Turkish cooking has been having a moment on social media, and I love seeing it finally get the attention it deserves. First, it was the Turkish Pasta trend; now, it is this homemade doner kebab. 

These shortcuts are clever because they make dishes that have been around forever feel doable on a weeknight with ingredients most people already have. The rolling technique you see everywhere was first shared by Mezemike, and it took off for a reason.

For me, this recipe hits close to home. I grew up in Bursa, Turkiye, where the authentic version of this dish, Iskender Kebab, was invented. So even though we never made it using this method, I immediately understood why people loved it. It captures the spirit of the dish in a much more doable way without a trip to Turkiye.

My goal here is simply to walk you through this shortcut in a clear and honest way, with a few tips to help you get as close to the real thing as possible in your own kitchen.

Ingredients You’ll Need

The ingredients for this Turkish doner kebab are simple and easy to find. You can find the full list of ingredients with exact measurements in the recipe card below, but here are a few helpful notes on a few ingredients from my testing:

Doner meat ingredients:

Onion: While many viral versions use only the juice, I prefer using the whole onion, as it helps tenderize the meat, keeps it moist, and adds the depth that real doner has. To get it extra fine, I blend it into a puree, along with the garlic. 

If you don’t have a food processor, a box grater would work well too. Use the large holes to grate the onion, and reserve the juices.

Ground beef: It goes without saying that fat is flavor, so it is key here. I recommend using 85/15 ground beef for the best texture and taste. The shortcut doner kebab recipe uses ground beef, but in Turkey (depending on the region), it’s usually made with lean lamb. 

If you want to get as close as possible to the real deal, use ground lamb to make a lamb doner kebab. Lamb is the classic choice for traditional Turkish doner. Or alternatively, if you want to ease into it, you can try 50% ground beef and 50% ground lamb.

Greek yogurt: Yogurt tenderizes the meat and keeps it moist. I tested this recipe both with full-fat yogurt and 2%. While both work, the texture is richer with the full-fat kind.

Spices: The classic doner meat seasoning includes ground cumin, paprika, and red pepper flakes. If you want to get as close to the real thing as possible, I would also recommend adding a pinch of dried oregano.

For the vegetables: 

Roasting vegetables like tomatoes and peppers is optional, but they are the traditional accompaniment to doner kebab, whether you wrap the meat in lavash or serve it with rice.

Tomatoes: You can use any tomato variety. If using larger tomatoes, quarter them so they roast evenly and are easier to tuck into the wrap (aka dürüm) later on.

Green peppers: Any long, green pepper works here. Traditional Turkish doner shops use sivri biber, which are mild and have a thinner skin. But because I can’t find them here in the US, I usually use Anaheim peppers or jalapeños. If you’re sensitive to heat and using jalapeños, I recommend removing the seeds before roasting them. 

For the Sauce:

Most versions of the viral recipe don’t include this sauce, but I can’t, in good conscience, publish this recipe on my site without sharing it with you. If you ask me, the sauce is a must, and you just need 2 ingredients.

Butter: I am using unsalted butter so I can better control the seasoning. If all you have is salted butter, simply add a little less salt to the sauce.

Tomato paste & water: Use any brand of tomato paste (domates salcasi) you like. While not traditional, I sometimes change it up and use hot/mild red pepper paste (biber salcasi) for a spicier sauce.

For Serving:

Lavash bread: The classic bread used for wrapping meat is lavash. You can make lavash at home or buy it at the store. Here in the US, my favorite brand is Joseph’s, but I also like Trader Joe’s. 

Alternatively, you can stuff the meat in Pita Bread (in its pockets) to create a similar “sandwich” feel.

Sumac Onions: Optional, but I cannot imagine serving any type of Turkish kebab without them. It takes just a few minutes to put together and is essential to make it taste authentic.

How to Make This Viral Turkish Doner Kebab

Okay, there is a reason why this shortcut doner method has taken over social media. It gives you the same tender, well-seasoned meat you’d find in Türkiye, but in a quicker way you can easily make in your own kitchen for a weeknight dinner.

Here’s how to make it:

Step 1 – Prep the oven and aromatics: Start by preheating your oven to 400°F (204°C). While it heats, add the onion and garlic to your food processor and blend until smooth and pureed.

Don’t strain out the liquid; that moisture is what keeps the meat juicy and helps everything bind together. 

Step 2 – Mix the meat: Transfer the onion mixture to a large bowl and add the ground beef, tomato paste, yogurt, and spices. Using your hands, mix until everything is thoroughly combined for about 1-2 minutes. It should be well mixed, so you get a bit of each flavor in every bite.

Step 3 – Divide and shape the mixture: Once the meat is mixed, divide it into three equal pieces. During my initial testing of this recipe, I divided it into 4 portions, which worked well, but I felt the rolled doner was a bit thinner than I would like after cooking. 

That said, you can do either 3 or 4 pieces. It is more a matter of personal preference.

Step 4 – Roll the meat into a sheet: Place one piece of meat in the center of a 12×16 sheet of parchment paper, then place another sheet on top. Use a rolling pin (or your hands) to gently press it into an even rectangle. You want an even layer that’s neither too thin nor too thick.

Sometimes the meat pushes out of the sides of the parchment. Don’t worry, just tuck it back in so it’s not as thin, and keep going.

Step 5 – Roll it into a log: Remove the top parchment sheet. Now, starting from the short end closest to you, roll the meat tightly (with the bottom parchment still attached).

Transfer the rolled log to a sheet pan and repeat with the remaining pieces.

Step 6 – Add the vegetables: Once all three logs are on the pan, add the quartered tomatoes and whole peppers to the same pan (onto the side) and drizzle them with olive oil and a little kosher salt. 

Step 7 – Bake: Bake everything for about 15-20 minutes. When it’s done, the meat should look lightly browned, and the vegetables should be softened. 

Remove the pan from the oven and let everything cool for 5 minutes or just enough that you can unroll it without burning your hands.

Step 8 – Tear the meat: Unroll each piece gently, then tear the meat into strips by hand. I don’t strip them down too small, just into large chunks.

Step 9 – Make the tomato-butter sauce: Start by melting the butter in a small saucepan. Then, stir in the tomato paste using a fork (or even a whisk). At first, it will look a bit curdled, which is normal. Once cooked for 20-30 seconds, whisk in some hot water to achieve a more sauce-like consistency.

How To Serve Doner Kebab?

You made the doner meat, roasted the veggies, and have the most delicious, silky tomato-butter sauce ready. Now it is time to serve. And if you want the full Turkish experience, pour yourself a cold Ayran, the simple salted yogurt drink we serve with every kebab dish. 

The good news is that you have a few options:

Make A Wrap (aka dürüm): 

This is how they serve it in the viral videos, and, quite honestly, this is how you would find it in Turkey if you buy it from a street vendor. It is called dürüm and is usually made by rolling the meat in lavash bread.

To assemble, place a warm piece of lavash bread on a cutting board and spread it with a generous spoonful of the tomato sauce.

Add a handful of the doner meat, some roasted peppers and tomatoes, and a spoonful of Sumac Onions. Drizzle it with a tablespoon of the tomato sauce.

Roll the lavash tightly, tucking the filling in as you go. Slice in half, then serve immediately with extra sauce on the side. 

Pro Tip: If you prefer something sturdier or don’t have lavash on hand, you can use store-bought or Homemade Pita Bread or any of your favorite flatbreads instead.

Iskender-Inspired Plate: 

I grew up in Bursa, where doner kebab is often served Iskender-style. It uses the same ingredients you already prepared, but the assembly gives it a completely different feel. 

If you want to serve your doner meat this way, place torn pieces of warm pide bread on a plate, drizzle with tomato sauce, pile the meat on top, and finish with more sauce. 

Serve it with a dollop of creamy yogurt on the side, along with the roasted peppers and tomatoes.

With Rice:

Depending on the region, especially when you eat doner kebab in a restaurant, it often comes with rice, a few French fries, and some pickles on the side. After it is assembled, the tomato sauce is poured over the meat and rice, turning it into a simple yet just as delicious meal. 

If you want to serve it that way at home, I highly recommend making my Vermicelli Rice to keep it as close to the real thing as possible.

How to Make Ahead, Store, Freeze, and Reheat

Make ahead: You have a few great make-ahead options:

• Prep the rolls the day before: You can fully roll the meat logs ahead of time and refrigerate them until you’re ready to bake. The only thing to keep in mind is the parchment paper. Some get soft and wet easily, so choose a good-quality one to help the logs hold their shape overnight. I like this precut parchment paper that is not only sturdy enough but also easy to roll.
• Prep the meat mixture ahead: If you’d rather roll it fresh the next day, simply mix the meat mixture, transfer it to an airtight container, and refrigerate. This resting time allows the aromatics to mingle and develop even further.

Storage: If you know you will have leftovers, store the meat, sauce, and roasted vegetables separately. They all keep well in the fridge, in an airtight container, for 3-4 days. This helps the texture stay closer to its fresh state. 

If not, as long as stored in an airtight container, the rolls will still hold up nicely and keep well in the fridge for 1-2 days.

Freezing: You can freeze the doner meat in two easy ways:

• Freezing raw rolled logs: Simply wrap each roll tightly in stretch film (or place it in an airtight freezer-safe container) and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then bake as directed.
• Freezing the cooked meat: After baking, tear the meat, let it cool completely, and freeze it in an airtight container or freezer bag. For the best texture, reheat it in a skillet rather than in the microwave.

Reheating: If you store the meat separately from the rest of the ingredients, you can warm it up in a skillet over medium heat with a splash of water or a little butter. I would recommend avoiding the microwave, as it tends to dry out the meat and make it chewy.

If you have leftover sauce, warm it up in a skillet and add a little warm water to thin it out.

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

Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use. 

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven. 

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it. 

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin. 

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

• Choose Compound Butter for:
  • Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
  • Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
  • Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
• Choose a Turkey Dry Rub for:
  • Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
  • Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

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Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

• Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
• Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
• Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
• Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my  Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

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Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 4 oz unsalted butter 1 stick – at room temperature
• 1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
• 1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
• 2 cloves fresh garlic finely minced or pressed
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
• You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
• Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

• Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
• *If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
• Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
• Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

This is the only way I make mashed sweet potatoes.

When it comes to Thanksgiving side dishes, I have a few go-to recipes, and this creamy sweet potato mash has been one of them for over 10 years. I first came across the recipe in Cook’s Illustrated, and it has never let me down.

What I love most is its flexibility. You can make it right before serving dinner, or prepare it ahead of time and reheat it without losing any of its creaminess. I usually keep it simple, but it’s also the perfect base for adding your own twist, whether you prefer a sweet touch with maple syrup or a savory one with herbs and spices.

Over the years, I’ve tried it both slightly sweet and boldly savory, and it always turns out creamy and delicious. I don’t know about you, but for me, this is the best kind of recipe I need for the holidays: easy, reliable, and open to your own creativity.

Ingredients You’ll Need & Why They Work

This recipe requires only four main ingredients, plus a few optional add-ins. You can find the exact measurements in the recipe card below, but here are a few notes from my testing:

Sweet Potatoes: I use the standard sweet potatoes commonly found at most U.S. grocery stores. The most popular kinds are Jewel or Garnet; they both work in this recipe and offer a naturally sweet taste and creamy texture. 

Look for firm ones with smooth skin and no visible bruises. Peel them and cut into similar-sized chunks so they cook evenly.

Unsalted Butter: I used unsalted butter so I can adjust the salt myself, but salted butter can also be used. If you want to make these mashed potatoes dairy-free, you can swap in your favorite vegan butter.

Heavy Cream: If you look at the recipe below, you might think that only 2 tablespoons of heavy cream won’t be enough to cook all the potatoes, but it is. Both sweet potatoes and butter will release their juices, which is plenty to steam them in the pan.

While it won’t be as creamy, you can substitute it with half-and-half, regular milk, or almond milk for a vegan option.

Seasonings: I keep it basic with kosher salt and black pepper. However, if you want a hint of warmth, add a pinch of ground cinnamon and a touch of nutmeg; they both pair particularly well with sweet potatoes.

Maple Syrup (Optional): I personally love how it brings out the natural sweetness of the potatoes, but if you prefer not to add any sweeteners, you can leave it out.

