I wanted a salad that tasted like the crisp season that is falling upon us. The citrus notes of the mandarin oranges and lemon juice, the tart bite of the Granny Smith apple, the sweetness from the dried cherries and the salty note from the feta cheese are a medley that you want to try.

I don’t know about you, but I am ALWAYS on the hunt for a delicious, fresh pasta salad and this one did not disappoint. Chocked full of fresh summer veggies such as roasted beets, corn, zucchini, summer squash and spinach and then tossed in a simple to make basil vinaigrette, this salad is the perfect go to for your next picnic, gathering, family brunch or a meal prepped lunch!

This plant-based dish has it all: creaminess from the coconut milk, sweetness from the potatoes, crunch from the cauliflower and an aroma of curry from the spices. Give this one a try!

A medley of all things healthy, fresh, herby, lemony, crisp, and savory. Eat it warm with the freshly cooked quinoa and roasted veggies or meal prep for your week and have a cold bowl ready to go!