Craving something sweet but looking for a better option? Snickers Dates are a simple, satisfying treat that combines natural sweetness, creamy richness, and a little crunch.
They make a great snack, dessert, or party treat and are always a crowd favorite. Made with just a few wholesome ingredients, they’re delicious chilled or at room temperature. Best of all, they have all the flavors of a Snickers bar without the processed sugars.
Let’s make some Snickers Dates!
5 Reasons Why I Love Snickers Dates
This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
Dark chocolate and majdool dates are a magical flavor combination.
This is a 5-ingredient easy recipe!
Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
This recipe is simply delicious, especially when topped with a bit of flaky sea salt.
The Ingredients in Snickers Dates
Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.
Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.
Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.
Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).
How to Make Dates with Peanut Butter
In three easy steps
Melt Chocolate
Place the chocolate and coconut oil in a microwave-safe small bowl.
Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.
Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.
Chill and Serve
For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.
Dates: A Naturally Sweet Flexitarian Staple
Dates are one of my favorite natural sweeteners to add to plant-focused recipes. They offer a rich, caramel-like sweetness while providing fiber, antioxidants, and essential nutrients. Below, I’ll cover their origins, where they grow, the best ways to store them, their nutritional benefits, and how I love using them in flexitarian meals.
Where Do Dates Come From?
Dates originate from the Middle East, where they grow in large clusters on date palm trees.
Where Do Dates Grow?
These fruits thrive in hot, dry climates. In addition to the Middle East, dates are grown in regions like Africa, Arizona, and California.
How to Store Dates
Dried dates can be kept at room temperature for up to six months, but for long-term freshness, store them in the refrigerator for up to a year.
Why Are Dates a Great Flexitarian Ingredient?
Dates are more than just a natural sweetener. They’re packed with fiber, antioxidants, and even small amounts of protein and iron. Their natural sugars provide quick energy, making them a great addition to plant-based snacks, desserts, and even savory dishes.
If you follow a flexitarian diet, a mostly plant-based way of eating that includes occasional animal products. Dates are an easy way to add natural sweetness without refined sugar. I love blending them into smoothies, stirring them into energy bites, baking them into treats, or using them to add depth to sauces and dressings. They bring natural sweetness and a boost of nutrients to any recipe.
Microwave chocolate and coconut oil in a heat-safe bowl for 30 seconds, then in 10-second intervals, stirring until smooth (~1½ minutes total).
Stuff and Chocolate Coat Dates
Slice each date in half, removing pits (20 halves total). Fill each crevice with just under 1 tsp peanut butter.
Dip each stuffed date in melted chocolate, using a spatula to coat evenly. Place on a parchment-lined cookie sheet and sprinkle with ½ tsp chopped peanuts.
Chill and Serve
Refrigerate 30 minutes until set. Let sit at room temperature for 5–10 minutes before serving.
Notes
Chunky Peanut Butter
The amount of peanut butter may vary depending on how much is used to fill each date. Expect to use approximately ⅓ cup, but you may need slightly more or less.
Dark Chocolate
For best results, use dark chocolate with at least 80% cocoa solids. The recipe is calculated using 3.5 oz (100g) of 85% dark chocolate, but you may melt extra to ensure easy coating. If using more chocolate, note that this may slightly alter the nutrition information.
StorageStore the chocolate-covered dates in an airtight container in the refrigerator for up to one week.Nutrition DisclaimerNutrition values are based on the ingredients listed and may vary depending on the specific brands, types of peanut butter, and chocolate used, as well as any modifications to portion sizes.
This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.
Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.
Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!
Why This Recipe Works
Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.
Ingredients Breakdown
Strawberry Cornbread Drop Biscuits
These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.
Ingredient Breakdown
Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
Baking powder: Provides lift, helping the biscuits rise and stay light.
Salt: Balances the sweetness and enhances the overall flavor.
Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
Eggs: Help bind the ingredients together and contribute to a fluffy texture.
optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
optional – corn: A unique addition that enhances the texture and adds natural sweetness.
Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.
Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.
.
Strawberry Sauce
A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.
Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.
Shortcut:If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.
Whipped Cream
Light, airy, and the perfect complement to the biscuit and berries.
Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.
Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.
How to Make This Strawberry Shortcake Variation
Make the Biscuits
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.
Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.
Make the Strawberry Sauce
Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.
Whip Cream
Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.
Assemble the Shortcake
Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.
