When the weather starts getting warm and the buds on the trees are bursting with life (and pollen lol), I notice a definite shift in the way I eat and cook. Flavorful local ingredients begin to appear on the store shelves, farmer’s markets re-open, and I need the right fuel to stoke energy for the longer days and a more active lifestyle. It’s exciting!

These easy fresh grain and pasta salads, full of veggies, are no April Fools – they’re easy, convenient, nutritious! Best of all, you can make these ahead to insure that you have a healthy and quick meal that can fit into everyone’s busy schedule!

 

Farro Salad with Shaved Brussels Sprouts and Pecans

Prep time: 15 minutes/Cook time: 15 minutes/Total Time: 30 minutes

 

Dressing (prep in a mason jar, cover and shake, let sit for a while while you chop):

1/3 cup Olive Oil

2/3 cup Sherry Vinegar (I’m not a huge fan of oily vinaigrettes)

1 teaspoon each – Tarragon, Thyme, Basil, Ground White Pepper, dry mustard

2 tablespoons Kosher Salt and a couple twists of black pepper

Juice from 1/2 a lemon

Salad:

1 cup of cooked Farro, cooled & drained well

1 lb of cleaned Brussels sprouts, shaved into a thin slaw

5 carrots, small dice or grated

1 lb of cherry/grape tomatoes – slice half, keep half whole

3/4 cup toasted pecans, chopped

1/4 cup chopped yellow onion

 

Make the dressing and cook the farro.

Chop your onion and peeled carrots, slice your Brussels sprouts in half first, then slice thin vertically but at a slight angle. Toast some chopped pecans in a small pan on medium heat – watching carefully and tossing frequently – probs about 4-5 minutes. Be careful!! Pecans burn in an instant and remember to take them off a little earlier than you think because they’ll continue cooking with the residual heat. Chop the pecan and mix all these dry veggies together and let them hang out for a while in a big bowl.

Is your farro drained and cool? Add and mix that in and halve half of your tomatoes and toss. Is it all nicely mixed? Add the dressing and toss again lightly. Serve at room temperature.

Enjoy!

 

Spring Beet Down Pasta Salad

I love using roasted beets in pasta salads because it creates a crazy natural pink color. The green beans and watermelon radishes make this pasta salad a crunchy show-stopper!!

Thug Kitchen’s Spring Beet Down Pasta Salad

 

Antipasto Pasta

Creamy, spicy, and crunchy! Inspired by an antipasto platter, the roasted red pepper, crunchy radicchio, and artichokes and olives make your tastebuds do a little dance!

Rabbit and Wolves Vegan Antipasto Pasta

 

Pho Noodle Salad

Fresh lime juice and light rice noodles make this dish one of my favorties and this is a really easy recipe and will impress the heck out of your friends!

Found this recipe in VegNews, but it comes from Hannah Kominski’s plant-based cookbook Real Food, Really Fast.

Vegan Pho Noodle Salad

 

Avocado Kale Caesar Salad with Everything Bagel Croutons

These croutons are the best!!! I used 1/3 each of kale, romaine, and arugula for a little less fiber…i’m a vegan for crying out loud, i get a bunch already. Paired with a big cup of gazpacho and a glass of white wine…this salad is gonna make you happy!

Vegan Avocado Caesar Salad with Everything Bagel Croutons