Look, this isn’t even about resolutions. This is about the fact that you’ve probably been living off of mashed potatoes, baked ham, and several dozen leftover Christmas cookies for the last few weeks. Your body needs something green and fibrous, or at least something less starchy and beige, or things are gonna start getting weird. Here are some of our best salads to start 2018 off on a more nutritious note than 2017 ended on.
Luckily January is peak hearty greens and chicory time, so this kale and radicchio salad is both healthy and seasonal. You can go with just thinly sliced red onions instead of battered and fried ones, but with the light miso-lemon dressing on this, you can feel better about a little bit of something fried. All things in moderation, folks.
This super simple, super tasty Armenian cucumber and tomato salad is great to make in big batches to supplement your lunches all week long. Get those servings of green things in where you can.
This salad is, weirdly, totally in season right now. Brassicas like Brussels sprouts and kale are hearty winter greens, and citrus is also at its peak. The nutritional yeast adds a salty contrast to the sweet maple vinaigrette and orange segments, and the creamy avocado and crunchy roasted walnuts balance out the textures perfectly.
This is the kind of salad you could easily throw together a big batch of at the beginning of the week for a not-so-sad desk lunch. Probably best to leave out the CBD oil if you’re doing that, though.
Courgette, or zucchini, isn’t at all in season right now, but this is 2018, and your grocery store is bound to have it anyway. But with the slightly pan-roasted squash topped with soft goat cheese, and a drizzle of melted butter, this actually makes for a nice warm salad for a cold winter’s meal.
Again, January is not at all the time to be trying to find prime tomatoes, but you can make do, because kitchen science nerd J. Kenji López-Alt’s panzanella recipe is hearty and perfect for when you still want some carbs in your life.
Cro-Mags frontman John Joseph gave us a peek into his vegan lifestyle as a touring musician, and generously bestowed upon us this perfectly simple yet delicious recipe. If it can fuel a thrash set, it can definitely fuel your way-less-punk day.
With bourbon in the dressing and brandy-soaked cherries, this salad is actually not that boozy, because most of the alcohol will get cooked off before the greens are dressed. But with maple roasted squash and toasted pumpkin seeds, it’ll still warm you right up.
This is a super simple salad that can be thrown together quickly for a crunchy, salty side dish for any weeknight meal.
Salted yogurt, soft artichokes, and crunchy radishes and sweet potato chips come together for a perfect bite in this salad from Asheville, NC chef Katie Button. (Potato chips! On your salad!)
If you’re trying to eat more veggies while in the midst of a bleak midwinter funk, let this salad remind you of brighter spring days to come. Serve this over a bed of warm grains and you’ve got yourself a lovely dinner.
We can assure you that the number one ingredient you’re not putting in your salads often enough is the humble anchovy. Top this with a simple grilled protein, and this is a satisfying meal you can feel good about.
Yotam Ottolenghi, Israeli chef and vegetable whisperer, threw this together in just 15 minutes when he visited the MUNCHIES Test Kitchen, so you have no excuse to not eat your veggies tonight.
Nuoc nam is usually served as a dipping sauce, but this quick-roasted cauliflower gets tossed in it to make a flavorful, savory veggie dish. Toss this cauliflower into a grain bowl or on top of a simple salad for lunch the next day.
These sweet, spice-roasted carrots with caramelized edges are perfectly paired with creamy avocado and tangy lime juice. This will definitely bring you out of your winter doldrums.
Winter is the absolute best time for salads with a warm, rich dressing. You’ll want to eat pretty much any vegetable if it comes drizzled with this warm anchovy bagna cauda.
Pomegranate and winter squash are a match made in heaven, and with this savory, garlicky yogurt spread, this salad has all the flavor you need.
This whole-roasted cauliflower with a spicy, savory skhoug is probably meant to be sliced up and served to a few people, but we wouldn’t blame you if you just went for it and ate the whole thing yourself.
Cabbage really is the unsung hero of winter vegetables, because it can do so much. Here, chef Matt Jennings chars wedges of red cabbage in bacon fat, and serves them warm with apples and pears, all drenched in a mustard-maple vinaigrette. Sorry for drooling.
This is an unconventional Caesar salad for sure, but you’re going to appreciate making such a big batch of this umami-kick of a dressing. Put it on everything.