How to Make Mashed Sweet Potatoes

When it comes to mashed sweet potatoes, the first question that always arises is: should you bake, steam, or boil them? While there are recipes for each, over the years of making this creamy sweet potato mash, I’ve found that the easiest and most reliable way is none of those. 

Instead, cooking cubed sweet potatoes right in the pan with a bit of butter and cream is the right answer. 

Step 1 – Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with butter, cream, a splash of maple syrup, and salt and pepper. There’s no need to add water as the potatoes release their own liquid as they cook. 

Next, cover the pan with a tight lid so they can steam. This step is important because it keeps the potatoes from drying out. Stir every so often to keep them from sticking to the bottom.

Also, keep in mind that this whole process is quite quick, so keep a close eye on it.

Step 2 – Mash To Your Liking: Once the potatoes are soft and tender, mash them right in the pot. I like to use a potato masher or even a fork for a more chunky texture.
For a perfectly smooth consistency, consider using an immersion blender or a potato mill.

Step 3 – Season and Serve: Taste the mash and add a little more salt or pepper, as needed. Then, transfer it to a serving bowl and finish with your favorite garnish.

FAQs

Serving Suggestions

This is one of my go-to Thanksgiving sides, and it pairs beautifully with both holiday favorites and simple weeknight meals. Here are a few of my favorite ways to serve it:

• As a Holiday Side: Serve it alongside Herb Roasted Turkey or Turkey Tenderloin for a showstopping side dish for your Thanksgiving and Christmas dinner.
• With chicken: For a simple but special home-cooked meal, serve this sweet potato mash with my Air Fryer Cornish Hen Recipe. Or, for a quick weeknight dinner pair it with my easy Baked Bone-In Chicken Breast recipe.

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Easy Mashed Sweet Potatoes Recipe

Most mashed sweet potato recipes boil the sweet potatoes, and while that is a good approach, it takes a long time, and you lose most of the flavor in the boiling water. My recipe here cooks them in a pot along with a bit of butter and heavy cream. The result is a super creamy sweet potato mash that comes together in under 30 minutes.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Aysegul Sanford

Ingredients

• 4 tablespoons unsalted butter cut into 4 pieces, extra for topping if preferred
• 2 tablespoons heavy cream
• 2 pounds sweet potatoes 3 medium-sized , peeled and cut into 1-inch cubes
• 1 teaspoon maple syrup optional
• 3/4 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon pecans as garnish – optional
• 1 teaspoon fresh herbs thyme or parsley, chopped – optional

Instructions

• Place butter, heavy cream, sweet potatoes, maple syrup, salt, and black pepper in a medium-sized saucepan with a tight fitting lid.
  
• Stir well to combine.
  
• Cook, stirring occasionally, over low heat until sweet potatoes are soft (almost falling apart), 15-20 minutes. You can check doneness by inserting a knife into a sweet potato. If it comes in and out easily, it should be ready to mash.
  
• Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
  
• Place in a bowl or a plate (like I did) and garnish with pecans and/or butter.
  

Notes

• Yields: This recipe yields approximately 4-5 cups of mashed sweet potatoes, enough to serve 4 people. The nutritional values below are per serving.
• Make-Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance of serving. Simply let them cool completely, then store them in an airtight container in the refrigerator.
• Reheat: There are a few simple ways to warm them up:
  • Stovetop: Warm them gently over low heat with a splash of cream or butter until they reach your desired consistency. Stir frequently to prevent it from sticking to the bottom of the pot.
  • Oven: Place them in an oven-safe dish, cover loosely with foil, and let them warm up for about 10-15 minutes. 
• Freezing: You can also freeze it in a freezer-safe container or bag for up to 2 months. Just thaw it overnight in the fridge and reheat to enjoy.

Nutrition

Calories: 343kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 565mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32640IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg

Ingredients You’ll Need

This baked Brussels sprouts recipe might seem a little fancy at first, but I promise it’s simpler than it looks. You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to make sure it all comes together perfectly:

For the Brussels sprouts: 

Brussels Sprouts: When shopping, take the time to choose firm, bright green sprouts that are similar in size so they roast evenly. 

Seasoning: I kept the Brussels sprouts seasoning simple with paprika, ground cumin, kosher salt, and black pepper. 

For the Tahini Yogurt Sauce:

The Tahini Yogurt Sauce recipe I am using in this baked Brussels sprout recipe is one of the first recipes I learned from my mom. It is also a staple in many Mediterranean kitchens.

Greek Yogurt: I recommend using a thick Greek yogurt instead of regular yogurt. It’ll give you a creamier texture and will spread smoothly.

Tahini: I really like Soom’s tahini because it’s super creamy, smooth, and easy to work with. Be sure to give your tahini a good stir and a quick taste before using it, as the flavor and texture can vary between brands.

Garlic: I am using freshly minced garlic, but if you prefer a milder taste, you can use ¼ teaspoon of garlic powder as an alternative, or simply omit it.

For Garnish:

Pine Nuts: Taking the time to toast the pine nuts makes all the difference, and it’s, in my opinion, what takes this oven-roasted Brussels sprouts recipe to the next level. 

Toasting them is so easy! Simply add them to a dry skillet and toast over medium heat for 4-5 minutes, stirring often, until they’re golden and fragrant. 

Pomegranate Arils: I am using them to add a festive color, more texture, and to balance the creaminess of the sauce. In a pinch, dried cranberries can be used as a substitute.

Pomegranate Molasses (optional): If you can get your hands on it, a drizzle of pomegranate molasses is a classic Mediterranean finishing touch. Alternatively, you can use balsamic glaze as a substitute. It will have a different flavor profile but will still taste delicious.

How to Make Crispy Roasted Brussels Sprouts: Oven Method

The secret to getting that irresistible crisp edge and tender center is high heat, space on the pan, and a touch of olive oil. Here’s exactly how I roast Brussels sprouts so they come out golden and crisp every single time:

Step 1 – Prep the Brussels Sprouts: Preheat your oven to 425°F (204°C) and line a sheet pan with parchment paper. Trim the ends of each Brussels sprout and slice them in half. Transfer the sprouts to the pan and drizzle them with extra virgin olive oil, and sprinkle with paprika, ground cumin, salt, and pepper.

Step 2 – Arrange the Sprouts Cut-Side Down for Maximum Caramelization: This may seem like an extra step, but it’s crucial for achieving the best texture. Flip each sprout cut-side down and make sure they’re spaced evenly on the pan. When the flat sides touch the hot pan, they caramelize beautifully. Otherwise, the moisture will trap and steam them instead.

Step 3 – Roast: Bake the Brussels sprouts for about 20 minutes, tossing them once halfway through so they brown evenly. Since each oven is different, check on them around the 18-minute mark. You’re looking for golden edges and centers that are soft enough to pierce with a fork but still hold their shape.

If they’re not crispy enough, leave them for a few more minutes, keeping a close eye on them.

Step 4 – Let Them Cool: Once the Brussels sprouts are out of the oven, allow them to cool in the pan for a few minutes before assembling, allowing the steam to escape and keeping the outsides crisp.

Assembling the Baked Brussels Sprouts with Yogurt Tahini Sauce

Now that we have roasted the Brussels sprouts, it is time to put them all together. Honestly, this is my favorite part as it takes no more than 2 minutes but looks so impressive.

Step 1 – Make the sauce: If you’ve never paired roasted vegetables with a cool yogurt sauce before, you’re in for a treat. To make my Yogurt Tahini Sauce, whisk together thick Greek yogurt, lemon juice, minced garlic, and salt in a bowl. 

Step 2 – Spread: Place a large serving platter (or an oval plate, as shown in the pictures) on a flat surface and spread the yogurt sauce evenly on the bottom in a layer using the back of a spoon. This creamy base should be easy to spread but nice and thick.

Step 3 – Add the Brussels Sprouts: Add the now slightly cooled Brussels sprouts directly over the sauce. It does not have to be perfect; let some of the sprouts overlap or fall to the sides. 

Step 4 – Garnish and Serve: Finish it off with toasted pine nuts for added crunch, a handful of pomegranate seeds for a touch of sweetness, and a drizzle of pomegranate molasses, if using.

FAQs

More Brussels Sprouts Recipes to Try

There is a reason why Brussels sprouts are one of the most popular Thanksgiving vegetable sides. They are so versatile and take on pretty much any flavor. So, if you are in need of more inspiration, here are a few Brussels sprouts recipes from the archives:

• If you love a crisp and tangy green salad that makes sprouts shine, look no further than my Kale Brussel Sprout Salad. 
• For another brussels sprouts recipe perfect for your holiday table, try my Maple Balsamic Brussels Sprouts. This 5-ingredient recipe is just as colorful and easy to make.
• If you’ve never had shredded Brussels sprouts, you’ll love my Shaved Brussels Sprout Salad. It’s a bright and crunchy salad that is tossed with apples, hazelnuts, and goat cheese. 
• For an easy sheet-pan side, try my Roasted Brussels Sprouts and Sweet Potatoes. This is the perfect simple fall side that works for both simple weeknights and holidays.

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Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe

These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

For The Roasted Brussels Sprouts:

• 1 ½ lbs Brussels sprouts cleaned and sliced in half lengthwise
• 3 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Tahini Yogurt Sauce

• 1 cup Greek yogurt full-fat
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• 1 clove garlic minced
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper

As Garnish

• ¼ cup pomegranate arils
• ½ cup pine nuts toasted
• 2 tablespoons pomegranate molasses optional

Instructions

• Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
• Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
  
• Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
  
• Remove from the oven and let them cool down while you are working on making the yogurt sauce.
  
• While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
  
• When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.
  

Video

Notes

• Yields: This recipe makes about 4-5 cups of roasted Brussels sprouts ideal for 4 generous servings. The nutritional values below are per serving.
• How to Make Ahead: I’ve tested this recipe both fresh and prepped ahead, and while it’s best right out of the oven, it still tastes wonderful the next day. To prep ahead, you can roast the sprouts and make the sauce, then store them separately in the fridge for up to one day in advance. On the day off, you can reheat the sprouts in a 400-degree oven for 7-8 minutes and then assemble the recipe as written.
• Storage: Place the leftovers in an airtight container and store in the fridge for 2-3 days.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 15g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 937mg | Potassium: 920mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1423IU | Vitamin C: 151mg | Calcium: 148mg | Iron: 4mg

I recently started working with a health coach to make sustainable lifestyle changes, and as you can probably guess, increasing my daily protein intake has been a big focus. As a professional recipe developer, I’m always thinking about ways to make food not just tasty but also easy to make.

Like many of you, I’ve seen the cottage cheese egg bites trending all over social media. They looked promising, but most versions required a blender or sous vide, which felt more complicated than I wanted.

So I developed a version that could be mixed in one bowl with minimal ingredients in 5 minutes and baked in a standard 12-cup muffin tin. Think of this as a customizable base: you can toss in leftover veggies or cooked protein you already have on hand.

Along the way, I also addressed common issues like watery textures or deflated bites, so you’ll find helpful tips throughout the post to ensure yours turn out just right.

Ingredients You’ll Need

Some recipes you’ll find online refer to this recipe as “3-ingredient egg bites” because it uses three simple ingredients: eggs, cottage cheese, and shredded cheddar cheese. 

From there, you can mix in your favorite vegetables or breakfast meats to make it your own. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes from my recipe testing:

Eggs: I recommend using large organic eggs. While it won’t be as fluffy, you can up the amount of protein by using a mix of whole eggs and egg whites (4 whole eggs and 4 egg whites). I wouldn’t recommend using only egg whites because without the yolks, it loses that soft, custardy texture and rich taste that make it so satisfying.

Cottage Cheese: During my recipe testing, I found that full-fat (4%) cottage cheese gives the most creamy and custardy results. You can use both small and large curd cottage cheese.

Be sure to strain it if it has any excess liquid, so the egg mixture is not too watery. Additionally, some cottage cheeses can be saltier than others, so give yours a quick taste before adding extra salt to the mixture. 

Cheese: I am using freshly shredded cheddar cheese, but if you’re wondering about the best cheese for egg bites, mozzarella, Monterey Jack, Parmesan, or gruyere cheese all work well. Feel free to mix a couple of cheeses together for extra depth. 

If you have the time, shred your own cheese as store-bought pre-shredded cheeses contain anti-caking agents that prevent even melting and the creaminess of these egg and cottage cheese bites.

Spinach: I opted for baby spinach as it is quick and easy to incorporate into the cottage cheese egg bites. I buy prewashed spinach that is sold in stores to save time. 

If you prefer to wash your own, be sure to rinse and drain well before adding it into the egg mixture to prevent egg bites from turning watery.

Seasonings: I kept it simple with kosher salt, black pepper, garlic powder, and paprika. But feel free to adjust to match the flavors you enjoy. You can add onion powder, red pepper flakes, or even a small amount of dried herbs like parsley, dill, oregano, or thyme.

How to Make Egg Bites with Cottage Cheese 

Aside from the simple ingredients, these cottage cheese cups come together in just a few simple steps, requiring only a large bowl and a whisk. Here’s exactly how I make them:

Step 1 – Prep the oven: Set your oven to 325°F (162°C). Place a 9×13 dish with 2 cups of hot tap water on the bottom rack. 

I know it sounds like an extra step, but the steam created by the water as the egg bites bake is what keeps them soft and custardy. It also helps the eggs bake evenly without turning rubbery or completely deflating as they cool, similar to the Starbucks version made with a sous vide machine.

That said, you can skip this step if you prefer. The egg bites will still turn out delicious, just a bit firmer in texture.

Step 2 – Grease or line your muffin pan: Most egg bite recipes online use a silicone muffin pan to bake the bites. Sadly, I do not own one. If you have it, I would still recommend greasing it before pouring in the egg mixture.

If you are like me, and only have a regular metal 12-cup muffin tin, then I highly recommend lining them with parchment liners. It is truly the foolproof solution to prevent the egg bites from sticking to the pan. I tried using paper liners, and while the egg cups did not stick to the pan, it was hard to remove the paper from the egg bites in one piece.

Otherwise, take your time greasing/buttering the muffin tins well, covering all edges and even the top, as eggs always stick to metal if not greased properly.

Step 3 – Whisk the eggs: Crack the eggs into a large bowl along with salt (if using) and pepper until they are fully combined. Try not to overmix as they can trap too much air, causing them to puff up in the oven and then deflate as they cool. A little deflation is normal, but whisking just until smooth helps keep their shape.

Step 4 – Add the remaining ingredients: Stir in the cottage cheese and shredded cheddar until everything is well combined. Fold in the roughly chopped baby spinach.

It is easier to switch from a whisk to a spatula when folding. 

Additionally, while I listed only 2 cups of baby spinach in the recipe card below, you can use up to 3 cups if you prefer to up the nutritional value of these cottage cheese egg cups. Just make sure that they are chopped a bit so you won’t have big chunks of spinach in your egg bites.

Step 5 – Fill the muffin cups: Scoop about ¼ cup of the mixture into each muffin well. If you are using a standard 12-cup muffin tin, fill it closer to the top. If you are using a different size, divide the batter evenly among the cups, keeping in mind that the baking time may vary.

Step 6 – Bake: Slide the muffin pan onto the middle rack, positioned directly above the water dish, and bake for 30-35 minutes. You’ll know they’re done when the tops look set and a toothpick inserted in the center comes out clean. The lower temperature, combined with steam, is the secret to that custardy, Starbucks-style texture.

Step 7 – Let them rest: When they first come out of the oven, they will appear puffy, but they will deflate as they cool and rest. I like to let them cool for 10 minutes before removing them from the muffin tin, so they are not too hot.  You can enjoy them warm or let them cool completely if you are making them as part of your weekly meal prep.

5 Secrets to Starbucks-Style Custardy Egg Bites

Like with any egg recipe, a few small details make all the difference between bites that are rubbery or soggy and ones that are soft and fluffy. Below, I am sharing some of the things I learned during my recipe testing to help you get the best cottage cheese bites on your first try:

1. Use a water bath: The steam from a dish of hot water in the oven is the secret to a soft, custardy texture that mimics the Starbucks sous vide method. If you omit it, the bites will still be delicious but noticeably firmer and more rubbery.
2. Avoid Watery Bites: Excess liquid from cottage cheese or undrained vegetables is the main reason for watery egg and cottage cheese bites. Be sure to strain your cottage cheese if it looks wet.
3. Parchment liners: If you are using a metal 12-cup muffin tin, keep in mind that eggs can stick to metal. To ensure easy release, take your time to grease every corner of your muffin pan or use parchment liners for a guaranteed easy release. If you are using silicone liners, I would still apply a light coating of oil, but it is definitely much easier to remove without the egg bites sticking to the pan. 
4. Don’t overbake: The bites will continue to set as they cool, so if they’re baked too long, the texture will turn rubbery.
5. Whisk by hand/Skip the blender: Egg bites puff slightly in the oven and settle as they cool, so a little settling/deflation is normal. However, I learned during my testing that the biggest difference maker was skipping the blender entirely. While blending creates a smooth batter, it traps too much air, causing the bites to over-inflate in the oven and then deflate significantly. To keep that beautiful, full, custardy texture, just whisk the batter by hand until the eggs and cottage cheese are just combined, leaving the curds intact.

How to Make Ahead, Meal Prep, Freeze, and Reheat

I think one reason these baked egg bites with cottage cheese are so popular is that they stay fresh all week. You can meal prep a batch for busy mornings and have a grab-and-go breakfast all week. 

Make ahead: You can whisk together the mixture and keep it covered in the refrigerator overnight. When you are ready to bake, pour the mixture into the muffin tin and follow the usual baking directions, adding an extra 5 minutes if needed, as it will be starting from a colder temperature.

Meal Prep: Once baked and cooled, place the egg bites in an airtight container. They will keep well in the refrigerator for up to 4-5 days and make for a perfect high-protein breakfast.

Freezing: Once they are at room temperature, arrange the egg bites on a sheet pan lined with parchment paper and freeze for an hour or two. Then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thaw them overnight in the fridge.

Reheating: You can warm up your protein egg bites straight from the fridge using one of the methods below:

• Microwave: Heat individual bites in 30-second increments, no longer than a minute or two, stopping and checking often.
• Oven: While not as quick as the microwave, reheating them in the oven gives you the best, freshly baked results. Place the egg bites on a baking sheet and reheat at 325°F (163°C) for 10 minutes or warm to your liking. 
• Air Fryer: Reheat at 300°F (149°C) for 5-6 minutes.

FAQs

More Cottage Cheese Recipes You’ll Love

I think we can all agree that cottage cheese is having the time of its life with its popularity, and I am here for it. Below are a few cottage cheese recipes from the archives:

• Cottage Cheese Flatbread is the latest social media sensation, and for a good reason. Made with just two ingredients, this high-protein bread option (with 17 grams of protein per serving) is a great choice for wraps and sandwiches.
• If you love classic comfort food like I do, but are looking for lighter options, you’ll love my Cottage Cheese Mac and Cheese. It has the same creamy texture with 26 grams of protein per serving.
• And if you are planning to make this recipe for a crowd, try my Egg and Cottage Cheese Bake. It has all the same flavors baked into a casserole-style dish that you can slice, store, and enjoy throughout the week.

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

Photos by Tanya Pilgrim.

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Cottage Cheese Egg Bites Recipe

These cottage cheese egg bites are soft and fluffy high protein breakfast that are perfect for you weekly meal prep. Made with eggs, cottage cheese, cheddar, and spinach, they bake in a muffin tin for easy, portable breakfasts.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 295kcal

Author Aysegul Sanford

Equipment

• Parchement Paper Liners
• 1 12-cup Muffin Tin

Ingredients

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves washed, rinsed, dried and roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 325 °F (162 °C). Fill a casserole dish (I used a 9X13) with 2 cups of hot tap water and place it on the bottom shelf of your oven.
  
• Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
  
• In a large mixing bowl, whisk eggs with black pepper until well beaten.
• Fold in the cottage cheese and shredded cheddar cheese. Mix until the cheese is evenly distributed. Add the baby spinach and mix until well combined.
• Divide the egg mixture evenly among 12 muffin cups (a little more than ¼ cup each).
  
• Bake for 35-40 minutes or until a toothpick inserted in the center of an egg bite comes out clean.
• Cool for 10 minutes, then remove the muffins from the muffin pan and transfer them to a platter. Serve warm.

Video

Notes

• Yields: This recipe makes 12 egg and cottage cheese bites ideal for 4 servings. The nutritional values below are for 3 egg bites (per serving).
• *Parchement Liners: I highly recommend using parchement liners to ensure easy removal. Otherwise, be sure to brush the muffin tins generously with oil.
• A word on adding salt: I tested this recipe with national cottage cheese brands like Daisy and Good Culture and never needed to add any salt as they were already salty. However, I recommend giving your cottage cheese a taste before deciding whether or not you need to add salt to the egg mixture.
• Storage: Bring leftover egg bites to room temperature and store in an airtight container in the fridge for upto 5 days.

Nutrition

Calories: 295kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 365mg | Sodium: 629mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1887IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 2mg

I feel like these days, protein is the magic word. Say it, and everyone’s suddenly paying attention. Every time I open Instagram, I see one video after another showing how to sneak more protein into every meal. 

And right now, cottage cheese seems to be the star of the show, especially when it comes to breakfast. I’m completely on board, and this cottage cheese and egg bake is my small contribution to the internet’s high-protein breakfast lineup.

What I love most is how practical it is. It uses a full carton of eggs, comes together with just a bowl and a whisk, and bakes while you take care of everything else. 

It is easy to customize with whatever veggies or breakfast meats you have on hand. Best of all, it stores beautifully and makes weekday mornings so much easier.

Ingredient Notes for The Fluffiest Texture & Endless Customization Ideas

This recipe begins with three main components: eggs, cottage cheese, and a small amount of shredded cheddar cheese. From there, you can add your favorite veggies or breakfast meats to make it your own. 

I’ve listed the exact measurements in the recipe card below, but here are some helpful notes on ingredients from my recipe testing:

Eggs: I recommend using a full carton of large organic eggs. It gives you enough for a week’s worth of grab-and-go breakfasts or to serve multiple people. 

If you’d like to increase the protein content of this egg bake, you can substitute half of the whole eggs with egg whites only. I wouldn’t recommend using just egg whites, as you’ll end up with a different, less creamy texture. 

Cottage cheese: During my testing, I found that full-fat (4%) cottage cheese yields the best texture for this cottage cheese egg bake. You can use low-fat cottage cheese, but it tends to be slightly less puffed and creamy after baking. 

Additionally, as it sits in the fridge, some brands of cottage cheese collect a small amount of liquid on top. If that is the case, be sure to strain it before adding it to the egg mixture.

Finally, I tested this recipe both with large curd and small curd cottage cheese, and they both worked well.

Vegetables: I opted for a simple combo of sautéed mushrooms and baby spinach. I used cremini mushrooms, but you can also use sauteed shiitake mushrooms or roasted shiitakes. 

With that being said, you can make this egg bake with cottage cheese your own with any leftover veggies you already have in the fridge.

My go-to ratio is 1 cup of cooked veggies plus 2 cups of leafy greens or fresh herbs. Below are a few options you can try:

• Frozen veggies: Veggies like frozen spinach can be used, just be sure to thaw them first and squeeze out every bit of liquid before adding to the mixture.
• Sautéed veggies: Veggies like broccoli, yellow onion, or a small red bell pepper are a great addition, but I recommend sauteeing them prior to adding them to the egg mixture.
  In terms of greens, you can use lightly sautéed (and cooled) Swiss chard or blanched kale as a base, and add some fresh (or dried) parsley, dill, or oregano.
• Quick-cooking veggies: You can also add up to 1 cup of fast-cooking vegetables, such as shredded zucchini, cherry tomatoes, or chopped green onions. There is no need to sautee them, but be sure to squeeze out the excess liquid prior to adding them to the egg and cottage cheese mixture.

Cheese: I used shredded sharp cheddar cheese, but you can also use Monterey Jack, Parmesan cheese, or shredded mozzarella cheese. You can also mix two cheeses for more depth.

Seasonings: I kept it simple with garlic powder, paprika, salt, and black pepper. However, you can adjust the seasonings to suit your preferred flavor profile. A pinch of Italian seasoning or my homemade Mediterranean Seasoning are both great options.

