OMG! This “Cheeseburger” Salad with Special Sauce is reminiscent of a Big Mac, but so much better. It’s totally plant-based and made with lentil walnut burger meat and a cashew cream sauce.
Few things are better than seeing your friends succeed. My friend Megan of Detoxinista recently released her THIRD cookbook to the world (The Fresh & Healthy Instant Pot Cookbook) and I’m so excited to share a recipe from it today!
I know a lot of people are making the recipes from my blog every day, but I still love cookbooks (and have a whole collection of them to prove it) so creating my own cookbook is still a goal – and I’m always so impressed by other bloggers who have made this happen.
You may remember when I shared this turkey cauliflower baked ziti from Megan’s second cookbook. It has been super popular so if you haven’t tried it yet, go check it out.
Megan and I have really similar food philosophies so I was extra excited to see another cookbook come out. Plus it’s all Instant Pot recipes, which has been so fun to experiment with!
While I don’t have a name-brand Instant Pot, I have the Pressure Cooker XL and it has the same functionality. We received this bad boy as a gift a few years ago and although I have shared one recipe (butternut squash and turkey chili), I haven’t fully explored pressure-cooker life yet.
Honestly, many of the Instant Pot recipes you find online aren’t super healthy, which is why Megan created this cookbook. Every recipe has nutrition info, a photo, a gluten-free/vegan option and all are made without refined sugar. The purpose of her cookbook is to help you eat better and spend less time in your kitchen. Love that!
Now about this cheeseburger salad . . .
I was instantly drawn to this “Cheeseburger” Salad with Special Sauce because it reminded me of a Big Mac, aka my go-to order at McDonald’s when I was younger. I know it’s crazy to imagine me ordering and eating a Big Mac with a supersized Dr. Pepper and fries that I dipped in honey, but it’s true. From Big Macs to Bird Food I guess. 🙂
Megan’s “cheeseburger” salad actually doesn’t have beef in it at all… she created burger “meat” made from lentils, which I’m willing to bet will be a crowd favorite. If Meatless Monday isn’t going over too well in your home, you might just need to introduce this cheeseburger salad into your meal rotation. 😉
Thankfully, Megan broke down each step into really digestible instructions. If you have never used an Instant Pot before, this cookbook will definitely help you feel comfortable with it, and this recipe is a great one to start out with. You’ll practice both sautéing and pressure cooking in the Instant Pot, which are the two key features. Just a few simple steps results in six servings – so a simple family meal or easy meal prep/leftovers for your week!
Do you own an Instant Pot? If so, please share your favorite healthy Instant Pot recipe below! If you own an Instant Pot and it’s been collecting dust, I highly recommend grabbing a copy of Megan’s cookbook. There are so many awesome recipes included — everything from easy breakfasts to sweet treats.
If you try this “cheeseburger” salad with special sauce be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe.