Type what you have

Ingredients

• ✓ pine nut
• watermelon
• feta cheese
• red onion
• arugula
• parsley
• mint
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Combine watermelon, feta cheese, red onion, arugula, pine nuts, parsley, and mint in a large bowl.
2. 2 Whisk oil, lemon juice, salt, and black pepper together in a separate bowl; drizzle over salad and toss to coat.

By tisa74

Ingredients

• ✓ pine nut
• olive oil
• white balsamic vinegar
• mustard
• honey
• granny smith apple
• apple
• lime

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Ingredients

• ✓ pine nut
• arugula
• fig
• parmesan cheese
• honey
• balsamic vinegar

Instructions

1. 1 Toss arugula, figs, Parmesan cheese, and pine nuts together in a bowl until combined; drizzle with honey and balsamic vinegar before serving.

By Serena123

Ingredients

• ✓ pine nut
• bacon
• orange
• spinach leaf
• red onion
• vegetable oil
• orange juice
• white vinegar
• salt

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Ingredients

• ✓ pine nut
• orzo pasta
• baby spinach
• feta cheese
• red onion
• basil
• white pepper
• olive oil
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Transfer to a large bowl and stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.

By Christine R

Ingredients

• ✓ pine nut
• olive oil
• lemon juice
• lemon zest
• salt
• arugula
• fennel bulb
• grape tomato
• parmesan cheese

Instructions

1. 1 Make the dressing: Whisk oil, lemon juice, lemon zest, and salt together in a small bowl.
2. 2 Make the salad: Combine arugula, fennel, tomatoes, Parmesan, and pine nuts in a large salad bowl. Drizzle dressing over top and toss to coat.

By chrissiek

Ingredients

• ✓ pine nut
• olive oil
• spinach
• feta cheese
• egg
• water
• pasta sheet

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Ingredients

• ✓ pine nut
• kale
• salt
• apple cider vinegar
• apple
• feta cheese
• currant

Instructions

1. 1 Massage kale with salt in a large mixing bowl for 2 minutes.
2. 2 Pour vinegar over kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into kale.

By Leslie

Ingredients

• ✓ pine nut
• sugar
• olive oil
• white vinegar
• onion juice
• yellow mustard
• salt
• onion powder
• spinach
• jicama
• onion
• bacon bit
• sesame seed

Instructions

1. 1 Whisk sugar, olive oil, vinegar, onion juice, mustard, salt, and onion powder together in a bowl until sugar is dissolved.
2. 2 Mix spinach, jicama, onion, bacon bits, sesame seeds, and pine nuts in a large bowl.
3. 3 Pour olive oil dressing over the salad; toss to combine.

By male

Ingredients

• ✓ pine nut
• chicken broth
• orzo pasta
• butter
• olive oil
• garlic
• basil
• thyme
• red pepper flakes
• kalamata olive
• caper
• feta cheese
• spinach leaf
• lemon juice

Instructions

1. 1 Bring chicken broth to a boil over high heat. Add orzo pasta and cook until al dente, 8 to 10 minutes. Drain well, then pour orzo into a bowl and toss with butter to keep it from sticking; set aside.
2. 2 While pasta is cooking, heat olive oil in a skillet over medium heat. Stir in garlic and cook until garlic softens and the aroma mellows, about 2 minutes. Stir in pine nuts, basil, thyme, and red pepper flakes. Cook and stir until pine nuts have toasted to a light golden brown.
3. 3 Stir pine nut mixture into orzo along with olives, capers, and feta cheese. Toss in spinach and lemon juice.
4. 4 Serve either warm or cold, but it's better the next day.

By prell2k4

Ingredients

• ✓ pine nut
• quinoa
• water
• sea salt
• lemon juice
• celery
• red onion
• cayenne pepper
• cumin
• parsley

Instructions

1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Ingredients

• ✓ pine nut
• arugula
• cherry tomato
• parmesan cheese
• grapeseed oil
• olive oil
• rice vinegar
• salt
• avocado

Instructions

1. 1 Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix.
2. 2 Divide salad onto serving plates and top with avocado slices.

By KELLID26

Ingredients

• ✓ pine nut
• vegetable broth
• sun-dried tomato
• penne pasta
• olive oil
• red pepper flakes
• garlic
• spinach
• parmesan cheese

Instructions

1. 1 Bring broth to a boil in a small saucepan. Off heat, add sun-dried tomatoes and soak until softened, about 15 minutes. Drain; reserve broth. Coarsely chop sun-dried tomatoes; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain.
3. 3 Cook and stir pine nuts in a skillet over medium heat until lightly toasted. Transfer to a bowl; set aside.
4. 4 Heat olive oil and pepper flakes in the same skillet over medium heat; add garlic and cook until tender, about 1 minute. Add spinach; cook until almost wilted. Add reserved broth and sun-dried tomatoes; cook and stir until heated through, about 2 minutes.
5. 5 Toss penne, spinach mixture, and pine nuts together in a large bowl. Serve with Parmesan cheese.

