Tired of boring salads? Try one of Jacob’s signature dishes, a Black Bean Burger Salad recipe with Balsamic Basil Dressing.
When Jacob and I first started dating, a burger salad bowl was one of the meals he would prepare to impress me. He wanted to show off his cooking skills and knowledge of healthy recipes. I’m sure dating a dietitian must be a little nerve-wracking, worrying that I might be assessing every meal he prepares for me.
Dietitians care more about the deliciousness of the food (we know all about balance). However, I was thoroughly impressed with Jacob’s salad-making skills. It’s not always easy to prepare a healthy salad that is also delicious!
So, let’s make Jacob’s Signature Black Bean Burger Salad and all my favorite burger toppings.
Three Reasons You Will Love This Burger Salad
Versatile: This salad can be made using a homemade healthy black bean burger cooked in a skillet over medium heat, a frozen veggie pattie heated through in an air fryer, or even grilled burgers made with lean cooked ground beef or turkey burgers.
Moreover, you could even add some shredded cheddar cheese to the top of the burger for a melty cheese addition. The eater can add a variety of different ingredients to their salad, such as romaine lettuce or arugula, dill pickles or picked green beans, red onion, goat cheese, crispy bacon, or even your favorite salad dressing.
Nutritious: In this recipe you will find protein, fiber, vitamins, and minerals. Not following a keto diet and finding this recipe needs a little more carbohydrates? Just add a side of your favorite mac salad, top with crunchy croutons, or even some oven-roasted potatoes.
Looking to make this low-carb lunch or dinner? Beyond Burger makes really good vegan burger patties. They have 20g protein, 7g carbohydrates, and 2g fiber.
Easy: I think Jacob made this recipe so often because of how easy it was for him to whip together. Just take your premade frozen veggie burger and heat it in the microwave, air fryer, or skillet, then add it over a bed of mixed greens and veggies. Then, top it with your favorite dressing or my Basil Balsamic Vinaigrette.
The Ingredients in this Black Bean Burger Salad
Black Bean Burgers – You are welcome to use either homemade veggie burgers and/or store-bought black bean burgers in this recipe. I have a delicious homemade Wild Rice and Black Bean Burger recipe but I also enjoy Morning Star’s Spicy Black Bean Burgers.
Balsamic Basil Vinaigrette – recipe on The Addy Bean!
Optional ingredients – turn this into a cheeseburger salad by adding about a cup of shredded cheddar.
Step – By – Step Instructions
This is a quick and simple salad that can be put together in under 15 minutes.
Prepare the dressing:
Add all the salad dressing ingredients to a jar. Secure the lid of the jar and shake to incorporate, set aside.
Prepare the burger:
Stovetop: Add 1 tbsp avocado oil to a skillet and turn to medium heat. Add the frozen store-bought or homemade black bean burgers to the skillet. Cook for 7-10 minutes flipping halfway through.
Oven: Preheat the oven to 350 degrees F. Bake the burgers for 14-16 minutes.
Cool the burger for 5-10 minutes before adding it to the salad.
Prepare the salad:
First, add the greens to the salad bowl or bowls. Then layer on the tomatoes, cucumber, and shallots. Add the Black Bean Burgers and drizzle over the Balsamic Basil Dressing.
Jazzing Up Salads
There are 4 key rules to follow when jazzing up a salad.
Healthy Fats: Add something with healthy fats such as nuts & seeds, olive oil, avocado oil, avocados, pole-caught canned tuna, or olives.
Protein: Include a protein source like chicken, fish, pork, nuts & seeds, tofu, tempeh, or legumes.
Lastly, add fruits and veggies you actually enjoy, not just the ones you think are healthy.
I feel so passionately about these 4 key rules when creating a jazzed-up (not boring) salad that I wrote an entire article about how to BYO (build your own) salad! Check it out here -> BYO (Build Your Own) Salad – The Addy Bean Article
Salads Are Love
I love to make fun, exciting, and delicious salad recipes. Below are a few other salads you may love.
