When the weather turns cold, I still enjoy salads, but I want them to feel warm, filling, and suitable for dinner. That usually means adding roasted vegetables, cooked grains, beans, potatoes, or a substantial source of protein.
These winter salads use completely different combinations from my first collection of winter salads that work as a full dinner. Each one includes enough flavor, texture, and satisfying ingredients to stand on its own as a complete meal.
1. Turkey, Apple and Pecan Salad
Sliced turkey, crisp apple, toasted pecans, dried cranberries, and goat cheese create a simple combination of savory and sweet flavors.
I serve everything over spinach or mixed greens with a maple-Dijon dressing. Cooked quinoa can also be added when the salad needs to be more substantial.
2. Warm Pork Tenderloin and Cabbage Salad
Thinly sliced pork tenderloin works especially well with shredded red cabbage, carrots, roasted apples, and walnuts.
The warm pork and fruit soften the cabbage slightly without removing all its crunch. An apple cider vinaigrette complements both the pork and roasted apples.
3. Chicken, Barley and Roasted Vegetable Salad
Pearled barley gives this salad a hearty texture that feels appropriate for colder evenings.
Combine it with chicken, roasted carrots, cauliflower, kale, and red onion. I use a lemon and mustard dressing to keep the meal flavorful without making it heavy.
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4. Beef, Farro and Mushroom Salad
Sliced beef, chewy farro, and warm mushrooms make this a satisfying winter dinner.
Serve them over arugula with roasted red onion and shaved Parmesan. A balsamic dressing provides enough acidity to balance the beef and cheese.
5. Maple-Dijon Turkey and Sweet Potato Salad
This salad combines cooked turkey with roasted sweet potatoes, spinach, dried cranberries, and pumpkin seeds.
A maple-Dijon dressing ties together the sweet and savory ingredients. It is also a practical way to use leftover roasted turkey without repeating the same meal.
6. Cod, White Bean and Kale Salad
Baked cod and cannellini beans provide a filling combination of protein and fiber.
I serve them with kale, roasted tomatoes, red onion, and a lemon-garlic dressing. The beans can be warmed before serving so the salad feels more comforting.
7. Shrimp and Roasted Pepper Couscous Salad
Cooked shrimp, couscous, roasted bell peppers, spinach, and feta create a colorful dinner salad.
A dressing made with lemon juice, olive oil, and parsley keeps the flavors bright. Whole-wheat couscous can be used for a little more fiber.
8. Chicken and Wild Rice Cranberry Salad
Wild rice has a firm, chewy texture that works especially well in winter salads.
Combine it with chicken, spinach, dried cranberries, celery, and toasted almonds. I finish the salad with a light apple cider vinaigrette.
Batch-cooked chicken can also be used in these shredded chicken dinner ideas.
9. Sausage, Roasted Pepper and Spinach Salad
Sliced chicken or turkey sausage makes this salad quick and satisfying.
Serve it over spinach with roasted peppers, mushrooms, onions, and white beans. A mustard vinaigrette adds flavor without competing with the seasoning in the sausage.
10. Warm Ham, Potato and Green Bean Salad
This dinner salad combines diced ham with roasted baby potatoes, green beans, spinach, and red onion.
The warm potatoes absorb the Dijon vinaigrette, while the green beans add freshness and texture. A hard-boiled egg can be included for additional protein.
11. Turkey Meatball and Roasted Tomato Salad
Turkey meatballs turn a simple bowl of greens into a complete dinner.
Pair them with roasted tomatoes, spinach, red onion, mozzarella, and a small portion of cooked pasta or farro. A balsamic dressing complements the Italian-style ingredients.
12. Roasted Cauliflower and Lentil Salad
Lentils and roasted cauliflower form the base of this filling meatless salad.
Add kale, carrots, feta, and toasted almonds before finishing it with a lemon-tahini dressing. The lentils can be served warm or at room temperature.
13. Crispy Tofu and Brown Rice Salad
Crispy baked tofu provides the protein in this plant-based winter meal.
Serve it with brown rice, shredded cabbage, roasted broccoli, carrots, and sesame seeds. A ginger-soy dressing brings the vegetables, rice, and tofu together.
