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How to Roast Buckwheat in Oven

Learn how to roast buckwheat groats in the oven to make them into kasha. This buckwheat roasting method is quick and easy.

close up of buckwheat kasha with measuring cup.

Buckwheat is a nutritional powerhouse that originated in Eastern Europe. It's known for its lovely nutty flavor that you can't get from any other grain.

It's naturally gluten-free and is incredibly versatile as it can be served sweet or savory, as porridge or a healthy side.

But roasted buckwheat is different than raw buckwheat groats in both flavor and texture. It's essential to know what product you're working with because preparation will be different.

This post is specifically on how to roast buckwheat groats in the oven. We're transforming raw buckwheat groats into toasted buckwheat kasha.

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Why you'll love roasted buckwheat

Taste: boasting nutty and earthy flavor, roasted buckwheat is more intense than raw buckwheat groats
Texture: unlike buckwheat groats, roasted buckwheat retains it's texture and shape
Level of difficulty: roasting raw buckwheat groats in bulk in the oven is much simpler than over a stove top

💭Good to Know: Buckwheat has no wheat or gluten and is a great choice for those with gluten sensitivity.

What is buckwheat?

Buckwheat is not technically a grain but rather a seed from an herb related to rhubarb. These seeds, or groats, are a staple carbohydrate food used in numerous dishes in Asia and norther climates.

Buckwheat is used in everything from soba noodles in Japan to buckwheat flour and buckwheat pancakes in the US to blini in Russia.

Interestingly, buckwheat can also be used to make pillows giving us that perfect night's sleep. Obviously, this seed is incredibly versatile.

Is buckwheat healthy?

Contrary to what the name suggests, it has no relation to wheat and is naturally gluten-free, making it a wonderful substitution for gluten products.

For a grain, or seed rather, it's supremely nutrient-rich. High in fiber and packed with protein clocking in at 13 grams per serving.

It's also rich in a whole spectrum of vitamins B, as well as lysine, calcium, magnesium, and vitamin E. Its high quercetin content also makes it a superb seed for those allergy sufferers.

Despite it's classification, buckwheat is considered a whole grain by the USDA. Whether you consider buckwheat a seed or grain, it's clearly a good choice.

💭Did you know? Buckwheat has many health benefits. It's a good source of fiber, high in essential amino acids, and a great source of potassium.

Difference between kasha and buckwheat groats

buckwheat groats and kasha on white towel.

You may have noticed that buckwheat, buckwheat groats, and kasha are used interchangeably. But it's important to know that they have very important distinctions.

Though buckwheat is generally referred to as the culinary pseudo-grain, it's actually the flowering plant in the knot weed, sorrel, and rhubarb family. It's cultivated for it's edible seeds as well as grown as cover crop.

Buckwheat groats are simply the hulled grain-like seeds of buckwheat plant. The outer husk is stripped away, exposing these seeds to be harvested and cooked. Groats are raw buckwheat with a slightly green or tan tint to them.

Kasha, in English terminology, is roasted buckwheat grains. It's actually a misnomer considering that the Russian word kasha is translated as "porridge", which is the consistency of cooked buckwheat groats. Packaged kasha can be found at your local Eastern European market. But it's just as easy to roast buckwheat with a rimmed baking sheet and an oven.

💭Helpful Tip: You may have a hard time finding raw buckwheat groats in your neighborhood grocery store. Instead, check out health food stores for this pseudo grain.

Roasted Buckwheat Benefits

In short, roasting brings out the rich, nutty flavor of the buckwheat. But there is also a functional reason to roast buckwheat.

Roasting buckwheat hardens the shell of whole buckwheat grains giving more structure. As a result, the grains retain their texture and shape.

Think of it this way: untoasted buckwheat groats gives you more porridge like product while buckwheat kasha will produce separate kernels.

Do you see why kasha shouldn't be used to describe roasted buckwheat? It's the raw groats that makes buckwheat porridge.

Kasha is great in any recipe that calls for long-grain fluffy white rice. And yet it also works great as a replacement for mashed potatoes. Kasha can easily be used as groats but buckwheat groats won't always work as kasha.

Step-by-Step Instructions

The printable instructions are below in the recipe card for your convenience.

It's so easy to roast buckwheat in the oven. All you need is a pound of raw buckwheat groats and a large rimmed baking sheet. This is the easiest way that garners the best results.

Step 1. Spread raw buckwheat groats on a rimmed baking sheet in a single layer. Roast in a preheated oven at 325 degrees Fahrenheit for 25 minutes. Shake to shuffle the grains halfway through the cooking.

Step 2. You'll notice the buckwheat will start turning from green to golden brown. After toasting, remove from oven and allow to completely cool before transferring to an airtight container.

Storage Instructions

How do you store roasted buckwheat?

Storing buckwheat is just as easy as storing any other types of grain. Transfer the completely cooled buckwheat grains into an airtight container like mason jar and store in a cool, dark, and dry place.

It will be good for up to 6 months.

To extend shelf life, make sure it's kept away from heat, moisture, light and air.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: stainless steel baking sheet
Ingredients: raw buckwheat groats
Storage Supplies: wide-mouth mason jars, glass snap containers

Buckwheat Serving Suggestions

If you're ready to add buckwheat to your meal planning list - you won't regret it.

Our favorite way to serve buckwheat is as a side dish like any other whole grains. Buckwheat is extremely versatile and can often be used to replace rice, potatoes, pasta, and more.

It can be enjoyed as morning breakfast cereal with some warmed raw milk, unsalted butter, and a maple syrup. But if mushy buckwheat isn't your thing, a great way to add extra nutrient punch is toss some buckwheat kernels into a salad.

Either way, it's clear that we need more buckwheat in our lives. There are so many different ways to enjoy it. And it's especially great as a regular part of a healthy gluten-free diet.

💭Make it Nutrient-Dense: Cook buckwheat in bone broth to increase nutrient content. Here's an easy Instant Pot Chicken Bone Broth recipe.

FAQs

What does buckwheat taste like?

Roasted buckwheat is commonly described as having a nutty flavor much like rye or wheat. Raw buckwheat or buckwheat groats is milder in flavor and can often be eaten as porridge, similar to oatmeal. Raw or toasted, buckwheat can be served sweet as well as savory.

Do I need to soak or sprout buckwheat groats?

Traditionally, sprouting grain was a common practice done to increase nutrients and neutralize phytic acid found in grains. Although it's ideal to soak the buckwheat groats first before toasting them, that isn't always possible in our fast-paced life. It is a matter of personal preference and time commitment. This kasha was roasted with non-soaked buckwheat groats.

Can you east toasted buckwheat raw?

Raw grains, toasted or not, should not be consumed regularly. Grains, including pseudograin like buckwheat, contain substances that are irritating to the gut. These substances are neutralized during cooking.

Looking for more healthy basics? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

roasted buckwheat kasha in glass container.

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4.94 from 48 votes

How to Roast Buckwheat in Oven

Learn how to roast buckwheat groats in the oven to make them into kasha. This buckwheat roasting method is quick and easy.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: European, Russian, Ukrainian

Keyword: buckwheat, kasha, roasted buckwheat

Servings: pound

Calories: 1556kcal

Author: Anya @ Prepare & Nourish

Equipment

rimmed baking sheet

Ingredients

1 pound buckwheat groats

Instructions

Preheat oven to 325 degrees Fahrenheit. Spread buckwheat groats on a rimmed baking sheet in a single layer. Toast for 25 minutes, shaking to mix the kernels halfway during cooking.
Remove from oven and allow to cool completely. Transfer to an airtight container.

Notes

Store roasted buckwheat in a dry and dark place for up to 6 months.
Recipe makes 1 pound of roasted buckwheat. Nutritional information is calculated for the entire batch of buckwheat, not per serving.

Nutrition

Instant Pot Chicken Bone Broth Recipe

This homemade Chicken Bone Broth recipe is made in the Instant Pot in a fraction of the time. This simple recipe makes the most gelatinous and nutritious chicken broth and is wonderful as a base for soups, gravies, and other uses.

bone broth with oregano leaves in white mug

There's not much to homemade chicken broth. Some poultry bones, chicken feet, parsley sprigs, a carrot or two and perhaps other seasonings to bring the flavors out.

And yet, broths have been prominently featured in traditional cultures around the world for millenia.

Whether you're following GAPS, paleo, Whole30 or just a healthy gut diet, you should be making and consuming bone broth regularly.

The traditional way to making bone broth has always been "low and slow".

A long simmered broth always includes high quality animal bones and several hours to several days of cooking.

But when time is short, the pressure cooker is a good alternative to condense 24 hour into 120 minutes. Making nutrient-dense chicken broth has become regular endeavor with little effort thanks to the Instant Pot.

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Why you'll love this recipe

Nutrient dense: we know the benefits of bone broth are many but adding the chicken feet adds so much collagen to your broth
Mild flavor: using chicken (even with the feet), the broth comes out rich in nutrition but mild in flavor, making it suitable for most recipes
Quick broth: You can achieve the same end result using the Instant Pot in less time than if you were using a slow cooker or stove top
Easy recipe: Using the Instant Pot for homemade chicken broth is the best way to use this popular appliance.
Zero food waste: As is common in broth, use what you have: carcass from leftover roast chicken, cooked bones or raw bones, whatever vegetable scraps you have on hand.

💭Good to Know: Working broth into your weekly homemaking rhythm is a wonderful way to let nothing go to waste while also including so much nutrition to your meals.

Ingredients

This is an easy way to make nutritious bone broth. It's a simple recipe that does not involve roasting the bones.

Though the ingredient list is flexible, this is a good base to start with especially if this is your first time making bone broth.

Chicken broth ingredients on a roasting sheet.

chicken carcass: This is good from a roast chicken or any leftover bones. Raw chicken backs (as pictured here) also work great. Check your local butcher for chicken backs as they are generally super cheap cuts and considered waste or discard.
chicken feet: These are a must, if you want a truly thick gelatinous, collagen-rich broth. They usually already come cleaned and ready to be used in soups. For maximum nutrition, find chicken feet from pastured and organic chickens.
kitchen scraps: These can be veggie scraps like carrot ends and random celery pieces or even onion skin (again use organic if possible). If you don't have vegetable scraps, use one whole onion (peel if not organic), a few carrots and a handful of celery ribs.
aromatics: These can be any fresh herbs like thyme, oregano, rosemary, parsley, and bay leaves. Go easy on the very potent herbs like rosemary and oregano as they may overpower the broth.
salt & pepper: This is important to a good recipe but like with herbs, go easy and adjust as needed.

Another ingredient that didn't make the list but is important nonetheless is apple cider vinegar. Though optional, this common staple is used to draw the minerals from the bones.

Keep reading for an FAQs on this topic below.

💭Make it Nutrient-Dense: Jewish tradition considered the use of chicken feet for bone broth to be the secret to truly nutritious broth.

Substitutions

Making a batch of bone broth shouldn't be difficult, time consuming, or budget restrictive.

Traditionally, homemade chicken broth uses very simple ingredients that are readily available. The ingredients in the recipe card should be used as a general guideline rather than a hard rule.

bones - carcass from roasted chicken, any leftover chicken bones, other poultry bones like from legs or drumsticks, chicken necks, and cartlidge
veggie scraps - any vegetable trimmings such as onion skins, celery leaves, mushroom stems, carrot and parsnip peels, or the actual vegetables themselves
aromatics - ginger, garlic (with the skin), parsley stems, any fresh or dried herbs such as rosemary, thyme, and oregano, bay leaves

How to make gelatinous bone broth

The collagen in the bones is what gives broth that quintessential gelatinous feature when cooled. If your broth isn't gelling - don't worry. It's still high in nutrition and good to consume.

It just means that the ratio of collagen to water isn't proportionate. Make sure you are enough water to just cover the surface of the bones and veggie scraps. It's always better to add more bones.

A foolproof way of getting gelatinous broth is by using chicken feet as it's incredibly rich in collagen.

broth in white bowl with onions carrots and bay leaves.

Chicken Feet Bone Broth

If using chicken feet in your bone broth makes you queasy - I don't blame you. And yet this is the very thing that will yield a flavorful broth dense with gelatin.

Chicken feet can be found at most ethnic grocery stores as well as health food stores like Whole Foods. The best place to start is to ask your meat source at the farmer's markets and farm stands.

You may need to reserve them ahead of time. Since chicken feet aren't a popular cut of meat, most farmers won't bring it to town when cooler space is limited.

When making broth, it's important that you source the best quality, free-range chickens for maximum nutrition. But consuming broth from conventionally grown chickens still has many benefits.

If using conventionally grown chicken, I would skip the chicken feet and focus more on using chicken carcass and backs.

💭Pro Tip: Look for cleaned chicken feet. These will not have a papery yellow membrane adhered to them. If they do, they need to be properly prepared first.

Helpful Tips

🗓Make-Ahead Tip: It's a good idea to have a supply of homemade chicken bone broth on hand for all the different uses. It freezes beautifully for longer storage.
🚫Food Safety: Fat will rise to the top of bone broth. That is normal and it creates a seal allowing the broth to be stored for longer. But if broth won't be consumed within a week, freeze it in wide-mouth mason jars with 2 inches of headspace.
💲 Money Saving Tip: The fat that rises to the surface may be used in stir-frys and soups when sauteing vegetables.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Instant Pot chicken bone broth recipe calls for these ingredients: chicken backs or carcass, chicken feet, carrots, celery, onion, fresh thyme, bay leves, garlic, salt and pepper.

adding all ingredients to instant pot for chicken bone broth.

Step 1. To your inner pot of Instant Pot, add chicken bones and chicken feet, vegetable scraps, garlic, bay leaves, thyme, and salt and pepper.

Step 2. Add 2 tablespoons of apple cider vinegar or ¼ cup of white wine and add enough water to cover all the contents.

chicken and vegetables in water in instant pot.

Step 3. Transfer the inner pot to the Instant Pot. Close the lid, turn the safety valve to "sealing" and set to "soup". Manually increase the time to anywhere from 90 to 120 minutes.

cooked broth with bay leaves and carrots.

Step 4. After the cooking cycle has been completed, allow the Instant Pot to naturally release pressure. This will take approximately 20-30 minutes. You can use the quick release pressure if short on time but not advised.

💭Helpful Tip: Cooking time in the Instant Pot is flexible but keep in mind that in order to achieve a rich bone broth, you need to aim closer to 90 to 120 minutes. But if short on time, you can go as low as 60 minutes.

collecting meat and bones in colander for bone broth.

Step 5. Once the pressure has been fully released and it is safe to do so, scoop all the solid contents out from the pot. Transfer to a colander set over a glass bowl to collect all broth.

broth in a mason jar with fresh parsley.

Step 6. Strain your chicken bone broth through a fine mesh sieve. You can do this directly into mason jars using a funnel and sieve. Or strain into a glass container with a spout for easy pour.

Helpful Tools & Links

Below are some affiliate links that may be helpful to you as you make this easy bone broth. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

Tools: chef knife, cutting board, Instant Pot pressure cooker, Instant Pot tempered glass lid, mesh strainer, large glass container with spout, funnel
Ingredients: real salt, black peppercorns , apple cider vinegar
Storage Supplies: wide-mouth mason jars, Weck juice jars with lids, portioned Souper Cubes

overhead of chicken bone broth with oregano leaves and carrots.

Serving Suggestions

There are so many ways to incorporate homemade bone broth into your diet.

Don't limit the use of bone broth to just soups. You can use it in most recipes that call for liquid, like to thin out gravies or reheat thick leftovers. You can also cook grains in bone broth to increase the nutrient profile.

Check out this post on How to Cook Perfect Rice in Instant Pot using broth. Or swap out water for bone broth in this Instant Pot Millet recipe.

Some great soup candidates using chicken broth recipe are this 5-minute Egg Drop Soup (perfect for breakfast), Meatball Soup, White Chicken Chili, and Hamburger Vegetable Soup.

And lastly, there is nothing wrong with drinking it straight out of a mug.

Storage and Freezing Instructions

To store: The best way to store broth is in a wide-mouth mason jar but any airtight container will work. Store broth in the refrigerator for up to 1 week.

To freeze: If you won't consume broth within one week, you can freeze it. But make sure you leave at least an inch of headspace in the jars so they don't shatter in the freezer. You can also freeze them in measured out freezing trays like this 1-cup Souper Cubes and then transfer to freezer bags. This makes it super convenient when you only need small amounts like for gravies.

broth stored in mason jars with green parsley.

FAQs

Is it necessary to roast bones for chicken bone broth?

Chicken broth is generally milder than beef broth. As a result, it is not necessary to roast the chicken bones before making broth.

Why is apple cider vinegar added to bone broth?

The addition of something acidic like vinegar helps to draw minerals, particularly magnesium, calcium, and potassium, into the broth. It's an important ingredient in making nutrient-dense bone broth.

What can I use instead of apple cider vinegar?

Though we are using a very small amount in the bone broth, apple cider vinegar may build flavor that people aren't fond of. An alternative to apple cider vinegar is white wine vinegar. If skipping vinegar altogether, try dry white wine. If using wine, double the amount called for vinegar to get the same acidity.

Where is the best place to purchase high-quality chicken feet?

The best source to purchase chicken feet is by asking your meat farmer at the farmer's market. You may need to reserve these in advance. Asking the meat butcher at stores like Sprouts and Whole foods is also a good idea. As is buying them in bulk at Azure Standard, a natural food wholesaler.

Looking for more healthy recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

chicken bone broth in white mug with carrots.

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5 from 1 vote

Instant Pot Chicken Bone Broth

Prep Time5

Cook Time2

Coming to Pressure/Resting Time40

Total Time2 45

Course: Soup

Cuisine: American

Keyword: bone broth, chicken bone broth, instant pot broth, instant pot chicken bone broth

Servings: servings

Calories: 142kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

3 pounds chicken bones carcass, necks, backs, breastbones, wings
1 pound chicken feet
1 yellow onion
2 carrots
3 celery ribs
6 garlic cloves
3 bay leaves
6 sprigs fresh thyme
1 tablespoon sea salt
1 tablespoon black peppercorns
2 tablespoons apple cider vinegar
4 quarts filtered water

Instructions

To your inner pot of Instant Pot, add chicken bones, chicken feet, all vegetables, garlic, bay leaves, thyme, and salt and pepper. Add apple cider vinegar.
Add enough water to cover all contents just below the max line. Transfer the inner pot to Instant Pot. Close the lid and set safety valve to "sealing". Set to "soup" and manually increase time to 120 minutes.
After cooking cycle has completed, allow the Instant Pot to naturally release pressure (NPR). Once it is safe to do so, open the lid and remove all solid contents into a colander over a glass bowl to catch broth.
Strain the chicken broth through a find mesh sieve. This may be done directly into jars or a large measuring cup.

Notes

This recipe makes approximately 3 quarts of chicken bone broth. A serving size is 1-½ cups of broth.
Apple cider vinegar may be swapped with white wine vinegar or ¼ cup of dry white wine.
Any combination of chicken bones and veggie scraps will work but in order for broth to gel, you want to make sure you use more bones than water.
Chicken broth can be stored in the refrigerator for up to 1 week.
To freeze, leave at least an inch of headspace in the wide-mouth jars and transfer to the freezer once cooled to room temperature. You can also conveniently freeze in portioned freezer ice trays like Souper Cubes and then transfer to freezer bags.

Nutrition

How to Cut and Cook Spaghetti Squash for Long Strands

Find out how to cut and cook spaghetti squash to get those long strands. It's easily roasted in the oven and is a great alternative to pasta.

There are quite a few methods for cooking spaghetti squash, but nothing beats the traditional oven roasted method.

Aside from the initial labor of cutting the squash, the actual cooking time is very hands-off and yet produces the best tasting al dente low carb spaghetti.

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❤Why you'll love this method

Taste & texture: Fresh, crunchy, yet tenderly cooked, al-dente pasta but without the heavy carbs. But there is a specific way to cut and cook the spaghetti squash to get those long strands.
Healthy: This spaghetti squash pasta is paleo, Whole30, low carb and keto.
Versatile: Enjoy this with chicken, fish, steak or even eggs. Garnish with the basics like parmesan cheese and parsley or go all out and top with bolognese sauce.
Easy: Choose one of the 3 methods below to cutting the squash - there's something for everyone.

spaghetti squash rings on rimmed baking sheet

💭Good to Know: Winter squashes like spaghetti squash, acorn squash and butternut squash are a great source of vitamins A and C, which are both essential during the cooler months.

🍲Ingredients

This recipe has very simple ingredient list.

spaghetti squash: These are very popular right now and will be well into spring. Choose firm squash with no blemishes.
salt & pepper: basic seasoning of these staples but feel free to season with your favorites.
oil: I used avocado oil but good olive oil works. An avocado oil spray would be even better for ease and convenience as it covers a broader surface area.

See recipe card for detailed instructions.

💭Helpful Tips

🕐Time Saving Tip: Cook time will vary depending on the size of your squash. The times listed in the recipe card a are a general suggestion but for quicker results, look for smaller squash.
🗓Make-Ahead Tip: Spaghetti squash can be made in advance and stored in a closed container in the refrigerator for up to a week. I often make enough to last me for a few meals.
🚫Food Safety: Always wash all produce, even those that you will be discarding the peel or skin. The bacteria and any pesticide residue can be transferred to the flesh of the fruit during cutting.

🔪How to cut spaghetti squash for long strands

The most important thing to remember about spaghetti squash is that the strands run crosswise not lengthwise.

This means that when you cut your squash lengthwise, from stem to bottom, as is commonly instructed, you are significantly reducing their natural luscious lengths by cutting them in half.

The best way to achieve long spaghetti-like strands is to cut the squash crosswise (between stem end and bottom).

You can do this with raw squash or cooked, but be sure to cut it correctly for longer strands.

How to cook spaghetti squash cut in rings

The complete printable recipe is below in the recipe card for your convenience. It includes instructions for all three methods.

This basic recipe calls for these ingredients: spaghetti squash, avocado or extra virgin olive oil, and salt and pepper.

This is my favorite way to cook spaghetti squash for those pasta-like strands. It's the best method that gives you best results, in flavor and texture.

Step 1. Using a sharp chef's knife and holding tightly to the stem with no-dominant hand, cut spaghetti squash crosswise into rings 1-½" thickness. Depending on the size of squash, you should end up with 4-7 rings.

spaghetti squash rings seasoned with oil and salt and pepper.

Step 2. Remove the seeds and flesh and season with salt and pepper and oil. I prefer either extra virgin olive oil or avocado oil for their high smoke point. Roast in the oven for 30-40 minutes or until tender.

Step 3. Remove from oven and separate the squash strands using a fork. Discard the skin of the squash.

Step 4. Separate the spaghetti squash strands for the remaining rings and transfer to a container or serve directly in the rings.

💭Pro Tip: Roasting spaghetti squash in the rings makes a very impressive presentation. Serve rings of flaked spaghetti squash directly on dinner plates and spoon sauce or protein on top of the squash strands.

How to cook spaghetti squash cut in half

This comes a close second to the rings method. Contrary to how you've been taught on the internet, it's better to cut the squash crosswise, not lengthwise to achieve the longest strands.

Step 1. Cut the uncooked squash in half crosswise using a sharp knife. Remove seeds and flesh and season with salt and pepper and oil.

halved spaghetti squash roasted on sheet.

Step 2. Roast on rimmed baking sheet cut side down. Separate squash strands using a fork.

How to bake whole spaghetti squash

This method works when you are short on time and can't safely cut the squash into rings. Once the squash has been roasted, the butter cuts through effortlessly.

The only drawback to this method is that it's hard to control how al dente the squash comes out.

Step 1. Prick holes throughout the squash. This will foster proper heat circulation and also allow the steam to escape.

cutting roasted spaghetti squash in half.

Step 2. Roast the entire squash for 50-60 minutes, flipping it over halfway during the roasting time to ensure even cooking.

removing seeds in roasted spaghetti squash.

Step 3. Remove from oven and allow to rest for 5 minutes. Cut the squash in half.

Step 4. Using a kitchen towel to secure the squash halves, remove the seeds and flesh and separate the squash into strands using a fork.