Jacob's Black Bean Burger Salad with Balsamic Basil Dressing
Sarah Harper MS, RD, LDN
This is Jacob's favorite salad recipe and for good reason! Served over top salad greens and veggies, these black bean burgers make for a tasty and healthy salad topper.
Add all the salad dressing ingredients to a jar. Secure the lid of the jar and shake to incorporate, set aside.
Prepare the burger:
Stovetop: Add 1 tbsp avocado oil to a skillet and turn to medium heat. Add the frozen store-bought or homemade black bean burgers to the skillet. Cook for 7-10 minutes flipping halfway through.
Oven: Preheat the oven to 350 degrees F. Bake the burgers for 14-16 minutes.
Cool the burger for 5-10 minutes before adding it to the salad.
Prepare the salad:
First, add the greens to the salad bowl or bowls. Then, layer on the tomatoes, cucumber, and shallots. Last, add the Black Bean Burgers and drizzle over the Balsamic Basil Dressing. Enjoy!
Notes
Black Bean Burgers: You may choose to purchase frozen veggie or black bean burgers for your salad, costco and trader joes have excellent varieties. I enjoy using my recipe for Wild Rice and Black Bean Burgers or 2 Morning Star Farms Spicy Black Bean Burgers per serving.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
Why I Made This Recipe
I am always looking for different ways to incorporate a salad as the main meal. This salad does just that. Each layer adds a new element to the dish with different flavors, textures, and nutrition.
This vibrant spinach arugula salad features the added tanginess and color of quick-pickled beets, enhancing the overall flavor profile. Enjoy the medley of textures and tastes, complemented by the creamy apple walnut dressing.
Ingredients
For The Roasted Root Vegetables:
root vegetables diced (such as sweet potatoes, carrots, and turnips)
avocado oil (or olive oil)
Kosher salt
black pepper
For the Salad and Assembly:
8 cups mixed greens (such as spinach, arugula, and mesclun)
Roasted Root Vegetables
2 cups cooked quinoa
14 oz locally sourced smoked fish (such as trout or salmon, about 3.5oz per serving)
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the Creamy Apple Walnut Dressing over the salad and sprinkle with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Making Layering Salads
When you break down a complex salad like this into its layers, it’s pretty simple and easy to recreate or make variations. Once you break it down, you will love making layered salad recipes over and over again.
Base: Fresh salad Greens such as arugula, baby spinach, kale, romaine, and butter lettuce.
Veggies: Raw or Cooked veggies such as carrots, tomatoes, avocado, red onion, or cucumber.
Grains/Starches: I like to include grains and starches for fiber and carbohydrates such as pasta, farro, crispy rice, quinoa, potatoes, or croutons.
Protein: Think animal or plant-based proteins such as fish, chicken, baked tofu, legumes, or hunks of feta cheese.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
Sarah Harper MS, RD, LDN
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
14ozsmoked troutor other high-temperature smoked fish like salmon or sablefish
1cuppickled beets, drained and sliced
1cupCreamy Apple Walnut Dressing
½cuptoasted walnut pieces
Instructions
Roast the Root Vegetables:
Preheat the oven to 400°F (200°C).
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until they are golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large salad bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the creamy apple walnut dressing over the salad and top with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Notes
nutrition information for creamy apple walnut dressing not included
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
This Creamy Vegan Apple Walnut Dressing has apple cider, apple cider vinegar, walnut oil, and walnuts to a sweet and creamy dressing that is perfect for those autumn and winter time salads.
This Agrodolce Sauce with Red Onion is a magical addition to many meals. I enjoy making this every fall and winter to pair simply with roasted veggies. Agrodolce Sauce with Red Onion elevates the simplest of dishes.
