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Easy Cherry Tomato Salad Recipe
My favorite cherry tomato salad is made with juicy cherry tomatoes, a simple olive oil dressing, and briny feta cheese! It’s super simple, absolutely delicious, and sure to be a hit!

Whenever I have cherry tomatoes in the house, I save a handful to make this easy cherry tomato salad. It’s absolutely perfect. I love it so much that I could honestly eat it every day!

The trick is quickly marinating the tomatoes in salt before adding the other salad ingredients. I use the same trick for this tomato mozzarella salad and our favorite caprese salad!

Key Ingredients

Cherry tomatoes: We designed this as a cherry tomato salad, but you can use any variety of tomato. Make sure that they are ripe, sweet, and juicy.

Vinegar: Use red wine vinegar, white wine vinegar, champagne vinegar, or balsamic vinegar. They are all delicious!

Oregano: This cherry tomato salad is inspired by our Greek salad recipe, so I use a good amount of dried Oregano. I love it!

Olive Oil: Use your favorite kind. It will combine with the tomato juices to make a delicious dressing.

Salt and Pepper: The trick to the best tomato salad is to salt your tomatoes ahead of time. You’ll see me say the same thing on all the tomato salad recipes we’ve shared (this caprese salad being one example). The salt draws out the tomato juices, intensifying their flavor. Then, those juices mix with our olive oil to create a simple dressing.

Feta: I love adding big slabs of feta cheese to this salad. They crumble and mix into the salad as you push your fork into them. Mozzarella or burrata cheese is also excellent.

How to Make My Favorite Cherry Tomato Salad

The key to this cherry tomato salad is giving the salt and tomatoes time together before adding anything else. They taste great by themselves, but they are incredible after I allow the tomatoes to marinate in a little salt for a bit. Their sweetness and flavor intensify. (I also use this tip for the best bruschetta!)

When you’re ready to eat the salad, stir in a bit of acid. I’ve been obsessed with champagne vinegar lately, but red wine vinegar or balsamic vinegar are fantastic with cherry tomatoes.

As a nod to Greek salad, I add a slab of feta cheese. Then I scatter some oregano and pepper on top and finish with a drizzle of high-quality olive oil. It’s easy, fresh, and delicious. Make this one soon. I know you’ll love it!

Easy Cherry Tomato Salad

PREP
15 mins

TOTAL
15 mins

This cherry tomato salad recipe is undeniably simple, but that doesn’t mean it won’t blow you away. Salting the tomatoes for at least 10 minutes intensifies their sweetness and flavor. We call for cherry tomatoes, but all varieties, large and small, work.

Makes 2 servings

You Will Need

2 cups cherry tomatoes, about 10 ounces

1/4 teaspoon fine sea salt

1 teaspoon vinegar like red wine, balsamic or champagne vinegar or use fresh lemon juice

2 ounces feta cheese, cut into large slabs

1/4 teaspoon dried oregano

Generous pinch of fresh ground pepper

1 tablespoon extra-virgin olive oil

Directions

1Halve or quarter the tomatoes so they are a variety of shapes and sizes.

2Add to a serving bowl, then toss with salt. Set aside for at least 10 minutes.

3Stir in the vinegar, and then nestle the feta cheese slabs into the pile of tomatoes.

4Scatter the oregano and black pepper on top.

5Finish with a drizzle of olive oil.

Adam and Joanne’s Tips

Storing: This is best eaten the day you make it, but will keep, covered in the refrigerator, for a day or two.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 of the recipe
/
Calories
169
/
Total Fat
13.4g
/
Saturated Fat
5.3g
/
Cholesterol
25.3mg
/
Sodium
560.4mg
/
Carbohydrate
8.5g
/
Dietary Fiber
2.3g
/
Total Sugars
5.9g
/
Protein
5.7g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Previous Post: Easy Ham and Cabbage Soup
Next Post: Homemade Red Curry Paste
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February 11, 2026
No Mayo Herb Potato Salad Recipe
My favorite no mayo herb potato salad recipe calls for lots of fresh herbs and swaps a creamy dressing for one made with lemon juice and olive oil.

In this salad, I toss warm potatoes with our zesty lemon Dijon vinaigrette. This salad is reminiscent of a French potato salad. Since the potatoes are warm, they absorb all the delicious flavors of the dressing.

Our mayonnaise-free herb potato salad dressing is quick to make, a bit healthier, and tastes fantastic! If you prefer a more traditional creamy dressing, see our creamy potato salad.

Key Ingredients
- Potatoes: I love using small waxy potatoes for this herbed potato salad. Red bliss potatoes or fingerlings are also excellent options. The smaller the potatoes, the better since they cook quickly and don’t require extra time chopping.
- Lemon and red wine vinegar: I love the combination of fresh lemon juice and red wine vinegar for the potato salad vinaigrette. You can use just one if you don’t have both in the kitchen.
- Dijon mustard: I use Dijon mustard a lot when making salad dressings. It’s tangy and helps to make vinaigrettes creamy and emulsified.
- Olive oil: Mayonnaise is a popular ingredient in classic American potato salad, but for this recipe, we leave the mayo out and make a simple olive oil dressing. The combination of olive oil and mustard helps to make it a creamy (dairy-free) vinaigrette.
- Fresh herbs and scallions: This is my favorite part of this recipe. I’ve said it before, and I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill, and mint, but basil, chives, or tarragon would also be wonderful.
Find the full recipe with measurements below.

Tips for Making Our Herb Potato Salad

Tip 1: Cook potatoes in salted water. I like to start cooking my potatoes in cold water and add about 1 tablespoon of salt to the water to help season the potatoes as they cook. When I can easily pierce them with a fork, I drain them and set them aside to cool down a bit. I cut the potatoes in halves or quarters when I can handle them.

Tip 2: Pour our dressing over warm potatoes. My olive oil dressing is quick and simple. I whisk lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper, and olive oil together until emulsified and creamy. Then, pour the dressing over the warm potatoes. The warm potatoes will soak up the dressing much better than cold potatoes.

Tip 3: Add fresh herbs and serve warm. Finally, I carefully toss the potatoes with lots of fresh herbs and scallions. I love serving this mayo-free potato salad warm or at room temperature. It’s delicious!