🔪Helpful Tools & Links

Tools: chef knife, cutting board, stainless steel baking sheet,
Ingredients: real salt, black pepper, olive oil, avocado oil spray,
Storage Supplies: glass snap containers

🥗What to serve with spaghetti squash

In short, any way you would eat traditional spaghetti you can eat the squash spaghetti as well.

Enjoy as a side dish with your favorite spaghetti, bolognese, or marinara sauce
With your favorite alfredo sauce
Make "Lazy" Carbonara: whisk 2 eggs together with ½ cup of parmesan cheese. Gently toss and cook over medium heat on a well-greased skillet. Top with bacon bits and fresh parsley.
Add a dollop of fresh basil pesto over the squash and enjoy with baked salmon or chicken.
Add spaghetti squash to soups that call for pasta like this Healthy Vegetable Soup or Chicken Noodle soup
A simple seasoning of salt and pepper and drizzle of your favorite oil (mine is La Tourangelle Roasted Walnut Oil).

💭Make it Nutrient-Dense: Swapping spaghetti squash for regular pasta is an easy way to bump up the nutrient profile of a meal.

♨️Storage and Reheating Instructions

To store: The easiest way to store leftovers are in an airtight container in the refrigerator for up to 6 days.

Storage containers: These glass snap containers are perfect for leftovers

To reheat: Heat stainless steel pan over medium-high heat and add a little oil. Heat squash spaghetti pasta until warmed through, turning and tossing regularly.

spaghetti squash with fresh parsley on a white bowl.

💬FAQs

How do you make spaghetti squash crunchy?

The best way to enjoy spaghetti squash is when it's still a tad crunchy or al dente. This is largely why using this method to cut and cook spaghetti squash will yield long strands. It's superior to steaming it in the pressure cooker.

You have more success with al dente squash strands when you roast because you have more control over the cooking process. You can periodically check for doneness with a fork or knife and remove as soon as you are happy with the texture.

Can I cook spaghetti squash in the Instant Pot?

Spaghetti squash can be cooked in the Instant Pot, although it is not recommended for long al dente strands. Roasted spaghetti squash is unparallel to steamed squash (which is exactly what the pressure cooker does - it steams it!). It has that impeccable golden flavor that you can only obtain from indirect heat.

Help! The spaghetti squash is still not fully cooked.

If you prefer your spaghetti squash fully cooked instead of al dente, finish cooking on the stove top. Heat a stainless steel pan with a little olive oil and toss your spaghetti squash over medium-high heat to cook to desired doneness. You may also add your sauce of choice and coat well.

Looking for more healthy basics? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

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5 from 1 vote

How to Cut and Cook Spaghetti Squash for Long Strands

Find out how to cut and cook spaghetti squash to get those long strands. It's easily roasted in the oven and is a great alternative to pasta.

Prep Time10

Cook Time1

Resting Time15

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: roast spaghetti squash, spaghetti squash, spaghetti squash long strands

Servings: servings

Calories: 71kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 spaghetti squash approximately 4-5 pounds
1 tablespoon avocado oil or extra virgin olive oil
salt & pepper

Instructions

How To Cook Spaghetti Squash Cut in Rings

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a sharp chef's knife and sturdy cutting board, cut the squash in 1-½" rings. It helps to hold the stem with your non-dominant hand.
Remove the seeds and flesh from all rings. Season the rings with salt, pepper and oil evenly and place on a parchment paper lined baking sheet.
Roast for approximately 30-40 minutes or until cooked to your liking. Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.

How To Cook Spaghetti Squash Cut in Half

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a sharp chef's knife and sturdy cutting board, cut the squash in half crosswise (not lengthwise from stem to end). It helps to hold the stem with your non-dominant hand.
Remove the seeds and flesh. Season with salt, pepper and olive oil evenly.
Place the squash cut side down on a parchment paper-lined baking sheet. Roast for about 40 minutes or until tender. Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.

How to Cook Spaghetti Squash Whole

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a small paring knife. prick holes throughout the squash.
Transfer to a baking sheet and roast for approximately 55-60 minutes or until tender to your liking. Flip the squash over halfway during the roasting time to ensure even cooking.
Remove from oven and allow to cool enough to handle. Cut in half crosswise (not lengthwise from stem to end). Remove seeds and separate the squash into strands using a fork.

Video

Notes

Cooking times will vary depending on the size of the spaghetti squash. Generally, the smaller the squash the quicker it will roast.
It may benefit to check for desired doneness by poking with a knife.
Cooked spaghetti squash will keep in the refrigerator for up to 1 week.
A serving size is approximately 1 cup of spaghetti squash. A 4-pound squash will yield approximately 5-6 cups of cooked squash.

Nutrition

This post was originally published February 2019 but has since been updated to include helpful information.

Pumpkin Chili Recipe with Ground Turkey

This pumpkin chili is proof you don't need beans for big flavor. It's hearty, veggie-packed, and naturally rich without any dairy. This pumpkin chili with turkey is a great meal for cozy nights when you want something nourishing but easy to throw together.

a white bowl full of pumpkin turkey chili with red onions and avocado.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 20 minutes to cook
Cooking Method: Stove-top with Instant Pot option
Dietary Info: Low-Carb, Whole30, Paleo, GAPS, Ancestral diet
Tools Needed: sharp knife, cutting board, and pot
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Pumpkin Chili with Turkey

Oh, this pumpkin turkey chili? Let me count the reasons I'm obsessed.

It's hearty enough to feel like a full-on meal, but with pumpkin and a ton of veggies sneaking in, it's quietly pulling double duty.

You get the cozy, comforting vibes of chili without it being heavy or overstuffed with beans, and it's the kind of recipe that's ready to flex however you need it.

Serve it over bone broth rice, stuff it in baked potatoes, or just eat it straight from the pot.

It's like the versatile, flavorful hero every fall weeknight deserves.

Ingredients for Pumpkin Chili

ingredients for pumpkin turkey chili with labels next to them.

Ground turkey: A good source of lean protein and takes on the flavors of the chili well. Can use ground chicken in a pinch.
Vegetables: A simple blend of yellow onion, green bell peppers, and a few celery ribs to give this chili substance, texture, and nutrition.
Seasonings: You can use individual spices and seasonings like ground cumin, oregano, smoked paprika, and chili powder or swap that out with 2 tablespoons of homemade taco seasoning.
Pumpkin puree: Make sure you use pumpkin puree not pumpkin pie filling and you'll need one 15-ounce can to give you rich, velvety texture and subtle sweetness that compliments the smoky flavor well.
Crushed tomatoes: Use any blend of canned or jarred tomatoes to make approximately 28 ounces. Some great varieties are fire-roasted tomatoes but regular crushed or diced tomatoes work too.
Broth: I like using chicken feet bone broth because it's nutrient-dense and full of collagen. But meat stock will work or beef bone broth for a more robust flavor.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Start with a healthy fat and use homemade broth to maximize nutrition. Go with jarred tomato products instead of canned to avoid BPA leaching into your food. Additionally, if you are adding beans, it's best that you soak them for better nutrient availability. Top with raw sour cream and raw cheddar to enhance live enzymes and probiotics. Learn more about these nourishing foods here.

a bowl of pumpkin turkey chili and a large pot to the side with a wooden ladle.

How to Make Pumpkin Chili Recipe

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

a stainless steel pot with diced onions and bell peppers.

Step 1. Saute

Add oil to the bottom of your pot and warm on medium-high heat until shimmering. Add diced onion, bell peppers, and celery, and saute until softened.

a pot with softened bell peppers and onions and ground turkey in center.

Step 2. Brown

Move the veggies to the sides, creating a well in the center. Add ground turkey directly to the center and brown, breaking up the meat with a flat wooden spatula.

a stainless steel pot with ground turkey, peppers, and seasonings.

Step 3. Season

Add minced garlic and all seasonings and stir to combine well and cook until fragrant.

a pot with broth, diced tomatoes, and pumpkin puree added to it.

Step 4. Simmer

Add pumpkin puree, diced tomatoes, and broth and stir to combine. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 minutes. Take off heat and serve.

Helpful Tips

Use a pot with thick bottom - You want to use a hefty pot to help distribute the heat evenly. A good quality stainless steel or Dutch oven will work.
Brown the meat - Make sure the ground turkey gets a bit brown. Keep the heat on high and avoid disturbing the meat too often. It adds big flavor and seals in the juices.
Deglaze the bottom - If you find that after sauteeing the veggies and browning the meat, there are stuck bits on the bottom, deglaze it with a little bit of broth and scrape the bottom with a flat wooden spatula.
Simmer for flavor - Let the pumpkin chili simmer but not vigorously boil. You want to gently cook it for at least 10 minutes to allow the flavors to mingle and the chili to thicken slightly. If time allows, simmer for 15-20 minutes.

💭Meal Prep Suggestion!
Double the batch and freeze for later use. This easy pumpkin chili recipe is a great meal prep option during busy weeknights.

a white bowl on a white towel with pumpkin chili and spoon inside and a half avocado to the side.

Serving Suggestions

Pumpkin chili is a hearty dish on it's own and doesn't need anything more for a satisfying and delicious meal. But you can pair with healthy cornbread, homemade tortilla chips or offer a baked potato to add some healthy carbs to your dinner.

I like to have a toppings bar complete with fresh cilantro, diced onions, avocado, raw sour cream, and raw cheddar. And make sure you add some fermented jalapenos for extra heat.

a spoonful of pumpkin turkey chili with diced avocados and red onions as garnish.

Frequently Asked Questions

How do I store and reheat pumpkin turkey chili?

Store leftover pumpkin chili in an airtight container for up to 7 days. These glass snap containers are perfect for leftovers but I've also stored chili in wide-mouth mason jars. To reheat, transfer the chili to a small saucepan and warm over medium-high heat, stirring often.

Can I freeze pumpkin chili with turkey?

Yes! It freezes well. Freeze pumpkin chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat.

Can I add beans to this chili?

Absolutely! While it's deliciosu beanless, you can add black beans, kidney beans, or even cannelini beans (white beans) for extra fiber and protein.

Looking for more related recipes? Here are some ideas:

Did you make this Pumpkin Chili? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

healthy pumpkin turkey chili in a white bowl with fresh cilantro and red onions as garnish.

Print Recipe

4.41 from 10 votes

Healthy Pumpkin Chili with Ground Turkey

This pumpkin chili is proof you don't need beans for big flavor. It's hearty, veggie-packed, and naturally rich without any dairy. This pumpkin chili with turkey is a great meal for cozy nights when you want something nourishing but easy to throw together.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: American

Keyword: pumpkin chili, pumpkin chili with turkey, pumpkin turkey chili, turkey pumpkin chili

Servings: servings

Calories: 121kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 tablespoons avocado oil, lard, tallow, or butter
1 yellow onion diced
1 green bell pepper diced
2 celery ribs chopped
1 pound ground turkey
4 garlic cloves minced
1 tablespoon chili powder
2 teaspoons smoked paprika
1 ½ teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon oregano
½ teaspoon black pepper
1 12-ounce can of pumpkin puree
1 28-ounce can of diced tomatoes
3 cups bone broth

Instructions

Add oil to the bottom of the Dutch oven or a thick-bottomed stock pot and heat on medium-high heat until shimmering. Add diced onion, bell peppers, and celery and saute until softened (approx. 5 minutes).
Move veggies to the sides of the pot, creating a well in the center. Add ground turkey directly into the center well and brown, breaking up the meat, (approx. 8-10 minutes).
Add minced garlic, chili powder, cumin, oregano, smoked paprika, and salt and pepper and stir to combine well and cook until fragrant, (approx. 2-3 minutes).
Add pumpkin puree, diced tomatoes, and broth and stir to combine. Increase the heat to high and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.
Serve chili with toppings like cilantro, green onions, jalapenos, sour cream, and cheese.

Video

Notes

Storage: Store leftover pumpkin chili in the refrigerator for up to 7 days. You can also freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat. To reheat: Gently warm in a small saucepan on stove top over medium-low heat, stirring frequently.