What is Agrodolce Sauce
Agrodolce literally means sour and sweet in Italian. The sour sauce flavors combine ingredients like sugar or honey with vinegar or other acidic ingredients.
Agrodolce sauces add a unique balance to dishes like veggies, meats, and seafood. The sauce can be thick or thin, and the cook has the flexibility to use their taste buds to guide them in their agrodolce-making journey.
Why I Made This Recipe
I love simple recipes with big flavors. This scrumptious sauce can be added to simple roasted or air-fried squash, Brussel sprouts, root vegetables, salmon, chicken, or baked tofu.
Red Onion: Another onion like shallots can be used
Herbs: Like rosemary and thyme
Avocado Oil: Olive oil works as well.
Honey: Option to sub for maple syrup
Red Chili Flakes: For a little kick
Apple Cider Vinegar: Option to use red wine vinegar, balsamic vinegar, or other vinegar of choice.
Salt & Pepper
Other add ins include golden raisins, dried chopped cherries, sliced grapes, or other fruits.
How to Make This Recipe
Sauté Aromatics
Place the sauté pan on medium heat. Then, add the avocado oil, rosemary, thyme, and red onion to the pan and sauté for 5 minutes until the onions are translucent and fragrant.
Combine Sweeteners and Vinegar
Add honey and red pepper flakes, and continue to sauté for 1-2 minutes.
Turn the heat off and stir in the apple cider vinegar.
Adjust to Taste
Taste the sauce and add salt and pepper to taste.
FAQ (Ask a Dietitian!)
What is Agrodolce Sauce Made of?
Agrodolce sauce is typically made of vinegar, sugar, oil, and aromatics like onion, garlic, and herbs.
What Does Agrodolce taste like?
Agrodolce tastes sweet yet sour, complex yet balanced. The exact taste of agrodolce can vary depending on the recipe and the cook. Moreover, the beauty of agrodolce is it is versatile and can suit different dishes based on personal preferences.
How do you use Agrodolce Sauce?
You can use an agrodolce recipe to compliment many foods. Below are several delicious examples of dishes that are elevated with Agrodolce Sauce with Red Onion.
Pizza
Sandwiches
Warm Grain Bowls like Greens and Ancient Grains Bowl
Roasted Vegetables
Salads
Air Fryer Veggies like Winter Squash
Spooned over proteins like Baked Tofu, Pan seared Salmon, or Roasted Pork Chops.
This Agrodolce Sauce with Red Onion is sweet, sour, and delicious. It is the perfect compliment for roasted veggies, baked tofu, or sandwiches, and salads.
Salads are an excellent way to eat those veggies, but sometimes people forget how to jazz those veggies up! One way to jazz up salads is with a fantastic homemade salad dressing such as a fantastic balsamic vinaigrette recipe.
I promise salads don’t have to be boring! This dressing alongside some leafy greens, a bit of crunch, and some protein, will become a salad worth making again and again.
So, let’s make a salad dressing! In this article, I’ll guide you through the ingredients and steps of making this amazing salad dressing. I’ll also talk about why a homemade salad dressing can make a mediocre salad stand out as a five-star recipe.
Why I Love This Basil Balsamic Vinaigrette
Versatile: In my variation of a Basil Balsamic Vinaigrette, I use ingredients like Olive oil and Dijon Mustard. However, one could use a bit of mayo to provide a creamier salad dressing or use avocado oil for a more neutral flavor. Swap the Maple syrup for honey, or omit the sweet component entirely. You could even swap the fresh basil for dried, or add a bit of minced fresh garlic, the possibilities are seemingly endless.
Quick/Easy: This recipe is ready in a matter of minutes, including the recipe prep time! Moreover, all you need is a mason jar to shake up the ingredients!
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to get extra fancy with a flavored or sweet balsamic vinegar like Fig or Cherry!
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
Dijon Mustard
Maple Syrup
Salt & Pepper
Yup, this dressing is 100% plant-based.
