Harvest Salad with Maple Balsamic Dressing

This Harvest Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad! 

Harvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!


Cauliflower Stuffing from The Healthy Maven

This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.


Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

Green Beans with Shallots

5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

5 Ingredient Slow Cooker Cranberry Sauce 700-3

Vegan Scalloped Sweet Potatoes from Food Faith Fitness 

These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!



Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 




Now… my Harvest Salad

You guys, I’ve been putting this dressing on EVERYTHING. It is my new favorite. 100%. You need to make it immediately. 


Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing



  • 1 Kabocha Squash
  • 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
  • 4 cups kale, chopped
  • 1 cup pecans, toasted
  • 1/2 cup pomegranate seeds

Maple Balsamic Dressing

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt


  • Preheat oven to 400°
  • Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
  • Roast squash for 30-40 minutes until fork tender
  • Remove and set aside
  • In a blender combine all dressing ingredients and blend until smooth
  • Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
  • Assemble salad: kale, squash, pomegranate seeds, toasted pecans
  • Top with dressing and serve
  • Recipe Notes

  • *Watch to avoid burning
  • Harvest Salad with Maple Balsamic Dressing


    What is your favorite Fall flavor combination? What is your go-to side dish for holidays?


    Sriracha Lime Chicken Chopped Salad [VIDEO]

    This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!

    Sriracha Lime Chicken Chopped Salad - Lexi's Clean Kitchen

    It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.

    Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.

    Sriracha Lime Chicken Chopped Salad - Lexi's Clean Kitchen

    This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!

    A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!

    Healthy, low-carb, and perfect for summer!

    Sriracha Lime Chicken Chopped Salad - Lexi's Clean Kitchen

    Sriracha Lime Chicken Chopped Salad

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 15 min 2017-08-20T00:15:00+00:00 Serves 4     adjust servings


    Sriracha Lime Chicken

    • 2 organic chicken breasts
    • 3 tablespoons sriracha
    • 1 lime, juiced
    • 1/4 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground pepper


    • 4 cups lettuce, chopped (I use this salad chopper)
    • 8 pineapple slices, using pineapple corer
    • 1 cup organic grape tomatoes
    • 1/3 cup red onion, finely chopped
    • 1 avocado, cubed

    Lime Vinaigrette


    • Heat the grill to medium heat.
    • Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
    • Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
    • Once ready to cook, add chicken to the greased grill.
    • Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
    • While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
    • Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
    • Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

    Recipe Notes

    *Nutrition info per serving: 373 calories, 38 grams of protein, and 30 carbohydrates*

    My go-to Lemon Vinaigrette

    The official first day of Summer is TOMORROW. Where did the year go? School is ending, and I’m getting ready for a blog-filled summer bringing you tons of recipes that I think you all will absolutely love. Starting with today! Today’s Healthy Food Friday with American Express is all about lemons and my go-to salad dressing! 

    Earlier this week I took a vote on my Facebook Page (if you’re not following me there, you should totally come hang), looking for which lemon recipe you guys wanted to see. The options were: Strawberry Lemonade, my go-to Salad Dressing, Lemon Curd, and Lemon Cookies. While two were in the top, it seems you guys love lemons as much as I do right now, so I’m thinking they will all need to appear in the upcoming weeks!

    I often start my mornings off with a glass of warm water with lemon. Lemons are amazing and provide so many health benefits. Plus, they often add the perfect flavor to a dish. Win-win all around.

    The Benefits of Lemons

    I decided to start off with a favorite of mine. The past few weeks have been all about the BBQ and light side dishes. I’ve been getting tons of local spinach from the farm, and have been making salads left and right. This is my go-to dressing that I whip up in under 4 minutes to dress our salads with! 

    P.S. For my Instagram fam, here is the salad chopper I was telling you about! Find it here.

    My go-to Lemon Vinaigrette


    All-Purpose Lemon Vinaigrette

    Serves 1     adjust servings



  • 1. Place all ingredients in a jar
  • 2. Shake well until combined
  • 3. Store in refrigerator until ready to use
  • 4. Keep in an air-tight container for up to 1 week
  • My go-to Lemon Vinaigrette

    My go-to Lemon Vinaigrette

    Lemonrecipes1Row One: Lemon Blueberry Muffins / Lemon Roasted Chicken with Capers, Garlic, and Artichokes / Lemon Basil Shrimp Salad

    Row Two: Lemon Poppyseed Protein Pancakes / Ginger Infused Honey Lemonade Cocktails


    Lemon Mint Detox Water from Rhubarb and Honey

    Lemon Garlic Hummus from Nosh and Nourish

    Lemon Meringue Coconut Macaroons from Kitchen-Tested

    Rosemary Chicken Breasts from The Lemon Bowl

    Lemon Raspberry Chia Pudding from The Healthy Maven

    Mediterranean Zucchini Noodle Pasta from The Roasted Root

    Lemon Salmon Kebobs from Fit Foodie Finds

    Preserved Lemons from This American Bite

    Lemon Poppyseed Muffins from A Girl Worth Saving

    Lemony Green Sorrel Smoothie from With Food + Love

    Lemon Herb Slow Cooker Chicken from Cupcakes and Kale Chips

    Lemon Vanilla Almond Pound Cake from An Edible Mosaic

    Lemon Thyme Lamb Chops from View From Great Island

    Grain-Free Meyer Lemon Bars from Tasty-Yummies

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

     How do you reap the benefits of lemons?

    Thai Ginger Basil Arugula Salmon Salad

    Thai Ginger Basil Salmon Salad {Whole30 compliant, dairy-free, paleo, grain-free} | Lexi's Clean Kitchen

    This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!

    Thai Ginger Basil Salmon Salad | Lexi's Clean Kitchen


    Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!




    It’s finally feeling like Spring here in Boston!


    The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.



    I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.

    I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!

    The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!




    What is your all-time favorite salad mix-in?

    Thai Ginger Salmon Basil Arugula Salad

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 8 min 2017-08-20T00:08:00+00:00 Serves 3     adjust servings



    Everything Else

    • 1 lb. wild salmon
    • 3 cups fresh arugula
    • 1 cucumber, sliced thin
    • 1/2 cup fresh basil

    Ginger Dressing

    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon dijon mustard
    • 1 tablespoon organic coconut aminos (or soy sauce/tamari sauce)
    • 1 teaspoon organic raw honey
    • 1/2 lemon, juiced
    • 1 clove crushed garlic
    • Dash of pepper
    • 1 1/2 tablespoons fresh grated ginger, more to taste


    1. Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
    2. In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
    3. Place salmon in the oven for 8-10 minutes, or until fully cooked through.
    4. In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
    5. Once salmon is done, let cool for 5 minutes.
    6. Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!

    Serve with dressing

    Recipe Notes

    *This recipe was updated June, 2017.

    Warm Harvest Salad with Honey Walnut Vinaigrette

    HHRLet’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!

    Warm Harvest Salad with Walnut Honey Vinaigrette

    Warm Harvest Salad with Walnut Honey Vinaigrette 

    Warm Harvest Salad with Honey Walnut Vinaigrette


    • 1 apple, chopped
    • 1 sweet potato, chopped
    • 1 white or red onion, sliced
    • 1/3 cup golden raisins
    • 1/3 cup chopped walnuts
    • 3 cups fresh organic spinach or kale, more as desired

    Honey Walnut Vinaigrette


  • 1. Preheat oven to 400
  • 2. Line baking sheet with parchment paper or slipat
  • 3. Chop apples, sweet potato, and onions
  • 4. Place on baking sheet and roast for 40 minutes until soft and tender
  • 5. In a high speed blender, combine all dressing ingredients
  • 6. Arrange spinach in a salad bowl
  • 7. Add roasted veggies, apple, walnuts, and golden raisins
  • 8. Drizzle with dressing and serve!
  • Recipe Notes

  • Golden Raisins for Cranberries
  • Walnuts for Almonds
  • Spinach for Kale
  • Warm Harvest Salad with Walnut Honey Vinaigrette

     In this recipe:

     I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a

    Tomato, Eggplant, and Chickpea Ragout

    This Tomato, Eggplant, and Chickpea Ragout is both light and hearty! It is customizable with your favorite protein, and is so delicious!

    Tomato, Eggplant, and Chickpea Ragout

    December is officially here and I am transitioning from my Fall favorites to Winter dishes.  As it gets cooler, I love topping my dinners; whether chicken, steak, or seafood, with a warm ragout.  The best part of this Tomato, Eggplant, and Chickpea Ragout is that it tops any protein of choice perfectly. Plus, it’s easy to throw together!

    Tomato, Eggplant, and Chickpea Ragout



    Tomato, Eggplant, and Chickpea Ragout

    Tomato, Eggplant, and Chickpea Ragout

    Tomato, Eggplant, and Chickpea Ragout

    Tomato, Eggplant, and Chickpea Ragout

    What are your go-to Winter dishes?

    Tomato, Eggplant, & Chickpea Ragout

    Preparation 0:10 2017-08-20T00:10:00+00:00 Cook Time 0:10 2017-08-20T00:10:00+00:00 Serves 2     adjust servings


    • 1 15 oz. can organic diced tomatoes
    • 1 eggplant, peeled and cubed
    • 1 15 oz. can chickpeas
    • 2 garlic cloves, crushed
    • 1 tbsp extra-virgin olive oil
    • 1/4 tsp red pepper flakes
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp Italian seasoning
    • Himalayan sea salt, to taste
    • Freshly ground pepper, to taste
    • Optional: 1/2 white onion
    • Optional: 1 cup fresh spinach
    • Protein of choice: I love this with 1 pound wild salmon filets


    1. In a large skillet heat oil and garlic.
    2. Peel and cube eggplant and add to skillet (and optional onion if you are adding it). Saute for 7 minutes, mixing often.
    3. Rinse and drain chickpeas and add to skillet, let cook for 3-5 minutes
    4. Add in diced tomatoes and spices, let cook for 5 minutes (add optional spinach here), then reduce heat and let simmer for 15 minutes.
    5. Taste and adjust spices as desired and serve with protein of choice.

    Recipe Notes

    • I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork