I love this healthy Kale Fattoush with Lemon-Tahini Dressing. It’s an easy and light dinner option – great for this time of year!

It’s getting warmer here in Wisconsin (sort of) and therefore I’m getting in the mood to make some lighter fare for dinner. This Fattoush salad fits the bill, it’s an awesome, easy, and healthy dinner choice – perfect for the family.

Fattoush is a Middle Eastern bread salad with toasted or fried pita bread or naan. It’s incredibly easy to make and assemble. Vegetables used in this recipe typically include tomato, greens, cucumber, and onion.

This salad will take minutes to whip up. Just toast your pre-made pita bread or naan in the oven and toss it into your salad. Or if you’re feeling slightly more daring, you could make your own, homemade pita bread. I love this recipe from Serious Eats.

The dressing is a wonderful addition to this recipe, and is also easy to make. With just six ingredients: lemon, tahini, olive oil, red wine vinegar, salt and pepper, it’s the perfect pairing!

Enjoy this light, refreshing spring dinner recipe for your next weekday meal.

Servings: 4

Ingredients

• 2 pita roundstorn into 1 inch pieces
• 2tablespoons olive oil
• 1head green kaleends removed; roughly chopped
• 1/2cup cherry tomatoessliced
• 1/2cup red onionsliced thinly
• 1/2cup cucumbersliced thinly

Lemon-Tahini Dressing

• 2tablespoons lemon juice
• 2tablespoons tahini
• 1/2cup olive oil
• 1/4cup red wine vinegar
• 1/4teaspoon salt
• 1/4teaspoon pepper

Instructions

• Preheat oven to 425
• Mix olive oil and pita pieces until evenly coated. Transfer to a baking sheet and bake for 6-8 minutes or until golden brown and toasted.
• Whisk together all ingredients for the dressing. Set aside.
• Assemble salad ingredients. Top with toasted pita bread and drizzle with dressing.
• EAT

I love these easy and healthy Overnight Oats with Apple-Cinnamon Compote. They are a simple, fast, and wholesome meal for an easy on-the-go breakfast.

I know I’m a little late to the overnight oats party. I’ve seen many different variations of these easy, breakfast treats, and knew that I needed to create a delicious variation of my own.

As a kid I loved the individually packaged apple-cinnamon oatmeal packets. They were a simple and easy choice for breakfast. My version of overnight oats with apple-cinnamon compote remind me of that nostalgic treat.

The beautiful thing about overnight oats are not only their simplicity, but that you can switch up the recipe. I used unsweetened coconut milk in this recipe to make it dairy-free; however, you can substitute with dairy milk.

The apple-cinnamon compote adds just the right amount of sweetness. Try making this the Sunday before a work-week and enjoy a nice, healthy, and filling breakfast all week long!

These oats can be served cold or heated before adding the compote for a nice, hot breakfast.

Ingredients

• 1 cup oats
• 1 cup coconut milk
• 1 applecored and cut into 1″ pieces
• 1/4cup brown sugar
• 1/4cup water
• 1 cinnamon stick

Instructions

• In a small bowl or mason jar, mix oats and coconut milk. Cover and refrigerate overnight.
• In a small saucepan, add apple pieces, cinnamon, brown sugar, and water. Simmer over medium-low heat for 10-15 minutes, until apples are tender.
• Pull out refrigerated oats and top with apple-cinnamon compote.
• EAT