meal salad

This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.

Apple Dijon Kale Salad

olive oil (0.69)

apple cider vinegar (0.24)

garlic (0.08)

Dijon mustard (0.14)

salt (0.02)

10-15 cranks freshly cracked pepper (0.05)

lb chopped kale (about one bunch) (2.32)

medium granny smith apple (0.79)

raisins (0.27)

walnut halves (0.80)

Rinse the kale well in a colander under cool running water. Allow the kale to drain as you prepare the rest of the salad.

In a blender combine the olive oil, apple cider vinegar, Dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.

Wash the apple and slice it into thin wedges, or dice it into cubes. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then add it to a large bowl along with the apples, walnuts, and raisins. Starting with just half, drizzle the dressing over the salad and toss to coat. Add more dressing as desired (I used the whole batch).

This Big Kale Pasta Salad is the perfect fast and filling summer lunch, packed with flavors, textures, and colors. Great for meal prep!

BIG Kale Pasta Salad

olive oil (0.85)

Tbsp balsamic vinegar (0.42)

mayonnaise (0.15)

Dijon mustard (0.09)

garlic, minced (0.08)

basil (0.05)

tsp black pepper (0.02)

penne pasta (0.67)

chopped kale* (1.50)

grape tomatoes (2.00)

onion

15 chickpeas (1.09)

Parmesan (0.72)

Make the vinaigrette first. Whisk together the olive oil, balsamic vinegar, mayonnaise, Dijon, minced garlic, basil, salt, and pepper in a bowl until smooth and creamy. Set the dressing aside.

Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and boil until tender (7-8 minutes). Drain the pasta in a colander and allow it to cool.

Add the kale to a large bowl. Drizzle ⅓ of the prepared balsamic dressing over the kale and then use your hands to massage the dressing into the kale. Massage the kale for 3-5 minutes, or until it has wilted to half its volume.

Slice the grape tomatoes in half, thinly slice the red onion, and rinse and drain the chickpeas.

Add the drained and cooled pasta to the bowl with the kale, along with the tomatoes, onions, chickpeas, and Parmesan.

Pour the rest of the dressing over top, then stir the salad until everything is evenly combined and coated in dressing. Add salt and pepper to taste, then serve.

This Chicken and Cranberry Salad combines tender cabbage, sweet cranberries, nutty almonds, a tart lemon poppy seed dressing, plus enough chicken to make it a meal!

Chicken and Cranberry Salad with Lemon Poppy Seed Dressing

neutral salad oil* (0.16)

Tbsp fresh lemon juice (0.30)

Tbsp honey (0.06)

tsp sugar (0.01)

Dijon mustard (0.04)

Tbsp poppy seeds (0.07)

onion powder (0.01)

salt (0.01)

cabbage, (about 1/2 head) (0.54)

Salt, as needed (0.10)

chicken,

almonds (1.04)

cranberries (0.63)

green onions, sliced (0.26)

Remove an damaged outer leaves from the cabbage. Cut the cabbage into wedges, remove the core, then slice crosswise into thin shreds. Place the thinly shredded cabbage in a colander and sprinkle liberally with salt. Massage the salt into the cabbage and let it sit for about five minutes.

While the cabbage is being salted, prepare the dressing by combining the oil, lemon juice, honey, sugar, Dijon, poppy seeds, onion powder, and salt in a bowl or jar. Whisk the ingredients together or place a lid on the jar and shake until it forms an emulsion (10-15 seconds).

Rinse the cabbage well to remove the salt. Toss the cabbage in the colander as you rinse to make sure all the salt is removed. Let the excess water drain away.

Once the cabbage is rinsed and drained, add it to a bowl with the chopped chicken, sliced almonds, dried cranberries, and sliced green onions. Give the dressing a quick stir, then pour it over the salad. Toss the salad until everything is evenly mixed and coated in dressing. Let marinate 5-10 minutes before serving.

This chilled, hearty Fall salad is full of flavor and texture. It has sweet butternut squash and pomegranate arils, roasted Brussels sprouts and tempeh, crunchy pecans and a zippy vinaigrette.

Harvest Wild Rice Salad

oz dry wild rice

brussels sprouts (halved)

butternut squash (cubed)

oz tempeh (cubed)

olive oil

tsp salt

maple syrup

tbsp apple cider vinegar

tsp smoked paprika

black pepper

thyme (leaves only)

pecans

pomegranate arils

Cook wild rice according to package and let cool.

Preheat oven to 400.

Spray a sheet pan with olive oil then spread brussels sprouts, butternut squash, and tempeh in a single layer. Spray with oil and sprinkle with salt then bake for 15 minutes. Remove from oven and drizzle with maple syrup then bake an additional 10 minutes. Let cool.

Make dressing by combining apple cider vinegar, olive oil, maple syrup, salt, smoked paprika and pepper and blend until emulsified.

Layer wild rice and veggies in a large bowl. Add pomegranate, pecans and thyme leaves then toss with the dressing.

Enjoy within 4 days for best quality.

Thanksgiving in a bowl! I only had freekeh on hand but am hoping to use wild rice next time. Also, sautéed soy curls with shawarma seasoning - I’m not fond of tempeh. I liked the dish even more reheated for dinner the day after - nice to have cold or hot option.

This gorgeous Mediterranean rainbow salad is full of flavor and nutritious ingredients. It features broccoli rabe, white beans, roasted peppers, olives and a creamy garlic and roasted pepper vinaigrette. Cabbage as a base makes this ideal for meal prep plus gives it a lot of crunch and texture.

Broccoli Rabe and Bean Salad

Broccoli Rabe (chopped rustically in bite size pieces)

baby bell peppers (whole)

salt

tbsp white balsamic vinegar

tsp oregano flakes

garlic

baby bell peppers (roasted with the roasted veggies)

ea Persian cucumbers (chopped)

oz white beans

red cabbage

cherry tomatoes (halved)

calamata olives (sliced)

Preheat oven to 400 degrees

On a sheet pan add the chopped broccoli rabe and whole baby bell peppers. Drizzle with oil and season with salt and pepper. Mix well.

Roast for 20 minutes. Flip once halfway.

Let cool. Once the peppers are cool enough to handle remove seeds and stems. Chop 4 for the salad and reserve 2 for the dressing.

Roasted Veggies

Add peppers to a blender with the oil, vinegar, maple syrup, salt, pepper, oregano and garlic. Blend until smooth and creamy.

Dressing

To a large mixing bowl add the beans, cabbage, cucumbers, tomatoes, bell peppers, olives and broccoli rabe.

Pour the dressing over and toss well.

For best quality consume within 3-4 days.

Salad

I wanted to like this salad.  The dressing is delicious and the ingredients are so wonderful but I feel it would've been better served by having a less sweet dressing to compliment the bitterness of the rapini.  Something with sharpness and punch would've been more appropriate.  My husband wouldn't eat it all and while I did, we threw the rest out.  Sadly it was a miss for us.   (And believe me, we are not picky eaters and we do like rapini, just not done in this way).

Five stars for the dressing alone! Made it in 2 minutes and tastes so good! Thank you :)

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Apple Dijon Kale Salad

BIG Kale Pasta Salad

Chicken and Cranberry Salad with Le...

Harvest Wild Rice Salad

Broccoli Rabe and Bean Salad

Top 5 meal salad recipes from across the web

The most viewed meal salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Dijon Kale Salad

BIG Kale Pasta Salad

Chicken and Cranberry Salad with Le...

Harvest Wild Rice Salad

Broccoli Rabe and Bean Salad

The most viewed meal salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine