It’s easy to indulge in warm treats like cheesy fries and cinnamon buns during the colder seasons, but some salads are just as satiating, making a staple comfort food. Here are the top tastebud medleys that won’t pile on the pounds.
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
We love the unique maple tahini dressing on this kale and Brussel sprouts salad. Delicious enough for a main dish, and a perfect appetizer as well. The flavor is full bodied, but the parmesan is optional for vegans.
Easy Kale Breakfast Salad
Who wouldn’t thought breakfast salads could be a thing? Thanks to a dose of hard boiled eggs, breakfast sausage and bacon, this salad makes kale taste amazing, and makes sure you get your daily dose of vitamins and fiber.
Winter Couscous Bowl
This bowl combines all of the flavors until they explode in your mouth, making for an addictive weeknight dinner. It is coziness and winter incarnate, combining tart pomegranates, warming sweet potatoes, kale, and feta cheese for a delicious salad that doesn’t slack on nutrients.
Beet & Burrata Salad
This salad is akin to something you would find at a five star Italian restaurant. Combing the soft, creamy and delicate goodness that is burrata cheese with a hearty beet slices makes for a mouthwatering combination. Top that with pistachio vinaigrette and you’ll have a gourmet experience.
Quinoa Salad with Squash, Pears and Almonds
A chilly day is begging for a warm quinoa salad. With subtle almond flavoring, squash, and notes of sage, this salad will change the reputation of quinoa for good. Fragrant, with a mustard and olive oil base broken up by fruity pear.
Broccoli Radish Salad
Dipped in cheddar sauce may have been the only way you used to eat broccoli, but this salad is about to open you a whole new world. Loaded with vitamins, this superfood blend can last up to three days in the fridge without getting gross. It is made vibrant by apples, grape, green onions, carrots, tomatoes, radishes and optional dry cranberries.
Wild Rice Salad
Rice is good with a range of cuisines, but in the winter, some would argue that it’s a welcome addition to a salad. Nutty, wild rice acts as the base and mixes in dried apricots and rugula. Toasted almonds, and pomegranate arils, topped off with a light white wine-vinegar dressing.
Red Cabbage Sprouts Coleslaw with Maple Glazed Pecans Salad
Maple syrup tastes good in anything – even salads! Here, it glazes pecans atop a red cabbage and sprouts coleslaw that beats your auntie’s gross, mayo filled version. Instead, this one combines nuttiness, ginger, oranges, and dried cranberries for a festive and filling dish.
Pearl Barley, Pomegranate and Fennel Salad
This is technically presented as a holiday dish, but we think it works any time of year, and is a hit with everyone who tries it. Pomegranate and fennel shine atop a bed of pearl barley. This vegan dish is as pretty as it is tasty, filled with distinct colors and textures.
Rosemary Roasted Squash and Mushroom Salad
Herbed and roasted squash mixes with meaty mushrooms for a vegetarian salad that tastes anything but meek. Spinach, zucchini, and tomatoes with a handful of nuts and seeds create a smooth harmony with the rosemary theme and allows for a very complex flavor.
