Greek Salad with Olive Tapenade
It holds up well in the fridge for a couple of days, making it perfect for meal prep or packed lunches. Whether you’re following a Mediterranean-style eating plan or just want something fresh and satisfying, this Greek Salad with Olive Tapenade is a delicious way to keep things simple—and flavorful.
Winter Farro Burrata Salad
I wanted to make a salad with farro, since that is the fiber source of the day, but I also was craving a salad that reminded me of my Christmas Eve trips to the Italian deli market in the North End of Boston. We would go to La Salumeria Italiana and grab different cured meats, olives, roasted red peppers, cheese to use for charcuterie boards.
Sardinia-Inspired Chickpea, Tomato & Fennel Salad
It’s an easy recipe that you can make a day you’re craving indulgence, without having to put in too much work. And the best part is — it has protein from the chickpeas and goat cheese, and plenty of fiber from the chickpeas, fennel, artichokes, and almonds.
Roasted Sweet Potato Kale Salad with Halloumi
It’s packed with fall flavors—roasted sweet potato, caramelized butternut squash, juicy pomegranate arils, fresh figs, and crispy golden halloumi—all tossed with a bright, sweet honey lemon dressing. Not only does it bring color and freshness to a typically heavy holiday spread, but it’s also loaded with nutrients that help balance your plate.
Lemony Lentil & Artichoke Salad
Lentils bring a hearty base of soluble and insoluble fiber, supporting digestion, blood sugar balance, and heart health, while artichoke hearts add a boost of prebiotic fiber to help feed the good bacteria in your gut. The lemony olive-oil dressing not only ties it all together, but also enhances nutrient absorption from the veggies thanks to the healthy fats.
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