14. Tempeh and Roasted Brussels Sprout Salad
Tempeh has a firm texture that pairs well with roasted Brussels sprouts and sweet potatoes.
I add kale, dried cranberries, and pumpkin seeds, followed by a maple-mustard dressing. This combination provides several different textures without relying on meat or dairy.
15. Kale, Chicken, Apple and Cheddar Salad
Chicken makes this apple and cheddar salad substantial enough for dinner.
Massage chopped kale with a small amount of dressing, then add sliced chicken, apple, sharp cheddar, red onion, and toasted walnuts. The result is crisp, savory, and slightly sweet.
16. Pork, Pear and Walnut Salad
Roasted or pan-cooked pork tenderloin pairs naturally with ripe pear, walnuts, and blue cheese.
Serve the ingredients over arugula or spinach with a simple balsamic vinaigrette. Roasted parsnips can be added for extra warmth and substance.
17. Beef, Barley and Roasted Beet Salad
This salad combines sliced beef with cooked barley, roasted beets, arugula, and goat cheese.
The barley makes the meal more filling, while the goat cheese balances the sweetness of the beets. Toasted walnuts provide a final layer of crunch.
For more hearty cold-weather meals, try these high-protein comfort food dinners.
18. Salmon, Potato and Dill Salad
Baked salmon, roasted potatoes, green beans, and spinach make this salad feel like a complete plated dinner.
I finish it with a creamy Greek yogurt and dill dressing. Lemon juice keeps the sauce fresh and complements the salmon.
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19. Crab, Corn and Roasted Potato Salad
Crabmeat gives this dinner salad a light seafood flavor, while roasted potatoes make it satisfying.
Combine the crab and potatoes with spinach, thawed corn, celery, and red onion. A lemon and Greek yogurt dressing adds creaminess without covering the crab.
20. Chicken, Bacon and Brussels Sprout Salad
Roasted Brussels sprouts create a sturdy base for warm chicken and crisp bacon.
Add spinach, apple slices, red onion, and a small amount of Parmesan. A Dijon vinaigrette balances the smoky bacon and roasted vegetables.
Chicken for this salad can be prepared alongside one of these high-protein crockpot chicken dinners.
21. Turkey, Quinoa and Pomegranate Salad
Cooked turkey and quinoa provide the main substance in this colorful winter salad.
Pomegranate seeds, spinach, cucumber, and pistachios add freshness and crunch. I use a simple lemon vinaigrette so the individual flavors remain clear.
22. White Bean, Kale and Egg Salad
White beans and eggs turn this inexpensive salad into a filling meatless dinner.
Serve them with kale, roasted tomatoes, mushrooms, and red onion. A warm garlic and mustard dressing helps soften the kale.
23. Roasted Vegetable Couscous and Feta Salad
Roasted zucchini, carrots, cauliflower, and red onion work well with warm couscous and feta.
Chickpeas provide additional protein and fiber. A lemon-herb dressing keeps the roasted vegetables from tasting too heavy.
The vegetables can be prepared at the same time as other make-ahead winter side dishes.
24. Chicken Pesto Pasta Salad
This warm pasta salad combines chicken, whole-wheat pasta, spinach, roasted tomatoes, and broccoli.
A small amount of pesto provides plenty of flavor, while Parmesan adds a savory finish. Serve it warm or allow it to cool slightly before adding the spinach.
25. Roast Beef and Horseradish Potato Salad
Thinly sliced roast beef makes a flavorful topping for greens, roasted potatoes, mushrooms, and red onion.
I use a Greek yogurt and horseradish dressing to add creaminess and a gentle sharpness. Arugula is especially good here because its peppery flavor complements the beef.
How I Build a Complete Winter Dinner Salad
I start with a substantial protein source, then add vegetables, a filling carbohydrate, and a dressing that suits the main ingredients.
