. Â
This wing recipe is perfect for game day, family gathering, or your next weeknight dinner the whole family will love.Â
Before I discovered the magic of air fryer chicken wings, I thought I could only get good wings at a restaurant, deep fried, slathered in sauce! During football season, these AIR FRYER wings are an easier and less expensive alternative to ordering out!
As a Maryland girl, Old Bay seasoning has a special place in my heart, reminiscent of crab feasts, the salty Atlantic beach air, and warm summers. This easy chicken wing recipe is perfectly paired with a honey Old Bay sauce, bringing a taste of Maryland to your table.
This article contains affiliate links, which means I may earn a small commission at no additional cost to you if you make a purchase through these links.
Originally, I made this recipe with a honey Old Bay sauce made with honey, old bay, dijon mustard, apple cider vinegar, and hot sauce.
I would first cook the wings, then coat them in the sauce. However, I’ve since changed my favorite Honey Old Bay Wings recipe because I prefer this as a dry rub recipe!
For the new method, you rub your seasonings on the wings before cooking. Then, once they are cooked, you finish the wings off with a drizzle of your favorite honey.
​Chicken Wings
Avocado Oil
Old Bay
Salt and Black Pepper
Honey
Step By Step How To Make Honey Old Bay Wings Recipe
Prep the Wings:
Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, add avocado oil, old bay, salt, and pepper and rub it into the chicken until evenly coated.
Cook the Wings in the Air Fryer:
Preheat your air fryer to 400°F for about 5 minutes.
Place wings in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer.
Air fry the wings at 400°F  for 18-20 minutes, flipping halfway through, until the wings are crispy, golden brown, and cooked through.
Drizzle Honey Over Wings:
Once the wings are done, transfer them your serving platter and drizzle the honey over the wings.
Serve and Enjoy:
Serve these party wings with carrot or celery sticks, ranch, or blue cheese, and enjoy!
Serving Size and Time for This Crispy Chicken Wings Recipe
This recipe makes approximately 4 servings.
Estimated Total Time:
Prep Time: 5 to 10 minutes
Cook Time: 18 to 20 minutes
Glaze Preparation: 5 minutes (to be completed during the cook time)
Total Time: 23 to 30 minutes
My Favorite Sauces to Make From Scratch for Air-Fryer Wings
As convenient as store-bought sauces can be, it’s surprisingly easy (and fun) to make your sauces from scratch! Additionally, you can go beyond the classic buffalo and BBQ sauces.
Try out some of my favorite sauces with incredible flavors.Â
You preheat an oven, same goes for the air fryer. 400°F for about 5 minutes should do the trick!
Tip #2: Arrange Wings in a SINGLE Layer.
For extra crispy air fryer wings, the wings need space to ensure even cooking. Overcrowing the basket can lead to unevenly cooked wings.
This means, if you are making a large amount of wings, you will need to cooking them in batches.
Tip #3: For extra crispy wings, serve sauce on the side.
This might be my personal preference, but eversince I started ordering my wings with sauce on the side, I’ve never gone back!
They stay super crispy and I can add as much sauce as I would like for dunking or drizzling!
Tip #4: For easy speedy cleanup use a liner.
For easy speedy clean up use an airfryer liner or tin foil. Be sure to clean the basket after each use, the liner might not get everything, but it will make cleanup easier.
You can purchase these on Amazon, Walmart, or Target.
Enjoy This Recipe? Check Out These Other Chicken Recipes!
This PF Chang’s Fried Rice Copycat is a delicious, nutritious, quick, and easy weeknight recipe the whole family will enjoy.
This meal is a Vegetable Packed Fried Rice and is one of my favorite “refrigerator clean-out” meals. I love to use this stir fry recipe when I need to get rid of the veggies in my produce drawer that might be on the verge of expiring.Â
It’s also a great meal because I almost always have a spare tofu container by Mori-nu.
As one of my favorite copycat recipes, this flavorful rice dish is a great main dish or side dish alongside juicy white meat lettuce wraps, baked salmon, or tofu.Â
Ingredients for This Copycat PF Chang’s Fried Rice
Jasmine Rice:Â One or two-day-old white rice is the best best best for this dish. Alternatively, you can also use fresh cooked rice prepared earlier that day and left uncovered in the fridge for a couple of hours. I use Jasmine rice but any long-grain rice will work in this dish. You could even opt for leftover short grain like sushi rice or brown rice.
Veggies:Â What do you have in your fridge? For this recipe, I used a variety of vegetables including onion, garlic, frozen riced cauliflower, carrots, kale, frozen peas, and green onions for lots of green garnish. I like to keep the sizes uniform so I have little veggie bites throughout the dish.Â
Other veggies you can use include broccoli florets, green beans, water chestnuts, or even fresh bean sprouts.Â
Optional:Â You could add chicken breast to this dish for added protein if you are not looking for a 100% plant-based meal.Â
I have an entire post on how to make this amazing Tofu Scramble. For this recipe, the tofu scramble has just five ingredients, extra firm tofu, soy sauce, nutritional yeast, turmeric, and ginger.
