Easy (& Delicious) Salad Recipes

A delicious simple salad must never be underestimated. Take advantage of your extra time to prepare delicious nutrient-filled foods to boost your immune system. Here, some of our favorite homemade salad recipes to stay healthy (and stress-free) during quarantine season.

SHAVED BRUSSEL SPROUT SALAD

Servings: 4-6

For the salad:

  • 1 pound brussels sprouts, thinly sliced
  • ½ cup dried cranberries
  • ½ cup pumpkin seeds, pecans or any other nut you like
  • ⅔ cup goat cheese, crumbled
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For the dressing:

  • 3 tablespoons lemon juice, freshly squeezed
  • 4 tablespoons olive oil
  • salt & pepper to taste

Preparation

1. Shave the brussel sprouts using a mandolin or sharp paring knife (slice them as thin as possible).

2. For the dressing, whisk together the ingredients.

3. Gently toss the dressing with the brussel sprouts. Then add the cranberries and seeds, and gently toss again.

4. Top off with the crumbled goat cheese. Ready to serve!


SWEET POTATO, QUINOA & KALE SALAD

Servings: 4-6

For the salad:

  • 1 large sweet potato
  • 4 tablespoons olive oil
  • salt to taste
  • 1 large bunch of kale, washed, remove stems
  • 2 cups cooked quinoa
  • ½ cup mint leaves, torn
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For the dressing:

  • 3 tablespoons lemon juice, freshly squeezed
  • 4 tablespoons olive oil
  • teaspoon ground cumin
  • 2 tablespoons toasted sesame seeds
  • salt to taste

Preparation

1. Preheat the oven to 400°F.

2. Peel the sweet potato and cut into 1-inch pieces. Toss with the olive oil, and a pinch salt (to your tasting). Place on a baking sheet and roast for 20 minutes. Stir the potatoes and continue to bake for around 15 minutes (or until tender and starting to toast). Remove from the oven and let cool.

3. For the dressing, whisk together the ingredients.

4. Gently toss the dressing with the kale, then top with the sweet potato, cooked quinoa, and mint leaves.

5. Toss together just before serving and finish with a pinch of salt.


FRESH FIG & ARUGULA SALAD

Servings: 4-6

For the salad:

  • 1 large bunch of kale, washed, remove stems
  • 1 cup fresh figs, cut into small pieces
  • ½ cup pomegranate seeds
  • 1 cup pecans, lightly toasted
  • ½ cup goat cheese
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For the dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 3 tablespoons balsamic vinegar
  • 1 small shallot, chopped
  • 2 tablespoons maple syrup (can also use agave or honey)
  • salt & pepper to taste

Preparation

1. For the dressing, whisk together the ingredients.

2. Gently toss the dressing with the kale. Then add the figs, pecans and pomegranate seeds, and gently toss again.

3. Top off with the crumbled goat cheese. Ready to serve!


PROSCIUTTO & MOZZARELLA SALAD

Servings: 4-6

For the salad:

  • 4 cups baby arugula
  • 1 cup fresh basil leaves
  • 8 ounces buffalo mozzarella
  • 3 ounces prosciutto, thinly sliced
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For the dressing:

  • 4 tablespoons olive oil
  • 1 ½ cup cherry tomatoes
  • 2 garlic cloves, smashed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh oregano leaves
  • salt & pepper to taste
  • red pepper flakes, crushed, to taste

Preparation

1. For the dressing, heat a skillet over medium heat. Add the dressing ingredients, and cook until the tomatoes start to burst, about 15 minutes. Remove from the heat and let it cool.

2. Place the arugula on a bowl, and add the mozzarella and prosciutto on top.

3. Top off with the tomato vinaigrette. Ready to serve!