Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

• It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
• The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
• It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef. 

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores. 

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary. 

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes.  You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later. 

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end. 

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers. 

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well. 

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves. 

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic. 

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat 

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day.  The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers. 

Here’s how I do it:

Make Ahead: You have two make-ahead options:

• You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
• Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. 

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

• If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
• You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

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

Look, I get it. Mashed potatoes are a classic, and I am all for them. But when it comes to potatoes, we can all do a little more than the standard version everyone pairs with turkey. Don’t get me wrong, I can’t imagine a holiday dinner without them, but potato side dishes are one of those things you can easily have more than one of on your table. 

If you’re like me and don’t mind stepping a little outside your comfort zone, I’ve put together this creative, tested, and perfected roundup of my best holiday potato recipes I make every year.

These are among my most popular Thanksgiving vegetable side dishes. And, they always disappear first and pair beautifully with any main, whether it’s meat, poultry, or vegetarian.

Creamy and Comforting Mashed Potatoes

Mashed potatoes are a classic for a reason. Soft, buttery, and irresistibly creamy, they’re simple to make and always a crowd favorite. Sure, you can make your grandma’s recipe, but why not take it up a notch and try one that prioritizes flavor above all else?

Garlic Rosemary Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 4

These rosemary mashed potatoes are what I serve with my Herb Roasted Turkey every year for Thanksgiving. I just can’t imagine a better pairing.

The secret to making this dish truly special is steeping fresh rosemary and garlic in melted butter for a few minutes before mixing it with the boiled potatoes. It is a simple step that infuses every bite with deep, aromatic flavor.

Yukon Gold Mashed Potatoes

Make-ahead friendly, Vegetarian, Serves 6

This is the mashed potato recipe that I make when I want something quick, easy and simple. Ready in 35 minutes, it uses simple ingredients like milk, sour cream (or Greek yogurt), and potatoes, available in most well-stocked pantries. 

Yukon gold potatoes naturally offer a creamy texture and rich buttery flavor, so you do not need to add too many other ingredients to make them taste good. However, you can drizzle the final dish with my Beef Gravy Recipe before serving for an extra flair.

Mashed Potato Casserole

Make-ahead friendly, Serves 6

Now, if you really want to wow your guests, make this mashed potato casserole. It combines regular and sweet potatoes, giving you the best of both worlds. It is a holiday season staple in my household.

Adapted from an old Martha Stewart recipe, it’s super creamy, decadent, and easily customizable. Want to jazz it up? Add your favorite toppings like chopped turkey bacon, sautéed leeks, or melted cheese for a delicious finishing touch.

The Best Sweet Potato Recipes for the Holiday Table

I don’t know about you, but I can’t imagine a holiday table without sweet potatoes. Whether you serve them roasted and caramelized, mashed or baked until tender, they always bring warmth and color to the meal. 

No matter how you prepare them, sweet potatoes are the perfect way to brighten your holiday spread. Below are my foolproof sweet potato side dishes that are guaranteed to impress.

Sweet Potato Soufflé

Make-ahead friendly, Vegetarian, Serves 6-8

I made this sweet potato soufflé recipe after watching Trisha Yearwood make it on her Food Network show over 12 years ago. It was also one of the first recipes I shared on the site.

Since then, it has been one of the most popular recipes on Foolproof Living around Thanksgiving. And it’s easy to see why. This recipe takes the classic sweet potato casserole and makes it even better with a generous layer of buttery pecan streusel on top. 

Mashed Sweet Potatoes

Make-ahead friendly, Vegetarian, Serves 4

Most mashed sweet potato recipes call for cooking a few peeled and cubed sweet potatoes in a pot of boiling water, which is okay, but my recipe here steams them in a pot with a bit of butter and cream.

In less than 30 minutes, you end up with ultra-creamy mashed sweet potatoes that you can serve sweet with a drizzle of maple syrup or savory with a generous drizzle of my Turkey Gravy. 

Sweet Potato Stacks

Make-ahead friendly, Vegetarian, Makes 12 stacks

Need something easy to make but visually impressive? Well, I know these sweet potato stacks look fancy, but this recipe couldn’t be easier to make. Just thinly sliced sweet potatoes layered in a muffin tin with butter, fresh herbs, salt, and pepper.

