11 Easy Fall Salad Recipes to Lose Weight
Reviewed by registered dietitian Jessica Ball, MS, RD
In 15 minutes or less, you can enjoy one of these easy and refreshing salads. Each serving of these salad recipes also contains at least 6 grams of fiber and no more than 575 calories to help you stay full longer while aligning with your nutritional goals. Plus, they’re packed with fall ingredients like apple, kale, and carrots to add delicious seasonal flavor. Recipes like our Mixed Greens Salad with Lentils and Chili-Spiced Apple and Chickpea Slices will become your nutritious and flavorful go-to for fall lunch or dinner.
Spicy White Bean and Spinach Salad High in Fiber
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In this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend that contains cinnamon, cumin, turmeric, ginger, cardamom, and ground black and red pepper. If you prefer a creamier texture, gently mash a few beans while stirring everything together. The bean salad is served on a bed of lightly dressed spinach which pairs well with the beans, but also with grilled chicken or steak skewers another evening.
Mixed greens with lentils and apple slices
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This lentil, feta and apple salad is a satisfying vegetarian dish to make for lunch. To save time, substitute drained canned lentils. Just be sure to look for low-sodium lentils and rinse them before adding them to the salad.
Chickpea salad with Chilean spices
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This flavorful chickpea salad gets its heat from sambal oelek, a ground chili paste. Carrots provide a crunchy texture that contrasts with chickpeas in this easy no-cook recipe.
Fig and goat cheese salad
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The sweet-salty combination of figs and earthy goat cheese is sure to satisfy the palate. If you can’t find dried figs, try replacing them with dried apricots.
Chickpea Salad with Cranberries and Walnuts
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We swap chickpeas for chicken to create a satisfying vegetarian dish that’s perfect for lunch. Cranberries add a sweet-tart flavor, while toasted walnuts and celery provide crunch. Serve over leafy greens or use as a sandwich filling.
Kale, Quinoa and Apple Salad
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This kale, quinoa and apple salad is perfect for fall. Fresh apples bring a crisp fall flavor and the kale breaks down when massaged with the dressing. Walnuts, fennel and quinoa add more texture, while blue cheese adds a savory note.
Coleslaw, tofu and edamame salad
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Want something crunchy? Bite into this salad loaded with crispy red cabbage, edamame, bamboo shoots and chow mein noodles. This salad is slightly sweet with baked tofu, tangerines and a sesame vinaigrette.
Quinoa Chickpea Salad with Roasted Red Pepper Hummus Vinaigrette
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This hearty vegan salad is packed with powerful plant-based ingredients: chickpeas, quinoa, and hummus. We love the crunch of sunflower seeds and the unexpected flavor of roasted peppers.
Roman salad with orange and radishes
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Inspired by a traditional Moroccan salad made with oranges and radishes, this version adds romaine lettuce and a classic vinaigrette. Fresh orange juice adds acidity and brightness to the dressing. Pomegranate seeds add color and crunch. This recipe is perfect for a Kwanzaa celebration; To learn more, check out “Why Karamu is My Favorite Part of Kwanzaa and a Simple Menu to Celebrate.”
3-Ingredient Green Goddess White Bean Salad
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Bagged salads and slaw mixes are great shortcut ingredients to add variety without needing to wash and chop lots of different vegetables. Toss a kale and broccoli salad mix with canned white beans and a yogurt-based green goddess dressing for a crunchy main course salad in minutes.
Brussels sprouts and crunchy chickpea salad
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This healthy, fiber-rich salad can be prepared in just 10 minutes. Serve it immediately or pack it in individual portions for four ultra-satisfying fiber-rich lunches for the week ahead. To reduce prep time, we use pre-shredded Brussels sprouts from the produce section and store-bought roasted chickpeas. Look for roasted chickpea snacks along with your grocery store’s healthy snacks or nuts.
Originally published: EatingWell.com, September 2023
Read the original article on Eating Well.
