I like to take advantage of that fresh start feeling in January and use it to motivate healthy eating habits, especially coming off an indulgent holiday season. For me, it’s all about getting fresh, local ingredients into my meal plan. I have SIX tasty recipes below full of crisp, fresh, local Little Leaf Farms greens, plus ideas for reducing food waste, how to make cost-saving homemade dressings, and how to get out of a lunchtime routine rut. Get inspired with the recipes and ideas below!
Harvest Salad with Creamy Pumpkin Vinaigrette. This salad is bursting with those seasonal notes, combining roasted sweet potatoes, pepita-coated goat cheese bites, dried cranberries and a simple pumpkin vinaigrette made with pumpkin puree, all sitting on bright crunchy Little Leaf Farms Greens.
DIY Fajita Salad Board. Turn your family taco night into a big, serve-yourself, DIY fajita salad board so that everyone can pick their favorite ingredients and assemble their own fajita salad bowl. Little Leaf Farms lettuce’s hearty crunch is my pick for these salads with loads of toppings, because the greens can stand up to the warm ingredients.
Squash and Farro Salad. The bold flavors in this salad come from the sweet roasted squash. I used a combination of butternut and delicata, but any winter squash will do (honeynut squash is another favorite!). Folding in a grain like farro makes the salad really hearty for the season and filling enough to have this for dinner. It all gets served with a maple mustard vinaigrette tossed with Little Leaf Farms greens.
Pear, Goat Cheese, and Cranberry Salad with Orange Balsamic. The salad starts off with a big heaping pile of Little Leaf Farms lettuce and is topped with thin slices of pears, candied pecans, and dried cranberries. The crumbled goat cheese gets spread out over the top and drizzled with a touch of honey and the fragrant orange zest. The dressing is made with a balsamic reduction — which gives it tons of depth – olive oil, garlic, honey and the aromatic citrus of freshly squeezed orange juice.
French Potato and Greens Salad. This hearty, warm potato mixture over leafy Little Leaf Farms greens is perfection – tossed with a vinaigrette dressing made with oil and vinegar, Dijon mustard, a dash of honey, and some garlic – so tangy and flavorful!
Mushroom, Egg, and Greens Polenta Bowl. The bright, crunchy lettuce and tart vinaigrette get added to the top of a bowl of warm polenta mixed with sharp cheddar cheese. A jammy soft boiled egg adds a bit of protein to the dish (a fried egg or poached egg would be delicious too!) and some buttery sautéed mushrooms add a bit of umami that brings it all together for a meatless meal.
Plus, more leafy green-fueled New Year’s Resolutions:
Refresh your lunchtime salad routine! Easy ideas to refresh to your daily lunchtime salad routine!
Reduce Food Waste! Use your leftovers to make wow-worthy salads and reduce the amount of food waste that ends up in landfills.
Learn to make your own salad dressing! Save money, use better ingredients, and learn a new skill with these 3 easy homemade vinaigrettes.
Please note: This post was created in partnership with Little Leaf Farms. All opinions, image and content are my own. Thank you for supporting the brands that support this site!