Roasted Brussels Sprouts and Sweet Potatoes

Make-ahead friendly, Vegan, Serves 4-6

You might think that a recipe like this wouldn’t be all that popular. After all, it’s just two vegetables roasted together with a bit of oil and seasoning. 

But you’d be surprised to know that this is one of the most popular recipes on the blog, especially around Thanksgiving. It’s easy to see why: both vegetables cook at the same time, and you end up with the best of both worlds in under 30 minutes.

While it’s perfect for larger gatherings, it’s just as wonderful for smaller ones too. I especially love pairing it with my Turkey Tenderloin for a simple, satisfying holiday meal.

Mediterranean Sweet Potato Salad

Make-ahead friendly, Vegetarian, Serves 6

Now, I know this might not be your traditional Thanksgiving or Christmas salad, but if you’re looking to try something a little different, make this Mediterranean sweet potato salad. 

Made with roasted sweet potatoes, caramelized shallots, and crispy chickpeas on a bed of arugula with feta and maple-candied walnuts, it’s colorful and vibrant.

Crispy, Roasted, and Air-Fried Potato Sides

If you’ve spent any time on social media, you’ve probably seen the crispy potato revolution. Over the last few years, cripsy roasted potatoes have become everyone’s favorite way to satisfy that craving for crunch, and I am completely on board with it.

The good news is that you have options. Roasting them in the oven is always a great choice, but if your oven is full, the air fryer is another handy tool up your sleeve. No matter which method you choose, the recipes below are my go-to roasted and air-fried potato sides that I know you’ll love.

Air Fryer Red Potatoes

Vegan, Serves 4-6

I think red potatoes are one of these vegetables that are underutilized, and this air-fried red potato recipe is here to change that. 

Slightly creamier and sweeter than golden potatoes, this easy potato side dish is perfectly seasoned, crisp on the outside, and creamy on the inside. Oh, and it is ready in 20 minutes from start to finish.

Air Fryer Fingerling Potatoes

Vegan, Serves 4-6

I love fingerling potatoes because they come in fun shapes and sizes, and each potato offers a slightly different flavor. Yes, you can cook them in the oven, but cooking them in the air fryer makes them just as crispy with only one tablespoon of olive oil.

Potato Roses with Bacon

Vegetarian, Makes 6 “roses”

If you really want to impress your guests, make these potato roses; they’re guaranteed to be the showstopper on the table. 

You might think it looks complicated, but it’s surprisingly simple to make: thinly sliced potatoes wrapped in turkey bacon (or regular bacon), with some shredded cheese, and baked in a muffin tin. The result is a crispy, golden, and decadent side that’s as beautiful as it is delicious.

Muffin Tin Potatoes

Vegetarian, Makes 12 stacks

If you love potatoes, cheese, and creamy comfort food, you have to try these muffin-tin potatoes. Made by layering thinly sliced potatoes with heavy cream, parmesan cheese, and seasonings, and baking them in a muffin pan.

They bake up with irresistibly crispy edges and a rich, tender center, giving you the best of both worlds. While it may look like something straight out of a restaurant, they’re surprisingly easy to make at home.

Smashed Fingerling Potatoes

Make-ahead friendly, Vegan, Serves 4

You can’t scroll through social media these days without seeing smashed potatoes, and for good reason. Fingerling potatoes are perfect for this recipe: boiled, gently smashed, then roasted until crisp on the outside and buttery on the inside.

Serve them straight from the oven with a sprinkle of fresh herbs, and, as I like to do, pair them with any of your favorite dipping sauces.

Watch: 3 Easy & Creative Potato Side Dishes For Your Holiday Table

See three of the most popular and impressive dishes from this roundup brought to life! Watch me show you exactly how to make my potato roses, muffin-pan potatoes, and a bonus recipe: crispy smashed potatoes topped with burrata.

FAQs

More Holiday Side Dish Inspiration

If you’re planning your full holiday menu, below are a few other sides from fresh salads to cozy soups that pair beautifully with any of your holiday mains:

• No holiday meal is complete without a colorful salad that will bring everything together. If you agree, don’t miss my roundup of Best Fall Salads all in one place.
• A warm, comforting soup always adds a special touch to a festive meal. Take a look at my Fall Soups collection for cozy, make-ahead options that will complement your holiday spread perfectly.

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.

Save This Recipe

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Photos by Tanya Pilgrim.

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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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Photos by Tanya Pilgrim.

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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

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

Having grown up in the Mediterranean means having a few cooling staples like this cucumber, watermelon, and feta salad in your back pocket. Summers get so hot that refreshing, no-cook dishes like this are a staple on every table.

Versions of this salad show up all across the Mediterranean, from Italy to Greece and beyond. The ingredients may vary slightly, but the combination of juicy watermelon, crisp cucumbers, briny feta cheese, and fresh herbs is a classic in many Mediterranean kitchens.

Every year, as soon as watermelons showed up at the market, my mom would start making it on repeat. With the sweet juiciness of watermelon, the crunch of cold cucumbers, and the creamy-salty bite of feta, it’s the kind of dish that doesn’t need much fuss to shine.

This is what summer tastes like where I’m from: easy, filling, and somehow always the first thing to disappear from the table.

Watermelon Feta Mint Salad Ingredients

This summer watermelon salad with feta and cucumber starts with an easy honey-lime dressing and a short list of ingredients. You can find the complete list in the recipe card below, but here are a few helpful notes to consider when shopping for this refreshing salad.

For the Salad Dressing:

I use my honey-lime dressing in this watermelon mint feta salad because the sweet, floral brightness of lime and honey pairs beautifully with the natural sweetness of the watermelon.

Olive Oil: Choose a light and balanced extra virgin olive oil that isn’t overly peppery or grassy. You want something that supports the salad without overpowering the other ingredients. My current favorite single-source olive oil brand is Garcia de la Cruz (affiliate link.)

Lime Juice: Freshly squeezed lime juice is best, but bottled works in a pinch. If you don’t have lime, freshly squeezed lemon juice is an acceptable substitute. It will taste slightly different but still refreshing. You can also add a little lime zest (about ¼ teaspoon) to enhance the citrus notes. Just be sure to zest the lime before juicing it.

Honey: A floral local honey works especially well here, but maple syrup or agave are good alternatives if that’s what you have. Just know they’ll shift the flavor slightly.

For the Salad:

Watermelon: You’ll need 8 cups of watermelon cut into small 1-inch cubes. Seedless watermelon is the easiest option, but if you’re using regular watermelon, try cutting along the natural lines of the seeds to remove them more easily.

Cucumbers: Persian cucumbers offer great crunch, but regular English cucumbers also work well. I usually peel mine, especially if the skin tastes bitter, which can happen if the fruit has been sitting for a while. Removing the seeds is optional.

Fresh Herbs: The classic combo is watermelon, feta, and mint, but I like to add a little torn fresh basil for even more freshness. I don’t recommend using dried herbs here, as their flavors tend to overpower the dish.

Feta Cheese: I recommend buying a block of feta and crumbling it yourself. It’s creamier, fresher, and gives you more control over the size and texture of the crumbles. If you’re looking for alternatives, mild cheeses like goat cheese or queso fresco would also work well.

How to Make Watermelon Cucumber Salad (Easy Step-by-Step Instructions)

This watermelon and cucumber salad recipe comes together in just 15 minutes from start to finish. Here’s how I make it, step by step:

Step 1- Make the Dressing: In a mason jar or small bowl, combine the olive oil, fresh lime juice, salt, and honey. Shake or whisk well until the mixture is fully emulsified and appears creamy and cohesive, with no oil separation. If you’d like to save even more time, you can make the dressing in advance and store it in an airtight jar in the fridge for up to 2 days.

Step 2 – Assemble the Salad: Grab a large bowl (one that gives you plenty of room to toss later without squishing anything) and add the diced watermelon, sliced cucumber, and fresh mint and basil. I recommend tearing the herbs by hand instead of chopping them with a knife. This helps preserve the delicate texture of the basil and prevents it from bruising or darkening.

Step 3 – Add the Dressing: Right before serving, drizzle the dressing over the salad. Gently toss with a large spoon (or two spoons, for an even gentler touch), taking care not to mash/bruise the watermelon cubes.

