Vegetarian ideas: 35 meatless dishes

Dinner doesn't have to include meat to be delicious. From chili, to burgers, to salads of all sorts, you'll find new takes on old favorites on this lists, and a few surprises, too.

Roasted squash and quinoa salad

Beyond The Peel
Roast butternut squash with flavorful cumin for a side dish. Toss any leftovers the next day with greens, quinoa, nuts, dried fruit of your choice, and a citrus dressing.

By France Morissette and Joshua SpragueBeyond The Peel 

2 cups roasted squash

2 cups cooked quinoa

2 cups baby kale and baby chard (or greens of choice)

1/2 cup dried cranberries (or raisins)

1/2 crushed pistachios (or nuts of choice)

Crumbled feta to garnish (optional)

Cumin Dressing (below) or dressing of choice

In a large bowl, add the cooked squash. Sprinkle with salt and pepper to taste. Add the quinoa, greens, cranberries and pistachios. Toss the salad with the dressing and serve immediately.

Note: This salad will hold up nicely to the dressing, minus the greens. You can always add the salad greens at a later time if you’d like to add the dressing now and allow the flavors to marry. Also a good idea if you’re bringing this to someone house for dinner.

Cumin dressing

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon cumin seeds

1 tablespoon honey (vegans use agave or sweetener of choice)

In a small frying pan over high heat, add the cumin seeds and toast until fragrant, about 1 minute. Remove from heat. Using a mortar and pestle, grind the cumin seeds. Combine the lemon juice, oil, cumin and honey. Whisk until well combined.

Note: If the salad won’t be eaten all at once, add the dressing to each serving individually to preserve the freshness of the greens.

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