Whether you’re celebrating a mom, being celebrated yourself, gathering with loved ones, or just leaning into a slow, springy kind of day…this menu from Oh She Glows Salads is here to make it flavour-packed and to relieve decision fatigue…I’ve done the planning for you! Think: fresh, vibrant dishes that feel a little special, but don’t ask you to spend the whole day in the kitchen. This menu can be partially made the day before in just 50 minutes. Then, it’s just a quick, 20-minute prep and assembly on the day of. How’s that for easy!?
The main feature is my Sun-Kissed On the Glow Pasta Salad which is a crowd-pleaser. I love serving it with my Oregano, Basil, and Lemon Zest Parmesan, but you can also serve it with my Garlic Lovers’ Cashew Parmesan. I love to serve this pasta salad warm, so I cook the pasta near the end of the day-of-prep, and then mix everything together just before serving.
I’ve also turned my ever-versatile Busy Bee Big Salad into a side salad for this menu, and it complements the pasta salad’s flavours perfectly when paired with my Herby Lemon and White Wine Vinaigrette. Serving these two salads together on one large plate is ideal because it allows you to mix and enjoy the warm pasta salad with the cold side salad (if you know, you know…). To simplify the prep, I tend to skip making the optional cashew cheese in the Busy Bee Big Salad, but you can absolutely make it ahead if you’d like and have it ready to go! Of course, you’ll find all of my best make-ahead and storage tips in Oh She Glows Salads. I recently made this menu for a girls’ lunch with my mom and sister, and it was a huge hit!
Spring Celebration Menu recipes,
found in Oh She Glows Salads
Main: Sun-Kissed On the Glow Pasta Salad (p. 111)
- • Includes Ultra-Creamy Flavor Burst Basil Pesto (p. 257) and Garlic Lovers’ Cashew Parmesan (p. 281) or Oregano, Basil, and Lemon Zest Parmesan (p. 280).
- • When making this menu, I assemble the pasta salad in one serving bowl (as noted in the headnote) to simplify the prep, but you are welcome to assemble it in jars as directed in step 5—chef’s choice!
Side: Busy Bee Big Salad (p. 69) with Herby Lemon and White Wine Vinaigrette (p. 231)
- • Note: For this menu, I skip making the cashew cheese to simplify the prep, but you’re welcome to make it if desired. I also add sliced radish for a pretty color, and I increase the amount of the other veggies used (noted below).
Optional dessert (see below): Vanilla Buttermilk Loaf Cake with Berries and Cream (p. 301)
- • Includes: Simple Macerated Strawberries (p. 303) and Coconut Whipped Cream (p. 315)
The day-before-prep
Main equipment and tools:
- ▢ Medium pot with lid
- ▢ Large food processor
- ▢ Cutting board
- ▢ Chef’s knife and paring knife
- ▢ 1 large fine-mesh strainer/colander
- ▢ Lemon juicer
- ▢ Small skillet
- ▢ 2 small airtight containers, 3 medium airtight containers, 1 large airtight container
The day-before-prep (~52 minutes):
- ▢ Cook the quinoa for the Busy Bee Big Salad (see Tips, p. 70). After cooling, refrigerate in an airtight container.
- ▢ Meanwhile, make the parmesan (p. 280) for the pasta salad and refrigerate in an airtight container. (There’s no need to wash out the processor bowl before making the pesto in the next step.)
- ▢ Make the Ultra-Creamy Flavor Burst Basil Pesto (p. 257) for the pasta salad and refrigerate in an airtight container.
- ▢ Chop the cucumbers, tomatoes, and sun-dried tomatoes for the pasta salad (p. 111), adding them to a container as you go. Drain and rinse the beans and add them to the container with the veggies. It helps to label the container with “pasta salad veggies”. Refrigerate.
- ▢ Chop your desired veggies (except for the lettuce) for the Busy Bee Big Salad (p. 69) and refrigerate in an airtight container. I use 1½ cups sliced cucumber, 1 heaping cup halved grape or cherry tomatoes, and ¾ cup thinly sliced radish. I wait to chop 1 large ripe avocado just before serving the salad. To save some prep time, I also use one 5-ounce container of baby romaine lettuce instead of romaine hearts.
- ▢ Toast the ¼ cup pine nuts for the pasta salad and place in an airtight container.
The day-of-prep
Main equipment and tools:
- ▢ Medium/large pot
- ▢ Kitchen scale (optional)
- ▢ Large colander
- ▢ Cutting board
- ▢ Chef’s knife and paring knife
- ▢ Lemon juicer
- ▢ Small container for dressing
The day-of-prep (~21 minutes):
- ▢ About 1 hour before you plan on serving the salads, remove the pesto, parmesan, chopped vegetables for pasta salad, and quinoa from the fridge and place on counter so they can come to room temperature (or just about).
