5 Delicious New Year’s Salad Recipes

Healthy salad recipes to kick start those New Year’s resolutions.

Grilled pumpkin, tofu, and bulgur salad. Credit: FIT & NU™.

Get started on meeting your new year’s goals with a collection of delicious salad recipes! Let us know which ones were your favorites. We love hearing what you think of our recipes!

Crunchy Kale and Broccoli Salad with Roasted Almonds

Credit: FIT & NU™.

Ingredients

Serves 2

For the salad:

• ½ head broccoli
• 1 tbsp. avocado oil
• 1 ¼ cup kale (125g)
• 1 ¼ cup mixed salad leaves (125g)
• (optional) ¼ cup raisins (30g)
• (optional) ¼ cup roasted almonds, chopped ( 30g)

For the dressing:

• 1 tbsp. honey
• 1 tbsp. balsamic vinegar
• 2 tbsp. lemon juice
• 1 tbsp. almond butter

Directions

Total prep time is about 25 minutes.

1. Heat the oven to 400°F (200°C).
2. Chop up the broccoli florets and place them on a baking tray. Drizzle avocado oil on top and season with salt and pepper. Bake the broccoli for 15–20 minutes until soft.
3. Chop up the kale and toss them in with the broccoli in the last 10 minutes of cooking.
4. Prepare the salad dressing while the kale and broccoli are baking, by mixing all the dressing ingredients.
5. When the kale and broccoli are done baking, place them in a large mixing bowl with the salad greens along with the almonds and raisins. Drizzle the dressing on top and mix well before serving.

Sundried Tomato and Tahini Salad

Credit: FIT & NU™.

Ingredients

Serves 2

• 1 ¾ cup green lentils (130g)
• 1 cup sundried tomatoes (70g)
• ½ cup artichoke (80g)
• 1 cup spinach (225g)
• ½ chopped cucumber
• 2 tbsp. tahini
• 2 tsp. apple cider vinegar
• 1 tbsp. tamari or soy sauce
• 1 tsp. honey

Directions

Total prep time is about 30 minutes, when using canned ingredients.

1. Bring 4 cups of water to a boil in a large pot.
2. Rinse and dry the lentils. Place them in the pot when the water is boiling. Let them boil for about 20–25 minutes. Don’t let them sit too long or they will become mushy and soft. When they’re done boiling, drain the excess water and rinse with water.
3. Chop the cucumber into small bite-sized cubes.
4. If you’re using canned artichoke for this recipe, drain the excess liquid from the can. Do the same for the sundried tomatoes. If you’re preparing an artichoke as a raw plant, trim the ends of each leaf with kitchen scissors. Remove any of the smaller leaves from the base as well. Then slice about 3/4 of an inch off the tip. Next, rinse the artichoke thoroughly in cold water (open up the leaves a bit as you rinse to make sure you get into every nook and cranny). You can either place them on a metal steam basket in a pot with boiling water for 25–35 minutes or put them in a pressure cooker for 10 minutes on high (if you have a large artichoke, you may need to set the timer for 15 minutes).
5. To prepare the dressing, mix together the tahini, vinegar, tamari and honey together with salt and pepper.
6. Divide the spinach across two plates along with the rest of the prepared vegetables and lentils. Drizzle the salad dressing on top.

Roasted Root Veggie Salad

Credit: FIT & NU™.

Ingredients

Serves 2

• 1 medium carrots, peeled
• 1 medium parsnips, peeled
• ½ lb. pumpkin, peeled (225g)
• 2 tbsp. avocado oil
• 2 oz. arugula (60g)
• 1 oz. feta (25g)
• 2 tbsp pumpkin seeds (15g)

Directions

Total prep time is about 30–40 minutes.

1. Heat the oven to 400°F (200°C).
2. While the oven is preheating, wash and peel the carrots and parsnips. Cut them into small strips. Then peel and cube the pumpkin.
3. Place all the vegetables into a roasting tray that has been coated evenly with 1 tbsp. of avocado oil. Sprinkle some salt and pepper on top and roast in the oven for 20–30 minutes (depending on the thickness of the vegetables).
4. After the vegetables have been roasted, let them cool for about 5 minutes. Then place them into a large bowl with the arugula and drizzle the remaining 1 tbsp. of avocado oil on top. Mix the veggies together.
5. Divide the mixed veggies across two plates and top them off with crumbled feta cheese and pumpkin seeds. Season with additional salt and pepper to serve.

Grilled Pumpkin, Tofu, and Bulgur Salad

Credit: FIT & NU™.

Ingredients

Serves 2

• 2 ¼ cup pumpkin, cubed (500g)
• 1 tsp. sweet paprika
• 1 tsp. chili powder
• 2 tsp. dried rosemary
• 1 tbsp. avocado oil
• 1 tbsp. honey
• ⅓ cup chopped walnuts (40g)
• ¼ cup bulgur wheat (55g)
• 1 cup spinach (225g)
• ⅔ cup firm tofu, drained (80g)
• 1 tbsp. balsamic glaze

Directions

Total prep time is about 30 minutes.

1. Heat the oven to 400°F (200°C).
2. Bring ¾ cup of water with a little bit of salt to a boil in small pot. When the water is boiling, add the bulgur and cover the pot with a lid. Let the bulgur simmer for about 20 minutes until tender, and the liquid is absorbed. Drain any remaining liquid when the bulgar is done.
3. While the oven is heating up and the bulgar is boiling, peel and cube the pumpkin and place the cubes in a large mixing bowl. Cover well with avocado oil and honey. Then season the pumpkin cubes with salt and pepper, paprika powder, and rosemary. Mix these ingredients until the cubes are evenly coated.
4. Distribute the pumpkin on a baking tray lined with parchment paper. Bake in the oven for about 20 minutes — halfway through the cooking time, stir the pumpkin and then add the walnuts and drained tofu. TIP: you may want to lightly coat the drained tofu in oil as well so that it’s not as dry on the outside after baking. You can also grill the tofu instead of baking.
5. When the ingredients are fully baked and the bulgur is ready, add the cooked bulgur to baking tray and mix all of the ingredients together. That way, the bulgur will collect all the flavors from the roasted pumpkin and toasted walnuts.
6. Next, mix in the spinach and divide the ingredients across two plates. Top them off with balsamic glaze and freshly ground pepper.

You can serve this dish warm or cold.

Vibrant Detox Salad

Credit: FIT & NU™.

Ingredients

Serves 2

• 2 bunches or around 1 oz. parsley, roughly chopped (30g)
• ¼ cup cooked quinoa (46g)
• 1 peeled and cubed avocado, stone removed
• ½ cucumber, cubed
• ½ zucchini, cubed
• 1 small red onion, finely diced
• 1 tsp. olive oil
• juice of 1 lemon
• (optional garnish) ¼ cup mixed seeds and nuts (30g)

Directions

Total prep time is about 10 minutes.

1. Bring 2 cups of water to a boil in a small pot.
2. While the water is heating. Rinse the quinoa under cold water for about 30 seconds (this makes them less bitter) and then add the quinoa to the boiling water. Reduce the temperature slightly and then simmer for about 10 minutes. Turn off the heat and then cover for another 5 minutes to steam (this allows the quinoa to pop open and become nice and fluffy). Remove the lid and fluff the quinoa with a fork.
3. While the quinoa is cookie, wash and chop all the veggies.
4. In a medium bowl, mix all of the ingredients together thoroughly, including the quinoa. Then drizzle with olive oil, lemon, and salt and pepper.
5. Divide the mixture across two plates and sprinkle with nuts and seeds.

Enjoy! Don’t forget to let us know what you think!