The perfect winter salad boasts a combination of sweet and savory, crisp and soft, and a whole lot of color. This recipe ticks all the boxes: beet-pickled eggs lend a vibrant hue to mesclun greens and crisp Granny Smith apple, and candied sacha inchi nuts add richness, crunch, and a touch of sweetness.

Sacha inchi nuts are a relatively new superfood, at least in the U.S., but these little marvels have a long history in South America and Southeast Asia. Also known as mountain peanuts, sacha inchi nuts boast the highest source of plant-based omega 3s in the world and also contain more protein than almonds.

Some sources claim that sacha inchi’s flavor takes a bit of getting used to: while it starts off nutty and buttery, it does have an earthy finish that some go so far as to call fishy. That said, when they’re caramelized in dark honey with a touch of spice, they boast a much nicer flavor balance that makes them the perfect addition to this salad.

The beet-pickled eggs take two days to be ready, so be sure to plan ahead. You could also use plain hard-boiled eggs in a pinch, but the bright magenta that comes from the beets is what makes this salad truly irresistible.

Superfood Salad with Beet-Pickled Eggs and Candied Sacha Inchi Nuts

Serves 2

Ingredients

• 2 hard-boiled eggs
• 1 roasted red beet
• 1 cup distilled vinegar
• 1 cup water
• 1 teaspoon honey
• 2 tablespoons dark honey (buckwheat or chestnut)
• 1 tablespoon hazelnut oil
• 1 large handful (about 1/3 cup) sacha inchi nuts
• 1 pinch fleur de sel
• 1 pinch chile de arbol powder
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• salt and pepper, to taste
• 3 cups mesclun greens
• 1 Granny Smith apple, thinly sliced

Directions

Two days before serving, peel the hard-boiled eggs and quarter the beet. Place them in a glass container large enough to contain them without allowing them to touch. Combine the vinegar, water, and honey. Pour the mixture over the eggs and beet; if the liquid does not cover them, add additional water and vinegar until it does. Cover and refrigerate for two days.

The day of: combine the dark honey, hazelnut oil, sacha inchi, fleur de sel, and chile powder in a large nonstick pan. Heat over high heat until the honey bubbles and the sacha inchi nuts just begin to brown. Remove from the heat and use a spatula to remove the sacha inchi nuts and set them on a silpat or greased piece of parchment paper to cool.

Meanwhile, whisk together the oil, vinegar, mustard, and salt and pepper to make a vinaigrette. Toss with the mesclun.

Make a bed of mesclun greens on the serving plate, and top with the halved eggs, sacha inchi, and apple.

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This refreshing shaved fennel salad recipe highlights the unique beauty of raw fennel. A splash of citrus, a drizzle of oil, a dash of spice, and a garnish of herbs make for subtle, yet game-changing accents that will delight your senses and offer your body an incredible source of health perks.

Fennel is native to the Mediterranean and is to this day a huge part of the local cuisine. It has a crunchy, slightly sweet taste that is reminiscent of licorice or anise. It looks a lot like celery but has a bulbous end and delicate green leaves.

When uncooked, as it is in this fennel salad recipe, fennel’s nutritional properties are at their peak, so you can benefit from more than just its taste. Fennel has long been touted for its ability to improve the digestive system – it relieves heartburn, intestinal gas, bloating, and loss of appetite. Meanwhile, it helps to heal the respiratory system and has been linked to weight loss. And, for all the ladies reading this, fennel has been shown to be an effective herbal remedy for menstrual pain as well.

The following fennel salad recipe is a simple way to relish in not only the essence of fennel’s flavor but also its medicinal properties. Enjoy this salad as a light lunch, a snack, or a prelude to a more hefty meal.

Shaved Fennel Salad Recipe with Lemon, Parsley, and Chives

Serves 4

Ingredients

• 3 fennel bulbs
• 2 tablespoons chopped fresh chives
• 1 handful chopped fresh parsley
• 1 lemon
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Directions

Trim off each fennel bulb’s stalk and cut each bulb in half through its root. Cut the halves into quarters through the root of the bulb. Peel off any wilted outer layers and slice each fennel crosswise. Shave each fennel bulb using a mandolin or slice very thinly with a high-quality knife.