Optional Add-Ins: You can increase the protein content by adding about 1 cup of cooked meat. Crumbled turkey sausage, chicken sausage, chopped baked turkey bacon, regular bacon, or diced ham all work well.

How to Make Egg and Cottage Cheese Bake 

This recipe comes together in just a few steps with no more than 15 minutes of hands-on time.  Here’s exactly how I make it step by step:

Step 1 – Prep the baking dish: You can use a 9×11 or 9×13 casserole dish or a 9×9 square dish to make this cottage cheese egg bake.

Whatever size dish you use, do not skip greasing it; otherwise, it sticks to the pan after it is fully baked. A light coating of butter or cooking spray will make cleanup easier and help each slice come out neatly.

Step 2 – Cook the mushrooms: When it comes to cooking mushrooms, I like to use a bit of butter and a preheated skillet.

As soon as they hit the hot skillet, they will soften, and depending on the type of mushrooms you are using, they will likely release some liquid. I like to sauté them for about 3-4 minutes, which is usually enough for the liquid to evaporate.

However, if any liquid remains, be sure to drain it before adding it to the egg mixture.

Step 3 – Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until smooth. It is important to whisk the eggs first, as it will be more difficult to do so later. This initial whisking also adds a little air to the eggs, which helps the bake turn out lighter and fluffier.

Step 4 – Add the rest of the ingredients: In the same large bowl, stir in the cottage cheese, shredded cheese, garlic powder, paprika, salt, and black pepper. Whisk until well combined, then fold in the now-cooled sauteed mushrooms and chopped fresh baby spinach. 

Step 5- Bake: Pour the egg mixture into the greased dish and bake at 375°F (190°C) until the center is set, about 35-40 minutes. To check doneness, give the pan a gentle shake. If the middle is not jiggly, it’s ready. 

Step 6 – Let cool: Once it comes out of the oven, let your egg and cottage cheese bake rest for about 10 minutes before slicing. 

The short cooling time helps it firm up slightly, which makes slicing and serving easier.

How to Make Ahead, Store, Freeze, and Reheat

Baked eggs with cottage cheese make a wonderful breakfast, mainly because they can be made ahead and stored well. Not to mention, this recipe is perfect for brunch or whenever you need to feed a crowd.

Here’s how to store and reheat it without losing its texture:

Make ahead: You can combine all of the ingredients, pour them into the prepared baking dish, and keep it covered in the refrigerator overnight or for up to 24 hours. When you are ready to bake, follow the usual directions above, adding an extra 5 minutes as needed since it will be starting from a colder temperature. 

Storing: Once baked and cooled, slice the egg casserole into portions and place them in an airtight container. They will keep well for up to 5 days.

Freezing: Yes, it can be frozen, but I must warn you that the thawed portions lose their fluffy texture. Still, if you want to freeze, you can let the cheese egg bake cool completely, then slice it into portions.
Place the slices on a parchment-lined sheet pan to prevent them from sticking together. Once they are frozen, place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating: You can warm up your portioned slices straight from the fridge Here are a few reheating methods:

• Microwave: Heat individual slices for no more than a minute or two in 30-second intervals, stopping and checking every time.
• Oven: Place slices in a baking dish, cover with foil, and reheat at 325°F (163°C) for 10 minutes or until heated through.
• Air Fryer: Reheat slices at 300°F (149°C) for 8-10 minutes.

Don’t Let it Get Watery! My Best Tips for Success

• Avoid a watery bake: This is one of the biggest complaints when making this baked cottage cheese and eggs recipe, and the only way to prevent a watery bake is to remove any excess liquid from your cottage cheese and vegetables (after sauteing). Additionally, keep in mind that letting it rest for 10 to 15 minutes helps harden it and make it easier to slice.
• Save time by using pre-washed fresh spinach: It costs a bit more, but I prefer to buy pre-washed, ready-to-eat baby spinach, which saves me time by eliminating the need to rinse and spin dry before adding it to the egg mixture. 
• Taste before salting: I intentionally omitted salt from the recipe, as most cottage cheese sold at the market already has enough salt to flavor this egg casserole. Still, it is best to give your cottage cheese a quick taste to gauge whether or not it needs any additional seasoning.
• Baking dish: Please note that the size of your baking dish will impact the cooking time. A 9×11 or 9×13 pan usually bakes in 35 to 40 minutes, but a deeper 9×9 dish may require an additional 5 minutes. 
• Check for doneness: The best way to determine doneness is to inspect the center. It should be set and not jiggly. If you insert a toothpick or knife in the middle, it should come out mostly clean.
• Cool the vegetables before mixing: If you are using sautéed vegetables (regardless of the type of vegetable you use), be sure to let them cool slightly before adding them to the eggs. If they go in too hot, the eggs may start cooking unevenly and affect the texture of the bake.
• Deflation is expected: Egg bakes naturally rise in the oven and then settle as they cool, so a little deflation is completely normal. Unless you are using a larger casserole dish than the one I recommend in the recipe (9 by 11 or 9 by 13), your cottage cheese egg breakfast should still have a satisfying thickness after it is rested.

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More Cottage Cheese Recipes To Try 

It is no secret that cottage cheese is having a moment, and I am here for it. So, don’t let any leftover cottage cheese go to waste and try some of my other reader favorites below:

• If you are looking for a high-protein bread alternative, my Cottage Cheese Flatbread is a two-ingredient recipe that is gluten-free, low-carb, and has 17 grams of protein per serving.
• For a lighter spin on comfort food, try my Cottage Cheese Mac and Cheese. It’s creamy with a classic, cozy taste you’d accept from mac and cheese, but with 26 grams of protein per serving.
• And if you prefer something more portable and just as quick to make, my Egg and Cottage Cheese Bites offer the same flavors in a single-serve, grab-and-go form, making them perfect for meal prep.

Photos by Tanya Pilgrim.

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Cottage Cheese and Egg Bake Recipe

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 tbsp unsalted butter or olive oil plus more for greasing the pan
• 8 ounces cremini mushrooms 226 gr. (Rinsed and sliced)
• ½ teaspoon kosher salt
• 12 large eggs
• 1 ½ cups cottage cheese (360 gr) whole milk 4%
• 1 cup cheddar cheese shredded (100 gr) packed
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 cups baby spinach leaves chopped (52 gr)
• Cooking spray or butter for greasing the casserole dish

Instructions

• Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
• Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
  
• In a large bowl, whisk eggs until well beaten.
• Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
  
• Fold in the now-cooled mushrooms and baby spinach.
• Pour the mixture into the prepared casserole dish.
  
• Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
• Let it cool for 10 minutes. Slice and serve.

Video

Notes

• Yields: This recipe makes 6 servings of egg bake. The nutritional values below are per serving.
• Cottage cheese: I tested this recipe both with small curd and large curd cottage cheese, and they both worked well. I prefer 4% for the most creamy (and let’s face it, most delicious) results, but you can use 2% as well.
• Storage: Bring it to room temperature and store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 618mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 2mg

Would you believe me if I said I never had a sweet potato until I moved to the U.S. in my early 20s? The fact is, sweet potatoes aren’t a typical ingredient in Turkish/Mediterranean cooking.

However, that doesn’t mean we can’t incorporate some of those classic Mediterranean flavors into a salad that could easily be the centerpiece of your holiday table or, really, any time you need a great fall salad. 

To me, this Mediterranean Sweet Potato Salad is just that. Made by roasting sweet potatoes with shallots and chickpeas, layering them with arugula, and topping everything with candied walnuts and feta cheese, it may sound a bit unexpected, but I promise you it works wonderfully.

Ingredients You’ll Need Plus Smart Swaps:

You’ll find the exact measurements in the recipe card below, but here’s a closer look at what goes into this roasted sweet potato salad, and a few simple swaps, to help you make it your own:

The Core Components: Sweet Potato & Shallots

Sweet potatoes: When choosing sweet potatoes, go for ones that feel firm with smooth skin and have no soft spots. Smaller to medium-sized potatoes are ideal as they’re sweeter, creamier, and easier to manage than the larger, starchier ones. Once peeled and chop them up into even pieces so they roast evenly. 

Shallots or Red Onion: Roasting them in large chunks turns them super sweet and caramelized, but if you are not a fan of large chunks of onion in your salad, you can slice them thinly before roasting.

However, I find that the large pieces give you more caramelized flavor compared to the sliced version. 

Alternatively, you can use a large red onion as a substitute for shallots.

Chickpeas: I am using canned chickpeas for convenience. Though it is imperative to take the time to pat them dry well after draining, as they won’t crisp up if they are still soaking wet.

Green, Cheese, and Dressing

Arugula: I usually buy triple-washed arugula from the store to save on time. 

I think the slightly bitter, peppery taste of arugula pairs beautifully with the rest of the ingredients. However, if you prefer something milder, you can use spring mix or baby spinach. For a heartier baked sweet potato salad, you can use massaged kale. 

Regardless of the salad greens you are using, make sure that they are rinsed and spin-dried so that the salad dressing can coat the greens well.

Maple Candied Walnuts: I use a handful of walnuts for extra crunch and some sweetness. You can also use pecans or almonds, or for a nut-free version, go for roasted pumpkin seeds or sunflower seeds. Maple syrup is my choice of sweetener, but agave or honey would also work.

Feta Cheese: This is a Mediterranean classic, but you could also add goat cheese instead. For a vegan, dairy-free option, simply omit the feta or use a plant-based feta cheese.

Optional Add-Ins and Flavor Boosters

Pomegranate molasses and arils: While this is also a Mediterranean classic and works beautifully in this salad, I know not everyone has it in their pantry. It will change the overall taste a bit, but a drizzle of balsamic reduction would be a good alternative to pomegranate molasses.

Again, optional, but I also like to add a handful of pomegranate arils for a pop of color.

Grains/seeds: If you are making this sweet potato salad as a part of your weekly meal prep and want it to be a bit more filling and satisfying, you can add a cup (or two) of cooked quinoa, couscous, farro, or even bulgur wheat.

How to Make Mediterranean Sweet Potato Salad

Here’s how this salad comes together: first, we roast the veggies and make the candied walnuts, and then we make a simple vinaigrette and assemble. Here’s exactly how I do it step by step:

Step 1 – Roast the Vegetables: After testing this recipe multiple times, I found that roasting everything at once makes cleanup so much easier without sacrificing crispness. 

Grab a large baking sheet, as we want to make sure all the veggies have enough room to roast evenly. I like to use parchment paper for easy clean up, but it is optional.

Spread sweet potatoes, shallots, and chickpeas on the sheet pan, drizzle them with olive oil, salt, and pepper, and give them a good toss. Roast everything in a preheated 425 °F /218°C oven for 20 minutes. Be sure to give it a toss halfway through to ensure everything browns and caramelizes evenly.

Step 2 – Make the Candied Walnuts: My version of making maple candied walnuts here is super simple. Simply mix walnuts with maple syrup, spread onto a sheet pan lined with parchment paper, sprinkle with coarse salt, and roast for 5-7 minutes in the oven.

I usually roast them while the veggies are in the oven, so I don’t have to wait later on.

Whatever you do, do not (I repeat, do not) skip the parchment paper (because they will stick to the pan) and sea salt (it helps make them even more delicious).

Step 3 – Prep the Dressing and season arugula: When the veggies are cooling, make the dressing. It is as simple as it gets: Add olive oil, lemon juice, garlic, salt, and pepper to a small bowl and whisk to combine. 

When you’re ready to serve, place the arugula in a large bowl and drizzle with the dressing. Using your clean hands or a pair of tongs, gently toss to ensure that all the greens are coated with the dressing.

Give it a taste and make sure they are seasoned well. If necessary, add more salt and pepper. 

Step 4 – Assemble: You can assemble the salad in the bowl with the now-well-seasoned arugula, but since we are planning to serve this as a showstopping centerpiece for Thanksgiving, I transfer it to a large oval serving platter. 

Then all we need to do is to top them off with the roasted veggies, maple candied walnuts, crumbled feta cheese, and, if using, drizzle everything with a few tablespoons of pomegranate molasses. I also add a handful of pomegranate seeds to make it even more colorful and festive, but it is optional.