How to make this Balsamic Basil Vinaigrette: The Jar Method
My favorite method in making salad dressings, grain bowl sauces, and vinaigrettes is by using the jar method.
For the jar method, throw everything in that jar, pop a SECURE lid on it, and shake! Pour the sauce directly from the jar onto your salad. Then, when finished, store the leftover dressing for later use!
It’s that simple and easy!
Option to use an immersion blender or a whisk and a bowl.
How to Pair This Dressing
Because there is fresh basil in here, I recommend using this dressing within 2-3 days.
Some suggestions for the use of this dressing.
A dressing for salads
A sauce in grain bowls
Spooned over grilled meat, fish, or tofu
Drizzled over a bowl of cottage cheese
Sharper Nutrition Fix: Why is Salad dressing so important?!
One way to jazz up a salad is with a bangin’ salad dressing. I don’t know about you, but with salad, I dislike most store-bought bottled dressings. I think they are okay as a marinade or even a dipping sauce for pizza (aka ranch), but I just don’t like them with my salads and grain bowls!
This is why I love to make all sorts of salad dressings to bring variety, flavor, and excitement to my salads. Whether it’s blended in a food processor like my Creamy Vegan Apple Walnut Dressing, or a more simple approach, shaken up in a jar like this Balsamic Basil Vinaigrette, I’m always whipping something up. Trust me, making your dressing is key to a satisfying salad with loads of flavor.
5 reasons Why a Salad Dressing improves salads (& your diet)
A dressing enhances flavors.
A flavorful dressing can add depth and complexity to a salad. The dressing can provide a balance of sweet, salty, sour, tangy, and savory flavors.
It binds ingredients with moisture.
Salad dressings help bind and moisten the ingredients of the salad, thus making them more enjoyable to eat. The dressing coats each ingredient with flavor.
They are Nutritious.
Salad dressings can be made with olive oil, avocado oil, nuts & seeds, citrus juice, zest, vinegar (like apple cider vinegar), herbs, and spices. All of those ingredients bring nutritional value to the salad. They can provide healthy fats, antioxidants, vitamins, minerals, and other beneficial compounds.
The dressing brings versatility to your diet.
Different dressings can completely change the flavor of a salad. A big bowl of spinach, shredded carrots, and sunflower seeds can be vibrant and tart with a lemon vinaigrette, or creamy and savory with a Creamy Cashew Caesar Dressing.
Last, those dressings encourage healthy eating!
That delicious dressing is covering other nutritious foods like fruits and vegetables, whole grains, and proteins. Eating salads regularly can help increase your overall consumption of healthy foods that are not processed and loaded with nutrition. By having numerous salad dressings in your recipe queue, you can stay excited and enthusiastic about the salads you prepare and eat!
Salad Dressings are Love
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.
Screw on the lid of the jar and shake. If using a bowl, whisk all of the ingredients together.
Taste
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.
This Creamy and Vegan Apple Walnut Dressing can be used as a salad dressing for salad recipes, a protein marinade, or even as a dip for crackers and veggies. Recently, I paired it with my Kale Apple Walnut Salad.
The inspiration for this dressing came from my desire to pair apples in a salad for Thanksgiving and a continuing education event from fall, 2022 through the Culinary Nutrition Collaborative. Kristy Del Coro’s Apple Cider Walnut Vinaigrette was so good, that it inspired me to create a similar dressing to pair with my Kale Apple Walnut Salad.
Below you will find more information about the ingredients, how I make this dressing, how to use this dressing beyond just salads, and some nutrition information about Apple Cider Vinegar, a key ingredient in this dressing.
The Ingredients in Creamy Vegan Apple Walnut Dressing
Walnuts: This is how I keep this dressing creamy yet mayo-free! Blending nuts into a salad dressing is a delightful way to create a creamy and 100% plant-based dressing.
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. You will love either of these alternatives for your massaged kale recipes.