Instant Pot Instructions:

On saute, cook onions, bell peppers, and celery in avocado oil. Move the veggies to the side, creating a well in the center. Add the ground meat and cook, breaking it up.
Press cancel to turn off the saute function. Add garlic, seasonings, pumpkin puree, tomatoes, and broth. Stir to combine. Close lid, set the valve to sealing position, and cook on manual for 4 minutes.
When cooking cycle is complete, turn IP off and naturally release pressure or do a quick pressure release. Stir and serve with your favorite chili toppings.

Nutrition

Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette. This fall kale salad is naturally paleo and Whole30 boasting all your seasonal favorites.

kale salad with delicata squash on a white plate with bowl of salad to the side.

This fall kale salad is a nourishing, hearty, and flavorful salad that would make a great addition for your holiday meal. Or pair this with a healthy protein like roast chicken for an easy weeknight meal.

This salad embodies all the amazing flavors of autumn produce. It's a delicious salad that also happens to be naturally paleo, Whole30, and low carb.

Roasted delicata squash, sliced green apples, red onions all on a bed of nourishing kale and shaved Brussel sprouts. The delightful toppings consisting of pomegranate seeds, pepitas (pumpkin seeds) and a small handful of micro greens for a bonus nutritional punch are perfect to round off this healthy salad.

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Why you'll love this kale salad

Nutrient-dense - as is the heartbeat of this website, we love to increase the nutrient profile of our foods and this fall kale salad is no different. Read below why roasting your cruciferous veggies is actually healthier than eating them raw.
Versatile - there can be so many variations of this salad based on what you have available to you seasonally so don't get stuck if you don't have some of these ingredients.
Level of difficulty - Easy. Don't let looks deceive you - this salad is actually quite easy to prepare and put together.
Picky eaters - modify this salad to accommodate the picky eaters in your life.

💭Make it Nutrient-Dense: Cooking cruciferous greens like kale, spinach, and chard reduces oxalic acids allowing proper digestion and nutrient assimilation.

Why is it important to cook kale?

Were you influenced by the raw kale trend? I think we all fell victim. Turns out all that kale sitting in your gut isn't good for you.

The truth is, some vegetables are more nutritious when slightly cooked. Cruciferous greens such as spinach, chard, and kale contain a chemical known as oxalic acid, which can be irritating to the intestinal tract. It can also block nutrient absorption.

The oxalic acid binds with minerals such as magnesium and calcium and may cause them to crystallize throughout the body. This process can damage tissues and creating inflammation in the body. (source)

The good news is that cooking these greens is a simple way to reduce the oxalic acid content.

And this salad allows you to enjoy kale in its most nutritious state.

Ingredients

This delicious kale salad boasts all your favorite fall foods. It's a culmination of seasonal harvest with that perfect tang, crunch, and pop of flavor.

kale: I used curly kale but lacinto kale works beautifully too
Brussel sprouts: shredded or shaved so save some time and get bagged Brussels
delicata squash: this lovely gourd doesn't require peeling. It's much easier to handle and is perfect in this salad.
red onion: the crunch of red onions pairs well with the smoothness of the greens
granny smith apple: adds great flavor, texture, and crunch to the salad
avocado: makes this salad heartier and incorporates more healthy fats
pomegranate anvils and roasted pumpkin seeds: always nice to garnish with these fall must-haves.
staples like avocado oil, Italian seasoning, and sea salt
The balsamic vinaigrette comes together with extra virgin olive oil, balsamic vinegar, sea salt, dijon mustard, and black pepper.

See recipe card for exact quantities.

Substitutions and Variations

There are so many different ways to prepare this salad based on what is currently in your kitchen as well as what you have access to. But consider these subs and variations:

Greens: any kale will work - lacinto, curly, or dinosaur kale
Squash: instead of delicata, use acorn or butternut squash. In a pinch, you can also use sweet potatoes instead.
Apples: it is apple season so don't limit yourself to just the granny smiths. Use golden or honeycrisp apples for variety.
Add cheese: add some tangy goat cheese, white cheddar, blue cheese, or salty feta cheese for more flavor (and protein).
Add meat: speaking of protein, add a roasted chicken breast to round off the meal or crispy prosciutto for a fancier flare.
Dressing: the homemade dressing calls for balsamic vinegar but apple cider vinegar or simple lemon juice will work in a pinch.
Fun toppings: add dried cranberries, honey-glazed pecans, or roasted almonds for different topping.

delicata squash, micro greens, granny smiths on a bed of kale and Brussels sprouts.

Helpful Tips

🕐Time Saving Tip: packaged shaved Brussels sprouts and chopped kale from Trader Joe's or Sprouts to save time
🗓Make-Ahead Tip: cook kale, Brussels sprouts, and squash up to 2 days and keep it in the refrigerator until ready to assemble the salad; prepare all ingredients but store them separately up to 1 day to make assembling the salad easy
🚫Food Safety: serve dressing on the side; leftover salad without dressing can be stored in an airtight container in the refrigerator for up to 3 days

How to cook kale for nutrition

The best way to cook kale is gently roasting in the oven at 375 degrees Fahrenheit for 15 minutes. This way, it still retains the vibrant green color but won't have bitterness that raw kale salads often have.

What I love about this salad is that you can have kale, Brussel sprouts, and squash on the same pan which makes it super easy to pull this salad together.

If you're skeptical about eating cooked greens in a salad, I assure you this salad will win you over. That's because the vegetables aren't cooked to mush.

This harvest kale salad doesn't qualify as a warm kale salad because the greens and squash aren't served warm.

We are slightly roasting them in the oven for 15 minutes only (on the same pan as our squash!). The kale and Brussel sprouts still retain their shape, color, and texture but without the compromising effect of oxalic acid.

💭Good to know: Save a pan! Delicata squash cooks much quicker than other squashes. It's a great candidate to be roasted with kale and Brussels sprouts on the same pan.

delicata squash with peel on a bed of greens in a white bowl.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This autumn kale salad recipe calls for these seasonal ingredients: delicata squash, avocado oil, Italian seasoning, chopped kale, Brussels sprouts, red onion, granny smith apple, avocado, pomegranate anvils, and roasted pumpkin seeds.

For the balsamic vinaigrette, you will need extra virgin olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper.

Step 1. Roast Squash and Greens

roasting squash and kale together on a pan.

Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to make half-moons with ¼" thickness.

Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands. Spread in single layer on one half of a large, deep baking pan.

On the other side of the pan, toss chopped kale and shredded Brussel sprouts. It's okay if it's one big pile of greens. Season with salt and pepper if desired but not necessary.

Roast for 15 minutes. After that time, transfer the greens into a large salad dish to cool.

Turn the oven to low broil. Spread out the squash slices out more on the pan and pop them back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash.

Remove squash and allow to cool completely.

💭Helpful Tip: Use avocado spray instead of avocado oil to roast delicata squash. It's quicker with less mess and covers greater surface area than oil.

Step 2. Prepare rest of ingredients

While the greens and squash are roasting and cooling, prepare the rest of your ingredients.

Dice red onions into small cubes. Slice apple into small wedges or thin slices, depending on preference. Slice avocados into thin slices or dice into cubes, as desired.

Prepare pomegranate seeds and pumpkin seeds.

Step 3. Make balsamic vinaigrette

In a small jar, add extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper. Secure the lid and shake to combine well.

Step 4. Assembling the salad

bowl with harvest kale salad with green apples and avocado.

In a large bowl, spread out roasted kale and Brussels sprouts. Add roasted delicata squash, followed by apples, onions, and avocados. Top with pomegranate anvils and pumpkin seeds. Add a bit of micro greens for a nutritional boost.

Drizzle over the salad or serve dressing on the side.

Helpful Tools & Links

Tools: chef knife, cutting board, large mixing bowl, extra large stainless steel baking pan, serving bowl with lid
Ingredients: real salt, olive oil, avocado oil spray, Italian seasoning, balsamic vinegar
Storage Supplies: mason jars for leftover dressing, glass snap containers

balsamic vinaigrette poured over fall harvest salad.

Serving Suggestions

Serve in a large salad bowl like this one that comes with bamboo lid and serving utensils. Brilliant!

This fall harvest salad is a beautiful addition to your holiday meal. It pairs well with Spatchcock Turkey or Air Fryer Duck for Thanksgiving feast. But it can also be enjoyed on a weeknight with a healthy protein like salmon or roasted chicken. It also pairs excellently with this Chicken Potato Bake.

This salad is quite filling and nutritious. The delicata squash adds a wonderful layer of flavor and texture and substance.

Storage Instructions

To store: Leftovers (without dressing) can be stored in an airtight container for up to 3 days. Toss avocados as they will brown. With dressing, salad should be consumed within that day.

Storage containers: these glass snap containers are perfect for leftovers

FAQs

Can I eat raw kale in salad?

The short answer is yes but that doesn't mean you should eat kale raw. Kale is a cruciferous green, much like broccoli and cabbage, and should be cooked for proper digestion and nutrient absorption.

How can I make kale less bitter for salad?

Massaged kale has reduced bitterness but still retains those anti-nutrients that makes it hard to digest. Cooking kale, however, is the perfect solution to eliminate bitterness while also maximizing nutrition in this popular green. Pair gently cooked kale with an acidic base and you have kale with zero bitterness ready to be enjoyed.

Looking for more fall recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

delicata squash with micro greens and green apple on a bed of kale.

Print Recipe

5 from 56 votes

Autumn Harvest Kale Salad

This Autumn Harvest Kale Salad has slightly roasted kale and Brussels sprouts (for easier digestion), delicata squash, and tossed with tangy balsamic vinaigrette.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: American

Keyword: fall kale salad, healthy kale salad, kale crunch salad

Servings: servings

Calories: 238kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 delicata squash
3 tablespoons avocado oil or avocado oil spray
1 tablespoon Italian seasoning
1 teaspoon sea salt
6 cups curly kale chopped
3 cups Brussel sprouts shaved
¼ cup red onion diced
1 cup granny smith apple sliced
1 avocado sliced
¼ cup pomegranate anvils
¼ cup roasted pumpkin seeds

Balsamic Vinaigrette Dressing

¾ cup extra virgin olive oil
1 ½ tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 ½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Preheat oven to 375 degrees Fahrenheit. Cut ends of delicata squash, then cut in half lengthwise. Remove seeds and pith and cut to into half-rings ¼" thick.
Season delicata squash with Italian seasoning and 1 teaspoon of sea salt. Drizzle avocado oil and toss well with hands or use avocado oil spray. Spread in single layer on one half of a large baking sheet.
On the other side of the pan, toss chopped kale and shaved Brussel sprouts. Season with salt and pepper if desired but not necessary.
Roast for 15 minutes. Transfer the roasted greens into a large salad dish to cool.
Turn the oven to low broil. Spread out the squash slices out more on the pan and place back in the oven to broil for 3-4 minutes. Keep a close watch to avoid burning the squash. Remove squash and cool.
In a small jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, salt and pepper, and shake vigorously to blend everything.
To assemble the salad, spread cooled squash over the greens, followed by sliced green apples, sliced avocado, chopped onions, pumpkin seeds, and pomegranate anvils.
Pour balsamic vinaigrette over the salad and enjoy. Or serve dressing on the side.

Notes

To roast squash, use avocado oil spray for ease as it covers greater surface area with less mess.
The salad (without the dressing) can be kept in the refrigerator for up to 3 days in an airtight container.
Time-saving tip: roast greens and squash up to 2 days before assembling the salad; prepared salad dressing can be kept in the refrigerator for up to 7 days in teh refrigerator.
This recipe makes a large salad: 12 side salads or 6 generous salads. Cut the ingredients in half if making for a smaller meal.

Nutrition

This post was originally published October 2020 but has since been updated to include helpful information.

Fermented Green Tomatoes (Pickled Green Tomatoes Recipe)

Learn how to make Fermented Green Tomatoes (pickled green tomatoes recipe) and preserve those unripe tomatoes before the season ends. With the traditional method of lacto-fermentation, this pickled green tomatoes are easy, delicious, and packed with nutritional and digestive benefits.

Do you have unripe tomatoes hanging on your vines and you don't know what to do with them? Sure, you can have them ripen on the counter, but I would like to encourage you to preserve green tomatoes by lacto-fermentation instead.

The great thing about this recipe is when done right, these fermented green tomatoes taste very much like green tomato pickles. Tangy, crunchy, mildly sweet, and perfectly delicious. And the best part? it's full of health benefits that only the process of lacto-fermentation can offer.

