Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter
This easy side dish is a great way to use fresh produce from the local markets in late spring when flavorful asparagus and booming and cherry tomatoes are just in season here in the pacific northwest.
Whether you’re grilling, roasting, or sautéing, this vibrant combination of tender asparagus and juicy cherry tomatoes coated in garlic herb butter is the perfect addition to any meal, highlighting the fresh flavors of the season.
Ingredients In Asparagus and Cherry Tomatoes Recipe
Fresh asparagus
Cherry tomatoes
Garlic herb butter
Salt
Substitutions
Cherry tomatoes: Swap with grape tomatoes for a similar burst of flavor.
Asparagus: Substitute with green beans for a slightly different but equally delicious option.
Garlic herb butter: Use regular butter or extra-virgin olive oil, I love Graza, and season with fresh garlic or garlic powder along with dried herbs like Italian seasoning or oregano. Finish with a sprinkle of fresh herbs for added flavor.
Step By Step Instructions
Step 1: Trim the asparagus Snap off the woody ends of the asparagus.
Step 2: Season In a large bowl, toss the asparagus and cherry tomatoes with melted garlic herb butter and a pinch of salt. Make sure everything is evenly coated.
Preheat grill to medium-high heat (around 375°F to 400°F).
Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don’t have one, you can use foil.
Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
Roasted
Preheat oven to 400°F (200°C).
Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.
Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
Sauteed
Heat a large skillet over medium heat.
Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air Fryer
Preheat air fryer to 375°F (190°C).
Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.
Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Serving Suggestions
Once cooked, arrange the asparagus and cherry tomatoes on a serving platter, then drizzle with any remaining garlic herb butter and a pinch of salt to taste. For extra flavor, try adding a balsamic reduction, a sprinkle of freshly grated Parmesan, or some fresh basil on top.
This dish makes a delicious side for a variety of meals. It is perfect for a dinner party, special occasions, or even busy weeknights. Pair it with baked tofu, lemon grilled shrimp or salmon, or a hearty quinoa and chickpea bowl for a complete, well-rounded meal.
Dietitian Approved
Here are five reasons why this recipe is dietitian approved.
Nutrient-Rich: Packed with fiber, folate, and vitamin K from asparagus.
Antioxidant Power: Provides vitamin C and lycopene from cherry tomatoes.
Seasonal Freshness: Highlights nutrient-dense, fresh produce at its peak.
Balanced: Fiber-rich veggies and simple prep create a satisfying, healthy dish.
Quick & Easy: Minimal prep and straightforward cooking make it an effortless, nutritious option.
Asparagus Cherry Tomatoes Recipe
Sarah Harper MS, RD, LDN
A simple side dish for a evening spent grilling out. With less than 4 ingredients, this recipe is simple, easy, and flavorful.
GrilledPreheat grill to medium-high heat (around 375°F to 400°F).Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don't have one, you can use foil.Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
RoastedPreheat oven to 400°F (200°C).Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
SauteedHeat a large skillet over medium heat.Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air FryerPreheat air fryer to 375°F (190°C).Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Notes
Grill Basket: You can find these at you local grocery store or cooking supply store. They are also available on Amazon.
Simple and Easy 3 Ingredient Salad with Cucumber and Corn
This 3-ingredient Cucumber and Corn Salad is my go-to for both summer and fall.
It’s the perfect combination of sweet, crisp, and refreshing, with minimal effort required. It pairs beautifully with just about any BBQ or cookout spread, and it’s a lifesaver on those nights when I’m skipping the charcoal grill.
For an easy and delicious meal, I love serving this salad alongside hot, crispy Air fryer chicken wings. It’s light, refreshing, and provides a cool contrast to the heat of the wings!
Why I love making this Cucumber and Corn Salad
There’s nothing quite like the fresh, vibrant flavors of this salad, especially when cucumbers and corn are at their peak in the summer and fall.