Serving Suggestions

This no mayo potato salad works well for summer cookouts and picnics, but I really love it as a side dish for dinner. I especially love serving this herby salad next to my garlic caper baked salmon, this incredible shrimp scampi, and our perfectly roasted chicken. It’s also excellent served next to tuna steaks, tuna salad, and chicken salad.

More Potato Salad Recipes
No Mayo Herb Potato Salad

PREP
15 mins

COOK
20 mins

TOTAL
35 mins

Our no mayo herb potato salad is packed with flavor thanks to a simple olive oil vinaigrette, lots of fresh herbs, and lemon. We prefer to use small baby potatoes (sometimes labeled New Potatoes), fingerling potatoes, or Red Bliss potatoes for this salad.

Makes 6 servings (side portions)

Watch Us Make the Recipe

You Will Need

2 pounds (907g) small yellow or red potatoes

2 teaspoons Dijon mustard

1 ½ teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar or champagne vinegar

6 tablespoons extra virgin olive oil

3 medium green onions, thinly sliced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill

Salt and freshly ground black pepper, to taste

Directions

1Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water and bring to a boil.

2Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain, then set aside to cool.

3When the potatoes are cool enough to handle, cut them into bite-sized chunks or slice them into thin rounds. Add them to a large salad bowl.

4Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil until creamy and emulsified. Season to taste with salt and pepper.

5Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).

6Add the scallions and fresh herbs. Toss gently but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing.

7Serve warm or cover and refrigerate, and then serve cold.

Adam and Joanne’s Tips

Storing: Store herb potato salad in an airtight container in the fridge for up to 3 days. As the herbs sit in the dressing, they will lose some color.

Make ahead: Since the herbs lose color over time, toss the potatoes with the dressing and store them in an airtight container in the fridge. When you are ready to serve it, toss in fresh herbs, scallions, and lemon zest.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
235
/
Total Fat
14.5g
/
Saturated Fat
2.1g
/
Cholesterol
0mg
/
Sodium
224.6mg
/
Carbohydrate
25.4g
/
Dietary Fiber
4.3g
/
Sugars
2.2g
/
Protein
3.1g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 10, 2026
Creamy Vegan Queso Recipe
Our vegan queso recipe truly is a game-changer. It’s outrageously creamy texture is all thanks to the magic of cashews. Both vegans and non-vegans consistently rave about this dairy-free dip.

I’ve served this countless times to those who typically eat dairy, and they’re always blown away by how incredibly creamy and flavorful it is. With just about a minute in a blender, cashews transform into a velvety smooth cashew cream, forming the perfect base for this easy dip. It honestly rivals any traditional queso made with dairy cheese!

It’s fantastic spooned generously onto tacos or tucked inside burritos for an extra layer of creamy goodness. Beyond that, I adore serving it simply with a big bowl of homemade tortilla chips for dipping. It also makes an amazing cheese replacement for our veggie quesadillas, a perfect addition to our spiced cauliflower burritos, and my absolute favorite topping for these veggie tacos.

Key Ingredients
- Cashews: These make the base of our queso. We add them along with some water to a blender and blend until smooth, creating what we call cashew cream. I use raw cashews and don’t find it necessary to soak them before blending, especially with my high-powered blender. If you prefer to soak your cashews, you can (I’ve shared how in the tips below our recipe).
- Taco Seasoning: I use my favorite homemade taco seasoning here, and I just love it! However, if you prefer a store-bought blend, please feel free to use it. It’s all about getting that perfect flavor you love.
- Nutritional Yeast: If you’re familiar with vegan recipes, I bet you already have nutritional yeast on hand. I’m a major fan and find myself sprinkling it over everything from popcorn to avocado toast! For our queso, it’s key for adding that distinct cheesy flavor as well as a hint of yellow color.
- Canned Green Chilies: I absolutely love canned green chilies (Hatch is my favorite brand!). In the U.S., they are typically sold in 4-ounce cans and are available in both mild and hot varieties. I usually go for the mild, but if you love a super spicy queso, the hot might be more your style.
- Pickled Jalapeños (optional): We almost always have a jar of pickled jalapeños in our fridge (thanks, Adam!). Our vegan queso tastes amazing with just a splash of the brine from the pickled jalapeños. I also love scattering a small handful of chopped jalapeños right over the top for extra flavor and a bit of a kick.
Find the full recipe with measurements below.

How to Make Vegan Queso

Tip 1: Make the creamy base. Cashews are the base for this vegan queso. If you’ve not made it before, it’s incredibly straightforward. Toss cashews and hot water into your blender, hit blend, and watch as the nuts turn into a smooth, creamy consistency.

Since you’ll be blending hot water, remember to remove the blender lid insert and cover the hole with a dishtowel. This will allow steam to escape and prevent too much pressure from building inside the blender. (I learned this the hard way in culinary school when I blended a hot soup without removing the lid insert. The blender pretty much exploded, and soup was everywhere!)

Tip 2: Make it “cheesy.” Now that you have the creamy base, you can add lots of flavor with nutritional yeast, taco seasoning, chopped green chiles, and pickled jalapeño brine (if using them). Blend until smooth, then check the consistency. If it’s too thick (mine often is), add a tablespoon or two of water to thin.

You can serve it however you like, but for a pop of heat, I love to add some chopped pickled jalapeños on top.

Make Ahead Tips

This lasts in the fridge for up to 5 days, but you’ll probably notice it thickens over time. I like to slowly reheat on the stove or microwave with a little splash of water or unsweetened dairy-free milk to get it back to its proper consistency. If it just doesn’t seem as blended or creamy as when you first made it, consider blending it again to bring it back to its super creamy, luxurious texture.

More Vegan Recipes
Creamy Vegan Queso

PREP
10 mins

TOTAL
10 mins

Our favorite vegan queso recipe turns out incredibly creamy and flavorful, thanks to a base of cashews, nutritional yeast, and canned green chiles. If you have a high-powered blender, there is no need to soak your cashews before making the dip. However, if your blender is not very powerful, consider soaking the cashews for a smoother consistency (tips for this are below).

I love this with homemade tortilla chips, used as a substitute for cheese in our veggie quesadillas, and added to these veggie burritos.