Traditional pickled green tomato recipes call for a type of vinegar and the pickling process can be a chore with the water bath canner and other equipment. But fermenting green tomatoes uses the vegetable's natural sugars to preserve, giving them a unique and tangy flavor.

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What are Fermented Green Tomatoes?

First, let's clear up a common misunderstanding that green tomatoes are not a variety of tomatoes. And they are certainly not tomatillos.

Green tomatoes are simply regular tomatoes that have not yet had the chance to ripen. Either they have been picked off the vine purposefully mid-growing season, or the weather has forced them to be harvested.

Green tomatoes are usually in abundance during season transitions when summer slowly fades into fall. At this time, temperatures dip without giving these tomatoes a chance to ripen under the blaring sun.

But that doesn't mean these unripe tomatoes are a loss. In fact, many prefer fermented green tomatoes over red tomatoes because they resemble a pickle taste and texture, hence the title pickled green tomatoes.

For the purpose of this post, we will use them interchangeably but let me assure you, this pickled green tomatoes recipe does not have any white vinegar.

Instead, it uses lacto-fermentation, a metabolic process where glucose from food source like unripe green tomatoes is converted into cellular energy producing good bacteria like Lactobacillus.

green tomatoes in a mason jar with brine.

Why You'll Love These Green Tomatoes Pickles

Preserve the harvest - One of the best things about fermenting any vegetable is the ability to preserve it in its' prime to savor it at a different season. It's a lovely way to steward the seasonal bounty that we have the privilege to enjoy.

Save those unripe fruits - This fermented green tomato recipe is a simple way to salvage those unripe tomatoes off the vine before the first frost hits.

Gut-healthy condiment - As with most lacto-fermented foods, it's best enjoyed as a condiment or garnish to balance a healthy meal. That's because fermented tomatoes are rich in gut-healthy probiotics and beneficial enzymes, in contrast to traditional vinegar-based pickles. It's essentially a natural probiotic in food form.

Easy recipe - This method is super easy and ferments rather quickly. It has the flavor of traditional pickled green tomatoes but comes with many health benefits and a simpler process.

💭Fun Fact: While the origins of pickled green tomatoes are not definitive, they are commonly associated with Southern American cuisine, as it pairs well with the region's traditional foods, such as hearty stews and fried foods.

Ingredients for Fermented Green Tomatoes

Learn how to make fermented green tomatoes with 6 simple ingredients. This pickled green tomatoes recipe has only 30 minutes of active time but you will need to give it a few days to ferment and transform into tangy goodness.

ingredients for pickled green tomatoes including fresh dill, salt, dill seed, and cordiander seed.

Green tomatoes: Any unripe tomatoes will work, but the recipe instructions are specifically for medium-large tomatoes. You can use green cherry tomatoes for this recipe.
Fresh garlic: Adds wonderful flavor to any ferment, and this one is no different. Once fermented, these are also mild enough to eat on their own.
Chili pepper: I love using whole dried red chili peppers, but red pepper flakes work great too.
Dill seed and coriander seed: These are staples when it comes to pickling or fermenting vegetables, and they add incredible flavor.
Fresh dill: This fresh herb is optional but so good in this recipe.
Sea salt: It's important you use the best salt as that is the key to these truly lacto-fermented green tomatoes.

See the recipe card for exact quantities.

Substitutions and Variations

Fermenting green tomatoes yields a very pickle-like finished product. It uses all the flavors from lacto-fermented refrigerator pickles but in the form of a tomato, much like fermented cherry tomatoes. In other words, you can call these green tomato pickles.

It's the perfect recipe for those random remaining tomatoes on your plants at the end of the growing season. And the good news is that this quick pickle recipe is very forgiving. Remember to keep the salt ratio consistent to encourage prolific good bacteria growth.

Consider adding these flavorings when fermenting green tomatoes:

bay leaf or two
other seeds like celery seed or mustard seed
pickling spice (convenient!)
red onions

fermented green tomatoes in weck jar on white plate.

Make it Nutrient Dense

Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this recipe. Even though fermenting tomatoes is an incredibly simple process, you can take purposeful steps to turn this into a nutrient-dense meal.

Use local produce. Garden tomatoes are ideal but this time of the year, you can find green tomatoes at farmer's markets and in some grocery stores.

Serve with any meal. Adding a small serving of lacto-fermented foods at every meal is an easy way to increase probiotic diversity to your gut.

How to Make Fermented Pickled Green Tomatoes

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

The recipe for fermented green tomatoes is very straightforward, with no need for special canning equipment or vinegar. The hardest part is waiting for the green tomato pickles to ferment over a span of 6-8 days.

making salt brine in a mason jar with wooden spoon.

Step 1. Prepare brine

In a pint-size mason jar, dissolve salt with warm water. Set aside to cool while preparing the rest of the ingredients.

coriander and dill seeds in a mason jar with garlic and peppers.

Step 2. Add aromatics

To a quart-size jar, add coriander seeds, dill seeds, garlic cloves, and red chili peppers. You can crush the garlic cloves to infuse more flavor.

💭Pro tip: Use a wide-mouth mason jar when fermenting tomatoes for easier handling and filling.

Step 3. Cut tomatoes

Slice tomatoes in half and remove the stem end. Continue to cut them into quarters, then into smaller wedges.

Step 4. Fill jar

Transfer the green tomato slices into the jar with seasonings and pack them tight. Slip in the sprigs of fresh dill and try to leave about an inch headspace.

💭Pro tip: For best results, cut larger tomatoes into wedges approximately ½" - 1" at its widest part. This will ensure that green tomatoes pickles ferment evenly and quickly.

Step 5. Pour brine

Pour the brine mixture over the tomatoes, top it with the glass fermentation weight, and loosely cover.

upside down mason jar full of green tomatoes.

Step 6. Flip the jar

This step is optional. Flip the mason jar on its head for 1 hour to allow the seasonings to seep down. Return to upright position and set aside at room temperature away from direct sunlight.

Helpful Tips for Fermented Green Tomatoes

Time saving tip - When making the pickling brine, use warm water as it will help to dissolve salt quicker. Avoid adding hot brine to tomatoes.

Best lid - Use a wide-mouth mason jar lid to avoid rust from metal rings reacting to the salt content.

Fermentation weight - If there is no room for the fermentation weight in the jar, try again the next day when the tomatoes soften and you can push them down with the weight to keep them submerged.

Reuse brine - Use the leftover brine after fermenting tomatoes in salad dressings or use as a starter culture for future ferments. It's also great to repurpose and ferment other veggies once all tomatoes have been consumed.

Food safety - Wash tomatoes well first and make sure they are dry so you don't introduce any bad bacteria. Never eat anything with mold. Kahm yeast, crinkly white film, is a common and harmless growth but anything that looks fuzzy, pink, blue, or green needs to be tossed.

💭Meal Prep Suggestion: These green tomato pickles are a great way to save money and preserve the unripe red tomatoes at the end of summer for winter months to come.

Pickled Green Tomatoes Fermentation Timeline

transformation of lacto fermented tomatoes over a period of 8 days.

Every day over the course of the first 8 days, open the jar to release carbon dioxide. You may also want to set the jar over a dish to collect any brine that spills over. Keep it loosely covered at room temperature.

You'll notice the brine will become noticeably cloudy, and the dill and green tomatoes will fade from bright green to more muted colors. That is a normal occurrence during the fermentation process.

Tomatoes that have been cut will ferment faster than if you were to use whole tomatoes. Start taste-testing at around the one week mark and see if they have that tang to your liking. Once they have sufficiently fermented, transfer them to the refrigerator.

The tomatoes should still be crunchy and firm yet with a very tangy pickle-like taste. The amount of days of fermentation will vary depending on the temperature of your house.

Tools & Links to Make Pickled Green Tomatoes

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Tools: chef knife, cutting board, fermenting weight
Ingredients: real salt, dill seed, coriander seed, dried chili peppers

Serving Suggestions

This is the best part! That is to actually enjoy these salty tomatoes in all their fermented glory. We love adding a few green tomato slices to our meal as it makes the perfect condiment.

Here are some fun ways to serve up these tomato pickles:

finely mince to top hot dogs or brats (much like sauerkraut)
dice to add to potato salad or macaroni salad for that extra tang
garnish fun appetizers like deviled eggs

Green Tomatoes Pickles pairing suggestions

Crispy and Delicious Beef Tongue Recipe
15 Minutes
Crispy Baked Salt and Pepper Chicken Wings Recipe
Chicken Potato Casserole (Easy Chicken Potato Bake)
1 Hours 20 Minutes
Easy Air Fryer Duck
1 Hours 15 Minutes

Storage Instructions

How long do pickled green tomatoes last in the refrigerator?

These lacto-fermented tomatoes can last up to one year in the fridge but they are best within 6 months.

To store: Keep pickled green tomatoes in a large mason jar with a plastic or glass lid so the metal doesn't erode from reaction to salt.

Storage containers: These wide-mouth mason jars are my favorite but Weck preserving jars also work.

To freeze: I don't recommend freezing these pickles as the texture after thawing will be affected.

fermented green tomatoes with coriander seed.

FAQs

What's the best way to preserve green tomatoes?

If you have tons of green tomatoes at the end of the season that need to be used up, preserve them by naturally fermenting green tomatoes for longer storage. Fermented green tomatoes are rich in health benefits and can last up to a year in the fridge.

Why are my pickled green tomatoes mushy?

It's important that you use firm, freshly picked green tomatoes off the vine. If they have already endured the frost, they will be mushy. It's also important that you use the right amount of salt to keep the tomatoes crunchy and firm. Lastly, although they are good for up to one year, fermented green tomatoes are best within 6 months.

Can I add other vegetables to fermented green tomatoes?

Absolutely! Try banana peppers, cauliflower florets, or celery ribs to the mason jar. Make sure the total weight of your veggies is the same as if you were to use green tomatoes only and keep them all similar in size to ensure even fermenting.

How do I know that my fermented tomatoes have pickled?

The best way is to do a taste test to make sure they are crunchy, tangy, and briny to your liking. A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.

Looking for more fermenting recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

green tomatoes with fresh dill in mason jar.

Print Recipe

4.50 from 4 votes

Fermented Green Tomatoes

Learn how to make Fermented Green Tomatoes and preserve those unripe tomatoes before the season ends. With the traditional method of lacto-fermentation, this pickled green tomatoes recipe is easy, delicious, and packed with nutrition.

Prep Time30

Fermenting Time8

Total Time8 30

Course: Ferment

Cuisine: American, Russian, Slavic, Ukrainian

Keyword: fermented green tomatoes, fermenting tomatoes, green tomatoes pickles, pickled green tomatoes, pickled green tomatoes recipe

Servings: servings

Calories: 12kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 ½ cup warm water
1 tablespoon sea salt
2 teaspoons dill seed
1 teaspoon coriander seed
5 garlic cloves
2 dried chili peppers or 2 teaspoons red chili flakes
1 pound green tomatoes
3 sprigs of fresh dill

Instructions

Dissolve. In a mason jar, dissolve salt in warm water and set aside. In another quart-size jar, add dill seed, coriander seed, peeled garlic cloves, and dried chili peppers. ½
Prep. Prepare your tomatoes by washing and drying them. Cut in half horizontally and remove the stem end. Depending on the size of your tomatoes, cut them into wedges approximately ½" - 1" thick at the widest part.
Fill. Transfer the tomato wedges into the jar with the seasonings, packing them in tight. Slip the fresh dill into the side of the jar.
Pour. Add the brine over the tomatoes and dill and place the glass fermentation weight on top. Loosely cover and set aside at room temperature away from direct sunlight to ferment.
Ferment. Every day for the next 7 days, open the jar to release carbon dioxide. The brine will noticeably become cloudy. Do a taste test after one week of fermentation and transfer to the refrigerator if tangy to your liking.

Notes

Storage: Store fermented tomato pickles in a mason jar with a plastic or glass lid to avoid metal erosion due to salt. Keep in fridge for up to 1 year, but they are best if consumed within 6 months.

