A short list of fresh ingredients pairs with pantry staples to deliver a kaleidoscope of flavors, colors, and textural appeal while offering flexibility based on what you like and have on hand.
A simple protein will create a complete meal. Don’t miss the linked suggestions for an endless supply of easy, mix-and-match meals.
If the thought of salad conjures up an image of leafy greens topped with out-of-season tomatoes, too-thick slices of red onion, and perhaps some croutons for crunch—an uninspired filler that we’ve all had over the years and can feel like a “why bother?”—a whole other world of salad deliciousness awaits you.
A well-constructed salad can provide a kaleidoscope of flavors, colors, and textural appeal while offering a flexible base upon which to build. A quality green, a handful of pantry staples, and a seasonal extra or two tossed with a speedy homemade vinaigrette is all you need.
The result will be satisfying enough for a grab-and-go lunch and cover all the side dish needs on your dinner plate. Simply add a protein of choice for a complete (and completely satisfying!) meal.
As an added perk, salads made with heartier greens like kale stand up to a dressing once tossed, so you can prepare them in advance and simply scoop and enjoy over several days.
The basics for this salad are easy to have on hand: Chopped apple adds sweet crunch and balance to the bitter greens, while tart cranberries and salty feta inject layers of flavor. Nuts or seeds (or a mix of several) supply welcome crunch, and a simple but well-constructed vinaigrette makes all the flavors sing.
A note on the cheese: While feta was my original pick for this salad, I’ve been mixing it up with a variety of hard cheeses recently. Two new favorites in this salad are thick shreds of smoked Gouda or a sharp, aged cheddar.
To bolster the salad to entrée status, I choose from the list of optional add-ins. Beyond one of the proteins, roasted sweet potatoes are a favorite for three of four family members (I happily eat the ones that someone picks out ), and I’ve frequently added leftover roasted broccoli, Brussels sprouts, and winter squash.
You could add a cooked grain, like wild rice, quinoa, or farro (in that case, you may wish to double the vinaigrette recipe and add more as needed). Or top with a poached or fried egg and call it a breakfast bowl.
Though I grew up on a more traditional plate consisting of a meat, a starch, and a vegetable, a loaded salad with an added protein has become a go-to in our house. If you haven’t tried, you may be surprised by how satisfying this kind of meal can be – and how easy.
It’s the sort of cooking we can all embrace: endlessly flexible, hard to mess up, and satisfying any day of the week—or every day, as the recipe name points out. And leftovers taste great!
I have lots of hearty salad recipes on the blog as well as simply prepared proteins. Following are a few options from both categories, which can be mixed and matched for lots of variety over time:
Simple proteins:
- Cold Seared Pork Chops: Super simple and quick cooking with tons of flavor, I like to use boneless chops for easy slicing, but bone-in work too.
- Restaurant-Style Pan Seared Salmon: Again, we’re prioritizing speed without sacrificing flavor with these suggestions, and this method absolutely checks those boxes.
- Parchment Packet Chicken: This is the way to go whenever you need tender cooked chicken fast – and the cleanup is virtually nonexistent.
- Flavorful Grilled Chicken: Opt for this Essential Marinade anytime you want grilled chicken that packs a flavorful punch. Makes the best chicken salad too!
- Perfect Skillet Chicken: Prefer a pan-seared chicken breast with tons of flavor? This is your method. Smoky Skillet Chicken offers a spice-rubbed alternative that is especially delicious on these Mediterranean Hummus Bowls.
- Fiery Grilled Shrimp: Simply searing shrimp in a pan or using frozen and thawed, precooked shrimp will provide a quick protein addition, but this recipe is a fantastic choice when you’d like a hint of heat.
- Perfectly Broiled Salmon: Follow just the salmon portion of this recipe for a salad or bowl topper that’s ready in five minutes.
- Hanger Steak, Flank Steak, and even these tasty Steak Bites are ideal when hungry for beef. I like to cook more than needed the first night to use for easy salads and bowls later in the week.
- Plant based alternatives like crispy tofu (recipe coming), Veggie Burgers (these keep in the freezer for use as needed), and Roasted Garbanzos (and other beans) all taste great and will complement a wide variety of meals.
Hearty salads:
- Shaved Brussels Sprouts Caesar Salad: You can make this salad with kale too. I think a broccoli Caesar salad would be delicious as well. In that case, shred the stems and include them for a texturally appealing blend of florets and slaw.
- Classic Strawberry Salad with Sweet Poppy Seed Vinaigrette: When strawberry season hits, few things make me happier than a plateful of this salad topped with grilled or pan-seared chicken.
- Crunch Salad with Creamy Balsamic Vinaigrette: An added perk with this salad is that the base mix can be stored in the fridge for crisp, wholesome salads at the ready.
- Favorite Brussels Sprouts Salad: This super-satisfying salad can be made in advance and the dressing is a versatile keeper. Equally perfect for easy weeknight meals, parties, potlucks, and holiday tables.