Tips for the Best Strawberry Shortcake
Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.
Variations on This Gluten-Free Dessert
Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!
Storage Suggestions
Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.
This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly. In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.
Strawberry Sauce (Or Jam)
Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.Shortcut: Use warmed strawberry jam or preserves.Or use Sarah's Strawberry Sauce
Whipped Cream (Homemade or Store-Bought)
Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.Shortcut: Use canned whipped cream.
Assemble the Shortcake
Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.
Notes
Nutrition Information: The nutritional content of this recipe will vary based on the specific ingredients and portion sizes used. Factors such as the type of milk, butter, sugar, and add-ins can impact calorie, fat, carbohydrate, and protein counts. I
Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.
Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.
Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.
Why You Will Love This Deconstructed Sushi Bowl Recipe
This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:
A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.
Ingredients for This Easy Sushi Bowl
This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.
Base:
White rice: Sushi rice or short-grain white rice for the best texture
Rice vinegar: Adds a touch of acidity and classic sushi rice flavor
Protein & Sauce:
Crab stick (imitation crab meat): The signature ingredient in a California roll
Mayo: For a creamy texture in the crab mixture
Soy Sauce: Adds salty umami
Sriracha: For The Spice!
Toppings:
Sesame seeds: White, black, or a mix of both for crunch and nuttiness
Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor
Fresh Ingredients:
Cucumber: I prefer English cucumber for its crisp texture and mild flavor
Carrot: Adds sweetness and crunch
Avocado: Creamy and rich, balancing the textures in the bowl
For Serving:
Soy sauce: A must-have for dipping or drizzling over the bowl
Optional: Sriracha sauce: Adds a bit of heat and depth to the dish
Step-By-Step Instructions For Easy Spicy Crab Salad Sushi Bowl Recipe
This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.
How to Make Perfect Sushi Rice
The key to a great sushi bowl starts with properly seasoned rice.
Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.
Prepare the Crab Mixture
Chop or shred the imitation crab into small pieces.
In a bowl, mix the crab with sriracha, mayo, and soy sauce until evenly coated. Adjust seasoning to taste as needed.
Assemble the Sushi Bowl
Prepare the toppings:
Cucumber: Slice into ribbons, matchsticks, or half-moons.
Carrot: Shred for easy mixing and crunch.
Avocado: Dice or slice, depending on your preference.
Nori: Julienne into thin strips for easy sprinkling.
Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
Drizzle and serve: Finish with a drizzle of sriracha, spicy mayo, or soy sauce!
Variations of Homemade Sushi Bowls
This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:
Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.
Tips for the Best California Roll Sushi Bowls
Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.
Storing This Recipe
For the best freshness, store each component separately in airtight containers.
Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.
If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!
One of my favorite ways to turn a bag of frozen shrimp into something bold and flavorful is with this easy Spicy Cajun Shrimp recipe.
It’s perfect as an appetizer or served alongside veggies and grains for a balanced meal, delivering a lean source of protein, omega-3s, and essential nutrients that support overall health. With just a few ingredients and minimal prep, this shrimp comes together in minutes, making it a quick, protein-packed option you’ll want to keep in your meal rotation.
Whether you’re looking for a crowd-pleasing starter or a simple way to add variety to a flexitarian plate, this recipe delivers big flavor with little effort.
Why You Will Love This Recipe
Versatile: This shrimp can be served as an appetizer, tossed into tacos, added to grain bowls, or paired with roasted veggies for a balanced meal. It’s a flavorful addition to any flexitarian plate!
Easy Shrimp Recipe: With just a handful of ingredients and simple cooking steps, this recipe is beginner-friendly and requires minimal prep, perfect for when you need a no-fuss meal.
Quick Weeknight Meal: From freezer to plate in under 15 minutes, this spicy shrimp is a lifesaver on busy nights. It’s fast, satisfying, and packed with protein to keep you feeling full.
Bold & Flavorful: Toasting the Cajun seasoning in oil enhances its depth, giving the shrimp a smoky, spicy kick that’s restaurant-worthy—but made right at home.
Healthy & Protein-Packed: Shrimp is a lean, nutrient-dense protein that’s rich in omega-3s, B12, and selenium, making this a delicious way to nourish your body without extra effort.
This is a shrimp recipe you’ll find yourself making over and over again!
Ingredients
This recipe keeps things simple with just a few key ingredients, letting the bold flavors shine.