Makes 1 ½ cups

Watch Us Make the Recipe

You Will Need

1 cup raw cashews (140g or 5oz)

¾ to 1 cup hot water

1 to 2 teaspoons taco seasoning, see our taco seasoning recipe

3 tablespoons nutritional yeast

1 (4-ounce) can chopped green chilies, mild or hot depending on preference

1 tablespoon juice from jar of pickled jalapeños, optional

1 tablespoon chopped pickled jalapeño, optional

Salt to taste

Chips for serving, try homemade tortilla chips

Directions

1Make cashew cream: Place the cashews and ¾ cup of hot water into your blender. Blend until it’s very smooth – we’re looking for a smooth, creamy consistency. For safety and to allow steam to escape, leave the top insert out and cover the opening with a clean dishtowel, holding it firmly in place with your hand.

2Make vegan queso: To the cashew cream in your blender, add 1 teaspoon of taco seasoning, the nutritional yeast, chopped green chilies, and a tablespoon of jalapeño pickle juice. Blend again until everything is perfectly smooth and combined. If you find the queso is a bit too thick for your liking, blend in a little more water, a tablespoon at a time, until it reaches your desired consistency.

3Serve: Taste it, and then season with salt or a bit more taco seasoning as needed. Spoon into a bowl. For an extra pop of flavor and a touch of heat, top it generously with chopped pickled jalapeños.

Adam and Joanne’s Tips

Soaking cashews: This step can help soften them, making them easier to blend into a smooth cream. However, if you’re like me and have a high-powered blender, soaking isn’t even necessary. However, if you do want to soak them, I have a couple of quick methods: bring water to a boil, turn off the heat, add the cashews, and let them soak for about 30 minutes before draining. Alternatively, for a more hands-off approach, you can soak them in room-temperature water for 3 to 4 hours.

Storing: Store vegan queso in an airtight container in the fridge for up to 5 days or freeze for 1 to 2 months. Thaw overnight in the refrigerator (you may find it needs a good stir or quick blend to get back to the right texture).

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
About 1/2 cup
/
Calories
145
/
Total Fat
10.6g
/
Saturated Fat
2.1g
/
Cholesterol
0mg
/
Sodium
105.1mg
/
Carbohydrate
9.6g
/
Dietary Fiber
1.8g
/
Total Sugars
1.9g
/
Protein
4.5g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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February 9, 2026
Easy Sausage Potato Soup Recipe
My family loves this sausage potato soup recipe made with Italian sausage, potatoes, and kale. It reminds us of Olive Garden’s Zuppa Toscana, only lighter and just as delicious.

This sausage and potato soup is a dream for busy nights. Thanks to flavorful Italian sausage, you only need a short list of ingredients, and it comes together quickly.

Hearty, comforting, and incredibly flavorful this simple soup keeps well for leftovers the next day. For more like this, try our potato leek soup or creamy potato soup.

Key Ingredients

Italian Sausage: Use sweet or hot Italian sausage. I usually reach for sweet Italian and then adjust the spice level with crushed red pepper flakes.

Potatoes: I highly recommend Yukon Gold potatoes for their buttery texture and how well they hold up in the broth. Baby red or white potatoes also work beautifully.

Onion and Garlic: These add so much flavor to the broth. I don’t add other veggies to keep the ingredient list short.

Spices: Italian sausage already brings flavor from fennel and other spices, but I like to add more spice with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme.

Broth: Use a good-quality chicken stock or homemade broth. For store-bought, choose low-sodium and darker-colored stock for more flavor. Boxed bone broth is an easy shortcut that adds richness, or use homemade bone broth if you have it.

Kale: Kale adds color, texture, and a bit of nutrition. You can also substitute spinach, Swiss chard, or other hearty greens.

Cream and Parmesan Cheese: A splash of cream and some grated Parmesan stirred in at the end make the broth velvety and rich. Both are optional but add so much flavor.

Find the full recipe with measurements below.

How to Make Sausage and Potato Soup

Tip 1: Brown the sausage. The secret to this soup’s flavorful broth is browning the sausage in the pot before adding any other ingredients. It brings out the flavor and helps render a bit of fat, which the onions and garlic will cook in a bit later.

Tip 2: Soften the onions. So that they are sweet and tender, quickly sauté the onions and garlic in the pot with the browned sausage for a few minutes. This takes away their raw bite, making them really delicious in the soup.

Tip 3: Add spices, broth, and potatoes. Next comes the broth and potatoes. Simmer until the potatoes are tender. When they are, your soup is almost ready!

Tip 4: Add kale and cream. When your potatoes are tender, stir in the kale and cream and allow it to cook for a few minutes until the kale is tender and bright green. The splash of cream makes the broth silky. It’s optional, but really delicious.

More Easy Soup Recipes

Easy Sausage Potato Soup

PREP
10 mins

COOK
40 mins

TOTAL
50 mins

You will love this easy sausage and potato soup recipe. It is comforting and incredibly delicious. For the best texture, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them.

4 to 6 Servings

You Will Need

8 ounces bulk Italian sausage or links with the casings removed (226g)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced, 1 tablespoon

¼ teaspoon dried oregano

¼ to ½ teaspoon crushed red pepper flakes, optional

Salt and fresh ground black pepper

1 bay leaf

2 sprigs thyme

1 ½ pounds Yukon Gold potatoes, cubed, 2 to 3 medium (680g)

5 cups chicken stock (1182ml)

¼ cup heavy cream or half-and-half, or more to taste (60ml)

4 cups chopped kale leaves with ribs removed or use baby kale

½ cup shredded parmesan cheese, optional, 1 ounce (28g)

Pinch freshly grated nutmeg

Directions

1Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8 to 10 minutes.

2Cook the onions: Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.

3Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Cook, stirring often, for about 1 minute until fragrant.

4Add potatoes and stock: Add the bay leaf, thyme, and potatoes. Pour in the stock, then increase the heat to medium-high and bring the soup just to a simmer (avoid a full boil). Reduce the heat to medium-low, partially cover, and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.

5Add cream, kale, and cheese: Uncover the pot and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, then taste and adjust with more salt and pepper as needed. Reduce the heat to low, cover, and cook until the kale is tender and wilted, about 5 minutes more.

Adam and Joanne’s Tips

Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated.

Thick and creamy soup: For a creamier and thicker broth, grab a potato masher and mash some of the potatoes in the pot just before adding the kale.

Kale: The kale softens in the broth over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.

Lighter soup: For a lightened-up version, use chicken or turkey sausage and substitute the cream for additional stock.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup of soup
/
Calories
268
/
Total Fat
11.5g
/
Saturated Fat
3.9g
/
Cholesterol
33.9mg
/
Sodium
639.4mg
/
Carbohydrate
26.2g
/
Dietary Fiber
2.9g
/
Sugars
9g
/
Protein
15.2g

AUTHOR:

Adam Gallagher
Previous Post: Easy Garlic Bread
Next Post: Easy White Bean Soup
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February 9, 2026
Pesto Soba Noodles with Shrimp
You will love this quick and fresh soba noodles recipe with basil pesto, shrimp, and cucumber. Made in under 25 minutes! Jump to the Pesto Soba Noodles Recipe or read on to see our tips for making it.

What are Soba Noodles?

If you’re not 100% sure about soba noodles, let’s get that out of the way first. We love them! They are made with buckwheat flour, which makes them taste nutty and also contributes to the brownish color. If you are gluten-free, these are a for you! Check the packaging, though. While you can find 100% buckwheat noodles, some brands still sneak in some wheat.

How to Make Soba Noodles with Pesto and Shrimp

These noodles can be served cold or hot — we’re partial to cold, but that’s just us. Let me show you how simple they are to make.

Let’s talk about the pesto first. You can make it yourself — here’s our homemade pesto recipe. Or, you can buy it from the store. Making it yourself requires few ingredients and takes about 15 minutes.

We stick with basil pesto since we’re feeling the summer vibes lately, but if you are reading this in the fall or winter, why not try swapping out the basil for a winter green — spinach or kale are perfect. Here’s our kale and almond pesto recipe for you to look at, it’s beyond delicious.

Once you’ve got the pesto figured out, the recipe comes together unbelievably fast. I told you that we love soba noodles — they taste great, we love the texture and better yet, they cook quickly! We’re talking 4 to 5 minutes in boiling water and you are done.

When the noodles are cooked, throw them into a colander and rinse with cold water. This stops them from cooking and becoming mushy and gets them ready to toss with the pesto. By the way, if you were planning on serving this dish hot, I’d still rinse with cool water to stop the noodles from overcooking. You just don’t need to rinse until cold.

Toss cooked soba noodles with pesto for an easy, fresh meal.

Cooking the Shrimp

We keep the shrimp really simple — just salt, pepper, olive oil, and fresh lemon. You could toss in some spice with chili flakes or a chili paste, it’s completely up to you. They’ll need about 6 minutes in a hot pan. Or you could roast them — here’s our recipe for easy baked shrimp.

We keep the shrimp simple, just olive oil, salt, pepper, and lemon.

Putting the Dish Together

When you are ready to assemble, grab a big bowl and toss the noodles, some pesto, the shrimp, and some cucumber together. You can simply chop the cucumber or do what we do and make cucumber ribbons.

To make the ribbons, take a vegetable peeler and peel down the cucumber, making a thin ribbon. Some will look perfect, others might tear a bit. Don’t worry, it will still look great when everything is put together. A mandoline slicer works well for this, too.

And that’s it, an easy and fast soba noodles recipe with fresh pesto, shrimp and cucumber ribbons. It’s delicious as-is or you can sneak in a few of your favorite vegetables — zucchini, bell pepper or edamame would be great.

For more easy shrimp recipes, take a look at our Fresh and Easy Shrimp Ceviche with avocado, these Cilantro Lime Butter Shrimp, or our Garlicky Shrimp Scampi (which I love to add to pasta).
Pesto Soba Noodles with Shrimp

PREP
15 mins

COOK
10 mins

TOTAL
25 mins

These pesto tossed soba noodles with shrimp come together fast. The noodles and shrimp only take about 5 minutes to cook. The pesto can be made in advance or you can swap the recipe below for a store-bought version. If you do make your own pesto, you will be done in under 15 minutes. Feel free to add your favorite vegetables to this — zucchini, bell pepper or edamame are all excellent. Shrimp is delicious in this, but you can easily swap them for chicken, tofu or more vegetables.

Makes 4 servings

You Will Need

Soba Noodles

6 ounces soba noodles or noodles of choice

1 pound shrimp, peeled and deveined

1 tablespoon extra-virgin olive oil

Half of a lemon

4 to 6 tablespoons basil pesto, recipe below

Half of a seedless (English or hothouse) cucumber

1 scallion, ends and tops trimmed and thinly sliced

Salt and fresh ground black pepper

Handful torn or small basil leaves for serving

Homemade Pesto

2 cups fresh basil leaves

1 clove garlic

1/4 cup pine nuts or walnuts, lightly toasted

1/2 cup olive oil, plus more for storing

1/2 cup finely grated pecorino or parmesan cheese

Salt and fresh ground black pepper, to taste

Directions

Make Noodles

1Bring a large pot of water to a boil. Add the soba noodles and cook until pasta is cooked, but not mushy. Check the package directions, but this usually takes 4 to 5 minutes. Drain noodles then immediately rinse under cold water until the noodles are no longer hot.

2Meanwhile, heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook, turning occasionally, until pink, firm, and cooked through; 6 to 8 minutes. Squeeze the juice from half a lemon over the cooked shrimp.

3Use a vegetable peeler or mandoline slicer to shave the cucumber lengthwise into thin strips. Or simply chop into bite-size pieces.

4Combine the noodles, shrimp, cucumber, and 4 tablespoons of the pesto. Toss well, adding more pesto as necessary. Serve with scallions and fresh basil scattered on top.

How to Make Pesto

1Prepare a small bowl of ice water. Bring a small saucepan, filled halfway with salted water, to a boil. Submerge basil leaves in boiling water for 5 to 10 seconds, or until wilted. Then immediately plunge into ice water to stop cooking. Drain, squeeze to remove excess water then pat dry with a clean dish towel. This step helps to make the greenest pesto possible. By blanching the basil, it makes the leaves bright green. You can skip this step and just add the basil straight into the food processor.

2Smash and peel the garlic clove then mince. Holding a chef’s knife at an angle, scrape the blade of the knife across the minced garlic. Gather it all together then scrape it against the board again until it becomes a very fine paste.

3Add the garlic and the pine nuts in the bowl of a food processor. Pulse 2 to 3 times until everything is chopped small. Add basil.

4With the processor running, slowly pour the olive oil into the bowl. Once all the olive oil has been added, check the consistency of the pesto — we like it to have some texture. If you prefer it smoother, pulse a few more times.