Helpful tips:

If there is no room for the fermentation weight in the jar, try again the following day. This will allow the tomatoes to soften a bit and you can then squeeze in the weight to keep everything submerged.
Cut green tomatoes ferment quicker than other vegetables. Do a taste test at 7 days but it's normal for the tomatoes to be fermenting for up to 21 days, depending on the temperature of the house.
A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.

Nutrition

Roasted Jalapeño Peppers

Learn how to roast jalapenos easily and quickly in your air fryer with a simple tip for removing the skin. Instantly add smoky and unique flavor to salsas and your favorite meals with these easy roasted jalapeno peppers.

weck jar full of roasted jalapeno peppers.

Looking for more condiments? 
Check out spicy sauerkraut, cajun seasoning, and sumac onions.

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Recipe Overview

Prep and Cook Time: 10 minutes to prep and 20 minutes to roast
Cooking Method: Air-Fryer or Oven
Dietary Info: Keto, GAPS, Whole30, Paleo, Ancestral diet
Tools Needed: extra-large air fryer, stainless steel baking sheet,
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love these Roasted Jalapeno Peppers

Got a jalapeno overload? Whether your garden went wild or you found a great sale, roasting is the perfect way to stash that spicy goodness for cooler months. Well, this and my lacto-fermented jalapenos.

I love that the oven does most of the work here - just a little peeling, and you're good. These jalapeno peppers go with everything - from morning eggs, salsa, guacamole, fish tacos - you name it!

And if you're feeling adventurous, don't stop at jalapeños. This method works beautifully with Serrano or poblano peppers too. Just be prepared to spend a little more time peeling the smaller ones.

Ingredients for Roasted Jalapeno Peppers

jalapeno peppers in a colander on a sheet pan.

Hot peppers: Jalapeño peppers are perfect for roasting because they have just the right amount of heat, while poblanos are milder, and serranos bring extra spice (but can be tricky to peel). Roasting brings out the pepper’s flavor, so the end result will depend on the type of pepper you start with. Choose firm, glossy peppers.

How to Roast Jalapeno Peppers

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Step 1. Roast

Spread the jalapeno peppers on a roasting sheet or baking pan in a single layer. Roast for 12 minutes. The skin should start to blister and pull away from the flesh.

Step 2. Flip

Flip the jalapeno peppers and continue to roast for an additional 8 minutes or until you see charred and blistered skin on the jalapenos.

Step 3. Steam

Transfer the peppers to a jar or container with a tight-fitting lid. Close and allow to "steam" for 10 minutes. This will create a barrier to help the membrane release more easily.

peeled jalapenos in a glass bowl with its skin on the side.

Step 4. Peel

Carefully peel away the membrane of the peppers and pinch off the stem. It should release easily. Using food-grade disposable gloves helps if you have sensitive skin.

Helpful Tips

Keep the stems on: It makes handling the peppers easier, especially when turning them over.
Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie, as the steam may pull toxins from the plastic.
Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.

Troubleshooting

No air fryer? Roast jalapeno peppers in the oven! Simply place them on a baking sheet and broil on high for 5-8 minutes, turning occasionally until the skin is blistered and charred. This method delivers the same smoky flavor and perfectly roasted texture.

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Air Fryer Toaster Oven

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blistered and charred jalapeno peppers on a sheet.

Serving Suggestions

Is there a dish where hot peppers would not be a good idea? I think not.

Start the day with a flavorful kick by adding them to breakfast - try them in pulled pork breakfast skillet or a sausage and vegetable frittata.

Not a spicy breakfast person? No problem! Use them to top blackened fish tacos or sheet pan nachos for an extra layer of smoky heat.

Lastly, you can just add them to any recipe to replace raw jalapenos. Dice these roasted peppers to add to recipes that call for fresh jalapenos. Dig in with homemade tortilla chips. Check these out:

More roasted jalapeno pepper pairing suggestions:

Tacos de Lengua (Beef Tongue Tacos)
30 Minutes
Loaded Sheet Pan Nachos Without Beans
30 Minutes
White Chicken Chili Recipe
45 Minutes
Dirty Rice Recipe with Chicken Liver
40 Minutes

Roasted peppers on a small baking sheet.

Frequently Asked Questions

How do I store roasted jalapeno peppers?

Roasting jalapeños extends their shelf life, but proper storage is key. On their own, they stay fresh in the fridge for up to 2 weeks. For longer storage, submerge them in olive oil, and they'll last up to 3 months. If the oil solidifies, let it sit at room temp for 15 minutes. Store the peppers in glass airtight containers like glass snap containers, wide-mouth mason jars, or Weck preserving jars.

Can I freeze roasted jalapeno peppers?

Yes, for longer storage, you can freeze roasted jalapeños, with or without olive oil, in a freezer-safe container for up to 12 months.

Do I have to peel roasted jalapenos?

Peeling is totally optional! The blistered skin adds a smoky flavor, but if you prefer a smoother texture, let them steam in a covered bowl after roasting and then peel. I prefer the smoother texture but they're delicious either way.

Looking for more jalapeno recipes? Here are some ideas:

Did you make these roasted jalapeno peppers? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

3.34 from 3 votes

Roasted Jalapeno Peppers

Learn how to roast jalapenos easily and quickly (in your air fryer) for that unique and smoky flavor to add to your favorite meals or salsa.

Prep Time10

Cook Time20

Steaming time10

Total Time40

Course: Condiment

Cuisine: American

Keyword: how to roast jalapeno peppers, how to roast jalapenos, roasted jalapeno, roasted jalapeno peppers

Servings: servings

Calories: 5kcal

Author: Anya @ Prepare & Nourish

Equipment

air fryer convection oven

Ingredients

16 ounces fresh jalapeno peppers

Instructions

Preheat oven or air fryer to 400°F. Spread the jalapenos in a single layer on a baking sheet, allowing space between the peppers. Roast jalapenos for 11 minutes or until slightly charred on top.
Flip the jalapenos and roast on the other side for additional 7-8 minutes. The skin should start separating from the flesh of the jalapeno.
Remove peppers from the baking sheet and transfer to a container and cover for 10 minutes to create steam.
Peel the skin off the jalapenos and pinch off the stem. The skin should release easily. Store the peeled jalapenos in an airtight container.

Notes

Recipe makes approximately 1 ½ cups of roasted jalapenos. Serving size is ½ pepper.

Storage: Store jalapenos in an airtight container in the fridge for up to 2 weeks. To extend shelf life, submerge them in olive oil and store in the fridge for up to 3 months. You can also freeze the peppers (with or without) the oil for up to 12 months.

Helpful tips:

Keep the stems on: It makes handling the peppers easier, especially when turning them over.
Use a glass container: To easily remove the membrane, use an airtight container instead of a plastic baggie as the steam may pull toxins from the plastic.
Peel while warm. It's easier to remove the membrane (skin) while the peppers are still warm, so don't wait too long after roasting and steaming the peppers to do this step. For stubborn parts, use a good paring knife.
Mind the time: The roasting time will depend on the size of the jalapenos. The time indicated above is for small jalapenos. Increase time for larger peppers.
Remove seeds. If the peppers are too spicy, gently scrape off the seeds and interior membranes.

Nutrition

Homemade Air Fryer Sausage Patties

These Homemade Air Fryer Sausage Patties are herbaceous and full of flavor. It's an easy recipe that will be on repeat because they're great with a side of eggs or in a hearty breakfast sandwich.

Homemade breakfast sausage patties are hard to beat. Snuggled between homemade sourdough English muffins with oozing warm cheese and savory eggs - it just hits differently when the patties are made from scratch.

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Why you'll love this recipe

These sausage patties are packed with honest to goodness homey flavor.
Great candidate for meal prep to make ahead to freeze and reheat as needed.
Save $$$ - ground pork is much cheaper than ground sausage.
Perfectly tender yet not cooked to death makes these patties outstanding in breakfast sandwiches for busy mornings.
Using ground pork renders just enough fat to make them flavorful with no need of additional fat.
No sugar or breadcrumbs - just real food ingredients you can feel good about.
Versatile: use the raw sausage mixture to make air fryer sausage links instead of patties or use it in casseroles.

Ingredients

What I love about this recipe is how easy it is. The simple ingredients are readily available in most grocery stores. Which makes this already great breakfast an even better one.

ground pork: Good quality pork is key in making the best homemade sausage patties. Since pork is high in fat, look for pasture-raised pork. Local farmers will always be your best option but online meat subscriptions like Wild Pastures and ButcherBox are great too.
seasonings: Dried sage (leaves are ideal but ground works too), garlic powder, onion powder, dried marjoram, dried thyme, and sea salt make for delicious fresh sausage patties

See recipe card for exact quantities and detailed instructions.

Substitutions and Variations

Spicy - add chili pepper flakes and a dash of cayenne pepper for extra heat
Fall vibes - finely chop an apple and add a touch of maple syrup to make apple sausages
Italian - double up on the Italian seasoning for that extra flare
Herbal - make it extra herbaceous by using fresh herbs like parsley, dill and basil.

sausage patties stacked with top one bitten off

Helpful Tips

🕐Time Saving Tip: consider quadrupling the seasoning blend and storing it in a small jar to add to ground pork for instant sausage
🗓Make-Ahead Tip: Double batch and freeze at any stage: either as ground sausage, raw patties, or cooked sausage patties.
🚫Food Safety: use an instant read meat thermometer to ensure doneness. Pork should register at 145 degrees Fahrenheit.

💭Make it Nutrient-Dense: Add a little chicken liver to the sausage mixture for added nutrients.

Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

These air fryer breakfast sausage patties recipe calls for these ingredients that you will need: ground pork, dried sage, garlic powder, onion powder, dried marjoram, dried thyme, and sea salt.

Step 1. Add to bowl

In a medium bowl, add ground pork and seasonings (dried sage, garlic powder, onion powder, dried marjoram, and sea salt).

Step 2. Combine

Mix all the ingredients together. For best results, be careful not to overmix as the meat will become dry and rubbery,

Step 3. Divide meat

Transfer the meat mixture into a flat surface and press firmly to create a big flat patty. Shape into a rectangle and divide the patty into 8 equal pieces.

💭Pro Tip: Here's an easy and reliable way to divvy up any ground meat into equal portions: shape into a square or rectangle (making a large patty on a flat surface) and make equal "cuts" with a butter knife according to how many sections you will need.

Step 4. Shape into patties

Shape into patties. The easiest way to do that evenly is to use a mason jar ring and spread the meat mixture evenly towards the edges of the ring.

Create a slight dent in the center of the raw sausage patties so the meat is thicker on the sides. This will make patties flat when cooked.

Gently invert the patties, removing the ring.

collage of how to shape breakfast sausage patties

💭Pro Tip: Use a mason jar ring to shape the patties into perfect discs. Make a slight dent in the center. This will yield perfectly flat patties.

homemade sausage patties on crisper tray

Step 5. Transfer patties

Transfer patties onto a crisper tray for a toaster oven air fryer. If using a basket style air fryer, transfer the patties into the basket in single layer. You may have to cook them in batches since the basket doesn't have a large capacity.

Step 6. Air fry sausage patties

Bake the sausage patties in a pre-heated air fryer at 400 degrees Fahrenheit for 10 minutes. For basket air fryers, start checking at the 8 minute mark so to not overcook the patties. Cook time will vary.

💭Good to know: If unsure if patties are done, check the temperature with an instant read thermometer. The internal temperature should register at 145 degrees Fahrenheit.

Helpful Tools & Links

Tools: large mixing bowl, extra-large air fryer, instant read meat thermometer
Ingredients: dried sage, garlic powder, onion powder, real salt, dried marjoram, dried thyme,
Storage Supplies: glass snap containers, parchment paper

Serving Suggestions

These easy air fryer sausage patties are great with your morning eggs. But I love nestling a sausage patty between a pair of homemade sourdough English muffins with an egg and a slice of raw cheddar.

Or you can choose something from one of these tasty air fryer breakfast recipes. There will be something for everyone to come up with a well-rounded meal to start the day.

Storage and Reheating Instructions

To store: These breakfast patties will store well in an airtight container in the refrigerator for up to 3 days.

To freeze: Transfer the patties to a freezer safe container, laying flat and separating the layers with a piece of parchment paper. Close the lid and pop in the freezer. The parchment paper should assist in releasing the patty. Do not freeze the patties without the parchment - they will just stick together. Patties can be frozen for up to 4 months.

To reheat: Remove patties from refrigerator and reheat in a non-preheated air fryer for 3 minutes at 400 degrees Fahrenheit. If frozen, use the same method but reheat the frozen breakfast sausage patties for 8 minutes.

sausage patties in a glass storage container with eggs in the background

💭Good to know: The beauty of cooking these breakfast sausage patties in the air fryer is that you can eliminate the need for that extra fat. But read below for instructions on stove top cooking method.

FAQs

Can I use another meat instead of pork?

Yes but results will be vastly different. Pork has a high fat content (this is healthy fat if pork is from healthy heritage pastured pigs) and this fat gives great flavor. If you opt with another meat like chicken, turkey, or beef, - you will have to add additional fat like bacon to compensate for the juiciness and flavor.

Can I cook these sausage patties on the stove top?

Yes, these patties can be cooked in a cast iron skillet but you will need additional fat to add to the pan. Cook the patties in a hot skillet with a little oil for 3-4 minutes on each side. You may need to dab the patties with a paper towel to absorb the extra grease.

How do you cook frozen sausage patties in the air fryer?

These patties freeze beautifully making for a seamless breakfast. To cook frozen patties, pop however many patties (cooking time is the same) you need in a non-preheated air fryer at 400 degrees Fahrenheit and reheat for 4 minutes or until warmed through.

Looking for more healthy basics? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Print Recipe

5 from 1 vote

Air Fryer Breakfast Sausage Patties

These sausage patties are herbaceous and full of flavor. They're awesome with a side of eggs or a hearty breakfast sandwich.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: air fryer sausage patties, breakfast sausage patties, sausage patties

Servings: servings

Calories: 303kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

1 pound ground pork
1 teaspoon dried sage leaves are best but ground works too
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon sea salt
½ teaspoon dried thyme
¼ teaspoon dried marjoram

Instructions

Preheat air fryer to 400 degrees Fahrenheit. Mix all the seasonings together.
Add seasonings to the ground pork and combine well until mixed well. Using hands to thoroughly mix everything is helpful.
To shape the patties, divide the sausage mixture into 8 equal portions, about 2 ounces each.
Shape the portions into balls, then press firmly to create discs, making a subtle dent in the center. To get uniform size patties, use a mason jar ring and gently spread the meat towards the edges of the ring. Then carefully invert to remove the sausage patty.
Place the sausage patties on a crisper tray or air fryer basket and air fry for 10 minutes or until instant read thermometer reads 160 degrees Fahrenheit.
Serve with eggs or in breakfast sausages.

Notes

Sausage patties will shrink when cooked. To retain that flat patty-like shape, slightly depress the center of the patty to move the meat towards the sides.
To freeze sausage patties: transfer them to a freezer safe container with parchment paper between the patties.
To reheat sausage patties: pop frozen patties in a non preheated air fryer at 350 degrees Fahrenheit for 5 minutes to reheat.
If using a basket-type air fryer, start checking on the patties at the 8 minute mark to avoid over cooking them.
Recipe makes 8 patties. Serving size is 2 patties.

Nutrition

Quick 15-Minute Baked Salmon with Mayo and Fresh Dill

This quick and easy salmon recipe with mayonnaise makes an effortless main course to go with any side dish. The creamy mayonnaise sauce is made with tangy capers and refreshing dill, making a delicious addition to the flaky salmon. Salmon with mayo is the perfect dish for busy weeknights or special occasions!

salmon with mayo on a white plate with lemon slice and fresh dill.

If you're surprised that salmon and mayo go so well together, you're not alone. I was puzzled at the idea but inspired by my salmon sheet pan dinner made with butter, I knew I had to give mayo a try.

And since that discovery, this has been my go-to salmon dish.

The tangy yet savory mayo topping is out-of-this-world delicious. What's not to love about mashed capers and fresh dill in a creamy sauce topped with salmon?

Looking for how to serve this main course? 
Pair it with buttery garlic green beans, red cabbage steaks, or salad with arugula and goat cheese.

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Recipe Overview

Prep and Cook Time: 5 minutes to prep and 10 minutes to bake
Cooking Method: Oven-baked
Dietary Info: GAPS, Low-Carb, Keto, Paleo, Ancestral diet
Tools Needed: sheet pan, small mixing bowl
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love Salmon with Mayo

Healthy fast food - 5 ingredients and 15 minutes - total fast food but real food style. This is a perfect meal when you don't know what to make for dinner.
Packed with flavor: For how simple this meal is, it is so flavorful. Mayo adds a luxurious creaminess that nothing else comes close to.
Nutrient rich: This meal has a good nutrient profile. Opt for wild salmon for those omega-3 fatty acids and selenium (a mineral many are low in).
Versatile serving options - Serve with a seasonal salad for an effortless weeknight meal or dress it up with a hearty pasta dish and roasted vegetables for a fancy Saturday night flare.
Skip the lemons - Baking salmon with lemon often gives a bitter taste. Using capers yields that delicious savory tartness but without the bitter aftertaste.

Ingredients for Baked Mayo Salmon Recipe

Learn how to make quick baked salmon with mayo with 5 simple ingredients. This easy recipe takes only 5 minutes of hands-on prep. See the recipe card for exact quantities.

Salmon: I used wild Alaskan salmon but any salmon will work; keep the skin on as it will help retain moisture; you can also use a whole fish fillet.
Mayonnaise: Go with the best quality mayonnaise - I like using homemade mayonnaise since it's creamy, delicious, and nutritious. Use your favorite mayo for salmon that doesn't contain rancid seed oils.
Capers: These pickled pea-sized flower buds will give you that briny tartness that lemon juice brings but without the bitterness (that lemons often leave you with).
Fresh dill: Just a few sprigs of fresh dill will take this baked salmon to another level of deliciousness. Brought fresh dill from the farmer's market? Check out this post on how to store fresh dill and how to chop dill this aromatic herb.
Sea salt & white pepper: Mayonnaise isn't enough to adequately salt the fish so we're adding a tad more and white pepper is a delicate version of ground black pepper that is more appropriate for a fish recipe.

💭Tips to Make it Nutrient-Dense
Because mayonnaise is a big part of this recipe, it's important that it is made with good quality ingredients like high-heat avocado oil and pastured eggs. I love my homemade avocado oil mayo.

Some good storebought mayonnaise options are Chosen Foods and Sir Kensington. Note: To keep this recipe Whole30, Paleo, and GAPS compliant, it's most important that you use mayo without vegetable oils like canola oil or soybean oil.

flakey salmon with mayonnaise and fresh dill sprigs.

How to Make Baked Salmon with Mayonnaise

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

capers being mashed in a small white dish with fork.

Step 1. Mash

Mash capers with the back of the fork. Chop dill finely. Preheat the oven to 400°F. Grease the baking sheet with oil.

mixing mayonnaise with capers and dill for the mayo salmon.

Step 2. Combine

In a small bowl, combine mayonnaise, mashed capers, fresh dill, salt and white pepper until creamy and smooth.

salmon fillets with mayo and capers spread on top.

Step 3. Top

Place the fillets on the baking sheet with the skin side down. Spread approximately 2 tablespoons of the creamy mayonnaise mixture over the top of the salmon fillets.

baked salmon fillets with mayo and capers on a baking sheet.

Step 4. Bake

Bake in a preheated oven until salmon is opaque, flaky, and pulls apart easily with a fork. Cook time will vary depending on the how thick the salmon is.

Helpful Tips for Salmon Mayonnaise Dish

Cleanup tip - Line the sheet pan with piece of parchment paper to save time on cleanup. The salmon skin won't crisp up but it'll make cleanup a breeze.
Always start with dry salmon - Pat salmon fillets dry with a paper towel to remove excess moisture and help the spread adhere better.
Don't dry out the fish - A good rule of thumb to remember is that for every ½" of thickness, 5 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Baking time will depend on how thick the salmon is. Remove the salmon from the oven just until it's shy of doneness. It will continue to cook using the residual heat from the baking sheet.
Food safety - The USDA recommends an internal temperature of 145 degrees Fahrenheit for fish. However, fish is often consumed raw and I have found that 125 degrees is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.

Troubleshooting

Too dry? Take care not to overcook! Depending on the thickness, bake 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork.
Not browning? Broil the last 1-2 minutes of baking time. In fact, you can even broil on low heat on the bottom rack the entire baking time.

💭Meal Prep Suggestion: Make a large batch of the mayo mixture and store in the fridge for up to 5 days. When ready to make dinner, prep the fish fillets, top with capers mayo spread, and bake.

baked salmon recipe with mayo on a baking sheet and white plate with salad on side.

Serving Suggestions

We love serving this easy salmon dish with any side. If you want a more well-rounded meal, consider serving with a carb-heavy side. If you're lookign for a light supper, a salad will suffice.

Side dish: Serve this with any roasted vegetable like roasted broccolini or air fryer zucchini and squash. It's also great over cottage cheese mashed potatoes or spaghetti squash pasta.

Fresh salads: It's also great with seasonal salad like this tomato cucumber salad in the summer months or harvest salad in the winter. My favorite? Salmon and Caesar salad are match made in heaven.

Storage and Reheating Instructions

To store: Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.

Storage containers: These glass snap containers are perfect for leftovers.

To reheat: Reheating cooked fish will almost certainly dry it out so it's best flaked cold and enjoyed with a salad. However, if necessary, you can gently reheat in a non-preheated oven at 350°F for 5 minutes.

salmon fillet on white plate with side salad.

Frequently Asked Questions

Can I use dried dill instead of fresh?

Fresh dill is aromatic, herby, and pairs wonderfully with salmon. In a pinch, you may use dried dill but the flavor will be lackluster. Fresh dill is absolutely worth it in this recipe to get that burst of zesty flavor. If using dried dill, 2 teaspoons is equivalent to 2 tablespoons of the fresh variety.

What are capers?

Capers are immature green flower buds from a prickly bush called capparis spinosa, which grow in the Mediterranean and parts of Asia. These unripened pea-sized buds are harvested and preserved by either salt curing or more commonly pickled in a salt brine. Brined capers boast a lemony tang and a savory floral hit. Capers are commonly used in Mediterranean cuisine, especially in seafood dishes and pasta sauces.

What should the internal temperature of salmon be?

The USDA recommends an internal temperature of 145°F for fish when measured with an instant read meat thermometer. A good rule of thumb is to bake it until the fish flakes easily with a fork. As always, cook the salmon to a temperature you are comfortable with.

Looking for more quick dinner recipes? Here are some ideas:

Did you make this Salmon with Mayonnaise? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

salmon fillet with mayo sauce on top and fresh slice of lemon.

Print Recipe

5 from 50 votes

Quick 15-Minute Salmon with Mayo Recipe

Quick oven-baked salmon with mayo is made with 5 ingredients and is ready to serve in 15 minutes. Easy, delicious, and wholesome!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Keyword: baked mayo salmon recipe, baked salmon recipe with mayo, salmon recipe with mayo, salmon with mayo

Servings: servings

Calories: 370kcal

Author: Anya @ Prepare & Nourish

Equipment

stainless steel baking sheet

Ingredients

6 salmon fillets with skin on
½ cup mayonnaise
2 tablespoons capers
2 tablespoons fresh dill
2 teaspoons sea salt
1 teaspoon white pepper

Instructions

Prep: Preheat oven to 400°F. Grease the baking sheet with olive oil or avocado oil. Pat salmon fillets dry with a paper towel and set them on the baking sheet skin side down.
Combine: Mash capers with the back of the fork and finely chop dill. In a small bowl, mix mayonnaise, capers, dill, and salt and pepper until fully combined.
Spread: Spoon approximately 2 tablespoons of the mayonnaise mixture over the top of the salmon fillets and spread evenly across to coat the tops.
Bake: Bake for 8-14 minutes or until salmon is opaque, flaky, and pulls apart easily with a fork. You may broil the last 1-2 minutes of baking time. See notes for precise cooking time.
Serve: Garnish with a slice of lemon and fresh dill and serve.

Notes

Storage: Leftover salmon should be stored in an airtight container in the fridge for up to 2 days.

