In 15 minutes or less, you can enjoy one of these easy and refreshing salads. Each serving of these salad recipes also contains at least 6 grams of fiber and no more than 575 calories to help you stay full longer while meeting your nutritional goals. Plus, they’re packed with fall ingredients like apples, kale, and carrots to add delicious seasonal flavor. Recipes like Mixed Greens with Lentils, Apple Slices, and Chile-Marinated Chickpea Salad will become your favorite, nutritious, and delicious lunch or dinner meals for fall.

This spicy white bean and spinach salad is packed with fiber

Photographer: Jane Causey, Food Stylist: Melissa Gray, Prop Designer: Shell Royster

In this light and refreshing salad, we season white beans with ras el hanout, a Moroccan spice blend containing cinnamon, cumin, turmeric, ginger, cardamom, and ground black and red pepper. If you prefer a creamier texture, gently mash some of the beans while you stir everything together. The bean salad is served on a bed of light spinach that pairs well with the beans, but also grilled chicken or steak kebabs on another night.

Mixed vegetables with lentils and apple slices

This salad with lentils, feta, and apples is a satisfying vegetarian dish that can be eaten together for lunch. To save time, substitute drained canned lentils, just be sure to look for low sodium and rinse them before adding them to a salad.

Chili-marinated chickpea salad

Photographer: Rachel Marek, Food Stylist: Lauren McNeely

This delicious chickpea salad gets its heat from sambal oelek, a ground chile paste. Carrots provide a crunchy texture that contrasts with the chickpeas in this easy, no-cook recipe.

Fig and goat cheese salad

The sweet and salty combination of figs and earthy goat cheese is sure to please your taste buds. If you can’t find dried figs, try substituting dried apricots.

Cranberry, walnut and chickpea salad

Photographer: Rachel Marek, Food Stylist: Lauren McNeely

We swap out the chickpeas for chicken to make a satisfying vegetarian main dish that’s perfect for lunch. Cranberries add a sweet-tart flavor, while toasted walnuts and celery provide a crunch. Serve over leafy greens or use as a sandwich filling.

Coleslaw, quinoa and apple salad

Photographer: Jane Causey, Prop Designer: Christina Daly, Food Designer: Emily Nabors Hall

This kale, quinoa, and apple salad is perfect for fall. Fresh apples add a refreshing fall flavor, and kale breaks down when massaged with dressing. Nuts, fennel, and quinoa add more layers of texture, while blue cheese adds a delicious flavor.

Cabbage, tofu and edamame salad

Craving crisis? Enjoy this salad filled with crunchy red cabbage, edamame, bamboo shoots, and chow mein noodles. This salad is sweetened slightly with baked tofu, mandarin oranges, and sesame dressing.

Quinoa and chickpea salad with roasted red pepper hummus dressing

This delicious vegetarian salad is packed with plant power ingredients: chickpeas, quinoa, and chickpeas. We love the crunch of sunflower seeds and the unexpected flavor of roasted peppers.

Romaine salad with orange and radish

Andrea Mathis

Inspired by the traditional Moroccan salad, which consists of oranges and radishes, this version adds romaine lettuce and a classic vinaigrette. Fresh orange juice adds acidity and brightness to the vinaigrette. Pomegranate seeds bring color and crunchy taste. This recipe is perfect for a Kwanzaa celebration; Read more in Why Karamu is My Favorite Part of Kwanzaa — and a Simple Menu to Celebrate It.

3- Ingredients for Green Good white bean salad

Caroline A. Hodges, R.D

Bagged salad and collard mixes are great shortcut ingredients for adding variety without having to wash and chop a lot of different vegetables. Combine kale and broccoli slaw mix with canned white beans and a yogurt-based Green Goddess Dressing for a crunchy main course salad in minutes.

Brussels sprouts salad with crispy chickpeas

This healthy, fiber-rich salad comes together in just 10 minutes. Serve them immediately or pack them in individual servings for four highly satisfying high-fiber lunches for the week ahead. To cut down on prep time, we use pre-sliced ​​Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks along with healthy snacks or nuts at your grocery store.

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