Maple Pecan Chicken Salad Sweet and Savory Maple Pecan Chicken Salad with Apples and Greens Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup pecans, toasted and roughly chopped 1/2 apple, diced (Granny Smith or Honeycrisp) 1/4 cup dried cranberries 2 green onions, sliced 1/4 cup celery, finely chopped 4 cups mixed salad greens or spinach Dressing: 3 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1 tablespoon maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon apple cider vinegar Salt and pepper, to taste Directions: In a large bowl, combine the chicken, pecans, apple, cranberries, green onions, and celery. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, maple syrup, Dijon mustard, vinegar, salt, and pepper until smooth. Pour the dressing over the chicken mixture and toss gently to combine. Serve over a bed of mixed greens or spinach. Optional: drizzle with extra maple syrup and sprinkle with more pecans before serving. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 360 kcal | Servings: 4 servings #maplepecanchickensalad #fallflavors #chickensaladrecipe #healthylunch #sweetandsavory #autumnsalad #maplesyruprecipes #pecanlover #easymealideas #lightlunch #crunchysalad #homemadesalad #quickandeasy #wholefoods #flavorfusion #applechickensalad #dairyfreeoption #glutenfreelunch #mealprepideas #cleaneats Sweet, savory, and irresistibly crunchy This Maple Pecan Chicken Salad is a fall-inspired favorite that works all year round!

Strawberry and Spinach Salad Fresh Strawberry Spinach Salad with Balsamic Poppy Seed Dressing Ingredients: 6 cups baby spinach 1 cup fresh strawberries, hulled and sliced 1/3 cup sliced red onion 1/3 cup crumbled goat cheese or feta 1/4 cup toasted sliced almonds or walnuts Optional: 1/2 avocado, sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 teaspoon poppy seeds Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified. In a large salad bowl, combine baby spinach, strawberries, red onion, and avocado (if using). Drizzle with the dressing and toss gently to coat. Sprinkle with goat cheese and toasted nuts just before serving. Serve immediately for best texture and flavor. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 220 kcal per serving | Servings: 4 servings #strawberrysalad #spinachsalad #summerrecipes #freshfruitinspo #easyhealthyrecipes #saladwithfruit #balsamicdressing #goatcheeselove #quickmeals #superfoods #lightlunch #seasonaleating #veggielove #sweetandsavorysalad #glutenfree #healthyandfresh #plantbasedoption #vibrantsalad #springeats #saladrecipe Juicy strawberries + fresh spinach = salad bliss Top with creamy goat cheese and a tangy poppy seed dressing for the perfect bite!

Cranberry and Pecan Salad Fresh Greens with Dried Cranberries, Toasted Pecans, and Tangy Balsamic Vinaigrette Ingredients: 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine) 1/2 cup dried cranberries 1/2 cup toasted pecans, roughly chopped 1/4 cup crumbled goat cheese or feta 1 small red onion, thinly sliced 1 crisp apple (e.g., Honeycrisp), thinly sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. In a large salad bowl, combine mixed greens, cranberries, pecans, red onion, and apple slices. Drizzle with the prepared dressing and toss gently to coat. Top with crumbled goat cheese or feta. Serve immediately for maximum freshness and crunch. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 240 kcal per serving | Servings: 4 servings #cranberrysalad #pecansalad #holidayrecipes #wintersalad #saladwithfruit #balsamicvinaigrette #easygreens #goatcheeselove #fresheats #healthyrecipes #lightlunchideas #fallflavors #applepecansalad #simpleandfresh #seasonaleating #veggielovers #quicklunchideas #superfoodsalad #fruitandnutcombo #crunchysalad Crisp greens + sweet cranberries + toasted pecans = salad perfection This 10-minute dish is fresh, festive, and full of flavor!

Watermelon and Feta Salad Juicy Watermelon & Crumbled Feta Summer Salad Ingredients: 4 cups seedless watermelon, cubed 1 cup cucumber, thinly sliced 1/2 small red onion, thinly sliced 3/4 cup crumbled feta cheese 1/4 cup fresh mint leaves, torn 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze (optional) 1 tablespoon fresh lime juice Salt and black pepper, to taste Directions: In a large bowl, gently toss the cubed watermelon, cucumber slices, and red onion. Drizzle with olive oil and lime juice, then season lightly with salt and pepper. Add the crumbled feta and torn mint leaves. Gently toss once more to combine. Transfer to a serving dish and, if desired, drizzle with balsamic glaze for an extra layer of flavor. Serve immediately or chill for 15–20 minutes before serving. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 180 kcal | Servings: 4 #watermelonsalad #fetasalad #summerrecipes #refreshingsalads #mintysalad #fruitandsalad #easymeals #healthyfood #saladideas #watermelonfeta #quickrecipes #lightlunch #picnicfood #lowcaloriemeals #greeksaladstyle #hydratingfoods #glutenfree #vegetarianrecipe #brightflavors #sweetandsalty Nothing says summer like this Watermelon and Feta Salad! Fresh, light, and packed with sweet-salty magic.

Mushroom and Spinach Soup Earthy Mushroom and Baby Spinach Soup with Garlic and Herbs Ingredients: 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 lb (450g) mushrooms, sliced (cremini, button, or a mix) 4 cups vegetable broth 2 cups baby spinach 1/2 cup coconut milk or heavy cream 1 teaspoon dried thyme Salt and pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant (about 3–4 minutes). Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and begin to brown. Pour in the vegetable broth and bring to a simmer. Add dried thyme, salt, and pepper. Simmer uncovered for 10 minutes. Stir in the coconut milk or cream and the baby spinach. Cook for another 3–4 minutes, until the spinach wilts and the soup is heated through. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 170 kcal | Servings: 4 servings #vegetariansoup #mushroomsoup #spinachrecipes #healthycomfortfood #meatlessmeals #dairyfreeoption #plantbasedcomfort #souprecipe #glutenfreesoup #onepotmeal #autumncooking #veganfriendly #herbsandgreens #creamywithoutcream #quickdinner #lightlunchideas #midweekmeals #healingfoods #souplovers #savoryandfresh Cozy up with a bowl of Mushroom and Spinach Soup — earthy, warm, and packed with wholesome flavors!