5Transfer pesto to a bowl then stir in cheese and season to taste with salt and pepper. Use immediately or store for later.

6Store Pesto in the Refrigerator: Add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate up to 2 weeks.

7How to Freeze Pesto: If freezing, leave out the cheese. Fill ice cube trays with pesto, freeze until hard. Then store frozen cubes in freezer-safe plastic bags. Freeze up to 1 month.

Adam and Joanne’s Tips

Gluten-free soba noodles: Not all soba noodles sold are 100% gluten-free. To make this gluten-free, double check the package to see if wheat has been added to the noodles.

For more tips about making homemade pesto, here’s our article about making the greenest pesto with lots of photos to help you out.

Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving
Calories
431
/
Protein
25 g
/
Carbohydrate
44 g
/
Dietary Fiber
3 g
/
Total Sugars
2 g
/
Total Fat
17 g
/
Saturated Fat
3 g
/
Cholesterol
145 mg

AUTHOR:

Joanne Gallagher
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February 9, 2026
Loaded Chicken Fajita Sweet Potatoes
With the veggies, chicken, sweet potato and simple seasonings, these loaded chicken fajita sweet potatoes are amazing! So much flavor!

If fajita flavors are your jam, you are going to love this recipe!

Veggies (customizable to your liking!), chicken and lots of smoky flavors are piled high on tender sweet potatoes, and the result is a combination that never gets old!

Fajita Vegetables

I like to stick with traditional fajita vegetables for this recipe;
- onions
- bell peppers (usually red, yellow and/or orange)
- mushrooms
But you can definitely (and easily) customize the vegetables to your liking, subbing in veggies you like or have on hand and nixing the veggies that cause you stress.

The vegetables are sautéed in a skillet – and if you like lots of golden color on them, cook them in batches so they get maximum exposure to the bottom of the hot pan.

Everything Else for Fajitas

Once the vegetables are cooked just until tender (say no to mushy veggies!), add in:
- cooked chicken
- cilantro
- lime juice
- seasonings: cumin, chili powder, smoked or regular paprika, garlic.
Pro Tip: for a meatless version, sub the chicken with a can of rinsed and drained beans (or just a lot of extra veggies!).

Cooking the Sweet Potatoes

The base of this yummy recipe is, of course, sweet potatoes (or yams 😉). *See the note in the recipe below for sweet potato substitutions.

Cook the sweet potatoes on a greased and foil-lined half sheet pan for about an hour at 375 degrees F. While they cook, prepare that fajita topping like we just talked about!

Cut the sweet potatoes in half and mess them up a bit with a fork so that the flesh is lightly mashed. Then, sprinkle with salt and pepper. DO NOT FORGET THIS STEP. It’s very important for overall flavor.

Top each sweet potato half with a very heaping (yes, this is scientific) scoop of the chicken fajita filling. And then douse with a healthy sprinkle of shredded cheese.

Broil those loaded chicken fajita sweet potatoes until the cheese is melted and bubbly and golden.

Ermagersh. SO YUMMY.

One sweet potato half is a very satisfying and abundant serving. They can be served as is or loaded with toppings of your choice: sour cream, avocado, cilantro, salsa.

I highly recommend going the load-up-the-already-loaded-sweet-potatoes-with-more-toppings route.

Loaded Sweet Potatoes

Digging into these flavor blasted sweet potato bombs is a bit chaotic and messy. It’s all part of the delicious journey.

I am, admittedly, a huge fajita fan. But these loaded chicken fajita sweet potatoes are next level delicious.

The leftovers (sans sour cream and avocados) reheat amazingly well and make for literally the best lunch in the history of ever. Which also means this recipe makes me a leftover hoarder for which I will not apologize.

Can’t wait for you to make these! You’re going to love them!

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Loaded Chicken Fajita Sweet Potatoes

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

4 medium sweet potatoes (see note)

1 tablespoon olive oil

½ medium onion, cut into half moon slices

2 large bell peppers, any color, cored and sliced into thin strips

2 cups sliced mushrooms

2 to 3 cups cooked, shredded or chopped chicken

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon smoked or regular paprika

½ teaspoon garlic powder

1 to 2 tablespoons fresh lime juice

½ cup chopped cilantro

1 ½ cups shredded Mexican blend cheese (see note)

Toppings: sour cream, avocado, cilantro, salsa, etc.

Cook ModePrevent your screen from going dark

Preheat the oven to 375 degrees F. Line a half sheet pan with foil and grease with cooking spray. Poke a few holes in each sweet potato with the tines of a fork. Place the sweet potatoes on the sheet pan and bake until tender, about 1 hour.

While the sweet potatoes cook, heat the olive oil in a deep skillet over medium heat. Add the onion and peppers and cook until tender, 3-4 minutes, seasoning with a pinch of salt and pepper. Remove to a plate and return the skillet to the heat.

Add another splash of olive oil, if needed. Add the mushrooms and cook, without stirring (for more golden color), for 1-2 minutes. Stir or flip and continue cooking for a few more minutes until golden and tender. Season with a pinch of salt and pepper.

Add the onions and peppers back to the skillet with the mushrooms. Add the chicken, cumin, chili powder, paprika, garlic powder, lime juice and cilantro. Season to taste with salt and pepper!

Preheat the oven broiler and position a rack in the upper middle position in the oven.

Cut each sweet potato in half lengthwise and place on the baking sheet cut side up (replacing the foil, if needed). Scrape the flesh of the sweet potato with a fork until it is lightly mashed. Sprinkle with a pinch of salt and pepper.

Divide the chicken/veggie mixture evenly among the sweet potatoes, piling it high.

Sprinkle cheese over the top. Broil until the cheese is golden and bubbling (watch closely!), 2-3 minutes.

Serve immediately with toppings of your choice (sour cream, salsa, avocado, cilantro, etc).

Potatoes: I haven’t tried subbing out the sweet potatoes for russets, yukon golds or another variety, but it’s worth a try if that’s your preference. And if you really want a wild potato variation, try the fajita topping over tater tots (top with cheese and broil per the recipe).
Veggies: the vegetables in this recipe are totally customizable. Veggies you don’t like or don’t have on hand can be swapped out for others (like zucchini, broccoli, carrots, etc).
Meatless: this meal can easily be made meatless just by leaving out the chicken. A can of beans, rinsed and drained, could also be added (with or without the meat).
Cheese: Monterey Jack and cheddar can be subbed for the Mexican cheese blend.

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 serving, Calories: 252kcal, Carbohydrates: 28g, Protein: 16g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 44mg, Sodium: 239mg, Fiber: 5g, Sugar: 8g
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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February 9, 2026
Hot Honey Chicken Wings
These hot honey chicken wings are crispy, sticky, sweet, and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Chicken Recipes

These hot honey chicken wings are the kind I make when I want something super tasty with minimal fuss. They’re crispy on the outside (thank you, baking powder trick!), juicy on the inside, and coated in a sticky glaze that’s sweet from the honey, tangy from lime, and has just enough heat to keep things interesting. This flavor combo is also used in my super popular boneless skinless chicken thighs recipe.

The flavor hits all the right notes — savory, spiced, a little smoky. Plus, no deep-frying required. You can make them in the oven or air fryer, and they’re way lighter than traditional wings. I’ve made these a bunch of times now for dinners and parties, and people always go back for seconds (and thirds).

Each serving is about 220 calories with 15 grams protein, 4 grams carbs, and 15 grams fat—so it’s a pretty decent macro balance, too.

👩‍🍳 You might also like: salt and pepper chicken wings, hot honey chicken tenders, air fryer bbq chicken wings, dry rub chicken wings, baked honey soy chicken wings, sticky Portuguese chicken wings, or paleo chicken wings.

What You’ll Need

Here is what you’ll need for this hot honey chicken wings recipe. Find the full measurements in the recipe card below.
- Chicken wings – I usually buy pre-cut chicken wings, but you get whole wings and cut them yourself.
- Olive oil – Helps the seasoning stick and promotes crispiness.
- Spice Rub: Salt (essential for flavor), garlic powder and onion powder for that savory backbone, smoked paprika (a little smoky, a little sweet), and baking powder – not a flavor ingredient, but it gives you that bubbly, golden, crispy skin.
- Glaze: Hot honey – Store-bought or homemade (I’ve got a recipe if you want it) and lime juice for bright, tangy finish that balances the sweetness.
Swap tips: Don’t have smoked paprika? Regular sweet paprika will work. You can use lemon juice instead of lime in a pinch. No hot honey? Use regular honey and chili powder, or Sriracha hot sauce.

How To Make Hot Honey Chicken Wings

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for hot honey chicken wings.
- Preheat oven to 410°F / 210°C and place a wire rack on a lined baking sheet. You can use foil or baking paper to catch the drippings.
- Mix salt, garlic powder, onion powder, smoked paprika, and baking powder in a small bowl.
- Pat wings super dry, then toss with olive oil and spice mix.
- Arrange on the rack in a single layer, skin side up.
- Bake 22 minutes, flip, and bake another 20 minutes until crispy and browned.
- Toss with hot honey and lime juice while hot. Serve!
Watch The Video

Recipe Tips
- Don’t skip the drying step — extra moisture = less crisp.
- Baking powder is the secret to that crackly skin without frying.
- For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.
- Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.
- Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.
- Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!
- Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.
Serving Suggestions

These are so good on their own, but I also love them with:

💬 If you’ve tried these hot honey chicken wings or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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These hot honey chicken wings are crispy, sticky, sweet and just the right amount of spicy. They’re baked (not fried!) and basically disappear the second you put them out. Find step-by-step photos and more recipe tips above.

Preheat your oven to 410°F / 210°C. Line a baking tray with foil or parchment and place a wire rack on top. Spray with oil if needed.

In a small bowl, mix together the salt, baking powder, garlic powder, onion powder, and smoked paprika.

Pat the chicken wings dry really well using paper towels. (This is key!)

Toss the wings in a large bowl with olive oil, then add half the spice mix. Flip and add the rest, tossing to coat evenly.

Arrange wings skin side up on the rack in a single layer.

Bake for 22 minutes, flip, then bake for another 20 minutes until crispy and browned.

Remove from oven and place half the wings in a bowl. Drizzle with 2 tablespoons of hot honey and juice of half a lime. Toss to coat. Repeat with the rest.

Serve hot and sticky!

Can I use drumsticks or boneless chicken? You can! Just adjust the cooking time — drumsticks take longer, boneless less time. Keep an eye on them so they don’t dry out.

What if I don’t have hot honey? Mix regular honey with a little hot sauce (like sriracha or Frank’s), red chili flakes, or cayenne. Taste and tweak until you love it.

Why use baking powder? It is the secret to that crackly skin without frying. It reacts with the skin and moisture to create tiny bubbles—aka crispy magic. Just make sure it’s aluminum-free to avoid any odd aftertaste.

Can I freeze these? You can freeze the cooked, unglazed wings. Reheat in the oven, then toss with glaze once hot.

Don’t skip the drying step — extra moisture = less crisp.

For even crispier wings, let them sit uncovered in the fridge for an hour or two after seasoning. Kind of like a dry brine.

Want more heat? Use extra hot honey or add a pinch of cayenne or chili powder to the spice rub.

Try them in the air fryer: cook in two batches at 400°F (200°C) for about 18–20 minutes, flipping halfway.

Storage tips: Store leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crisp!

Make-ahead tips: You can season the wings ahead of time and refrigerate them for up to 24 hours before baking. Even better for crispiness. Just glaze them right before serving.

Calories: 262kcal | Carbohydrates: 14g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 661mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg

Keywords: hot honey chicken wings, baked chicken wings, crispy hot honey chicken wings, baked hot honey chicken wings
More Chicken Recipes
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February 9, 2026
Grilled Shrimp Salad
My spice-rubbed, grilled shrimp salad recipe is paired with avocado, crunchy vegetables like radish, cucumbers and celery, and topped with feta cheese for extra flavour. The shrimp is seasoned with a delicious smokey rub and can be grilled in a skillet, on a barbecue or under a broil. This recipe is gluten-free, low-carb and keto-friendly.

This is a grilled shrimp salad I often make for lunch or a light dinner. When I say light, I mean healthy, as this dish is actually quite satiating. Shrimp, or prawns for my Aussies, is high in protein and with plenty of fibre from all the vegetables and healthy fats in avocado and feta, this salad is a hearty one.

What I love about it is that you can use it as a template and swap out vegetables based on what you have on hand. It also goes with a variety of dressings. I have enjoyed it with lemon honey and mustard vinaigrette (in the recipe), my yogurt ranch dressing, a Mexican-inspired lime and coriander based sauce, or with a few drizzles of Balsamic and olive oil.

This shrimp salad is low-carb and keto-friendly and can be served without feta for a Whole30 and Paleo version.

Grilled Shrimp Salad Tips
- I recommend getting large shrimp, without the shell, to save you on prep time.
- You can use frozen shrimp to cut on costs. To defrost quickly, add a handful or as many pieces as you need to a bowl of warm water and leave for 5 minutes. Once the water is cold, replace it with more warm water. The shrimp will defrost in no time! Alternatively, you can thaw it out overnight in the fridge.
- The spice rub is the key to deliciosu grilled shrimp and the smoked paprika is a must here. It gives the shrimp lovely smokey flavour.
- Make sure the skillet or BBQ are hot! If it’s still heating up when you add the shrimp, it will start to stew rather than sizzle and brown.
- Don’t overcook the shrimp or the meat will get tough and rubbery.
More Shrimp Salad Recipes

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Learn how to make a delicious and healthy grilled shrimp salad with avocado, crunchy vegetables, and feta. Top with your favourite dressing like the lemon honey and mustard vinaigrette in this recipe, and enjoy a protein-rich meal that’s great for you. The recipe is for 2 satiating servings so double up or divide down if you need to adjust.

Prepare the shrimp.Remove the shell if needed but can leave the tail. Pat dry the shrimp.

Season the shrimp.Add the rub ingredients to a large bowl and mix in the shrimp. Rub the spices and oil all over using your hands. Set aside. You can do this ahead of time and store the shrimp in an airtight container in the fridge for up to 24 hours.

Grill the shrimp.Preheat a large skillet or the barbecue over high heat (e.g. 8 on the Induction stove). Add about 2 tablespoons of oil to a skillet and spray or brush the barbecue griddle with a little oil. Once hot, add the prawns and cook for 2-3 minutes on each side depending on size, or until just cooked through. Once both sides are done, toss them in a pan a few times and remove them from heat. I like to let them sit in a bowl for a few minutes to finish cooking.

Make the salad.Prepare the salad ingredients and whisk the dressing. You can do this before you cook the prawns or during the time. Assemble the salad bowls by dividing all ingredients evenly. Dress the salad with the dressing, then top it with the shrimp and some feta.

Calories: 537kcal | Carbohydrates: 19g | Protein: 26g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1310mg | Potassium: 805mg | Fiber: 6g | Sugar: 9g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 234mg | Iron: 2mg

Keywords: shrimp avocado salad, shrimp salad with lettuce, prawn recipes, Low-Carb, Gluten-Free, Keto, Shrimp Recipes, Shrimp salad, Prawn Salad, Grilled shrimp recipes, spiced shrimp, shrimp rub
More Shrimp Recipes You Might Like

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February 9, 2026
Roasted Cherry Tomato Soup With Creamy Mascarpone

Guys, this is one of the tastiest soups I’ve made and I am super excited to share this recipe! It’s a roasted tomato soup that is Bisque-like, tangy and sweet with silky, decadent mascarpone cream cheese folded in at the last minute. It’s a vitamin and antioxidant-rich recipe that is gluten-free, grain-free and vegetarian. You can also make a dairy-free version, although I do think mascarpone adds a bit of magic to it. Make sure to rate this recipe and comment at the bottom for others to discover this yummy dish.

Roasted Cherry Tomato Soup

The idea for this soup wasn’t mine, to begin with. A couple of months ago, I was walking down a supermarket in London and I saw a few ready-made soups on offer. There was the roast chicken, the classic butternut squash and then I spotted a pot of roasted cherry tomato soup with mascarpone. I’ve never had that soup, neither did I buy it that time.

But, the idea has stuck in my mind because just that morning I roasted a whole bunch of cherry tomatoes and I was commenting to my partner how extra sweet and flavourful they become when caramelised during roasting.

I thought ‘Wow, imaging that punchy, tangy and sweet roasted cherry tomato flavour mellowed out by the milky mascarpone. Creamy, silky, plenty of umami.” It was working in my head, so without ever trying the supermarket version, I decided to make my own creamy roasted tomato bisque soup. Not sure if it’s anything like that other soup but it was bloody fantastic and I am definitely making it again.

What Is Mascarpone?

Mascarpone is an Italian cream cheese that is most known for its use in tiramisu. It’s subtly sweet and silky cow’s milk cheese that has a rich texture that is somewhere between Philadelphia cream cheese and double cream. It tastes somewhere in between two, so it’s has a very faint hint of cheese and all the creaminess of the milky fat.

Alternatives to mascarpone: you can fold in regular or light cream cheese, heavy or double cream, sour cream, creme fraiche, thick Greek yoghurt. If you’re using just the cream or yoghurt, you could also add a tiny sprinkle of grated cheese or Parmesan. For a dairy-free version, try thick coconut cream or a dairy-free cream.

What Goes With Tomato Soup?

The soup is rich and satiating on its own but you could serve it with some shredded chicken, cooked prawns, quinoa or chickpeas for extra protein. Grilled salty halloumi would also work well here.

Serve it with a side of grilled cheese sandwiches or for something healthier make a loaf of this spinach feta bread, my low-carb bread or this fluffy gluten-free bread. I’ve also served it with this gluten-free focaccia, which was a fabulous combo. Some sourdough croutons might be nice or you can top the soup with some fried shallots or pumpkin seeds for an extra crunchy texture.

How To Make Roasted Tomato Soup

There are three simple parts to making this creamy tomato soup. I will guide you with some step-by-step pics and you can find the full list of ingredients, instructions and nutritional breakdown in the recipe card below.

Part 1. Roast cherry tomatoes until caramelised and slightly charred. This will take about 30 minutes, during which time you can do Part 2.

Part 2. Cook the base soup with sauteed mirepoix (onion, celery and carrots), garlic, tinned tomatoes and a few sun-dried tomatoes for extra oomph. This should take about 15-20 minutes.

Part 3. Add the roasted cherry tomatoes to the cooked soup and puree into smooth bisque consistency. Finally, fold in the mascarpone cream cheese or alternatives.

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Learn how to make the most delicious roasted cherry tomato soup with creamy mascarpone. It’s a Bisque-like, tangy and sweet soup that is grain-free and gluten-free (if served as is). You can make a dairy-free version with coconut cream or plant-based cream.