In a large bowl, add the fennel, chives, parsley, and lemon zest of one lemon. Toss until combined.

In a separate small bowl, whisk together the juice of one lemon, olive oil, salt, and pepper. Pour the mixture over the shaved fennel and toss until the fennel is equally coated with the vinaigrette. Serve immediately.

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Add a little sophistication to your next salad with this protein-packed salad Nicoise recipe.

Everything sounds better in French, even if the term is describing something as simple as a salad. Salad Nicoise (better written: Niçoise) is a high-protein salad composed of tomatoes, tuna, hard-boiled eggs, Nicoise olives, and anchovies. Luxuriating in a simple anchovy-lemon dressing, it is perfection on a plate. For a little more France-inspired sophistication and tried-and-true structure to your otherwise freestyle salad creations, try this salad Nicoise recipe and revel in its delicious simplicity.

Other salad Nicoise variations include the addition of raw red peppers, green beans, baked potatoes, shallots, shrimp, and artichoke hearts. Add them to your heart’s desire, but always keep the following salad Nicoise recipe as your comfortable base. It has a restaurant-style feel that is concocted in the four walls of your kitchen.

And, if you are afraid or grossed out by the anchovy, nix it altogether. However, you’d be surprised how dramatic of a difference in makes in the flavor profile of the salad.

Salad Nicoise Recipe with Anchovy-Lemon Dressing

Serves 2

Ingredients

For the dressing

• 12 ounces tuna, flaked
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ red onion, chopped
• 1 anchovy fillet, drained
• ½ garlic clove, minced and mashed
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Dash of sea salt

For the salad

• 2 large handfuls of lettuce
• 1 large tomato, chopped
• ½ cup whole black olives, pitted
• 1/4 cup red onion, sliced
• 3 hard boiled eggs, cooled, peeled, and thinly sliced

Directions

For the dressing, mash the anchovy filet, garlic, and sea salt in the bottom of a small bowl. Fold in the mayonnaise, tuna, mustard, and red onion until evenly combined. In a separate small bowl, whisk together the olive oil, lemon, and honey. Stir together the two liquid mixtures until evenly combined.

In a separate, large bowl, toss all the salad ingredients together, except for the hard boiled eggs, and then fold in the dressing until all the ingredients are lightly coated with the dressing. Once all is mixed and served, top each plate with hard-boiled egg slices. Enjoy!

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Salad Nicoise Image from Shutterstock

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This pan-grilled asparagus and endive dish makes a beautiful party platter or addition to any spring meal. Grilling the endive and asparagus and preparing the favas and oranges simply allows each element of the dish to pop. A super-light orange juice-based dressing allows the bright colors and fresh tastes to stand out in this salad.

Pan-Grilled Asparagus and Endive with Fava Beans, Orange and Basil

serves 4

Ingredients

3 lb (1.5 kg) fava beans, outer pods removed
1 lb (500 g) slender asparagus, trimmed
2 heads Belgian endive, sliced lengthwise 1⁄8 inch (3 mm) thick
2 Tbsp olive oil
Salt and freshly ground pepper
2 oranges
2 Tbsp extra-virgin olive oil
1⁄2 cup (1⁄2 oz/15 g) small fresh basil leaves

Directions

Bring a saucepan three-fourths full of water to a boil and add the favas. Boil for 1 minute, then drain. Squeeze each bean free of its tough outer skin.

Warm a stove-top grill pan over medium-high heat. Put the asparagus and endive slices in a bowl, add the olive oil, and toss to coat thoroughly. Add the asparagus and endive to the hot grill pan and cook, turning occasionally, until the vegetables are charred and tender-crisp, 8–10 minutes total. Season the vegetables well with salt and pepper.

Finely grate the zest from 1 orange over a bowl. Cut a slice off both ends of 1 orange so it will stand upright. Stand it on a cutting board and, using a large, sharp knife, cut away the peel and white pith by slicing from top to bottom, following the contour of the fruit. Cut the orange crosswise into thin rounds.

