Plant-Based Lunch or Dinner – it’s not just a “summer thing”.

The weather is most certainly changing and as it cools, our summer harvest starts to dwindle. If you are a queen of canning you might beg to differ, but otherwise you’ll find the produce prices increasing on some of your favorite salad staples. So what can you do if you are a salad lover wanting to keep things fresh? Furthermore, how do you keep things exciting if you are committed to a plant based diet?

If you are unfamiliar with a plant-based diet, it is a diet based on foods derived from plants, including vegetables, whole grains, nuts, seeds, legumes and fruits, but with few or no animal products.  While I do not always eat strictly plant-based I so love a good salad or a plant-based meal to mix things up as well as enjoy the benefits that come with eating more greens and less meat.

Eating plant-based meals can be done year round regardless of the season. A base of greens with items such as sun-dried tomatoes, fire-roasted peppers, canned beans, olives, sunflower seeds and more, not only provide nutrients but also serve up color, texture and full flavor. There is no reason for boredom when it comes to the art of salad making.

Take this salad recipe for example. What a perfect option for fall or winter to brighten up your plate while providing a hearty meal full of fiber, healthy fats and eye appeal. The only thing that might be needed is a piece of dark chocolate to savor after.