Calories: 253kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 282mg | Potassium: 546mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3820IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 2mg

Keywords: Appetizer, Vegetarian, Soups

MORE HEALTHY SOUPS TO TRY

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February 8, 2026
Roasted Cabbage With Parmesan Sauce & Pangrattato
Roasted cabbage with parmesan sauce and pangrattato (Italian breadcrumbs) – a flavor-packed, crunchy, creamy side dish perfect for holidays or cozy Sunday dinners.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetable Side Dishes

This roasted cabbage is cheesy, crunchy and straight-up delicious. It’s the kind of dish that makes people ask for the recipe.

You’ve got wedges of cabbage roasted until golden and just-tender, with charred edges that add a smoky sweetness. Then there’s the Parmesan sauce: creamy, garlicky, and packed with umami. And to top it off? Pangrattato. Italian breadcrumbs that are garlicky, crispy, herby, and salty in the best way. It’s giving gourmet but without the fuss.

I’ve made this for Sunday roasts and dinner parties—people always go back for seconds. Bonus: it’s vegetarian-friendly and surprisingly filling, so you can serve it as a centrepiece dish.

Tip: You can repurpose this recipe to make roasted Brussels sprouts or roasted cauliflower with parmesan sauce.

👩‍🍳 You might also like these cabbage recipes: cabbage pie, tuna and cabbage patties with spicy garlicky mayonnaise, sautéed cabbage with garlic, lemon, and butter, Indian cabbage, Japanese cabbage, or these other cabbage recipes. Check out my parmesan crusted Brussels sprouts sides as well.

What You’ll Need

Here is what you’ll need for this roasted cabbage with parmesan sauce and pangrattato recipe. Find the full measurements in the recipe card below.

For the roasted cabbage:
- White cabbage – like Drumhead; it softens beautifully and holds shape. Can sub with Savoy or even red, but not Napa. I have this lovely Napa cabbage recipe for you to try.
- Olive oil – helps get those crispy edges.
- Salt & pepper – don’t skimp; they bring everything to life.
For the pangrattato:
- Olive oil & butter – for rich flavor and golden crumbs.
- Garlic – adds that punch.
- Dried thyme – earthy and herby.
- Panko breadcrumbs – extra crunchy; regular crumbs work too, just not as light.
For the parmesan sauce:
- Butter & flour – classic roux base for creamy sauces.
- Garlic – just a touch, but adds that lovely aroma.
- Chicken stock – adds depth (use veg stock for full veg version).
- Light cream – for a silky finish.
- Parmesan – salty, nutty, umami magic.
How To Make Roasted Cabbage With Parmesan Sauce & Pangrattato

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for roasted cabbage with parmesan sauce and pangrattato.
- Preheat oven to 395°F / 200°C.
- Cut cabbage into 1-inch wedges or steaks.
- Brush with olive oil, season both sides, roast 25 minutes middle rack.
- Move to top rack for another 5 minutes to get crispy edges.
- Meanwhile, make the pangrattato: sauté garlic in olive oil and butter, then add breadcrumbs, thyme, salt, and pepper. Cook until golden and crispy.
- For the parmesan sauce: melt butter, whisk in flour, then garlic. Slowly whisk in chicken stock, followed by cream and parmesan. Stir until smooth and melty.
- To assemble: spread sauce on a platter, top with cabbage wedges, and sprinkle generously with pangrattato. Or layer it however you like.
Watch The Video

Recipe Tips/Variations
- Cabbage cuts: Steaks work just as well as wedges, just watch for thickness—about 1 inch is ideal.
- Make-ahead: Roast the cabbage and prep the pangrattato in advance. Reheat cabbage in the oven and crisp pangrattato in a dry skillet.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
- Add-ins: A pinch of nutmeg in the sauce or a squeeze of lemon before serving adds extra zing. Crispy bacon or pancetta would add a little extra saltiness.
- Make it vegetarian: Use veggie stock in the sauce, and you’re good to go.
Serving Suggestions

This dish shines as a holiday side (hello Thanksgiving or Christmas!), but I also love it as a meatless main with roast potatoes and a big leafy salad. It’s also a dream alongside grilled chicken or a juicy steak. Basically? It plays well with so many things.

💬 If you’ve tried this roasted cabbage with parmesan sauce and pangrattato or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Roasted cabbage with parmesan sauce and pangrattato (Italian breadcrumbs) – a flavor-packed, crunchy, creamy side dish perfect for holidays or cozy Sunday dinners. Find step-by-step photos and more recipe tips above.

Preheat oven to 395°F / 200°C.

Line a flat baking tray with parchment or lightly grease it. Arrange cabbage wedges cut-side down.

Brush both sides with olive oil, sprinkle with salt and pepper.

Roast on the middle rack for 25 minutes, then move to a higher rack for 5 more minutes to crisp up.

For the pangrattato, heat olive oil and butter in a skillet. Add garlic, cook 10 seconds. Stir in breadcrumbs, thyme, salt, and pepper. Cook 2–3 minutes until golden. Set aside.

For the sauce, melt butter in a saucepan. Add flour and stir into a roux. Add garlic, then slowly whisk in stock until smooth. Stir in cream and parmesan. Let it melt, taste and season as needed.

To serve, spread sauce on a serving dish, top with roasted cabbage, and sprinkle over pangrattato. Garnish with fresh thyme if you like.

Can I cut the cabbage in steaks instead of wedges Absolutely. Just keep them about 1 inch thick so they hold together well and cook evenly.

Can I make this dairy-free? Yes – use plant-based butter and cream, and a vegan parmesan or nutritional yeast.

Make-ahead: Roast the cabbage and prep the pangrattato in advance. Reheat cabbage in the oven and crisp pangrattato in a dry skillet.

Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the oven to maintain crispness.

Add-ins: A pinch of nutmeg in the sauce or a squeeze of lemon before serving adds extra zing. Crispy bacon or pancetta would add a little extra saltiness.

Make it vegetarian: Use veggie stock in the sauce, and you’re good to go.

Calories: 260kcal | Carbohydrates: 16g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 862mg | Potassium: 315mg | Fiber: 4g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 52mg | Calcium: 195mg | Iron: 1mg

Keywords: Roasted cabbage with parmesan sauce and pangrattato, Roasted cabbage with parmesan sauce, oven-roasted cabbage
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February 8, 2026