41 Hearty Winter Salad Recipes You’ll Want To Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Winter Persimmon Kale Salad

Winter Persimmon Kale Salad with Pomegranate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

This beautiful Winter Persimmon Salad makes a delicious side dish for holiday dinners, or for any weeknight meal. Use prepared kale slaw, add persimmons, pomegranate and feta cheese and toss with maple-balsamic dressing.

Ingredients

• 4 cups prepared kale slaw mix
• 2 medium persimmons
• 1/2 cup pomegranate arils
• 3 tbsp feta cheese
• 1/4 cup olive oil, (extra virgin)
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp Dijon mustard
• sea salt and pepper (to taste)

Instructions

1. Whisk the dressing ingredients together and toss half of it with the kale slaw. Transfer to a serving bowl or platter.
2. Arrange sliced persimmons, pomegranate arils and feta cheese on top of the kale slaw.
3. Drizzle with more dressing, if desired.

2. Winter Fruit Salad with Citrus Maple Dressing

Winter Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Winter Fruit Salad is fresh, vibrant and tossed in a flavorful citrus dressing. It’s a gluten-free, vegan recipe that’s great for brunch, snacks and pot lucks!

Ingredients

• 3 kiwi (peeled and chopped into chunks)
• 3 clementines (peeled and broken into pieces)
• 1 medium apple (chopped)
• 1 medium pear (chopped)
• 1 large banana (peeled and sliced)
• 1/2 cup pomegranate arils
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1/2 tablespoon maple syrup (sub with honey)
• 1/2 teaspoon poppy seeds

Instructions Prepare the dressing:

1. Place the orange juice, lime juice, maple syrup and poppy seeds in a small bowl and whisk until combined.

Prepare the salad:

1. Place the fruit in a medium bowl and toss gently with enough dressing to coat the fruit. Serve immediately and enjoy!

3. Chicken Salad with Apples

Chicken Salad with Apples (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 bowls’]

This chicken salad with apples is a low-calorie and high protein meal. It’s nutty, creamy, a little sweet, and tasty.

Ingredients

• A handful dried cranberries
• 2 chicken breasts (boiled)
• 3 apples
• A handful cashew nuts
• 3 tbsp greek yogurt
• ½ tsp Dijon mustard
• A pinch of salt & pepper

Instructions

1. Add cranberries into a bowl and pour in some boiling water. Leave for 15 minutes or so.
2. Cut chicken breasts into cubes. Deseed apples and cube them as well.
3. Add chicken, apples, cranberries, and cashew nuts into a bowl.
4. Combine yogurt and Dijon mustard in a separate bowl and add it to the salad.
5. Toss all the ingredients together. Salt and pepper it to your taste.

4. Warm Lentil Salad with Roasted Vegetables and Bacon

Warm Lentil Salad with Roasted Vegetables & Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’, ‘6 people, as a main course’]

This main course salad will keep you warm on those cold winter days. It also happens to be packed with nutrients. Omit the bacon to make it vegetarian and also the feta cheese to make it Vegan.

Ingredients

• 3 tbsp white wine vinegar
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup, pure
• salt and pepper to taste
• 1/2 cup extra virgin olive oil
• 1 small butternut squash (about 3 cups diced) peeled and diced
• 10 medium to large white or brown mushrooms, cut in half or quarters
• 1 medium red onion, peeled and cut into 6-8 wedges
• 6 slices bacon
• 2 tbsp olive oil
• 2 cups brown lentils
• 1/2 medium to large onion, peeled
• 2 cloves garlic, peeled and crushed
• 2 bay leaves
• 4 cups chicken or vegetable stock or water
• 4 cups packed baby arugula leaves
• 1/2 cup parsley, chopped
• 1/2 cup Feta cheese

Instructions Maple Dijon Vinaigrette

1. Mix all ingredients together in a jar or other container with a sealed lid. Put the lid on and shake vigorously. Set aside

Roasting the Vegetables and Bacon

1. Preheat the oven to 400℉
2. Place each ingredient on a baking tray, or divided over two, and drizzle vegetables with olive oil.
3. Bake for 20-30 mins, rotating half way through, or until bacon is cooked and vegetables are soft.

Cooking the Lentils

1. Rinse lentils under cold water.
2. Place in a pot with the onion, garlic, bay leaves, and stock or water
3. Bring to a boil and reduce heat to a gentle simmer. Cook for 15-20 mins or until lentils are soft but not falling apart.
4. Drain and discard onion, garlic, bay leaves and peppercorns.
5. Place back in pot and pour in 2/3 of the vinaigrette while lentils are still hot. Stir and let stand, covered, to keep warm while the vegetables finish roasting.

Assembly

1. Place the warm vegetables in a large bowl and drizzle with remaining vinaigrette. Chop or rip up the bacon and put in bowl with veggies. Add the arugula and parsley and stir. Add the warm lentils and stir gently until combined. Serve immediately.

5. Super Citrus Salad

Super Citrus Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 salads’]

Easy + healthy recipe for a Super Citrus Salad — with a bright Orange Vinaigrette! Baby greens, sweet orange slices, fresh mint, goat cheese, dried cranberries, and chopped candied nuts make for a refreshing dish. Gluten-free and vegetarian friendly.

Ingredients

• 6 cups of fresh baby greens*
• 1 navel orange
• 1 cara cara orange
• 1 blood orange
• ¼ c goat cheese**
• ½ c candied walnuts (chopped)
• 10 leaves of fresh mint
• ½ c dried cranberries
• 2 tbs extra virgin olive oil
• juice of ½ orange (about 3 tbs)
• 1 tbs dijon mustard
• 1 tbs honey
• 1 tbs golden balsamic vinegar
• zest of ½ orange
• ¼ tsp salt
• freshly cracked black pepper

Instructions

1. SHAKE UP DRESSING: Add all dressing ingredients to a lidded jar and shake until well combined (or whisk together in a bowl).
2. PREP THE ORANGES: Peel the oranges (either by hand or by slicing off the skin using the technique described in the post above // shown in the blog photos) and then slice into thin rounds. You can cut them into halves or quarters to make them into more bite-sized friendly pieces or just mix in some full rounds, halves, and quarters for fun presentation.
3. ASSEMBLE THE SALAD: Divide the greens and oranges into two large bowls. Tear the mint leaves into pieces and sprinkle on top. Add the rest of the toppings (the candied nuts, goat cheese, and cranberries). Toss together with your desired amount of dressing. Serve and eat immediately.

6. Pearl Oyster Mushroom Noodle Salad

Pearl Oyster Mushroom Noodle Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This delicious Pearl Oyster Mushroom Noodle Salad with crunchy edamame and zesty wasabi dressing delivers oodles of umami flavour. An easy vegan recipe that you can whip up for a tasty weeknight meal.

Ingredients

• 400 g pearl oyster mushroom
• 1 cup edamame
• 250 g soba noodle
• ¼ cup cilantro (chopped (coriander))
• 2 sprigs scallion ((spring onion))
• 1 tbsp white sesame seeds
• 1 tbsp vegetable oil
• 1 tbsp mirin
• 1 tbsp vegan butter
• 1 tsp cooking sake
• 1 tbsp tamari
• 1 tsp sesame oil
• 3 tbsp tamari
• 1 tbsp water
• ½ tsp wasabi paste
• 1 tbsp lemon juice

Instructions Salad

1. Cook soba noodles as per packaging.
2. Wash pearl oyster mushrooms and pat dry. Heat frying pan over medium-high heat and add oil.Add mushrooms and gently fry for 3 minutes or until lightly brown. Add seasoning, including mirin, plant-based butter, sake, tamari and sesame oil. Cook for another 1-2 minutes for the mushrooms to absorb the liquid. Remove from heat and set aside for assembly.
3. Bring a small saucepan of water to boil, add a pinch of salt and then add hulled edamame beans. Cook for 3 minutes and then drain.
4. Wash and roughly chop the cilantro (coriander).
5. Thinly cut scallion (spring onions) into small rounds.

Salad Dressing

1. If you have wasabi powder instead of pre-prepared wasabi paste in a tube, prepare wasabi paste as per instructions on the packet.
2. Add tamari, water, lemon juice and wasabi paste together in a small bowl and whisk together.

Assembly

1. Place soba noodles, edamame beans, mushrooms and half the chopped cilantro (coriander) and scallion (spring onion) in a large mixing bowl.
2. Add half the wasabi dressing into noodle salad and toss together.
3. Transfer salad into a large serving dish.
4. Scatter remaining chopped cilantro (coriander) and scallion (spring onion) and finish with sesame seeds.
5. Drizzle remaining wasabi dressing on top and serve.

7. German Potato Salad

German Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’10’, ’10 servings’]

This German potato salad recipe combines tender red potatoes with bites of crispy bacon in a delightfully tangy vinegar and mustard dressing. Best served warm!

Ingredients

• 2 pounds medium-sized red potatoes
• 1 tablespoon + 1/2 teaspoon kosher salt (divided)
• 1 pound thick-cut bacon (cut into 1/2″ pieces)
• 1 large yellow onion (diced)
• 3 large cloves garlic (minced)
• 3/4 cup apple cider vinegar
• 1 tablespoon whole-grain mustard (use a bit more if you really like mustard)
• 1 tablespoon Dijon mustard
• 3 tablespoons sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1″. Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don’t overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).
2. In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
3. Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
4. Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
5. Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
6. Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.

8. Black Lentil Salad with Roast Carrots, Feta, and Pomegranate

Black Beluga Lentil Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 people’]

A simple, healthy and delicious black lentil salad with soft and earthy beluga lentils, honey roast carrots, pomegranate and crumbled feta.

Ingredients

• 4 carrots (cut into sticks )
• 2 tbsp olive oil
• 2 tbsp honey
• ½ tsp sea or kosher salt
• ½ tsp black pepper
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp honey
• ¼ – ½ tsp sea or kosher salt
• 2.5 cups cooked beluga lentils ((Note 1))
• 1.3 cups crumbled feta
• 1/2 cup pomegranate seeds ((Note 2))
• 1/4 cup fresh mint ( roughly chopped)

Instructions

1. Heat the oven to 220 C or 425 F.
2. Place the carrot sticks into a large roasting dish and add the olive oil, honey, salt and black pepper. Mix together with your hands until all the ingredients are incorporated and place in the middle of the oven for 20 minutes, turning halfway.
3. Meanwhile, combine the dressing ingredients in a small jug or bowl and set aside.
4. Add the lentils to a salad bowl or other large bowl with the pomegranate seeds, mint and feta.
5. Remove the carrots from the oven when they are ready. (Note 3)
6. Leave them to cool for a few minutes before adding them to the salad.
7. Pour on the dressing, toss everything together, plate up and enjoy.

9. Pear Salad

Pear Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Easy Pear Salad is perfect for fall. Fresh, juicy pears are deliciously mixed with greens, walnuts, feta, and a homemade balsamic dressing.

Ingredients

• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic ( pressed or very finely minced)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 medium pears (stems and seeds removed then thinly sliced)
• 1 teaspoon lemon juice
• 6 cups (120g) salad mix leaves (or any greens)
• ½ cup walnuts (plain roasted or candied)
• ½ cup sweetened dried cranberries (or pomegranate seeds)
• ½ cup crumbled feta cheese (or gorgonzola cheese)

Instructions

1. In a bowl or a small jar combine the olive oil with balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper. Whisk or shake well until combined. You want the dressing to be emulsified and creamy.
2. Toss the sliced pears with lemon juice and set aside.
3. To a large bowl, add the salad leaves, half of the sliced pears, half of the walnuts, half of the feta, and add the dressing. Toss gently to combine.
4. Transfer to your serving dish, and top with the remaining pears, walnuts, feta, and dried cranberries.

10. Holiday Fruit Salad

Citrus & Pomegranate with Vanilla Syrup: A Holiday Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Ingredients

• 2 oranges
• 2 pink grapefruit
• 2 yellow grapefruit
• 2 tangerines (or clementines)
• 1 Tablespoon vanilla sugar (or honey)
• 2 teaspoons Rose water
• 1/2 cup pomegranate seeds
• 2 teaspoons Orange Blossom water
• 1 Tablespoon honey (warmed)
• 1 Tablespoon fresh mint leaves

Instructions

1. Wash and dry fruit. Assemble a large cutting board, a sharp knife and a bowl to hold the citrus peel.
2. Slice off either end of the citrus, and remove peel as demonstrated in the video clip.
3. Peel all citrus and thinly slice. Reserve the peels for marmalade if you like.
4. Select a large serving platter for your salad; it should have slightly rounded edges to be able to hold the orange juice that will seep.
5. Arrange fruit on platter any way you like. In the photos I have alternated slices of pink and yellow grapefruit in one column, and orange and tangerine in another. Another pretty way is to start in the center of the plate and layer slices of citrus in a circle building outward.
6. In a small bowl, stir together rose water and vanilla sugar until sugar is dissolved. With a small spoon, drizzle mixture all over the layers of fruit.
7. Garnish with pomegranate seeds and serve.

Variation: Orange Blossom Water, Honey and Mint Citrus Salad

1. Prepare and arrange the citrus slices on a platter as directed in the recipe above.
2. Combine orange blossom water and honey together to make a syrup and drizzle over fruit.
3. Finely chop mint leaves -reserving a few for garnish- and strew on top of the salad. Serve at once.

11. Danish Warm Potato Salad with Corn and Baby Greens

Danish Warm Potato Salad with Corn and Baby Greens is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This delicious Danish Warm Potato Salad is hearty enough to stand on its own, but it also makes the perfect complement to your weeknight dinner. It’s fast enough for every day and fancy enough for guests.

