8 Delicious Salad Recipes to Kick Off the New Year on a Healthy Note
The holidays have come to a screeching halt, which means that our time of joyful gluttony and carousing is officially over. Thankfully, shedding those holiday pounds doesn't have be as daunting as you're probably anticipating. These eight hearty and filling salads not only work well as sides or main courses—they require minimal prep, rendering them the ideal choice for an easy, weeknight meal. The "New Year, New You" mantra has never been so easily attainable. Click through for all of the inspiring recipes.
Poached Chicken with Shredded Cabbage and Carrots
Packed with flavor and a satisfying crunch, this colorful salad gets some extra zing thanks to the minced red chili in the dressing. Chef Jimmy Tu of the bamboo-decked Vietnamese eatery Bunker in N.Y.C. created the zesty blend of julienned cabbage and carrot with summer in mind—but it tastes just as satisfying in the cold weather months. "The light texture is enlivened by the mint, lime, and chili." Get the recipe here.
Shrimp with Pearl Barley, Grilled Vegetables, and Mint Vinaigrette
Hailing from down under, Australian chef Curtis Stone, host of Bravo's Top Chef Duels and the brains behind Maude restaurant in L.A., which structures its menu around one seasonal ingredient, is no stranger to throwing some shrimp on the barbie. Ideal for lunch or a casual dinner, this salad also stars one perfect tomato. "They just taste so bloody great!" says Stone. Get the recipe here.
Freekeh with Artichokes and Radish-Top Pesto
This vegetarian salad incorporates a handful of Mediterranean influences, including (but not limited to) the trendy grain freekeh. Chef Alexandra Manley of Josephine House in Austin, TX, chose the Middle Eastern cereal for its "sweet, almost smoky flavor" to offset the earthiness of the artichokes. "Roasted tomatoes and pesto made from radish greens complement the artichokes with their tang and color," she says. Get the recipe here.
Poached Egg with Kale, Rye, Tahini, and Yogurt
Layered with yogurt and homemade tahini, this sauteed-kale salad takes inspiration from creamed spinach, according to its creators, Nick Balla and Cortney Burns, of San Francisco’s Bar Tartine, which serves eclectic Eastern European cuisine. "The rye and toasted seeds lend texture, making the dish a meal," says Balla. Get the recipe here.
Tomato and Pomegrante Salad
Maxed out on boring leftovers? Try changing up your weekday routine with a healthy and hearty garden meal. This pretty-to-look-at, delicious-to-eat salad was inspired by a famous kebab restaurant named Hamdi, near the Spice Bazaar in Istanbul, says Brit chef Yotam Ottolenghi. If you’re pressed for time, buy a container of fresh pomegranate seeds to speed up the prep process. Get the recipe here.
Brussels Sprouts Salad with Toasted Hazelnuts, Sunflower Seeds, and Dates
Move over, kale and quinoa: Brussels sprouts are back on the menu. The mini cabbage-like veggies have gotten a bad rap these past few decades, but we're loving the earthy crunch that the nutrient-packed leafy greens add to salads, like this one by chef Elisabeth Prueitt, co-owner of San Francisco's cult-favorite Bar Tartine. She serves her sprouts with a dressing of browned butter and sherry vinegar which "brings all the earthy, sweet flavors into balance." Get the recipe here.
Michael Stillman, the restaurateur behind iconic N.Y.C. eateries like Smith & Wollensky and, more recently, Quality Meats and Quality Eats, is lauded for his high-quality, elevated dishes, which even transform a plate for raw veggies into an Instagram-worthy work of art. This gorgeous crudité salad is a classic (not to mention delicious) example. Get the recipe here.
Portable Moroccan Salad
Few things are worse than a sad desk lunch. Fortunately, chef and food activist Jamie Oliver is here to offer a helping hand with this picture-perfect portable jam jar salad. Chock-full of energy-boosting veggies, protein, grains, carbs, and a touch of dairy, it'll give you all the nutrients you need to get through the workday. Get the recipe here.