Who else is a sucker for squash season? This squash and apple salad is so flavorful and has been on repeat all winter. I’m always working on ways to increase the variety of plant foods I eat, and this salad is packed with nutrients!

You can add a protein to make it a complete meal, or serve it as a side dish.

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This watermelon salad is SO refreshing and will make the perfect addition to your Labor Day plans. The pistachios and feta provide some fats and protein to stabilize blood sugar levels, but I recommend eating this alongside a meal for sustained energy throughout the day.

While I did not include this in the original recipe, adding some freshly sliced basil or mint adds a nice pop of flavor to this dish!

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This mango salsa is so refreshing and is the perfect combo of salty and sweet. You can substitute the mangoes for peaches depending on what is in season and local to you. The variety of plant fibers in this recipe help to feed those beneficial bacteria residing in your gut.

I love eating this salsa with Siete Foods grain free tortilla chips, but it’s also amazing when served over salmon or paired with a burrito bowl.

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This salad is a favorite of mine during the fall and winter months because it’s so easy to throw together. I love bringing it to holiday potlucks as a nutrient-dense option to balance out the sweets and desserts.

If tolerated, you can top it off with crumbled goat cheese!

The addition of the chickpeas is a great way to add crunch and protein into this recipe.

I'm a sucker for salads, and I keep them interesting by using lots of different veggies, fruits and textures. For example, using a cheese grater to shred apples, carrots and beets is a real pro move of mine.

One afternoon I was shredding apples and carrots to put on top of a green salad for lunch and I realized that I had the start to a morning glory muffin (my all time fave muffin)...so since I had all the ingredients on hand, I just kept going with it.

This salad is so good it requires no dressing. And bonus points, my kiddo LOVES it.

By far, my favorite way to eat corn is shaved right off the cob - raw. I’ve been making a version of this salad for well over a decade now (it’s a throwback to my raw food days), and realized it has never made it to the blog. So here we go!

I originally created this recipe for another blog several years ago. By request, I dug it out of the archives to repost it here. Perfect for summer BBQs!

Another fun kale salad to add to your routine!

Lentils are a great source of resistant starch. Resistant starch is starch that our bodies cannot digest, so it travels down to our large intestine where our gut bacteria can digest it. (P.S. SO COOL.) Those bacteria ferment the resistant starch to short-chain fatty acids, like butyrate. Butyrate does a LOT for us - a crucial component of gut health, and also helpful for brain health, weight maintenance and cancer prevention.

We’ve been doing a deep dive on nutrigenetics and nutrigenomics. It’s some complex stuff, and it kind of makes me want to hide my head in the sand.

But it’s also the future of understanding nutrition, disease prevention, and health, so nutrition professionals really should have a decent grip on this stuff. Why is it so important?

A couple weekends ago we threw our annual summer kickoff BBQ. My mom brought a killer chopped salad that everyone requested make it to the blog. So, here it is.

I have written this recipe out for people more times than I can count, so I figured I should finally add it to the blog. We are told over and over again to consume more Omega 3 fatty acids. We all know the best way to do this is by eating more fatty fish (wait...we do all know that, right?).

But there's a difference between hearing what we SHOULD do, and actually putting that into practice.

I posted this recipe on Instagram yesterday, and have gotten some good feedback. It was a big hit for the whole family here. My husband has decided to make more of an effort to bring work to lunch ("we" go through cycles), so this will be a new batch cooking staple!

So I don't know enough (anything) about exotic cuisine to determine whether or not the title of this recipe is accurate, but let's go with it. This salad is a tasty trifecta of sweet and savory and spicy.

I made it on a whim when we were grilling burgers and I realized that we had nothing to go with them because my 2 year old had eaten all the sweet potato fries I baked up. #parenthood.

Christmas week was the greatest. We had so much fun, spent time with so many of our favorite people. Last year I was in a sleepless fog and barely registered what was going on. This year we have a toddler who decorates trees, sings Christmas songs and loves Santa. I am totally the sappy, cheesy, sentimental parent right now. But this year was just so, so awesome.

"What can I bring?" — Erin. "A salad." — Everybody, all the time.

It's most likely due to the fact that I was a vegetarian for 20 years. Or the fact that I'm pretty particular about what I eat. Or that I've got food sensitivities and no one knows what to feed me. Or maybe people really just need someone to bring a salad.

The salads I construct at home are so far superior to what I can get out at restaurants that I don't even want to call them salads. They are huge bowls filled to the brim with high-quality produce, satisfying protein sources, satiating healthy fats, and a slug of super yummy homemade dressing. So really, they're more like bowls of bounty. Bounty Bowls.

My favorite thing about this recipe is that the kale doesn't always make it into the oven. Because kale leaves slathered in this sauce are delicious on their own. The last time I set out to make kale chips, I ended up saying screw it, chopped the kale even smaller, put it all in a bowl and ate it as a salad. One head of kale trumps one bag of potato chips every day—no matter what form it's in.

This dish—in one form or another—has been on heavy rotation in my house lately. It's quick, easy, draws upon local goodies, can be made in big batches to last a few days, and my husband likes it. Wins all around.

So I've heard that the term "Open Sesame," the command that unlocks the treasure-containing cave in the story Ali Baba and the Forty Thieves—stems from the fact that sesame pods pop open when the seeds are mature and ready to eat. Whether or not this is true, one fact remains: sesame is a super nutritious and tasty food to work into your routine.