Kissing Boring Salads Goodbye

Meal prepping has never been my thing. Personally, I dislike the idea of brown rice, chicken, and broccoli getting stale in a plastic container in my fridge almost as much as I dislike the idea of eating the same thing day in and day out. While I definitely have my foodie favorites that are staples in my everyday diet, food prepping is much more effective for me. By washing fruits and veggies, cooking specific side dishes, and portioning out ingredients designed for specific recipes, I can easily mix everything together each today for a much fresher-tasting meal, or make different food combos to keep things interesting.  

Here, I am showing you how I like to food prep for my two favorite salads as of late. Perfect as starring (I would recommend adding protein) or supporting dishes, packed with nutrients, and easily mixed up to create a variety of different seasonal salads, keep reading to step up your salad game…

Warm Kale Crunch Salad


2 cups brussels sprouts 

~4 cups kale, stems removed

1 tbsp EVOO

1 clove garlic, finely chopped

salt & pepper to taste

1/2 cup chopped walnuts

1/2 cup unsweetened coconut flakes

2/3 can mandarin oranges

1/2 large red apple, thinly sliced

Homemade Vinaigrette:

2 tbsp apple cider vinegar (ACV)

1 tbsp spicy brown mustard 

1 tbsp honey 

garlic powder, salt, & pepper to taste


1. preheat oven 375F, slice brussels sprouts thinly, and roast them with the garlic clove for about 30 minutes, or until golden brown

2. massage kale w olive oil and set aside 

3. toast walnuts in small pan for about 5-6 minutes, adding coconut flakes halfway until all the ingredients are golden brown

4. drain oranges and slice apple

5. assemble your salad by topping the kale with brussels sprouts, walnuts, coconut flakes, oranges, apple slices, and the homemade vinaigrette

Turmeric Cauliflower Salad


1 sweet onion, chopped

2 garlic cloves, finely chopped

1 tbsp EVOO

~2 cups kale, stem removed

~2 cups baby spinach 

1 head cauliflower, roughly ‘riced’

1 tsp turmeric 

optional coconut aminos 

salt & pepper to taste

1/3 cup almonds, chopped

1/3 cup dried cranberries 

handful chopped cilantro


1. massage kale w EVOO and set aside  

2. heat pan and sauté onions and garlic until they begin to caramelize, stirring frequently 

3. add cauliflower and cook until softened (~7-10 minutes)  

4. add turmeric, coconut aminos, salt and pepper and cook for an additional couple of minutes to allow everything to come together  

5. in a separate, smaller pan, toast almonds until golden brown 

6. assemble your salad by topping kale and baby spinach with your cauliflower “fried rice,” toasted almonds, cranberries, and chopped cilantro

Personally, I think the cauliflower rice adds so much flavor that no dressing was needed, but dress up this salad with whatever you like!

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