Making This a Festive Holiday Centerpiece: Make-Ahead & Presentation Tips

This Mediterranean fall salad is a fantastic alternative to your usual boring roasted sweet potatoes that everyone serves on Thanksgiving.

And, the good news is that you can make each component of the recipe ahead of time and assemble it right before serving. Here’s how I do it:

Presentation: Platter vs. Bowl

Serve on a Platter: I strongly recommend serving this salad on a large oval platter instead of a deep bowl, which not only makes for a much prettier presentation but also helps the delicate arugula hold its shape since it’s not weighed down by the toppings. It also ensures that every guest gets a bit of everything with each serving.

Make-Ahead Strategy (For a Crispy Salad)

• Roast Components Ahead: You can roast the sweet potatoes, shallots, and chickpeas, and prep the candied walnuts and salad dressing a day or two in advance.
• Bring to room temperature: Ensure the roasted veggies and nuts are completely cooled before storing them or adding them to the arugula, as warm ingredients will melt the feta and cause the delicate greens to wilt.
• Store Separately: Store the cooled components in airtight containers in the refrigerator, and assemble everything right before serving.

Storage of Leftovers

• Leftovers Keep Well: Leftovers do keep well for up to 3 days in the refrigerator if kept in an airtight container.
• Arugula will Wilt: The arugula will naturally wilt once dressed. However, a good toss before serving brings it back to life. Always taste for seasoning and add more salt or pepper as necessary before serving.

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Other Mediterranean Salads You Might Like

I love keeping a few salads in rotation that are just as easy to make as this sweet potato salad recipe. Here are a few other Mediterranean salads I never get tired of:

• My go-to for BBQs, picnics, and meal prep is this Mediterranean Pasta Salad. It is easy to make, and just uses a few pantry staples and fresh veggies.
• Shepherd’s Salad (Çoban Salatası) is a refreshing Turkish tomato and cucumber salad tossed with olive oil and lemon juice. It’s a summer staple I grew up eating in Turkey.
• If you want a quick, plant protein-packed salad that is ready in 30 minutes, try my Mediterranean Quinoa Salad. It can also be served cold or warm and it is another salad recipe that you can make ahead.

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Mediterranean Sweet Potato Salad Recipe

Sweet Potatoes are not common in the Mediterranean, but that doesn’t mean we cannot use them in a salad that embodies the flavors of the region. Made by roasting sweet potatoes tossed with chickpeas, feta, and candied walnuts and serving them on a bed of arugula, this make-ahead salad is worthy of your holiday table as a colorful centerpiece or a humble yet filling lunch to take to work with you on a Tuesday.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 250kcal

Author Aysegul Sanford

Ingredients

For The Veggies

• 2 large sweet potatoes 1 ½ lbs peeled and cut into 1-inch cubes
• 3 shallots medium size – peeled and sliced/quartered (or 1 large red onion, cut into wedges)
• 1 can chickpeas 15-ounce- drained, rinsed, and patted dry
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For The Candied Walnuts

• ½ cup halved walnuts
• 2 tablespoons maple syrup
• 1/8 teaspoon flaky sea salt

For The Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Salad:

• 3 cups arugula leaves loosely packed, rinsed and spin dried
• ¼ cup crumbled feta cheese 2 oz.
• 2 tablespoons Pomegranate molasses* optional

Instructions

• Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
• Place cubed sweet potatoes, shallots, and chickpeas onto the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated with the seasonings.
  
• Roast for 20 minutes, tossing halfway through, until the potatoes are golden, the shallots are caramelized, and the chickpeas are lightly crispy.
• To make the candied walnuts, in a small bowl, mix together the walnuts with maple syrup.
  
• Line a small baking sheet with parchment paper and spread the walnuts evenly. Sprinkle them with a pinch of flaky sea salt and roast them in the oven for 5-7 minutes or until lightly toasted and golden. It is okay to roast them while the veggies are roasting.
• When roasted, remove the veggies and walnuts from the oven and let them cool for 10-15 minutes.
• Meanwhile, make the salad dressing by whisking together olive oil, lemon juice, garlic, salt, and pepper in a bowl.
  
• To assemble the salad, place the arugula in a large salad bowl. Drizzle it with the dressing and toss to coat.
• Pile the veggies on top and give it another big toss.
  
• Garnish with candied walnuts, crumbled feta, and drizzle with pomegranate molasses (if using) right before serving.

Notes

• Yields: This recipe makes about 6-8 (loose) cups of salad that is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
• *A good substitute for pomegranate molasses is balsamic reduction. The flavor will change slightly, but it will still be delicious. Alternatively, if you do not have either of them, you can omit using them entirely.
• Make ahead: You can prepare all components of the recipe in advance, let them reach room temperature, store them in an airtight container in the fridge, and assemble the salad right before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 748mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10953IU | Vitamin C: 6mg | Calcium: 84mg | 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

Growing up in the Mediterranean, the first thing you learn is that vegetables are never an afterthought. Most meals are actually planned around them, and this recipe is a perfect example of that. 

Everyday ingredients like rainbow carrots (naturally sweet, inexpensive, and beautiful when roasted) become the star of the plate when paired with harissa, the North African chili paste I turn to often in my cooking. 

And of course, we can’t forget the whipped feta, the creamy and tangy spread that social media has made famous for good reason.

I tested this dish several times to ensure the steps are clear and the cleanup is minimal. Ready in about 50 minutes from start to finish, the result is a side that looks stunning on the table but comes together with ease. It is such a great recipe to serve as part of a holiday spread, alongside a weeknight meal, or even as an appetizer on a mezze platter.

Ingredients You’ll Need

This recipe has three main components: the creamy whipped feta, the roasted harissa carrots, and the assembly finished with a honey drizzle.

Below, I am sharing some helpful notes on ingredients from my recipe testing. You can find the exact measurements in the recipe card below.

For the Carrots:

Carrots: I love using rainbow carrots here because they’re colorful, and when they get roasted, they become slightly caramelized, which pairs beautifully with harissa. 

However, any carrots you have on hand would work. The important thing is to choose ones that are similar in size so they roast evenly. 

Before roasting, I like to give them a good scrub and peel them for a smoother texture, although this step is optional. I usually grab about two to three bunches for this recipe, and if any are very thick, I slice them in half lengthwise.

Harissa: You can go a few different routes here:

• You can make your own harissa sauce, which allows you to control the spice levels, and let’s face it, it is better than anything you’ll find at the store. 
• If you have harissa seasoning in your pantry, you can make a quick harissa paste from powder, or make homemade harissa powder. 
• You can purchase store-bought harissa. Trader Joe’s has a good one, and my go-to is New York Shuk Harissa, which you can grab online.

Honey: This is a key ingredient in this recipe, so don’t skip it. It helps caramelize the carrots and tames the spiciness of harissa. If you don’t have honey on hand, you can substitute it with maple syrup or agave syrup.

Garnishes: Here is where you can mix it up and make this recipe your own. The toppings are what take these harissa-glazed carrots to the next level. Here are my favorites:

• Drizzles: I am using honey because the sweet and spicy combo is unbeatable. You can also try maple syrup for a deeper sweetness or opt for tahini lemon sauce for a savory flavor.
• Nuts: My go-to is pistachios, but almonds, cashews, or even toasted pine nuts would be delicious. If you can, toast them slightly in a pan to enhance their flavor.
• Fresh Herbs: I opted for parsley, but you can use any herb you love, such as dill, cilantro, or mint. You can even use the carrot tops; just wash and dry them thoroughly before chopping them finely.
• Optional: During the holiday season, I also use a handful of pomegranate seeds to add a pop of color.

For the Whipped Feta: 

For the creamiest base, start with a block of feta packed in brine rather than the pre-crumbled kind. And for the yogurt, choose plain, unsweetened whole milk Greek yogurt for the creamiest texture. 

You’ll find the full whipped feta ingredients in the recipe card below. For more tips, steps, and variations, check out my full Whipped Feta Recipe post. 

Alternatively, you can use Cava’s Feta Sauce or my Tahini Yogurt Sauce as a spread; both will provide a similar creamy base.

How to Make Harissa Carrots

The beauty of this recipe is that most of the work happens in the oven. While the carrots roast and caramelize, you whip the feta and prep the toppings. 

Step 1 – Prep the pan: Set your oven to 400°F (204°C) and line a large sheet pan with parchment paper for easy cleanup. 

I know some people recommend against using parchment paper to achieve the most browning, especially when roasting root vegetables like carrots. I prefer to use it to make the clean up easier, but you can go either way.

Step 2 – Make the marinade & coat: In a small bowl, whisk together the olive oil, harissa, honey, and lemon zest. Always taste the mixture before adding any seasoning, especially if you are using a store-bought harissa. 

Add the carrots and toss until fully coated. I like to use my hands here to really work the marinade into all the nooks and crannies, but a pastry brush can also be used.

Step 3 – Roast: Arrange the carrots in a single layer on the sheet pan, leaving a little space between each one so they bake and caramelize instead of steaming. 

Roast the carrots for about 30 minutes, flipping them halfway through, until caramelized and tender in the center. If your carrots are on the thinner side, start checking around the 25-minute mark.

Step 4 – Make the whipped feta: While the carrots are roasting, break the feta into chunks and add it to a food processor along with the Greek yogurt and lemon zest. 

Pulse it a few times, and then as the food processor is running, slowly drizzle in olive oil until smooth and creamy, scraping the sides as needed. Blend for about 40-45 seconds, until smooth, to maintain a thick and spreadable consistency.

Step 5 – Assemble and Garnish: Once the harissa carrots are done, let them cool for 10 minutes so that when you add them on top of the feta cheese spread, they don’t melt.

Spread the whipped feta onto a large serving platter, arrange the carrots on top, drizzle with honey, and sprinkle with pistachios and parsley.

How to Make Ahead, Store, and Reheat

One of my favorite things about this honey harissa carrot recipe is that it can be served hot from the oven, made ahead, and enjoyed chilled. Not to mention, they store well in the refrigerator for later use.

Make Ahead: You can roast the carrots and make the whipped feta up to a day in advance. Store them separately or assemble them right away so the dish is ready to serve as soon as you need it. 

Storage: Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. The whipped feta may firm up slightly as it chills, so take it out of the fridge 10 minutes before serving to allow it to become creamier. 

Reheating: When it comes to reheating, I do not recommend heating the whipped feta. However, you can reheat the carrots in a 325°F (163°C) oven for about 8-10 minutes, or until they are heated through. Then, reassemble the recipe as written.

Expert Tips for Best Results

While this harissa-roasted carrot recipe is quite simple to put together, here are a few things I learned during my recipe testing:

• Pick similar-sized carrots: Choose carrots that are roughly the same size so they roast evenly. If some are very thick, cut them in half lengthwise so everything bakes at the same rate.
• Taste before salting: Some harissa brands are saltier than others, so always give the marinade a quick taste before seasoning to avoid over-salting the carrots.
• Flip halfway: Give the carrots a quick toss and turn them halfway through roasting so they caramelize evenly and don’t burn on one side.
• Let them cool slightly: Let the carrots sit for 10 minutes before serving to prevent the whipped feta from getting melty and soggy.
• Loosen thick harissa: Harissa paste can vary in thickness, so if yours is very thick, whisk in a splash of olive oil to loosen it and help coat the carrots more evenly.

Serving Suggestions

While you can enjoy these carrots straight from the oven, they are even better when paired with a full meal. Here are a few of my favorite ways to serve them:

• Make It a Harissa Dinner: Pair the carrots with other harissa recipes, such as my Harissa Salmon or Harissa Honey Chicken, for a complete Mediterranean-inspired meal.
• Build a Vegetarian Plate: Add a simple grain and salad to make it a filling, meatless meal. I like to serve it with some cooked Quinoa or Brown Jasmine Rice with a crisp green salad, such as my Spring Mix Salad.
• Part of a Mezze Spread: Serve these carrots as one of the dishes on a mezze platter alongside Mediterranean Hummus, Baba Ganoush, and Muhammara, and warm Homemade Pita Bread or Lavash Bread for an easy, shareable appetizer spread.

FAQs

More Harissa Recipes to Try

When I have harissa on hand, I find myself adding it to everything from roasted vegetables to grain bowls. If you want more ways to use harissa, here are a few of my favorites:

• My Harissa Dressing is a bright and spicy five-minute dressing that I drizzle over salads, grain bowls, grilled meats, and even roasted veggies.
• For dinner, my BBQ Harissa Chicken is smoky, juicy, and takes just twenty minutes of hands-on time. And if you prefer a recipe that requires no grilling, then I suggest my Harissa Honey Chicken, which caramelizes beautifully in the oven for the perfect sweet-and-spicy bite.

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Harissa Roasted Carrots Recipe

These rainbow carrots are roasted with harissa until caramelized, then served over creamy whipped feta and topped with honey, pistachios, and fresh herbs.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Harissa Carrots

• 2 lbs rainbow carrots (18-20 carrots) ~ 20 oz, scrubbed and peeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons harissa
• 1 tablespoon honey plus more to drizzle on top
• 1 teaspoon lemon zest from one lemon
• ½ teaspoon kosher salt optional – add after tasting harissa first
• ¼ teaspoon black pepper

For The Whipped Feta

• 8 ounces feta whole block
• ½ cup Greek yogurt whole milk / unsweetened
• 1 teaspoon Zest of a lemon
• 2 tablespoons extra virgin olive oil

As Garnish

• 2 tablespoons honey
• 2 tablespoons pistachios roughly chopped
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together olive oil, harissa, honey, and lemon zest. Taste for seasoning and season with salt if necessary.
  
• Add the carrots to the prepared sheet pan and spread the harissa mixture evenly, ensuring the carrots are fully coated with the mixture. Spread them on a single layer.
• Roast for 30-35 minutes, flipping them halfway through to ensure even roasting.
• Remove from the oven and let them cool down for 10 minutes.
  
• While carrots are roasting, make the whipped feta. Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade, along with Greek yogurt and lemon zest.
• Pulse a few times to mix, and then turn the machine on and drizzle the olive oil over the tube. Let it run for 40-45 seconds, stopping once or twice to scrape the sides of the bowl to ensure even mixing.
• Grab a large serving plate, spread the bottom with whipped feta cheese, and then transfer the now-slightly cooled harissa carrots on top.
  
• Drizzle with 1-2 tablespoons of honey and garnish with pistachios and parsley.

Video

Notes

• Yields: This recipe yields enough harissa carrots to serve 6 people, with approximately 3 carrots per serving, depending on the size of the carrots used. The nutritional values are per serving and include the calories coming from whipped feta.
• Carrots: While I roasted the carrots whole, you can cut them into 1 1/2- to 2-inch chunks and roast them that way.
• Spread at the bottom: Whipped feta is optional here, and you can serve the harissa carrots by themselves if you prefer. Alternatively, my yogurt tahini sauce would be a great option as a spread.
• Storage: Leftovers can be placed in an airtight container and kept in the fridge for 3-4 days.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 803mg | Potassium: 588mg | Fiber: 5g | Sugar: 17g | Vitamin A: 25521IU | Vitamin C: 12mg | Calcium: 261mg | Iron: 1mg

Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated. 

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts. 

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through. 

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

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base. 

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly. 

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube. 

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

• Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
• Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
• Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

• Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
• Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
  • Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
• Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother. 
• Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

• Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
• Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
• Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
• As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
• With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
• For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
• Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

• If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
• If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over. 
• And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

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Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

• 8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
• ½ cup Greek yogurt unsweetened & whole milk/full fat
• 1 teaspoon Zest of a lemon
• 2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

• Handful of fresh herbs such as parsley, dill, and mint
• Pinch of Sumac or red pepper flakes

Instructions

• Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
  
• Add in the Greek yogurt and lemon zest.
• Turn the food processor on. While it is blending, slowly add olive oil through the tube.
• Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
  
• Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

• Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
• Feta: Use a mildly salty block of feta for the best whipped feta recipe.
• Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
• Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
  • For a thicker dip, use ½ cup of yogurt, as written in the recipe.
  • For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
  • Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 656mg | Potassium: 72mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 0.4mg

If you’re a long-time reader, you know I’ve been sharing almond flour recipes since 2014. Beyond the blog, I use it just as much in my daily life because I love the taste, the satisfaction it brings, and its versatility.

So, it’s no surprise that pancakes using almond flour have made their way to the blog. If this is your first time trying them, the secret isn’t about adding extra ingredients but about how you cook them. 

Making pancakes with almond flour requires patience. Using low heat and a slightly longer cooking time allows the pancakes to set properly, preventing them from browning too quickly.

For me, these pancakes are a weekend favorite. I love making a batch on Saturday morning, enjoying a few warm from the pan, and saving the rest for an easy, filling breakfast the next day.

Almond Flour Pancake Ingredients

If you’ve never baked with almond flour before, it might feel a little intimidating at first, but I promise it’s simpler than it sounds.

You can find the exact measurements (with ounces and grams) in the recipe card below, but here are some important notes from all my years baking with almond flour:

Almond flour: If you compare the weight of my almond flour to other people’s, you might think that there is a typo. There isn’t.

Throughout the years of cooking and baking with almond flour, I’ve found that packing the cup with almond flour is the most effective approach. If you use a lesser amount, your pancakes may not hold their shape and potentially fall apart.

If you are buying it from the store, my favorite brand is Blue Diamond, but you can also make your own almond flour at home.

Baking powder: This is one of the most important ingredients, as it gives pancakes the signature lift that fluffy pancakes are known for, so don’t skip it. I always use aluminum-free baking powder, such as double-acting baking powder like Rumford.

Spices: Use any warm spices you love here. I usually add ground cinnamon and nutmeg, but cardamom would also be a great addition. In the fall, I also love adding a pinch of pumpkin pie spice.

Milk: I am using homemade almond milk, but any plant-based milk, like unsweetened almond milk or regular cow’s milk, will work.

Sweetener: My go-to is maple syrup, as it effectively minimizes the eggy taste and allows the pancakes to brown beautifully. 

If you follow a keto diet, you can swap in your favorite keto-friendly sweetener.

Otherwise, honey, agave, or a couple of tablespoons of regular (or brown) sugar will also work.

Eggs: They are the binder in this recipe. I recommend using large eggs that are at room temperature (or as close to it as possible).

Butter (or Oil): You can use melted unsalted butter for that classic flavor, or swap in a neutral oil like avocado oil, olive oil, or coconut oil, for a dairy-free option.

Optional Mix-Ins

This is where you can have fun and make these gluten-free almond flour pancakes your own: 

Chocolate Chips: For almond flour chocolate chip pancakes, stir ¼ cup of mini chocolate chips into the batter. I prefer these over regular chips because they are naturally sweetened and don’t weigh the batter down as much.

Protein Powder: If you want to up the protein content, you can always stir in a scoop of your favorite protein powder into the pancake mix.

Fresh Fruit: You can fold in a small amount (no more than ¼ cup) of chopped blueberries or thinly sliced bananas into the batter just before cooking, so they retain their shape and don’t make the pancake batter watery.

How To Make Almond Flour Pancakes

You can still get a stack of fluffy pancakes with almond flour; you just need to mix, spread, and cook them a little differently. Here’s exactly how I make it step by step:

Step 1 – Make the Batter: Whisk the almond flour, baking powder, salt, and spices in a medium bowl until no lumps remain. In a separate large bowl, whisk the eggs, almond milk, maple syrup, and vanilla. 

Pour the dry ingredients into the wet ingredients and whisk until you have a smooth batter, ensuring that the large chunks of almond flour are fully incorporated into the mixture. The consistency should be pourable but thick enough to hold its shape. If it feels too thick, add a splash of milk.

Step 2 – Heat the Pan and Spread the Pancake Batter: Warm a small amount of butter or oil in a nonstick skillet or on a griddle over medium heat. 

The key here is to maintain a gentle heat so that the outside doesn’t burn before the inside cooks through. I usually start with medium heat and then turn it down to medium-low. 

Through testing, I found that ¼ cup of batter makes the perfect pancake. Scoop it into the skillet and gently spread it into a 3½ inch circle. 

This step is crucial because if your pancake is too thick in the middle, the outside will brown before the center is fully cooked.

Additionally, avoid overcrowding the skillet. Depending on the size of your skillet, it is best to give them enough room so they cook evenly. 

Step 3 – Cook Low and Slow: Let the pancakes cook over medium-low heat until small bubbles form on the surface and the edges look set, it should take about 4 minutes. Flip each one carefully with a thin spatula and cook for an additional 4 minutes on the second side, until golden brown. 

Unlike regular pancakes that cook in 2-3 minutes, almond flour pancakes take closer to 4 minutes per side. If you rush this step or use a higher heat, they will most likely fall apart. Therefore, keep the temperature low and allow them time to cook through.

Step 4 – Finish and Serve: Continue cooking the remaining batter, lightly greasing the pan between batches to prevent the almond pancakes from sticking. If you are making a larger batch, you can keep the finished pancakes warm in a 200°F (95°C) oven until ready to serve.

Optional Toppings – Ways To Dress Them Up

I kept my almond pancakes recipe simple with fresh fruit and a drizzle of maple syrup, but here are a few serving suggestions to dress them up: 

• For a truly special treat, try topping them with a spoonful of Blueberry Puree or a dollop of Maple Whipped Cream.
• Top them off with a spoonful of your favorite nut butter, such as almond butter or peanut butter, to make them extra filling. 
• Top with a dollop of homemade vanilla yogurt or coconut cream for more creaminess.
• Sprinkle with your favorite nuts or chunky granola to add a touch of crunch.

Helpful Tips for the Best Almond Flour Pancakes

Like with any pancakes, the first batch may not be perfect, but once you get the hang of it, you’ll see how easy it is to make almond flour pancakes. Below are some of my notes from my own recipe testing to guide you along the way:

• 2 teaspoons baking powder: Before you ask, I know it seems like a lot, but this amount is intentional. Compared to other flours (i.e., all-purpose, whole wheat, etc.), almond flour is naturally denser, so you need some leavening to help make it “fluffy”. Some recipes rely heavily on eggs, but I found that pancakes made without baking powder fell flat, and they were harder to flip.
• Use a nonstick skillet: Paleo almond flour pancakes are more delicate than traditional pancakes, and if you don’t use a nonstick skillet, they may stick to the pan and fall apart. A good nonstick pan makes flipping them much easier. For that reason, I don’t recommend using a cast-iron skillet for this recipe, as the pancakes are more likely to burn and stick to the pan. 
• Cook low and slow: Since almond flour browns faster than regular all purpose flour, keeping the heat on medium-low allows the centers to cook through without the outsides burning.
• Be patient: Each pancake needs about 4 minutes per side. The first batch may take a little longer since the pan isn’t yet fully hot. Patience is key here; this step is the most common reason pancakes fall apart.
• Don’t overcrowd the pan: Give each pancake enough room so you can flip them easily. In a 10-inch skillet, I usually make two at a time. With a 12-inch skillet, you can cook three.
• Residual heat: Keep in mind that the pancakes continue to cook after you remove them from the skillet. During my recipe testing, I’ve found that letting them rest for 5-10 minutes helps cook the insides further and makes them perfectly tender.

How To Make Ahead, Store & Reheat

One of the best aspects of this almond flour pancake recipe is that it keeps well, making it ideal for meal prep. Here is how I do it:

Make Ahead: You have two options. You can prepare the batter a few hours in advance, cover it, and refrigerate until ready to cook. Just give it a quick stir before scooping to ensure everything is well combined. Or, cook the whole batch a day ahead, and let the pancakes cool completely before refrigerating.

Storage: When the pancakes are ready and have cooled, store them in an airtight container in the refrigerator for up to 2 to 3 days.

Reheat: You can warm them in a toaster or in a low oven at 275°F (135°C) until heated through. Both of these methods will keep the edges crispy, rather than soggy. You can also microwave them in 15-20 second intervals.

Freezing: Once they are completely cool, layer them between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to eat, no need to thaw overnight; just take them out of the freezer about 30 minutes before serving, then reheat in the toaster or oven.

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Other Almond Flour Breakfast Recipes You Might Like

If you enjoyed these easy almond flour pancakes, here are a few more breakfast recipes I think you might also like:

• If waffles are more your thing, my Almond Flour Waffles are crispy on the outside and super soft and fluffy on the inside. They are ready in under 30 minutes and are also perfect for meal prep.
• For something savory, my Almond Flour Biscuits are buttery, tender, and perfect to serve with breakfast or brunch.
• And if you’re looking for something sweeter, try my Almond Flour Banana Muffins. They are moist with a hint of cinnamon and make the perfect naturally sweet breakfast or snack.