- ▢ Cook 9 ounces of dry pasta for the pasta salad (p. 111).
- ▢ Meanwhile, make the Herby Lemon and White Wine Vinaigrette (p. 231, or dressing of choice)
- ▢ Chop the avocado (and lettuce, if not using baby romaine lettuce) and assemble the Busy Bee Big Salad (p. 69) as directed.
- ▢ Chop 2/3 cup packed (20 g) fresh basil for the pasta salad.
- ▢ Just before serving: assemble the Sun-Kissed On the Glow Pasta Salad. I assemble it in a big serving bowl (as noted in the headnote). Serve and enjoy!
Spring Celebration Menu Grocery List
- ▢ Sun-Kissed On the Glow Pasta Salad (p. 111)
- ▢ Ultra-Creamy Flavor Burst Basil Pesto (p. 257)
- ▢ Oregano, Basil, and Lemon Zest Parmesan (p. 280)
- ▢ Busy Bee Big Salad (p. 69)
- ▢ Herby Lemon and White Wine Vinaigrette (p. 231)
Note: This grocery list includes the Oregano, Basil, and Lemon Zest Parmesan (p. 280) instead of the Garlic Lovers’ Cashew Parmesan. If using the latter, the grocery list below will change slightly.
Fresh Produce
- ▢ English cucumber (1 large)
- ▢ Cherry or grape tomatoes (3 cups/525 g, just less than 2 pints)
- ▢ Radishes (8 small/medium, 174 g)
- ▢ Fresh basil leaves (3¼ cups packed/ ~100 g)
- ▢ Fresh oregano leaves (optional, 1½ tablespoons or 1 teaspoon dried oregano)
- ▢ One 5-ounce container baby romaine lettuce or romaine lettuce (5 cups, 2-3 medium hearts)
- ▢ Avocado (ripe, 1 large)
- ▢ Garlic (5 medium cloves)
- ▢ Lemon (4-5 lemons for 10 tablespoons juice + 1 teaspoon zest)
Pantry and Dry Goods
- ▢ Dried penne pasta (9 oz/258 g)
- ▢ White quinoa (⅔ cup dry)
- ▢ Chickpeas or cannellini beans (1½ cups cooked, one 15-ounce/398mL can)
- ▢ Oil-packed sun-dried tomatoes (1 cup/160 g)
- ▢ Raw cashews (1 cup/134 g)
- ▢ Nutritional yeast (5½ tablespoons)
- ▢ Maple syrup (1 tablespoon)
- ▢ Pine nuts (1 cup)
- ▢ Hemp hearts or salted roasted pepitas (1 tablespoon)
Oils and Vinegars
- ▢ Extra-virgin olive oil (¾ cup + 2 tablespoons)
- ▢ White wine vinegar (1 tablespoon)
Herbs, Spices, and Seasonings
- ▢ Fine sea salt (~2 teaspoons total, to taste)
- ▢ Freshly ground black pepper
- ▢ Dried oregano (2 teaspoons; or 1 teaspoon if using fresh oregano above)
- ▢ Dried basil (½ teaspoon)
- ▢ Cayenne pepper (⅛ teaspoon, optional for the vinaigrette)
Condiments and Extras
- ▢ Old-fashioned Dijon mustard (1 teaspoon)
Optional dessert notes
- ▢ Vanilla Buttermilk Loaf Cake (p. 301)
- ▢ Coconut Whipped Cream (p. 315) or use store-bought whipped cream
- ▢ Simple Macerated Strawberries (p. 303)
- Note: the prep time for the dessert is not included in the above salad timing
- ▢ Make the Coconut Whipped Cream (p. 315) up to 2 days in advance.
- ▢ The day of: make the Vanilla Buttermilk Loaf Cake (p. 301) and make the Simple Macerated Strawberries (p. 303). See recipes for timing.
Grocery list for optional dessert
Fresh Produce
- ▢ Fresh strawberries (1 lb/454 g)
- ▢ Lemon (1 small – for 1 tablespoon juice)
Pantry and Dry Goods
- ▢ All-purpose white flour (1¾ cups/265 g)
- ▢ Natural cane sugar (¾ cup + 2 tablespoons/~220 g)
- ▢ Icing sugar (3 tablespoons/23 g)
- ▢ Baking powder (2 teaspoons)
- ▢ Canned coconut cream, full-fat (1 to 2 cans/1⅓ cups total)
Refrigerated Food
- ▢ Non-dairy milk (1 cup)
- ▢ Vegan buttery spread (½ cup/104 g)
Herbs, Spices, and Seasonings
- ▢ Fine sea salt (~½–¾ teaspoon total, to taste)
- ▢ Pure vanilla extract (1 tablespoon + ¼ teaspoon total)
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