I use the tofu scramble to replace the scrambled eggs typically found in fried rice. The tofu scramble keeps this recipe 100% plant-based!Â
The ingredients in my tofu scramble include:
Tofu
Nutritional Yeast
Turmeric
Soy Sauce
Ginger
Ingredients for Sauce
Soy Sauce:Â Providing this sauce with salty and umami flavor. I prefer a dark soy sauce for more deeper and rich flavor.Â
Toasted Sesame Oil:Â So nutty with just the right amount of roasty toasty goodness.Â
Rice Wine Vinegar: White vinegar works in a pinch
Water:Â This ingredient is more so, add as much as is needed. Water thins the sauce and thus helps to spread the sauce flavors evenly throughout the dish.
Ground Ginger:Â Ginger is spicy and flavorful. Option to use freshly grated ginger.
Chili Crisp:Â You could omit this ingredient. I like to add a bit of spiciness to most of my dishes. Chili crisp also adds a touch of chili oil, adding additional color, a spicy kick, and savory flavors.Â
Don’t have chili crisp? You can use red pepper flakes instead.Â
​Optional: Hoisin sauce, a bit of brown sugar, or honey for a touch of sweetness.
How to Make PF Chang’s Fried Rice
There are a few steps, but once you make this dish at least once, you will realize it’s not all that complicated.
Prepare the Rice:
If you don’t have day-old jasmine rice, cook the rice and let it cool completely before using.
Prepare the Tofu Scramble:
Place the tofu in a small bowl.
Using your hands, break the tofu into smaller pieces.
Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu.
Mix until well combined.
Cook the Vegetables:
In a large skillet or wok, add the 2 tablespoons of avocado oil.
Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir-Fry the Vegetables and Rice:
Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
Add the Sauces:
In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.Â
Pour the sauce mixture over the rice and vegetables, stirring well to combine.
Season and Serve:
Season with salt and pepper to your taste preferences.
3cupjasmine riceIMPORTANT - this must be at least a day old.
1½cupscarrots, diced
1cuponion, dicedor 1/2 onion
1½cupskale, choppedor julliened
1cupfrozen peas
1½cup frozen riced cauliflower
2tbspavocado oil1 to 2 tbsp avocado oil
Tofu scramble
14ozextra firm tofu
1tspground turmeric
1tsp soy sauce
1tbspnutritional yeast
2tspground ginger
Fried Rice Sauce
3tbspsoy sauce
2tbspwater
1tbsptoasted sesame oil
2tspground Ginger
2clovesminced garlic
1tbspchili Crisp
Garnish
¼cupgreen onion, diced
Instructions
Prepare the Rice:
If you don't have day-old jasmine rice, cook the rice and let it cool completely before using.
Prepare the Tofu Scramble:
Place the tofu in a small bowl.
Using your hands, break the tofu into smaller pieces.
Add the nutritional yeast, turmeric, soy sauce, and ginger to the tofu. Mix until combined.
Stir-Fry the Vegetables and Rice:
Add the riced cauliflower, carrots, kale, and peas, to the skillet. Stir-fry for 5 to 7 minutes.
Add the tofu scramble and cooked rice to the skillet, breaking up any clumps of rice with a spatula. Stir-fry for 3 to 5 minutes until the rice is heated through and slightly crispy.
Add the Sauces:
In a small bowl, mix the soy sauce, sesame oil, rice wine vinegar, ginger powder, and chili crisp.Â
Pour the sauce mixture over the rice and vegetables, stirring well to combine.
Season and Serve:
Season with salt and pepper to your taste preferences.
Garnish with sliced green onions.
Notes
Herbs: Option to use herbs you have on hand. Basil, parsley, cilantro, and mint, all work well.Â
This Black Bean and Mango Salad is one of many bean salads I love to make! They are perfect for an easy weekday meal and meal prepping, and I also like to make them for events!
This Black Bean and Mango Salad can be made at any time of year incorporating whatever is seasonally available.
Are you curious to learn more about how to make this salad more “seasonal”? Then keep on reading! Under the Ingredients section, I discuss ways to bump up this salad with some seasonal produce.
Why You Will Love This Recipe
This recipe is quick, easy to throw together, nutritious, and delicious!
