Spinach, almonds, goat cheese, apples, sweet potatoes, crispy rice (optional, but see my tutorial below on how to make a sweetgreen crispy rice dupe) and a balsamic vinaigrette. For protein, you can meal prep the crispy tofu that I show you how to make here OR you can make a bunch of hard boiled eggs. If you decide to do eggs, I would boil 1 egg per salad (so a total of 6 eggs.)For some reason, I was so averse to animal proteins until I hit mid second trimester in my pregnancy so I got really into tofu! Huge fan of this version here.

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Another reason this is a hit is because this recipe gives restaurant quality flare. I’ve been to several restaurants where they have a burrata appetizer with an assortment of veggies or fruits. This one is different and something guests probably aren’t expecting at a home cookout! The fennel and onion because sweet, charred and tender on the grill and it’s truly the most delicious combination with the creamy, tangy burrata. Pair it with sweet cherry tomatoes, balsamic glaze and salty capers and you have a flavorful masterpiece.

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In recent years, chefs and home cooks alike have been putting their own spin on the classic ratatouille recipe. My twist is this Ratatouille-Inspired Orzo Salad. This recipe combines roasted vegetables with orzo pasta, basil and red pepper hummus instead of a red pepper sauce, creating a light and fresh dish that is perfect for a summer meal or meal prep.

To make this salad, start by roasting a mix of diced eggplant, summer squash, zucchini, red and yellow bell peppers, and cherry tomatoes with olive oil, salt, and pepper. While the vegetables are roasting, cook the orzo according to the package instructions. Once both the vegetables and orzo are cooked, combine them in a large bowl with minced shallots, sliced basil, and a red pepper hummus dressing made with tahini, lemon juice, garlic, and paprika.

This Ratatouille-Inspired Orzo Salad is great for meal prep because it can be made ahead of time and stored in the refrigerator for up to five days. You can also customize the recipe to your liking by swapping out the vegetables for any seasonal favorites, such as butternut squash, Brussels sprouts, or sweet potatoes. If you need to make the dish gluten-free, simply substitute the orzo with a gluten-free pasta or rice. I also love how this is a vegan recipe!! Of course, you can add the dairy (goat cheese or feta would be delicious here.)

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Make ahead! You can 100% make these ahead of time for an easy assembly later on. Let the chicken and rice cool before storing in the fridge.

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I love this recipe because you can take what you want from it (ie: serve the chicken salad by itself or just use the dressing on roasted potatoes) OR you can make this bombbbbb salad, which I think you will love.

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If you don’t have a pressure cooker, you can easily make this on the stove by simmering chicken in the liquid (all info in the recipe below) for about 45 minutes-1 hour until the chicken easily shreds.

Not into pineapple salsa?

Go with a pico de Gallo or a mango salsa here!

What jerk seasoning should I use?

If I were sitting here pretending to be a jerk seasoning expert, I would be blatantly lying to you. The experts who make the seasoning and sell it (typically) know best, so that’s why I used a seasoning that was already made. The one I used was from Cravings by Chrissy Teigen. I already owned her spice sampler, so that’s why I used it, but I must say it’s very very flavorful and I love it in this recipe!!

If you’re looking for a little video demo on how to make this recipe, it’s on my Insta below.

How long will the chicken and salsa last in the fridge for a make-ahead meal?

The chicken will keep up to 4 days if stored in an air-tight container in the fridge. The salsa will also last for up to 4 days stored in a sealed container.

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Now, this salad isn’t necessary a “fall” salad, but instead, it represents the “late September-early October” season before it starts to really cool down. I mean, you could also eat this year-round as well.

For my dressing, I am using my herby honey lemon vinaigrette. You can make this up to a week ahead (I always like to keep some in the fridge for snacking)  to make your life as easy as possible.  OR, you can use another salad dressing of your choice. Simple oil and white wine vinegar or lemon juice is totally fine.

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What’s also great about this vinaigrette is that when you put it in the fridge, the olive oil changes it’s physical state and develops this “softened butter” texture, which makes it spreadable and easy to serve on bread, toast, pita, wraps…anything you want to spread it onto. So yea, you can’t really lose with this dressing. If you want it back in its liquid state, just take it out of the fridge and let it come to room temp.

Feel free to adjust all of these measurements to taste, but here’s what I like!

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I call this dish my *easy fancy* dinner for two. It gives total restaurant vibes and also takes 30 minutes to make. You can use frozen peas (yep, like the ones in the bag from the frozen section that are super cheap) and any tomatoes of your choice. You can also skip the tomatoes and opt for something else like greens, another veggie of your choice, or white beans.

I’m vegan … how can I enjoy this flavor combination? 

Vegans, rejoice, because king trumpet mushrooms are the new vegan scallop. Cut the stems cross-wise about 1-1 1/2 inches thick – and then score them. Sear just the way you would sear scallops, a few minutes on each side until golden brown! These go beautifully with the pea puree!

Can I make any of this ahead of time?

Yes!!! You can plate the pea purée and tomatoes the night before or morning of making this dish, then just sear the scallops and assemble!!! You can also make your pea purée up to 2 days before.

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