Winter salads should feel just as satisfying as any other cold-weather meal. Instead of relying only on raw vegetables, I build them with roasted produce, warm grains, beans, chicken, seafood, eggs, and flavorful dressings.
The combination of warm and cold ingredients makes these salads especially comforting. They are filling enough for dinner without feeling overly heavy, and many of the ingredients can be prepared ahead of time.
If you are looking for more cozy meal inspiration, my high-protein comfort food dinners are another great place to start.
1. Warm Chicken Caesar Salad
This winter version of chicken Caesar salad combines crisp romaine with warm sliced chicken, toasted whole-grain croutons, Parmesan, and creamy Caesar dressing.
I like to add roasted broccoli or Brussels sprouts to make the salad more substantial. The warm vegetables soften the lettuce slightly while keeping enough crunch in every bite.
2. Winter Cobb Salad
A winter Cobb salad is a complete dinner built with chicken, hard-boiled eggs, bacon, avocado, blue cheese, and leafy greens.
Roasted sweet potatoes replace the lighter summer vegetables and give the salad a warm, filling base. A simple red wine vinaigrette balances the richer toppings.
3. Roasted Chicken and Root Vegetable Salad
Roasted chicken, carrots, parsnips, and red onion make this salad especially suitable for a cold evening.
Serve everything over kale or mixed greens with a mustard vinaigrette. The warm vegetables help soften sturdy winter greens while the chicken provides enough protein to make the salad a full meal.
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4. Greek Chicken and Roasted Vegetable Salad
This winter Greek salad includes grilled or roasted chicken, warm bell peppers, red onion, tomatoes, olives, cucumber, and feta.
Although cucumber keeps the salad fresh, the roasted vegetables make it feel more appropriate for winter. Finish it with olive oil, lemon juice, oregano, and black pepper.
5. Shredded Chicken, Quinoa and Cranberry Salad
Shredded chicken and quinoa create a hearty foundation for this dinner salad. Dried cranberries provide sweetness, while walnuts add crunch and healthy fats.
I serve the mixture over spinach or kale with a maple-Dijon vinaigrette. Leftover chicken works especially well, and my shredded chicken dinner ideas offer more ways to use a prepared batch.
6. Warm Spinach, Feta and Roasted Squash Salad
Roasted butternut squash makes this spinach salad warm, colorful, and naturally sweet.
Add feta, toasted pumpkin seeds, and sliced red onion for contrasting flavors and textures. A balsamic dressing brings the ingredients together without overpowering the squash.
7. Salmon, Quinoa and Chickpea Winter Salad
Salmon, quinoa, and chickpeas provide a satisfying combination of protein and fiber.
I pair them with kale, roasted cauliflower, and a lemon-tahini dressing. The quinoa and vegetables can be served warm, while the greens remain fresh underneath.
8. Warm Salmon and Quinoa Bowl
This simple dinner bowl combines baked salmon with warm quinoa, roasted broccoli, spinach, and avocado.
A lemon and Greek yogurt sauce adds creaminess without making the salad too heavy. It is a practical option when I want a balanced winter dinner that does not require several side dishes.
9. Steak and Blue Cheese Winter Salad
Thinly sliced steak turns a basic salad into a filling dinner. Serve it over arugula or mixed greens with roasted mushrooms, red onion, blue cheese, and walnuts.
The peppery greens and tangy cheese pair well with the rich steak. A balsamic vinaigrette adds enough acidity to balance the dish.
10. Warm Tuna and White Bean Salad
Tuna and white beans make an easy protein-rich combination using ingredients that are convenient to keep in the pantry.
Warm the beans with garlic and herbs before adding tuna, spinach, roasted tomatoes, and red onion. Finish the salad with lemon juice and olive oil.
11. Warm Buffalo Chicken Salad
Buffalo chicken salad delivers plenty of flavor without requiring a complicated dressing.
Place warm buffalo-seasoned chicken over romaine with carrots, celery, tomatoes, and avocado. Add a small amount of ranch or blue cheese dressing and sprinkle crumbled blue cheese over the top if desired.
12. Tuna, Spinach and Roasted Potato Salad
This winter dinner salad combines tuna with roasted baby potatoes, spinach, green beans, and hard-boiled egg.
A Dijon vinaigrette gives it a sharp, savory finish. The potatoes make the salad more filling, while the tuna and egg contribute substantial protein.
13. Warm Taco Salad
A taco salad can easily become a cozy winter dinner when the meat and beans are served hot.
Start with romaine, then add seasoned ground turkey or lean beef, black beans, roasted corn, tomatoes, avocado, shredded cheese, and salsa. Crushed tortilla chips provide a little crunch.
14. Shrimp and Citrus Winter Salad
Instead of using summer fruit, this winter shrimp salad pairs cooked shrimp with oranges or grapefruit.
Serve it over spinach or arugula with avocado, cucumber, red onion, and toasted almonds. A citrus vinaigrette highlights the fruit while keeping the salad fresh and light.
15. Warm Southwest Black Bean Salad
Black beans, roasted sweet potatoes, corn, and quinoa turn this meatless salad into a substantial dinner.
Add avocado, tomatoes, cilantro, and shredded lettuce before finishing it with a lime and Greek yogurt dressing. The beans and quinoa help make the meal satisfying even without meat.
16. Chicken, Chickpea and Roasted Vegetable Power Bowl
This power bowl combines chicken, chickpeas, quinoa, and roasted winter vegetables over kale or spinach.
Carrots, cauliflower, and Brussels sprouts all work well. I finish the bowl with tahini dressing for a creamy texture and nutty flavor.
For another hands-off way to prepare the chicken, try one of these high-protein crockpot chicken dinners.
17. Roasted Tomato, Mozzarella and Chicken Salad
Roasting tomatoes gives them a deeper flavor when fresh summer tomatoes are not at their best.
Combine the warm tomatoes with chicken, fresh mozzarella, spinach, basil, and balsamic glaze. The result has familiar Caprese flavors but feels more appropriate for a winter dinner.
18. Warm Chickpea, Feta and Squash Salad
Roasted chickpeas and butternut squash give this salad a hearty texture without meat.
Serve them over kale with feta, dried cranberries, pumpkin seeds, and a maple-Dijon dressing. Roasting the chickpeas also adds a pleasant contrast to the tender squash.
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19. Avocado, Roasted Tomato and Chicken Salad
Avocado adds creaminess to a simple mixture of chicken, roasted tomatoes, greens, and red onion.
I add cooked farro or quinoa when I want a more filling dinner. Lemon juice and olive oil are enough to dress the salad without covering the flavor of the roasted tomatoes.
20. Warm BBQ Chicken and Sweet Potato Salad
BBQ chicken pairs naturally with roasted sweet potatoes, black beans, corn, and crisp romaine.
Add red onion and shredded cheddar, then finish everything with a light ranch or yogurt-based dressing. Leftover slow-cooked chicken can make this salad especially quick to assemble.
For more cozy meals prepared with minimal active cooking, see these winter crockpot dinners.
21. Seared Scallop and Citrus Salad
Seared scallops make this winter salad feel special while still keeping the preparation straightforward.
Serve the scallops over arugula with orange segments, roasted beets, avocado, and toasted walnuts. A citrus vinaigrette complements their mild sweetness.
22. Warm Egg and Bacon Dinner Salad
Eggs and bacon can create a satisfying dinner salad when combined with enough vegetables and a hearty base.
Place them over spinach with roasted potatoes, mushrooms, tomatoes, and red onion. A warm mustard vinaigrette gently wilts the spinach and ties the ingredients together.
23. Loaded Winter Pasta Salad
A winter pasta salad can be served warm or at room temperature rather than straight from the refrigerator.
Combine whole-grain pasta with chicken, roasted broccoli, spinach, sun-dried tomatoes, Parmesan, and a light Italian dressing. White beans can also be added for more fiber and protein.
24. Lentil and Roasted Root Vegetable Salad
Lentils are an excellent base for a meatless winter dinner salad.
Mix them with roasted carrots, parsnips, beets, and red onion before serving everything over arugula or kale. Goat cheese and walnuts add richness, while balsamic dressing provides a tangy finish.
Roasted vegetables can be prepared alongside other make-ahead winter side dishes to make weeknight assembly easier.
25. Warm Antipasto Salad
This filling antipasto salad combines warm roasted vegetables with salami, mozzarella, olives, artichoke hearts, chickpeas, and leafy greens.
Roasted peppers, mushrooms, and red onion add warmth without changing the familiar Italian flavors. Finish it with a simple red wine vinaigrette and dried oregano.
How to Make a Winter Salad Filling Enough for Dinner
A complete dinner salad needs more than leafy greens. I use a simple formula to make sure each meal feels balanced:
- Start with sturdy greens such as kale, spinach, romaine, or arugula.
- Add a dependable protein source such as chicken, salmon, shrimp, steak, eggs, beans, lentils, or chickpeas.
- Include warm roasted vegetables or cooked grains.
- Add texture with nuts, seeds, cheese, or toasted bread.
- Finish with a flavorful dressing containing some acidity.
Serving one or two ingredients warm makes a noticeable difference during colder weather. Roasted vegetables, freshly cooked meat, warm beans, and cooked grains can turn an ordinary salad into a comforting meal.
Winter Salad Meal-Prep Tips
Prepare grains, roasted vegetables, cooked meat, and dressing separately. Leafy greens will stay fresher when they are kept away from warm ingredients and dressing until serving.
Chicken, steak, seafood, eggs, rice, and other perishable ingredients should be refrigerated promptly. Follow the recommended safe minimum internal temperatures when cooking meat, poultry, seafood, and eggs.
For the best texture, store crunchy toppings such as nuts, seeds, croutons, and tortilla chips in a separate container.
Final Thoughts
Winter salads can be warm, filling, and satisfying enough to serve as the entire dinner. Roasted vegetables, hearty grains, beans, and substantial protein sources make them feel completely different from a light summer side salad.
I like that these meals still provide plenty of vegetables while delivering the warmth and substance I want during colder months. With a few ingredients prepared ahead, most of these salads can also become quick weeknight dinners.
1. Warm Chicken Caesar Salad
Approx. 39g ProteinIngredients: 4 oz boneless skinless chicken breast, 2 cups chopped romaine, 1 cup broccoli florets, 2 tbsp grated Parmesan, 1/2 cup whole-grain croutons, 2 tbsp Caesar dressing, 1 tsp olive oil, salt, and black pepper.
Step 1: Heat the oven to 425°F and toss broccoli with half the oil, salt, and pepper.
Step 2: Roast broccoli for 15 to 18 minutes.
Step 3: Cook the chicken in the remaining oil until its center reaches 165°F, rest briefly, and slice.
Step 4: Toss romaine with dressing, Parmesan, and croutons. Top with warm broccoli and chicken.
Storage: Refrigerate chicken and broccoli separately from the lettuce and dressing for up to 3 to 4 days.
2. Winter Cobb Salad
Approx. 39g ProteinIngredients: 3 oz chicken breast, 1 large egg, 1 slice cooked bacon, 2 cups mixed greens, 1/2 cup cubed sweet potato, 1/4 avocado, 2 tbsp blue cheese, 1 tbsp red wine vinaigrette, and 1 tsp olive oil.
Step 1: Roast sweet potato with olive oil at 425°F for 20 to 25 minutes.
Step 2: Cook chicken to 165°F, rest, and slice.
Step 3: Hard-boil the egg, cool it, and cut it into quarters.
Step 4: Arrange all ingredients over the greens and drizzle with vinaigrette.
Storage: Store the cooked ingredients separately from greens and dressing for 3 to 4 days. Keep hard-boiled eggs for up to 1 week.
3. Roasted Chicken and Root Vegetable Salad
Approx. 38g ProteinIngredients: 4 oz chicken breast, 1 cup chopped kale, 1/2 cup sliced carrots, 1/2 cup parsnips, 1/4 red onion, 2 tsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Heat the oven to 425°F.
Step 2: Toss carrots, parsnips, and onion with 1 tsp oil and roast for 20 to 25 minutes.
Step 3: Cook chicken to 165°F, rest, and slice.
Step 4: Whisk remaining oil with vinegar and mustard. Toss with kale and top with chicken and vegetables.
Storage: Refrigerate the cooked chicken and vegetables for up to 3 to 4 days. Add dressing when serving.
4. Greek Chicken and Roasted Vegetable Salad
Approx. 39g ProteinIngredients: 4 oz chicken breast, 2 cups romaine, 1/2 bell pepper, 1/4 red onion, 1/2 cup cucumber, 1/2 cup tomatoes, 1 oz feta, 5 olives, 2 tsp olive oil, 1 tbsp lemon juice, oregano, salt, and pepper.
Step 1: Roast pepper and onion at 425°F for 15 to 18 minutes.
Step 2: Season chicken with oregano, salt, and pepper and cook to 165°F.
Step 3: Combine romaine, cucumber, tomatoes, feta, and olives.
Step 4: Add sliced chicken and roasted vegetables and dress with olive oil and lemon juice.
Storage: Refrigerate chicken and roasted vegetables separately for 3 to 4 days. Add fresh vegetables and dressing before serving.
5. Shredded Chicken, Quinoa and Cranberry Salad
Approx. 33g ProteinIngredients: 3 oz cooked shredded chicken, 1/2 cup cooked quinoa, 2 cups spinach, 2 tbsp dried cranberries, 1 tbsp chopped walnuts, 1 tbsp crumbled feta, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, and 1 tsp olive oil.
Step 1: Cook quinoa according to its package directions.
Step 2: Warm the cooked chicken thoroughly to 165°F if reheating.
Step 3: Whisk vinegar, mustard, and olive oil.
Step 4: Combine spinach, quinoa, chicken, cranberries, walnuts, and feta and add the dressing.
Storage: Refrigerate chicken and quinoa for 3 to 4 days. Keep greens, walnuts, and dressing separate.
6. Warm Spinach, Feta and Roasted Squash Salad
Approx. 20g ProteinIngredients: 3/4 cup cooked chickpeas, 1 cup cubed butternut squash, 2 cups spinach, 1 oz feta, 1 tbsp pumpkin seeds, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Heat the oven to 425°F.
Step 2: Toss squash and chickpeas with 1 tsp oil and roast for 22 to 25 minutes.
Step 3: Whisk remaining oil with balsamic vinegar.
Step 4: Add warm squash and chickpeas to spinach and finish with feta, pumpkin seeds, and dressing.
Storage: Refrigerate squash and chickpeas for 3 to 4 days. Store spinach and dressing separately.
7. Salmon, Quinoa and Chickpea Winter Salad
Approx. 36g ProteinIngredients: 4 oz salmon fillet, 1/2 cup cooked quinoa, 1/2 cup chickpeas, 1 cup kale, 1 cup cauliflower florets, 1 tbsp tahini, 1 tbsp lemon juice, 2 tsp olive oil, salt, and pepper.
Step 1: Roast cauliflower with 1 tsp oil at 425°F for 18 minutes.
Step 2: Brush salmon with remaining oil and bake until it reaches 145°F.
Step 3: Mix tahini and lemon juice with enough water to make a pourable dressing.
Step 4: Arrange quinoa, chickpeas, kale, cauliflower, and salmon in a bowl and add dressing.
Storage: Refrigerate promptly and use within 3 to 4 days. Keep dressing separate.
8. Warm Salmon and Quinoa Bowl
Approx. 33g ProteinIngredients: 4 oz salmon, 1/2 cup cooked quinoa, 1 cup broccoli, 1 cup spinach, 1/4 avocado, 2 tbsp plain Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, garlic powder, salt, and pepper.
Step 1: Roast broccoli with oil at 425°F for 15 to 18 minutes.
Step 2: Season and bake salmon until it reaches 145°F.
Step 3: Mix Greek yogurt with lemon juice and garlic powder.
Step 4: Serve salmon over quinoa, spinach, broccoli, and avocado with the yogurt sauce.
Storage: Refrigerate salmon, quinoa, and broccoli for 3 to 4 days. Add avocado and sauce when serving.
9. Steak and Blue Cheese Winter Salad
Approx. 34g ProteinIngredients: 4 oz sirloin steak, 2 cups arugula, 1 cup sliced mushrooms, 1/4 red onion, 1 oz blue cheese, 1 tbsp walnuts, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Sauté mushrooms and onion in 1 tsp oil until tender.
Step 2: Season steak and cook to at least 145°F, followed by a 3-minute rest.
Step 3: Whisk remaining oil with balsamic vinegar.
Step 4: Slice steak against the grain and serve over arugula with vegetables, cheese, walnuts, and dressing.
Storage: Refrigerate steak and vegetables for 3 to 4 days. Store greens separately.
10. Warm Tuna and White Bean Salad
Approx. 35g ProteinIngredients: 4 oz canned tuna in water drained, 3/4 cup cannellini beans drained and rinsed, 2 cups spinach, 1/2 cup roasted tomatoes, 1/4 red onion, 2 tsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, and black pepper.
Step 1: Warm beans with 1 tsp olive oil and garlic for 3 to 5 minutes.
Step 2: Combine spinach, tomatoes, onion, and tuna.
Step 3: Add the warm beans.
Step 4: Finish with remaining oil, lemon juice, and black pepper.
Storage: Refrigerate promptly in an airtight container and use within 3 to 4 days.
11. Warm Buffalo Chicken Salad
Approx. 39g ProteinIngredients: 4 oz chicken breast, 2 cups romaine, 1/2 cup sliced carrots, 1/2 cup celery, 1/2 cup tomatoes, 1/4 avocado, 1 oz blue cheese, 1 tbsp buffalo sauce, 1 tbsp Greek yogurt ranch dressing, and 1 tsp olive oil.
Step 1: Cook chicken in olive oil until its center reaches 165°F.
Step 2: Slice the chicken and toss it with buffalo sauce.
Step 3: Arrange romaine, carrots, celery, tomatoes, and avocado in a bowl.
Step 4: Add warm chicken, blue cheese, and dressing.
Storage: Refrigerate chicken separately for 3 to 4 days. Assemble the salad when ready to eat.
12. Tuna, Spinach and Roasted Potato Salad
Approx. 30g ProteinIngredients: 3 oz canned tuna drained, 1 large egg, 5 oz baby potatoes halved, 2 cups spinach, 1/2 cup green beans, 1 tsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Roast potatoes with 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 until tender-crisp.
Step 4: Arrange everything over spinach and add the vinegar and mustard dressing.
Storage: Refrigerate assembled components for 3 to 4 days. A hard-cooked egg can be refrigerated for up to 1 week.
13. Warm Taco Salad
Approx. 38g ProteinIngredients: 4 oz lean ground turkey, 1/2 cup black beans, 2 cups romaine, 1/2 cup tomatoes, 1/4 avocado, 2 tbsp shredded cheddar, 1/4 cup salsa, 1/2 oz crushed tortilla chips, and 1 tsp taco seasoning.
Step 1: Cook ground turkey with taco seasoning until it reaches 165°F.
Step 2: Stir in black beans and heat thoroughly.
Step 3: Place romaine, tomatoes, and avocado in a bowl.
Step 4: Add the turkey mixture, cheddar, salsa, and tortilla chips.
Storage: Refrigerate the cooked turkey and beans for 3 to 4 days. Keep lettuce and chips separate.
14. Shrimp and Citrus Winter Salad
Approx. 32g ProteinIngredients: 5 oz peeled and deveined shrimp, 2 cups spinach or arugula, 1 small orange segmented, 1/4 avocado, 1/4 cup cucumber, 2 tbsp red onion, 1 tbsp sliced almonds, 2 tsp olive oil, 1 tbsp orange or lemon juice, and black pepper.
Step 1: Season shrimp with black pepper.
Step 2: Cook shrimp in 1 tsp oil until pearly, white, and opaque.
Step 3: Combine greens, orange, avocado, cucumber, onion, and almonds.
Step 4: Top with shrimp and dress with remaining oil and citrus juice.
Storage: Refrigerate cooked shrimp promptly and use within 3 to 4 days. Store avocado and dressing separately.
15. Warm Southwest Black Bean Salad
Approx. 19g ProteinIngredients: 3/4 cup black beans, 1/2 cup cooked quinoa, 3/4 cup cubed sweet potato, 1/2 cup corn, 2 cups romaine, 1/4 avocado, 2 tbsp Greek yogurt, 1 tbsp lime juice, 1 tsp olive oil, cumin, and chili powder.
Step 1: Roast sweet potato with oil, cumin, and chili powder at 425°F for 22 to 25 minutes.
Step 2: Warm black beans, quinoa, and corn.
Step 3: Stir Greek yogurt and lime juice together.
Step 4: Arrange everything over romaine and finish with avocado and yogurt dressing.
Storage: Refrigerate cooked ingredients for 3 to 4 days. Add romaine, avocado, and dressing when serving.
16. Chicken, Chickpea and Roasted Vegetable Power Bowl
Approx. 39g ProteinIngredients: 3 oz chicken breast, 1/2 cup chickpeas, 1/2 cup cooked quinoa, 1 cup kale, 1 cup mixed carrots and cauliflower, 1 tbsp tahini, 1 tbsp lemon juice, 2 tsp olive oil, salt, and pepper.
Step 1: Roast vegetables and chickpeas with 1 tsp oil at 425°F for 22 to 25 minutes.
Step 2: Cook chicken in the remaining oil until it reaches 165°F.
Step 3: Mix tahini and lemon juice with a small amount of water.
Step 4: Add quinoa, kale, vegetables, chickpeas, and sliced chicken to a bowl and drizzle with dressing.
Storage: Refrigerate cooked components for 3 to 4 days and store dressing separately.
17. Roasted Tomato, Mozzarella and Chicken Salad
Approx. 43g ProteinIngredients: 4 oz chicken breast, 1 oz fresh mozzarella, 1 cup cherry tomatoes, 2 cups spinach, 1 tbsp balsamic vinegar, 2 tsp olive oil, fresh basil, salt, and pepper.
Step 1: Toss tomatoes with 1 tsp oil and roast at 425°F for 15 to 18 minutes.
Step 2: Season chicken and cook to 165°F, then rest and slice.
Step 3: Place spinach, mozzarella, basil, and roasted tomatoes in a bowl.
Step 4: Add chicken and finish with balsamic vinegar and remaining oil.
Storage: Refrigerate chicken and tomatoes for 3 to 4 days. Assemble with spinach when serving.
18. Warm Chickpea, Feta and Squash Salad
Approx. 20g ProteinIngredients: 3/4 cup chickpeas, 1 cup butternut squash, 2 cups kale, 1 oz feta, 1 tbsp pumpkin seeds, 2 tbsp dried cranberries, 2 tsp olive oil, 1 tsp Dijon mustard, 1 tbsp apple cider vinegar, salt, and pepper.
Step 1: Roast chickpeas and squash with 1 tsp oil at 425°F for 22 to 25 minutes.
Step 2: Massage kale lightly with the remaining oil.
Step 3: Whisk mustard and vinegar together.
Step 4: Top kale with the warm mixture, feta, pumpkin seeds, cranberries, and dressing.
Storage: Refrigerate roasted ingredients for 3 to 4 days. Store seeds and dressing separately.
19. Avocado, Roasted Tomato and Chicken Salad
Approx. 41g ProteinIngredients: 4 oz chicken breast, 1/2 cup cooked quinoa, 2 cups mixed greens, 1 cup cherry tomatoes, 1/2 avocado, 2 tbsp red onion, 2 tsp olive oil, 1 tbsp lemon juice, salt, and pepper.
Step 1: Roast tomatoes with 1 tsp oil at 425°F for 15 to 18 minutes.
Step 2: Cook chicken to 165°F, rest, and slice.
Step 3: Arrange greens, quinoa, avocado, and onion in a bowl.
Step 4: Add chicken and tomatoes and finish with remaining oil and lemon juice.
Storage: Refrigerate chicken, quinoa, and tomatoes for 3 to 4 days. Add avocado when serving.
20. Warm BBQ Chicken and Sweet Potato Salad
Approx. 45g ProteinIngredients: 4 oz chicken breast, 3/4 cup cubed sweet potato, 1/2 cup black beans, 2 cups romaine, 1/2 cup corn, 2 tbsp cheddar, 2 tbsp BBQ sauce, 1 tbsp Greek yogurt ranch, and 1 tsp olive oil.
Step 1: Roast sweet potato with oil at 425°F for 22 to 25 minutes.
Step 2: Cook chicken to 165°F, slice it, and coat with BBQ sauce.
Step 3: Warm black beans and corn.
Step 4: Arrange everything over romaine and add cheddar and dressing.
Storage: Refrigerate chicken, vegetables, and beans for 3 to 4 days. Keep romaine and dressing separate.
21. Seared Scallop and Citrus Salad
Approx. 30g ProteinIngredients: 5 oz sea scallops, 2 cups arugula, 1 small orange segmented, 1/2 cup roasted beets, 1/4 avocado, 1 tbsp walnuts, 2 tsp olive oil, 1 tbsp orange or lemon juice, salt, and pepper.
Step 1: Pat scallops dry and season lightly.
Step 2: Sear scallops in 1 tsp oil until browned and pearly or opaque throughout.
Step 3: Combine arugula, orange, beets, avocado, and walnuts.
Step 4: Add scallops and dress with remaining oil and citrus juice.
Storage: Refrigerate cooked scallops promptly and use within 3 to 4 days. Keep salad ingredients separate.
22. Warm Egg and Bacon Dinner Salad
Approx. 29g ProteinIngredients: 2 large eggs, 2 slices bacon, 1/2 cup cannellini beans, 2 cups spinach, 5 oz baby potatoes, 1 cup mushrooms, 1 tsp olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
Step 1: Roast potatoes at 425°F for 22 to 25 minutes.
Step 2: Cook bacon until crisp and sauté mushrooms in olive oil.
Step 3: Cook eggs until the whites and yolks are firm.
Step 4: Serve potatoes, beans, mushrooms, eggs, and bacon over spinach with vinegar and mustard.
Storage: Refrigerate cooked components for 3 to 4 days. Keep spinach and dressing separate.
23. Loaded Winter Pasta Salad
Approx. 39g ProteinIngredients: 3 oz cooked chicken breast, 1 cup cooked whole-wheat pasta, 1 cup broccoli, 1 cup spinach, 2 tbsp sun-dried tomatoes, 2 tbsp grated Parmesan, 1 tbsp Italian vinaigrette, and black pepper.
Step 1: Cook pasta according to package directions.
Step 2: Roast or steam broccoli until tender-crisp.
Step 3: Cook chicken to 165°F and cut it into bite-size pieces.
Step 4: Combine all ingredients and serve warm or at room temperature.
Storage: Refrigerate in an airtight container for 3 to 4 days.
24. Lentil and Roasted Root Vegetable Salad
Approx. 24g ProteinIngredients: 1 cup cooked lentils, 1/2 cup carrots, 1/2 cup parsnips, 1/2 cup beets, 2 cups kale or arugula, 1 oz goat cheese, 1 tbsp walnuts, 2 tsp olive oil, 1 tbsp balsamic vinegar, salt, and pepper.
Step 1: Heat the oven to 425°F.
Step 2: Toss root vegetables with 1 tsp oil and roast for 25 to 30 minutes.
Step 3: Warm the cooked lentils and whisk remaining oil with balsamic vinegar.
Step 4: Serve lentils and vegetables over greens with goat cheese, walnuts, and dressing.
Storage: Refrigerate lentils and vegetables for 3 to 4 days. Store greens, walnuts, cheese, and dressing separately.
25. Warm Antipasto Salad
Approx. 34g ProteinIngredients: 2 oz salami, 2 oz mozzarella, 1/2 cup chickpeas, 2 cups romaine, 1/2 cup mushrooms, 1/2 bell pepper, 1/4 red onion, 1/4 cup artichoke hearts, 5 olives, 2 tsp olive oil, 1 tbsp red wine vinegar, and oregano.
Step 1: Roast mushrooms, bell pepper, and onion with 1 tsp oil at 425°F for 15 to 18 minutes.
Step 2: Arrange romaine, chickpeas, artichokes, olives, salami, and mozzarella in a bowl.
Step 3: Add the warm roasted vegetables.
Step 4: Finish with remaining oil, red wine vinegar, and oregano.
Storage: Refrigerate prepared ingredients for 3 to 4 days. Keep romaine and dressing separate until serving.
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