1. Watermelon, Strawberry, and Tomatillo Salad
Pretty, pink, and full of flavor, this tasty salad is the perfect way to enjoy your fruits and veggies.
INGREDIENTS
Serves 4
Salad
2 cups watermelon, cubed
1 cup strawberries, halved
1 cup tomatillos, quartered
1/4 red onion, thinly sliced
2 cups spinach
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
PREPARATION
In a large bowl, gently toss watermelon, strawberries, tomatillos, red onion, and spinach.
Drizzle olive oil and balsamic vinegar over the salad and then toss again.
Top with a little salt and pepper, to taste.
2. Citrus and Arugula Salad
A little bit sweet. A little bit sour. This crunchy, complex salad is a great way to mix up your lunch routine.
INGREDIENTS
Serves 4–6
Salad
3 cups arugula
3 tablespoons mint leaves, roughly chopped
1/2 red onion, thinly sliced
2 blood oranges, cut into rounds
2 navel oranges, cut into rounds
1/4 cup pistachios
Dressing
3 tablespoons extra-virgin olive oil
1–2 tablespoons white wine vinegar
1 tablespoon pure maple syrup
Pinch of salt and pepper
PREPARATION
In a small bowl, mix the dressing ingredients together.
In a larger bowl, toss the arugula, mint, and onion together, and then the mixture with the dressing.
On a plate, arrange the citrus rounds and then place the dressed arugula mixture on top.
Top with pistachios and a pinch of little salt and pepper.
3. Berry and Beet Salad with Salmon
You know to eat your greens...but what about your purples? Eat more of this underrated color by making this scrumptious salad.
INGREDIENTS
Serves 4
Salad
1 cup blackberries
1 cup roasted beets, sliced into rounds
1/2 cup walnuts, roughly chopped
16 ounces cooked salmon, shredded
2 cups kale
Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1/4 cup lemon juice
PREPARATION
In a bowl, toss together the blackberries, roasted beets, walnuts, cooked salmon, and kale.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, Dijon mustard, and lemon juice.
Drizzle the dressing mixture on top of the salad and then gently toss again.
4. Apple, Pecan, and Maple Salad
Apple. Pecan. Maple. Enjoy the flavors of fall all year round with this perfectly autumnal salad!
INGREDIENTS
Serves 4–6
Salad
2 cups spinach
2 apples, cored and thinly sliced
1/2 cup pecans
1/4 cup feta
1/4 cup dried cranberries
3 slices of bacon, cooked and crumbled
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Pinch of salt and pepper
PREPARATION
In a bowl, toss together the spinach, apples, pecans, feta, dried cranberries, and bacon.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, Dijon mustard, and apple cider vinegar.
Drizzle the dressing mixture on the salad and then gently toss again. Top with salt and pepper to taste.
5. Strawberry-Mango Quinoa Salad
Full of bright colors and bold flavors, this salad is like sunshine in a bowl! Take a bite and let the taste take you away to a tropical island somewhere.
INGREDIENTS
Serves 2–4
Salad
6 cups arugula
1/4 cilantro, roughly chopped
1 cup strawberries, halved
1/2 red onion, thinly sliced
1 mango, peeled, pitted, and sliced
1 avocado, peeled, pitted, and sliced
1 cup quinoa, cooked
Dressing
1/4 cup extra-virgin olive oil
1/4 cup lime juice
Pinch of salt and pepper
PREPARATION
In a bowl, toss together the arugula, cilantro, strawberries, red onion, mango, avocado, and quinoa.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, lime juice, and salt and pepper.
Drizzle the dressing mixture on the salad and then gently toss again.
6. Melon Caprese Salad
A little bit sweet and a little bit salty, this summery salad is the best of both worlds.
INGREDIENTS
Serves 4–6
Salad
2 cups spinach
1/2 cantaloupe, scooped into balls
1/2 honeydew melon, scooped into balls
1/2 watermelon, scooped into balls
1/2 cup basil
5 slices of prosciutto
1/4 cup fresh mozzarella, drained
Dressing
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves
1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
PREPARATION
In a bowl, toss together the spinach, cantaloupe, honeydew, watermelon, basil, prosciutto, and mozzarella.
In a blender, combine the shallot, basil leaves, garlic, extra-virgin olive oil, and red wine vinegar.
Drizzle the dressing mixture on the salad and then gently toss again.
7. Blueberry, Farro, and Kale Salad
Hearty, that’s what this salad is! All the fruits, veggies, and farro will fill you up without slowing you down.
INGREDIENTS
Serves 4-6
Salad
2 cups kale
1/4 cup mint
1 cup farro, cooked
1 cucumber, sliced into rounds
2 cups blueberries
1/3 cup feta
1/4 cup sunflower seeds
Dressing
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of salt and pepper
PREPARATION
In a bowl, toss together the kale, mint, farro, cucumber, blueberries, feta, and sunflower seeds.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, lemon juice, and salt and pepper.
Drizzle the dressing mixture on the salad and then gently toss again.
8. Grape and Kale Salad
Feeling stuck in a salad rut? Mix things up with grapes and butternut squash. The deliciously unusual pairing elevates a standard salad into something special.
INGREDIENTS
Serves 4
Salad
2 cups kale
1 1/2 cups grapes
3 cups butternut squash, roasted and cubed
1/4 roasted almonds
1 cup quinoa, cooked
1/4 cup dried cranberries
Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Pinch of salt and pepper
PREPARATION
In a bowl, toss together the kale, grapes, butternut squash, almonds, quinoa, and dried cranberries.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic, and salt and pepper.
Drizzle the dressing mixture on the salad and then gently toss again.
9. Cucumber Strawberry Salad
This salad is like a spa for your taste buds: totally refreshing.
INGREDIENTS
Serves 4
Salad
2 cucumbers, sliced into rounds
2 cups strawberries, halved
2 cups spinach
1/4 cup feta
Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
1 teaspoon poppy seeds
1 teaspoon dried mustard
PREPARATION
In a bowl, toss together the cucumber, strawberries, spinach, and feta.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, poppy seeds, and dried mustard.
Drizzle the dressing mixture on the salad and then gently toss again.
10. Rainbow Salad
Honestly, the only thing better than the way this rainbow bowl looks is the way it tastes.
INGREDIENTS
Serves 2
Salad
2 cups arugula
1/2 cup strawberries
1/2 cup raspberries
1/2 cup carrots
2 tablespoons pumpkin seeds
1/2 yellow bell pepper
1/2 cup blueberries
1/4 cup beets, spiralized
Dressing
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of alt and pepper
PREPARATION
In a bowl, lay a bed of arugula. On top of that, arrange the strawberries, raspberries, carrots, pumpkin seeds, yellow bell pepper, blueberries, and beets in rainbow order.
In a separate, smaller bowl, whisk together the extra-virgin olive oil, lemon juice, and salt and pepper.
Drizzle the dressing mixture on the salad.
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Rubbermaid FreshWorks™ keeps your produce fresh thanks to its unique FreshVent™ Lid that naturally regulates the flow of oxygen and carbon dioxide and CrispTray™ technology, which elevates produce away from moisture and promotes proper airflow to help prevent spoilage.
*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.
All images Lauren Zaser / © BuzzFeed
Design by Victoria Reyes / © BuzzFeed