Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. Be prepared to love it, even if you’re not a kale or brussels sprouts person.
Citrus and Pomegranate Fruit Salad
This salad of oranges, grapefruits and pomegranate seeds is the perfect antidote to all the overindulgence of the holidays. The fruits are soaked in their own juices, which makes a refreshing -- not to mention gorgeous -- magenta syrup that you’ll want to drink straight from the bowl.
Moroccan Carrot & Chickpea Salad
Fragrant spices, bright colors, sweet and savory flavors — this Moroccan salad is a feast for the senses. It’s essentially an exotic twist on the classic carrot-raisin salad, yet you don’t need any exotic ingredients to make it. The magic is made with spices you likely already have in your spice cabinet.
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
Made with tender baby kale, crispy roasted chickpeas (love!), nutty Parmigiano-Reggiano and a zingy lemon vinaigrette, this salad makes satisfying lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner.
Balsamic-Glazed Roasted Beets
If you’re a beet lover like I am, you’re going to love (and maybe even obsess over) these simply prepared beets. They’re oven-roasted, which intensifies their natural sweetness, and then tossed in a tart and syrupy balsamic reduction. You can serve them as a side dish, but more often than not I just keep them in the fridge for snacking and tossing over salads.
French Lentil Salad with Goat Cheese
I make this hearty lentil salad when I get fed up with hasty on-the-go lunches and am craving something wholesome. It’s made with French green lentils, which are ideal for salads because they hold their shape when cooked.
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