A reliable winter salad can include:
- Chicken, turkey, beef, pork, seafood, eggs, beans, tofu, or tempeh
- Roasted or sautéed seasonal vegetables
- Barley, farro, quinoa, rice, couscous, pasta, or potatoes
- Leafy greens such as kale, spinach, arugula, or romaine
- Nuts, seeds, cheese, or dried fruit for extra texture
- A vinaigrette or yogurt-based dressing
Including at least one warm element makes the biggest difference. Even when the greens remain cold, warm meat, beans, grains, or roasted vegetables make the meal feel better suited to winter.
Preparing Winter Salads Ahead
I prepare the sturdy ingredients first, including cooked meat, grains, beans, and roasted vegetables. These should cool before being placed in covered containers in the refrigerator.
Leafy greens, dressings, nuts, croutons, and fresh fruit should remain separate until serving. This prevents the greens from wilting and helps the crunchy ingredients keep their texture.
Use a food thermometer and follow the recommended safe minimum internal temperatures when preparing meat, poultry, seafood, and eggs.
Final Thoughts
A winter salad does not have to feel like a cold side dish. Warm protein, roasted vegetables, hearty grains, beans, and potatoes can transform it into a comforting and satisfying dinner.
I included a mixture of chicken, turkey, beef, pork, seafood, and meatless choices so there is an option for different preferences. Most can also be prepared in components, making them useful for meal prep and busy winter evenings.
1. Turkey, Apple and Pecan Salad
Approx. 39g ProteinIngredients: 4 oz cooked turkey breast, 1/2 cup cooked quinoa, 2 cups spinach, 1 small apple sliced, 1 tbsp chopped pecans, 1 oz goat cheese, 1 tbsp dried cranberries, 1 tsp Dijon mustard, 1 tsp maple syrup, 1 tbsp apple cider vinegar, and 1 tsp olive oil.
Step 1: Whisk Dijon, maple syrup, vinegar, and olive oil.
Step 2: Warm the turkey and quinoa until the turkey reaches 165°F if reheating.
Step 3: Place spinach, apple, pecans, goat cheese, and cranberries in a bowl.
Step 4: Add the warm turkey and quinoa and drizzle with dressing.
Storage: Refrigerate turkey and quinoa separately from the greens and dressing for 3 to 4 days.
2. Warm Pork Tenderloin and Cabbage Salad
Approx. 32g ProteinIngredients: 4 oz pork tenderloin, 2 cups shredded red cabbage, 1 small apple sliced, 1/2 cup shredded carrots, 1 tbsp walnuts, 2 tsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and black pepper.
Step 1: Heat the oven to 425°F and toss the apple with 1 tsp olive oil.
Step 2: Roast the apple for 12 to 15 minutes.
Step 3: Cook the seasoned pork until it reaches 145°F, rest for 3 minutes, and slice.
Step 4: Combine cabbage, carrots, apple, walnuts, and pork and finish with the remaining oil, vinegar, and mustard.
Storage: Refrigerate pork and roasted apple for 3 to 4 days. Keep cabbage and dressing separate.
3. Chicken, Barley and Roasted Vegetable Salad
Approx. 38g ProteinIngredients: 4 oz chicken breast, 1/2 cup cooked pearled barley, 1 cup kale, 1/2 cup carrots, 1/2 cup cauliflower, 1/4 red onion, 2 tsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Heat the oven to 425°F.
Step 2: Toss carrots, cauliflower, and onion with 1 tsp oil and roast for 20 to 25 minutes.
Step 3: Cook chicken to 165°F, rest briefly, and slice.
Step 4: Combine barley and kale with the warm vegetables and chicken, then add the remaining oil, lemon juice, and mustard.
Storage: Refrigerate cooked ingredients for 3 to 4 days. Store kale and dressing separately.
4. Beef, Farro and Mushroom Salad
Approx. 35g ProteinIngredients: 4 oz sirloin steak, 1/2 cup cooked farro, 2 cups arugula, 1 cup sliced mushrooms, 1/4 red onion, 2 tbsp shaved Parmesan, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Sauté mushrooms and onion in 1 tsp olive oil until tender.
Step 2: Cook steak to at least 145°F and rest for 3 minutes.
Step 3: Whisk the remaining oil with balsamic vinegar.
