When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.

I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table. 

The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:

• It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
• The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.

Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.

Ingredients You’ll Need

You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.

You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing. 

Fruit Salad Ingredients

Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.

Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad. 

Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.

Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.

If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.

Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.

Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.

If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.

Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.

If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.

Dressing Ingredients

The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:

Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.

Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.

Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.

How to Make Fruit Salad For Thanksgiving

When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.

What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.

Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.

Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.

Gently toss all your fruit to coat it with the dressing.

Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.

Make-Ahead, Storage & Serving Tips

While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:

Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.

Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.

Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.

Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table

Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.

Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.

Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.

Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.

Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.

Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.

Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.

What to Serve It With

This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:

• If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
• You can also spoon some fruit salad over a bowl of  Vanilla Yogurt for a quick breakfast or snack. 
• And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.

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Other Fruit Salads You Might Like

If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:

• If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
• For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.

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Thanksgiving Fruit Salad Recipe

A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.

Course Vegan side dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 2 tablespoons maple syrup or honey
• 1 teaspoon orange zest
• ½ cup orange juice freshly squeezed
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon or apple spice

For the fruit:

• 2 medium apples cut into cubes ~ 3 cups
• 2 medium pears cut into cubes ~ 3 cups
• 1 cup seedless green grapes cut in half
• 1 cup pomegranate arils
• 2 oranges cut into small pieces ~ 2 cups
• 1 kiwi cut into cubes ~ ½ cup
• 1 cup pecans or walnuts

Optional Garnish:

• A handful of fresh mint leaves torn

Instructions

• To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
• Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
• Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
• When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg

If you’ve ever hosted a holiday dinner, you know the struggle: one guest wants turkey, another is vegetarian, and someone else is vegan (and gluten-free, of course). You need a dish that can compete with turkey while meeting all the dietary requirements.

That’s where this Quinoa Stuffed Acorn Squash recipe comes in. I came up with it when my best friend showed up with her new boyfriend to last year’s Thanksgiving dinner, who happens to be vegan. And let me tell you, it served its purpose.

It worked beautifully as a plant-based holiday main dish for him, while the rest of the crowd enjoyed it as a side dish with turkey. The good news is that you can serve it warm, at room temperature, or cold, making it a no-fuss recipe that checks all the boxes.

Ingredients You’ll Need

This is one of those recipes that includes all the best festive fall ingredients. The full list with exact amounts is in the recipe card below, but here are a few helpful notes from my recipe testing:

Acorn squash: While it may be available year-round in most grocery stores, it is at its peak in the fall and winter months. To choose the best squash, look for a mix of dark green and orange skin colors that look slightly dull (not shiny). It should feel firm and heavy. You can use traditional green acorn squash or try white, golden, or even carnival squash. 

Quinoa: Use the type of quinoa you prefer, such as white, red, black, or a mix of all three. You can cook quinoa on the stove, make microwave quinoa, or even make pressure cooker quinoa for a hands-off method. If you are not a fan of quinoa, you can swap it with cooked wild rice, farro, or couscous.

Apples:  I love using Fuji apples here, but Gala and Honeycrisp also work. If you like a tangier bite, go for Granny Smith. You can also swap the apples for pears for a sweeter bite.

Dried Fruit: I prefer dried cranberries for this recipe, but I like to chop them so they are easier to chew. You can also mix it up with other dried fruits, such as chopped apricots or dates.

Nuts: Pecans are my favorite here, but you can use walnuts, almonds, or whichever nut you prefer. 

For a nut-free option, try toasted pumpkin seeds or sunflower seeds. I usually opt for roasted nuts for extra flavor, but raw ones also work well.

Herbs: I am using fresh parsley, but you can also add other fresh holiday herbs like thyme, sage, or rosemary. During the fall, stores like Trader Joe’s often have holiday herb bundles, and they work perfectly here.

How to Make Roasted Vegan Stuffed Acorn Squash

From start to finish, this vegan stuffed squash takes less than an hour to make. The process consists of three parts: roasting the acorn squash, preparing the quinoa and apple filling while it bakes, and filling the roasted squash with the stuffing. Here’s how I do it: 

Step 1 – Cut the Acorn Squash: You should exercise extreme caution when cutting acorn squash, especially if you have kids around. Start with a sharp knife to make the job easier and safer. 

First, cut a thin slice off the bottom so it can sit flat on your cutting board. Then cut from top to bottom vertically, pressing the tip of the knife into the center and working your way down until you have two halves. 

Lastly, scoop out the seeds and stringy bits inside. You can toss these or bake them; they make a delicious crunchy snack. 

Step 2 – Season and Roast the Squash: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 

Mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper in a small bowl. Brush the cut sides of the squash with a little olive oil and sprinkle it with the spice mixture.  

Place the acorn squash halves cut-side down to help the edges caramelize and keep the flesh tender. Roast for about 40 minutes, until you can easily slide a fork through the meat. Your kitchen will smell heavenly while these are baking.

Step 3 – Make the Quinoa Filling: While the squash is roasting, sauté the onion and celery in a pan over medium-high heat until softened for 8-10 minutes, stirring frequently.

Then, add the apples and cook until they’re just soft enough, but not mushy. Stir in the garlic, cooked quinoa, cranberries, and pecans. Let it sit so the quinoa absorbs all the flavors, and add the parsley at the very end.

Step 4 – Assemble and Serve: Remove the roasted acorn squash halves from the oven and let them cool for 10 minutes. Then flip and fill each half with the quinoa mixture.

The acorn squash filling/stuffing recipe below yields 3-4 cups of filling. If you have leftovers, you can enjoy them as a side dish or a quick lunch the next day. It can also be served as a standalone side dish.

You can serve your filled acorn squash right away, or optionally, for a crispy, golden topping, return the stuffed squash to the oven and bake for an additional 10 minutes until the pecans are toasted and the quinoa looks golden brown. Garnish with fresh parsley, pomegranate arils, and your preferred toppings before serving.

Make Ahead, Storage & Reheating & Instructions

I love making this stuffed vegan squash recipe not only because it is a feast for the eyes, but also because you can easily prepare it ahead and serve it warm or cold, making it easy to incorporate into your holiday meal prep schedule.

Make Ahead: You can prepare the quinoa stuffing 1-2 days in advance, bring it to room temperature, and store it in an airtight container in the fridge. You can also roast the squash halves a day ahead, let them cool to room temperature, and refrigerate. When you are ready to serve, reheat the filling, stuff the squash, and warm them in the oven at 275°F (135°C) until heated through.

Alternatively, you can assemble the whole thing a day in advance, bring to room temperature, and store it in an airtight container. An hour before serving, you can reheat it in a low-heat (275°F (135°C)) oven for 15 minutes, or until heated through.

Storage: After the stuffed squash has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. The leftovers make the most delicious lunch the next day.

Freezing: While you can technically freeze baked acorn squash, I don’t recommend it. It causes the squash to release extra water when thawed, resulting in a mushy texture and minimal flavor.

What to Serve with Quinoa-Stuffed Acorn Squash

This quinoa stuffed squash is one of those recipes that can play more than one role on your holiday table. You can enjoy it as a main dish for a vegetarian or vegan dinner, or serve it as a side alongside your favorite holiday mains. Here are a few of my favorite pairings:

• With a veggie side: Pair it with my Maple Balsamic Brussels Sprouts for a sweet and savory combination that will feel elevated without the extra work.
• With a holiday salad: My Harvest Salad Recipe includes kale, apples, dried figs, pomegranate arils, and pecans. It’s the perfect colorful salad to add to your Thanksgiving or Christmas table.
• With cranberry sauce: A scoop of my Cranberry Sauce with Maple Syrup adds just the right touch of tartness and sweetness to balance the richness of the squash.
• With meats: Serve this stuffed acorn squash with quinoa alongside Herb Roasted Turkey, Reverse Sear Prime Rib, or Reverse Sear Beef Tenderloin for a complete holiday spread.

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Other Acorn Squash Recipes You Might Like

If you enjoyed this vegan acorn squash recipe, you might like these other fall favorite squash recipes:

• If you are craving a fall salad, try my Acorn Squash Salad. Made with arugula, pepitas, cranberries, goat cheese, and pomegranate seeds, it has everything you crave during the holiday season.
• Another reader favorite squash recipe is my Roasted Acorn Squash Slices! It takes the basic acorn squash but turns it into an easy side dish with a quick maple-cinnamon glaze.

Photos by Tanya Pilgrim.

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Quinoa Stuffed Acorn Squash Recipe

Tender roasted squash halves filled with a savory-sweet quinoa stuffing of apples, cranberries, pecans, and fresh herbs. Vegan, gluten-free, and make-ahead friendly, this is the perfect holiday main or side dish.

Course Side

Cuisine American

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 4 large acorn squash cut in half and seeds removed

To Make the Stuffing:

• 1 tablespoon olive oil
• 1 onion medium-size / chopped (~1 1/4 cup)
• 3 stalks celery chopped (~3/4 cup)
• 1 apple peeled and cut into small ½ inch cubes
• 2 cloves garlic minced
• 2 ½ cups cooked quinoa from 1 cup uncooked quinoa
• ½ cup dried cranberries chopped finely
• ½ cup pecans coarsely chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh parsley chopped, plus more as garnish
• Handful of pomegranate seeds as garnish (optional)

Instructions

• Preheat the oven to 400°F (204 °C). Line a baking sheet with parchment paper.
• In a small bowl, mix together onion powder, garlic powder, cinnamon, cumin, salt, and pepper.
• Brush the insides of acorn squash with olive oil.
  
• Sprinkle each half with the spice mixture, ensuring that it is evenly distributed.
• Arrange the squash cut-side down and roast for 40 minutes, or until a knife inserted into the flesh of one of the squash comes out easily. Let it cool on the counter for 5 minutes before stuffing.
• While the acorn squash is roasting, make the stuffing. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, and cook, stirring frequently, until translucent, 5-6 minutes.
• Add the apple and cook for 3-4 more minutes, or until the apples are softened.
• Stir in the garlic and cook for 30 seconds.
  
• Add the cooked quinoa, cranberries, pecans, and season with salt and pepper. Give it a stir and turn the heat to medium-low. Let it cook for 7-8 minutes, stirring occasionally to ensure it remains moist. If you feel like it is drying, add in a few tablespoons of water.
• Taste for seasoning and add more, if necessary. At the last minute, stir in the parsley.
• To assemble, fill each roasted acorn squash half with the stuffing and garnish it with pomegranate seeds (if using) and more parsley before serving.
  

Notes

• Yields: This recipe makes 8 halved stuffed acorn squash, which is ideal for serving 8 as a side dish. If you are serving it as a main dish, I would recommend serving 2 halves per person. The nutritional values listed below are per serving of one half.
• Filling: Take the time to cut up your apple evenly to ensure that you get some with each bite. I also recommend chopping up the cranberries for the same reason.
• Make ahead: You can roast the acorn squash and make the filling a day (or two) in advance. Bring them to room temperature and store them in an airtight container in the fridge. Assemble and bake right before serving.
• Storing leftovers: Bring them to room temperature and store in the fridge in an airtight container for 3-4 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 48g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 461mg | Potassium: 979mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1037IU | Vitamin C: 29mg | Calcium: 104mg | Iron: 3mg

Using apples in a savory salad isn’t new, but I think most apple salads miss a chance to pair them with something as sturdy and earthy as kale. A good dressing is key, especially when kale is involved, because let’s be honest, on its own, it’s not everyone’s favorite (my husband would agree). 

For me, the magic is in the balance of textures and tastes. Sweet, crisp apples meet earthy kale, all tied together with a dreamy maple Dijon dressing. Then comes the crunch from sunflower seeds, which makes every bite a little more exciting.

I call it a slaw because I was inspired by the Kale Apple Slaw at Tropical Smoothie Café, a cult-favorite dish that I loved so much that I had to recreate it in my own kitchen. It’s the kind of salad I make as part of my weekly meal prep because it holds up so well in the fridge. 

One bite and I think you’ll agree, let’s make it together.

Kale and Apple Slaw Ingredients 

You only need a handful of produce and a few basic pantry staples to make this fresh kale apple coleslaw. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing on ingredients and substitutions:

For the Dressing

It is no secret that the dressing is the most important part of any kale salad, as sturdy kale leaves can use a ton of help when it comes to flavoring. I decided to use my Maple Dijon Vinaigrette as it offers the perfect balance of sweet and tangy flavors that complements the rest of the ingredients.

Below are a couple of notes from my recipe testing:

Maple syrup: I love the caramel-like sweetness it brings with the Dijon. For a lighter, citrusy twist, swap it with orange juice. Honey also works if you prefer a richer sweetness. I tested this slaw with all three, and while each works, they give the salad a slightly different character.

Apple cider vinegar: A key ingredient. It adds acidity to the dressing and also ties the apples into the overall flavor. If you don’t have it, red wine vinegar works too, but the taste is a little sharper.

For The Slaw

Apple: Crisp, firm apples hold up best. Fuji, Pink Lady, and Honeycrisp are my top picks, though tart Granny Smith is also great. Whatever you choose, slice or cube them just before serving to avoid browning.

Kale: I usually go with curly kale, but lacinato kale (aka Tuscan kale) works just as well. Each type has a different flavor and texture. If you’re not sure which to use, my Types of Kale guide can help you decide.

Seeds and nuts: I often use sunflower seeds, especially when I want to keep the recipe nut-free. When I do use nuts, I prefer raw almonds, pecans, or walnuts. Their mild taste lets the kale and apples stand out.

Cabbage: Red cabbage adds color and a subtle earthy note, but green cabbage works if that’s what you have. The thinner you slice it, the better it absorbs the dressing. I usually shred it with this insert I keep in my food processor, which I’ve found safer and quicker than a traditional mandoline. If you’re pressed for time, a bagged coleslaw mix is a fine shortcut.

Red Onion: Even though red onion has a stronger taste, I like using it here because it stands up well against hearty kale and crisp cabbage. If you prefer something milder, green onions are a good alternative.

How to Make Kale Apple Slaw

One of my favorite things about this kale apple salad, besides how fresh and crunchy it is, is how easily it fits into any meal. It lasts for days in the fridge and pairs with just about anything. Here’s how I put it together:

Step 1 – Make the salad dressing: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper. 

Then, add the sliced red onion to the dressing mixture and let it steep in the mixture while you prepare the rest of the ingredients. The vinegar takes away the sharp edge of raw onion, making it softer and slightly sweeter.

Step 2 – Prepare the salad: In a large mixing bowl, add the shredded kale, shredded carrots, and sliced red cabbage. Drizzle with the dressing and red onion, then use your hands to lightly massage the kale to break down the tougher parts of the leaves, making them more tender, less bitter, and better at soaking up the dressing. 

Step 3 – Serve: Top it off with the sliced apple and sunflower seeds. Toss the mixture one more time to evenly distribute the toppings, and serve immediately for the best crunch and freshest flavor.

How To Make Ahead and Store?

This easy slaw recipe is meal-prep friendly, holding up beautifully in the fridge for days, so you can enjoy a crisp side dish all week long. Here are the best ways to ensure it stays fresh:

Make ahead: The Maple Dijon Vinaigrette can be prepared up to 2 days in advance and stored in a mason jar in the fridge. On the day you plan to serve, simply toss it with the kale, cabbage, and carrots, then add the apples just before serving. Assembly takes only about 5 minutes.

Storage: Once assembled, the slaw will keep in an airtight container in the fridge for up to 3 days. For the best texture and color, slice the apples right before eating to prevent browning.

What to Serve with Apple Kale Slaw

This kale and apple slaw is one of those salads that just works with almost anything. It’s crisp, colorful, and adds a fresh bite that makes any meal feel a little brighter. Here are a few of my favorite ways to enjoy it:

• Pair it with grains: For a more filling meal, consider adding a cooked grain like quinoa, bulgur wheat, or wild rice. They will soak up the maple dijon dressing and turn it into a quick lunch you can grab from the fridge.
• With turkey: If you need a light but satisfying dinner in under an hour, pair this slaw with my Turkey Tenderloin. The turkey is juicy, tender, and quick to cook, so you can have a balanced meal even on a weeknight. 
• With chicken: My Baked Bone-In Chicken Breast is one of my favorite proteins to serve on top. The crispy skin and juicy meat add just enough richness.
• With meatloaf: Serve the slaw with my Turkey Meatloaf to lighten up a classic comfort food dinner. The fresh crunch balances the comfort of the meatloaf without feeling heavy.

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Other Kale Recipes You Might Like:

If this recipe convinced you to give kale a chance, I am confident that you’ll be looking for more. So, here are a few other fresh kale salad recipes that I know you’ll enjoy:

• If you’re in the mood for something cozy and seasonal, my Fall Harvest Salad is packed with all the fall flavors we love and is drizzled with a sweet dressing that ties it all together.
• For a crunchy, make-ahead option, my Brussels Sprout Kale Salad includes shaved Brussels sprouts and kale with a bright vinaigrette.
• And when you’re craving something simple and satisfying, my Kale and Avocado Salad comes together in minutes with a sweet-sour dressing you’ll want to drizzle on everything.

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Kale Apple Slaw Recipe

15 minute Kale Apple Slaw recipe that is perfect for a satisfying and filling meal. Also gluten free and vegan, you can make a batch as a part of your weekly meal prep and enjoy it throughout the week.

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 clove garlic minced
• 2 tablespoons apple cider vinegar or red wine vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ small red onion sliced thinly

For The Kale Apple Slaw

• 6 cups curly kale (1 bunch destemmed and cut into ribbons)
• 2 carrots shredded
• 1 cup red cabbage sliced thinly
• 1 apple sliced thinly
• 1 cup sunflower seeds or any other nuts

Instructions

• To make the salad dressing: Whisk together maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt and pepper in a small bowl or in a mason jar. Add in the sliced red onion and let it steep in it as you work on the rest of the ingredients.
  
• To make the Apple Kale Slaw: Place kale, shredded carrots and sliced red cabbage in a bowl. Drizzle it with the dressing. Using clean hands, give them a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften.
  
• Top it off with sliced apple and sunflower seeds. Give it a toss and serve.
  

Video

Notes

• Yields: This recipe makes about 7 to 8 cups of salad and is ideal for four servings. The nutritional values below are per serving.
• Steep the red onion: This is an optional step but letting your red onion slices soak in the dressing will give them a great texture and make them less bitter and overpowering.
• Slice everything thinly: To make sure every bite of this recipe bursts with flavor, make sure you thinly slice all of your ingredients. Small pieces make it easier for your veggies to soak up the tangy dressing.
• Massage the kale: Though it may seem like an odd step, massaging the kale is crucial to giving your leaves the perfect, tender texture. The massaging process infuses the kale with the acidic dressing, which helps break down the parts of fresh kale that are hard to digest.
• Storage: Once prepared, kale and apple coleslaw will stay fresh in an airtight container for up to 3 days. Be sure to store it in an airtight container in the fridge.

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 381mg | Potassium: 585mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8535IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 3mg

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

Whether you enjoy it warm straight from the pot, spooned over oatmeal, used as a natural sweetener in baking, or frozen for later, this homemade applesauce recipe is a cozy and versatile fall staple you’ll want to make again and again.

It seems to happen every fall. We go apple picking, and I come home with more apples than I know what to do with. On our last trip to Ellijay in North Georgia, I thought I had planned better, but once again, we returned with bags and bags of apples. 

That is when I turn to this homemade applesauce recipe. The slow cooker does all the work, and the best part is that no sugar is needed.

As the apples cook low and slow, their natural sugars become richer and sweeter, giving you an applesauce that tastes just right without any extra sugars. 

Over the years, I have tried this recipe with many different apple varieties and found that a mix of sweet and tart apples gives the best flavor and balance, which is why this is the version I keep coming back to.

Notes on the Ingredients You’ll Need

You really only need three main ingredients to make this applesauce crock pot recipe: apples, water, and some lemon juice. Everything else is optional. 

You can find the exact measurements in the recipe card below, but here are some notes from my testing on base ingredients:

Apples: Any type of apple will work here, so use the ones you love most or mix a few. Apples like Fuji, Honeycrisp, and Gala are sweeter, while a Granny Smith apple or Cortland are a bit more tart. 

I usually go with a mix of Fuji, Honeycrisp, and Gala, and add one Granny Smith. And you do not need all of those. One or two types are sufficient.

You’ll need about 3 pounds total (6-8 medium apples), which makes around 4 cups of applesauce. If your apples are very different in size, weighing them is the easiest way to make sure you have enough.

I peel my apples because I prefer a creamy and smooth applesauce. However, if you prefer to cook them with their skin on, you certainly could, but just know your applesauce won’t be as smooth.

Water: You only need about 1/2 cup for 3 pounds of apples. If you want a sweeter applesauce, you can swap the water for apple juice.

Lemon juice: A little squeeze of fresh lemon juice brightens the flavor and keeps the applesauce from browning as it cooks. I’ve tested this recipe with and without it, and the version with lemon offered a more complex flavor.

Spices: Since I like to use this applesauce in baking and cooking, I keep the spices to a minimum, but feel free to pick and choose as you prefer. I find that a couple of cinnamon sticks, cloves, and a pinch of freshly ground nutmeg work beautifully.

Sweetener (Optional): Since the cooked apples are already sweet, I prefer not to add any sugar. However, if you want yours sweeter, you can sweeten it with granulated or brown sugar, honey, or maple syrup after it is cooked. Start with a small amount (about ¼ cup), taste, and adjust from there.

How to Make Applesauce in a Crockpot: Step-by-Step Instructions

The beauty of making applesauce in a slow cooker is that it’s almost completely hands-off. Simply peel and chop the apples and toss them into the crock pot, and let it do its thing. Here’s how I make it, step by step:

Step 1 – Prep the Apples: Peel, core, and chop about 3 pounds of apples. While you do not need to cut them perfectly, it is best to aim for medium chunks. This way, they can cook evenly and soften without turning mushy too quickly.

Step 2 – Load the Slow Cooker: Add the apples, lemon juice, water, spices, and a pinch of salt to the crockpot. Give everything a quick toss so the apples are coated. It may look like there is not enough liquid at first, but the apples will release a lot of their juices as they cook.

Step 3 – Cook: Cover with the lid and cook on high for 3 to 4 hours or on low for 5 to 6 hours. Use high heat if you want applesauce ready the same day, or low heat if you prefer to set it in the morning and come back to it later. If you can, stir it once or twice to keep the apples cooking evenly.

Step 4 – Mash or Blend: Once the apples are soft and falling apart, it is time to blend. The tool to use depends on the texture you are going for. Use:

• A potato masher, if you prefer a chunky applesauce
• An immersion blender, if you want it to be smooth. I usually do this right in the crock pot. 
• A Vitamix if you want it to be extra silky and smooth.

I have tested all three, and it really comes down to what you like best.

Step 5 – Taste and Adjust: This applesauce is usually sweet enough on its own. But if you prefer a sweeter flavor, add a little sugar, honey, or maple syrup at this stage. I would recommend starting with a small amount, tasting it, and adding more if needed.  

Step 6 – Let it Cool: Enjoy warm, or let it cool completely before transferring to mason jars or airtight containers.

How to Store, Freeze, and Reheat Your Applesauce

Chances are you will end up with more applesauce than you can eat in one sitting, and personally, that is the best part. It keeps so well that you can enjoy it all week or even freeze it for later. 

Storage: Bring your applesauce to room temperature and scoop it into glass jars. It will stay fresh in the refrigerator for up to 5 days. 

Freezing: Divide it into smaller portions (I usually do 1 cup) and store in freezer-safe containers. I like using Weck jars because, unlike mason jars, they can be used to freeze food. Alternatively, you can use reusable bags (such as Stasher Bags) to save space in your freezer.

Thawing and Reheating: To enjoy, just thaw it overnight in the fridge. When you are ready to eat, warm it gently on the stovetop or in the microwave until it is heated through.

Notes from My Kitchen: What I Learned Making This Recipe

While this slow cooker applesauce recipe is simple, here are a few things I learned during testing that will help you get the best results:

• Flavors get more intense as they cook: As apples cook down, the flavors concentrate. The apples become sweeter, lemon juice tastes more sour, and cinnamon gets stronger. Keep add-ins minimal at first. You can always add more later, but you cannot remove it.
• Whole spices vs ground spices: In my first recipe testing, I used a small amount of ground cinnamon, but in the finished applesauce, the flavor was overpowering. Whole spices, such as cinnamon sticks or cloves, provide a more balanced result. If you only have ground spices, start with just a pinch and adjust to taste after blending.
• Make it your own: Store-bought applesauce often comes in different flavors, but you can easily flavor your homemade version. My favorites are Maple-Vanilla (a splash of maple syrup and vanilla, which I love with pancakes on the weekend) and Pumpkin Spice (just a pinch is enough for a cozy fall twist).
• Baby-friendly: If you are planning to serve this applesauce to your baby, keep it simple by skipping the spices and blending until very smooth. Freeze in silicone trays or small cubes for easy single servings. Always check with your pediatrician for feeding guidance.

