Try one of these in-season salads. These creative and tasty recipes are satisfying, healthful, and hearty enough to be served as a main course.
Fuyu persimmons and blood oranges add fruity flavor and bright color to this sweet salad, while toasted pine nuts add a nutty kick to the accompanying creamy vinaigrette.
Grilled flank steak turns a plate of leafy greens into a satisfying winter meal. A homemade dressing of light mayo, Greek yogurt, garlic, and fresh herbs creates a creamy -- yet calorie-conscious -- combo.
Marinated lamb chops are grilled along with wedges of radicchio and cherry tomatoes for a hearty winter salad that's both healthy and delicious.
Serve this veggie and fiber-filled salad as a colorful side or a light main dish. Eat it with pita chips or bread for a quick and simple lunch, or serve over a bed of sauteed leafy greens (such as kale or Swiss chard) for a light dinner.
Warm garbanzo beans cooked in a mixture of Indian spices are the star of this so-easy spinach salad, which can be served with toasted pappadams (an Indian flatbread, available in Indian markets or the Indian section of your supermarket), if desired.
Nutrient-packed quinoa adds a healthy dose of protein to this salad of butterhead lettuce, dark cherries, apricots, cashews, and red onion. You can also sub couscous or Israeli couscous for the quinoa.
If you're unfamiliar with quinoa, learn how to cook it with our easy-to-follow step-by-step instruction video.
This simple 20-minute salad is packed with flavor, thanks to a homemade vinaigrette of oil, vinegar, garlic, and chile pepper. Add a small handful of roasted almonds or a grilled chicken breast to boost protein.
Broiled sesame-crusted beef makes a hearty meal out of this spinach salad with apricots, onions, and garbanzo beans. An orange-mint vinaigrette gives the salad a bright finish.
Salads don't always need lettuce -- this recipe pairs grilled chicken breast, cucumber ribbons, and sliced tomatoes for a healthy meal. Get creative and sub fish for the chicken, zucchini or carrots for the cucumber, or halved cherry or grape tomatoes for the sliced tomatoes.
Thinly sliced raw Brussels sprouts are the base of this unique winter salad. To save time, you can use 10 cups of shredded napa cabbage in place of the sprouts.
Editor's Tip: To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green ones are uniformly exposed.