vegan salad Archives - Jackie Newgent

sweet and salty tahini popcorn

by Jackie Newgent | July 6, 2023 | 1 Comment

Overhead shot of bowl of Sweet & Salty Tahini Popcorn

Are you a popcorn lover? I’m a fan … but I am definitely particular about it! If it’s diet-y or filled w/mysterious stuff, I’ll take a pass. However, I love giving it fun, non-diet-y, non-mysterious upgrades, like this 100-percent plant-based recipe for sweet and salty tahini popcorn. It’s a good one … kind of like caramel popcorn, but with a bit more intrigue!

grilled golden kiwi, strawberry and arugula salad

by Jackie Newgent | June 19, 2023 | 1 Comment

Every summer I create at least one special new salad for outdoor gatherings. Though, I admit it is just for me a lot of the time. Whether just for you or for many, this grilled golden kiwi, strawberry and arugula salad is kind of luxurious and full of flavor excitement. A definite repeater!

herbed freekeh salad with avocado, pistachios and citrus vinaigrette

by Jackie Newgent | October 2, 2022 | 1 Comment

What am I eating right now? This herbed freekeh salad with avocado, pistachios and citrus vinaigrette. I’m absolutely hooked on it — it’s got so many bright flavors, contrasting textures, and yummy things going on. Another cool thing about it is that you can use this as a recipe template and make it hundreds of different ways so you can match the season or use up what you have on hand just by varying the grain and produce picks. But when in doubt, simply make this recipe as is … it’s awesome!

roasted sweet potato salad with pomegranate arils

by Jackie Newgent | November 3, 2021 | 1 Comment

The holiday season provides an excellent excuse for me to create a new salad recipe – which is how this 100% plant-based, roasted sweet potato salad with pomegranate arils came to be. I wanted to make it special while not being overly time-consuming (since there are sooo many other holiday dishes to prepare, of course). The result: A salad full of vibrant, holiday-friendly colors and plenty of texture to make it a standout. And by roasting sweet potato cubes in advance, the rest of the salad is a piece of cake!

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