- Mandarin Mixed Green Salad: Again, chicken is a natural completion to this salad, but thanks to the sweet citrus, buttery avocado, and salty feta, shrimp and salmon complement this salad beautifully as well.
- Loaded Zoodle Bowls: A delicious plant-based meal on its own, you can add staying power with the addition of shrimp, chicken, or salmon.
- Roquefort Pear or Apple Salad: A longtime family favorite, I’ve served this salad countless times with chicken (or chicken tenders) and nobody walks away hungry.
- Tomato & White Bean Salad with Basil Vinaigrette: This wholesome and endlessly adaptable salad comes together in a flash thanks to my favorite Basil Vinaigrette, but your favorite pesto offers a quick fix all year round.
Speedy prep: As a quicker alternative to removing the stems with a knife, I like to strip the leaves away from the tough stems.
For the best shreds: After stripping the leaves away from the stems, stack the leaves and roll them into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly with a sharp knife.
After slicing the tightly rolled “cigar” into shreds that are ⅛- to ¼-inch wide, I give the pile two or three chops across the width so the shreds aren’t too long.
This salad hits all the right flavor and texture notes. Sweet-tart apple, salty feta, crunchy nuts, tangy cranberries, and a homemade vinaigrette that delivers exceptional but balanced flavor—tart and fruity and mellowed with just a touch of honey. Ideal for weeknight dinners and packable lunches, the vibrant salad is equally well suited to potlucks, holiday tables, and any time you’re looking for a wholesome meal to bring a friend.
Crumbled feta is a natural in this salad, but lately, I’ve been opting for sharp cheddar or smoked Gouda, as pictured here. Both pair especially well with hearty greens and apple, as well as the remaining ingredients. If using, you can chop it into a small dice or use a potato peeler to create coarse shreds. Aim for pieces that are on the small side (for even flavor throughout) but with enough thickness to appreciate the flavor.
Everyday Kale SaladPrep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 8 side servings; 4 entrée servings (add protein of choice)
A short list of fresh ingredients pair with pantry staples to deliver a kaleidoscope of flavors, colors, and textural appeal while offering a flexible base upon which to build.
For the vinaigrette:
- ¼ cup (56ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar*
- 2 tablespoons (30ml) freshly squeezed orange or clementine juice
- 1 tablespoon minced shallot
- 1½ teaspoons (10g) honey
- ½ teaspoon kosher salt (plus an extra sprinkle for the kale)
- ¼ teaspoon freshly ground black pepper
For the salad:
- 1 large or 2 smaller bunches (~14 ounces) lacinato kale**, ribs removed and thinly slivered (10-12 cups once chopped)
- 1 medium apple, thinly sliced or chopped (I leave skin on)
- ⅓ cup (38g) dried cranberries or cherries
- ⅓ cup (38g) toasted sliced almonds or chopped salted almonds (I love smokehouse almonds)
- ⅓ cup (38g) crumbled feta or coarsely shredded sharp cheddar or smoked Gruyere
Instructions:
- For the vinaigrette: (yield: ~½ cup) In a small bowl whisk together the olive oil, vinegar, orange juice, shallot, honey, salt, and pepper. Or add to a Mason jar, screw on the lid, and shake well. (Tip: If you have a few extra minutes, sprinkle the salt over the minced shallot and let it sit for 10 minutes before adding the remaining ingredients. This will mellow the shallot.)
- For the salad: Place the thinly sliced kale in a large bowl. Sprinkle lightly with salt (I use about ¼ teaspoon here. If watching sodium, you may omit.) and massage the kale—literally just squeeze bunches of it with your hands— for a minute or so, or until the leaves soften and become a deeper shade of green. (You may skip this step altogether, but it will make the kale more tender.)
- Add the apple, cranberries, almonds, and cheese. (Tip: If expecting leftovers, I sprinkle the plated servings with the almonds for best crunch.)
- Drizzle with about a ⅓ cup of the dressing and toss to evenly coat. Add more dressing to taste and refrigerate any leftover for later use.
Notes:* I have used red wine vinegar instead of the apple cider vinegar specified in the vinaigrette. It’s worth making if you don’t have the latter, although the flavor is more pronounced. Alternatively, you could try a white wine vinegar if you don’t have ACV.
** Also called Tuscan or dinosaur kale, lacinato kale is more tender than curly kale, although I’ve used the latter and it works well. The size of kale bunches varies widely, so check the weight, or plan on 8-10 packed cups once chopped.
Storage & prep-ahead tips:
• The vinaigrette may be made in advance and will maintain freshness for about 2 weeks. Covered and refrigerated, the dressed salad will keep for up to 4 days.
• The kale may be chopped up to a day in advance and kept in an airtight container or sealed bag.
• The salad may be prepared and dressed early in the day and then refrigerated (covered) until ready to serve. In this case, I wait to add the cheese and nuts, but even when fully combined, the salad will taste great over time. Leftovers keep for 3 to 4 days, making this salad great for lunches and dinners throughout the week. The vinegar in the dressing preserves the color of the apples and the overall freshness.
Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife.
Variations:There’s sufficient dressing to accommodate add-ins. Following are some of my favorites:
• I often roast sweet potatoes. I love them so often go heavy, but two medium (or about a pound) is a good place to start.
• Other roasted vegetables, like broccoli, Brussels sprouts, and winter squash complement this salad nicely too.
• The creaminess of a chopped avocado is lovely in this salad. If expecting leftovers, you may wish to use as a topping.
• Instead of almonds, feel free to use walnuts, pistachios, or other nut/seeds of your choice. A mix of several is nice as well.
• Goat cheese and shaved Parmesan offer yet more alternatives to the cheeses mentioned above. I have yet to use blue cheese, but I bet it would be delicious!
For a vegan salad: Omit the cheese and use maple syrup or agave instead of the honey.
Make it a meal: Salmon and chicken take especially well to this salad, although pork tenderloin, ham, and cannellini or chickpeas also pair well.
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- ¼ cup (56ml) olive oil
- 2 tablespoons (30ml) apple cider vinegar*
- 2 tablespoons (30ml) freshly squeezed orange or clementine juice
- 1 tablespoon minced shallot
- 1½ teaspoons (10g) honey
- ½ teaspoon kosher salt (plus an extra sprinkle for the kale)
- ¼ teaspoon freshly ground black pepper
- 1 large or 2 smaller bunches (~14 ounces) lacinato kale**, ribs removed and thinly slivered (10-12 cups once chopped)
- 1 medium apple, thinly sliced or chopped (I leave skin on)
- ⅓ cup (38g) dried cranberries or cherries
- ⅓ cup (38g) toasted sliced almonds or chopped salted almonds (I love smokehouse almonds)
- ⅓ cup (38g) crumbled feta or coarsely shredded sharp cheddar or smoked Gruyere
- For the vinaigrette: (yield: ~½ cup) In a small bowl whisk together the olive oil, vinegar, orange juice, shallot, honey, salt, and pepper. Or add to a Mason jar, screw on the lid, and shake well. (Tip: If you have a few extra minutes, sprinkle the salt over the minced shallot and let it sit for 10 minutes before adding the remaining ingredients. This will mellow the shallot.)
- For the salad: Place the thinly sliced kale in a large bowl. Sprinkle lightly with salt (I use about ¼ teaspoon here. If watching sodium, you may omit.) and massage the kale—literally just squeeze bunches of it with your hands— for a minute or so, or until the leaves soften and become a deeper shade of green. (You may skip this step altogether, but it will make the kale more tender.)
- Add the apple, cranberries, almonds, and cheese. (Tip: If expecting leftovers, I sprinkle the plated servings with the almonds for best crunch.)
- Drizzle with about a ⅓ cup of the dressing and toss to evenly coat. Add more dressing to taste and refrigerate any leftover for later use.
* I have used red wine vinegar instead of the apple cider vinegar specified in the vinaigrette. It’s worth making if you don’t have the latter, although the flavor is more pronounced. Alternatively, you could try a white wine vinegar if you don’t have ACV.
** Also called Tuscan or dinosaur kale, lacinato kale is more tender than curly kale, although I’ve used the latter and it works well. The size of kale bunches varies widely, so check the weight, or plan on 8-10 packed cups once chopped.
Storage & prep-ahead tips:
• The vinaigrette may be made in advance and will maintain freshness for about 2 weeks. Covered and refrigerated, the dressed salad will keep for up to 4 days.
• The kale may be chopped up to a day in advance and kept in an airtight container or sealed bag.
• The salad may be prepared and dressed early in the day and then refrigerated (covered) until ready to serve. In this case, I wait to add the cheese and nuts, but even when fully combined, the salad will taste great over time. Leftovers keep for 3 to 4 days, making this salad great for lunches and dinners throughout the week. The vinegar in the dressing preserves the color of the apples and the overall freshness.
Best way to prepare the kale? Strip the leaves away from the tough stems, and then stack the leaves and roll into a tight “cigar” (you can fold over the skinnier ends before rolling), and then slice very thinly (⅛- to ¼-inch wide) with a sharp knife.
There’s sufficient dressing to accommodate add-ins. Following are some of my favorites:
• I often roast sweet potatoes. I love them so often go heavy, but two medium (or about a pound) is a good place to start.
• Other roasted vegetables, like broccoli, Brussels sprouts, and winter squash complement this salad nicely too.
• The creaminess of a chopped avocado is lovely in this salad. If expecting leftovers, you may wish to use as a topping.
• Instead of almonds, feel free to use walnuts, pistachios, or other nut/seeds of your choice. A mix of several is nice as well.
• Goat cheese and shaved Parmesan offer yet more alternatives to the cheeses mentioned above. I have yet to use blue cheese, but I bet it would be delicious!
For a vegan salad: Omit the cheese and use maple syrup or agave instead of the honey.
Make it a meal: Salmon and chicken take especially well to this salad, although pork tenderloin, ham, and cannellini or chickpeas also pair well.