salad – The Vegan Rhino

November 23, 2019October 31, 2020

Pomegranate-Feta Salad

Bring this light and fresh Pomegranate-Feta Salad with sliced pears to any party and watch it disap-pear! Dark leafy greens always make for the healthiest salad, especially when adding other vibrant fruits and vegetables. It’s super easy to toss together and makes for the perfect side dish for any meal.

Yield 8

Ingredients

1/2 cup pecans

1/4 cup organic cane sugar

1 (10 oz) container mixed greens or arugula

1/2 cup pomegranate seeds

1/4 red onion, sliced thinly

1 large Bosc pear, cubed

1 (8 oz) package vegan feta

Dressing:

1/4 cup avocado oil

3 Tbsp. red wine vinegar

1 lemon, zested and juiced

3 tsp. Dijon mustard

1 Tbsp. maple syrup

1 tsp. freshly grated ginger

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

Directions

In a small mason jar, combine all of the dressing ingredients and shake until combined; Set aside.
Using a small skillet on medium heat, add the pecans and sugar. Melt the sugar until it coats the pecans and turns to a syrup-like consistency. Place pecans onto a parchment lined baking sheet to cool. Be sure to separate them as the cool, otherwise they will stick together.
On a plate or bowl, place the lettuce and top with onions, feta, pears, and pomegranate seeds.
Drizzle dressing before serving and enjoy.

Chef’s tip: Add a dash of maple syrup to the dressing to sweeten it up!

Other recipes

Roasted Balsamic Glazed Vegetable Salad

Crowd-Pleasing Roast

Butternut Squash Soup

July 19, 2019May 14, 2020

Strawberry Salad with Poppy Seed Dressing

When it’s hot and humid outside (like it is here in sunny SoFla), this refreshing strawberry salad with homemade poppy seed dressing is the meal you need to beat the heat. One of the best parts about it is how easy it is to make and how versatile it can be! Whether you want to add other fruits or nuts – or even a different dressing, the options are endless.

Yield 4

Ingredients

1 package spinach

1 cup strawberries, sliced

1/2 red onion, sliced thinly

1/3 cup pecans, chopped

Poppy Seed Dressing:

1/4 cup balsamic vinegar

1-1/2 Tbsp. avocado oil

1-1/2 Tbsp. poppy seeds

1-1/2 Tbsp. agave

1/2 tsp. dijon mustard

1/2 tsp. kosher salt

2 Tbsp. lemon juice

Directions

In a large bowl, lay the spinach down and top with strawberries, onion, and pecans.

In a smaller bowl or mason jar, combine the dressing ingredients and give a good mix until well combined.

Pour on top of the salad and serve.

March 7, 2019November 6, 2020

Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Yield: 5 servings

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

Preheat the oven to 400 degrees F.
Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
Bake for 30-40 minutes; stirring half way through. Remove from the oven
Press mixture into a round mold of choice and top with sprouts.

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad.

December 24, 2018October 31, 2020

Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.

Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

December 3, 2018May 14, 2020

Homemade Ranch Dressing

Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!

Yields 2-3 servings

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.

Chef’s tip: Feel free to add some cayenne pepper or some sriracha to make this ranch spicy!

November 26, 2018May 14, 2020

Chopped Salad with Homemade Ranch

Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!

Yields 2-3 servings

Ingredients

3 hearts of romaine, chopped and diced

1 cup chickpeas, cooked

1 (8 oz.) cherry tomatoes, halved

3 corn on the cob

2 avocado, diced

2-3 Tbsp. hemp seeds

1 cup shredded carrots

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.
In the mean time, prepare the salad by chopping the lettuce and filling a medium bowl. In segments, add the carrots, avocado, tomatoes, and chickpeas.
Top salad with hemp seed and pour dressing on top when ready to serve.

Chef’s tip: To adjust the thickness, add or remove some cashew milk depending on your preference.

November 6, 2018May 14, 2020

Southwestern Black Bean Salad

Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!

Yields 2 servings

Ingredients

16 oz. organic spring mix

1/2 cup black beans

2 Tbsp. hemp seeds

1/3 cup mango salsa

1/8 cup red onion, sliced

1/2 avocado, sliced

1 tsp. fresh cilantro, chopped

Vinaigrette:

1/2 cup avocado oil

1/8 cup agave

1/2 cup lime juice, fresh squeezed

1 tsp, garlic

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Directions

Salad:

On a large plate, place all of the lettuce down in a big layer. Top with cooked black beans, hemp seed, mango salsa, red onion, cilantro, and avocado.

Dressing:

In a small bowl, mix together all dressing ingredients until well combined.
Top salad with dressing and serve with sides of lime wedges.

Chef’s tip: To spice things up, add 1/4 tsp. jalapeño to the dressing,

October 15, 2018October 31, 2020

Butternut Squash Salad with Watermelon and Walnuts

Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.

Yields 2 salads

Ingredients

1/4 watermelon, diced into medium cubes

1 butternut squash, cut in half and de-seeded

5 oz. arugula

1 cup walnuts, rough chop

Dressing:

1/2 cup avocado oil

1/4 cup red wine vinegar

1 Tbsp. balsamic reduction

1 tsp. sugar

1/4 tsp. Vitacost Pink Himalayan Fine Salt

1/4 tsp. Spicely Organics ground black pepper

1 tsp. lemon juice, (optional)

Directions:

Preheat oven to 400 degrees F.
Peel butternut squash and slice in half length-wise. Remove seeds and rinse- you can dry them and store in the freezer or you can roast them.
Take your prepared squash and dice it in to long pieces.
Place onto a lightly oiled pan and season lightly with salt and pepper.
Bake for 30-45 minutes, flipping half way through.
Remove from oven and allow to slightly cool.
While squash is cooling, in a small measuring glass, mix together all dressing ingredients and stir until well mixed, set aside.
For your salad, put arugula into a large bowl. Add watermelon, walnuts, butternut squash, and hemp seeds (save some to top salad with). Pour dressing over and mix to fully coat.

Chef’s tips: You can brush the squash with vegan butter and brown sugar if you would like to caramelize your squash a bit and add a different flavor to the salad.