Step 4: Slice steak against the grain and serve over arugula and farro with mushrooms, Parmesan, and dressing.
Storage: Refrigerate steak, farro, and mushrooms for 3 to 4 days. Keep arugula and dressing separate.
5. Maple-Dijon Turkey and Sweet Potato Salad
Approx. 36g ProteinIngredients: 4 oz cooked turkey breast, 3/4 cup cubed sweet potato, 2 cups spinach, 2 tbsp dried cranberries, 1 tbsp pumpkin seeds, 1 oz goat cheese, 1 tsp olive oil, 1 tsp maple syrup, 1 tsp Dijon mustard, and 1 tbsp apple cider vinegar.
Step 1: Roast sweet potato with olive oil at 425°F for 22 to 25 minutes.
Step 2: Warm turkey thoroughly to 165°F if reheating.
Step 3: Whisk maple syrup, Dijon, and vinegar together.
Step 4: Arrange spinach, turkey, sweet potato, cranberries, pumpkin seeds, and goat cheese in a bowl and add dressing.
Storage: Refrigerate turkey and sweet potato for 3 to 4 days. Store greens, seeds, cheese, and dressing separately.
6. Cod, White Bean and Kale Salad
Approx. 40g ProteinIngredients: 5 oz cod fillet, 3/4 cup cannellini beans, 1 cup chopped kale, 1 cup cherry tomatoes, 1/4 red onion, 2 tsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and pepper.
Step 1: Heat the oven to 400°F.
Step 2: Season cod and bake until it reaches 145°F or flakes easily.
Step 3: Warm beans with garlic, tomatoes, onion, and 1 tsp olive oil.
Step 4: Serve cod and the bean mixture over kale and finish with remaining oil and lemon juice.
Storage: Refrigerate cod and beans promptly and use within 3 to 4 days. Keep kale separate.
7. Shrimp and Roasted Pepper Couscous Salad
Approx. 37g ProteinIngredients: 5 oz peeled and deveined shrimp, 1/2 cup cooked whole-wheat couscous, 1 roasted bell pepper sliced, 1 cup spinach, 1 oz feta, 2 tsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped parsley, garlic powder, and black pepper.
Step 1: Prepare couscous according to package directions.
Step 2: Season shrimp and cook in 1 tsp oil until pearly, white, and opaque.
Step 3: Combine couscous, roasted pepper, spinach, feta, and parsley.
Step 4: Add shrimp and finish with remaining oil and lemon juice.
Storage: Refrigerate shrimp and couscous promptly for 3 to 4 days. Store spinach and dressing separately.
8. Chicken and Wild Rice Cranberry Salad
Approx. 40g ProteinIngredients: 4 oz chicken breast, 1/2 cup cooked wild rice, 2 cups spinach, 2 tbsp dried cranberries, 1/4 cup chopped celery, 1 tbsp sliced almonds, 2 tsp olive oil, 1 tbsp apple cider vinegar, salt, and pepper.
Step 1: Cook chicken to 165°F, rest, and slice.
Step 2: Warm the cooked wild rice.
Step 3: Whisk olive oil with apple cider vinegar.
Step 4: Combine spinach, rice, chicken, cranberries, celery, and almonds and add dressing.
Storage: Refrigerate chicken and rice for 3 to 4 days. Keep greens, almonds, and dressing separate.
9. Sausage, Roasted Pepper and Spinach Salad
Approx. 30g ProteinIngredients: 4 oz fully cooked chicken or turkey sausage sliced, 1/2 cup cannellini beans, 2 cups spinach, 1 roasted bell pepper, 1 cup sliced mushrooms, 1/4 red onion, 1 tsp olive oil, 1 tbsp red wine vinegar, and 1 tsp Dijon mustard.
Step 1: Heat sausage according to package directions until hot throughout.
Step 2: Sauté mushrooms and onion in olive oil until tender.
Step 3: Whisk vinegar and mustard together.
Step 4: Arrange spinach, beans, pepper, mushrooms, onion, and sausage in a bowl and add dressing.
Storage: Refrigerate cooked ingredients for 3 to 4 days. Keep spinach and dressing separate.