It’s a favorite of mine when my garden cucumbers are thriving or when I pick up fresh ones from the farmers market. Plus, cucumbers are so easy to grow, making this dish not only tasty but rewarding too! I will make a double batch of this recipe for meal prep and delicious lunches all week long!
This 3 Ingredient Salad is Versitile
This salad has simple ingredients and is delicious on its own, but can easily be customized with some extra ingredients to fit your mood.
Vegetables: Boost the fresh flavors with additions like cherry tomatoes, green onions, or bell peppers for added crunch and color.
Cheese: Elevate the creaminess and flavor by mixing in a soft cheese like goat cheese, feta cheese, or blue cheese. Each cheese adds its own unique richness and flavor.
Pasta: Craving something more substantial? Turn this into a pasta salad by tossing in your favorite short pasta like penne, bow tie, or macaroni.
Protein: Make it a protein-packed lunch by pairing it with a classic egg salad, roasted chicken, or baked tofu is also a good choice. It’s a light yet satisfying option that complements a variety of dishes!
Easy Plant-based Protein Tip: The next time you are grocery shopping, be on the lookout for baked tofu. Baked Tofu is an easy way to add in plant-based protein to any meal. Many times the tofu is already flavored. Baked Tofu can be found in most grocery stores where ever you would find the plant-based products such as tofu and Tofurkey.
Corn: Corn on the cob is best enjoyed in-season for its sweet, juicy flavor. Growing up, I had my fair share of disappointing, flavorless corn from off-season batches my dad would bring home, so now I always wait for peak season to buy it fresh. When it’s out of season, I happily turn to canned or frozen corn, both of which are pantry staples in my kitchen.
Cucumber: Crisp and refreshing, cucumbers add the perfect crunch to balance the sweetness of the corn.
Onion: I opted for red onion in this recipe because it adds a sharp, zesty bite. If you prefer something milder, green onions or chives work well as substitutes.
Optional Ingredients:
Fresh Herbs: I used Thai basil in this version, which pairs wonderfully with the flavors of rice wine vinegar and sesame oil. However, cilantro, mint, or any other variety of basil would work beautifully.
Sesame Seeds: I often add sesame seeds for a bit of crunch, but forgot to include them in the photos for this recipe! If you’re looking for extra texture, feel free to substitute with sliced almonds, peanuts, cashews, or sunflower seeds. These add both crunch and a little extra protein to the salad, making it more filling.
A Bit of Salt: A sprinkle of salt ties everything together, enhancing all the fresh flavors.
Corn Tip: An Easy Way to Cut Corn Off the Cob
Here’s a simple and mess-free method to cut corn off the cob:
Start with two bowls, one large and one smaller.
Place the smaller bowl upside-down inside the larger bowl, so the small bowl’s bottom is elevated above the rim of the larger one.
Break the corn cob in half, and place the flat end of the cob against the surface of the upside-down small bowl.
As you slice the corn kernels off, they’ll neatly fall into the large bowl below!
This method keeps the process so easy, less messy, and oh-so-satisfying!
The Three Ingredient Salad Dressing
This dressing is better than any store-bought dressing and a perfect match for the Cucumber and Corn Salad It’s so versatile you can use it with many other salad recipes too.
The key ingredients are:
Rice Wine Vinegar: You can also substitute apple cider vinegar or lime juice for a different flavor twist.
Honey: Adds a touch of sweetness to balance the acidity.
Extra-Virgin Olive Oil
Sesame Oil: Brings a rich, nutty flavor.
Soy Sauce: For less sodium, use reduced-sodium soy sauce.
Black Pepper
I especially love this dressing on cucumbers because it gives a nod to Chinese cucumber salad with its tangy and slightly sweet notes. The honey and corn bring a natural sweetness, which pairs beautifully as a side to spicy dishes and is a sweet and spicy combination I can’t get enough of.
Try A Different Dressing!
Another dressing I enjoy for a corn, cucumber, and onion salad is myBasil Balsamic Dressing made with balsamic vinegar.
Option to make it with red wine vinegar. This dressing made with simple ingredients but packs big flavor, with little bits of basil throughout. For extra tang and creaminess, you can add Dijon mustard, which also acts as an emulsifier to bring the dressing together.
Step By Step Instructions
Step 1: Prepare the Corn
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.
Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
FAQ (Ask A Dietitian!)
What are the 5 basic parts of salad?
The five basic parts of a salad are the base (usually leafy greens), the body (main ingredients like vegetables, fruits, or proteins), the dressing, garnishes (such as nuts, seeds, or cheese), and a topping (like croutons or crispy elements).
What makes salad taste better?
To make a salad taste better, focus on balancing flavors (sweet, salty, tangy) and adding texture through crunchy or creamy components.
Like this 3 ingredient salad? You might also like some of these other summer salads.
This 3 Ingredient Salad with Cucumber and Corn is great for hot summer days and pairs well with spicy grilling foods. Bring this to your next potluck and it will not disapoint.
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
Notes
To make vegan: Omit honey and use vegan sweetener insteadCucumbers: English cucumbers also work well in this recipe.Basil: Thai Basil is optional, other herbs you could use in this dish include cilantro, sweet basil, or mint.
I love this Chicken Salad recipe, it is better than a Panera bread copycat recipe because I make it how I like. It has all my favorite parts of a chicken salad. t’s got all the best parts of a chicken salad: crunchy veggies, nuts, sweet fruit, and super flavorful chicken. Plus, I can switch up the ingredients, it’s cheaper, and there are always leftovers.
You can chop or shred the chicken, but I like using the food processor to get it just right.
Jacob and I love to make this easy recipe on the weekends. We use leftover chicken to munch on as a snack with crackers or slapped between two slices of bread for a perfect lunch during the work week. I’ll even eat this scooped overtop romaine lettuce or other fresh greens as one of my favorite light lunches.
Apple Pecan Chicken Salad Ingredient List
Chicken: For the base of this chicken salad, I go with chicken breast, but you can totally use thighs if you prefer dark meat. Rotisserie chicken works too! If you’re into vegan versions, tofu, soy curls, or even chickpeas are great subs. I’ve had some incredible vegan “chicken” salads!
After Thanksgiving, I’ll use leftover roasted chicken or turkey, I love making this with shredded turkey, stuffing it into rolls with cranberry sauce for the ultimate leftover sandwich.
Fruit: Panera uses red grapes, but I’m all about apples. They’re crunchy, sweet, and pack more fiber. Plus, they’re perfect with the mayo, yogurt, and lemony dressing for that sweet-savory balance. I also throw in dried cranberries for that chewy sweetness.
Nut: Instead of sliced almonds, I go for toasted pecans—they’re buttery, crunchy, and so good, especially in the fall and winter with leftover turkey or chicken.
Vegetables: I use celery, green onions, and daikon radish for a little something different. You can also throw in red onion, bell pepper, or dill pickle.
Herbs: I’m big on herbs! I like dried celery seed, tarragon, thyme, and marjoram—some of the same herbs you find in Herbs de Provence.
Creamy Dressing Ingredients
For a dressing that’s better than anything you’ll find at the grocery store, mix up Greek yogurt, mayo, salt, and black pepper. You can also kick it up a notch by adding onion powder, garlic powder, sour cream, or red pepper flakes for extra flavor!
How to Make Chicken Salad
Step 1: Prepare The Chicken
If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your taste
Stir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
Pour the dressing over the chicken salad mixture and toss until everything is well-coated.
Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
How to Serve
Some ways to serve this yummy dish.
In Lettuce or Endive Cups: Spoon the chicken salad into crisp lettuce leaves or endive cups for a light, refreshing bite.
As a Sandwich: Load it between two slices of your favorite bread or stuff it into a croissant for a hearty, satisfying sandwich.
With Crackers on a Charcuterie Board: Serve it as a dip with crackers on a charcuterie board alongside cheeses, meats, and other nibbles.
