You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Top this easy vegetarian salad with a pesto made from broccoli, garlic, pine nuts, and Parmesan.
This lunch is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Loaded with slow-digesting veggies and a protein-packed egg, this make-ahead salad makes the perfect lunch. The avocado and olive-oil-based dressing deliver enough healthy fats to make you feel full. If you want to add more good carbs, pair the salad with a whole-grain roll or a piece of fruit.
Experiment with different varieties of chicory, such as endive, radicchio, and escarole, in this roasted pear and barley salad.
Peter Berley, former executive chef of Angelica Kitchen in New York City and author of "The Flexitarian Table," created this healthier version of a traditional family favorite.
Earthy textures make this salad as interesting to look at as it is to eat. French lentils are firmer than many other varieties, so they won't get mushy or break apart as they simmer. Don't be turned off by the gnarled appearance of celery root. Once caramelized, the vegetable's citrusy, licorice-like flavor shines.
Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness. Goat cheese adds a satisfying creamy tang, but sherry vinegar is the real secret weapon here, bringing out the floral notes of the fruit.
Broiling is one of the easiest ways to cook broccoli rabe: The stalks turn bright green and tender and the leaves get nice and crispy. Enjoy this rich, zesty combo as a warm salad.
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
When using raw kohlrabi in a salad, it's important to use a mandoline to slice it wafer-thin; this allows you to make the most of its delicate, crunchy texture. The dressing's creamy roasted garlic is an ideal counterpart to the crisp kohlrabi.
Pile your plate with healthy dark leafy greens. Kale, which boasts a cool 45 flavonoids (plant pigments that promote antioxidant activity in the body), helps lower cholesterol as effectively as some prescription drugs.
Quinoa (an ancient seed) is an excellent source of protein and contains all nine essential amino acids, making it a complete protein, like eggs. Eggs are the best natural source of the nutrient choline and help fight inflammation. Bring them together in this good-for-you lunch.
Here's a healthy salad you can make ahead of time and keep for a few days. Prepare the beet slaw and refrigerate leftovers. Add greens, avocado, and seeds just before eating.