Use your grill pan to make this entree salad indoors during winter. Grab whatever greens look freshest at the supermarket to use as the bed for the beef and creamy homemade horseradish dressing.
You need just seven ingredients to mix up this spinach, apple, and egg salad. Whether you enjoy it for breakfast or dinner, this well-balanced winter salad doesn't require any additions to make it a meal.
Pin this recipe to make all year long! In winter, it comes together under the broiler, and in summer you can prep it on the grill. It's so delicious and easy (we're talking 30 minutes) that we wouldn't mind eating it for dinner every week.
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.
Kale is most available—and most delicious—at the chilliest points of the year. Take advantage of that fact, plus in-season citrus and pears, to build this superfood-loaded salad. Baked chicken and a bit of cheese strengthen each serving with 35 grams of protein.
Make the most of carbs by blending your favorite whole grain (here, bulgur) one-to-one with riced cauliflower (in season beginning late fall). While this 361-calorie power bowl could be a meal as is, add a handful of leftover grilled chicken, steak, or salmon to add protein.
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.
Limes, oranges, and winter greens are the fresh winter ingredients that act as a tasty base for the flaky citrus-poached cod in this light salad. At 314 calories and loaded with healthy fats and plenty of protein, this speedy seafood salad will keep you satisfied for hours.
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.
Kale, pumpkin seeds, and dried cranberries give this fresh and colorful salad recipe a hint of holiday flair. Don't save it for special occasions, though—it takes just a half hour to toss together when you start with leftover chicken or turkey.
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.
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 leaves are uniformly exposed.
Skillet-browned turkey tenderloins are topped with slices of pear and provolone cheese, then served atop a bed of arugula for a hearty winter salad.
Mix up your greens to mix up the nutrients in this vegetable and whole grain salad. Cauliflower, carrots, and hearty greens are all available even in the coldest season. Top each serving with chicken, pork, or tofu if you’re feeling hungry.
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.
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.