We love a kale salad, folks. That is especially true when pomegranate arils, pears, pecans, and and maple tahini dressing accompany nutritionally dense kale. You get a nice balance of sweet and tart flavors with varying textures. We are talking about sweet, tart, salty, nutty, and creamy and crunchy. And the maple tahini dressing ties everything together, making this the perfect kale salad for the holiday season.

This kale salad, as you can see in the picture, requires some serious chopping skills. Chopping the kale thinly helps break down the fibrous nature, which makes for a more enjoyable eating experience. Just make sure to remove the thick stems and massage the leaves prior to slicing the leaves thinly. That will really help to break down the fibrous texture. Additionally, the pears are cut into matchsticks, but you can cube them or slice them thinly. Whichever type of cut you prefer is the exactly the way to do it!

We love salads that have multiple textures and layers of flavor. What ties everything together, much like the rug in The Big Lebowski, is the creamy maple tahini dressing. The nutty tahini makes this dressing incredibly luxurious and you get a little zing from the apple cider vinegar and sweet hint of maple syrup. It is a dressing that you can enjoy not only on this salad, but on other salads also. If you find a salad that works with this dressing, be sure to reach out and lettuce (wink wink) know about it!

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We truly love fall and winter! It is a magical time of year when stress levels are high because of family gatherings, end-of-the-year projects, and the inevitable gift-buying craze. Well, that’s not really why we love this time of year, although, we do believe that you can easily work through these things with the right mindset. The reason we love this time of year is because of the impressive seasonal produce items that arrive in grocery stores. We’re talking about blood oranges, cranberries, butternut squash, leeks, Brussels sprouts, broccoli, and more!

This salad has quite the long list of nutrients, let alone flavors. It is colorful, textural, and highly addictive. Because of the use of kale, broccoli, and radicchio, it can last a lot longer than another salad that uses romaine or green leaf lettuce. The ingredients we mentioned are sturdier and hold up when dressed. This salad is especially rich in vitamin C, which gives your immune system a helping hand during cold and flu season.

You can enjoy oranges year round, but blood oranges are a special seasonal treat. They are visually stunning and offer a unique flavor that differs from your standard orange. Their subtle acidity pairs beautifully with the refreshing cherry tomatoes and sweet mandarins. The various fruits balance the more bitter kale, peppery radicchio, and broccoli. Speaking of broccoli, you don’t have to include big florets in your salad. You can chop it up so that eating it raw is easier and less crunchy.

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Cranberries are not only reserved for cranberry sauce on Thanksgiving. You can impart the sweet-tart cranberry flavor into myriad recipes! From snacks and appetizers to entrees, desserts, and more, cranberries find their way into unique fall and winter favorites. Since they are only available for a short while, get your hands on them to make some of the recipes in this article.

Cranberries primarily consist of carbs and fiber, but they are also 90% water. They are some of the best sources of antioxidants, which work to fight free radicals. The most common health benefit associated with cranberries is the fact that they may help prevent urinary tract infections (UTIs). A-type proanthocyanidins prevent the binding of E. coli in the bladder, a common first step in getting an infection. If you usually develop UTIs, you may want to incorporate fresh cranberries, or fresh cranberry juice, into your diet. This is an excellent proactive approach to living a healthier lifestyle. 

The same A-type proanthocyanidins, which only exist in cranberries, that reduce the risk of UTIs also reduce bad bacteria in the gut. More research is necessary, but preliminary research shows that cranberries promote optimal digestive health. Lastly, and then we will provide you with the recipes, the certain antioxidant compounds in cranberries may exhibit anti-cancer properties. Needless to say, cranberries are superfoods that deserve a featured spot in your diet. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Cranberry Orange Vitamin C Smoothie

Not only is this a tangy, refreshing, and tasty creation, but it also packs a healthy dose of vitamin C, antioxidants, and other minerals.

Click here to make the recipe.

Cranberry Pistachio Energy Bites

These quick and easy-to-make energy bites are packed with great flavor and a ton of nutrients. The best part is you don’t have to bake them!

Click here to make the recipe.

Healthy Homemade Cranberry Sauce

This cranberry sauce is free of refined sugars and uses fresh cranberries! It’s citrusy, rich, vibrant and incredibly delicious.

Click here to make the recipe.

Spicy Cranberry Hummus

What are you making for your holiday meal? If you need a seasonal appetizer to start the meal off right, this cranberry hummus is the ticket!

Click here to make the recipe.

Red Cabbage And Carrot Cranberry Slaw

Delicious and easy to make, this red cabbage and carrot slaw contains dried cranberries, walnuts, and shredded apples.

Click here to make the recipe.

Cranberry, Apple, And Brussels Sprout Salad

A shaved Brussels sprout salad made with dried cranberries, apple, walnuts, and pomegranate salad embraces the best fall produce items.

Click here to make the recipe.

Kale Salad With Almonds, Cranberries, And Apples

Boost your nutrient intake by enjoying this raw vegan kale salad that’s perfectly balanced with apples, cranberries, and a tart vinaigrette.

Click here to make the recipe.

Butternut Squash And Cranberry Quinoa Salad

This salad combines some of fall’s tastiest flavors in one healthy bowl. The balsamic vinaigrette really elevates the butternut squash.

Click here to make the recipe.

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We are in the thick of cold and flu season, people! For this reason it is integral to enhance immune function, which is why we are providing you with some nutrient-dense recipes in this article. The unfortunate reality is that there is no magic pill or silver bullet that magically transforms the immune system into a forcefield that protects the body from everything. And the sad reality is that most immune-boosting recommendations seem boring. Hopefully, the recipes in this article are anything but boring to your taste buds!

Why Is The Immune System So Important?

In brief, the immune system protects the body from harmful substances, including germs, bacteria, fungi, and pathogens. As long as it is running smoothly, you don’t even notice the immune system’s existence. If it stops working properly, either because of aggressive germs or general weakness, you will get sick. Some germs may only make you ill the first time you encounter them, while others may cause sickness time and again. When the immune system is working properly, it:

• Activates and mobilizes to neutralize germs that can harm the body
• Ends the attack once the threat has been taken care of
• Distinguishes between cells that are yours and those that do not belong in the body
• Learns about germs after you have come in contact with them, and develops antibodies against them
• Sends out those antibodies to destroy germs that attempt to enter the body in the future

You can improve sleep hygiene, exercise regularly, spend time outside, and eat healthy foods to maintain healthy immune function. Rather than just giving you a list of foods to eat, we are providing you with tasty recipes that may contribute to more efficient immune function. 

Green Juice Shots

Feeling a little sluggish lately? Boost your energy, enhance immune function, and improve digestion with these green juice shots.

Click here to make the recipe. 

Carrot Ginger Soup

One of the best ways to keep your immune system strong is by focusing on immune-boosting foods, and this soup has a lot of them!

Click here to make the recipe. 

Vitamin C Immune Booster Smoothie

The best way to load up on vitamin C is by consuming foods that are rich in this nutrient. This smoothie is full of vitamin C, so drink up!

Click here to make the recipe. 

Fall-Spiced Persimmon Smoothie

Persimmons, ginger, mandarin oranges, homemade almond milk, and more come together for a tasty, autumnal smoothie.

Click here to make the recipe. 

Garlic Miso Soup

Roasted garlic is simmered with miso and kale to create a wonderfully fragrant soup that helps boost gut health and immune strength.

Click here to make the recipe. 

Kale Ginger Smoothie

A refreshing and filling kale, ginger, and mango smoothie that’s brimming with immune-boosting vitamins, minerals, and antioxidants.

Click here to make the recipe. 

Lemon Ginger Sorbet

Obey the sorbet! Boost your immune system with a bowl of this sweet and tangy dessert. Ginger lemon sorbet is exactly what you need in life.

Click here to make the recipe.

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When the days are slightly cooler, you want a meal that is warm, filling, and comforting. This kale soup is exactly the recipe you’ve been craving, whether you know it or not. It is a light broth that contains nutritionally dense ingredients and aromatic spices, such as thyme and rosemary. The squeeze of lemon gives this hearty soup a delicately bright finish that makes each spoonful better than the last. So if you are looking for a dish that is equal parts healthy, delicious, and cozy, this soup is it!

When it comes to making a great vegetable soup, it’s all about layering flavors. First and foremost, you have to sauté the aromatics. Cooking the onion, carrots, celery, and garlic with the rosemary, thyme, salt, and pepper helps to give somewhat of a caramelized flavor. You don’t want to cook them fully; rather, you just want to par-cook them until they are nice and fragrant. You’ll add the beans and broth to the same pot and then bring to a boil before reducing to a low simmer. Only add the kale in the last few minutes of cooking, or else it will get too soft. You want the kale to retain some texture when you spoon the soup into bowls. The same goes for the lemon juice, because you want the soup to retain that tang when you slurp it up.

When it comes to kale, you can choose the variety you enjoy best. You can opt for green curly kale, Tuscan kale, lacinato kale, or even dinosaur kale. Don’t have kale on hand or can’t find it in the grocery store? You can swap it for another sturdy green, such as Swiss chard or collard greens. Just make sure to taste and season the soup as you go. Some of you may prefer more lemon juice, while others want to add more black pepper or rosemary. Feel free to experiment with flavors, even though this recipe is solid as a rock!

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Sometimes, folks, we have to make salads a little heartier and less cleanse-approved. That’s exactly what we’ve done for this roasted chickpea fall salad. Besides the stunning and vibrant colors, this salad offers a variety of textures from the kale, pumpkin seeds, pomegranates, and roasted chickpeas. Top it with creamy avocado and chewy dried cranberries and this salad is next level. It is perfect as a vegan entree or festive fall side dish. It is fully of autumnal flavors that everyone will want more of after the first bite.

The great thing about a hearty salad like this is that they hold up for several hours, making it a great potluck salad. Kale is very sturdy, but make sure to chop it finely to help break down the fibrous texture. Additionally, remove the thick kale stems, or you’ll end up with bitter bites in every forkful of salad. If you prefer arugula or cabbage, then you can use those greens instead. With your base prepped, you can build your salad with the other featured ingredients. You’ll have to roast the chickpeas first, but if you are short on time, you can cook them in the pan. Just make sure to season them liberally, because that way they end up tasting like croutons, only more delicious.

There are a lot of savory flavors in this fall salad, but the pomegranates and dried cranberries offer freshness and tartness. Pomegranates also offer lots of antioxidants, which work to fight free radicals in the body. The subtle tartness of the pomegranate arils go great with the apple cider vinaigrette, which brings a little life and vibrance to the creamy avocado cubes. You also have the freedom add walnuts if you want, but the pumpkin seeds offer healthy fats, texture, and protein.

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As soon as the weather starts to cool down, we start thinking about warming fall recipes. We are talking about soups, stews, and savory warm salads. You roast some parsnips, beets, sweet potatoes, squash, or other fall vegetables and toss them with some whole grains and sturdy greens. In the case of this fall harvest salad, you roast some golden beets and sweet potatoes before tossing them with quinoa and mixed greens. You can also use kale and bulgur wheat if you have those items on hand. You can also use couscous or wild rice in place of quinoa.

This works great as an entree salad, side salad, or meal prep dish for a couple days. If you decide to meal prep this salad, though, we recommend that you use kale, as it doesn’t get soggy like other greens. If you plan to eat this right away, use the mixed greens in the recipe ingredients. Additionally, do not dress the salad if you meal prep, as that will cause all of the ingredients to get a little soggy. We don’t know about you, but we’d prefer to not eat a soggy salad!

Roasting the vegetables is the time-consuming part of this recipe. beets can take a while to roast, so cut them uniformly and on the thinner side. The same rule applies for the sweet potatoes. You want the vegetables to roast evenly, so make sure to spread them in an even layer on a baking sheet. If you do that, they should take about 30-35 minutes to roast. Remove them from the oven and allow them to cool slightly before assembling the salad. And remember, you can cook the quinoa, prepare the rest of the ingredients, and make the dressing while the veggies are roasting.

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Are you ready to dance? A better question is: Are your taste buds ready for a flavor party? This raw vegan kale pesto with pumpkin seeds is a blissful bowl of green goodness! This delightful twist on a classic pesto is not only a beautiful sight to behold, but also a powerhouse of flavor and nutrients that goes great on zoodles or as a dip for raw veggie sticks. You may find that you prefer this pesto to an unhealthy, processed jarred pesto sauce! And that jarred sauce belongs in one place: the garbage!

Kale is a super green that offers an earthy, robust flavor and an assortment of nutrients, including vitamins A, C, & K, an abundance of fiber, magnesium, iron, and calcium. It harmonizes with the creamy nuttiness of raw pumpkin seeds, or pepitas. Pumpkin seeds contain heart-healthy fats, protein, and good amount of magnesium. Those little green seeds add great texture to this pesto, in addition to helping you feel full and happy.

One of the traditional ingredients in pesto is parmesan cheese, which you cannot enjoy on a raw vegan diet. That’s why you use nutritional yeast to help achieve that signature cheesy flavor from classic pesto recipes. Nutritional yeast, in addition to offering a cheesy flavor, is packed with necessary vitamins and minerals, including vitamin B12, which can be difficult to get on a vegan or raw vegan diet.

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A happy life is a healthy life. Feeding your body foods that provide optimal nourishment to encourage the optimal function of all systems and organs is truly a gift. When you eat the right foods, you feel a whole lot better. That doesn’t mean you cannot cheat a little here and there and indulge in some unhealthy options. If you find that you have been eating a little unhealthier, though, switch it up and make yourself a refreshing raw salad like this kale cranberry almond salad. It contains fiber, protein, magnesium, vitamin C, antioxidants, and other beneficial vitamins and minerals.

Kale is a superfood, but it’s not the only ingredient that brings a super nutritional profile to this salad. As the other leafy green base, you have romaine lettuce, which is an excellent source of vitamin K, folate, beta-carotene, vitamin C, calcium, and potassium. The avocado also provides magnesium and potassium, in addition to healthy fats, folate, fiber, and more. Along with their low sodium levels, avocados do not contain any cholesterol, making them great heart-healthy foods.

When you enjoy this kale salad, not only will you feel good about yourself, but you’ll also get to enjoy varying textures and flavors. Although the kale can be slightly bitter, you don’t taste it because the dried cranberries offer sweetness and almonds provide nuttiness. Avocados don’t offer specific flavor, but they do offer a textural difference from all the crunch in this salad. Finally, you get the zesty dressing that also provides some creaminess, thanks to the tahini.

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Summer wouldn’t be complete without including stone fruit in your recipes. Although this salad calls for peaches, you can substitute them with nectarines, plums, or apricots if you have them on hand. The goal is to make your life easy, but we also want to add a little pizzazz to your regularly old salad. Kale is a great sturdy green that has just the right amount of bitterness for the sweeter peaces and juicy, tart blueberries. That said, this salad does a great job at making kale not taste like kale.

This could potentially be one of your new favorite salads during summer. The season is not over, so you still have time to get your hands on some fresh, seasonal peaches. The salad is very simple and tossed in an easy lemon vinaigrette that pairs beautifully with the kale, blueberries, peaches, and pumpkin seeds. You can enhance your content of protein and healthy fats if you want to add raw pecans (pictured). They are not required, but add an additional textural and slightly salty and nutty component. Again, make it easy on yourself, though. No need to overcomplicate your life!

When it comes to making a kale salad, one tip that we always suggest is to massage the kale. This extra step helps to soften the leaves and make them easier to eat. Alternatively, you can chop the kale finely instead of adding large leaves to your salad. If you have never massaged your kale before, there has never been a better time to start. Lastly, remove those fibrous, thick stems from the kale leaves, as they have a bitter, unpleasant taste.

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