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More Apple Recipes to Try

During the apple season, I make this slow cooker applesauce recipe on repeat, but I also love finding new ways to use apples throughout the week. Here are a few that I make often:

• My Apple Cinnamon Oatmeal is a quick stovetop breakfast that comes together in just 15 minutes with oats, apples, almond milk, and some maple syrup.
• For dessert, try my No Butter Apple Crisp. Made with oats and almond flour, it features a crispy topping that is dairy-free and refined sugar-free.
• If you are looking for something fresh, my 15-minute Kale Apple Slaw is tossed in a tangy maple Dijon vinaigrette, making it the perfect side dish for your favorite protein.

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Crockpot Applesauce Recipe

Learn how to make applesauce in your slow cooker with just a few simple ingredients. Made without any extra sugar, this is the best way to preserve apples and enjoy all year long.

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4 cups

Calories 181kcal

Author Aysegul Sanford

Equipment

• Slow Cooker

Ingredients

• 3 pounds apples peeled, cored and cut into 1-inch cubes – 6-8 apples depending on their size
• ½ cup water
• 1 tbs lemon juice
• 2 cinnamon sticks
• pinch ground nutmeg optional

Instructions

• Layer sliced apples in the bowl of a slow cooker. Pour in the water and lemon juice.
• Add in the cinnamon sticks, salt, and ground nutmeg. Stir to combine.
• Cook in high heat setting up to 3-4 hours, or in low heat setting for 5-6 hours. Depending on your slow cooker the timing might be slightly different so keep a close eye after the 3-hour mark. I also recommend giving it a stir a few times during the cooking process.
• Transfer the now-softened-apples into a high power blender (such as Vitamix) and puree until smooth. Alternatively, you can use an immersion blender, but it might take longer for it to be completely pureed.
• Let it cool completely and then divide it amongst jars.

Notes

• Yields: This recipe makes about 4 cups of applesauce. The nutritional values below are per cup.
• When you first put all the ingredients in the crockpot, you might think that there is not enough liquid. During my recipe testing, I found that if you add more than 1/2 cup of water, the applesauce becomes too watery.
• I intentionally used cinnamon sticks instead of ground cinnamon. As the apples cook, the flavors of every ingredient amplify. I found that ground cinnamon was a bit overpowering, whereas a cinnamon stick provided a more subtle cinnamon flavor. If you do not have cinnamon sticks, you can use ground cinnamon, but I recommend starting with a small amount, no more than 1/4 teaspoon.
• Storage: Leftovers will keep fresh in airtight containers for up to 5 days in the fridge.
• Freezing: Portion your applesauce into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 181kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 364mg | Fiber: 9g | Sugar: 35g | Vitamin A: 184IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 1mg

What is Shepherd Salad?

If there were such a thing as the easiest salad in the world, Shepherd Salad would probably top the list. 

The name may sound a little unusual, but it comes from humble origins. In the countryside of Turkey, shepherds carried simple, inexpensive ingredients like tomatoes, cucumbers, onions, and peppers. Out in the fields, they would quickly chop everything and dress it with olive oil and lemon juice for a fresh, no-cook meal.

Because these were the kinds of ingredients that were affordable and easy to find, Shepherd Salad has always been considered a simple, everyday dish rather than a luxury.

Today, Çoban Salatası remains a staple across Turkey and the Eastern Mediterranean. While it shares some similarities with Greek Salad, Shepherd Salad does not usually include cheese or olives, keeping it lighter and more refreshing. 

I left Turkey over 20 years ago, but to this day, I still make this salad almost daily when summer produce is at its peak. It’s one of those recipes that instantly brings me back home.

Simple Ingredients You’ll Need 

You’ll only need a handful of fresh vegetables and pantry staples to make this easy summer salad. You can find the full ingredient list in the recipe card below, but here are a few helpful notes from my experience and from how it is traditionally made in Turkey:

Tomatoes: Use the ripest, juiciest tomatoes you can find. Heirloom, Roma, cherry, or even steak tomatoes all work well.

Cucumbers: The authentic Turkish shepherd salad recipe uses Persian cucumbers, which are crunchy and with fewer seeds compared to English cucumbers. However, both types can be used in this recipe. If your cucumbers are freshly picked, it is not necessary to peel them, but I recommend tasting them, as older cucumbers may have bitter skin.

Scallions: I opted for scallions (also known as green onions) for their mild flavor, but finely chopped red onion or white onion can be used if you prefer a sharper bite. If you’re using green onions, you can use both the white parts and the green parts.

Green peppers: Traditionally, this salad is made with a Turkish pepper called sivri biber, a long, slender pepper that can range from mild to hot. Since I can’t find it here in the US, I usually use Anaheim peppers or jalapeños. For a milder option, a green bell pepper works as well.

Lemon juice: For the best taste, use freshly squeezed lemon juice, but in a pinch, bottled juice would also work. You can also swap it with white wine vinegar, apple cider vinegar or red wine vinegar for a slightly different tang.

Olive oil: I recommend using a mild-flavored extra virgin olive oil.

Sumac powder: Sumac is usually available in the Middle Eastern or Mediterranean section of most grocery stores, sold as sumac spice or sumac powder. I often buy mine online, and if you are new to sumac, I really like Eastanbul Sumac Spice.

Just be sure to check the best-by date, as sumac has a shorter shelf life than many other spices (usually around 6 months).

Fresh herbs: I use fresh flat-leaf parsley in this recipe, but you can easily switch it up with whatever herbs you have on hand. In Turkey, it is very common to add fresh mint, fresh dill, or even a mix of the two.

How to Make Turkish Shepherd Salad (Step-by-Step Guide)

Making Shepherd’s Salad couldn’t be simpler. You don’t need any special equipment; just a sharp knife, a cutting board, and a bowl. Here’s how to prepare it:

Step 1 – Chop the vegetables: One of the hallmarks of this salad is that everything is cut into small, even pieces. This way, every bite has a little bit of everything. Dice the tomatoes, cucumbers, scallions, and peppers, then transfer them to a large bowl.

Step 2 – Add the dressing: Drizzle the vegetables with lemon juice and olive oil. Sprinkle with sumac, salt, and black pepper.

Step 3 – Finish with herbs: Add the chopped parsley on top. Using salad tongs (or clean hands), gently toss until the vegetables are evenly coated. Tossing gently is key, as it helps keep the tomatoes from getting mushy.

Step 4 – Serve: Enjoy right away while the vegetables are crisp and fresh. Shepherd’s Salad is best served immediately, since the salt and lemon juice draw water out of the vegetables, and the salad can become watery if it sits too long.

Storing Leftovers & Making Ahead

Making Ahead: You can chop the vegetables a few hours in advance and store them covered in the refrigerator. For the best texture, wait to add the dressing until just before serving to keep the vegetables crisp and prevent too much liquid from collecting in the bowl.

Storing Leftovers: Place any leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind that the vegetables will naturally release some liquid as they sit, which will make the salad softer the next day. If that happens, just give it a quick toss and, if needed, add a squeeze of fresh lemon juice to brighten it back up.

Freezing: Freezing is not recommended since the vegetables lose their crisp texture once thawed. For the freshest taste and crunch, enjoy this salad right away.

Delicious Ways to Serve Turkish Shepherd Salad:

The pairing options are endless for this Turkish tomato and cucumber salad. While you can enjoy it with nearly any meal, here are some of my favorite ways to serve it:

• As a side dish: Shepherd’s Salad is a natural pairing with grilled meats like Adana Kebab and Grilled Harissa Chicken, but it also makes an excellent addition to classic Turkish summer dinners such as Karniyarik, stuffed eggplants with ground beef, Ground Beef Stuffed Onions, and vegetables. 
• As part of a vegetarian meal: If you want to serve it the way we often do in Turkey, pair Shepherd’s Salad with a bowl of Bulgur Pilaf and a glass of Ayran, the traditional yogurt drink. This is how I’ve enjoyed quick summer lunches for years. Simple, refreshing, and satisfying.
• As a topping for grain bowls: Use it as a light, refreshing topping in dishes like Chicken Shawarma Bowls or Beef Shawarma, paired with rice or bulgur pilaf.
• In a mezze platter: If you want to continue with the Mediterranean flavors, you can serve it in a mezze spread with Pita Bread, or tuck it into Lavash Bread with Hummus for a light and satisfying bite.

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Turkish Shepherd Salad Recipe

An authentic Turkish Shepherd Salad (Çoban Salatası) made with juicy tomatoes, crisp cucumbers, peppers, onions, and parsley. Light, refreshing, and ready in just 15 minutes.

Course Side Dish – Salad

Cuisine Turkish Cuisine

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 119kcal

Author Aysegul Sanford

Ingredients

• 3 medium-sized tomatoes diced into 1 ½ inch cubes
• 3 Persian cucumbers peeled and sliced ¼ inch thick
• 2 scallions both green and white parts, thinly sliced
• 2 green peppers Aneheim peppers, jalapenos, or serrano peppers – seeds removed and sliced thinly
• 3 tablespoons lemon juice freshly squeezed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon sumac
• ¼ cup fresh parsley chopped

Instructions

• Place tomatoes, cucumbers, scallions, and green peppers in a large bowl or a large platter.
  
• Drizzle it with lemon juice, olive oil, and season with salt, pepper, and sumac.
• Sprinkle it with fresh parsley and toss to combine.
  
• Serve it right away.

Notes

• Yields: This recipe makes about 6 cups of salad (depending on the size of your vegetables), and it is ideal for 4 (large) servings. The nutritional values below are per serving.
• Storage: Place leftovers in an airtight container and keep them in the fridge for up to 2 days. It is normal for the vegetables to release their juices as they sit. Just give it a stir before serving.
• Optional add-ins: As I was writing this recipe, I wanted to stay true to the traditional recipe. However, some modern-day versions of this recipe add other ingredients like a handful of crumbled feta cheese, chopped black olives, and a sprinkle of red pepper flakes (or Urfa chile if you can get your hands on.) All of these would be great addition to the recipe.

Nutrition

Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

Turkish cuisine is known for similar, easy-to-make salads like this one that you can make during the peak tomato season. A few of my favorites are:

• Summer tomatoes mixed in with white beans and red onions, Piyaz (Turkish White Bean Salad) is yet another simple salad 
• At every kebab restaurant in Turkey, you’ll find a side of ezme, and my version shows you how to make this authentic “Turkish salsa” at home with just a few simple ingredients.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme. 

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices. 

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance. 

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point. 

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter. 

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

• Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
• Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

• With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
• Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
• As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

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Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

• 1 yellow onion medium size
• 1 clove garlic finely minced
• 1 teaspoon kosher salt
• 4 medium tomatoes
• 2 green peppers Anaheim, jalapeño, or serrano, seeded
• 1 tablespoon Turkish red pepper paste or tomato paste
• 3 tablespoons lemon juice freshly squeezed
• ¼ cup fresh parsley chopped
• 1 tablespoon sumac
• ¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
• 2 tablespoons pomegranate molasses optional

Instructions

• On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
  
• Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
  
• Chop the seeded peppers finely and add them to the bowl.
• Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
  
• If using, drizzle with pomegranate molasses and serve*.

Notes

• Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
• Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
• *Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
• Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 624mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

• My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
• For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Delicious Ways to Serve Sumac Onions

The pairing options are endless for this Turkish onion salad. While you can serve it with nearly any savory dish, here are some of my favorite ways to enjoy it:

• With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
• With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
• In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
• With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
• Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
• Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

• If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
• Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
• When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

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Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 45kcal

Author Aysegul Sanford

Ingredients

• 1 red onion medium sized
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoon sumac
• ¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

Instructions

• Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
• Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
  
• Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
• Add the parsley and toss to combine.
  

Notes

• Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
• Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
• Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
• Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
• Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.2mg

How to Make Red Cabbage Slaw?

This recipe comes together in just a few steps with simple ingredients you probably already have on hand, and once everything’s sliced and tossed, you’re ready to go. Here’s how to make it:

Step 1 Gather Your Ingredients: For a full list and measurements, check out the recipe card below. Here’s a few ingredient substitution ideas:

• Make It Creamy: I opted for a vinegar-based dressing to keep it light, but if you prefer your red cabbage coleslaw with mayonnaise, this classic coleslaw dressing will give you that creamy texture and flavor you’re after.
• Onion: I like the milder bite of green onions here, but thinly sliced red onions work just as well if you want a bit more punch.
• Fresh Herbs: A handful of parsley brightens up the slaw and adds a pop of green, but feel free to use what you have — fresh cilantro, dill, or even fresh mint would all be delicious.
• Carrots: I add carrots for extra crunch and a pop of color, but you can definitely leave them out if you prefer a simpler slaw.

