Eating healthy is a priority that many of us push aside due to the rigorous schedules we constantly find ourselves in. Wholesome meals balanced with fresh produce are substituted for quick unhealthy foods we grab or get delivered on the fly because of convenience. That being said, there is a way to take back control of our diets and incorporate healthier alternatives into our daily routines. We have dug deep to round up our favorite salads that you can prep, pack, take on the go, and enjoy for days.
Planning what you are going to eat for the week takes some serious time and energy. That’s why we have taken all the grunt work out of this daunting task and have come up with a game plan that’s easy to follow, and will have you eating clean in no time at all. Here it is.
Over the weekend when you have free time, pick some favorite salad recipes that we have put together for you. Once you have figured out which recipes you would like to cook, make a shopping list and head to the grocery store to do some shopping. On Sunday (or any day rather) prep all your salad ingredients. Depending on the recipe, you may want to keep certain elements separated, such as delicate greens, vegetables that oxidize (avocados and zucchini), and garnishes like croutons that lose their crunch when smothered in vinaigrettes.
Another tip on dressings: Make them all in advance, store them in individual containers, and wait to dress the salads right before you eat them to maintain textural integrity. Nobody likes a soggy salad…right? So make some room in your refrigerator for tons of fresh veggies and be sure to check out these 25 salads you can prep on Sunday and eat all week long.
The combination of beets, honeycrisp apples, and ginger is truly something special. Earthy, sweet, and spicy, this salad sends your taste buds on journey. Make a double or triple batch for the week, but make sure not to add the dressing until right before you eat, so it doesn’t become soggy.
Packed with protein from the quinoa, this recipe is a perfect option for dinner, lunch, or even a snack. Full of nutrients, this dish tastes as good as it is for your body. Since the salad is made from such hearty ingredients, it holds its deliciousness for several days and can be enjoyed all week long.
This salad has such great texture that you will never get tired of eating it. Make twice the amount, and pack into individual containers for an easy approach to an on-the-go lunch great for any day of the week.
If you love BLTs and Caesar salad, this recipe is for you. Combining the two classics, this dish is sure to be a hit. If you are planning on packing this in advance, feel free to use high-quality canned salmon and hard boiled eggs that will stay fresher for longer. Another tip — make sure not to add the dressing until right before you eat, so it doesn’t become soggy.
For tender and delicious kale, gently massage it with a little bit of the dressing as you toss the two to combine. This helps break down the fibrous greens and makes for a more pleasant eating experience. Kale is such a strong green that you can mix it advance and it will retain its crunchy texture for a while. Hold off on cutting and adding the avocado until you’re ready to eat though; they brown quickly.
This recipe is all about the dressing. Try it on lettuces for an instant upgrade to your normal salad, or serve it alongside some fresh crudité for a lovely packed-lunch. Storing it in tiny Mason jars makes it easy to grab on the go.
This Middle Eastern-inspired salad balances acidic tomatoes with a rich creaminess from the tahini-yogurt dressing. Pro tip: After cutting the raw eggplant, toss it in a little lemon juice so it doesn’t turn brown.
Sweet, bitter, and savory, this salad is utterly delicious. The mix of figs plays well with radicchio and the brininess of the feta bring the whole recipe together. Make a double or triple batch for the week, but make sure not to add the vinaigrette until right before you eat, so it doesn’t become soggy.
Layered with fresh and dried fruits, nuts, and raw vegetables, this salad is as fun to eat as it is healthy for you. Use a quality balsamic vinegar and oil to make this quick and simple dressing. This is a great salad to pack in advance for lunch. Just store the dressing in a separate container and mix before eating.
This is a perfect warm-weather dish to pack for a picnic. Celery and walnuts add wonderful crunch to this recipe, and grapes lend a subtle sweetness that enhances the chicken. This chicken salad benefits from marinating together and taste better the day after you put it all together, so plan on making a double batch so you can enjoy it all week. Just make sure to keep the lettuce separate.
This classic dish will never go out of style. If you are not the biggest fan of anchovies, however, it’s no problem; just leave them out of the dressing recipe and add an extra pinch of salt instead as a substitute. Want to pack this salad in advance and eat it all week? No problem, just make sure keep the dressing separate.
If you are a fan of Italian cold cuts, then this recipe is for you. With all the flavors of a traditional hoagie, but without the guilt of eating a sub, this salad is a great option for when that craving calls. Pro tip: Make sure not to add the vinaigrette until right before you eat, so it doesn’t become soggy.
This salad is perfect for any occasion or time of the year. Walnuts are combined with the rendered pancetta drippings to create a fantastic dairy-free salad dressing that packs big flavor. Kale is such a strong green that you can mix it in advance and it will retain its crunchy texture for a while.
This crunchy salad is to die for. Cucumbers, peanuts, and coconut all add depths of flavor to this quick and easy recipe. Make things easy on yourself and make a double or triple batch to enjoy for lunch all week long!
Healthy, satisfying, and gluten-free, this exotic salad is sure to be hit. If you don’t have time to prepare the rice cakes, no problem, just add some nuts instead to lend texture to the dish. Trying to plan ahead? Just store all the components separately in your refrigerator and assemble your salad the morning of.
These salad-packed Mason jars could not be cuter. Just prepare in advance, leave in your fridge and forget about them. The dressing droppers make a fun and exciting way to dress your salads no matter where you are.
The trick to this recipe is all the prep work. Perfect for those meatless Mondays or any other day of the week, this salad is both healthy and satisfying. Since there’s no lettuce or leafy greens in this recipe, you don’t have to worry about it becoming soggy, making it a perfect option to pack in advance and enjoy later in the week.
Quinoa has great flavor and adds body, so it works as a good base for this salad. Add some cooked chicken thighs on top of this for a quick and easy meal, ready in no time at all. Since the grains absorb the dressing so well, this dish starts to taste better the day after you prepare it, so plan on making a double batch so you can enjoy it all week.
This recipe screams summer. Sweet, spicy, and creamy all balance each other out. This makes a perfect Sunday night meal, but an even better Monday lunch. Plan on making extra so you can pack it up to enjoy the next day.
Perfectly balanced, this pasta salad is an ideal dish that you can prepare in advance and eat all week long. This recipe couldn’t be any easier to make either. You just add all the ingredients to the cooked pasta and you’re done!
Quinoa, goat cheese, and prosciutto play wonderfully together in a salad and maintain their deliciousness over time. Make a big batch of this in the beginning of the week and eat it for days.
This healthy recipe combines that tartness of raspberries with the richness of avocados. Want to pack this salad in advance and eat it all week? No problem, just store all the components separately in your refrigerator and assemble your salad the morning of.
This classic dish will transport you to the south of France. If you are planning on packing this in advance, feel free to use high-quality canned tuna. Another tip: Make sure not to add the vinaigrette until right before you eat, so it doesn’t become soggy.
Shaving Brussel sprouts is a way to transform these little vegetables into something new and exciting. They add great crunch and texture that works well with the freekeh. Both of these ingredients are so hearty that they hold up well to the orange and pomegranate dressing. So don’t worry about ending up with a soggy salad if you want to prepare this dish in advance.
This is a perfect salad for the warmer months when watermelon is in full bloom. Paired with creamy goat cheese, a light drizzle of good quality olive oil, and a sprinkle of sea salt is all this dish needs to shine. Since watermelons are so big, cut the entire fruit when prepping — and whatever you don’t use, just store in your refrigerator to use in these other 50 salads for spring and summer.
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