5 Delicious Healthy Winter Salads

Whether you're looking for a low-calorie dish to bring to work for lunch or a healthy yet filling dinner idea, these 5 winter salads are the perfect go-to meal.

Classic Cobb Salad

Ingredients:
Salad
one large head of romaine or iceberg lettuce
2 lbs chicken breasts, grilled or cooked in leftover bacon grease and chopped
6 hard boiled eggs, chopped (see an easy recipe here)
1/2 lb bacon, chopped and cooked crisp
2 large avocados, chopped
1/2 red onion, diced
2 large tomatoes, diced
1 cup shredded Monterrey and Colby cheese (or crumbled blue cheese)
salt and pepper

Dressing
1 teaspoon lemon zest
the juice of 1 lemon
3 tablespoons red wine vinegar
2 tablespoons agave syrup
1/4 cup olive oil
salt and pepper

Directions:
1. Cook bacon until crisp. Reserve bacon fat to cook chicken in if desired. Salt and pepper chicken. Grill chicken or cook in bacon fat for extra flavor.

2. Add lettuce to a large bowl. Top with cooked and chopped chicken, crisp bacon, chopped hard boiled eggs, avocados, onion, tomatoes and cheese.

3. Combine lemon zest, red wine vinegar and agave syrup for salad dressing to a small bowl. Whisk in olive oil. Add salt and pepper.

Related: 12 simple secrets to healthier eating this year

Kale Salad with Parmesan and Dried Cranberries

Ingredients:
1 bunch young kale
zest and juice of 1 lemon or lime
1/4 cup dried cranberries
2-3 tablespoons olive oil
good size pinch of salt
1/4 teaspoon ground cayenne pepper (add more or less according to your preference)
1/4 teaspoon fresh pepper
1 clove garlic, smashed and finely diced
1/4 cup shaved parmesan

Directions:
1. Wash kale carefully and thoroughly; immerse in water, shake, and give the sand time to settle. Soak cranberries in lime juice (I find this cuts the sweetness and plumps the cranberries).Then spin and dry the kale, and cut into thin 1/4" ribbons. Remove the cranberries from the lime juice, and whisk the juice into the olive oil until it emulsifies. Add the zest, salt, spice, pepper and garlic. Toss everything together, macerate the kale a bit, and set aside until your ready to serve.

2. Before serving, toss with parmesan and cranberries, check salt levels, and serve.

Related: 10 mouthwatering salad dressings you can make at home

Red Cabbage Salad with Cranberries

Ingredients:
1/2 head of red cabbage, shredded fine
1/2 cup cranberries
1/4 cup balsamic vinegar
3 teaspoons lemon juice
2 tablespoons agave nectar or honey
1/2 teaspoon kosher salt
1/4 cup olive oil
sliced apples for garnish

Directions:
1. Add red cabbage, cranberries, vinegar, lemon juice, agave, kosher salt and olive oil to a large bowl. Toss well. Refrigerate for at least 15 minutes before serving.

2. For best results, make the day before. Serve salad garnished with freshly sliced apples.

Related: 20 salads hearty enough for tonight's dinner

Portobello Mushroom Salad

Ingredients:
1 medium tomato, cubed
1-2 hearts of romaine lettuce, sliced
1/2 lemon, sliced into wedges
2 large portobello mushrooms, peeled, de-stemmed
bread for grilling - side dish (or croutons)
vegan Parmesan cheese (opt'l)

Vegan Caesar Dressing
5 cloves garlic, minced
1 Tbsp spicy Dijon mustard
1 Tbsp Apple Cider Vinegar
2 Tbsp vegan mayonnaise, aka Vegenaise
1/3 cup olive oil
2 Tbsp lemon juice
1 Tbsp capers
1/2 tsp fresh crushed black pepper
pinch of salt

Mushroom Marinade
2 Tbsp balsamic or apple cider vinegar
1 Tbsp EVOO
1 tsp agave or maple syrup
pinch of pepper

Directions:
1. Grab your mushroom - slice off the thick stem so the shroom lays flat. Whisk together your marinade ingredients in a shallow bowl. Add your mushroom to the marinade and allow to soak for a few minutes - on each side.

2. Turn on your grill or panini press and place the marinated mushroom on grill. Also place a few stacked slices of bread on it. While the mushroom is cooking (and bread toasting) - whisk your salad dressing. Slice your romaine lettuce and place in a large bowl to toss with the mixed salad dressing.

3. Your mushroom should be done after about 5 minutes. Grab it and dunk it back in the leftover marinade for a quick cool-off soak. Then place on cutting board to slice into thin strips. Add a pinch of coarse sea salt if you'd like.

4. Lay sliced mushroom over top your romaine salad. Add more fresh black pepper over the top of the mushroom. Slice your tomato, soak the cubes in the leftover mushroom marinade and add to salad. Grab your grilled bread slices and cut into triangles. Plate salad with a few triangles of bread and an optional side of roasted garlic hummus.

Related: 10 healthy recipes to make in a slow cooker

Spicy Squash Salad with Parsley

Ingredients:
1 medium winter squash, such as butternut or kabocha, peeled and cubed
1/2 cup parsley chopped
zest and juice of 1 lemon
6 tablespoons olive oil
3 teaspoons salt
2 teaspoons spicy paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
pinch of ground cumin
pinch of ground corriander
4 tablespoons shredded pecorino romano

Directions:
1. Preheat oven to 425 degrees. Combine the salt, paprika, and peppers in a small bowl.

2. Peel the squash and scrape out the seeds, then cut it into 1 1/2" cubes. Arrange the cubes on 2 rimmed baking sheets and drizzle with 3 tablespoons olive oil, making sure each side is coated. Sprinkle the prepared spice mixture over the cubes, turning them a little to coat evenly. Cover the sheets with foil and bake squash for 20 minutes, uncover, and roast for another 10 - 15 minutes, until the edges are browned and crisp. Using a spatula, remove the squash from the baking sheets and place in a large bowl to cool.

3. Whisk together the remaining olive oil and the lemon juice until it's emulsified. Add a pinch of salt and the zest. Drizzle the dressing over the cooled squash and toss with the parsley and pecorino. This salad will keep nicely covered in the refrigerator for a couple days. Serve as a dinner side, or with Israeli couscous for a light lunch.

For 5 more delicious healthy winter salads, visit Babble!

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