Right Out of a Bowl: If you can’t wait, just grab a spoon and enjoy it straight from the bowl!
How to Store
To store this delicious chicken salad, simply transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for 3-5 days, making it perfect for easy meals throughout the week!
This Recipe is Versatile
Chicken salad is incredibly versatile, and you can easily switch things up to create new flavor experiences! By keeping the chicken base the same and changing the add-ins or dressing, you can take it in any direction you like.
Here are a few examples:
Below are a few examples of some other chicken salad recipes
Thai Inspired: For a Thai-inspired chicken salad think about all the yummy Thai flavors that go with chicken. Incorporate peanuts, sesame seeds, shredded carrots, celery, cucumber, broccoli, lime, peanut butter, pineapples, garlic, and cilantro.
Southern Inspired: For a Southern Inspired Chicken Salad you can take on so many Southern flavors. You could go with a Louisiana Style with Cajun seasonings or a classic Carolina Style Chicken Salad. For a Carolina version, think mayo, hard-boiled eggs, relish, and maybe a touch of apple cider vinegar and honey for that sweet tangy balance.
Caesar Inspired: In this variation think Caesar salad but in a Chicken Salad!
I like to make Caesar dressing from scratch and use that as my dressing. You can add shredded kale, hearts of palm, Parmesan cheese, or go with a more traditional mix of onion, celery, apples, and crunchy radishes for added texture.
More Flexitarian recipes like these from The Addy Bean
If using leftover roasted chicken or turkey, chop or shred it to your desired size. I like to use a food processor to chop the chicken finely, but you can leave larger pieces if you prefer.
Step 2: Mix The Salad Ingredients
In a large bowl, combine the chicken, diced apple, dried cranberries, toasted pecans, celery, green onions, and daikon radish (if using). Season with salt and pepper.
Step 3: Make The Dressing
In a small bowl, whisk together the Greek yogurt, mayo, salt, and black pepper. Add any optional flavorings like onion powder, garlic powder, sour cream, or red pepper flakes to your tasteStir in the dried celery seed, tarragon, thyme, and marjoram into the dressing.
Step 4: Combine, Chill, and Serve
Pour the dressing over the chicken salad mixture and toss until everything is well-coated.Let the salad chill in the fridge for at least 30 minutes to allow the flavors to meld. Serve it with crackers, in sandwiches, or over fresh greens.
I love making homemade croutons because it is a great way to use leftover stale bread! I usually whip up a large batch that not only pairs perfectly with salads and soups but also makes for a delicious snack on its own!
Not only are making your own croutons a crowd-pleaser, but they also come together in under 30 minutes—perfect for impressing family or guests. Join me on this crouton-making journey as I walk you through the ingredients, step-by-step instructions, tips for storing your vegan croutons, and some nutrition insights about one of my favorite oils for cooking and baking.
Why You’ll Love This Recipe
This homemade vegan crouton recipe is incredibly simple and much better than store-bought croutons.
Not only does it work perfectly with day-old bread or leftover sandwich bread, but it’s also versatile enough to use with any type of bread such as white bread, french bread, sourdough bread, or even gluten-free bread to make delicious gluten-free croutons. Plus, it’s a great way to reduce food waste.
These crispy, flavorful croutons are a versatile addition to various dishes. Toss them on creamy soups like butternut squash soup, elevate a vegan Caesar salad, or serve them as a crunchy side on a charcuterie board.
Ingredients for Vegan Croutons
This recipe comes together with just a few simple ingredients.
Bread (Day-old works): Use a loaf from your local bakery, leftover buns from a cookout, or cornbread from your last chili cookoff. I used a loaf from a local Hood River Bakery, Pine Street Bakery.
Oil: Go for Extra virgin olive oil, avocado oil, refined coconut oil, or any other oil with a smoke point above 350 degrees F.
Seasonings: I kept things super simple this time around; only salt and black pepper. However, you can add Italian herbs, onion powder, garlic salt, or any other dried seasonings calling to your creativity.
Optional: Nutritional Yeast for a cheesy flavor and a bump of vegan protein
How to Make Homemade Vegan Croutons
Step 1: Prep Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Prepare Bread
Slice bread into bite-sized pieces. Add bread cubes to a large bowl.
Step 3: Season and Coat
In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italianflavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme.
Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.
Step 4: Bake
Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.
In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.
Step 5: Cool and Store
Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.
How to Use Your Homemade Croutons
Croutons are far more versatile than just topping salads. Here are some of my favorite creative ways to enjoy them:
Soup Topper: Add a handful to your favorite soup such as creamy tomato, or Pumpkin Chestnut Soup for a satisfying crunch.
A Salad Ingredients: Crunchy croutons are the perfect topping to a delicious salad like Caesar salad for the perfect crunch.
Crunchy Snack: Croutons make a fantastic snack—especially when you add a sprinkle of nutritional yeast or vegan cheese!
Scrambled Eggs Boost: Stir croutons into scrambled eggs for a texture upgrade—like toast but with more flavor.
Half-Baked in Panzanella: Cut the cooking time in half and toss your lightly baked croutons into a fresh Panzanella salad for a chewy-crunchy bite.
Stuffing Upgrade: Use your homemade croutons for your next Thanksgiving stuffing for added flavor and texture.
Casserole Crunch: Sprinkle croutons on top of casseroles or mac and cheese before baking for a crispy, golden topping.
With these ideas, your homemade croutons will become a pantry staple for elevating everyday dishes!
Storing Homemade Croutons
To keep your croutons fresh and crunchy, here are two easy storage methods:
Room Temperature: Store leftover croutons in an airtight container at room temperature, and they’ll stay fresh for 5 to 7 days.
Freezing (My Favorite Method): For longer storage, freeze your croutons in a gallon-sized zip-top bag. Frozen croutons will stay fresh for up to 6 months, and you can toss them directly onto soups or casseroles straight from the freezer—they’ll crisp right up!
Both methods ensure you always have delicious homemade croutons on hand, ready to add crunch to your favorite dishes.
Using Frozen Croutons
When you’re ready to use your frozen croutons, remove them from the freezer and let them thaw at room temperature for about 10 minutes.
They’ll regain their crispy texture, perfect for soups, salads, or snacking. If you want them extra crisp, pop them in a preheated oven at 350°F (175°C) for a few minutes, and they’ll be as good as freshly baked!
Avocado Oil in Cooking and Baking
Avocado oil is a heart-healthy option, rich in oleic acid, a beneficial unsaturated fat. Its standout feature is its ability to handle high heat, making it ideal for roasting, grilling, sautéing, and frying.
Refined avocado oil has an impressive smoke point of 500°F, meaning it remains stable at temperatures that would cause other oils, like olive or sesame, to break down. This makes avocado oil one of the safest choices for high-heat cooking.
The American Heart Association emphasizes the health benefits of incorporating avocados into your diet, and avocado oil is a great way to enjoy those benefits in your everyday cooking.
More on Healthy Oils
While avocado oil is sometimes considered a specialty oil due to its higher price and availability, there are other excellent high-heat oils to consider. Canola, safflower, sunflower, and peanut oils all have smoke points of 450°F or higher, making them perfect for frying, stir-frying, and broiling.
These oils are more budget-friendly and easier to find in most grocery stores, offering great alternatives for high-heat cooking without compromising on health benefits.
Like This Recipe?
If you enjoyed making these croutons, here are a few more recipes you may love:
Roasted Eggplant Salad: A savory, smoky eggplant dish paired with crisp vegetables and a tangy dressing—perfect for a hearty side or a light main course.
Strawberry Spinach Salad: A refreshing, nutrient-packed salad with sweet strawberries, crunchy nuts, and a zesty vinaigrette for a perfect balance of flavors.