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

This recipe was published in April 2019 but has been updated with additional information, an updated recipe and new photos in September 2025.

Photos by Tanya Pilgrim.

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Almond Flour Pancakes Recipe

These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Calories 230kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour 8.4 oz
• 2 teaspoons baking powder 0.3oz
• ½ teaspoon kosher salt 0.07 oz
• 1 teaspoon ground cinnamon 0.04 oz
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• ¾ cup almond milk unsweetened
• 2 tablespoons maple syrup plus more for drizzling
• 3 large eggs at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter or vegetable oil

Optional Toppings:

• 1/2 cup mixed berries
• 1/4 cup maple syrup

US Customary – Metric

Instructions

• Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
  
• In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
• Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
  
• Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
• Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
• Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
• Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
  
• When ready to serve, top it off with fresh berries and a drizzle of maple syrup.

Notes

• Yields: This recipe yields 8 pancakes, serving 4. I weighed the ingredients using a kitchen scale while preparing the recipe. The nutritional values listed below are per pancake and do not include optional toppings.
• Paleo: If you are following a strict paleo diet, I recommend using a paleo-friendly baking powder. 
• Storage: Bring leftover pancakes to room temperature and store in an airtight container for up to 3 days.
• Freezing: Once they are fully cooled, place them in a freezer-safe container with small sheets of parchment paper (to prevent sticking) and remove as much air as possible. No need to thaw overnight. Take it out of the freezer 30 minutes before you are ready to serve.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 328mg | Potassium: 39mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg

I recently started working out with a trainer, and one of the first things she mentioned was the importance of incorporating more protein into my meals. Thinking you might be in the same boat, I looked through my recipe archives and realized I needed more quick, protein-rich dinners that I could rely on during the week. That’s how this baked cod recipe came to life.

Growing up in the Mediterranean, fish was always prepared with simple, fresh ingredients, and this version captures exactly that. The combination of roasted tomatoes, garlic, olives, and a drizzle of olive oil is the kind of everyday cooking I grew up with: straightforward, flavorful, and nourishing without being complicated. 

Even if you have never cooked fish before, this recipe is designed to be foolproof, easy enough for a Tuesday night, yet full of the fresh and vibrant flavors I know so well.

Ingredients You’ll Need

You only need a handful of simple, fresh ingredients to make this baked cod fish. The exact amounts are listed in the recipe card below, but below are a few notes and tips from my kitchen to help you get the best results:

For The Vegetables:

Cherry tomatoes: If you can, purchase colorful cherry tomatoes as they are sweeter and offer different flavors. I halve them, but if yours are on the bigger side, quarter them. With that being said, any kind of tomatoes you have on hand would work. Just be sure to cut them into small, even chunks.

Onion: I opted for shallots for their mild and sweet flavor. When roasted, they slightly caramelize and get even sweeter. Alternatively, you can use red onions (cut in large chunks) for a similar flavor or chopped scallions for a milder onion flavor.

Garlic: Freshly minced garlic cloves are my choice, but garlic powder can be substituted if you prefer a milder garlic flavor.

Olives: I am using pitted green olives (Castelvetrano olives are my favorite) in this recipe, but Kalamata olives or any other type of olive you like would also work. If you’re not a fan of olives, other briny ingredients like capers or marinated artichoke hearts can be substituted.

For The Cod:

Cod fillets: Cod is best when bought in season, which typically runs from September through May. I like using wild-caught fresh cod, especially from the Pacific or Icelandic. 

You can purchase this fresh fish as fillets or as a whole. If buying already cut cod, I recommend buying fillets that are equal in size so they bake evenly. 

While I used already cut fillets, you can cook a whole fillet using this recipe. Make sure it fits your baking dish, and keep in mind that the cooking time might be slightly longer.

When it is not in season, frozen cod can be used; just be sure that it’s completely thawed before cooking. If you can’t find cod, halibut, or haddock are good substitutes.

Seasonings for baked cod: I kept it simple and seasoned my cod lightly with a bit of olive oil, kosher salt, and black pepper. But other seasonings like paprika, oregano, or even a little bit of red pepper flakes would work beautifully. 

If you are into making your own seasoning blends, make a batch of my Mediterranean Seasoning and add a teaspoon over the fish to incorporate more flavors of the region. 

Fresh Herbs: You can play around here. I used fresh parsley, but thyme or basil would work really well. 

White wine or vinegar (optional): I wanted to keep this recipe alcohol-free, but if you’d like, a splash of dry white wine (or white wine vinegar) added to the vegetables before roasting adds brightness and depth. The acidity balances the sweetness of the tomatoes and the richness of the olive oil, making the dish taste lighter and more complex.

How to Make Baked Cod with Tomatoes and Olives

One of the best things about this Mediterranean cod recipe is how weeknight-friendly it is. You just have to pre-roast the veggies and add the cod halfway through. Here’s how I do it:

Step 1 – Prepare the veggie base: In a 9X13 casserole dish, toss together the cherry tomatoes, sliced shallot, fresh garlic, and olives with the olive oil. Season with salt and pepper and give it a good mix. Place it in your preheated oven at 400°F (204°C) and let it roast for 15 minutes or until the tomatoes soften. 

Step 2 – Season cod fish: As the veggies roast, pat your fish fillets dry with paper towels on both sides. Doing so helps the seasoning adhere to the fish and prevents it from steaming, so it bakes up tender and flaky instead of watery.

Drizzle the fish with olive oil and season both sides with salt and pepper.

Step 3 – Add the cod and lemon slices: Once the roasted vegetables are ready, nestle the cod fillets around the roasted veggies and add a few lemon slices around the fish. I like to add the lemon slices at this point so they won’t overcook and taste bitter.

Step 4 – Bake: Roast for 15-17 minutes more, until the fish turns opaque and flakes easily with a fork (or hits 140°F / 60°C if you’re using a meat thermometer). Cod cooks quickly, so keep an eye on it to avoid drying it out.

Step 5 – Serve and enjoy: Spoon some of the roasted tomatoes, olives, and all the juices over the fish before serving. Finish with some fresh parsley and a squeeze of fresh lemon juice.

Make-Ahead, Storage & Reheating Tips

This oven-baked cod is at its best straight from the oven, but if you have leftovers, here’s how to store and reheat them:

Make-Ahead: You can prep the vegetables 1 day in advance, just store them in an airtight container in the fridge. When ready to cook, just toss with olive oil and seasonings and continue with the recipe. 

Storage: Let the cooked codfish cool to room temperature first, then store in an airtight container in the fridge for up to 2 days.

Reheating: Warm gently in the oven at 300°F (150°C) for 5-7 minutes or until heated thoroughly or on the stovetop with a splash of water to keep it moist.

Freezing: I don’t recommend freezing, as the fish can turn watery and lose its texture once thawed.

Tips for the Perfect Baked Mediterranean Cod

Even though this recipe is quite simple to make, a few small details can make a big difference in the final result. Here’s what I found works best:

• Always thaw frozen cod completely: For the best, flakiest texture, it is imperative that your fish is fully thawed before it goes into the oven. Cooking frozen or partially frozen cod will cause it to steam in the oven, leading to a watery and mushy texture.
• Taste the olives first: Some olives can be extra salty, so tasting them first is always best to avoid oversalting the dish.
• Pat the cod dry: This is essential for a flaky texture and helps the seasoning stick. Skipping this step can cause it to steam and turn mushy.
• Use a meat thermometer: The best way to check doneness is to use a meat thermometer. It should register 140°F (60°C) when a thermometer is inserted in the thickest part of the fish.

What to Serve with Mediterranean Baked Cod

You can enjoy this baked fish on its own with a glass of Sauvignon Blanc or a crisp rosé, but if you want to turn it into a full-on Mediterranean cod dinner, here are some of my favorite pairings:

• With a starch: Serve it over my Lemon Orzo or Lemon Quinoa for a more filling plate.
• With fresh greens: A veggie-packed salad is always a great pairing with fish, and this baked cod is no exception. Pair it with my Greek Cucumber Salad to continue with the Mediterranean flavors or with my Spring Mix Salad for a quick and easy green salad anyone can make.
• Finish it with a sauce: A drizzle of Garlic Butter Sauce is an easy way to turn this dish into a restaurant-worthy meal.
• Pair with warm bread: My Garlic Bread in Air Fryer or a loaf of my Staub Bread are perfect for soaking up the juices.

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More Mediterranean Fish Recipes to Try

It is no secret that seafood dinners are a lifesaver when you need something quick and delicious without too much effort. Here are a few more similar recipes you might also like:

• My Harissa Salmon Recipe is a sweet-and-spicy one-pan dinner that comes together in under 30 minutes.
• For something crispy, try my Breaded Fish Recipe, which is baked with a breadcrumb coating, shallots, garlic, and fresh parsley.
• Try my Grilled Mahi Mahi, marinated in citrus and herbs, then topped with fresh peach salsa.
• My Shrimp Scampi without Wine is coated in a buttery garlic sauce and pairs perfectly with pasta or crusty bread.

Photos by Tanya Pilgrim.

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Mediterranean Baked Cod Recipe

Add this Mediterranean Baked Cod recipe to your weeknight dinner rotation. Made by roasting tomatoes, garlic, and olives in one casserole dish, this baked cod recipe is fresh, protein-rich, and ready in 45 minutes from start to finish.

Course Seafood

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 318kcal

Author Aysegul Sanford

Ingredients

For The Vegetables:

• 2 cups cherry tomatoes halved
• 1 medium-sized shallot sliced thinly
• 2 cloves garlic minced
• ½ cup green olives sliced (or capers)
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• 2 tablespoons olive oil

For The Cod:

• 4 cod fillets 1 ½ lbs / 5 to 6 oz. each (If using frozen, make sure it is thawed) *
• 1 lemon sliced
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh parsley chopped, as a garnish

Instructions

• Preheat oven to 400°F (204 °C).
• Place cherry tomatoes, sliced shallot, minced garlic, and sliced olives in a 9X13 casserole dish.
  
• Drizzle it with 2 tablespoons of olive oil and sprinkle it with salt, pepper, and red pepper flakes, if using. Toss to combine.
• Transfer to the preheated oven and bake for 15 minutes or until vegetables are softened.
• Meanwhile, pat dry cod fillets with paper towels on both sides.
  
• Drizzle them with 2 tablespoons of olive oil and season with salt and pepper.
• Remove the veggies from the oven and carefully nestle the cod fillets and lemon slices in the vegetables.
• Bake for 15-17 minutes or until the internal temperature of a cod filet registers 140 °F (60 °C) when a meat thermometer is inserted in the thickest part.
  
• When ready to serve, transfer a cod fillet to a plate and spoon it with some of the roasted veggies. Sprinkle it with fresh parsley right before serving.
  

Notes

• Yields: This recipe yields 4 servings of baked cod, with each serving consisting of one fillet and roasted vegetables. The nutritional values below are per serving.
• *Don’t have cod? You can use any mild fish like haddock, halibut, or snapper.
• Storing & reheating leftovers: Bring the baked cod to room temperature, place it in an airtight container, and store it in the fridge for up to 2 days.  Reheat in a low-heat oven, 300°F (150°C), for 5-7 minutes or until heated thoroughly.

Nutrition

Calories: 318kcal | Carbohydrates: 8g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 73mg | Sodium: 805mg | Potassium: 963mg | Fiber: 2g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 39mg | Calcium: 63mg | Iron: 2mg

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.

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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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

I’m a big fan of taking a proven flavor combination, like the classic Caprese (originally from Capri, Italy), which features tomatoes, basil, fresh mozzarella cheese, and balsamic, and finding new ways to bring it to the table. 

I first started making it a few years back during peak tomato season when my basil plant was overflowing and I had more cherry tomatoes than I knew what to do with. And of course, with a chicken-loving husband, I’m always looking for ways to make grilled chicken exciting. 

After testing a few marinades and toppings, I found that using my balsamic chicken marinade was the perfect base for this recipe. It adds just the right amount of tang to balance the creamy mozzarella and sweet summer tomatoes, while the grill brings out a smoky depth in every bite.

It’s the kind of easy, beautiful dinner you’ll want to make on repeat all summer long. Some people call it grilled Caprese chicken, others call it Caprese grilled chicken, but no matter the name, it’s always a hit.

Ingredients for the Perfect Grilled Caprese Chicken

While the ingredient list might look a bit long, chances are you already have most ingredients at home. This recipe is built around three main components: grilled chicken, a tangy balsamic marinade, and a fresh tomato salad.

You’ll find the exact measurements in the recipe card below, but here are a few helpful notes to guide you as you cook:

For the Chicken:

Chicken Breasts: For this recipe, boneless, skinless chicken breasts are ideal. For even cooking, pound them to about ¾-inch thick so the thinner ends don’t dry out before the center is cooked through. 

Mozzarella Cheese: Go for thinner pieces (about ⅓ inch) and use two per chicken breast. I used fresh mozzarella here, but shredded mozzarella works just as well. Use about ¼ cup per breast, keeping in mind that shredded cheese will melt nicely but won’t provide the same creamy effect as fresh mozzarella.

Seasoning: I only used salt and pepper because the seasoning of this recipe relies heavily on the balsamic marinade. However, adding a pinch of dried oregano, Mediterranean seasoning, or Italian seasoning is perfectly fine if you’d like.

For the Marinade:

Olive Oil: Choose a high-quality extra virgin olive oil. Lately, I have been using Garcia de la Cruz for its smooth, well-rounded flavor. You will also need a little extra to brush on the grill grates so the chicken releases easily.

Balsamic Vinegar: For the best flavor, choose a balsamic vinegar labeled “aged,” ideally from Modena. It has a thicker texture and is a bit sweeter. That being said, any balsamic vinegar would work to make the marinade.

Honey: Adds a touch of natural sweetness. You can swap in brown sugar or white sugar if that’s what you have.

Dijon Mustard: Dijon has a stronger, tangier bite, which is what I am going for in this recipe. If you prefer a milder flavor, yellow mustard will work as well.

Garlic: I like to use freshly minced garlic in marinades for its stronger flavor, but if you prefer something milder, garlic powder works as well.

For the Caprese Topping:

Tomatoes: I prefer cherry or grape tomatoes in this recipe, as they are sweeter. However, larger heirloom or beefsteak tomatoes can also be used; just chop them into bite-sized pieces.

Basil: Fresh basil leaves add that classic Caprese finish. Tear them gently so they release their aroma without bruising too much. Alternatively, you could use store-bought pesto or make a batch of my Basil Pesto Vinaigrette for easy drizzling.

How to Make Juicy Grilled Chicken Caprese

The beauty of this recipe is that it works whether you’re making it the day of or marinating the chicken a day ahead. Either way, it comes together easily: grill the marinated chicken, melt some fresh cheese on top, and finish with a quick tomato topping. 

Here’s how I make it, step by step:

Step 1 – Pound the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels to help prevent the mallet from slipping (just a safety tip). Cover with plastic wrap and gently pound each piece to about ¾-inch thickness so they cook evenly from edge to center.

Step 2 – Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper until the mixture looks smooth. This is the same base as my Balsamic Chicken Marinade, which you can also use on its own for a quick and flavorful grilled chicken dinner.

If you want to get a head start, you can prepare the marinade the day before and store it in the fridge. Then, let it come to room temperature before using. 

Let the chicken marinate at room temperature for 30 minutes or an hour while you prepare the garnish, or refrigerate for up to overnight or no longer than 24 hours.

Step 3 – Make the Caprese Garnish: In a medium bowl, combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Toss gently so the tomatoes keep their shape; overmixing can cause them to become mushy. 

Add the torn basil right before serving as well, to keep it fresh. If you prepare the garnish too far in advance, the basil may wilt, and the tomatoes will release more liquid.

Step 4 – Grill the Chicken: Preheat your grill to medium-high heat, about 450°F (232°C). This higher heat helps sear the outside quickly, locking in the juices and creating those beautiful grill marks. 

Once the grill is ready, clean the grates thoroughly to remove any leftover bits, then brush them with oil to prevent sticking. Remove the chicken from the marinade and let the excess drip off to avoid flare-ups. 

Place the chicken on the grates and cook for 4 to 5 minutes on the first side without moving it, which helps the sear marks form and keeps the meat from tearing when flipped. Cook for another 3 to 4 minutes on the second side, or until the thickest part of the chicken reaches 160-165°F (71-74°C) on a meat thermometer. 

If you do not have a thermometer, look for clear juices running from the thickest part and a firm, springy texture when pressed.

Step 5 – Melt the Mozzarella and Rest: Top each chicken breast with two thin slices of mozzarella. Reduce the heat to medium-low, cover the grill, and cook until the cheese melts, about 3-4 minutes. During my testing, I found that two thinner slices melt more evenly than one thick slice, which can leave the center unmelted and cause the chicken to dry out.

If your grill has a warming rack, move the chicken there to hold the heat without overcooking. Otherwise, simply turn the grill off, close the lid, and let the chicken sit for 3-4 minutes. 

Transfer the chicken to a platter, cover loosely with foil, and rest for 5-10 minutes so the juices redistribute and every bite stays juicy.

Step 6 – Garnish and Serve: Top each chicken breast with the tomato-basil garnish, and feel free to drizzle some of the tomato juices on top; they’ll make the chicken even juicier. Serve right away while the chicken is still warm and the cheese is still melty.

Make-Ahead, Storage, and Freezing Tips

Make Ahead: You can marinate the chicken and keep it in the refrigerator for up to 24 hours before cooking. I do not recommend making the tomato basil topping in advance, as it will become soggy as it sits. It is best to make it right before serving.

Storage and reheating: Store leftover mozzarella grilled chicken in an airtight container in the refrigerator for up to 3 days. Keep the tomato-basil garnish separate to keep the chicken from getting soggy. 

When reheating, warm the chicken gently in a covered skillet over low heat (with a splash of water) or in a 300°F (150°C) oven until heated through. Try to skip the microwave if possible, as it can make the chicken rubbery and overcook the cheese.

Freezing: I don’t recommend freezing the recipe fully assembled, since fresh mozzarella and tomatoes don’t thaw well. 

For the best results, freeze the cooked chicken separately once it has cooled completely. Wrap each piece tightly in plastic wrap, place it in a freezer-safe bag, and freeze it for up to 2 months. When ready to serve, thaw overnight in the refrigerator. Reheat gently, then add fresh mozzarella slices during the last couple of minutes of warming. Finish with the tomato-basil topping.

What to Serve With Caprese Grilled Chicken?

This grilled mozzarella chicken is one of those mains that goes with just about everything. It’s light but still filling, and that fresh tomato-basil topping makes it easy to pair with all kinds of sides. Here are a few of my favorite pairings:

• With fresh green salads: You can’t go wrong with a crisp salad. My Spring Mix Salad adds a pop of color and has a tangy dressing, while my Butter Lettuce Salad is light, fresh, and goes perfectly with the chicken.
• Alongside roasted vegetables: When I want an easy dinner side, roasted veggies are my go-to. My Eggplant Involtini is rich and cheesy, and my Baked Breaded Eggplant has the best crunch.
• With pasta: For a more filling dinner,pair it with something creamy or buttery. My Lemon Ricotta Pasta keeps things bright, while my Garlic Butter Pasta is cozy and comforting.
• With warm bread: A side of my Garlic Bread in the Air Fryer or Olive Bread is perfect for soaking up every drop of tomato-basil juice.
• Over grains: Serve it over a bed of Vermicelli Rice or Lemon Quinoa to make it a complete, satisfying meal that also captures those flavorful juices.

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More Caprese Recipes You Might Like

Caprese flavors are just too good to stop at one recipe, so if you’re craving more of that tomato, mozzarella, and basil magic, here are a few of my favorites.

• My Eggplant Caprese layers grilled eggplant with juicy tomatoes, creamy mozzarella, and fresh basil for a simple vegetarian option.
• For an easy lunch, try my Chicken Caprese Sandwich, which brings together the same fresh tomato, mozzarella, and basil combination on a soft bun.
• When you’re craving something light and refreshing, my Caprese Pasta Salad is a fresh twist on pasta night.
• If pizza is on the menu, my Caprese Pizza tops a crisp crust with fresh mozzarella, tomatoes, and basil for a simple yet comforting dinner.

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Photos by Tanya Pilgrim.

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Grilled Caprese Chicken Recipe

This Grilled Caprese Chicken is one of my favorite ways to turn the classic Caprese salad into a full dinner. Juicy balsamic-marinated chicken, melty mozzarella, and a fresh tomato-basil topping come together in a dish that's simple enough for weeknights but special enough to share.

Course Chicken Recipes, Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 466kcal

Author Aysegul Sanford

Ingredients

For the chicken:

• 4 boneless skinless chicken breasts 6-8 ounces each
• ½ cup balsamic vinegar
• ¼ cup olive oil plus more for cooking and for grill grates
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 6 ounces fresh mozzarella sliced ¼ -inch thick (about 6 slices)

Tomato Garnish

• 1 cup cherry tomatoes cut in half or quartered if too big
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil leaves torn, plus more as garnish
• 4 tablespoons of balsamic glaze optional

Instructions

• Place the chicken breasts on a cutting board and pat them dry with paper towels. Place a sheet of stretch film over the chicken and pound it to ¾-inch thickness. Repeat the same process for the rest of the chicken breasts and set them aside.
  
• To make the marinade, in a large bowl, whisk together ½ cup of balsamic vinegar, ¼ cup of olive oil, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 cloves of minced garlic, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
  
• Add the chicken breast to the bowl, ensuring it is fully submerged in the liquid. Cover with plastic wrap and let them sit on the counter while you work on the garnish and preheat the grill.*
• To make the caprese garnish, place 1 cup of halved cherry tomatoes, 1 clove of minced garlic, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper in a bowl. Toss to combine. Add the torn basil leaves and set them aside.
  
• When ready to cook, preheat the grill over medium-high heat, about 450°F (232°C). Once hot, scrape the grates to remove any food residue and oil the grates.
• Remove the chicken breasts from the marinade, letting the excess drip off, and place them on the hot grill. Grill for about 4-5 minutes, flip, and then cook for another 3-4 minutes. Check with a meat thermometer to ensure that the internal temperature registers somewhere between 160-165°F (71-74°C).
  
• Place the mozzarella slices (2 slices on each chicken) over the chicken breasts, turn the heat to medium-low, cover the grill, and continue to cook until the cheese is slightly melted for about 3-4 minutes.
• If your grill has a wire shelf on top (inside the lid), place the chicken on it to prevent further cooking (and potentially drying).
• Transfer the chicken breasts to a large platter and cover loosely with foil. Let them rest for 5-10 minutes.
• Right before serving, garnish the chicken with the tomato salad we made earlier.
  
• If using, drizzle it with balsamic glaze and serve while still warm.

Notes

• Yield: This recipe makes 4 caprese chicken, which is ideal for serving 4 people. The nutritional values below are per serving and do not include the calories coming from the optional balsamic glaze.
• Marinating time: If you have more time, you can marinate the chicken in the fridge for up to 2 hours or overnight. Be sure to take it out of the fridge 30 hours before grilling so that the chicken is not super cold when it hits the hot grill.
• Grill pan: If grilling outside is not an option, you can also cook the chicken in a grill pan. 
• Baked Version: No grill (or grill pan)? No problem! While I love the smoky flavor of grilled Caprese chicken, the baked version is just as easy to prepare. Start by marinating the chicken as written. Then place it on a parchment-lined baking sheet and bake in a preheated 400°F (204°C) oven for 18-22 minutes, or until the thickest part reaches 165°F (74°C) on a meat thermometer. During the last 3-4 minutes, add the mozzarella slices on top so they melt evenly. Once done, spoon the fresh tomato-basil mixture over the chicken and serve while it’s still warm and juicy.
• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tomato-basil garnish separate to keep the chicken from getting soggy. 

Nutrition

Calories: 466kcal | Carbohydrates: 14g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1297mg | Potassium: 595mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 586IU | Vitamin C: 11mg | Calcium: 244mg | Iron: 1mg