Step 2 Prepare the vegetables: Using a mandolin (or a sharp chef’s knife if you prefer), shred the red cabbage into thin, even slices. Grate the carrots using the large holes of a box grater, then thinly slice the green onions and chop the parsley. Add all the ingredients to a large mixing bowl and set it aside.

Step 3 Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, minced garlic, lemon juice, apple cider vinegar (or red wine vinegar or rice vinegar), honey (or maple syrup or sugar), Dijon mustard, kosher salt, and black pepper until smooth.

Step 4 Toss It All Together: Drizzle the dressing over the cabbage mixture. Use clean hands (or tongs) to toss everything together, making sure the vegetables are evenly coated.

Step 5 Chill and Serve: If you have the time, cover the bowl and refrigerate for at least 30 minutes to let the flavors come together. Serve your red cabbage carrot slaw chilled and enjoy.

What to Serve It With?

This simple red cabbage slaw is one of those side dishes that pairs well with many meals. Whether you’re making tacos, grilling, or just pulling together a quick weeknight dinner, it brings the perfect pop of color and crunch. Here are some of my favorite ways to serve it:

• Tacos: I love using this red cabbage slaw for tacos! It’s especially good piled onto brisket tacos for a smoky, hearty bite. It’s also fantastic with flank steak tacos, adding just the right amount of freshness, and honestly, it’s a must with fish tacos. The crunch balances out the tender, flaky fish so well.
• Grilled Meats: This slaw is a total no-brainer for BBQ season. Serve it alongside grilled harissa chicken for a spicy kick or with grilled turkey tenderloin for a light but satisfying meal. And I am pretty sure no one would complain if you served it with grilled lamb burgers either.
• Grilled Seafood: For seafood nights, I love pairing it with grilled shrimp, grilled salmon, or grilled mahi mahi. It’s the kind of side that keeps everything feeling light, bright, and colorful. Perfect for summer dinners!
• Pulled Pork: Try tossing this purple cabbage slaw onto your pulled pork sandwiches for a crunchy twist, or serve it next to a big plate of roasted veggies and grains for a fresh meal.

Similar Salad Recipes You Might Like:

It is no secret that coleslaw recipes are some of the most popular summer salads. Here are a few other reader favorites in case you need more inspiration:

• No Mayo Coleslaw
• Apple Kale Slaw
• Greek Tomato Cucumber Salad
• Yogurt Coleslaw recipe

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Photos by Tanya Pilgrim.

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Red Cabbage Slaw Recipe

A vibrant and easy Red Cabbage Slaw made with a light, zesty dressing — no mayo needed! Great for tacos, pulled pork, grilled meats, and fresh summer meals. Vegan and gluten-free.

Course Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Resting time (otpional) 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 98kcal

Author Aysegul Sanford

Ingredients

For The Coleslaw

• 1 head of red cabbage about 1 ½ lbs shredded (~7-8 loosely packed cups)
• 2 medium carrots peeled and shredded, about ½ lbs (~2 cups)
• 3 green onions chopped thinly (or 1/2 cup sliced red onion)
• 3 tablespoons fresh parsley roughly chopped

For The Dressing

• 3 tablespoons extra virgin olive oil
• 2 cloves fresh garlic finely minced
• 1 tablespoon lemon juice or lime juice
• 3 tablespoons apple cider vinegar or red wine or rice vinegar
• 1 tablespoon honey or maple syrup, or sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Place shredded red cabbage (about 7-8 cups), 2 shredded carrots, 3 thinly sliced green onions, and 3 tablespoons of chopped fresh parsley in a large bowl. Set it aside.
  
• In a small bowl (or mason jar), whisk together 3 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon honey (or your preferred sweetener), 1 tablespoon of lemon juice, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt and ¼ teaspoon of ground black pepper.
  
• If you have the time, cover and refrigerate for 30 minutes before serving. Serve chilled.

Video

Notes

• Yields: Red cabbage can range in size. I used a small to medium-sized head (about 1 ½ pounds with the core), which gave me roughly 7 to 8 cups of sliced cabbage. Once you mix it with the shredded carrots (about 2 cups), you’ll have around 10 cups of veggies. After tossing it with the dressing and letting it sit, the slaw wilts slightly and loses about 1½ to 2 cups in volume. Even so, this recipe still makes plenty — enough to comfortably serve 6 to 8 people as a side dish.
• Taste for Seasoning: Always give your slaw a taste before serving. If it seems like it needs more salt right away, give it a little time to sit first. As the slaw rests, the flavors develop and become more pronounced, so it might balance out perfectly without adding anything extra.
• Make ahead: You can prep it a day in advance — just toss everything together, cover it, and place it in the fridge. Letting it sit for a few hours (or even overnight) helps the flavors come together.
• Storing leftovers: Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. Just give it a quick toss before serving. If any liquid has settled at the bottom, that’s totally normal — a quick stir will bring it right back to life.

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 339mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3890IU | Vitamin C: 64mg | Calcium: 60mg | Iron: 1mg

How to Make Schug Sauce?

This shug sauce recipe comes together quickly in a food processor and keeps well in the fridge or freezer. Let’s walk through it step-by-step.

1. Gather your ingredients: You’ll find the complete list of skhug ingredients in the recipe card below. Below are a few helpful notes:
   • Peppers: I like to use a combination of green peppers like jalapenos and serranos—together they add a layered, more complex heat and flavor to the sauce. However, if you only have one type on hand, either pepper will still give you a delicious result.
   • Fresh Herbs: While schug is often called a spicy cilantro sauce, I find that a mix of fresh parsley and cilantro gives it a more balanced, herbaceous flavor. That said, if cilantro isn’t your thing, feel free to use an equal amount of fresh parsley instead.
   • Optional Add-Ins: Depending on the region, some schug recipes include extra spices for added complexity. You can try adding a pinch of ground cardamom, caraway seeds, or a small amount of red pepper flakes if you want to bump up the heat even more.

2. Pulse the peppers: Add the seeded jalapeno and serrano peppers to your food processor. Pulse about 10 times, scraping the sides halfway through to ensure even chopping.

3. Add the herbs and spices: Toss in the cilantro, parsley, garlic, ground cumin, ground coriander, lemon juice, lemon zest, salt, and pepper. Blend until you get a coarse, pesto-like texture, stopping to scrape the sides as needed.

4. Drizzle in the olive oil: With the processor running, slowly pour in the olive oil. You want the texture to be saucy but still textured.
5. Taste and adjust: Give your green schug sauce a taste and tweak the salt, lemon juice, or spice to your liking.
6. Store or freeze: Transfer to an airtight container and refrigerate for up to 5 days. Or freeze in portions using ice cube trays for later use.

Expert Tips

• Keep the stems on: No need to pick off all the leaves—both cilantro and parsley stems are tender and full of flavor. They blend right in and actually add to the sauce’s vibrant, herbaceous taste.
• Texture: Stop blending once you reach a pesto-like texture—overprocessing it can turn it into an herb puree.
• Using mortar and pestle: While the food processor is a great time-saver, if you’ve got a little extra time and a mortar and pestle, it’s worth trying the traditional way. Start by grinding whole spices, such as cumin and coriander. For even more flavor, you can toast them in a dry skillet for a minute until fragrant before grinding. Then add the garlic, lemon juice, lemon zest, and salt to create a flavorful paste. Next, add the fresh herbs and green chilies, pounding until you reach a chunky paste. Finally, slowly drizzle in the olive oil while mixing to bring everything together into a smooth, spoonable sauce.
• Wear gloves: Since this Israeli schug is made with hot peppers like jalapeños and serranos, it’s a good idea to wear gloves while handling them, especially if you’re sensitive to spice or tend to touch your face while cooking.
• Schug replacement: Wondering what to use instead of schug in a recipe? While the flavor profiles are quite different, you can use chimichurri, salsa verde, or even pesto as a substitute in a pinch.

Serving Suggestions

One of the best things about this spicy schug is its versatility. It can totally transform a simple dish into something exciting and flavorful. If you’re wondering where to start, here are a few of my favorite ways to use it— any place you’d typically use a punchy green sauce, schug fits right in.

• Grain Bowls: I love spooning this Yemenite hot sauce over my Homemade CAVA Bowl—it adds a zesty flavor that ties everything together. It’s even better when paired with other Middle Eastern condiments like Harissa and Tzatziki.
• Hummus: Whether you’re making a classic batch or going with something a little different, like Roasted Carrot Hummus, the spicy kick and fresh herbs swirled right in add an extra layer of flavor. Serve it with some warm Pita Bread on the side, and you’ve got a snack that everyone will love.
• Meat Dishes: Schug pairs beautifully with richly seasoned dishes from the Mediterranean and the Middle East. It’s especially good with Shish Tawook, Beef Shawarma, or Grilled Harissa Chicken—adding a fresh, spicy contrast that lifts all those bold flavors.
• Eggs: A spoonful stirred into your scrambled eggs in the morning or drizzled over poached eggs is a game changer. If you like savory breakfasts, try it on top of my çilbir, also known as Turkish poached eggs with yogurt. It brings just the right amount of heat to balance out the creaminess.

Other Green Sauces You Might Like:

• Pesto Dressing
• Mint Chimichurri Sauce
• Green Sauce for Pasta

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If you try this schug sauce and bring the bold flavors of the Middle East to your home, I’d love to hear how it turned out! Leaving a rating and a comment below is a great way to support the site and helps others who are thinking about making it. And if you snap a photo, be sure to tag it on Instagram with #foolproofeats—I’d love to see and share your creations with the Foolproof Living community.

Photos by Tanya Pilgrim.

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Schug Recipe

This bold and herb-packed green sauce is a staple Middle Eastern condiment with roots in Yemenite cuisine. Made with fresh herbs, chili peppers, and spices, it's perfect for adding a spicy kick to grain bowls, grilled vegetables, and meats, or even hummus.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 304kcal

Author Aysegul Sanford

Ingredients

• 7 jalapeno peppers stems and seeds removed (98 g.)
• 2 serrano peppers stems and seeds removed (12 g.)
• 2 cups fresh cilantro with stems and loosely packed
• 2 cups fresh flat leaf parsley with stems and loosely packed
• 4 garlic cloves roughly chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 6 tablespoons lemon juice
• 1 teaspoon lemon zest from one large lemon
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ cup extra virgin olive oil

Instructions

• Place both the jalapeno and serrano peppers in the bowl of the food processor and pulse 10 times, scraping down the sides of the bowl halfway through.
  
• Add cilantro, parsley, garlic, cumin, coriander, lemon juice, lemon zest, salt and pepper and process until all ingredients resemble a “chunky” blend. Again, stop and scrape down the sides a few times to ensure that everything is processed evenly.
  
• While the food processor is still running, slowly drizzle in the olive oil until you reach your desired consistency. It should (almost) resemble a pesto-like texture.
  
• Taste for seasoning and adjust the amount of seasoning, lemon juice, and spices as needed.
• Refrigerate in an airtight container in the fridge for up to a week (be sure to stir before using it) or spoon it into an ice cube tray and freeze for up to 3 months.

Notes

• Yields: This recipe makes about ~ 2 cups of green schug sauce. The nutrition information below is per cup.
• Size of the peppers: I used seven medium-sized jalapenos, which were about 3.5 ounces (98g). If yours are smaller or larger, adjust the number of peppers accordingly.
• Remove the seeds (or not): You can adjust the spice levels by removing or keeping the seeds of the peppers.
• Olive oil solidifies in the fridge: It’s normal for the olive oil in schug to firm up when chilled. Just let it sit at room temperature for a few minutes before serving, and it will return to its smooth, spoonable consistency.

Nutrition

Calories: 304kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1209mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6731IU | Vitamin C: 166mg | Calcium: 126mg | Iron: 5mg

How to Make Brussels Sprouts with Maple Syrup and Balsamic?

Making these maple balsamic roasted Brussels sprouts takes just a few simple steps. The most time-consuming part is slicing the Brussels sprouts in half—after that, it’s mostly hands-off while the oven does the work. Below are the steps:

1. Gather your ingredients: You’ll find the full list in the recipe card below. Below are a few ingredient substitutions:
   • Oil: I opted for extra virgin olive oil, but any flavorless oil, such as avocado oil, would also work.
   • Honey: While the flavor profile will change slightly, honey can be a good substitute for maple syrup. 
2. Preheat & Prep: Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper for easy cleanup, or roast directly on the pan for more caramelization.

3. Arrange and season: Spread the halved Brussels sprouts directly onto the pan. Drizzle with olive oil, then sprinkle with kosher salt and freshly ground pepper. Toss lightly on the pan, then arrange in a single layer, cut side down. Don’t skip this step as it is crucial for crispy Brussels sprouts.