1 lb raw shrimp – Peeled and deveined for easy prep.
1 ½ tbsp Cajun seasoning – Use My Cajun Seasoning for the perfect smoky-spicy blend.
2 tbsp butter or oil – Butter adds richness, while olive oil keeps it light and heart-healthy.
1 tbsp fresh lemon juice (optional) – A bright, zesty finish that balances the spice.
Pro Tip: If using frozen shrimp, thaw and pat dry before cooking to get the best texture and flavor.
Step-By-Step Instructions
Follow these simple steps to make flavorful Spicy Cajun Shrimp in minutes.
Prepare the Seasoning – If making your own, mix the Cajun seasoning in a small mixing bowl. If using a pre-made blend, measure it out and set aside.
Heat the Skillet – Place a large skillet over medium-high heat. Add the butter or oil and let it heat until shimmering.
Toast the Spices – Stir in the Cajun seasoning, letting it toast in the hot oil for 30 to 60 seconds to enhance the flavors. Tip: Toasting the Cajun seasoning in oil before adding the shrimp helps unlock its full depth of flavor, giving the shrimp a richer taste.
Cook the Shrimp – Add the shrimp in a single layer, making sure they have space to cook evenly. Sauté for 2 to 3 minutes per side until opaque and slightly crisp at the edges. Tip: Avoid overcooking—shrimp cook quickly and can become tough and rubbery. Remove them from the heat as soon as they turn opaque and curl.
Finish and Serve – Remove from heat and, if using, drizzle with fresh lemon juice for a bright, zesty finish.
What to Serve With Spicy Cajun Shrimp
This Spicy Cajun Shrimp makes a great appetizer on its own, but here are a few ways to serve it for even more flavor and variety:
On a Platter: Arrange the shrimp on a serving board with skewers or toothpicks, lemon wedges, and a dipping sauce like tartar sauce, remoulade, or Cajun aioli.
With Crostini: Serve over toasted baguette slices with a drizzle of lemon juice or a smear of garlic butter.
Shrimp Cocktail Style: Chill the cooked shrimp and serve with a spicy Cajun cocktail sauce for a twist on the classic.
Lettuce Wraps: Spoon the shrimp into butter lettuce leaves with a sprinkle of green onions and a squeeze of lime.
Taco Night: Use this shrimp in shrimp tacos, adding slaw, avocado, and a squeeze of lime for extra flavor.
Stuffed Avocado: Halve an avocado and top it with the shrimp for a creamy, spicy combination.
Variations and Customizations
This Spicy Cajun Shrimp recipe is easy to customize based on your preferences or what you have on hand. Try one of these variations:
Add More Heat: Add a pinch of red pepper flakes for extra spice, or drizzle with hot sauce before serving.
Swap The Citrus: Swap lemon juice for lime juice to give the shrimp a tangy, citrusy kick.
Garnish: Top with green onions, parsley, cilantro, or thinly sliced jalapeños for extra flavor. A sprinkle of flaky sea salt enhances the final dish.
Add a Dipping Sauce: Serve with tartar sauce for a creamy, tangy contrast to the bold spices.
Use Fresh or Frozen Shrimp: Whether using fresh shrimp or a bag of shrimp from the freezer, both work, just be sure to pat them dry before cooking.
Spicy Garlic Shrimp Twist: Add minced garlic to the pan when toasting the spices for an extra layer of garlicky depth.
Make Cajun Shrimp Alfredo: My recipe for Cajun Shrimp Alfredo is dairy-free and delicious.
This Spicy Cajun Shrimp is a quick and flavorful appetizer, ready in 15 minutes with Cajun seasoning, butter or oil, and a touch of lemon for a bold finish.
Heat oil in a skillet over medium-low heat. Add Cajun Seasoning. Stir constantly for 30-60 seconds until fragrant.
Cook the Shrimp:
Increase heat to medium and add shrimp to the skillet. Sauté for 2-3 minutes per side until opaque and lightly crisped. If using garlic, stir it in during the last minute of cooking.
Finish & Serve:
Remove from heat and, if using, drizzle with lemon juice. Let cool slightly, then thread shrimp onto skewers or toothpicks.
Garnish & Enjoy:
Sprinkle with fresh parsley and serve warm with a dipping sauce like Cajun aioli.
Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!
Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.
I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.
Why Is Salad Dressing So Important?
Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.
Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.
No More Expired Dressings: Why I Always Make My Own
If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.
I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.
Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!
Why I Love This Basil Balsamic Vinaigrette
Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar.
Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
Dijon Mustard
Maple Syrup or a little bit of honey
Sea Salt & Black Pepper
Yup, this dressing is 100% plant-based.
Make It A Creamy Dressing
Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:
Add a spoonful of mayo or Greek yogurt for extra creaminess.
Blend in a ripe avocado for a dairy-free creamy twist.
Whisk in tahini for a nutty, velvety texture.
No matter how you make it, this easy dressing is better than anything store-bought!
Growing Basil Plants for Fresh Flavor
Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.
Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!
Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!
How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method
My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!
Grab a glass jar with a tight-fitting lid.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.
This method creates the perfect balance of flavors while making cleanup a breeze.
Other Methods
Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.
Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!
How to Pair This Dressing
Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!
A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.
This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!
Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.
More Salad Dressing Recipes
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
Easy Roasted Sheet Pan Meal with Sausage, Sweet Potatoes, and Brussels Sprouts
Looking for a quick, healthy, and flavorful dinner? This easy sheet pan sausage and vegetables recipe is a go-to for busy weeknights. Roasting sweet potatoes, Brussels sprouts, and apples together creates a perfect balance of savory and sweet, making this dish both nutritious and satisfying.
I love how sheet pan dinners make cooking effortless, just chop, season, and roast everything on one pan. This version features chicken sausage for a protein boost, but you can easily swap in vegan sausage, baked tofu, or turkey sausage to fit your preferences.
Not only is this meal great for dinner, but I also love repurposing roasted veggies for breakfast with eggs, peppers, and onions. It even works as a holiday side dish next to turkey or pork.
This one-pan meal is packed with fiber-rich veggies, lean protein, and natural sweetness from apples, making it a wholesome and delicious option for the whole family. Let’s break down the ingredients and get roasting!
Why You’ll Love This Recipe
Easy clean-up and prep: One sheet pan, minimal dishes, and simple chopping.
Healthy and balanced: Packed with fiber, protein, and heart-healthy fats.
Great for meal prep: Make a batch and enjoy leftovers all week.
Perfect for busy nights: Quick, flavorful, and family-approved.
Simple ingredients: Everything is available at your local grocery store.
As a dietitian, I love that this meal is nutritious, flexible, and easy to customize based on what you have on hand.
Tools You’ll Need
With just a few basic kitchen tools, this easy sheet pan meal comes together with minimal fuss!
Sheet pan with parchment paper or foil: For even roasting and easy clean-up.
Sharp knife and cutting board: To chop veggies and sausage into uniform pieces.
Mixing bowl (optional): For tossing ingredients with oil and seasoning.
Tongs or spatula: To flip veggies halfway through for even cooking.
Ingredients for This Easy Sheet Pan Recipe
Brussels Sprouts: These mini cabbages roast beautifully until crispy and are packed with vitamin C. Swap with regular or purple cabbage if needed.
Sweet Potatoes: A hearty, nutrient-dense vegetable that adds natural sweetness and a satisfying texture. You can also use carrots or regular potatoes.
Apples: A surprising but delicious addition. Their natural sweetness pairs perfectly with roasted veggies and sausage, especially in the fall.
Sausage: Adds protein and flavor. Use chicken sausage, turkey sausage, vegan sausage, or even baked tofu for a plant-based option.
Oil & Seasonings: Olive oil or avocado oil helps with roasting, while salt, black pepper, garlic powder, thyme, and smoked paprika enhance the flavor.
Garnishes & Toppings: Sprinkle with fresh herbs, chopped nuts, or a squeeze of lemon or lime for extra brightness and texture.
Ingredient Swaps & Additions
Sausage Alternatives
Customize your sheet pan meal by swapping or adding different protein options:
Baked Tofu: A great plant-based option that crisps up beautifully in the oven.
Turkey Sausage: A leaner alternative to traditional pork sausage.
Vegan Sausage: Works well for a completely plant-based version.
Italian Sausage Links: Adds a classic, herby flavor.
Andouille Sausage: Perfect for a smoky, slightly spicy kick.
Roasted Sausage: Any pre-cooked or roasted sausage works for convenience.
Vegetable Additions & Substitutions
Mix and match veggies to suit your taste or what you have on hand:
Red Potatoes: A hearty swap for sweet potatoes.
Green Beans: Adds crunch and vibrant color.
Red Bell Pepper: Brings sweetness and extra flavor.
Broccoli Florets: A great option for added fiber and nutrients.
Cherry Tomatoes: Bursting with juicy sweetness when roasted.
Red Onion: Adds a mild, caramelized flavor that pairs well with everything.
With so many variations, this sheet pan sausage and vegetable recipe can be adjusted for any season, preference, or dietary need!
Step-by-Step Instructions
Cut veggies: Chop the Brussels sprouts, sweet potatoes, and apples into bite-sized pieces to ensure even cooking. Keep the pieces uniform for the best texture.
Prepare the sausage:
If using raw sausage, slice it into rounds or leave it whole for extra juiciness.
If using pre-cooked sausage, simply slice it into bite-sized pieces.
Season and coat: In a large bowl, toss the veggies and apples with olive oil, salt, pepper, and any additional seasonings. Make sure everything is evenly coated for maximum flavor.
Arrange on a sheet pan: Spread everything in an even single layer on the pan. This helps the veggies roast properly instead of steaming.
Roast: Place in a preheated oven and cook for the recommended cooking time, stirring halfway through to ensure even browning.
Check for doneness: The sweet potatoes should be fork-tender, and the sausage should be fully cooked through. If needed, roast for a little bit longer until everything is golden and crispy.
Serve and enjoy: Garnish with fresh herbs, nuts, or a squeeze of citrus for an extra boost of flavor. Serve on its own or with your favorite dipping sauce.
This simple sheet pan sausage and vegetable recipe is perfect for busy nights, easy meal prep, and a nutritious dinner with minimal effort!
Tips for Making Roasted Sweet Potatoes and Brussels Sprouts
Chop Evenly for Better Roasting
Cut your veggies into bite-sized, uniform pieces to ensure even cooking. Smaller pieces will roast faster, while larger ones may take longer to soften.
Coat and Season Well
Toss your veggies generously with olive oil or avocado oil to enhance flavor and promote caramelization.
Season with salt, black pepper, garlic powder, dried thyme, or red pepper flakes for a flavorful kick.
Roast for Perfect Texture
Timing matters: Hardier vegetables like sweet potatoes, carrots, and turnips need more time in the oven than delicate ones like broccoli or bell peppers.
Staggered roasting: Add softer veggies later in the cooking process to prevent them from overcooking.
Add Protein for a Balanced Meal
Chicken sausage: Easy to slice and roast with the veggies. Add it to the pan 15 minutes before cooking is done.
Baked tofu, turkey sausage, or vegan sausage: Great alternatives that roast well alongside the vegetables.
Boost Flavor with Dips & Citrus
Dipping sauces: A simple Greek yogurt dip with olive oil, salt, and pepper adds creaminess. Try a mustard-based sauce or balsamic glaze for more variety.
Brighten with citrus: A squeeze of lemon or lime enhances flavors. Lime and sweet potatoes are an especially delicious combination.
Garnish for Extra Texture
Chopped nuts (almonds, pecans, or walnuts) for crunch.
Fresh herbs (parsley, chives, or microgreens) for color and freshness.
Pan-fried chestnuts for a rich, nutty flavor.
Like this Roasted Sweet Potatoes and Brussel Sprouts Recipe?
Easy Sheet Pan Sausage, Sweet Potatoes, Apples, and Brussels Sprouts
Sarah Harper MS, RD, LDN
This one-pan meal combines roasted sweet potatoes, Brussels sprouts, apples, and sausage for a perfect balance of savory and sweet. Quick to prep, easy to clean up, and packed with flavor, it’s a great option for busy weeknights or meal prep.
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
Chop and Season
Cut Brussels sprouts, sweet potatoes, and apples into uniform pieces.
n a large bowl, toss veggies and apples with olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes.
Assemble and Roast
Spread everything in an even layer on the sheet pan. Add raw sausage now; if using pre-cooked sausage, add it in the last 15 minutes.
Bake for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
Serve and Garnish
Garnish with fresh herbs, nuts, your favorite sauce, or a squeeze of citrus.
Notes
Apples: You want a tart, crisp and sweet apple like a Honeycrisp, Braeburn, Jonagold, or Granny Smith.This dish can be served with pork, sausages, baked chicken or my favorite, as its own entree!
