Salad is my thannnggg.
Seriously, put any and all toppings over a bed of luscious greens and I'm in. Ever since adopting the Nutritarian way of living, I have grown to appreciate all things salad.
Gone are the days of iceburg lettuce and crutons, in are BIG (I mean massive) bowls of goodness topped with colorful, nutrient-dense, filling toppings.
Every week I prep a ton of different veggies for salads, store them in glass containers in the fridge, and have my own little salad bar all week. Its the perfect meal prep strategy.
Before you go hating on salads, let me tell you about roasted veggies on salad. It is seriously a game changer. Roasted veggies make all the difference between a boring salad and a salad that make you lick the bowl. I have found that salads can get boring with just plan fresh chopped veggies, so I have been experimenting with roasting some to add in some depth of flavor. Boy does it help!
I've been in such a fall mood with the weather change, and this salad reflects that. On two big sheet pans I roasted carrots, brussel sprouts, tomatoes, golden beets and acorn squash. Just chop all the veggies, spray with a light coat of olive oil (I like using my own olive oil in my handy little misto,) sprinkle with salt and pepper, and bake @ 425 degrees for 30-40 minutes. EASY! I do a lot of other food prep while this is baking, and it makes the house smell amazing.
Store all the veggies in separate containers, then pick and choose what toppings you want as the week goes on. For this salad, I added tofu and drizzled with balsamic vinegar for a simple, low-calorie dressing.
I hope you see how easy it can be to whip up a salad in a flash.