10. Warm Ham, Potato and Green Bean Salad
Approx. 29g ProteinIngredients: 4 oz cooked ham diced, 5 oz baby potatoes halved, 1 large egg, 1 cup green beans, 1 cup spinach, 2 tbsp red onion, 1 tsp olive oil, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard.
Step 1: Roast potatoes with olive oil at 425°F for 22 to 25 minutes.
Step 2: Cook the egg until the white and yolk are firm, then cool and quarter it.
Step 3: Steam green beans and warm the ham to 165°F.
Step 4: Serve everything over spinach with vinegar and mustard.
Storage: Refrigerate the prepared salad for 3 to 4 days. A separately stored hard-cooked egg keeps for up to 1 week.
11. Turkey Meatball and Roasted Tomato Salad
Approx. 42g ProteinIngredients: 5 oz lean ground turkey, 1 tbsp breadcrumbs, 1 tbsp grated Parmesan, 1/2 tsp Italian seasoning, 1 cup cherry tomatoes, 1 cup spinach, 1/2 cup cooked farro, 1 oz mozzarella, 1 tsp olive oil, and 1 tbsp balsamic vinegar.
Step 1: Combine turkey, breadcrumbs, Parmesan, and seasoning and form small meatballs.
Step 2: Bake meatballs at 400°F until their centers reach 165°F.
Step 3: Roast tomatoes with olive oil for 15 to 18 minutes.
Step 4: Serve meatballs and tomatoes over spinach and farro with mozzarella and balsamic vinegar.
Storage: Refrigerate meatballs, tomatoes, and farro for 3 to 4 days. Store spinach separately.
12. Roasted Cauliflower and Lentil Salad
Approx. 25g ProteinIngredients: 1 cup cooked lentils, 1 1/2 cups cauliflower florets, 1 cup kale, 1/2 cup carrots, 1 oz feta, 1 tbsp sliced almonds, 1 tbsp tahini, 1 tbsp lemon juice, 1 tsp olive oil, salt, and pepper.
Step 1: Roast cauliflower and carrots with olive oil at 425°F for 22 to 25 minutes.
Step 2: Warm the cooked lentils.
Step 3: Mix tahini and lemon juice with enough water to make a dressing.
Step 4: Serve lentils and vegetables over kale with feta, almonds, and dressing.
Storage: Refrigerate lentils and vegetables for 3 to 4 days. Keep kale, almonds, and dressing separate.
13. Crispy Tofu and Brown Rice Salad
Approx. 24g ProteinIngredients: 7 oz extra-firm tofu pressed and cubed, 1/2 cup cooked brown rice, 1 cup shredded cabbage, 1 cup broccoli, 1/2 cup carrots, 1 tbsp sesame seeds, 1 tbsp reduced-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp grated ginger.
Step 1: Heat the oven to 425°F.
Step 2: Toss tofu and broccoli with half the soy sauce and bake for 22 to 25 minutes.
Step 3: Mix remaining soy sauce with sesame oil, vinegar, and ginger.
Step 4: Serve tofu and broccoli over rice, cabbage, and carrots and sprinkle with sesame seeds.
Storage: Refrigerate tofu, rice, and broccoli for 3 to 4 days. Keep raw vegetables and dressing separate.
14. Tempeh and Roasted Brussels Sprout Salad
Approx. 27g ProteinIngredients: 4 oz tempeh cubed, 1 cup Brussels sprouts halved, 3/4 cup cubed sweet potato, 1 cup kale, 2 tbsp dried cranberries, 1 tbsp pumpkin seeds, 1 tsp olive oil, 1 tsp maple syrup, 1 tsp Dijon mustard, and 1 tbsp apple cider vinegar.
Step 1: Heat the oven to 425°F.
Step 2: Roast tempeh, Brussels sprouts, and sweet potato with olive oil for 22 to 25 minutes.
Step 3: Whisk maple syrup, mustard, and vinegar together.
Step 4: Serve the roasted mixture over kale with cranberries, pumpkin seeds, and dressing.
Storage: Refrigerate roasted ingredients for 3 to 4 days. Keep kale, seeds, and dressing separate.