By madball911

Ingredients

• ✓ pine nut
• romaine lettuce
• cabbage
• raisin
• strawberry
• grape
• red onion
• poppy seed salad dressing
• almond

Instructions

1. 1 Mix lettuce, cabbage, raisins, strawberries, grapes, and onion together in a large bowl; add dressing and toss to coat. Top with almonds and pine nuts.

By Kay

Ingredients

• ✓ pine nut
• red cabbage
• mandarin orange
• green onion
• cranberry
• canola oil
• vinegar
• sugar
• salt

Instructions

1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Ingredients

• ✓ pine nut
• olive oil
• red wine vinegar
• brown sugar
• black pepper
• baby green
• green onion
• celery
• carrot
• broccoli
• cauliflower
• avocado
• lemon juice
• asiago cheese
• kumquat

Instructions

1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

By Jill S

Ingredients

• ✓ pine nut
• cucumber
• iceberg lettuce
• romaine
• tomato
• chicory
• olive oil
• balsamic vinegar
• italian seasoning
• lemon juice
• celery seed
• garlic salt
• black pepper
• ginger
• parmesan cheese

Instructions

1. 1 Run a fork lengthwise down cucumber skin to create thin stripes. Cut cucumber into thin slices.
2. 2 Place cucumber into a large bowl with iceberg lettuce, romaine, tomatoes, and chicory.
3. 3 Whisk oil, vinegar, Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger together in a small bowl. Pour over salad and toss to coat.
4. 4 Garnish with pine nuts and Parmesan cheese. Serve within 10 to 15 minutes so lettuces don't wilt.

By Grillzilla

Ingredients

• ✓ pine nut
• bow tie pasta
• spinach leaf
• basil
• olive oil
• garlic
• prosciutto
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
2. 2 Toss spinach and basil together in a large bowl.
3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer

Ingredients

• ✓ pine nut
• red onion
• olive oil
• lemon juice
• radicchio
• romaine lettuce
• lemon zest
• raisin
• celery
• chicken breast
• black pepper
• salt
• rosemary
• honey
• mustard
• lemon juice
• mayonnaise
• sour cream
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
2. 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
3. 3 Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
4. 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
5. 5 Combine the chicken with the celery, raisins and lemon peel.
6. 6 When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

By MARBALET

Ingredients

• ✓ pine nut
• basil
• flat-leaf parsley
• spinach
• olive oil
• oregano
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil, parsley, spinach, oil, oregano, pine nuts, Parmesan cheese, garlic, salt, and black pepper in a blender or the bowl of a food processor; blend until smooth.

By thislittlepiggy

Ingredients

• ✓ pine nut
• orzo pasta
• broccoli
• olive oil
• red pepper flakes
• black olive
• parmesan cheese
• basil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Ingredients

• ✓ pine nut
• butternut squash
• olive oil
• salt
• black pepper
• water
• couscous
• green bean
• halloumi cheese
• olive oil
• honey mustard dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
3. 3 Bake in the preheated oven until butternut squash is tender, about 20 minutes.
4. 4 Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
5. 5 Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
6. 6 Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
7. 7 Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

By MrsGPie

Ingredients

• ✓ pine nut
• pasta
• curry powder
• salt
• mayonnaise
• lemon juice
• apple
• raisin
• green onion
• carrot
• firm tofu

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Ingredients

• ✓ pine nut
• baby spinach
• carrot
• crouton
• green onion
• black olive
• feta cheese
• black bean
• olive oil
• red wine vinegar
• lemon
• salt
• black pepper

Instructions

1. 1 Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
2. 2 Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

By Allrecipes Member

Ingredients

• ✓ pine nut
• cherry tomato
• salt
• black pepper
• olive oil
• bay leaf
• green bean
• arugula
• basil
• red wine vinegar
• whole-grain mustard
• garlic
• honey
• olive oil
• feta cheese

Instructions

1. 1 Preheat an oven to 225 degrees F (110 degrees C).
2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc

Ingredients

• ✓ pine nut
• red leaf lettuce
• green leaf lettuce
• goat cheese
• black pepper
• rosemary
• balsamic vinegar
• basil pesto
• kalamata olive
• red onion
• red bell pepper
• green bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ pine nut
• vegetable oil
• mushroom
• carrot
• onion
• celery
• red bell pepper
• spinach
• matzo farfel
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

By Alice Waugh

Ingredients

• ✓ pine nut
• white sugar
• water
• parmesan cheese

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.
2. 2 Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.
3. 3 Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.
4. 4 Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.
5. 5 Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.
6. 6 Return to the oven and bake until cheese is melted, about 10 minutes.

By JAILORMOON

Ingredients

• ✓ pine nut
• almond
• garlic
• basil
• olive oil
• salt
• black pepper

Instructions

1. 1 Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.

By GlutenFreeBudgetGuru

Ingredients

• ✓ pine nut
• prosciutto
• goat cheese
• fig preserves

Instructions

1. 1 Lay prosciutto slices on a large cutting board.
2. 2 Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
3. 3 Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

By France Cevallos