Warm Kale Salad with Delicata Squash and Pomegranate

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen

Bored of butternut squash? Try delicata squash and start with a Warm Kale Salad with Delicata Squash and Pomegranate – It screams fall flavor!

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I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.

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Warm Kale Salad with Delicata Squash and Pomegranate on a white plate

Warm Kale Salad with Delicata Squash and Pomegranate

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Salad
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Description

When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Ingredients

Scale
  • 1 large bunch (about 6 cups) kale
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate juice
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 shallot, minced
  • salt and pepper
  • 1 small delicata squash
  • 1/4 cup pomegranate seeds
  • 1/4 cup pecans, toasted

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Remove kale from stems, rinse, and pat dry.
  3. In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
  4. Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
  5. The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
  6. Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
  7. Serve warm.

Keywords: delicata squash, kale, fall, salad

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

Quinoa Stuffed Tomatoes

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.

Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenMost of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with.
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchenI used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!
Quinoa Stuffed Tomatoes via RDelicious Kitchen @rdkitchen
Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!

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Quinoa Stuffed Tomatoes

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 4 medium tomatoes
  • 1/2 cup cooked quinoa
  • 1/2 cup spinach, finely diced
  • 1/4 cup mushrooms, finely diced
  • 1 tbsp garlic
  • 2 tsp olive oil

Instructions

  1. Core tomatoes, removing the inside flesh and seeds. Set aside the inside flesh from 2 of the tomatoes in a medium bowl.
  2. Dice the remaining tomato flesh. Add to a bowl with the quinoa, spinach, mushrooms, garlic and olive oil. Mix well to combine.
  3. Place tomatoes in a shallow pan. Stuff the tomatoes with the quinoa and vegetable mixture.
  4. Bake in the oven at 350 degrees for 25 minutes, until tomato begins to soften.
  5. Serve as a side dish, or make it a meal by adding a fried egg on top.
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Cheesy Millet with Sautéed Vegetables and Fried Egg

Beans & Grains, Breakfast & Brunch, Dairy Free, Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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Enjoy for breakfast, lunch or dinner – This Cheesy Millet Sautéed Vegetables and Fried Egg is great at any meal! With whole grains, vegetables, and protein, this dish will keep you satisfied.

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenOn Thursday, I am heading to Maine for the Cabot Fit for the Beach to Beacon 10k race on Saturday. I’ve never been to Maine before and I am super excited to meet up with some blogger friends and make some new ones! I am still in complete shock that I was selected to be part of the Cabot Fit team.

Am I ready for this race? I’m as ready as I can be. Training didn’t necessarily go according to plan, but race day is a whole other ball game that I thrive on. No training run compares to the race day feeling. The positive vibe all around you with everyone cheering you is the absolute best feeling. I have no race time in mind. This is actually the first 10k distance I will be racing at. I have run 5k’s and three half marathons, but no 10k’s just yet. I’m really excited to see how I will do this weekend!

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchen
Cabot Fit Team 2015

The team includes:
Anne // fANNEtastic Food
Deanna // Teaspoon of Spice
Whitney // Little Leopard Book
Kita // Pass the Sushi
Kelly // Kelly the Culinarian
Brianne // Cupcakes and Kale Chips
Diane // Cape Fear Nutrition
& Myself!

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenWith Cabot sponsoring this trip, it’s perfect timing to feature this cheesy delicious recipe. I’m obsessed with this recipe creation. Since shooting these photos, I’ve made it an additional 3 times.. not even kidding! It has Cabot cheddar cheese, and a fried egg on top, do you need anything more?

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenHave you ever had millet? It is a whole grain with comparable nutrition facts to quinoa with a good source of protein and fiber. Plus, millet is often a cheaper whole grain variety. With whole grains, vegetables, and protein, this is a well balanced meal that can keep you full and satisfied for hours.

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchenEggs are so versatile, and so is this whole meal. It can be enjoyed as a breakfast, lunch, or dinner!
Runny egg for the win! Are you pro runny yolk or go for fully cooked?

Cheesy Millet with Sautéed Vegetables and Fried Egg via RDelicious Kitchen @rdkitchen

Cheesy Millet with Sauteed Vegetables and Fried Egg – perfect for breakfast, lunch, or dinner @cabotcheese #CabotFit #cabotcheeseboard

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Cheesy Millet with Sautéed Vegetables and Fried Egg

Cheesy Millet with Sautéed Vegetables and Fried Egg

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
Print Recipe

Description

Perfect for breakfast, lunch, or dinner! A mix of whole grains, vegetables, and protein will keep you satisfied!

Ingredients

Scale
  • 1 cup millet
  • 2 cups water
  • 3/4 cup of your favorite Cabot cheddar cheese, shredded
  • 2 tbsp olive oil
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 3 cups baby spinach
  • 4 eggs
  • salt and pepper

Instructions

  1. Bring water to a boil in a medium sized pot. Add millet; cover, reduce heat to low and simmer until water is dissolved, about 20 minutes. Stir in cheddar cheese while hot.
  2. As the millet is cooking, in a large saute pan, heat olive oil over medium heat. Add onion and garlic, saute until onions are translucent. Add peppers and mushrooms, saute for another 2-3 minutes. Add spinach and cook until wilted. Remove vegetables from the pan into a bowl and set aside.
  3. Coat the bottom of the same pan with cooking spray or additional olive oil (if needed). Crack eggs into the pan and cook until edges begin to brown, or until desired doneness.
  4. Layer each plate with cheesy millet, sauteed vegetables, and top with a fried egg. Season with salt and pepper.
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Garden Fresh Ricotta Pizzas

Dietary, Egg Free, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Summer, Vegetarian, Vegetarian
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Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!

Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!

slice of Garden Fresh Ricotta Pizza

A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!

We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.

Garden Fresh Ricotta Pizza on a marble slab

Need an idea to use your seasonal produce? Try Garden Fresh Ricotta Pizza! #JerseyFreshLove @JerseyFreshNJDA
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slice of Garden Fresh Ricotta Pizza

Garden Fresh Ricotta Pizzas

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
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Description

Support local farmers and enjoy this Garden Fresh Ricotta Pizza with seasonal summer produce.

Ingredients

Scale
  • 1 pre-made whole wheat pizza dough
  • 1 leek, sliced
  • 1 tbsp garlic
  • 1 tsp olive oil
  • 1 cup part skim ricotta cheese
  • 1/3 cup mozzarella cheese
  • 3–4 tomatoes, sliced
  • 2 zucchini, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)

Instructions

  1. Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
  2. In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
  3. Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
  4. In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
  5. Evenly layer tomato and zucchini slices on top.
  6. Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
  7. While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
  8. When pizza is done, drizzle with the balsamic glaze and top with fresh basil.

Keywords: pizza, local, farmers market, vegetarian,

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What are your top gardening tips & tricks?

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Fresh & Easy Tomato Cucumber Salad with Chickpeas and Feta

Dietary, Egg Free, Gluten Free, Make ahead, Nut Free, Quick & Easy, Recipes, Salads, Side Dishes, Spring, Summer, Vegetarian, Vegetarian
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Looking for a refreshing, protein-packed salad that’s ready in minutes? This Tomato Cucumber Salad with Chickpeas and Feta is a must-try! Loaded with vibrant vegetables, plant-based protein, and creamy feta, this Mediterranean-inspired dish is perfect for meal prep, summer cookouts, or a quick weekday lunch.

Why You’ll Love This Salad

Quick & Easy – Ready in under 15 minutes with simple pantry ingredients.

Healthy & Fresh – Hydrating cucumbers, juicy tomatoes, and fiber-rich chickpeas make it light yet satisfying.

Make-Ahead Friendly – The flavors get even better after a few hours in the fridge.

Ingredients You’ll Need

English cucumbers – peeled and diced

Cherry tomatoes – halved

Canned Chickpeas – drained and rinsed
Did you know by simply rinsing canned beans can reduce sodium by 40%?

Feta cheese – crumbled

Fresh Parsley – or sub with dried

Olive oil – for a heart-healthy fat boost

Lemon juice – adds brightness

Salt & black pepper – to taste

How to Make Tomato Cucumber Salad

Prep the veggies: Peel and dice the cucumbers. Cut the cherry tomatoes in half. Drain and rinse the canned chickpeas.

Toss it all together: In a large bowl, combine cucumbers, tomatoes, chickpeas, feta, parsley, olive oil, lemon juice, salt, and pepper.

Taste and adjust: Mix well, taste, and adjust seasoning if needed. Serve immediately or chill to let the flavors meld.

Recipe Tips & Variations

Add Fresh Herbs: Swap dried parsley for fresh parsley, dill, or mint for a vibrant twist.

Make It a Meal: Add grilled chicken, salmon, or quinoa for extra protein and staying power.

Vegan Option: Use a plant-based feta alternative or omit cheese entirely.

Meal Prep Tip: Store in an airtight container in the fridge for up to 3 days.

Nutrition Highlights

High in fiber and plant protein from chickpeas

Hydrating and low in calories from cucumbers and tomatoes

Rich in calcium and flavor from feta cheese

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white bowl with chickpeas, tomatoes, cucumber, feta cheese, and parsley

Cucumber, Tomato, Chickpea Salad

  • Author: Chef Julie Lopez, RD
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8
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Ingredients

Scale
  • 2 English cucumbers, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt & pepper, to taste

Instructions

  1. Toss cucumbers, tomatoes, chickpeas, feta cheese, parsley, olive oil, lemon juice, salt & pepper in a large bowl.
  2. Adjust seasonings, to taste and serve.
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📌 Save This Tomato Cucumber Salad Recipe!

Whether you’re meal-prepping for the week or need a colorful side dish for a potluck, this easy chickpea cucumber salad is a go-to that everyone will love. Plus, it’s naturally gluten-free and packed with nutrients.

Don’t forget to pin or bookmark this post for later!

Cheddar, Apple, & Arugula Flatbread

Appetizers, Dietary, Egg Free, MAIN DISHES, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian
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Revamp pizza night into flatbread night, with this Cheddar, Apple, & Arugula Flatbread. 

What makes this flatbread really stand out? Let’s just look at these toppings.
Cheddar, Apple, & Arugula Flatbread

Toppings:
Cabot White Oak Cheddar // Granny Smith Apple // Walnuts // Arugula // Red Onion

Cheddar, Apple, & Arugula Flatbread
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.

My panel of taste testers approved! This Cheddar, Apple, & Arugula Flatbread is a winner! #cabotcheese #ad

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Cheddar, Apple, & Arugula Flatbread
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
text
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
Cheddar, Apple, & Arugula Flatbread