Ingredients

• 1 pound new potatoes, unpeeled (I used Honey Gold)
• 1 cob of corn
• 1 small red onion
• 3 tablespoons white vinegar
• 3 cups mixed baby greens
• 1 small bunch of basil leaves
• 4 tablespoons white vinegar
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons capers (chopped)
• 1 small bunch dill (chopped)
• A few basil leaves (chopped or julienned)
• Salt and freshly ground pepper (to taste)

Instructions

1. In a small bowl, mix together the 4 tablespoons of white vinegar, 2 tablespoons mayo, 2 tablespoons sour cream, 2 tablespoons chopped capers, 1 small bunch chopped dill (about 3 tablespoons) and a few chopped or julienned basil leaves. Season the dressing with salt and pepper to taste and set aside.
2. Wash 1 pound of new potatoes and cook, unpeeled, in salted water for about 20 minutes. Drain and cut into halves or quarters if too large; set aside.
3. Meanwhile, slice the kernels off the corn cob with a sharp knife or use a corn zipper tool. Thinly slice the small red onion. Put the onions and corn kernels in a pan, add three tablespoons of white vinegar and boil for 2-3 minutes.
4. Mix the onion and kernels mixture with warm potatoes. Toss in the dressing and top with 3 cups of mixed baby greens.

12. Brussels Sprout Salad with Cranberries

Brussels Sprout Salad with Cranberries and Toasted Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Sparkling sugared cranberries and rich toasted almonds top this incredibly tasty salad of shaved Brussels sprouts tossed in a lemon parmesan dressing.

Ingredients

• 1 1/2 cups sugar (divided)
• 1 bag fresh cranberries
• 6 cups very thinly sliced brussels sprouts*
• Zest and juice of half a lemon
• 2 tsp grainy mustard
• 2 tsp honey
• 1/3 cup olive oil
• S&P
• 1/2 cup finely grated parmesan
• 1 1/2 cups Sugared Cranberries
• 1/2 cup toasted sliced almonds

Instructions

1. **To make the cranberries:
2. Heat 1/2 cup sugar and 1/2 cup water in a medium saucepan until the sugar has dissolved.
3. Remove from heat.
4. Stir in 1 bag fresh cranberries and toss to coat.
5. Spread cranberries on a cooling rack and leave to dry out for about an hour.
6. Pour 1 cup sugar into a large bowl and add in the cranberries. Toss to coat and then remove to a plate and spread in an even layer.
7. To make the dressing whisk together the lemon zest & juice, mustard, honey, olive oil and good pinches of salt and pepper.
8. Toss the dressing with the shaved sprouts and the parmesan cheese. Mix well.
9. Top with the toasted almonds and 1 1/2 cups of the sugared cranberries.

13. Winter Holiday Salad

Winter Holiday Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 side salads’]

This Winter Holiday Salad is the perfect salad for Christmas, Thanksgiving or to enjoy any day all fall and winter long! Loaded with baby greens, pear, pomegranate, pistachios and goat cheese that all gets topped with a delicious pomegranate vinaigrette.

Ingredients

• 5 ounces baby arugula or mixed baby greens or baby spinach (142 g)
• 1 large pear, chopped
• 1/2 cup pomegranate arils
• 1/2 cup shelled pistachios
• 1/2 cup crumbled goat cheese
• 1/4 cup avocado oil
• 1/4 cup pomegranate juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon dijon mustard
• salt + pepper, to taste

Instructions

1. Whisk together all the pomegranate vinaigrette ingredients in a small bowl or shake together in a jar.
2. Place the greens onto a serving platter, in a large salad bowl or divided among individual salad plates.  Scatter the chopped pear, pomegranate arils, shelled pistachios and crumbled goat cheese over the top.
3. Drizzle the vinaigrette over the top of the salad right before serving or serve separately alongside the salad.

14. Bulgur Wheat Salad with Avocado

Bulgur Wheat Salad with Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

15. Classic Macaroni Salad

Classic Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 cups’]

This tried and true classic Macaroni Salad recipe is perfect for potlucks and ideal for making in advance!

Ingredients

• 8 ounces dried macaroni pasta
• 1/2 red bell pepper (, diced small (about 3/4 cup))
• 2 stalks celery (, diced small)
• 1/3 cup red onion (, finely diced)
• 5 sweet gherkins (, finely diced)
• 4 ounces cheddar cheese (, cubed small)
• 2 hard boiled eggs (, peeled and finely diced)
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons sweet pickle juice
• 1 tablespoon cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika (, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
2. In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
4. Pour dressing over pasta and toss until everything is well coated.
5. Garnish with just a sprinkle of paprika before serving, if desired.

16. Kale Salad with Cranberries, Hazelnuts, and Turmeric Vinaigrette

Kale Salad Recipe with Cranberries, Hazelnuts, and Turmeric Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

This kale salad recipe with cranberries and hazelnuts is a flavorful, healthy, and pretty dish to add to your table! Whether it’s a holiday celebration or a random Wednesday evening, you’ll keep coming back to this go-to kale salad with cranberries because it’s filled with so much goodness, a lovely color, and is incredibly easy to make! The turmeric vinaigrette is the best part!

Ingredients

• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1/4 cup honey
• 1/2 tsp dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp sea salt
• 1 bunch kale, chopped
• 1/2 cup dried cranberries
• 1/2 cup hazelnuts, chopped (toasted if desired)

Instructions

1. Start by making your vinaigrette by combining the extra virgin olive oil, lemon juice, honey, dijon mustard, turmeric, and sea salt together (you can do this in a mason jar). Shake the dressing ingredients until thoroughly combined.
2. To make the kale salad, add just the raw kale to a large bowl and pour ½ the vinaigrette over it. Massage with your hands for 30 seconds. This is one of the most important steps so don’t skip it!
3. To the massaged kale salad, add the dried cranberries and chopped hazelnuts. Toss and serve. It goes great with any weeknight dinner, or as the base for a healthy lunch during the holiday season!

17. Quinoa and Chickpea Salad

Quinoa Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

• 1 English cucumber (chopped)
• 1 cup quinoa (cooked)
• 2 cups beets (cooked and cubed)
• 2 cups cherry tomatoes (halved)
• ½ cup parsley (chopped)
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• ⅛ tsp cayenne
• ½ tsp ginger
• 1 can chickpeas (drained and washed)
• 1/2 tsp salt
• 1 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh lemon juice
• a pinch of salt & black pepper

Instructions

1. Chickpeas
2. First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3. Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4. Once finished, remove them from the stove and leave them in the pan to cool down.
5. Lemon Dressing
6. Mix all the ingredients in a separate bowl.
7. Salad
8. Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9. Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.

18. Christmas Fruit Salad Cups

Christmas Fruit Salad Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced apples
• 2 cups seedless grapes, halved
• 2 cups orange segments
• 1 cup pineapple chunks
• 1/2 cup pomegranate seeds
• 1/4 cup dried cranberries
• 2 tablespoons chopped fresh mint
• 2 tablespoons honey (optional drizzle)

Instructions

1. 1. Prepare all fruit by washing, coring, and cutting into bite-sized pieces as needed.
2. 2. Divide fruit evenly into four cups or bowls.
3. 3. Drizzle with honey and sprinkle with mint for a light dressing.
4. 4. Chill briefly if desired and serve as festive fruit cups.

19. Winter Citrus Salad with Ginger Vanilla Syrup

Winter Citrus Salad with Ginger Vanilla Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium navel oranges, peeled and segmented
• 2 blood oranges, peeled and segmented
• 1 pink grapefruit, segmented
• 1 cup pomegranate seeds
• 4 cups mixed baby greens
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Ginger Vanilla Syrup: 1/3 cup water, 2 tablespoons honey, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon vanilla extract

Instructions

1. 1. Segment the citrus fruits and reserve any juice.
2. 2. Prepare the ginger vanilla syrup by simmering 1/3 cup water with grated ginger for 5 minutes, then whisk in honey and vanilla until dissolved; cool.
3. 3. In a large bowl, arrange the mixed greens and scatter the citrus segments and pomegranate seeds over the top.
4. 4. Whisk olive oil, lemon juice, salt, and pepper to create a light vinaigrette; drizzle over the salad and toss gently.
5. 5. Lightly drizzle the cooled syrup over the salad or serve it on the side to allow guests to adjust sweetness.
6. 6. Garnish with any optional mint or almonds and serve immediately.
7. 7. Any leftovers can be stored in the refrigerator for up to 1 day.

20. Warm Kale Salad

Warm Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 cups’]

Warm kale salad is a delicious way to eat your greens! It’s a simple recipe with salty Parmesan and spicy red pepper flakes, and it’s a perfect side dish for any dinner.

Ingredients

• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 bunch curly kale, torn into pieces, stems removed (about 4 cups)
• 1 tablespoon lemon juice
• 2 oz shredded Parmesan or Pecorino Romano cheese (about 1/2 cup)
• 2 tablespoons pepitas or sunflower seeds
• Pinch of red pepper flakes
• Salt to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
2. Add the garlic and sauté for 2 minutes.
3. Add the kale and continue to sauté over medium heat for 3-4 minutes until it softens. The kale should be bright green and tender.
4. Transfer the kale to a bowl and toss with lemon juice, shredded cheese, pepitas, and red pepper flakes.
5. Add salt to taste. Serve warm.

21. Pizza Pasta Salad

Mediterranean Pizza Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

Servings: 4-6 Course: Main course, side dish Cuisine: Italian Inspired Store 3 days in the refrigerator Preparation time: 5 minutes Cooking time: 10 minutes Total time: 15 minutes

Ingredients

• 17.63 oz dry pasta (500 g, preferably fusilli)
• 3.52 oz sliced pepperoni or dry salami (halves (100 g))
• 1 cup grape tomatoes (halved (5.25 oz | 149 g))
• 1 small red onion (thinly sliced)
• ½ cup kalamata olives (3.17 oz | 90 g sliced (or pitted by hand))
• 1 cup fresh mozzarella (cut in small cubes (7.93 oz | 225 g) or bite-sized mini bocconcini)
• ½ cup fresh basil (chopped or chiffonade (0.52 oz | 15 g))
• ½ cup extra virgin olive oil (1.76 fl.oz | 125 ml)
• 2 garlic cloves (minced)
• 1 teaspoon Italian seasoning
• 1 tablespoon lemon juice or red wine vinegar
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 Tbsp of freshly grated Parmesan cheese (optional)

Instructions

1. In a large pot of boiling water, cook pasta according to the package directions until tender but firm. Drain and rinse under cold water. Be sure to drain completely before making the salad.
2. To prepare the salad add the pepperoni, tomato, onion, olive, mozzarella, basil and pasta in a salad bowl. Toss lightly.
3. To make the dressing stir all ingredients together in a small bowl (or shaked in a glass jar) and pour over the ingredients in the salad bowl.
4. Adjust salt and pepper to taste.
5. Chill for 2 hours. Remove from refrigerator 15 minutes before serving.

22. Warm Brussels Sprout Salad with Apples and Pecans

Warm brussels sprout salad with apples and pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 side dish servings’]

Warm Brussels sprout salad recipe! A flavorful vegetarian shaved brussels sprout salad with crisp apples, pecans, and creamy blue cheese.

Ingredients

• 1 cup chopped raw pecans
• 3 Tablespoons olive oil
• 1/4 medium red onion, thinly sliced
• 4 cups shaved brussels sprouts (we like to buy pre-shaved)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup dried cranberries
• 1 cup finely diced apple
• 1/4 cup crumbled blue cheese
• additional salt and pepper (if needed)
• 2 Tablespoons olive oil
• 2 Tablespoons apple cider
• 2 Tablespoons apple cider vinegar
• 3/4 Tablespoon maple syrup
• 1/8 teaspoon ground ginger
• 1/4 teaspoon pressed or mashed fresh garlic

Instructions Make the brussels sprout mixture

1. Heat the pecans in a non-stick skillet over medium-high heat. Toast, watching closely and stirring often, until the pecans are toasted but not burned. You should be able to smell toasted pecan aroma when they are toasted and they should be slightly browned. About 5 minutes. Remove from the pan and set aside.
2. Reduce the heat the medium and add 3 Tablespoons of olive oil to the non-stick skillet. Add the onion and saute, stirring occasionally, until fragrant and starting to brown, about 5 minutes.
3. Add the brussels sprouts to the pan along with the salt and pepper. Saute, stirring occasionally, until the brussels sprouts are wilted and almost browned, but still have some crunch to them, about 5 minutes. Add the cranberries and continue to saute, stirring occasionally, until the brussels sprouts are browned but still crunchy, another 5 minutes. Remove from the heat and add to a large mixing bowl.

Make the apple cider vinaigrette

1. While the brussels sprout mixture is cooking, make your dressing. In a small bowl or jar, whisk together 2 Tablespoons of olive oil, the apple cider, the apple cider vinegar, the maple syrup, the ginger, and the garlic. Whisk until emulsified and set aside.

Make the salad

1. Add the toasted pecans, apple, and blue cheese to the brussels sprout mixture. Add the dressing and toss to combine. Season to your liking with salt and pepper.
2. Serve warm. Enjoy!

23. Winter Lentil Salad

Winter lentil salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Winter lentil salad is a comforting warm lentil salad made with green lentils, roasted vegetables, fruits, and seeds. It has a delicious sweet and citrusy dressing which goes very well with all the other ingredients of this salad. This filling vegan salad is also a great option for healthy weeknight dinners.

Ingredients

• 3 cups cooked green lentils
• 1 cup peeled and chopped pumpkin
• 1 cup peeled and chopped carrot
• 1 large onion (sliced)
• 2 cloves garlic (adjust to taste)
• 1 large orange (peeled and chopped)
• 1 cup pomegranate arils
• A handful of fresh parsley (roughly chopped)
• ¼ cup pepitas
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon pomegranate molasses
• 2 tablespoons extra virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon chili flakes
• Salt to taste
• Ground black pepper to taste

Instructions Bake vegetables

1. Put the pumpkin and carrot cubes in a bowl. Add sliced onion and whole garlic cloves. Add around a tablespoon of olive oil, salt, and pepper. Toss.
2. Evenly spread the vegetables on a baking tray lined with aluminum foil. Bake in a pre-heated oven for 20-25 minutes at 200°C (around 400°F) or until the vegetables are nicely cooked and start getting charred.

Prepare salad dressing

1. Once the vegetables are baked, take the roasted garlic cloves and squeeze out the roasted garlic pulp. Put it in a bowl along with all the other dressing ingredients. Mix well to make the salad dressing.

Make salad

1. Take a large mixing bowl. Add cooked lentils, roasted vegetables, fruits, pepitas, and parsley.
2. Pour the salad dressing on top.
3. Gently toss.
4. Check and adjust the seasoning. Enjoy!

24. Christmas Fruit Salad

Christmas Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Total: PT17M · Yield: 9

A beautiful, layered Christmas Fruit Salad with holiday flavors! More magical than typical recipes, but so quick and easy (prep ahead, too)! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free (see note) •

Ingredients

• 1 1/2 cups nonfat vanilla Greek yogurt
• 3 tablespoons white grape juice (100% juice)
• 2 cups horizontally halved seedless green grapes
• 1 1/2 cups seeded, chopped green Granny Smith apple
• 1 cup horizontally halved seedless red grapes
• 1 cup seeded, chopped red sweet-tart apple (such as Honeycrisp)
• 3/4 cup dried cranberries
• 3/4 cup pomegranate arils (divided, see note)
• 3/4 cup granola (we use Cascadian Farms Oats & Honey)
• 1/2 cup roasted, LIGHTLY salted pistachios (or unsalted, if you can’t find lightly salted)
• star fruit, pineapple (cut into flat planks) or honeydew melon (cut into flat slices) to make stars

Instructions

1. In a medium bowl, mix together yogurt and juice.
2. In a second medium bowl, mix GREEN grapes and chopped Granny Smith apples. (As directed in the post, if desired, reserve a few green grapes and apple pieces to line the outside of your clear glass serving dish, before adding the yogurt dressing.) Then, stir 1/4 cup of the yogurt dressing mixture into the (remaining) green grapes and apples. Spoon this mixture evenly into the bottom of your serving bowl.
3. In a third medium bowl, mix RED grapes, chopped Honeycrisp apples, cranberries, and 1/2 cup pomegranate arils. (As directed in the post, if desired, reserve a few red fruit pieces to line the outside of your dish, before adding the yogurt dressing.) Then, stir 1/4 cup of the yogurt dressing mixture into the (remaining) red fruit mixture. Spoon this mixture evenly into the serving bowl, on top of your green fruit layer.
4. Evenly spread the remaining fruit salad dressing on top of the red layer, pushing it near the edge but not fully against the glass (so it doesn’t drip down too much and slightly obscure the red layer beneath it).
5. Combine granola and pistachios, and sprinkle them on top of the dressing layer.
6. Pile most of the remaining 1/4 cup of pomegranate arils in the center of your fruit salad and sprinkle a few all across the top.
7. As discussed in the post, to make stars for the top you can (1) slice a star fruit, or (2) use a star-shaped cookie cutter or sharp paring knife to cut stars out of pineapple planks or slices of greenish-white honeydew melon. Lay your stars around the top of your salad.

25. Spinach Salad with Pear and Pomegranate

Easy Spinach Salad with Pears is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT5M · Total: PT12M · Yield: [‘4’, ‘4 servings’]

This easy spinach salad with pears is both sweet and savory. Fresh baby spinach is mixed with red anjou pears, pomegranate seeds, caramelized pecans and gorgonzola cheese, then finished off with a homemade pomegranate vinaigrette dressing.

Ingredients

• 2 ounces chopped pecans pieces
• 2 Tablespoons granulated sugar
• 1/2 Tablespoon unsalted butter
• 8 ounces fresh baby spinach
• 1 medium red anjou pear (cored and sliced thinly)
• 2 ounces gorgonzola cheese (crumbled)
• 4 ounces pomegranate seeds
• 2 Tablespoons balsamic vinegar
• 4 Tablespoons extra virgin olive oil
• 1/2 cup pomegranate juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions Caramelized Pecans

1. Combine the chopped pecans, butter and sugar in a small pan over medium heat. Cook while stirring continuously until the sugar is caramelized and the pecans are slightly browned, about 4-5 minutes.

Spinach Salad

1. On a large platter or in a bowl, layer half of the spinach, with half of the sliced pear, gorgonzola cheese, pomegranate seeds and candied pecans. Repeat with remaining layer of spinach and then toppings.

Pomegranate Vinaigrette Dressing

1. In a mason jar or small container with a lid, combine vinegar, oil, juice, salt & pepper. Place the lid on tightly and shake vigorously until well combined. Serve dressing on top of the salad or on the side.

26. Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘8’]

This vegan Kale and Brussels Sprout Salad is a quick and healthy side dish that pairs well with a wide variety of main courses. It’s the perfect lighter side dish to add to your holiday meal!

Ingredients

• ½ cup blanched almond slices (or sub whole almonds, see note 1)
• ½ cup pepitas
• 1 tablespoon wheat-free tamari (or sub soy sauce if not gluten free)
• ¼ teaspoon cumin
• ¼ teaspoon paprika
• ⅓ cup olive oil
• ¼ cup freshly squeezed orange juice (or 100% pure orange juice)
• ¼ cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• ½ teaspoon sea salt (or to taste)
• freshly ground black pepper (to taste)
• 1 lb Brussels sprouts, trimmed and shredded/thinly sliced
• 6 cups chopped green curly kale
• ⅔ cup thinly sliced shallot
• ½ cup dried cranberries
• 2 apples, thinly sliced

Instructions

1. Prepare the crispy almonds. Preheat the oven to 350 °F and line a baking sheet with parchment paper. On the sheet pan, toss the sliced almonds and pepitas with the tamari, cumin and paprika, then spread them in an even layer. Bake for 5-7 minutes until fragrant and turning golden brown. Once baked, set them aside to cool and crisp up, while you prepare other parts of the salad.
2. Make the vinaigrette. In a mason jar or bowl, whisk together the olive oil, orange juice, apple cider vinegar, maple syrup, dijon mustard, sea salt and black pepper.
3. Dress the greens. Place the shredded Brussels sprouts, chopped kale and sliced shallots in a large bowl. Drizzle with the vinaigrette and toss until the greens are evenly coated. For best results, let the greens and shallots marinate in the dressing for 5-10 minutes.
4. Assemble the salad. Gently fold in the crispy almonds and pepitas, dried cranberries and apple slices. Pro tip: for a beautiful presentation, reserve half of the almonds/pepitas, cranberries and apple slices (don’t mix them in). Pile the salad high onto a large shallow serving bowl, then top with the reserved mix-ins, as pictured.
5. Store any leftovers in a sealed container in the refrigerator and eat within a day.

27. Roasted Vegetable Winter Salad

Roasted Vegetable Winter Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cubed butternut squash or sweet potato
• 2 cups Brussels sprouts, halved
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried thyme
• 4 cups mixed greens
• 1/3 cup toasted walnuts
• 1/4 cup crumbled feta or shaved Parmesan (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Optional: lemon wedges for serving

Instructions

1. 1. Preheat the oven to 425°F (220°C).
2. 2. Toss squash, Brussels sprouts, and red onion with 2 tablespoons olive oil, salt, pepper, and thyme; spread on a baking sheet.
3. 3. Roast 20–25 minutes, stirring once, until vegetables are tender and lightly caramelized.
4. 4. In a small bowl, whisk balsamic vinegar, Dijon mustard, salt, and pepper; slowly whisk in olive oil to make a dressing.
5. 5. In a large bowl, toss greens with the warm roasted vegetables; scatter walnuts and feta over top.
6. 6. Drizzle with dressing and toss lightly to combine.
7. 7. Serve warm or at room temperature with optional lemon wedges on the side.

28. Apple Walnut Salad

Apple Walnut Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 people’]

This Apple Walnut Salad is delicious and easy to make. Combining simple fresh ingredients that are great for a fall salad meal prep!

Ingredients

• 1/2 cup walnut halves
• 8-9 cups chopped red or green leaf lettuce
• 1/4 cup red onion (thinly sliced)
• 1/4 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1/2 cup sliced apple (medium apple- cored and thinly sliced)
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon minced garlic (1 clove- finely minced)
• sprinkle salt & black pepper to taste

Instructions

1. Preheat your oven to 350 degrees F. Spread walnuts out in an even layer on a baking sheet. Bake for 6-7 minutes, or until golden and fragrant.
2. When walnuts are cooked, immediately transfer to a cutting board to cool, then roughly chop them.
3. Make the dressing. To a mixing bowl or container, add olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk together to combine. Taste and adjust the seasonings to your preference.
4. In a large serving bowl, add the chopped lettuce and half of the red onions, cranberries, feta cheese, apple slices, and walnuts.
5. Add a few tablespoons of the dressing and toss the salad together.
6. Continue adding dressing to your preferred taste, or serve it on an individual basis. Top the salad bowl with the remaining cranberries, feta, walnuts, and apples. Serve immediately!

29. Kale Caesar Salad with Spiced Chickpeas

Vegan Kale Caesar Salad with Spiced Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 6

This vegan kale Caesar salad is topped with spiced chickpeas instead of the traditional croutons and is enveloped in an easy creamy dressing.

Ingredients

• 1 teaspoon olive or other vegetable oil
• 1 tablespoon maple syrup or agave
• 1 tablespoon soy sauce
• 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon barbecue seasoning (see Note)
• 1 tablespoon olive oil
• 1/2 cup vegan mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon salt-free seasoning blend (like Mrs. Dash)
• 6 to 8 kale leaves, lacinato or curly green stemmed and sliced (see note)
• 1 medium head romaine lettuce
• 1 yellow or orange bell pepper, cut into narrow strips

Instructions

1. Spiced chickpeas: Combine all the ingredients except the barbecue seasoning in a medium skillet with the chickpeas. Cook for 8 or so minutes over medium-high heat, or until nicely glazed. Stir often.
2. Add the barbecue seasoning and cook for 2 to 4 minutes longer, or until lightly browned. Remove from the heat and transfer to a serving bowl.
3. Dressing: Combine the dressing ingredients in a small bowl and stir together.
4. Salad: Put the stemmed and sliced kale in a serving bowl. Rub a small amount of olive oil onto your palms and massage the kale leaves for 30 to 60 seconds, until they turn bright green and soften.
5. Slice the romaine crosswise into ribbons. Add to the kale in the bowl along with the bell pepper. Pour the dressing over the kale mixture and stir until everything is evenly coated.
6. To serve: Distribute some of the kale salad to individual bowls or plates and top each serving with some of the chickpeas. Or, arrange the kale salad on a serving platter, top with the chickpeas, and let everyone serve themselves.

30. Winter Fruit Salad

Winter Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This winter fruit salad is a colorful variety of fresh fruit tossed in a light honey poppy seed dressing.

Ingredients

• 3 cups of cubed pineapple
• 1 cup of peeled, quartered and sliced kiwis
• 2 cups of mandarin orange or clementine segments
• 1/2 cup pomegranate arils
• 3 tablespoons lemon or lime juice
• 3 tablespoons honey
• 1 tablespoon poppy seeds
• Optional garnish: fresh mint leaves

Instructions

1. Place the pineapple, kiwi, mandarin oranges and pomegranate arils in a large bowl.
2. In a small bowl whisk together the lemon juice, honey and poppy seeds.
3. Pour the poppy seed dressing over the fruit and toss gently to coat.
4. Garnish with mint leaves if desired.

31. Pasta Salad with Homemade Dressing

The Best Pasta Salad Recipe with Homemade Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [’10’, ’10 cups pasta salad (about 30 servings)’]

This pasta salad recipe is bursting with flavor thanks to homemade dressing and roasted tomatoes. It is a delicious, make-ahead BBQ side dish full of fresh veggies, pepperoni and fresh mozzarella cheese.

Ingredients

• 16 ounces rotini pasta ((uncooked, 4 cups))
• 1 cup pepperoni ((diced))
• 8 ounces fresh mozzarella cheese ((cubed))
• 1 cucumber (diced)
• 2 cups bell pepper (diced (colors of your choice))
• 12 ounces black olives ((sliced))
• ½ cup Parmesan cheese ((grated))
• 1 cup olive oil
• ½ cup white balsamic vinegar*
• 2 tsp Italian seasoning
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp ground mustard
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 pint baby tomatoes
• 2 TBS olive oil
• ½ tsp salt
• ¼ tsp ground black pepper

Instructions Make the Dressing

1. In a small bowl or Pyrex measuring cup, mix together the dressing ingredients. Set aside.

Roast the Tomatoes

1. Preheat oven to 300 degrees F.
2. Slice the baby tomatoes in half.
3. Toss with olive oil, salt and pepper.
4. Spread onto a large baking sheet and bake for 60-90 minutes.
5. Once tomatoes are shriveled and roasted to your liking, remove from oven and let cool.

Cook the Pasta

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. When finished, drain in a colander. Do not rinse.

Assemble the Pasta Salad

1. In a large bowl, mix the pasta, pepperoni, mozzarella cheese, cucumber, bell pepper, , olives, and Parmesan cheese.
2. Add the dressing and stir to combine.
3. Stir in the roosted tomatoes.
4. Chill in the fridge for at least 4 hours (or overnight) before serving.

32. Festive Salad with Cranberry Dijon Vinaigrette

FESTIVE VEGAN SALAD WITH CRANBERRY DIJON VINAIGRETTE is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘8’]

Do you have a plant based eater or vegan attending your dinner party this season, but have absolutely no idea what to feed them?! Relax, my friends — I have just the recipe! The best part about my Festive Vegan Salad with Cranberry Dijon Vinaigrette is that I bet you have most (if not all) these ingredients already stocked in your kitchen for the holidays. This festive medley of fruits and veggies is hearty, satisfying and loved by herbivores, omnivores and carnivores alike. It’s the ultimate no-fuss addition to any dinner table this season! Eat the rainbow and fuel up on the good stuff during this indulgent time of year — a powerhouse mélange of apples, mandarin oranges, brussel sprouts, shredded beets, roasted acorn squash, toasted walnuts and a tangy Cranberry Dijon Vinaigrette comprise this nourishing holiday salad. It pairs perfectly with turkey, or can be enjoyed alone for a vega

Ingredients

• 1 acorn squash
• 1 tbsp extra virgin olive oil
• 1 clove garlic
• 10 turns Himalayan pink salt
• 10 turns black pepper
• 15 brussel sprouts
• 3 apples
• 2 mandarin oranges
• 3 beets
• 3 tbsp grainy Dijon mustard
• 2 tbsp rosé wine vinegar
• 10 fresh cranberries
• 1 clove of garlic
• 1/3 cup extra virgin olive oil
• 1/3 cup freshly squeezed mandarin orange juice
• 1 tbsp pure maple syrup
• 10 turns Himalayan pink salt
• 10 turns black pepper
• 1/2 cup walnut pieces
• 1 tbsp extra virgin olive oil
• 5 turns Himalayan pink salt

Instructions

1. Start by peeling and dicing the acorn squash into 1″ cubes and mincing 1 clove of garlic.
2. Warm a large skillet over medium heat. Add extra virgin olive oil, acorn squash and garlic. Season with salt and pepper. Roast over medium heat, turning constantly, until squash becomes browned and tender (approximately 10 – 15 minutes).
3. While the squash is cooking, prep the remainder of the vegetables for the salad. Wash brussel sprouts and peel outer leaves, remove the stem and chop finely. Dice apples and add mandarin orange segments to add to a large serving bowl. Using a grater, shred beets over the serving bowl and mix thoroughly to combine.
4. Add all Cranberry Dijon Vinaigrette ingredients to your Vitamix (or similar) and blend until smooth.
5. Dress the salad and toss to combine.
6. Garnish with Toasted Walnuts and a few fresh cranberries. Serve immediately and enjoy!

33. Tuna Pasta Salad

Tuna Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings (can serve up to 8 as a side)’]

Tuna Pasta Salad is a classic and easy-to-make side dish made with cold pasta, canned tuna, fresh veggies, and a creamy mayo and Greek yogurt dressing.

Ingredients

• 3 cups (12 oz./340g) uncooked pasta (any small shape)
• 10 ounces (280g, 2 cans) canned tuna (in water, drained)
• 1/2 cup (2 stalks) diced celery
• 1/4 cup diced red onion (see note 1)
• 1 cup frozen peas (thawed and drained)
• 1/2 cup mayonnaise (full-fat)
• 1/2 cup Greek yogurt (or sour cream)
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice (freshly squeezed)
• 1 clove garlic (minced)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Cook pasta in salted water according to the package instructions. Most small pastas will be ready in 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
2. As the pasta is being cooked, make the dressing: In a bowl, combine mayo with yogurt, dijon mustard, lemon juice, garlic, dill, salt and pepper. Whisk to combine.
3. In a large bowl, combine the cooked pasta with tuna chunks, celery, red onion and peas. Dress the salad and give everything a stir until well combined. Garnish with additional fresh dill if desired.
4. Cover and chill until you’re ready to serve.

34. Carrot and Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

35. Mediterranean Tuna Pasta Salad

Mediterranean-Style Tuna Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT8M · Total: PT16M · Yield: [’10’, ’10 servings’]

This mayo-free Tuna Pasta Salad is light, tasty, and layered with Mediterranean flavors! Made with tender pasta, canned tuna, and fresh veggies tossed in a creamy lemon vinaigrette, this pasta salad can be served as a side dish or as an easy lunch.

Ingredients

• 12 ounces short pasta (rotini, penne, farfalle)
• 2 (5-ounces) canned solid white tuna (in water)
• 1/2 cup diced onions
• 1 pint grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1 cup diced cucumber
• 3 tablespoons capers, drained
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil
• 2 tablespoons plain yogurt
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped parsley

Instructions To Make the Vinaigrette

1. Whisk together the vinaigrette ingredients.

To Make the Pasta Salad

1. Cook the pasta according to package directions until al dente. Rinse in cold water.
2. Combine all the ingredients in a large bowl. Add the vinaigrette and toss well to combine. Serve (See Note)

36. Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons

Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Yield: [‘4’]

Easy, healthy, hearty and packed with flavour. This is the best winter salad ever.

Ingredients

• 1 bunch kale
• 6 Tbsp olive oil (divided)
• 1 Tbsp apple cider vinegar
• 1/4 cup parmesan cheese (finely grated)
• 7 oz cremini mushrooms
• 2 slices sourdough bread
• 1 Tbsp butter
• 1 Tbsp soy sauce
• 1 small garlic clove (minced)
• 1/4 cup blue cheese (crumbled)

Instructions

1. Thinly slice the kale into ribbons and massage it with 2 Tbsp of the olive oil.
2. Toss with the apple cider vinegar, a big pinch of salt and the parmesan cheese. Set aside.
3. Heat 2 Tbsp oil in a skillet. Tear 2 slices sourdough bread into small pieces and add in.
4. Stir and cook the bread pieces until lightly brown and crisp then remove from the pan, season with salt and set aside.
5. Heat another 2 Tbsp olive oil in the same skillet and toss in one small package mushrooms (I used small creminis, cut the larger ones in half and left the small ones whole).
6. Cook until browned and turn down the heat.
7. Add in the butter, soy sauce and garlic. Cook for 1 minute.
8. Pour over the kale.
9. Top with the bread crumbs, the blue cheese and fresh cracked black pepper.

37. Winter Harvest Fruit Salad

Winter Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 servings’]

A delicious winter fruit salad that works for dessert either during the week or at your holiday table!

Ingredients

• 4 cups chopped Fuyu persimmons
• 2 cups pomegranate arils
• 2 tsp. lemon juice

Instructions

1. Combine all ingredients in a mixing bowl. Mix well and serve.

38. Pomegranate and Feta Winter Salad

Pomegranate and Feta Winter Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’, ‘6 Servings’]

This Pomegranate and Feta Winter Salad is full of fresh seasonal flavor and textural components that make it the perfect elevated side dish when entertaining or enjoying a family dinner at home. With crunchy maple walnuts, salty feta, sweet pomegranate seeds, spicy red onion, and a tangy maple lemon vinaigrette there is something for everyone.

Ingredients

• 1 tsp Extra virgin olive oil
• 1/2 cup Raw walnuts
• 1/2 tbsp Maple syrup
• Pinch of sea salt
• 3 tbsp Extra virgin olive oil
• 2 tbsp Maple syrup
• 2 tbsp White balsamic vinegar (or apple cider vinegar)
• 2 tbsp Lemon juice (about 1/2 small lemon juiced)
• 1 tbsp Dijon mustard
• 1 Garlic clove (finely minced)
• 1 tsp Lemon zest
• 1/4 tsp Sea salt
• 1/4 tsp Coarse ground black pepper
• 5 ounce Package of baby greens
• 2/3 cup Pomegranate arils (about 1/2 large pomegranate)
• 1/2 cup Crumbled feta
• 1/4 cup Thinly sliced red onion (about 1/4 small red onion)
• 1/2 cup Maple walnuts (see recipe below)

Instructions Maple Walnuts

1. Heat 1 tsp olive oil in a small skillet over medium heat. Once hot, add walnuts to the pan and toast for 2-3 minutes, or until they smell lightly toasted, stirring throughout. They should not brown.
2. Add the maple syrup to the pan. Toss the walnuts with a rubber spatula to coat. The maple syrup will begin to thicken and bubble. Continue to cook and stir until the maple syrup adheres to the nuts. Once nuts are coated in the crystalized syrup, give them one final stir and sprinkle with a dash of sea salt. Transfer to a piece of parchment paper to cool and set aside.
3. If the walnuts are whole, coarsely chop once cooled.

Maple Lemon Dressing

1. Peel and finely mince the garlic. Combine all ingredients for the dressing in a small container or jar with a lid. Make sure the container is properly sealed and then shake until the maple syrup has dissolved completely and the dressing is well-mixed. Set aside.

Salad

1. Add the baby greens to a large shallow serving bowl or platter. Top with the thinly sliced onion, pomegranate arils, crumbled feta, and maple walnuts. Note: The ratio of greens to toppings will change when using arugula or baby spinach vs. baby romaine (or another more water-dense green). A 5-oz package of arugula contains more greens than a 5-oz package of baby romaine. Feel free to add more or less pomegranate arils or feta based on your preference.
2. Dress the salad with as much dressing as you would like. I like to serve the dressing on the side and allow people to dress their individual portions. Store leftover dressing in an airtight container in the fridge for up to 2 weeks.

39. Beetroot Salad with Maple Citrus Dressing

Beetroot Salad with Maple Citrus Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘8’, ‘8 people’]

Beetroot salad with citrus dressing is a great addition to bring lightness to your table. It’s well balanced and perfect for the holidays! This recipe takes a few steps (the hardest part is remembering to roast the beets), but it’s well worth it. You can also customize the toppings if you want! These are just suggestions.

Ingredients

• 1 lb leafy greens
• 6-8 beets (roasted, see notes)
• 1 orange (segmented, juice reserved)
• ¾ C walnuts (roughly chopped)
• ½ C goat cheese or feta cheese
• ½ C pomegranate seeds
• ½ C olive oil
• 2 tbsp maple syrup
• 2 tbsp fresh orange juice (from the above orange, see recipe for instructions)
• 1 tbsp grainy mustard

Instructions

1. Place your leafy greens in an even layer in a large bowl or platter.
2. Slice your beets into wedges of four or six. Set aside.
3. Segment your orange: slice a small piece of the orange off the bottom of the fruit. Stand the orange on a cutting board, and using a sharp knife, remove the skin, and the with pith with it. Once the skin is gone, slice the segments of the orange in between the pith (we’re trying to eliminate as much of the bitter pith as possible, but don’t worry if it isn’t perfect!). Set the segments of the orange aside. Take the remaining pith/juice/de-segmented orange, and squeeze any remaining juice into a small bowl (we’re using this for dressing later!)If you need more instruction on this step, check out the video in this post!
4. In a small, non-stick frying pan over medium heat, add your walnuts. Toast the walnuts for about 5 minutes, stirring often. Keep an eye on these, they can burn easily!
5. Assemble the salad: add the beets, orange segments, walnuts, goat cheese or feta cheese and pomegranate seeds on top of the spring greens. Set aside while you make the dressing.
6. Add the olive oil, maple syrup, and grainy mustard to the same bowl you added the squeezed orange juice to. Whisk until combined. Add a little salt and pepper – taste the dressing, and add more as needed.
7. Pour the dressing over the salad, and serve.

40. Pasta Salad

Pasta Salad Recipe (Italian Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘3’]

Creamy homemade pasta salad that’s great for making as a main or side dish. Bursting with slightly sweet and wonderfully sour flavors, it features a mayo dressing and some crunchy fresh veggies.

Ingredients

• 1 cup ziti (or macaroni – 100 grams)
• 4 cups water
• 1 teaspoon salt (or as required)
• ⅓ cup capsicum ((green bell pepper) – finely chopped)
• ½ cup carrots (- peeled and grated)
• ⅓ cup onions (- finely chopped)
• 1 tablespoon celery (minced or finely chopped)
• 1 tablespoon parsley (- chopped)
• 6 to 7 olives (green or black, optional)
• 1 tablespoon parsley leaves (- chopped, for garnish)
• 6 tablespoons mayonnaise (egg-free or vegan)
• 1 tablespoon red wine vinegar
• ¼ teaspoon ground black pepper
• 1 teaspoon dijon mustard
• 2 tablespoons extra virgin olive oil
• salt ( as required)
• ½ teaspoon sweet paprika ( or red chilli powder, add as per taste)
• ¼ to ½ teaspoon raw sugar (or as required)

Instructions Cooking pasta

1. Bring heavily salted water to a boil in a large pot on high heat. When cooking pasta you want to include enough salt so that the water “tastes like the ocean”.
2. Add ziti or your preferred small-to-medium sized pasta to the boiling water.
3. Reduce the heat to medium or medium-high, so that the water continues boiling but does not bubble over. Stir the pasta in intervals and cook for 8 to 10 minutes or according to package directions.
4. The pasta should be al dente, or feel free to cook longer if you like a softer texture or are making a cold salad.
5. Once cooked strain the pasta in a colander.
6. For a cold salad, rinse the salad in fresh water or drizzle some oil on them and mix gently – to prevent the pasta from sticking.

Making mayo dressing

1. Take the mayonnaise, extra virgin olive oil, dijon mustard, red wine vinegar, ground black pepper, sweet paprika, sugar and salt as per taste in a mixing bowl.
2. Mix very well.
3. Check the taste of the dressing and feel free to add more seasonings to suit your taste. You can add more sugar too.

Making pasta salad

1. Add the cooked pasta.
2. Add in the chopped veggies – onions, capsicum, carrots. Add the finely chopped celery, parsley and sliced olives if using. Note: If the onions taste too sharp, soak them in cold water for 10 to 15 minutes to reduce their pungency, or simply use less.
3. Toss and combine well so that the pasta and veggies are coated with the mayo dressing.
4. Garnish with parsley and serve right away while warm, or allow the pasta salad to cool before storing in the fridge to chill and enjoy cold.

Serving suggestions

1. Serve pasta salad as a main dish with your preferred Italian-inspired sides.
2. For a lighter meal serve with fresh vegetables – cucumber, radish, carrots or greens – like spinach or kale, either as a raw salad or steamed.
3. Pasta salad is great for brunch or an afternoon lunch, or even as a hearty snack between meals.

41. Lemon Arugula Salad with Pine Nuts

Lemon Arugula Salad Recipe with Parmesan Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Ingredients

• 4 cups arugula (washed)
• 1 cup cherry tomatoes (halved)
• 1/2 cup pine nuts (toasted)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup of Parmesan cheese (cut into thin slices)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 1/2 teaspoons honey {or natural sweetener}
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions To toast the pine nuts:

1. Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

For the dressing:

1. In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

For the salad:

1. Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.