4. Roast: Roast for 20–25 minutes, flipping halfway through. They should be deeply golden and tender.

5. Prepare the maple balsamic glaze: Let them rest for 5 minutes, then transfer to a bowl. In a small bowl, mix the balsamic vinegar and maple syrup. Drizzle this maple glaze for Brussels sprouts over the top and toss gently to coat.
6. Finish & serve: Add optional toppings like chopped toasted pecans and pomegranate seeds for extra flair. Serve your roasted maple Brussels sprouts warm and enjoy!

Expert Tips:

This balsamic maple Brussels sprouts recipe is pretty straightforward, but there are a couple of things I want to highlight to help you get the best results.

• Keep an eye during the last 10 minutes: Brussels sprouts can go from perfectly roasted to overdone quickly. Start checking around the 20-minute mark, and give them a toss to promote even browning.
• Don’t toss the loose leaves: Any leaves that fall off during trimming will crisp up beautifully in the oven. Leave them on the pan—they’ll add great texture and a bit of crunch.
• Great served warm—or cold: While I prefer serving this dish warm, the flavors hold up well even when served at room temperature or chilled. It’s a versatile side that works beautifully for gatherings or even for meal prep.

Serving Suggestions:

While most people think of roasted balsamic Brussels sprouts as more of a holiday side dish (and trust me, it’s one of my favorite Thanksgiving veggie sides), I make it all year round . Below are a few of my favorite pairings:

• Roasted or grilled meats: Serve them as a side dish with Oven Baked Chicken Skewers, Roast Turkey Tenderloin or Grilled Cornish Hens for a balanced and flavorful meal. The sweet and tangy glaze pairs especially well with savory proteins.
• Bowls & grain salads: Add these roasted Brussels sprouts to your favorite grain bowls like my Homemade Cava Bowl or Quinoa and Sweet Potato Bowl. They also make a great warm or cold topping for green salads—perfect for adding a flavorful veggie boost.
• Vegetarian mains: Pair them with hearty vegetarian dishes like lentil loaf, stuffed acorn squash, or a creamy risotto. The sweet-savory flavor of the Brussels sprouts adds a satisfying contrast, making the plate feel complete.

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You Might Also Like:

Brussels sprouts can surprise you in the best way. Here are a few more recipes I love making when I have a fresh bag in my fridge.

• If you have never tried Brussels sprouts raw, this Shaved Brussels Sprouts Salad is the perfect place to start. It is fresh, crunchy, and so easy to pull together.
• This Brussels Sprout and Kale Salad is a great way to switch things up from the usual greens. It is easy to make ahead and holds its texture beautifully.
• I love serving Roasted Brussels Sprouts with Tahini Yogurt Sauce when I want something easy that still feels restaurant-worthy.

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Maple Balsamic Brussels Sprouts Recipe

These Maple Balsamic Brussels Sprouts are golden, crisp, and full of flavor—the perfect easy vegetable side dish for weeknights or holiday gatherings.

Course Side Dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 148kcal

Author Aysegul Sanford

Ingredients

• 1 lb Brussels sprouts clean and sliced in half lengthwise
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon grond black pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup

Optional Toppings *

• ¼ cup pomegranate arils optional
• ½ cup pecans chopped, optional

Instructions

• Preheat the oven to 425 degrees F/218 C. Line a baking sheet with parchment paper.
• Spread the prepared Brussels sprouts in the pan, drizzle with olive oil, and sprinkle with kosher salt and black pepper. Toss to combine. Spread them, cut side down, in a single layer.
  
• Roast for 20-25 minutes until tender, tossing halfway through.
  
• Let it cool for 5 minutes, then transfer it to a large bowl.
  
• Mix the balsamic vinegar and maple syrup in a bowl. Drizzle it over the roasted Brussels sprouts and toss to combine.
• Taste for seasoning and add more if needed.
• Transfer to a serving platter or bowl and garnish with pecans and pomegranate seeds, if using. Serve.
  

Video

Notes

• Yields: This recipe makes about 3 cups of roasted Brussels sprouts with maple and balsamic, which is ideal for four servings as a side dish. The nutrition information below does not include the optional toppings.
• Storage: Leftovers can be stored in an airtight container in the fridge for upto 4 days. Be sure to bring it to room temperature before storing.
• Reheating: I find that reheating them in the oven is the best way to keep their crispiness. Simply preheat the oven to 350°F (175°C) and warm for about 10 minutes, or until heated through.
• Air fryer method: If you prefer cooking Brussels sprouts in an air fryer to save on time, simply preheat your air fryer to 375°F, spread the halved sprouts on a single layer, and air fry for 15 minutes, rotating halfway through. 
• It’s easy to customize this dish with a variety of optional toppings. Below are some ideas:
  • Nuts: The toasted pecans and pomegranate seeds are optional, but they elevate the dish with texture and color. You can easily swap the pecans for other nuts, such as walnuts, hazelnuts, or sliced almonds. 
  • Fruit: For a fruity touch, try using dried cranberries or chopped dried apricots instead of pomegranate seeds. 
  • Cheese: And if you want to add a bit of richness, a sprinkle of crumbled goat cheese or shredded Parmesan cheese works beautifully too.
  • Bacon: For a smoky-salty bite, try crumbling in some cooked bacon. I prefer baked turkey bacon, but regular bacon would also work.

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 614mg | Potassium: 477mg | Fiber: 4g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 62mg | Iron: 2mg

Why You Need To Know In a Nutshell

With the help of air frying technology, getting deliciously crispy asparagus is easier than ever now. Here are a few reasons why you should give this recipe a try:

• The quickest method: Compared to roasting in the oven, cooking on the stovetop, or steaming it, roasting asparagus in the air fryer is faster, with only 13 minutes from start to finish. 
• Perfect texture every time: The light and crispy texture of air fried asparagus can’t be duplicated through any other method. It also has less oil than deep fried asparagus.
• Easy to jazz up: Easy customizations with different spices, add-ons and toppings make this a new favorite you’ll make again and again.
• Versatile: It is the perfect side dish, healthy snack, or a great addition to recipes like Asparagus Salad, Asparagus Tart and even Butter Lettuce Salad.

Ingredients

This air fryer asparagus recipe has five simple ingredients:

• Fresh asparagus
• Olive oil
• Minced garlic
• Kosher salt
• Black pepper

You probably have most of these at home already.

How to Cook Asparagus in Air Fryer

1. Preheat the air fryer: Plug in your air fryer and let it preheat to 375 F / 190 C. Rinse and dry asparagus spears. Place the asparagus on a cutting board. While holding the bunch with one hand, cut the woody ends by one inch from the bottom using a sharp knife.

2. Season the asparagus: In a large bowl, combine the trimmed asparagus, a little bit of oil, minced garlic, and salt and black pepper. With clean hands or kitchen tongs, give it a toss to make sure that each asparagus spear is thoroughly coated with the mixture.

3. Arrange in the basket: Carefully arrange asparagus spears in the air fryer basket in a single layer. A larger air fryer might fit all the asparagus stalks, but a smaller air fryer may require multiple batches. 
4. Cook until tender: Cook for only 6-7 minutes until tender, but don’t forget to turn the spears halfway through. If you are using thin asparagus, air fry for 3-4 minutes.
5. Transfer to serving platter: Carefully transfer to a serving plate, season with salt and pepper, a squeeze of fresh lemon juice (or a sprinkle of parmesan cheese), and serve while it is still warm.

Serving Suggestions

There isn’t one right answer when it comes to serving this air fried asparagus recipe. It tastes great in so many ways, so consider your options! 

• Seafood: Asparagus makes the best side dish to serve along with any of your seafood dinners, but I particularly like to serve it with Baked Sockeye Salmon, Blackened Cod or Air Fryer Salmon.
• Meat: Serve it with my Grilled Cornish Hens or Harissa Honey Chicken for a colorful feast right out of a magazine.
• Toss in salad: Try this asparagus air fryer recipe with my Asparagus Salad and Butter Lettuce Salad.
• Add to pasta and grain dishes: Asparagus adds healthier fiber to pasta and grains. Toss it with quinoa salads or add it to tabbouleh for a surprising crunch.
• Eat as a snack: Air frying asparagus on its own is a tasty and nutritious snack served with sauces and dips like Dill Yogurt Sauce, Yogurt Ranch Dip, or Cava Feta Dip.

Other Air Fryer Vegetable Recipes You Might Like:

• Air Fryer Green Beans
• Breaded Green Beans in Air Fryer
• Corn on the Cob in Air Fryer
• Air Fryer Elote

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If you try this air fryer asparagus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Asparagus Recipe

Learn how to cook asparagus in air fryer for perfectly crispy and tender asparagus cooked in less than 10 minutes by using only a teaspoon of oil. Easy, quick, and convenient.

Course Vegetarian Side Dish

Cuisine American Vegan

Diet Vegan

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Preheating Air Fryer 3 minutes minutes

Total Time 13 minutes minutes

Servings 4 people

Calories 33kcal

Author Aysegul Sanford

Equipment

• Instant Vortex 6 Quart Air Fryer

Ingredients

• 1 pound asparagus* woody ends trimmed
• 1 teaspoon olive oil
• 1 garlic clove minced (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat air fryer to 375 F degrees.
• Place asparagus, olive oil, minced garlic, and salt and black pepper in a bowl. Using your clean hands or kitchen tongs, toss to make sure that each asparagus spear is coated with oil, garlic and seasonings.
• Arrange them in your air fryer basket making sure that they are on a single layer. If you have a smaller air fryer, you may have to air fry your asparagus in batches.
• Cook until tender for 6-7 minutes making sure to toss halfway through the cooking process.
• Carefully transfer the now air fried asparagus to a platter and serve right away.

Notes

• Thick Asparagus vs Thin Asparagus: This recipe was tested both with thick asparagus and pencil-thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
• To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
• How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.
• For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
• I listed fresh garlic as an optional ingredient as this recipe would work perfectly without it. You can also substitute fresh garlic with 1 teaspoon garlic powder if you wish.
• Optional toppings: Depending on what I am serving it, I usually finish it off with a squeeze of fresh lemon juice (ideal if I am serving it seafood) or a sprinkle of parmesan cheese (ideal if I am serving it with chicken or meat dishes).

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg

My chimichurri with mint is also a playful alternative to my other mint sauces—Lamb Mint Sauce and Yogurt Mint Sauce. Serve them with lamb, seafood, steak, and more!

Ingredients and Substitutions

The fresh, crisp flavor of my mint chimichurri recipe is all thanks to these fresh ingredients that you can find at your local grocer, farmer’s market, or in your garden. 

• Fresh mint leaves: We will be using only the leaves for my mint chimichurri sauce, as I find the stems to be too “woodsy” in flavor to include. 
• Fresh parsley leaves: While I prefer to use only the leaves of the parsley, if you can chop it all very finely, feel free to include the stems as well. 
• Red chili pepper: Traditional chimichurri sauce uses red chili peppers, but you’re welcome to swap them out with ¼ teaspoon of red pepper flakes, if that’s what you have available. Or, if you’d like to up the heat, you can also try using serrano or jalapeno peppers instead. 
• Fresh garlic cloves: Garlic is a big part of the classic recipe, and the fresh cloves add a bold spiciness that you won’t want to skimp on. 
• Vinegar: In Argentina, chimichurri sauce is always made using red wine vinegar. If you don’t have any on hand, you are welcome to swap in white wine vinegar. Another non-traditional option for the acid in this chimichurri sauce with mint that works, too, is lime juice.
• Seasonings: With so many fresh herbs, the only additional seasonings needed are Kosher salt and black pepper. 
• Extra virgin olive oil: I recommend a good extra-virgin olive oil since this isn’t being cooked (unless you end up using it as a marinade), and the flavor will really shine through. 
• Shallot (optional): The traditional chimichurri sauce does not use shallots, but you can add a finely chopped shallot, especially if you plan on using this as a salad dressing. 

How to make Mint Chimichurri?

You can chop the ingredients of this simple sauce by hand, or use a food processor. I personally prefer the rough traditional hand-chop method, but a few quick pulses of the processor do the trick, too. Here are the simple steps to throw it all together:

1. In a medium-sized bowl, combine your finely chopped fresh mint and parsley leaves, chopped small red chili pepper, minced garlic cloves, red wine vinegar, Kosher salt, ground black pepper, and extra virgin olive oil. 
2. Mix to combine, taste for seasoning, and add more if necessary before serving.

Serving Suggestions

This multi-purpose sauce can be used to add a cool burst of flavor to an array of dishes. Whether it’s enjoyed as a sauce, marinade, condiment, or dressing, these are some of my top choices to pair it with:

• With Lamb: Mint and lamb are such a classic flavor combination. This mint chimichurri sauce is excellent with any of my lamb recipes but I particularly like serving it as a sauce for my Leg of Lamb and Rack of Lamb.
• Seafood: Mint sauces like this pair beautifully with seafood dishes. Drizzle a generous spoon over  Grilled Shrimp or Grilled Salmon for a refreshing and bright finish.
• Roasted Veggies: Savory veggies fresh out of the oven shine with a splash of chimichurri sauce with mint. I love pairing it with my Baked Eggplant and Roasted Asparagus, especially when I serve them with meat dishes.
• Salad Dressing: Mint chimichurri can perk up your homemade salad dressing for an unexpected taste that perks up any boring salad. Try adding a few tablespoons to either my Lemon Vinaigrette or my Yogurt Salad Dressing.

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Other Recipes with Fresh Mint

• Quinoa Tabouli
• Turkish Tabbouleh (made with bulgur wheat)

If you make your own Mint Chimichurri recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photography by Tanya Pilgrim.

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Mint Chimichurri Recipe

A classic chimichurri with a mint twist, this play on the traditional Argentinean herb sauce comes together in about 5 minutes with everyday ingredients. It complements beautifully with any lamb, seafood, and veggie dishes.

Course Condiment/Sauce

Cuisine Argentina

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 177kcal

Author Aysegul Sanford

Ingredients

• 1 cup fresh mint leaves finely chopped
• 1 cup fresh parsley leaves finely chopped
• 1 small red chili pepper deseeded and chopped, or ½ teaspoon red pepper flakes
• 3 garlic cloves minced
• 2 tablespoons red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup extra virgin olive oil

Instructions

• Place 1 cup of finely chopped fresh mint leaves, 1 cup of finely chopped fresh parsley leaves, 1 chopped small red chili pepper, 3 minced garlic cloves, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅓ cup extra virgin olive oil in a medium-sized bowl.
• Mix to combine, taste for seasoning, and add more if necessary before serving.

Notes

• Yields: This recipe makes ~ 2/3 cups of mint chimichurri sauce that is ideal for 4-6 servings.
• Using a food processor: While I chopped the herbs by hand, you can certainly use a food processor if you want to make it quicker.
  • Storage: You can store it in an airtight container for up to 4 days. The green color of the chimichurri gets darker as it sits, which is normal.
• Freezing: Place it in ice cubes and freeze overnight. Store the frozen cubes in an airtight container in individual portions.

Nutrition

Calories: 177kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 304mg | Potassium: 161mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1742IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 2mg

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything. 

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option. 

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

• Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good. 
• Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
• Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
• Extra Virgin Olive Oil
• Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
• Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
• Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
• Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch. 
• Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

1. Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
2. Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined. 
3. Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

4. Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
5. Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
• Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

• As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
• With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
• In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

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This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

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Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

• 1 cup uncooked quinoa rinsed
• 1 ¾ cups water or vegetable stock
• ½ teaspoon Kosher salt

For The Dressing:

• 4 tablespoons lemon juice freshly squeezed – plus more to taste
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt more to taste as needed
• ¼ teaspoon black pepper

For the Tabbouleh:

• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped (optional)
• ½ cup fresh mint leaves chopped
• 1 cup cherry tomatoes quartered
• 2 Persian cucumbers peeled and chopped or 1 English cucumber
• 3-4 scallions sliced thinly both white and green parts

Instructions

• Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
  
• Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
• Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
  
• To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
• Drizzle it with the dressing. Give it a gentle toss.
  
• Taste for seasoning and serve immediately.

Video

Notes

• Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
• Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
• A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed. 
  

Nutrition

Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg

If you love the traditional overnight oats (made with rolled oats) but want to try making them with steel-cut oats, you’re in the right place! The difference between old-fashioned oats and steel cut oats lies in how they’re processed—steel-cut oats are less processed, resulting in a hearty, chewy texture. Plus, among the different types of oats, they take the longest to cook, but the payoff is a more substantial and satisfying bowl of oatmeal.

The beauty of this steel-cut overnight oats recipe is that soaking steel cut oats overnight lets time do all the hard work for you. And once you’ve mastered this simple method, you can explore other options like our Overnight Slow Cooker Steel Cut Oats or Instant Pot Steel Cut Oats for even more convenient ways to enjoy this easy, satisfying, and healthy breakfast.

This recipe was originally published in Jan 2019. It has been updated with new information but with no changes to the original recipe in January 2025.

Ingredients You’ll Need:

Making overnight oats with steel cut oats requires just three basic ingredients, plus optional add-ins and toppings. Each ingredient helps create a creamy texture and flavorful base, while still leaving room for substitutions or additions. Below is what will need:

• Steel Cut Oats: When shopping, be sure to choose regular steel-cut oats rather than quick-cooking varieties. Keep in mind that they’re sometimes labeled as Irish oats as well.
• Soaking Liquid: I like to use hot boiling water to soak steel cut oats overnight, but any regular or plant-based milk (such as almond milk) would also work. 
• Kosher salt: A touch of salt help balance the natural earthiness of the oats.

How To Make Overnight Steel Cut Oats?

Making this steel cut overnight oatmeal recipe is straightforward and requires minimal effort. The time spent soaking overnight softens the oats, cutting down cooking time in the morning. I usually do this right before bed so that I can wake up to steel-cut oatmeal ready to eat:

1. Boil the water: Bring 2 cups of water (or milk) to a boil in a medium saucepan with a lid. 
2. Add oats and salt: Turn the heat off and stir in the steel-cut oats and kosher salt. Cover the saucepan with the lid and let it sit on the counter overnight.
3. Reheat in the morning: While you can enjoy your overnight steel oats as is, warming them up makes for a more comforting breakfast. Next morning, place the saucepan back on the stove over medium heat. Cook, stirring constantly, to prevent sticking. It should thicken in 3-5 minutes. 
4. Add almond milk: For a creamy steel-cut oatmeal, stir half a cup of almond milk if you use water as the base. Cook, stirring constantly, until it reaches your desired consistency. Adjust the amount of milk for a thinner or thicker oatmeal to suit your taste.
5. Serve with toppings: Divide the oats into bowls and top with your favorite fruits, nuts, or seeds. Be sure to scroll down to see my favorite topping suggestions. Alternatively, you can place them in mason jars, bring them to room temperature, and then store them in the fridge for up to 5 days for a grab-and-go breakfast.

Serving Suggestions with Optional Add-In and Toppings Ideas

This easy overnight Irish oats recipe is endlessly customizable, offering endless possibilities for mix-ins and toppings to keep things exciting. Here are a few ideas to make it your own:

• Sweetener: You can use any sweetener you like. Maple syrup, honey, coconut sugar, and brown sugar would all work. A splash of vanilla extract can also enhance the natural sweetness and add a hint of warmth. You can add it when adding the liquid (and let it soak overnight) or use it as a drizzle on top right before serving.
• Superfoods: I almost always make my overnight steel cut oats with chia seeds but you can also add ground flax seeds,  hemp seeds, pumpkin seeds, or sunflower seeds. Add any of these superfoods with the liquid or use them as a topping.
• Nuts and nut butters: Adding a handful of nuts (like almonds, walnuts, or pecans) or a dollop of nut butter (such as peanut butter or almond butter) not only makes your overnight steel cut oatmeal more delicious but also adds a boost of protein. You can also add a handful of chunky granola. 
• Fresh fruit: Any fruit—like bananas, berries, apples, or pomegranate seeds—makes a great topping. Alternatively, mix in a few tablespoons of blueberry puree to naturally sweeten your overnight steel oats recipe.
• Yogurt: A dollap of Greek yogurt or even vanilla yogurt is a great way to add a tanginess while boosting the protein content of this overnight Irish oatmeal recipe. And if you are a fan of yogurt for breakfast, be sure to check out our Yogurt and Oats and Chia Yoghurt Pudding recipes.
• Spices: A sprinkle of ground cinnamon, nutmeg, or cardamom adds warmth and depth of flavor to your oatmeal.
• Savory toppings: While most people associate this recipe with sweet flavors, I like to switch things up by adding savory toppings like sautéed mushrooms, spinach, and a fried (or poached) egg. My savory steel cut oatmeal is a hearty and delicious breakfast option, using this exact recipe as the perfect base.
• Protein powders: Add a scoop or two of protein powder to create high protein steel cut overnight oats that are perfect for a satisfying and nutritious start to your day.

How to Meal Prep, Store, and Reheat?

Once you learn how to prepare steel-cut oats overnight, you’ll never run out of ideas for a satisfying breakfast. This recipe is perfect for meal prep and makes busy mornings so much easier. I usually make a big batch over the weekend and have it ready as a grab and go breakfast in the morning. Here is how I do it:

• To Meal Prep: Bring the oatmeal to room temperature, divide it amongst mason jars, add the toppings, and seal them with the lid. Store them in the fridge for up to 5 days.
• To Store: Place the leftovers in an airtight container (or a mason jar) and keep in the fridge. 
• Reheat: If you prefer your steel cut oatmeal warm, warm it up in a small saucepan with a splash of water or milk over medium-low heat, stirring regularly. Alternatively, reheat it in the microwave, stopping and stirring every 15 seconds to ensure even heating. Add more water or milk as needed to adjust the consistency to your liking.

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If you make this Overnight Steel Cut Oatmeal recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Overnight Steel Cut Oats Recipe

Learn how to make Overnight Steel Cut Oats. With only 10 minutes hands on time, it is so easy to enjoy a bowl of warm and creamy steel cut oatmeal without having to wait and stir in front of the stove top.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 221kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups water *
• 1 cup steel cut oats
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened almond milk

For The Toppings (Optional)

• 1/4 cup fresh fruit or more
• 1/4 cup nuts
• 1 teaspoon chia seeds*

Instructions

• Bring water to a boil in a medium saucepan (with a lid).
• Turn the heat off and add the steel cut oats and salt. Stir to combine. Put the lid on.
• Let it sit on the kitchen counter overnight, at least 6 to 8 hours.
• Next morning, put it back on the stove and heat over medium heat. Stir with a wooden spoon to prevent it from sticking. It will thicken as it cooks.
• For a creamy texture pour in the almond milk, while stirring constantly.
• Cook until its consistency and texture reaches to your liking. Feel free to add in more milk if you like it to be thinner. 
• Ladle into bowls, top them off with your favorite toppings, and serve while still warm. Alternatively, you can bring it to room temperature, divide it amongst 4 mason jars, add the toppings and store in the fridge for upt o 5 days for an easy grab and go breakfast.

Video

Notes

• Yields: This recipe makes about 3 to 3 1/2 cups of steel cut oatmeal, ideal for four servings. The nutrition facts below are per serving and do not include the toppings.
• Soaking liquid: I prefer to use water for soaking as I think it is lighter. However, you can use an equal amount of regular or dairy-free milk if you prefer. 
• Optional add ins and toppings: If you prefer your oatmeal sweeter, you can drizzle it with honey (or maple syrup) right before serving. Additionally, you can get creative with toppings and add ins. Anything you have on hand from fresh fruit to nuts to nut butters to chocolate chips would all be great additions.
• No cook method: I found that a quick reheating in the morning produces the creamiest steel cut oatmeal. However, if you prefer a quicker option, you can enjoy these as no cook overnight steel cut oats. Give them a stir and serve right away with your favorite toppings.
• Storage: Leftovers can be placed in an airtight container (or mason jars sealed tightly) and kept in the fridge for up to 5 days.

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 67mg | Fiber: 6g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

If you’re a fan of classic Middle Eastern dishes like chicken shawarma, pita wraps, or chicken kabobs, you’ve likely seen them served with these pink turnip pickles. Their bold and zesty bite makes them the ideal accompaniment to the region’s spicy, rich, and savory dishes, adding texture, color, and a distinctive flavor.

While they’re a staple in Lebanese cuisine (and therefore mostly referred to as Lebanese Turnip Pickles), they’ve also become widely enjoyed in neighboring countries, finding a place in their cuisines much like other popular Mediterranean condiments like hummus and tzatziki sauce.