Walnut oil: Walnut oil has a distinctively nutty flavor. Walnut oil is extracted from walnut meats and can be rather pricey. Therefore, you can use a neutral-tasting oil instead, such as avocado or canola. However, Walnut oil is a great way to keep that Walnut flavor and keep the “healthy Walnut fat” theme for this dressing.
Apple Cider: You could use apple juice or apple cider in this dressing. This apple addition gives the dressing a lovely flavor and some subtle sweetness.
Apple Cider Vinegar (ACV): ACV This pairs so well with the apple cider and gives the dressing a lovely tang. Plus, ACV has health benefits. Two health benefits include improved cholesterol levels and blood sugar management.
Maple Syrup: You can omit this ingredient or swap it for some local honey (note, honey is not vegan). I like to use it to add a touch more sweetness and flavor complexity to the dressing.
Other Seasonings: Other flavors I include are red pepper flakes, cracked black pepper, and kosher salt.
How to Make this Creamy and Vegan Apple Walnut Dressing
Most salad dressings are super simple to make. This dressing is no exception all you need is a blender.
First, add all your ingredients to your blender.
Next, blend the ingredients until everything is evenly incorporated.
Last, give your dressing a taste and adjust flavors as needed. (i.e. add more sweetness, salt, pepper, etc.)
How to use this Creamy Vegan Apple Walnut Dressing
This dressing is so good that I do not want you to limit it to the suggestions I have listed below. If you have other uses for this dressing I would love to hear about them in the comments!
Salad: This dressing is featured in another recipe listed on The Addy Bean, in my Apple Walnut Salad. Some other salad ideas include a cabbage and kale apple slaw, butternut squash salad, spinach, walnuts, hard-boiled eggs, and red onion salad (not vegan).
Dip: This creamy dressing is so thick that it makes for a great dip. Try creating a board with roasted walnuts, sliced apples, celery, carrots, and some crackers, then feature this dip as an accompaniment. Some non-vegan options for your board include prosciutto and cheese.
Another idea for dippers includes roasted potatoes and root vegetables.
Spread: This Apple Walnut Dressing is marvelous as a spread for sandwiches and wraps. Perhaps, try the combination of deli-sliced tofurkey, thinly sliced apples, spinach, and red onion. For a non-vegan alternative, try swapping the tofurkey for roast turkey.
Additionally, this spread wrapped up in a tortilla complimented with massaged kale, beans, and whatever veggies you have lying around the house makes for a delightful veggie wrap.
Marinade/Sauce: I have used this dressing in marinade for tempeh. Other non-vegan marinade options include an apple walnut marinade for roasted chicken or a sauce slathered over some salmon before baking. Another sauce idea is over-roasted pork.
Sharper Nutrition Fix: Apple Cider Vinegar (ACV)
ACV is made from fermented apple cider and has a sweet apple flavor.
Origins: Apples originated in central Asia and were brought to the Americas by colonists. ACV is made from apples, also used to make apple juice, apple sauce, and cider. It quickly became popular among early American settlers. This is because the fermented ACV could be used year-round as a natural medicine, condiment, and cleaning solution. The word Vinegar comes from the Latin word for “sour wine”.
How to Use: ACV can be incorporated in salad dressings, marinades, sauces, pickling, and even beverages!
ACV in beverages?! Yes, ever heard of drinking vinegar? Drinking vinegar is also known as a shrub and we have been drinking shrubs for centuries. You can add a few tablespoons to water or sparkling water.
Nutrition: As mentioned earlier, research has shown ACV aids in improving cholesterol levels and in blood sugar management. ACV also contains some Vitamin B complex and Vitamin C. Unpasteurized AVC with a loving mother in the bottle includes thriving probiotics that can aid in gut health.
This Creamy Vegan Apple Walnut Dressing has apple cider, apple cider vinegar, walnut oil, and walnuts to a sweet and creamy dressing that is perfect for those autumn and winter time salads.