Step 4 – Finish with Feta: Top the salad with crumbled feta cheese just before serving. If you’d like, finish with a pinch of flaky sea salt to bring out the natural sweetness of the watermelon.

Foolproof Tips for the Best Watermelon Cucumber Salad

Making this watermelon feta cucumber salad is simple, but here are a few tips to help you get the best results on your first try:

Be gentle when mixing: Use a light hand when tossing the salad to keep the delicate ingredients from breaking apart. A large spoon or your hands work best for gently combining everything.

Choose a good watermelon: Look for a ripe watermelon that feels heavy for its size and has a large yellow field spot. That spot means it had time to ripen on the vine, which usually means better taste and juiciness.

Cut your watermelon and cucumber evenly. Dice the watermelon into bite-sized pieces, or use a melon baller for a more decorative look. For the cucumber, peeling is optional, but I recommend slicing it thinly or cutting it into evenly sized cubes so you get both watermelon and cucumber in every bite.

Do not skip the salt: It may sound unusual, but adding a bit of salt to sweet watermelon makes a big difference. It brings out the natural sweetness and enhances the flavors of both the watermelon and cucumber.

Serve it chilled: This watermelon salad tastes best when it is nice and cold. I like to refrigerate the watermelon, cucumber, and feta before prepping so that everything is cool and refreshing when it is time to serve.

Assemble at the last minute: For the best texture, combine the watermelon, cucumber, herbs, and dressing just before serving. This keeps the watermelon and cucumber from getting soggy.

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

Make Ahead: To save valuable time when you’re ready to serve, you can prep the components ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in a separate container with a tight-fitting lid. Assemble your feta watermelon cucumber salad right before serving to ensure the best texture and prevent sogginess.

Storage: Leftover salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

Quick Answers to Common Questions (FAQs)

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Other Savory Fruit Salads You Might Also Like:

If you love sweet and savory salads, you are in the right place. Here are a few other fruit-forward recipes you might want to try:

• If you are a fan of watermelon salads, my Watermelon and Avocado Salad might be another great recipe to try.
• When blueberries are in season, I make my Spinach Blueberry Salad topped with crunchy pecans and drizzled with a quick lemon vinaigrette for a filling lunch.
• Most apple salads are loaded with mayo, but my Apple Salad is lightened up with a simple yogurt-based dressing.
• As soon as spring strawberries are available, I start making this Strawberry Salad with my lightened-up poppy seed dressing. It is one of my favorite ways to enjoy the season.
• And if you are like me and love adding avocados to everything, do not miss my Mango and Avocado Salad or Peach and Avocado Salad for a refreshing summer twist.

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Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 15 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice from 1 lime
• ¼ teaspoon kosher salt
• 1 tablespoon honey

For The Salad:

• 8 cups fresh watermelon ~ 5 to 6 lbs – cut into 1-inch cubes (preferably seedless)
• 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
• 3 tablespoons fresh mint roughly torn
• 2 tablespoons fresh basil roughly torn
• ½ cup feta cheese crumbled (or goat cheese)
• Pinch sea salt optional

Instructions

• Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
  
• Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
• Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
  
• Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Alternatively, you can sprinkle it with a pinch of sea salt. Serve cold.

Notes

• Yields: This recipe yields about 8 cups of cucumber watermelon salad ideal for serving 4 adults. The nutritional information below is per serving.
• Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
• Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
• Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
• Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
• Storage: Leftover salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Drain, sprinkle salad with fresh herbs, and toss with a touch more of the honey lime dressing to bring it back to life before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 365mg | Potassium: 434mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 1mg

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment. 

Step 1 – Make the Cowboy Caviar Dressing: 

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

• To make ahead:
  Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
• Storing leftovers:
  Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

• Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
• Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
• Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
• Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
• Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

• Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
• With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
• With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs

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More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

• My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
• What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
• If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

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Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

• ¼ cup olive oil
• 1 tablespoon lime zest
• 4 tablespoons lime juice freshly squeezed
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• 2 cloves garlic minced

For The Caviar Dip:

• 1 can black beans 15-oz can, drained and rinsed
• 1 can black eyed peas 15-oz can, drained and rinsed
• ½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
• 3 scallions both white and green parts are chopped
• ⅓ cup red onion chopped finely or diced
• 1 red bell peppers chopped (approx. 1/2 cup)
• 1 jalapeno pepper seeded and chopped
• ½ cup cherry tomatoes sliced thinly
• ½ avocado ripe – cut into small cubes
• ½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

• Your favorite hot Sauce
• Tortilla Chips

Instructions

• To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
  
• For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
  
• Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
  
• If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

• Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
• Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
  2 tablespoons white wine vinegar or apple cider vinegar
  1 tablespoon freshly squeezed lemon juice
  1 clove of garlic, minced
  1 teaspoon dried basil
  1/4 teaspoon dried oregano
  ¼ teaspoon crushed red pepper (optional)
  ½ teaspoon Kosher salt (I use Diamond kosher salt)
  ¼ teaspoon ground black pepper

Nutrition

Calories: 192kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 2mg

Key Ingredients to make Caprese Salad with Burrata

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You can find the full list of ingredients in the recipe card at the bottom of this post. Below are some helpful tips as you shop for this recipe’s ingredients.

Burrata cheese: Fresh burrata cheese is a soft Italian cheese with a delicate, creamy center, similar in taste and texture to fresh mozzarella. It’s usually sold submerged in water in a tub. Before using it in your salad, take it out of the fridge and let it come closer to room temperature to enhance its flavor and texture. 

Also, drain off any excess liquid before tearing it into pieces.

Tomatoes: I like to use a mix of large heirloom tomatoes and sweet cherry tomatoes. The juicy heirlooms bring a meaty, steak-like texture to the salad, while cherry tomatoes add a pop of sweetness. Feel free to use any variety you have on hand, including Roma, beefsteak, vine-ripened, or grape tomatoes.

To get the best flavor, keep your tomatoes on the counter (not in the fridge) and try to use them within a few days of buying them. For easy, clean slices, I recommend using a serrated knife.

Fresh basil leaves: To finish the salad, use whole basil leaves or tear them gently with your hands instead of cutting them with a knife, which can bruise their delicate leaves and release bitter flavors.

Balsamic vinegar: If your budget allows, look for a traditional, aged balsamic vinegar from Modena. Its deep sweetness and complex flavor will elevate the salad. However, you can absolutely use a more affordable condiment-style balsamic vinegar and it’ll still taste delicious!

Extra virgin olive oil: I prefer a single-origin extra virgin olive oil with mild, fruity notes for this recipe. It adds a lovely finishing touch and complements the creamy burrata perfectly.

Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato and basil is just as delicious here as a traditional caprese salad. The good news is that making it is quick and easy with only a few steps:

Step 1 – Prepare tomatoes: Slice the larger tomatoes using a serrated knife into ⅓-inch thick slices. If using cherry tomatoes, cut them in half (or you can quarter them as well). 

Grab a large serving platter and arrange the sliced tomatoes overlapping until it covers the bottom of the plate. 

Sprinkle it with salt to ensure they are properly seasoned.

Step 2 – Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes. Alternatively, you can carefully tear into small chunks by hand.

Step 3 – Season: Sprinkle the tomatoes and burrata with the remaining salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar ensuring that each slice of tomato gets a bit of oil and a bit of balsamic vinegar.

Garnish with torn basil leaves before serving.

How to Store Leftovers?

Leftover burrata caprese will keep in an airtight container in the fridge for 2–3 days. Keep in mind that the burrata’s creamy center will solidify a bit over time, so it won’t be quite as creamy on days two and three.

Before serving leftovers, drain off any excess liquid to prevent them from becoming soggy. To “revive” your burrata caprese, add a few fresh tomato slices and some fresh basil leaves, then drizzle with a little extra olive oil and balsamic vinegar. Finish with a sprinkle of flaky salt for a fresh, vibrant bite.

Variations

While the combination of basil, burrata, and tomatoes is quite simple and effective, you can take this recipe to the next level by changing it up a bit. Here are a few variations I’ve tried and recommend:

• Use balsamic reduction instead of balsamic vinegar: Balsamic reduction (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet, and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end (instead of the balsamic vinegar drizzle) for a robust and tangy finish.
• Change up the Dressing: Take it up a notch with a simple basil dressing for caprese salad, like Basil Vinaigrette or go for Balsamic and Lemon Dressing.
• Add avocado: Although unconventional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad. Simply slice a ripe avocado (or cut it in cubes) for an added layer of flavor and texture.
• Add summer fruit: Add a handful of summer berries, such as sliced juicy strawberries or raspberries, or some ripe stone fruit like peaches and apricots for a burst of color and natural sweetness.

FAQs

Other Tomato Salad Recipes You Might Also Like:

Whether you simply love the combination of tomato, basil, and burrata, or need some delicious ideas to use up your summer tomatoes, I have plenty of recipes I know you’ll love. Below are a few that I make over and over again during the peak tomato season:

• My Caprese Chicken Sandwich is an open-faced sandwich that’s a wonderful weeknight recipe, with the same classic flavor profile as burrata caprese. It’s a fantastic summer dinner idea.
• For a quick and easy weeknight dinner, my Pizza Caprese celebrates the flavors of the classic Italian recipe by turning it into a pizza that’s especially great when serving kids.
• If you want to travel down to the South Mediterranean, try my Piyaz – Turkish Tomato White Bean Salad for another tomato salad recipe that’s a bit different but just as delicious.
• Try my quick Tomato Cucumber Mozzarella Salad for a simple summer side that you can make in less than 15 minutes.

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Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

• 4-5 large tomatoes
• ¾ teaspoon kosher salt or flaky sea salt
• 2 balls burrata cheese 8 ounces in total
• ¼ cup fresh basil leaves torn
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons extra virgin olive oil plus more for finishing
• 2 tablespoons balsamic vinegar or balsamic glaze

Instructions

• Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
• Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
• Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
• Garnish it with basil leaves. Serve!

Video

Notes

• Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
• Tomatoes: While we use heirloom tomatoes in the recipe, you can use any type of tomatoes you have on hand. Cherry tomatoes, vine-ripened tomatoes and even roasted tomatoes would work in this recipe.
• You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
• Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg

Whether you’re cooking on the grill, in the oven, or on the stovetop, this versatile marinade transforms everyday chicken breasts (or thighs) into a flavorful, crowd-pleasing meal. Plus, it’s easy to make ahead, perfect for meal prep, and freezer-friendly, making it ideal for busy weeknights or laid-back weekend BBQs.

Key Ingredients for Balsamic Marinade for Chicken

You can find the full list of ingredients for this balsamic vinegar chicken marinade in the recipe card. Below are a few helpful notes to help you make it your own.

Balsamic vinegar: When choosing a balsamic vinegar, follow your taste buds and your budget. 

You can use a traditional, aged balsamic from Modena for deeper sweetness and complexity, or a more affordable condiment-grade balsamic vinegar. Both will work beautifully to add that sweet-tangy depth to your chicken.

I would not recommend substituting store-bought balsamic glaze here, as it is already sweet and thickened. As a result, it won’t work the same way in the marinade.

Olive oil: I recommend using a high-quality extra-virgin olive oil here. Its smooth flavor perfectly balances the tangy balsamic vinegar and creamy Dijon mustard, helping the marinade coat the chicken evenly and soak up all those delicious flavors.

Sweetener: While I used honey, other liquid sweeteners such as maple syrup and agave can also be used. If you prefer to use brown sugar instead, be sure to stir it thoroughly so that no grainy sugar particles are left behind.

Garlic: I find that fresh garlic cloves make this recipe shine, but for a milder flavor, you can use ½ teaspoon garlic powder (equivalent to 2 cloves of fresh garlic).

Fresh Herbs: I think chopped fresh thyme pairs beautifully with the tangy-sweet flavors in this balsamic vinaigrette marinade, but if you don’t have fresh thyme, use half the amount of dried thyme instead. 

Alternatively, a robust Italian seasoning blend or other fresh (or dried herbs) like rosemary and oregano would also work well in this recipe.

Chicken: While I used skinless and boneless chicken breasts, you can also use skinless and boneless chicken thighs. 

How To Make Balsamic Chicken Marinade?

Making this balsamic vinegar marinade for chicken is easy and quick (in fact, the base is very similar to my versatile Lemon Balsamic Salad Dressing). Here are the steps:

Step 1 – Mix the Ingredients: Use a container large enough to comfortably hold two pounds of chicken, ideally one with a tight-fitting lid. 