Quick and Easy: This is a quick and easy recipe to throw together if you don’t have a lot of time. I love to whip up this colorful salad recipe as an easy salad or dip for game nights. I serve this dip with tortilla chips, like my favorite Juanita chips.Â
Nutritious and delicious: This delicious salad is also healthy! It is a great source of plant-based protein. Bean salads are one of my go-to meal-prepping summer salads when produce is abundant thanks to those sunny days. Plus, I always have a couple of cans of beans on hand for easy weekday meals for healthy eating.Â
You can make this a more substantial main dish by adding rice or quinoa. I like to turn this into a black bean quinoa salad.Â
The Ingredients
Black Beans: I love using black beans. In this Black Bean and Mango Salad, the dark-colored bean beautifully contrasts with the other ingredients.Â
I also love the taste and mouthfeel of the black beans in this dish. Black beans are a smaller legume, thus making them fit nicely on a chip or a small spoon!Â
Fresh Mango:Â Nothing tastes quite like a juicy mango. The mango in this dish adds a sweet yet slightly tart element that brings this salad together as a masterpiece in the mouth. Â Â Â Â Â
This salad would taste magnificent with frozen mango chunks or one of my favorite fruits of summer, fresh peaches!Â
Shallot: In this recipe, I enjoy a milder onion in this recipe so minced onion works well. If you don’t have shallots on hand consider leeks or scallions.Â
Want a stronger oniony flavor profile? Then try yellow, white, or red onions. Onions are a fall/spring crop, but you can get these year-round because they are stored so well.Â
Fresh Jalapeño Peppers: You’ll find me making bean salads all summer long because I love peppers.Â
Jalapenos are one of my favorite vegetables. At any given moment you will always find at least 1 plant in my garden. They bring the heat but not too much.Â
Add more or fewer jalapenos to this recipe or omit them entirely if you can’t take the heat.Â
Seasonal add-ins: You can make this recipe or add your favorite fresh produce like red bell peppers, tomatoes, corn, red onion, fresh cilantro, and fresh lime juice.Â
You can also use whatever beans you have on hand such as black beans, kidney beans, or white beans.Â
The Dressing Ingredients
Rice Wine Vinegar:Â Rice Wine Vinegar is an ingredient I like to always have on hand. I love how clean and slightly sweet this vinegar tastes.Â
Some substitutions include champagne, white wine vinegar, distilled vinegar, or even apple cider vinegar.Â
Olive oil:Â Olive oil is another staple in my pantry. I like to keep a few varieties of olive oil lying around.Â
I prefer a bolder olive oil for this Black Bean and Mango Salad Recipe. A bold olive oil means more flavor in the dressing.Â
Don’t have olive oil? Avocado oil also tastes lovely, especially if you decide to add avocados as an “add-on” ingredient!
Seasonings:Â For this salad, I kept it simple with dried oregano, kosher salt, and freshly cracked pepper. However, as always, season to your liking.Â
Do you have an herb garden? Use whatever herbs you have growing! Some herbs that would taste lovely include dried or fresh basil, fresh parsley, and even dried or fresh thyme.Â
Step By Step Instructions for Black Bean Mango Salad
How to Make The Dressing
In a small bowl or mason jar add all the dressing ingredients. Either whisk together or add a lid to your mason jar and shake.
How To Make The Black Bean and Mango Salad
In a large bowl, add all ingredients and combine. That’s it.
Store this Black Bean Mango Salad recipe in an airtight container for 3-5 days.Â
How to Serve this Black Bean Mango Salad
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There are so many ways to dish up this recipe.Â
Below are some of my favorite ways to serve this Black Bean Salad recipe:
Simply Served as a Dip with corn tortillas
Topper for Tacos topped with diced large avocado pieces and speckled with hot sauce
A great side dish to baked chicken or fish
Spooned over tip cooked quinoa for a Black Bean Mango Quinoa Salad
Learn More About These Flexitarian Faves: Beans, Peas, and Lentils
Did you know?! The Dietary Guidelines for Americans has recommendations for Beans, Peas, and Lentils!Â
The 2020-2025 Dietary Guidelines for Americans recommend adults following a 2,000kcal diet consume three servings (1.5 cups) of cooked beans, peas, and lentils per week. (1)Â
Today’s research shows, that beans, peas, and lentils are under consumed by most adults, which may contribute to inadequate intakes of nutrients and an unbalanced diet. (1)
Moreover, this Black Bean and Mango Salad recipe is a terrific way to incorporate more beans into the diet.Â
More About Beans
Beans are a versatile, sustainable, and nutrient-dense food. This is why beans are a staple food in my Flexitarian kitchen.Â
Now, I’ll review just a few ways beans are 1) versatile, 2) sustainable, and 3) nutrient-dense.Â
1) Versatile:Â Beans are versatile in cooking and recipes. Because beans are considered a vegetable and a protein, they pack a punch to any meal.Â
2) Sustainable:Â An article published last year in Nutrients showed an increase in bean, lentil, and pea consumption to two portions per week, Â which could modestly improve the sustainability of diets when replacing meat. (2)
3) Nutrient Dense: Black beans are rich in slowly digested carbohydrates, both soluble and insoluble fiber and are a high protein food. (3) They also have very little fat and zero sugar. In addition to all of that, they are high in many vitamins and minerals, especially Folate, Thiamin, and Iron. (3)
Another neat tidbit about this recipe, the Vitamin C in the Mango and Peppers will help the body better absorb the Iron in the Black beans.Â
Cool Science!Â
Like This Black Bean Mango Salad Recipe? Check Out These Amazing Salads Too!
