5 Healthy Dinner Salads to Prepare You for Thanksgiving

Turkey Day is almost here. Stuff your turkey—not yourself—and cut back this week with fresh, easy salads that are still filling enough to be a whole meal.
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Monday: Mediterranean Niçoise Salad

Mediterranean Nicoise Salad

Canned tuna is a smart shortcut for busy weeknight meals. With that and chickpeas for protein, plus crunchy green beans, tangy beets, and salty feta, you'll be supremely satisfied.

Recipe: Try our Mediterranean Niçoise Salad

Tuesday: Chorizo & Chicken Taco Salad with Chipotle Dressing

chorizo and chicken taco salad with chipotle dressing

This zesty salad comes together with plenty of protein, a handful of spicy peppers, and—the best part—crushed tortilla chips. It's Taco Tuesday made healthier! 

Recipe: Try our Chorizo & Chicken Taco Salad with Chipotle Dressing

Wednesday: Bistro Steak-and-Egg Salad

Bistro Steak-and-Egg Salad

Cure the midweek slump with this fancier version of a diner classic. The secret to success is in the garlic-rubbed, gently grilled crostini.

Recipe: Try our Bistro Steak-and-Egg Salad

Thursday: Sweet Potato Soul's Arugula Salad with Farro, Lentils & Sweet Potatoes

sweet potato & arugula salad with farro & lentils

The best part about this sweet and satisfying salad? It's completely vegan.

Recipe: Try Jenné Claiborne's Arugula Salad with Farro, Lentils & Sweet Potatoes

Friday: Rachael Ray's Iceberg Slab Cobb Salad

iceberg slab cobb salad

You can never go wrong with a classic Cobb. Rach's advice? Double the dressing, and serve it with veggies for dipping. Yum-o!

Recipe: Try Rach's Iceberg Slab Cobb Salad

Shopping List

For the Mediterranean Niçoise salad:

  • 1/2 lb. thin green beans
  • 1/4 cup EVOO
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. harissa paste
  • 1 head Little Gem lettuce
  • 1 jar (7 oz.) tuna packed in oil
  • 1 can (about 15 oz.) chickpeas
  • 1 package (8 oz.) cooked beets
  • 1/2 cup mixed olives
  • Fresh mint and crumbled feta

For the chorizo & chicken taco salad with chipotle dressing:

  • 2 tbsp. chipotle peppers in adobo sauce
  • 2 tbsp. sherry vinegar
  • 2 tsp. acacia or other mild honey, or agave syrup
  • About 1/4 cup EVOO
  • 1 small rotisserie chicken
  • 3/4 lb. fresh chorizo
  • 2 hearts or 1 large head romaine
  • 2 tomatoes on the vine
  • 2 cups tortilla chips or strips, preferably Xochitl
  • 1 cup queso fresco or Cotija cheese
  • 1/2 red or white onion
  • 2 jalapeño or Serrano chiles
  • A handful fresh flat-leaf parsley
  • A handful fresh cilantro tops
  • Salt and pepper
  • 1/4 cup pimiento-stuffed green olives
  • 4 scallions

For the bistro steak-and-egg salad:

  • 1/2 round loaf crusty bread (from a 1 lb. loaf)
  • 1/2 cup plus 2 tbsp. EVOO
  • 2 cloves garlic
  • 1-lb. London broil, such as top round steak (about 1 inch thick)
  • Salt and pepper
  • 1/4 cup plus 1 tbsp. cider vinegar
  • 4 eggs
  • 2 tsp. dijon mustard
  • 2 5-oz. bags mixed greens
  • 3 cups (half of a 5-oz. bag) baby arugula
  • 1/2 cup grated parmesan cheese

For the arugula salad with farro, lentils & sweet potatoes:

  • 1 sweet potato (9 to 10 oz.)
  • 4 tbsp. olive oil
  • 1/4 cup fresh grapefruit juice
  • 2 tsp. pomegranate molasses
  • 1 tsp. pure maple syrup
  • 1/2 tsp. smoked paprika (optional)
  • 4 cups arugula
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh mint leaves
  • 1/2 cup fresh dill
  • 1/3 cup dry farro
  • 1/3 cup dry black or green lentils
  • 1/4 cup toasted pepitas

For the iceberg slab Cobb salad:

  • 12 slices meaty bacon (about 12 oz.)
  • 3/4 cup plain Greek yogurt
  • 1/4 cup mixed fresh chives, flat-leaf parsley, and dill
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. EVOO
  • 1 clove garlic
  • Salt and pepper
  • 1 cup crumbled blue cheese
  • 1 head iceberg lettuce
  • 1 rotisserie chicken
  • 1 pint cherry tomatoes
  • 1 avocado 
  • 1/2 lemon
  • 4 hard-boiled eggs
  • 4 scallions