If salads are your go-to healthy lunch, dinner or side dish, then you've probably run out of salad ideas by now. But no need to worry, these savory, sweet salad recipes will help reignite your love for salads again.
4 boneless, skinless chicken breasts, precooked,
cut into cubes or strips
1/4 cup walnuts
1-1ounce rye bread, cubed
2 tsp fresh rosemary, chopped
1 small clove of garlic, chopped
1 tsp olive oil
3 ripe pears, assorted
1 tbsp fresh lemon juice
1/2 cup low fat buttermilk
1/2 tsp Worcestershire sauce
1/4 tsp fresh pepper, grounded
2 ounces crumbled blue cheese
1 1/4 pounds endive, cut crosswise
into 1/2 inch thick slices
Preheat oven to 400 degrees.
On a baking sheet, mix bread crumbs, walnuts, garlic and rosemary. Drizzle with olive oil. Toss together until well coated. Toast about 5-6 minutes or until fragrant. Let cool.
Cut each pear into halves. Core them, then cut them into slices. In a bowl, mix the sliced pears and lemon juice together until well coated.
In another bowl, mix 2 tablespoons of lemon juice, Worcestershire sauce, buttermilk, pepper and half the blue cheese.
Arrange the endive slices on a plate, along with the pears. Sprinkle the endive and pear slices with the remaining walnut and cheese mixture. Top with the chicken. Finish it off with a drizzle of dressing.
6 cups baby arugula
1/3 cup red onion, sliced
1 1/2 cups strawberries, hauled and cut into quarters
4 thin slices prosciutto
2 ounces goat cheese
2 tbsp balsamic vinegar
1 1/2 tsp honey
1 tbsp extra virgin olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
In a bowl, whisk together the balsamic vinegar, honey, extra virgin olive oil, salt and pepper. Add the red onion and strawberries. Let it sit about 15 minutes.
Lightly season a nonstick pan or cast iron skillet with cooking spray. Warm over medium high heat. Layer the prosciutto in the pan. Cook until crispy brown on both sides. Place the crispy prosciutto onto a plate. Let it cool. Crumble the prosciutto, then set aside.
In a large serving bowl, add the arugula, cheese, strawberries and red onion. Drizzle with balsamic dressing. Toss until well coated. Portion the salad evenly amongst 4 serving plates. Top each serving with crispy prosciutto.
1 pound butternut squash, seeded, halved and cut into wedges
1/2 chopped skinned hazelnuts, chopped
Olive oil cooking spray
3 tbsp maple syrup
1 1/2 tsp Dijon mustard
5 cups mixed winter salad greens
1/4 cup shaved Parmesan cheese
Preheat the oven to 425 degrees.
Place the nuts on a baking sheet. Place the baking sheet in the center of the oven. Bake for 5 minutes or until fragrant. Set aside.
Spray a 13x9 inch nonstick baking dish with cooking spray. Place the squash onto the pan, cut sides on the bottom. Cover the baking dish with foil. Roast the squash in the center of the oven until tender, about 20 minutes.
In a bowl, whisk together the maple syrup, mustard and vinegar until thoroughly blended. Add the greens, mix until coated. Portion the dressed greens evenly onto 4 separate serving plates. Dress each plate with 2 or more squash wedges. Sprinkle each plate with nuts and Parmesan cheese.
For a vegetarian version of these salad recipes, simply omit the meat.