Ingredients and Substitutions

This Mediterranean pickled turnips recipe uses just a few basic pantry-friendly ingredients you already have. But if you are missing one or two, below is everything you need to know about the ingredients:

• Hot water: We need hot water to dissolve the salt and sugar. There is no need to boil water; hot tap water works just fine.
• White distilled vinegar: Use distilled white vinegar for the most natural and authentic taste. However, while it is not traditional, you can use apple cider vinegar for a more fruity and sweet taste or white wine vinegar for a milder, slightly more delicate flavor. 
• Sugar: A small amount of sugar balances the tanginess of the vinegar with a touch of sweetness. You can use both granulated and cane sugar when making these Arabic pickled turnips.
• Kosher salt: We used kosher salt since home cooks widely use it daily. However, pickling salt and sea salt can also be used. We do not recommend table salt as it contains iodine, which can produce bitter-tasting pickled pink pickles.
• Turnips: We used the purple skin white turnips, which are widely available in grocery stores. Peeling is optional, but we recommend cutting them into uniform batons to ensure even pickling. While it is not traditional, Japanese hakurei turnips (aka Tokyo turnips) can also be used in this recipe. They are smaller and have a milder (less bitter) flavor than white radishes.
• Beet: Any color of beet can be used, but red beets are used for the signature pink color. 
• Fresh Garlic: While optional, a clove of fresh garlic infuses the brine with a savory flavor. Use a large clove of garlic or two small ones.
• Bay leaves: A small bay leaf gives the pickling brine an herbal note that enhances the flavor of the turnip pickles, but it is optional.
• Whole black peppercorns: We added a small amount of black peppercorns to provide a hint of spice and complexity to the overall flavor.
• Optional add-ins: If preferred, other flavorings, such as a few leaves of fresh herbs (such as dill, parsley, and thyme) and a pinch of red pepper flakes, can be added.

How to Make Pickled Turnips?

Pickling turnips at home requires only 10 minutes of hands-on time. The method we are using is usually referred to as “refrigerator pickles,” as we use a quick vinegar-based brine instead of canning using a heat-processing method used in other pickle recipes for a longer shelf life.

Once it is assembled and the jar is sealed, all that’s left to do is to wait a few days for the most vibrant and flavorful Lebanese pickled turnips. Here are the steps:

1. Prepare the quick brine: In a large measuring cup, combine the hot water, vinegar, sugar, and kosher salt. Add sugar and salt and whisk until they are completely dissolved.
2. Layer the vegetables: In a clean 32-ounce glass jar with a wide mouth, start layering the turnips, beets, and garlic. Add a handful of turnips first, followed by a few beet pieces and a garlic clove. Repeat this process until the jar is nearly full.
3. Add the spices: Add the bay leaf and sprinkle the peppercorns over the top.
4. Pour the brine: Carefully pour the prepared vinegar mixture over the vegetables, making sure that everything is completely submerged,  but there is still an inch of space left on top.

5. Seal and cool: Seal it with the lid and let it cool to room temperature. At this point, you can let it sit on the counter or transfer it to the refrigerator.
6. Let time do its magic: For the best flavor, let the pickles sit in the fridge for at least three days. However, keep in mind that the magic really happens after five to seven days when the flavors fully develop.

FAQs

How To Store Pickled Turnips?

The best way to store pickled turnips is in a tightly sealed jar kept in the refrigerator. They will stay fresh and flavorful for up to a month, making them a convenient condiment you can use any time.

Making a fruit salad for Christmas is probably one of the easiest ways to bring a burst of color, freshness, and flavor to your holiday table with minimal effort. While I focused on red and green fruits to keep it festive, the great thing about this recipe is that you can use virtually any fruits you have on hand.

Ingredients and Substitutions:

Like any great salad recipe, this fruit Christmas salad has two main components: the dressing and the fruit. To achieve the best flavor and texture, use ripe—but not overripe—fruits. Here’s everything you’ll need:

For the Dressing:

• Maple Syrup: With its rich, caramel-like flavor, maple syrup adds a touch of natural sweetness to the salad. If you prefer, honey makes an excellent substitute.
• Lemon zest: Be sure to zest the lemon before squeezing it, and whatever you do, do not skip using it, as it enhances the dressing by adding a concentrated burst of citrus flavor and aroma.
• Lemon Juice: The bright, tangy flavor of lemon juice adds a refreshing tartness to the salad, while its acidity helps prevent the apples and pears from oxidizing and browning. However, you can use other citrus and fruit juices like lime juice, pineapple juice or orange juice.
• Vanilla Extract
• Spices: Ground cinnamon and a pinch of nutmeg add warm, spiced notes to the dressing, giving it a cozy, festive flavor perfect for the holiday season. 

For the Fruit Salad:

While I am listing a bunch of fruits, feel free to use this as a guide and a place to start to make your own winter fruit salad with whatever fruit you have on hand.

• Apples: I used a combination of green apples (such as Granny Smit) and red apples (Gala or Honeycrisp), but any other type of apple would be lovely.
• Pear (Red, Anjou, or Bosc): Sweet and juicy pears balance the tartness coming from apples. 
• Oranges: You can use a combination of navel oranges and mandarin oranges (if you can get your hands on them). I know it is an extra step, but take the time to segment the orange for a clean, membrane-free presentation that ensures each piece is tender, juicy, and easy to eat. Alternatively, you can use clementines as a substitute if you can get your hands on them.
• Kiwis: I included kiwis for their green color and sweet and tart flavor. 
• Red or green grapes: When buying grapes for making this Christmas day fruit salad, be sure to choose firm, seedless green or red grapes for the best texture and ease of eating.
• Pomegranate seeds: Many Christmas recipes with fruit feature pomegranate arils, not just for their sweet-tart flavor but also for their vibrant, jewel-like pop of color they bring to the dish. Here is an easy way to cut pomegranate if you need a refresher.
• Raspberries: I included raspberries for their vibrant red color and to add a delicate, softer texture that balances the crunch of the other fruits in the salad. Strawberries would be a great substitute if you can’t find raspberries.

Optional Toppings:

Many Christmas fruit dishes can end up looking like just a simple pile of fruit in a bowl. While optional, by adding a few thoughtful toppings, you can elevate the presentation and bring in extra pops of color and texture, making the salad as stunning as it is delicious. Try adding:

• Coconut flakes: If you have the time, toast them to enhance their flavor with a warm, nutty aroma that adds even more depth to the salad.
• Fresh mint: A few sprigs of fresh mint can add a refreshing aroma and a vibrant pop of green, making your salad look and taste even more festive.

How To Make Christmas Fruit Salad?

Yes, there’s a bit of chopping involved, but don’t let that intimidate you—this xmas fruit salad recipe is super simple to put together. It’s quick to assemble, making it a great choice for busy holiday mornings. Here’s how to do it:

1. Make the Dressing: To keep cleanup simple, prepare the dressing directly in a large bowl. Whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, ground cinnamon, and nutmeg until well combined.
2. Chop the Fruit: Begin by chopping the apples and pears, then add them to the bowl with the dressing. Coating them in the acidic dressing immediately helps prevent browning. Continue peeling and chopping the rest of the fruit (except raspberries) and place them in the bowl. Give it a toss to ensure all the fruit is evenly distributed and coated with the dressing. If you have the time, chill it for an hour or for upto six hours before serving.
3. Garnish and serve: Right before serving, top it off with raspberries and garnish with coconut flakes and/or fresh mint, if using. 

How To Make Ahead, Store and Freeze?

Once you’ve made this fruit salad for xmas, you won’t want any of it to go to waste. With a bit of planning, you can keep it fresh and delicious for longer. Here’s how:

• Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. Keep in mind that pre-cut fruit will release some of their juices. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
• Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. Keep in mind that the fruits will release their juices over time, but the salad will still taste great. Give it a good toss before serving.
• Freezing: The leftovers of this Christmas fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for upto 3 months.

Expert Tips:

• Uniform Cuts: Chop all fruits into similar-sized pieces for even mixing and easy eating. If you have the time, use cookie cutters (affiliate link) to cut apples and pears in fun shapes (like I did in the pictures). This is especially a fun way to make this salad with kids.

• Presentation: Use a clear trifle dish or a colorful holiday fruit bowl to show off the salad’s vibrant red and green colors, perfect for a Christmas morning fruit salad centerpiece.
• Add Raspberries Last: I intentionally added the raspberries at the last minute as their soft texture can easily break.
• Portion Planning: This recipe yields approximately 8 cups, suitable for a small Christmas dinner, but can be multiplied as needed. 
• Make it your own: This recipe is a perfect starting point for creating your own signature fruit salad for any holiday! While the citrus-maple dressing is my go-to for Christmas, I love switching things up for other occasions. For Thanksgiving, I’ll often use my honey lime dressing for a bright, zesty twist that complements the autumnal flavors of the season. For Easter, I might add a splash of orange blossom water to the dressing for a festive springtime touch. No matter the holiday, this salad is versatile enough to adapt and impress every time!

Serving Suggestions:

This Christmas fruit salad recipe is wonderful when served on its own or as a refreshing side dish, but why not make it extra special for the holidays? Here are a few indulgent serving ideas to take it to the next level:

• Maple Whipped Cream: Add a dollop of maple whipped cream for a luxurious, sweet finish that feels like a treat.
• Yogurt Fruit Dip or Vanilla Yogurt: Pair it with my creamy yogurt fruit dip or a spoonful of vanilla yogurt for a balanced, tangy-sweet combo.
• Leftovers: If you have leftovers, serve your fruit over my chia pudding with yogurt or overnight yogurt oatmeal for a delicious breakfast the next day.

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If you make this festive fruit salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Christmas Fruit Salad Recipe

Celebrate the holidays with this easy Christmas Fruit Salad recipe. Red and green fruits, drizzled with a citrus-maple dressing, make it a light and refreshing addition to your holiday table.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 277kcal

Author Aysegul Sanford

Ingredients

For the dressing

• 2 tablespoons maple syrup or honey
• 1 teaspoon lemon zest
• ¼ cup lemon juice freshly squeezed or lime juice
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• Pinch of nutmeg

For the fruit salad

• 1 green apple (about 1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Granny smith apples
• 1 red apple about 1 ½ cups, peeled, cored and cut into ½ -inch cubes – such as Honey Crisp, Gala or Fuji
• 1 pear (180g/1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Red, Anjou or Bosc
• 2 oranges (140g) peeled and segmented or mandarin oranges
• 2 kiwis (142g/1 cup) peeled, quartered, and cut into ½- inch cubes
• 1 cup green grapes 190g cut in half
• 1 cup pomegranate arils (160g)
• 6 ounces raspberries (170g)

Optional Garnish

• Sprigs of mint optional topping

Instructions

• To make the dressing: In a large salad bowl, whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, cinnamon and nutmeg.
• To make the salad: Add the apple, pear, orange segments, kiwis, grapes and pomegranate arils. Toss to coat thoroughly. Chill for at least an hour or up to 6 hours in the refrigerator.
• Right before serving, top it off with raspberries and garnish with fresh mint leaves, if using. Serve.

Notes

• Yields: This recipe makes approximately 8 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
• Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. 
• Freezing: The leftovers of this fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for up to 3 months.
• Uniform Cuts: Chop all fruits into bite-sized pieces for even mixing. If you have the time, use cookie cutters to shape the apples and pears into fun designs (like I did in the pictures). It’s a great way to make the salad more festive and a fun activity to enjoy with kids!
• Presentation: You can serve this salad in a large salad bowl or transfer it into a trifle dish, if you have one. Alternatively, you can place it in a large platter as well.

Nutrition

Calories: 277kcal | Carbohydrates: 57.1g | Protein: 2.8g | Fat: 5.4g | Sodium: 6mg | Potassium: 405mg | Sugar: 40.4g | Calcium: 100mg

Humans have relished in candied chestnuts, or marron glacés, since the 16th century. Marron glacé (sometimes also referred to as Marron Lyonnaise) originated in Northern Italy and France, where chestnuts thrive in the autumn and winter months. While preparing this French chestnut delicacy does take four days, the hands-on time is surprisingly minimal once your chestnuts are peeled.

If you love roasting chestnuts in the oven or over an open fire but are looking to expand your chestnut repertoire, this European classic is a must-try. Yes, the prep time for this marrons glacés recipe may be a bit lengthy, but the process is straightforward and requires no advanced skills. Plus, making these candied chestnuts at home is far more budget-friendly than purchasing them at the store—without compromising that irresistible sweetness!

What is marron glacé made of? The Ingredients List:

Our recipe for candied chestnuts uses just four basic ingredients. However, the success of the end product will significantly depend on the quality of the ingredients you choose. 

Below is everything you need to look for when buying them:

Chestnuts:

It is no secret that the chestnuts are the star ingredient in this recipe. When buying chestnuts, there are a few things to pay attention to:

• Get the freshest chestnuts you can find: If possible, we recommend hand-selecting your chestnuts to ensure they are equal in size. Look for those that are plump, smooth, shiny, and without any blemishes or mold. Feel it between your fingers to ensure the skin is not dry. Once you’re back at home, one way to test freshness is to drop your chestnuts in a bowl of water. If any float, discard them, as they’re likely hollow inside the shell.
• Not all chestnuts are created equal: In terms of chestnut variety, the French ‘marrons’ are superior in quality as they tend to be larger in size and more tender in texture. However, it’s hard to find them here in the US. A great alternative is Italian chestnuts, sold at national supermarkets like Whole Foods and Trader Joe’s during the holiday season. For this recipe, we recommend avoiding Chinese chestnuts. While they tend to be cheaper, we find them more challenging to peel.
• Store-bought pre-cooked and peeled chestnuts are a great shortcut: If you’re short on time or don’t have access to fresh chestnuts, you can buy them (affiliate link) from the store. One important thing to remember is you need to ensure that the only ingredient used is chestnuts. Store-bought, already-sweetened chestnuts won’t work in this recipe. 

For The Syrup:

• Water: You need a ratio of 1 part water to 1 part sugar to make the sugar syrup the peeled chestnuts soak in.
• Vanilla Bean: Use a whole vanilla pod sliced in half to flavor the sugar syrup. The vanilla beans infuse into the syrup for maximum flavor. We advise you against using vanilla extract if you can avoid it. While it won’t ruin the recipe, we found that much of it evaporates along with the water as the syrup reduces.
• Sugar: Since we do our best to use natural sugars in our recipes, we sweetened the syrup with cane sugar, but granulated white or brown sugar can also be used.

How to Make Marron Glace?

Below are the step-by-step instructions detailing the process of making glazed chestnuts. At first glance, the process might look intimidating, but once you’re done with boiling and peeling the chestnuts, the rest will take no more than 5 minutes a day.

If you’re new to boiling chestnuts, we recommend you first review our guide on How To Boil Chestnuts, as we go into all the nitty gritty details there.

1. Score the chestnuts: Use a small, sharp knife (or a paring knife, chestnut knife, or a sharp serrated knife) to score a cross outside the shell, right across the middle or “belly” of the chestnuts. Turn it 90 degrees and cut another one, creating an X. Don’t go too deep with your cuts—you want to pierce through the outer shell and the inner fuzzy skin, but do your best not to cut through the flesh too much.
2. Boil the chestnuts in water: Place two cups of cold water into a medium-sized saucepan and boil over medium heat. Carefully drop the chestnuts into the boiling water and cook for 15-20 minutes. Towards the end, you’ll see the cut part start opening up as they cook, revealing the fuzzy skin on the inside. To check for doneness, carefully remove one chestnut and peel to check if the yellow flesh is fully cooked. If the pulp is soft and creamy, it is cooked. Remove the pan from the heat once they are all (mostly) open.

3. Peel your chestnuts while they are still warm: Carefully remove chestnuts one at a time from the hot water and hold them using a clean dish towel if they’re too hot. Using a sharp knife, peel off the shell and fuzzy skin underneath. If you’re having difficulty removing it, place it back in hot water for a few more minutes.
4. Make the sugar syrup: Place the chestnuts in a colander and rinse them under cool water. Add the sugar and water to a saucepan and bring to a simmer. Stir continuously until the sugar is fully dissolved. Continue simmering for another five minutes until the sugar syrup turns golden brown. If you are using granulated sugar, the syrup should remain clear.

5. Cook the chestnuts in the sugar syrup: Add the chestnuts and halved vanilla bean into the syrup. Simmer your marrons in syrup for 10 minutes while stirring gently, being careful not to break up the chestnuts. 
6. Set aside for 24 hours: After 10 minutes, take the saucepan off the heat, put the lid on, and let it sit on the counter for 24 hours. The chestnuts will cool down in the syrup and soak up some of the liquid as they rest.
7. Cook the chestnuts in syrup a second time: The next day, place the saucepan back on the stovetop and gently heat the syrup until it is simmering. Continue to simmer for another 3 minutes. Remove from the heat, place the lid back on, and set aside to cool.

8. Cook the chestnuts in syrup two more times: Repeat the process of cooking the chestnuts in syrup two more times, waiting 24 hours between each time.
9. Place chestnuts on a wire rack: After the 4th and final round of simmering in syrup, using a slotted spoon, remove the chestnuts one at a time, draining off excess liquid. Place them onto a baking tray fitted with a wire rack. Continue with the rest of the chestnuts one by one and spread them evenly on the wire rack. Make sure you lift out any little bits that may have broken off.
10. Dry out the chestnuts in the oven: Preheat the oven to 120F (or as low as it will go) and place the chestnut tray in it. Cook the chestnuts for an hour. Remove the tray from the oven if the nuts have dried and hardened. If they’re still a bit sticky, prop the oven door open and leave the tray inside until thoroughly dried out. 
11. Serve your marrons glaces: This French confection took effort to make and thus deserves a presentation worthy of your efforts! The best way to serve them is to individually wrap the chestnuts in parchment paper, paper cases, or place them in mini cupcake liners (affiliate link). 

How To Store and Freeze Candied Chestnuts?

• To store: Wrap each candied chestnut individually in parchment paper. Place in a sealed container and refrigerate for up to a week.
• To freeze: Store the individually wrapped chestnuts in an airtight container and freeze for up to 1 month. Defrost at room temperature.

Ways To Use Marron Glaces

This candied chestnut recipe is incredibly versatile. Once you’ve made your marrons glacés, there are many ways to enjoy these delicacies:

• Dessert: Make a Coupe Marron. This is a French classic that, I think, is worthy of your caramelized chestnuts. Add a scoop of vanilla ice cream to a tall glass, add your candied chestnuts, and then top it with a spoonful of whipped cream. It’s a simple yet decadent dessert, perfect for holiday entertaining.
• Breakfast: Crumble marrons glacés over your favorite oatmeal, porridge, granola, or stack of pancakes. 
• Meat and Cheese Board: Adding a sweet element to a cheese and charcuterie board is perfect alongside savory bites. The nutty, sweet earthiness from these chestnuts makes a beautiful, elevated addition to your serving platter.

FAQs

Other Chestnut Recipes

Cakes

Mont Blanc Dessert

Snacks

How to Roast Chestnuts in The Oven

Naturally Sweetened

Chestnut Puree

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Pita bread—also known as Arabic bread, Lebanese bread, and Mediterranean pita—is a must-have for any Middle Eastern meal. However, it’s not the only homemade bread that comes together in a cinch. I have dozens of easy no knead bread recipes to fill out any menu, whether you need a rich brioche or a flaky biscuit.

What is Pita Bread Made Of?

There are only six simple ingredients in pita bread, making this recipe a cost-effective way to flex your baking skills (and it tastes so much better than store-bought pita!).

• Water: It’s essential that your water is lukewarm (about 105-110 degrees F. or 40-43 degrees C) before adding it to your pita mixture. If the water is too hot, you’ll kill the yeast, but if it’s too cold, the yeast won’t “bloom.”
• Active dry yeast: I used active dry yeast in this pita dough recipe, which required me to “activate” the yeast before adding other ingredients. Of course, you can use instant dry yeast, but your dough will rise more quickly, and the recipe’s timing will be shorter.
• Granulated sugar: Sugar is vital among your pita bread ingredients, as it helps activate and fuel the yeast (in addition to giving it a lightly sweet, tender flavor!). To make this recipe refined sugar-free, you can use cane sugar instead.
• All-purpose flour: I used all-purpose flour in my pita, but you may use bread flour instead if desired. However, keep in mind that bread flour has a higher protein content than all-purpose flour, which can give your pita a slightly chewier texture and a bit more structure. I would stick to all-purpose flour for light and tender pita bread, similar to store-bought pita bread.
• Olive oil
• Kosher salt 

How to Make a Pita Bread Recipe From Scratch?

You don’t have to work in a bakery to make pita bread like a pro. These step-by-step instructions will give you perfectly fluffy, golden-brown pita pockets, no matter how you want to cook pita bread: in an oven or on a skillet.

1. Activate the yeast: Add the water, yeast, and sugar to a large mixing bowl and stir until combined.
2. Add the first cup of flour: Add 1 cup (120 g.) of flour and the olive oil to the yeast mixture and stir until smooth, breaking up as many flour crumbs as possible and scraping down the bowl’s sides when necessary. 
3. Let it rest: Once integrated, cover the mixture with a kitchen towel and let it rest until it begins foaming and forming bubbles (about 15 minutes).

4. Add the remaining ingredients: Add the remaining two cups (240 g.) of flour and the salt. Then, use a wooden spoon or clean hands to incorporate the dry ingredients until a sticky ball forms (approx. one minute). Cover the bowl with a clean kitchen towel, place it in a warm place, and let the pita bread dough rest for 30 minutes.
5. Fold the dough: Hold one edge of the dough with your fingertips, then fold it halfway towards the middle of the ball. Turn the bowl 45 degrees and repeat this step until you complete a full turn. In the end, your dough should be smooth and elastic.

6. Add the olive oil: Drizzle one teaspoon of olive oil over the ball, rotating the dough and spreading the oil until the entire surface has an even coating. Cover the dough again and let it rest in a warm place until it doubles in size—about one hour.
7. Separate the dough: Dust your work area with 3-4 tablespoons of flour, transfer the dough to the floured surface, and knead it until it forms a smooth ball (30-40 seconds). Then, use a bench scraper or sharp knife to divide the dough into eight equal pieces, with each piece weighing about 71 g.

8. Form the pita balls: Form each of the eight pieces into a ball, then place them on your work surface with their seam sides facing down. Cover the dough balls and let them rest for 20 minutes. They will slightly grow in size.
9. Roll the pita bread rounds: Use a floured rolling pin to gently flatten each dough ball into a 6-inch circle, ensuring you don’t press so hard that the air bubbles flatten. Brush any excess flour off of your pita rounds and let them rest, uncovered, for 15 minutes.

10. Cook the pita dough:
    1. Bake the pita bread: Adjust your oven’s rack to the lowest position, place an upside-down baking sheet or pizza stone on top, and preheat the oven to 500 degrees F. Then, cut a large sheet of parchment paper into eight 6 x 8-inch squares and place each pita on its own sheet. Working with two rounds at a time, place the loaves and their parchment paper squares on the hot baking sheet. Bake the dough for 2.5 minutes, flip it over, and cook for another 2.5 minutes or until it puffs and is lightly browned. Remove the baked pitas from the oven and repeat the process with the remaining dough.
    2. Make a pan pita recipe: Heat a cast iron skillet on medium-high heat for ten minutes or it is super hot. It is imperative that your skillet is hot for the pita to puff. Then, lightly coat the bottom of the skillet with one teaspoon of olive oil. Place the dough onto the hot skillet one pita round at a time and cook it until bubbles form (about one minute). Then, flip the pita, cook it for one minute, and flip it one more time. Cook the bread for a final 30 seconds before removing it from the heat. Repeat this process until you cook all of the remaining loaves.
11. Enjoy: Serve your fresh pita bread warm or store it for later use.

FAQs

Aysegul’s Helpful Tips

I might be biased, but I believe I shared the best way to make a homemade pita recipe here. However, there are a few things that I’d like to bring to your attention for succeeding on your first try. In this section, you’ll find everything you need to achieve the fluffiest, tastiest, and most authentic taste.

• Digital scale: If you have a digital scale, I highly recommend using it for this quick pita bread recipe. It is especially helpful when dividing the dough into small bowls, helping you achieve evenly sized pita pockets.
• Lukewarm water: Water temperature is the key to letting your yeast work its magic. Be sure to use lukewarm water (about 105-110 degrees F.), as too-hot water will kill the yeast, and too-cold water will keep the yeast from blooming.
• Bottom rack vs. top rack: Direct heat is necessary when developing beautifully browned pocket bread. Therefore, you should always bake your pita on the bottom rack of your oven—not the top—and be sure to place parchment paper under each of your pita rounds while baking.
• Maintaining the oven temperature: The best way to make fluffy pita bread with an open pocket is to keep the oven consistently hot. Be sure to set your oven to 500 degrees F. (or 450 degrees F., depending on how hot your oven can get). I also recommend baking two pita rounds at a time to avoid overcrowding the baking sheet (or pizza stone).
• A word on browning: When we tested this recipe, we tried to achieve a golden brown color during baking. However, regardless of how many times we tried, increasing the amount of oil and sugar or even the baking time resulted in a light golden-yellow color. So, in short, the color you see in the photos is true to what you will end up with when you make this recipe.
• Using whole wheat flour: To make a whole wheat pita bread recipe, mix one cup of whole wheat with two cups of all-purpose flour. Whole wheat flour is heavier, and using too much will prevent your pita bread from rising or developing its signature “puff.”
• Gluten-free: To make this pita recipe for gluten-free diets, substitute the all-purpose flour with an equal amount of gluten-free flour. Here in the US,  Bob’s Red Mill’s gluten-free 1-1 baking flour (affiliate link) is a good brand you can use.