Salad or soup is ready for consumption, those croutons will be ready to go!
Homemade Vegan Croutons Recipe
Make crunchy homemade vegan croutons that go with just about anything in under an hour!
1/4cupextra virgin olive oiluse 1/4 to 1/3 cup depending on loaf size
1/2tspKosher salt
1/4tspblack pepper
Instructions
Step 1: Prep Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Prepare Bread
Slice bread into bite-sized pieces. Add bread cubes to a large bowl.
Step 3: Season and Coat
In a small bowl, whisk together the olive oil, salt, and pepper. For extra cheesy flavor, add nutritional yeast. For more garlic and herb Italian flavor add your favorite Italian seasoning such as garlic powder, oregano, basil, or thyme. Pour the seasoned oil mixture over the bread pieces and toss until the bread is evenly coated.
Step 4: Bake
Spread coated bread cubes in a single layer evenly over a parchment paper-lined large baking sheet.In a pre-heated oven (350 degrees F), bake croutons for 30min until a toasty golden brown color. Give the croutons a flip and stir with a spatula every 10 minutes or so.
Step 5: Cool and Store
Let the croutons cool for 5-10 minutes. Store in an airtight container for up to a week, or freeze for longer storage.
This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.
Why I Love This Recipe
Here are three reasons why you’ll love this recipe:
Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.
Ingredients in Vegetable Quinoa Recipe with Blueberries
Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:
Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.
Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.
The Simple Tabbouleh Dressing For This Veggie Quinoa Salad
This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.
Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
Honey: Provides a touch of sweetness to balance the acidity and tang.
Kosher Salt and Black Pepper: Season to taste
Step-By-Step Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Pairings For Vegetable Quinoa Bowl
Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.
Variations
You can easily customize this recipe by adding or omitting ingredients to make it your own.
Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 4servings
Calories 313kcal
Equipment
1 large bowl
1 rubber spatula
1 Mason Jar with lid
1 measuring utensils
Ingredients
Quinoa Blueberry Tabbouleh Salad
1cupdried quinoa
1¾vegetable broth
1cup blueberries
1cupdiced tomato
1cucumber, seeded and diced
2green onions, thinly sliced
½cupfresh parsley
Dressing
3tbspolive oil
2tbspfresh lemon juice
1tbsphoney
1tspDijon mustard
kosher salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Notes
For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.
It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.
This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’snot only delicious but also simple to make with just a few ingredients.The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.
Why I Made This Pumpkin Bisque Recipe
As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty.
Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!
The Star Ingredients in Vegan Pumpkin Bisque
Pumpkin
Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.
Chestnuts
Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!
Other Soup Ingredients
Onion
Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.
Herbs and Spices
In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.
Vegetable Stock
To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.
Avocado Oil
Fora fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.
Optional Additions
Creaminess: Add coconut cream or coconut milk for extra creaminess.
Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.
Feel free to customize the recipe to your liking!
How to Make This Creamy Pumpkin Bisque Recipe
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.
Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.
Serving and Storing This Soup
Serving
Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.
Storing
Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.
Chestnuts
Chestnuts are best stored in the refrigerator to maintain freshness.
Nutritional Benefits
Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.
Texture and Flavor
Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.
Cultural Reference
You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!
Chestnut Serving Tips
Chestnuts can be enjoyed in various ways:
Stuffing: Add them to stuffing for a rich flavor.
Chestnut Flour: Use this in desserts for a unique taste.
Candied Chestnuts: Sweeten them for a delightful treat.
Soups: Incorporate them into soups for added texture and flavor.
Sauces: Enhance sauces with chestnut richness.
Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
2cupscooked chestnutsroasted or pre-packaged cooked chestnuts
4cupslow sodium vegetable stock
1 ½tspdried sageor 7-8 fresh sage leaves
1tspdried thymeor 2-3 sprigs fresh thyme
1dried bay leaf
1tsp Kosher salt more or less to taste
¼tspcrushed black pepper to tastemore or less to taste
optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