Place the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, thyme, salt, and pepper in the container and whisk until thoroughly combined.

Alternatively, you can use a heavy-duty resealable bag, such as a Ziplock bag (for easy cleanup), and pour marinade over the meat. This is especially ideal if you are making it in larger quantities.

Step 2 – Add the chicken: Place the chicken in the marinade, making sure each piece is fully coated. Cover tightly with the lid and refrigerate.

Step 3 – Let time do the rest: Marinate the chicken in the fridge for at least 30 minutes or, if you have the time, overnight for maximum flavor.

How To Cook Balsamic Marinated Chicken?

What makes this balsamic vinegar-marinated chicken so versatile is that you can cook it in any way you like. During the summer months, I love to fire up the grill, while in cooler weather, I let the oven do the heavy lifting. And when I’m short on time, cooking them quickly on the stovetop makes for an easy and delicious lunch. Here’s how you can do it:

On The Grill:

This is by far my favorite way to cook chicken marinated in balsamic vinegar—the high heat seals in the juices and creates those beautiful charred grill marks. Here’s how I do it:

Step 1 – Prepare the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean the grill grates to ensure there’s no residue from previous grilling sessions. Use a pad of oiled paper towels to thoroughly oil the grates to prevent the chicken from sticking.

Step 2 – Remove the chicken: Take the chicken out of the marinade, letting any excess drip off. This is an important step, as too much marinade can cause flare-ups on the grill.

Step 3 – Grill: Place the chicken breasts on the hot grill and close the lid. Grill for about 6 to 8 minutes per side. A good way to tell when it is time to flip is to gently lift the chicken. If it releases easily from the grill, it is ready to flip. If it is sticking, give it another minute or two. It will release naturally once it is properly seared. 

Please note that the timing may vary depending on the thickness of your chicken. Check for doneness by inserting a digital thermometer in the thickest part of the chicken—it should read 165°F.

Step 4 – Rest & Serve: Loosely tent the grilled balsamic-marinated chicken with foil and let it rest for 5–7 minutes, allowing the juices to redistribute before serving.

In The Oven:

When I’m after a more hands-off approach, I let the oven do most of the work for me. Below are the steps:

Step 1 – Preheat the oven: My go-to oven temperature for baking chicken is 425°F (218 °C). I find that any lower, and it takes longer; plus, caramelization happens better at this hotter temperature.

Grab a baking sheet and line it with parchment paper. This helps with cleanup later, but if you prefer a more caramelized, slightly sticky exterior, you can skip using it.

Step 2 – Arrange: Place the chicken breasts on the sheet pan. Just like with the grilling method, it is important to let any excess marinade drip off first. Otherwise, it will steam instead of roast, and you will miss out on that beautiful caramelized crust.

Step 3 – Roast: Let the oven do its magic for 20 to 22 minutes, keeping in mind that the exact timing will depend on the thickness of your chicken pieces. Rotate the pan halfway through for even roasting.

Again, the best way to check for doneness is by inserting a digital thermometer into the thickest part of the chicken and ensuring that it registers 165°F (74°C).

Step 4 – Rest & Serve: Remove from the oven, cover loosely with foil (or parchment paper) and let it rest 5-10 minutes before serving.

On The Stove Top:

I usually cook it on the stove when I am preparing my balsamic marinated chicken for lunch, to serve with a quick salad or rice on the side. Here’s how:

Step 1 – Heat your skillet: Heat 1 tablespoon of oil in a large (10–12 inch) skillet over medium-high heat. 

Step 2 – Add the chicken: Place the chicken breasts in the pan, making sure to (1) let the excess marinade drip off first and (2) avoid overcrowding the skillet. Giving the chicken enough space helps it sear and brown properly rather than steaming.

Step 3 – Cook: Let the chicken cook for 5 to 7 minutes on each side. Similar to the grilling method, if the chicken releases easily when you try to flip it, it is ready to be turned. If not, give it a few more minutes to develop a nice sear.

Use a digital thermometer to check doneness.