Helpful tips:

Two pounds of salmon is one whole salmon fillet or 6 cut pieces weighing 5-6 ounces each.
Salmon fillets with skin on are best as the skin helps retain moisture.
Salmon will continue to cook on the baking sheet with residual heat when you remove it from the oven.

Baking time: Cooking time varies based on the thickness of the salmon fillets. For every ½" of thickness, 4 minutes of bake time is needed. If the fillet is 1" thick, start checking on it around 8-minute mark. Salmon should be opaque and flake easily with a fork and instant read thermometer registers 125°F.

The USDA recommends an internal temperature of 145°F for fish. However, I have found that this dries out the salmon and 125°F is actually when fish is the most succulent and perfectly tender. Cook the salmon to a temperature you are comfortable with.

Nutrition

Easy Homemade Honey Lemonade Recipe (3 ingredients!)

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time. This lemonade recipe with honey is refreshing, quick, and easy. Plus, I'll show you how to make lemonade with bottled lemon juice so it takes even less time to whip up a pitcher of homemade lemonade.

fresh lemons cut in half and pitcher of lemonade in background on wooden board.

Is there anything more refreshing than fresh lemonade on hot summer days? Not only will your whole family love this honey lemonade recipe, but all neighborhood kids will flock to your house for it.

It's refreshing. Slightly tart and perfectly sweetened with honey. Fresh-squeezed lemonade is one of my favorite things, not just on a hot day, but it's equally delicious during the long winter. You know how I know? It tastes wildly similar to the honey citrus mint tea.

So, skip the store-bought lemonade with excess sugar and make this healthy lemonade recipe instead.

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Why you'll love this Honey Lemonade

Only 2 ingredients - This easy honey lemonade recipe calls for only 2 ingredients plus water. And you can use jarred lemon juice if you don't have fresh lemons or the extra time to juice them. I'll show you how to make lemonade with bottled lemon juice so stay with me.
Made with nourishing ingredients - Homemade lemonade recipes often call for simple syrup made out of refined sugar. Not this version. This is full of healthy enzymes from the raw honey and lemons are a great source of vitamin C.
Customizable - Make it as sweet or as tart as you want. You can also use your sweetener of choice.
Super easy to make - It's a great recipe that little ones can make. In fact, it was one of the first things that my youngest son started making in the kitchen. Great for little kitchen helpers and they'll feel so proud!

💭Fun Fact: Legend has it that pink lemonade originated when a circus worker accidentally dropped some red cinnamon candies into a regular batch of lemonade, giving the drink its characteristic pink color.

Ingredients for Honey Lemonade Recipe

Learn how to make a refreshing homemade lemonade recipe with 2 simple ingredients plus water. This easy recipe takes very little time to whip up, so make a double batch so you'll always be ready to cool down with this refreshing drink.

ingredients for homemade lemonade with lemons, filtered water, and raw honey.

Lemons: approximately 6-8 fresh lemons is needed to make 1 ¼ cups of lemon juice. You may also use store bought pure lemon juice.
Raw honey: a mild honey like wildflower honey is a good choice, as is clover honey. Orange blossom honey works great too. Local honey is ideal as it may help with seasonal allergies and supports your local farmers.
Water: you'll need approximately 2 quarts of filtered water - with 2 cups being slightly warm to dissolve honey.

See the recipe card for exact quantities. The best part about this delicious recipe is that you can totally adjust the sweet honey and tart lemon to suit your taste preferences. The amounts listed in the recipe will yield moderate sweet-tart lemonade. Adjust as desired.

Substitutions and Variations

Natural sweeteners - this honey-sweetened lemonade is sweetened with nothing else but honey. However, you may use maple syrup or make a simple syrup using turbinado. I would steer clear from agave syrup or straight-up white sugar. To make keto version, add a pinch of pure stevia to taste.
Make an adult beverage - add a shot of your favorite hard liquor like tequila or non-GMO vodka for a healthy summer cocktail.
Green Tea Lemonade - consider adding chilled green tea in lieu of water to make a refreshing green tea lemonade.
Pink lemonade - add a few teaspoons of beet juice or pomegranate juice to give the lemonade a pretty pink hue.

Is Homemade Lemonade Healthy?

The short answer is yes! This recipe for honey lemonade is indeed healthy. But staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in healthy homemade lemonade. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nourishing drink that you'll feel good about.

Use real lemon juice. That doesn't mean you have to squeeze your lemons. By all means, use jarred or bottled lemon juice, but skip the lemon-shaped plastic squeezers. Those have preservatives including sodium benzoate. Your lemon juice concentrate should have nothing but real lemons. I recommend purchasing lemon juice in glass as the plastic can leach when exposed to acidic foods.

Sweeten with raw honey. Skip the artificial sweeteners and high-fructose corn syrup and make this easy homemade lemonade recipe instead. Raw honey is a nutrient powerhouse. It contains essential vitamins, minerals, and antioxidants that can boost your overall health. It's also been used for centuries as a remedy for digestive issues and for boosting the immune system. But look for the raw on the honey label. Or better yet, buy from a local beekeeper.

Don't use hot water. Be sure to use warm water gently in a small saucepan or a tea kettle to dissolve the raw honey so it retains its live enzymes and numerous health benefits.

How to Make Honey Lemonade

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

The recipe for honey lemonade is very straightforward. Dissolve the honey in warm water and combine with lemon juice and you're done.

freshly squeezed lemon juice in a mason jar with lemon scraps to the side.

Step 1. Squeeze lemons

Using a lemon squeezer, squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. You can skip this step if you are using bottled lemon juice.

glass pitcher with honey and water stirred in with lemon juice to the side and a cut lemon half.

Step 2. Make honey syrup

Add warm water and raw honey directly to the serving pitcher. Stir vigorously to break up the sugar crystals in the honey.

💭Pro tip: Depending on the size and variety of lemons, six fresh lemons will yield approximately 1 cup of fresh lemon juice.

freshly squeezed lemon juice poured into a glass clear pitcher.

Step 3. Combine lemon and honey

Add the squeezed lemon juice to the honey syrup and mix well.

pitcher of lemonade with a long spoon sticking out and a cut lemon half to the side.

Step 4. Fill with water

Fill the pitcher with cold water. Add ice and serve immediately or chill until ready to serve.

Pour into a serving glass with ice cubes, add a sprig of fresh mint and lemon wedge as garnish.

This delicious lemonade can be kept in the refrigerator for up to 2 weeks. It is natural for the lemon pulp to settle on the bottom of the glass or pitcher, give a quick stir or swirl, and enjoy!

Helpful Tips for Homemade Lemonade

Get more juice from lemons - To extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water to activate the juices.

Invest in rust-proof juicer - Lemon juice is acidic and can erode the paint on some citrus juicers over time. Using a stainless steel juicer will ensure your lemonade will be free from paint. It's great for juicing lemons or limes.

Dissolve honey in warm water - Honey (or any other sweetener) is easier to dissolve in warm water. Gently heat water for the honey syrup in a small pot on low heat or in a tea kettle for a few seconds. If the water is too hot, dilute it with room-temperature water.

💭Meal Prep Suggestion: If you have a surplus of lemons, squeeze the lemon juice and keep it in the refrigerator for up to 2 weeks or freeze in ice cube tray. You can freeze in 1-cup servings to portion out how much you would need to make a pitcher of honey lemonade.

overhead shot of homemade lemonade with sliced lemons.

Tools & Links to Make Honey Lemonade

Below are some affiliate links that may be helpful to you as you make this homemade lemonade recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

Tools: chef knife, cutting board, stainless-steel citrus juicer, mesh strainer, glass pitcher with lid
Ingredients: organic pure lemon juice, raw honey

Serving Suggestions

We serve honey lemonade with fresh lemon slices following a hearty dinner like cabbage rolls or sheet pan nachos. The acidity in lemonade pairs well with salty and savory foods. Serve iced cold lemonade with crispy beef tongue recipe or bacon wrapped jalapeno poppers air fryer.

Or you can make a large pitcher of lemonade and serve with a taco bar dinner that has all the favorite fixings like guacamole, pico de Gallo, fermented jalapenos, and roasted peppers.

Honey Lemonade pairing suggestions

Storage and Reheating Instructions

How long does homemade lemonade last in the refrigerator?

Typically, when I make this my own lemonade it doesn't last long. But occasionally, I would double the recipe and it has lasted us up to 2 weeks with no problems.

The good news about honey lemonade is it never really goes bad unless it was contaminated. But keeping it in an airtight storage container will help prevent that. What may happen over a prolonged time is that the drink may convert to fermented honey lemonade.

To store: Store lemonade in an airtight container like a mason jar so it doesn't get contaminated with other flavors and aromas in the fridge.

Storage containers: These Weck juice jars with lids are excellent for keeping this honey lemonade but you can also use wide-mouth mason jars.

Can you freeze lemonade?

Yes! Lemonade freezes wonderfully and is a convenient way to preserve it for longer.

To freeze: Pour the lemonade into airtight, freezer-safe containers, leaving some space at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Place in the freezer for up to 3 months. When ready to enjoy, thaw and serve.

overhead shot of fresh lemonade in pitcher and mason jar.

FAQs

What is the difference between honey and raw honey?

The honey vs. raw honey debate has been hot in the wellness community. In short, unless your honey bottle says "raw honey" on the jar, it most likely has been pasteurized destroying all the beneficial enzymes. So be sure to go with raw honey that has not been cut with any other sweetener (no thanks HFCS).

What type of lemons are best for lemonade?

My personal favorite is always Meyer lemons as they are thin-skinned with a very sweet flavor (almost like mandarins). Using Meyer lemons also means you will need less honey to sweeten your lemonade. But Meyer lemons aren't always readily available. Eureka lemons are the more commonly available lemons and will work in this recipe.

How can I make lemonade with bottled lemon juice?

Instead of using fresh lemons you will have to measure out enough lemon juice that you would have gotten from 6-8 lemons. Follow the rest of the lemonade recipe as written in the recipe card. Six to 8 fresh lemons will yield approximately 1-1-¼ cups of lemon juice.

Looking for more related recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

homemade lemonade in pitcher and mason jar

Print Recipe

5 from 5 votes

Easy Homemade Lemonade Sweetened with Honey

This Honey Lemonade recipe is a much healthier version of this summertime favorite with only 2 real food ingredients and a few minutes of hands on time.

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Keyword: homemade lemonade, honey lemonade, honey lemonade recipe

Servings: servings

Calories: 116kcal

Author: Anya @ Prepare & Nourish

Equipment

Ingredients

2 quarts water divided
½ cup raw honey
1 ¼ cup fresh lemon juice approximately 6-8 fresh lemons

Instructions

Stir: Dissolve about ½ cup of honey in 2 cups of warm water in a large pitcher. Mix well to make sure honey is completely dissolved.
Squeeze: Squeeze lemons and run the lemon juice through a mesh strainer to catch pulp and seeds. Add 1 ¼ cups of fresh lemon juice to honey water.
Combine: Add remaining 1 ½ quarts of water with honey and lemon mixture. Stir gently to combine well.
Serve: Chill or pour over ice. Garnish with a slice of lemon and fresh mint and enjoy.

Notes

This recipe makes 2-½ quarts or 5 servings with a serving size of 2 cups.

Storage: Store lemonade in an airtight container in the refrigerator for up to 2 weeks. To freeze, Pour the lemonade into airtight, freezer-safe containers, leaving some space at the top to allow room for expansion. You can also use souper cubes to freeze individual portions. Place in the freezer for up to 3 months. When ready to enjoy, thaw and serve.

Helpful tips:

Honey is best dissolved in slightly warmed water. But be careful not to use hot water as that may destroy live enzymes in raw honey.
Get more juice from lemons - to extract more juice from lemons, roll the citrus first between the palm of your hand and the counter. You may also run it under running warm water to activate the juices.
Lemon juice: freshly squeezed lemon juice is always best but store-bought lemon juice works too. Look for those stored in glass bottles and with no other ingredients other than lemons.
Approximately 6-8 lemons (depending on the size and variety) squeezed will yield 1-¼ cups of lemon juice.
Adjust honey as needed. Some lemons are more tart and more sweetener is needed.

Nutrition