15. Kale, Chicken, Apple and Cheddar Salad
Approx. 45g ProteinIngredients: 4 oz chicken breast, 2 cups chopped kale, 1 small apple sliced, 1 oz sharp cheddar, 1 tbsp walnuts, 2 tbsp red onion, 2 tsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Cook the seasoned chicken to 165°F, rest, and slice.
Step 2: Whisk olive oil, vinegar, and mustard.
Step 3: Massage half the dressing into the kale for 1 minute.
Step 4: Add chicken, apple, cheddar, walnuts, and onion and finish with remaining dressing.
Storage: Refrigerate chicken separately for 3 to 4 days. Assemble the salad just before serving.
16. Pork, Pear and Walnut Salad
Approx. 36g ProteinIngredients: 4 oz pork tenderloin, 2 cups arugula, 1 ripe pear sliced, 1 oz blue cheese, 1 tbsp walnuts, 1/2 cup roasted parsnips, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Season pork and cook until it reaches 145°F.
Step 2: Rest the pork for at least 3 minutes, then slice it thinly.
Step 3: Whisk olive oil and balsamic vinegar.
Step 4: Serve pork over arugula with pear, blue cheese, walnuts, parsnips, and dressing.
Storage: Refrigerate pork and parsnips for 3 to 4 days. Store greens, pear, walnuts, and dressing separately.
17. Beef, Barley and Roasted Beet Salad
Approx. 37g ProteinIngredients: 4 oz sirloin steak, 1/2 cup cooked barley, 3/4 cup roasted beets, 2 cups arugula, 1 oz goat cheese, 1 tbsp walnuts, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Roast cubed beets with 1 tsp olive oil at 425°F until tender.
Step 2: Cook steak to at least 145°F and rest for 3 minutes.
Step 3: Whisk remaining oil with balsamic vinegar.
Step 4: Slice steak and serve over arugula and barley with beets, goat cheese, walnuts, and dressing.
Storage: Refrigerate steak, barley, and beets for 3 to 4 days. Store arugula and dressing separately.
18. Salmon, Potato and Dill Salad
Approx. 32g ProteinIngredients: 4 oz salmon fillet, 5 oz baby potatoes, 1 cup green beans, 1 cup spinach, 1/4 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp olive oil, salt, and pepper.
Step 1: Roast potatoes with olive oil at 425°F for 22 to 25 minutes.
Step 2: Bake salmon until it reaches 145°F or flakes easily.
Step 3: Steam green beans and mix Greek yogurt with lemon juice and dill.
Step 4: Serve salmon, potatoes, and green beans over spinach with the yogurt dressing.
Storage: Refrigerate salmon and vegetables promptly for 3 to 4 days. Keep spinach and dressing separate.
19. Crab, Corn and Roasted Potato Salad
Approx. 35g ProteinIngredients: 5 oz cooked crabmeat, 5 oz baby potatoes, 1/2 cup corn, 1 cup spinach, 1/4 cup celery, 2 tbsp red onion, 1/4 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, and black pepper.
Step 1: Roast potatoes with olive oil at 425°F for 22 to 25 minutes.
Step 2: Warm the corn and check the crabmeat for any shell pieces.
Step 3: Mix Greek yogurt, lemon juice, and black pepper.
Step 4: Arrange spinach, potatoes, corn, celery, onion, and crab in a bowl and add dressing.
Storage: Refrigerate promptly and use within 3 to 4 days. Store spinach and dressing separately.
20. Chicken, Bacon and Brussels Sprout Salad
Approx. 45g ProteinIngredients: 4 oz chicken breast, 2 slices bacon, 1 cup Brussels sprouts halved, 1 cup spinach, 1/2 apple sliced, 2 tbsp red onion, 2 tbsp grated Parmesan, 1 tsp olive oil, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard.
Step 1: Roast Brussels sprouts with olive oil at 425°F for 20 to 25 minutes.
Step 2: Cook bacon until crisp and cook chicken to 165°F.
Step 3: Whisk vinegar and mustard together.
Step 4: Slice chicken and serve over spinach with Brussels sprouts, bacon, apple, onion, Parmesan, and dressing.
Storage: Refrigerate chicken, bacon, and Brussels sprouts for 3 to 4 days. Keep spinach, apple, and dressing separate.
21. Turkey, Quinoa and Pomegranate Salad
Approx. 39g ProteinIngredients: 4 oz cooked turkey breast, 1/2 cup cooked quinoa, 2 cups spinach, 1/3 cup pomegranate seeds, 1/2 cup cucumber, 1 tbsp pistachios, 2 tsp olive oil, 1 tbsp lemon juice, salt, and pepper.
Step 1: Warm turkey and quinoa, heating turkey to 165°F if reheating.
Step 2: Whisk olive oil with lemon juice, salt, and pepper.
Step 3: Combine spinach, pomegranate seeds, cucumber, and pistachios.
Step 4: Add turkey and quinoa and drizzle with dressing.
Storage: Refrigerate turkey and quinoa for 3 to 4 days. Keep the fresh ingredients and dressing separate.
22. White Bean, Kale and Egg Salad
Approx. 32g ProteinIngredients: 1 cup cannellini beans, 2 large eggs, 2 cups kale, 1 cup cherry tomatoes, 1 cup mushrooms, 2 tbsp red onion, 2 tsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, and 1 minced garlic clove.
Step 1: Cook eggs until the whites and yolks are firm, then cool and quarter them.
Step 2: Sauté mushrooms, tomatoes, onion, and garlic in 1 tsp olive oil.
Step 3: Warm the beans and whisk remaining oil with vinegar and mustard.
Step 4: Serve beans, vegetables, and eggs over kale with dressing.
Storage: Refrigerate prepared ingredients for 3 to 4 days. Separately stored hard-cooked eggs keep for up to 1 week.
23. Roasted Vegetable Couscous and Feta Salad
Approx. 20g ProteinIngredients: 3/4 cup chickpeas, 1/2 cup cooked whole-wheat couscous, 1/2 cup carrots, 1/2 cup cauliflower, 1/2 cup zucchini, 1/4 red onion, 1 oz feta, 2 tsp olive oil, 1 tbsp lemon juice, and 1 tsp dried herbs.
Step 1: Heat the oven to 425°F.
Step 2: Toss vegetables and chickpeas with 1 tsp oil and roast for 22 to 25 minutes.
Step 3: Prepare couscous according to package directions.
Step 4: Combine couscous with the roasted mixture and feta and finish with remaining oil, lemon juice, and herbs.
Storage: Refrigerate in an airtight container for 3 to 4 days. Add dressing when serving for the best texture.
24. Chicken Pesto Pasta Salad
Approx. 46g ProteinIngredients: 4 oz chicken breast, 1 cup cooked whole-wheat pasta, 1 cup broccoli, 1 cup spinach, 1/2 cup roasted tomatoes, 2 tbsp grated Parmesan, 1 tbsp prepared pesto, salt, and pepper.
Step 1: Cook pasta according to package directions.
Step 2: Steam or roast broccoli until tender-crisp.
Step 3: Cook chicken to 165°F, rest, and cut into bite-size pieces.
Step 4: Toss pasta, chicken, broccoli, tomatoes, Parmesan, and pesto together and fold in spinach just before serving.
Storage: Refrigerate promptly in an airtight container and use within 3 to 4 days.
25. Roast Beef and Horseradish Potato Salad
Approx. 35g ProteinIngredients: 4 oz cooked roast beef sliced, 5 oz baby potatoes, 2 cups arugula, 1 cup mushrooms, 2 tbsp red onion, 1/4 cup plain Greek yogurt, 1 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp olive oil, salt, and pepper.
Step 1: Roast potatoes with olive oil at 425°F for 22 to 25 minutes.
Step 2: Sauté mushrooms and onion until tender.
Step 3: Mix Greek yogurt, horseradish, and Dijon mustard.
Step 4: Arrange arugula, potatoes, mushrooms, onion, and roast beef in a bowl and add the dressing.
Storage: Refrigerate beef, potatoes, and mushrooms for 3 to 4 days. Keep arugula and dressing separate.
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