Cut the second orange in half and squeeze the juice into another bowl. Whisk in the extra-virgin olive oil and season with salt and pepper to make a dressing.

Arrange the asparagus, endive, oranges, and fava beans on a platter. Sprinkle with the reserved orange zest and basil. Drizzle with some of the orange dressing, and serve.
This recipe appears courtesy of “Healthy Dish of the Day,” by Kate McMillan, photographs by Erin Kunkel. Conceived and produced by Weldon Owen, Inc. in collaboration with Williams-Sonoma, Inc. (2014).

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Zucchini is one of those vegetables I never fathomed eating raw. Until I tried this salad recipe.

Avoiding gluten? Zucchini serves as a great replacement to noodles in pasta recipes and subs as a great base for a salad when you want a little more bulk with each bite.

Zucchini has 36 calories per serving and delivers 10 percent of the recommended daily allowance of dietary fiber in just one cup. It is also high in manganese (19 percent of the recommended daily allowance in one cup), vitamin A and vitamin C. To boost nutrition even higher, add other spiralize-apropos veggies to the mix, such as carrots, jicama, beets, and radishes.

The following salad recipe incorporates shoe-string zucchini with a rich tomato and tahini dressing. It’s completely raw, and completely delicious. Enjoy!

Salad Recipe: Raw Spiralized Zucchini Salad with Tomato & Tahini Dressing

Serves 4

Ingredients:

• 2 zucchinis, spiralized
• 1.5 cups cherry tomatoes
• 1 tablespoon tahini
• 1 tablespoon soy sauce (or nama shoyu for vegans)
• 1 tablespoon nutritional yeast
• 1 garlic clove
• 1-inch nob fresh garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil

Directions: Spiralize the zucchinis, or grate it into small pieces if you don’t have a spiralizer. Blend the remainder of the ingredients in a bowl until smooth. Fold the dressing into the zuchinni and serve.

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The unmistakeable sweetness of beets, paired with the spice of cumin and red pepper, make this salad recipe one for all seasons.

In addition to the warm heat of cumin, I use crushed red pepper flakes to add a little fire to this colorful salad. The contrast between the sweet beets and hot pepper is addictive. I wear rubber gloves when handling beets to prevent my hands from staining; the ruby red spots can last for days!

Serves 6 to 8

 Ingredients

4 large beets, stem and roots removed, well scrubbed
Juice of ½ lemon
2 tablespoons white vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, pushed through a garlic press
2 teaspoons cumin powder
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Directions

Place the unpeeled beets in a large pot and fill with enough cold water to cover. Bring the water to a boil, reduce the heat to medium, and simmer, uncovered, until the beets are easily pierced with a fork, about 1 hour. Drain and cool for 10 minutes.

Wearing gloves if you like, peel the skins from the beets (they should come off easily). Slice thinly. (I use a crinkle cutter knife that creates zigzag slices.) In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, cumin, and pepper flakes. Place the beets in a large bowl, pour the dressing over, and toss to coat thoroughly. Season generously with salt and pepper. Serve cold or at room temperature. The salad can be refrigerated, covered tightly, up to 1 week.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

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Many of us would like to lose weight or at least maintain our weight, which can be particularly challenging during the holidays. Thanksgiving dinner is one thing, but then friends start bringing by the requisite homemade holiday fare – banana bread, gingerbread cookies, and peanut brittle to name a few. It’s not surprising that many of us start feeling weighted down, low in energy and spirits from all those buttery and sugary (mind you, delicious) snacks. (I’m partial to those little miniature pecan pies- which are deliciously dangerous.)

Let’s face it – we need to counter-balance all this rich wonderfulness. And what better way to boost your metabolism and your mood than to make it a habit to eat a salad for lunch or dinner all winter long? I’ve gathered together a list of 12 salad recipes that incorporate metabolism-boosting ingredients to help us all offset the mound of tasty treats that’s certain to grow over the coming weeks.

