Monday: Winter Greek Salad

Trade out the regular Greek salad veggies for roasted squash, cauliflower, and beets to give the classic dish a comforting twist. Feta and a slather of hummus add filling flavor. 

Recipe: Try our Winter Greek Salad

Tuesday: Shaved Fennel Salad with Red Onion & Feta Dressing

Fennel is perfect for cold nights. Shave a couple bulbs of it, mix with red onions and pistachios, and toss it all in a crazy-good feta-honey dressing for a satisfying supper. 

Recipe: Try our Shaved Fennel Salad with Red Onion & Feta Dressing

Wednesday: Rachael Ray’s Sliced Steak Salad with Poblano Salsa

Is this dish a salad or deconstructed steak tacos? When it tastes this good, who cares? (P.S., it’s Keto-friendly!)

Recipe: Try Rach’s Sliced Steak Salad with Poblano Salsa

Thursday: Winter Salad with Roasted Butternut Squash

Roasted squash makes everything better, especially this kale salad dotted with cranberries and topped with a balsamic-Dijon dressing. 

Recipe: Try our Winter Salad with Roasted Butternut Squash

Friday: Crispy Rice & Pork Salad

You’ll never want salad without crispy rice after trying this savory pork one. 

Recipe: Try our Crispy Rice & Pork Salad

Ingredients

For the greek salad

• 1 small butternut squash
• 1 small head cauliflower
• 3 beets (about 12 oz. total)
• 1 onion
• 6 tbsp. olive oil
• 2 tbsp. fresh lemon juice
• 3 tbsp. chopped fresh dill sprigs
• 1 large romaine heart
• 1 cup store-bought garlic hummus
• 6 oz. feta, crumbled
• 1/2 cup pitted halved kalamata olives

For the shaved fennel salad

• 12 oz. feta
• 1/2 cup EVOO
• 1/3 cup fresh tarragon leaves
• 1 tsp. honey
• 1 clove garlic
• 2 bulbs fennel
• 1 small red onion
• 1/2 cup toasted pistachios

For the sliced steak salad

• 5 large poblano chiles
• 5 tomatillos
• 1 white onion
• 4 large cloves garlic
• Olive oil cooking spray
• A small handful of fresh cilantro leaves
• 1 lime, juiced (about 2 tbsp.)
• 2 tsp. agave syrup or 2 tsp. mild honey 
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Salt and pepper
• 1 watermelon radish or a few large red radishes
• 2 limes
• Salt and pepper
• 1 head napa cabbage or savoy cabbage
• 1 1/2 to 2 lb. flat iron steak, flank steak, or thin boneless sirloin steaks
• About 1 tbsp. neutral-flavored oil (such as safflower or olive)
• 6 oz. crumbled queso fresco or Cotija cheese
• Pickled jalapeño slices, hot or mild

For the salad with roasted butternut squash

• 2 1/2 cups cubed butternut squash
• 6 tbsp. olive oil
• 2 tsp. herbes de Provence
• 1 tsp. Dijon mustard
• 1 1/2 tbsp. balsamic vinegar
• 1 package (5 oz.) baby kale salad mix
• 1/4 cup each dried cranberries, pepitas, and walnuts

For the rice & pork salad

• 5 tbsp. fresh lime juice
• 5 tsp. honey
• 2 tsp. fish sauce
• 1 shallot, thinly sliced
• 1/4 cup canola oil
• 3 cups cooked white rice
• 3/4 lb. ground pork
• 2 tbsp. finely chopped peeled fresh ginger
• 4 heads baby bok choy (about 12 oz.)
• 3 carrots
• 1/4 cup (packed) fresh cilantro leaves and thin stems, plus more leaves for garnish