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
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  1. 1 Kabocha Squash
  2. 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
  3. 4 cups kale, chopped
  4. 1 cup pecans, toasted
  5. 1/2 cup pomegranate seeds
Maple Balsamic Dressing
  1. 1/3 cup avocado oil
  2. 1/4 cup balsamic vinegar
  3. 2 teaspoons dijon mustard
  4. 2 teaspoons pure maple syrup
  5. Pinch of salt
  1. Preheat oven to 400°
  2. Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
  3. Roast squash for 30-40 minutes until fork tender
  4. Remove and set aside
  5. In a blender combine all dressing ingredients and blend until smooth
  6. Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
  7. Assemble salad: kale, squash, pomegranate seeds, toasted pecans
  8. Top with dressing and serve
  1. *Watch to avoid burning
Lexi's Clean Kitchen http://lexiscleankitchen.com/
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

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



Sriracha Lime Chicken Chopped Salad



Sriracha Lime Chicken Chopped Salad
Serves 2
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Sriracha Lime Chicken
  1. 2 organic chicken breasts
  2. 3 tablespoons sriracha
  3. 1 lime, juiced
  4. 1/4 teaspoon fine sea salt
  5. 1/4 teaspoon freshly ground pepper
  1. 4 cups lettuce, chopped (I use this salad chopper)
  2. 8 pineapple slices, using pineapple corer
  3. 1 cup organic grape tomatoes
  4. 1/3 cup red onion, finely chopped
  5. 1 avocado, cubed
Lime Vinaigrette
  1. 1/3 cup light olive oil
  2. 1/4 cup apple cider vinegar
  3. 2 limes, juiced
  4. 2 tsp raw honey
  5. Dash fine sea salt
  1. Heat the grill to medium heat.
  2. Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
  3. Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
  4. Once ready to cook, add chicken to the greased grill.
  5. Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
  6. While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
  7. 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.
  8. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Sriracha Lime Chicken Chopped Salad


Let’s here it- favorite refreshing meal?

Sriracha Lime Chicken Chopped Salad

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
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  1. 1/4 cup extra-virgin olive oil
  2. 1/2 cup rice vinegar
  3. 1 tbsp minced garlic
  4. 1 lemon, juiced
  5. 1 tbsp raw honey
  6. Dash Himalayan sea salt, to taste
  1. 1. Place all ingredients in a jar
  2. 2. Shake well until combined
  3. 3. Store in refrigerator until ready to use
  4. 4. Keep in an air-tight container for up to 1 week
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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

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 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. 
Thaigingersalmonbasilsalad8The basil flavor combined with the cucumber crunch, plus the marinated salmon and dressing… the result: a refreshing light salad with bold flavor!

Thai Ginger Salmon Basil Arugula Salad
Serves 2
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
  1. 2 tbsp coconut aminos
  2. 1 tbsp evoo
  3. 1 clove garlic, crushed
  4. 1 tbsp fresh grated ginger
  5. Dash red pepper flakes
Everything Else
  1. 1 lb. wild salmon
  2. 3 cups fresh arugula
  3. 1 cucumber, sliced thin
  4. 1/2 cup fresh basil
Ginger Dressing
  1. 1 tbsp extra-virgin olive oil
  2. 1 tbsp dijon mustard
  3. 1 tbsp organic coconut aminos (or soy sauce/tamari sauce)
  4. 1 tsp organic raw honey
  5. 1/4 of a lemon juiced
  6. 1 clove crushed garlic
  7. Dash of pepper
  8. 1 1/2 tbsp fresh grated ginger (more to taste)
  1. 1. Preheat oven to broil
  2. 2. Mix marinade ingredients in a bowl, place salmon in glass dish, cover with marinade and set aside
  3. 3. In a bowl, combine dressing ingredients; mix well and place in refrigerator until ready to use
  4. 4. Place salmon into oven for about 8 minutes
  5. 5. While salmon is cooking, slice cucumbers
  6. 6. In a large bowl add cucumbers, arugula, and basil
  7. 7. Remove salmon, let cool for 5 minutes, chop up and place on top of salad
  8. 8. Serve with dressing
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Thaigingersalmonbasilsalad2Thaigingersalmonbasilsalad13What is your all-time favorite salad mix-ins?

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 VinaigretteWarm Harvest Salad with Walnut Honey Vinaigrette 

Warm Harvest Salad with Honey Walnut Vinaigrette
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  1. 1 apple, chopped
  2. 1 sweet potato, chopped
  3. 1 white or red onion, sliced
  4. 1/3 cup golden raisins
  5. 1/3 cup chopped walnuts
  6. 3 cups fresh organic spinach or kale, more as desired
Honey Walnut Vinaigrette
  1. 1/3 Walnuts
  2. 2 tbsp raw honey
  3. 1/4 cup apple cider vinegar
  4. Himalayan sea salt
  1. 1. Preheat oven to 400
  2. 2. Line baking sheet with parchment paper or slipat
  3. 3. Chop apples, sweet potato, and onions
  4. 4. Place on baking sheet and roast for 40 minutes until soft and tender
  5. 5. In a high speed blender, combine all dressing ingredients
  6. 6. Arrange spinach in a salad bowl
  7. 7. Add roasted veggies, apple, walnuts, and golden raisins
  8. 8. Drizzle with dressing and serve!
Possible substitutions
  1. Golden Raisins for Cranberries
  2. Walnuts for Almonds
  3. Spinach for Kale
Lexi's Clean Kitchen http://lexiscleankitchen.com/
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

SAVORY SUNDAYSDecember 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, & Chickpea RagoutTomato, Eggplant, & Chickpea Ragout

Tomato, Eggplant, & Chickpea Ragout

Tomato, Eggplant, & Chickpea Ragout
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  1. 1 15 oz. can organic diced tomatoes
  2. 1 eggplant, peeled and cubed
  3. 1 15 oz. can chickpeas
  4. 2 garlic cloves, crushed
  5. 1 tbsp extra-virgin olive oil
  6. 1/4 tsp red pepper flakes
  7. 1/2 tsp garlic powder
  8. 1/2 tsp onion powder
  9. 1/2 tsp Italian seasoning
  10. Himalayan sea salt, to taste
  11. Freshly ground pepper, to taste
  12. Optional: 1/2 white onion
  13. Optional: 1 cup fresh spinach
  1. 1. In a large skillet heat oil and garlic
  2. 2. Peel and cube eggplant and add to skillet (and optional onion if you are adding it)
  3. 3. Saute for 7 minutes, mixing often
  4. 4. Rinse and drain chickpeas and add to skillet, let cook for 3-5 minutes
  5. 5. Add in diced tomatoes and spices, let cook for 5 minutes (add optional spinach here), then reduce heat and let simmer for 15 minutes
  6. 6. Taste and adjust spices as desired and serve with protein of choice
  1. I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Tomato, Eggplant, & Chickpea RagoutTomato, Eggplant, & Chickpea RagoutTomato, Eggplant, & Chickpea Ragout

What are your go-to Winter dishes?