Have you ever found yourself just lying in your bed at night with your eyes fixed on the ceiling meditating on life, when suddenly a random craving for food hits you?

For me, the urge that hit me the other night when I was lying down was for a salad (salad, whatever)!

Salad is a meal that can fall into either the «totally dull» category, or the “absolutely delicious” category. To satisfy me, I like my salads to be generous and graciously topped with fruits, vegetables, nuts and other succulent nutritional foods that make for a healthy and filling meal.

Seeing it was the middle of the night, I did not get up to improvise a salad, but did some research and found five fantastic salad recipes that I am dying to try! Enjoy and do not hesitate to share your salad recipes!

1. Apple, walnut, cinnamon, kale and quinoa salad

Servings: 6


cup of dry quinoa or 2 cups cooked

3 large handfuls of kale, stems removed and finely chopped

3 apples, cored and diced (use a sweet variety)

5 stalks of celery, diced

1 cup of kernels or walnut pieces

Cinnamon dressing:

¼ cup olive oil, extra virgin

¼ cup of apple cider vinegar

2 tsp of maple syrup or honey

½ lemon (juice)

1 tsp of cinnamon

1 tsp of salt

½ tsp ground black pepper


Cook dry quinoa according to package directions. If using leftover quinoa, measure out 2 cups. Add to a large bowl with the kale, walnuts, apples, celery and walnuts.

In a small bowl, whisk the ingredients for the cinnamon vinaigrette, pour over the salad and mix gently. Serve as is or with chicken or turkey.


Storage Instructions: Refrigerate salad without dressing for up to 2 days. The dressing keeps well in the refrigerator for a few weeks. Any seasoned salad stays fresh in the refrigerator for 1 day.

2. Cobb salad (American recipe)

Servings: 4


4 bacon slices, diced (optional)

2 large eggs

6 cups chopped romaine lettuce

1 apple, diced

1 pear, diced

½ cup of pecans

cup of dried cranberries

cup of mayonnaise (or substitute)

¼ cup of almond milk

1 tsp of raw honey

1 tsp of cider vinegar

1 tbsp. of poppy seeds


To make the poppy seed dressing, whisk collectively mayonnaise, almond milk, apple cider vinegar and poppy seeds in a small bowl; set aside.

Heat a large skillet over medium-high heat. Add the bacon and cook until browned and crisp, about 6-8 minutes. Transfer to paper towels; set aside.

Place the eggs in a large saucepan and cover 2.5cm with cold water. Bring to a boil and cook for 1.5 minute. Cover the eggs with an airtight lid and remove from the heat; set aside for 8-11 minutes. Drain properly and allow cool earlier than peeling and dicing.

To bring together the salad, vicinity the romaine lettuce in a large bowl; pinnacle with rows of bacon, eggs, apple, pear, pecans and cranberries.

Serve immediately with the poppy seed dressing.

3. Apple, pecan and vegetable feta salad

Servings: 1 large salad


3 cups of kale, stems removed and finely chopped

1 apple, minced

2 tbsp of cranberries

2 tbsp of pecans

3 tbsp of vegetable feta (recipe here), crumbled

Honey and apple cider vinegar dressing

1 tbsp of honey

1 tbsp of cider vinegar

2 tbsp olive oil

½ tsp of salt

½ tsp ground black pepper


Put the kale in a bowl. Add the cranberries, apples, pecans and vegetable feta on top – if desired, toss in a bowl first, and then sprinkle on top.

Whisk the dressing components and pour over the salad.


4. Sweet and savory salad

Servings: 4


One huge butternut squash, peeled, seeded and diced

Sea salt and freshly ground black pepper

½ cup chopped walnuts

1 bunch of kale, washed, stems removed, and roughly chopped (about 7 cups)

¾ cup of cashews

1 large apple, cored and roughly chopped

½ cup of dried cranberries

For the maple syrup vinaigrette:

2 tbsp of pure maple syrup

Up to ½ cup extra virgin olive oil

1 tsp Dijon mustard

1 tsp of cider vinegar

¾ tsp sea salt


Preheat the oven to 220 ° C. Spread the squash on a large baking sheet and drizzle with 2 tablespoons of olive oil, then sprinkle with a little salt and pepper. Roast for 35 minutes, stir the squash and cook for another 15 to 20 minutes, stirring regularly until the squash is golden and soft.

Prepare the dressing: Whisk together the maple syrup, ½ cup olive oil, mustard, vinegar and salt in a medium bowl or shake all collectively in a jar. Whisk ultimate olive oil in small increments till ½ cup general and until you reach preferred consistency.

In a big bowl, combine the kale with 1 tbsp. of olive oil. Massage the oil and the cabbage with your hands until the cabbage turns bright and shiny green, about 2-3 minutes.

Garnish the cabbage with the squash, walnuts, apples, cranberries and pecans. Pour the maple syrup dressing over the salad before serving while the squash is still hot.

5. Salad with maple syrup dressing


1 cup of cooked red beans

½ pomegranate

4 tbsp. of sesame seeds, mixed

2 Granny Smith apples, diced

4 stalks of celery, diced

½ red onion, diced

2 cups spinach, chopped

¾ cup of pecans

¾ cup of raisins

1 cucumber, peeled, diced

For the maple syrup vinaigrette:

¼ cup olive oil

½ tbsp of balsamic vinegar

2 tbsp of maple syrup

1 tsp lemon juice

Salt, to taste

Pepper, to taste


In a big salad bowl, integrate all of the salad ingredients.

In a bowl, whisk the dressing ingredients. Taste and adjust to your liking (add more maple syrup for a sweeter taste).

Chill separately in the refrigerator.

Pour the dressing over the salad simply earlier than serving.