1. Grapefruit and Avocado Salad

Grapefruit is an excellent way to spur the metabolism. Luckily, winter ’tis the season for citrus fruits, so now’s the time to embrace these flavor bombs. Avocado is a “good fat” option, and paired with grapefruit over a bed of watercress, you’re bound to feel satisfied. (And satisfaction is key to healthy options.) Try this recipe: Grapefruit and Avocado Salad with Poppy Seed Dressing.

2. Fennel and Citrus Salad

I’ve made this incredibly flavorful and zesty Fennel and Citrus Salad recipe from the NY Times on numerous occasions. It’s also great for entertaining.

3. Spinach, Apple and Pecan Salad

As the old saying goes (and Rule #26 in Michael Pollan’s book, Food Rules): “Drink the Spinach Water.” Spinach, like most dark, leafy greens, will have your metabolism humming along in no time. Plus, it’s packed with anti-oxidants and loads of other vitamins. What’s not to love. This Spinach, Apple and Pecan Salad combines the value of spinach with apple- another known booster.

4. Classic Spinach Salad

The classic Spinach Salad includes boiled egg, and eggs are also considered a good way to speed up the metabolism. This classic recipe includes bacon, which if you’re worried about the extra calories, you could leave out, or simply reduce the amount you include. After all, a little bacon goes a long way.

5. Kale Caesar Salad with Anchovies

If you’re feeling adventurous, try this Kale Caesar Salad with Anchovies. I was once skeptical of kale “salad” until I had the occasion to try one at Bar Tartine in San Francisco. The key is a punchy dressing to counter the potential bitterness of the kale. This grilled kale version looks like a great healthy and hearty option.

6. Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan

Not to overkill on the spinach, but I couldn’t resist including this recipe for Baby Spinach Salad with Toasted Hazelnuts, Pear and Parmesan from Food52 as it looks like such a great variation. Pear much like apple is supposed to kick the metabolism in high gear.

7. Green Leaf Lettuce, Pomegranate, and Almond Salad

Raise your body’s metabolism with almonds’ essential fatty acids in this Green Leaf Lettuce, Pomegranate and Almond Salad from Epicurious.

8. Spinach and Bibb Lettuce Salad with Apple, Almonds and Creamy Lemon Dressing

Spinach, apples and almonds, oh my! This Spinach and Bibb Lettuce Salad recipe from Food and Wine is a triple metabolism speed racer rescue. Note: the dressing does call for a tablespoon of mayonnaise, which I’m personally not a big fan of. However, if you had some homemade aioli at home, now that would be something else.

9. Romaine, Radish, and Cucumber Salad with Tahini Dressing

Cucumber is a hydrating, low calorie, vitamin-rich vegetable. Paired with radish, and you’ll be feeling fine in no time. This Romaine, Radish and Cucumber Salad recipe is originally from Gourmet magazine.

Mâche Salads

I hear mâche is the new foodie green. Try any of these three mâche salads to keep your energy high. If you can’t find mâche, feel free to use watercress (of the same family) or arugula.

10. Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts

The Organic Authority website has this Mâche Salad with Persimmons, Pomegranate Seeds and Spiced Nuts recipe that sounds intriguing. To keep things simple, substitute toasted pecans or walnuts for the “candied spiced nuts.” Or go big! Spicy nuts are festive.

If you’re not sure what’s up with persimmons, this post might shed some light on the matter.

11. Mâche with Feta and Beet Salad

Beets are linked to many health benefits – lowered blood pressure and cholesterol for starters. Sounds like a good holiday-food-corrective to me! I might substitute freshly boiled or roasted beets for the pickled in this Mâche with Feta and Beet Salad recipe. Then again, if you can pick up some pickled beets from a Brooklyn market, than I’m not one to argue.

12. Mâche Salad with Creole Vinaigrette

There’s also this simple, but interesting sounding Mâche Salad with Creole Vinaigrette from Epicurious that looks worth investigating.

Images: TheDeliciousLife, dailyfood, stu_spivack, ccharmon, nick kindelsperger, jules:stonesoup, dumbonyc, pizzodisevo, Becoming Green, House of Sims, michael_reuter, mynarmeisharsha

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