A Big Salad for Dinner is Officially a Thing: A Few Favorites to Inspire

Monday, March 10, 2014

It feels like a long time since I’ve written a “big salad for supper” post. Yes, it’s a thing. I started talking about the concept in 2011 and then again in 2012 with my “Spring into Salad” article. I’ve recently seen it featured on hip restaurant menus and in many magazines. And Meatless Monday is the perfect time for a little salad inspiration to get you hooked on the idea. (Yes, that’s a thing, too. Learn more about it here.)

Here’s a few of my favorites:

• Mexican Salad with Black Beans and Brown Rice + Cilantro-Lime Vinaigrette (pictured)
• Modern Greek Salad + Greek Dressing
• Thai Salad + Spicy Peanut Dressing
• Kale and Roasted Brussels Sprouts Salad with Toasted Almonds + Dijon Vinaigrette
• Roasted Butternut Squash Salad with Roasted Rosemary Onions + Maple Vinaigrette (Video with health and nutrition notes)
• Spinach Salad with Berries, Walnuts, and Gorgonzola + Raspberry Vinaigrette
• Crazy Crucifer Salad with Avocado + Sesame-Ginger Dressing
• Pear and Arugula Salad with Toasted Walnuts + Walnut Vinaigrette
• Quinoa and Herb Salad with Blueberries and Marcona Almonds + Lemon Vinaigrette
• Colorful Chopped Salad with Garbanzos + Simple O&V
• Spinach Salad with Pomegranate and Pepitas + Pomegranate Vinaigrette

Please do try out the recipes above. But the reality is that for everyday eating my “big salads” include whatever vegetables, beans, grains, proteins, and/or nuts I have on hand that make me happy that day, a combination of goodies from my local farmers market and store-bought staples. Top with a simple drizzle of extra-virgin olive oil and balsamic vinegar, crush of black pepper, and pinch of salt and a satisfying supper is ready in 10 minutes.

Very few dishes, very little clean up—and a whole lot of nutrition.