Here are two favourites from our salads collection, free to cook right now. The full set of 41 salads recipes — with audio cook-along, grocery lists and favourites — lives in the app.
Southwest Black Bean & Corn Salad
Ingredients
- For the salad:
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 1 large red bell pepper, diced
- ½ cup red onion, diced
- ¼ cup fresh cilantro, chopped (optional)
- 1 jalapeño, seeded and minced (optional)
- 2 cups romaine lettuce, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- ½ tsp ground cumin
- 1 clove garlic, finely minced
- Salt & pepper to taste
Instructions
- In a big mixing bowl, combine beans, corn, pepper, onion, cilantro, and jalapeño.
- In a separate small bowl, whisk together dressing ingredients. Breathe in the citrusy, earthy aroma of lime and cumin.
- Pour dressing over vegetables and stir until everything looks evenly coated and glossy.
- Fold in chopped romaine last, so it remains crisp.
- Serve cold, garnished with extra cilantro if desired.
- Thaw frozen corn quickly by running under lukewarm water.
- Hold off on adding lettuce if storing for later—it stays crisper.
- Great as a dip with tortilla chips or as a taco filling.
Variations
- Substitute kidney or pinto beans for black beans.
- Add diced avocado just before serving for creaminess.
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- Quick salads shine brightest when a little planning goes a long way. Here are a few ways to maximize your time:
- Stock up on pre-washed salad greens or slaw mixes—these save precious minutes and reduce clean-up.
- Keep canned beans, tuna, or rotisserie chicken on hand for instant protein options.
- Take advantage of store-bought dressings for variety; just enhance with an extra squeeze of citrus or fresh herbs.
- Batch-prep: Chop extra veggies, rinse and dry greens, or cook extra proteins at the start of the week. Store each component in airtight containers, keeping wet ingredients (like tomatoes or dressing) separate until mealtime for peak freshness.
- Assemble salads in wide, shallow bowls to showcase colors and textures—presentation makes quick meals feel special.
- With these ideas and recipes in your toolkit, healthy, lively salads will always be within reach—even on your most hectic nights. In the next chapter, we’ll explore creative ways to turn your favorite salads into satisfying main dishes for every craving and season.
Fall Roasted Butternut Squash Salad
Ingredients
- For Roasting:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional, can substitute regular paprika) For Salad Assembly:
- 6 cups baby kale or mixed greens (can substitute arugula or spinach)
- 1/2 cup crumbled goat cheese (can substitute feta or omit for vegan)
- 1/4 cup dried cranberries (chopped dates or dried cherries work well, too)
- 1/3 cup toasted pumpkin seeds (pepitas) For Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss butternut squash cubes with olive oil, salt, pepper, and smoked paprika until all pieces are evenly coated. Spread in a single layer on the prepared baking sheet.
- Roast the squash for 25–30 minutes, flipping once halfway through, until edges are caramelized and the centers are fork-tender. You’ll know it’s ready when the squash turns deep golden and smells sweet and nutty. Allow to cool slightly.
- Meanwhile, whisk together olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning as needed—the dressing should be bright and balanced.
- In a large salad bowl, layer the greens, roasted squash, crumbled goat cheese, dried cranberries, and pumpkin seeds. Drizzle with dressing and gently toss to combine. Serve right away for maximum freshness and crunch.
- Be sure to cut squash into uniform cubes for even roasting.
- To toast pumpkin seeds, place them in a dry skillet over medium heat, shaking occasionally, until they smell fragrant and start to pop (about 3–4 minutes).
- The roasted squash can be made a day ahead and kept refrigerated; bring to room temperature before assembling.
- Leftovers keep well in an airtight container for up to two days (best without greens dressed).
- This salad pairs beautifully with grilled chicken or tofu for a complete meal.
Variations
- For a vegan version, omit goat cheese or use a non-dairy alternative.
- Add cooked farro or quinoa for extra protein and fiber.
- Try walnuts or pecans instead of pumpkin seeds for a different crunch.
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