Step 4 – Rest and serve: Transfer the now-cooked chicken to a plate, cover with foil and let it rest for 5-10 minutes before serving.

How To Store, Freeze, and Thaw?

My favorite thing about this balsamic marinade recipe is that you can make a batch in minutes and have it ready to cook at a moment’s notice. 

It also freezes beautifully, making it perfect for those busy days when you need a quick and flavorful meal.

Storage and reheating: The leftover cooked or grilled balsamic-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a low-temp oven (300 degrees F) for 10 minutes or until it is heated through, being careful not to overcook and dry it out.

Freezing: If you prefer to freeze, I recommend freezing the raw chicken in the marinade instead of cooking it first. Simply place the chicken and marinade in a freezer-safe bag or container, removing as much air as possible to help prevent any ice crystals from forming. It will keep well in the freezer for up to 3 months.

Thawing: Remove the frozen chicken and marinade from the freezer and let them thaw in the fridge overnight.

FAQs

Pairing Suggestions with Balsamic Chicken

Starches: Pair it with my Seasoned Quinoa for a light meal, or turn it into a feast with Yukon Gold Mashed Potatoes.

Salads: During the summer months, when I need something quick and easy to serve with grilled balsamic chicken, I usually go for my 5 Bean Salad or Greek Cucumber Salad.

Vegetables: If you’re after a low-carb dinner, serve your balsamic marinated chicken with a side of my Garlic and Butter Green Beans or Sauteed Asparagus.

Make it a dinner: Try my Grilled Caprese Chicken, where I use this marinade and then grill the chicken with sliced fresh mozzarella for an easy summer dinner.

Other Chicken Marinade Recipes You Might Like:

If you enjoyed this recipe, I think you might also:

• Enjoy my Yogurt Chicken Marinade. Similar to vinegar-based marinades, the lactic acid in yogurt gently tenderizes the meat, keeping it just as juicy and flavorful.
• Like my Mediterranean Chicken Marinade recipe, it embodies the characteristics of the Mediterranean diet with fresh lemon juice, olive oil, and fresh herbs. And you only need 15 minutes of marinating time for the most succulent chicken recipe.

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Balsamic Chicken Marinade Recipe

This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.

Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 426kcal

Author Aysegul Sanford

Ingredients

• 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 chopped fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs

Instructions

To Make The Marinade:

• In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
  
• Place the chicken in the container and ensure it is thoroughly coated with the marinade.
• Cover it with the lid and refrigerate for 30 minutes or overnight.
  
• When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
• Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
• Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
  
• Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven:

• Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
• Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
• Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
• When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
• Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
• Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
• Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
• Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
• Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.

Nutrition

Calories: 426kcal | Carbohydrates: 10g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 866mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort. 

Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.

Key Ingredients – Building Blocks of Flavor

The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.

Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.

Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.

Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.

Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.

Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.

Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.

Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.

Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.

How to Make Mediterranean Chicken Marinade?

Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:

Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken). 

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.

Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.

Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.

Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.

How to Cook Mediterranean Marinated Chicken?

In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop. 

Below, you’ll find my tips and how I use each cooking method.

On The Grill:

This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:

Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.

Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.

Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off! 

Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.

Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.

In the Oven:

When I’m in the mood for a more hands-off approach, I let the oven do all the work.

Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.

Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.

Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.

Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.

Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.

On the Stovetop:

I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner. 

Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.

Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.

Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.

Storage and Freezing Tips

Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.

Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.

What to Serve with Mediterranean Chicken?

What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:

• Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
• Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
• Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
• Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.

FAQs

Other Chicken Marinade Recipes You Might Also Like

• If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
• For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.

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Mediterranean Chicken Marinade Recipe

This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.

Course Chicken Recipes

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinading Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

• ⅓ cup olive oil
• 1 teaspoon lemon zest
• ⅓ cup lemon juice
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs

Instructions

To make the marinade:

• In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
  
• Add the chicken into the bowl, making sure it’s fully coated with the marinade.
  
• Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
• Remove chicken from the marinade, letting excess drip off, and place on the grill.
• Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
• Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
  

To Cook in the Oven:

• Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
• Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
• Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
• Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
• Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
• Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
• Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.

Nutrition

Calories: 430kcal | Carbohydrates: 3g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 860mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes. 

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand. 

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries. 

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries. 

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Expert Tips: 

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions. 

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.