I posted this in another thread so it makes sense to post it here too.
Salad doesn't have to be boring.
Try adding ingredients for
seasoning like olives, goats cheese, feta cheese, parmesan cheese. Pesto gives
herby cheesy goodness.
Some
roasted veg as you mentioned above, the sugars in the food caramelize as it roasts Caramelized flavors add nice richness to a salad, the caramelization gives a subtle, background smoky note. Quartered or halved carrots and red onions, beets, broccoli, baby tomatoes, bell peppers . Even squash is good, just slice it into crescent moons (Not too thinly) then sprinkle it with salt and oil and fling it in the oven till the edges brown. Chop it into cubes and fling it in. Most roasted veg add
sweetness btw and you need some sweetness to give variety on your palate. Try adding some
dessert pears (they
caramelize nicely when cooked wrapped in foil in the oven). Fresh pomegranate seeds add freshness and the seeds are small, so they scatter easily and blend well when tossed, so they just pop with juciness in your mouth when you least expect it.
(I heard it.)
Try chopped nuts; they give
texture so your mouth doesn't get bored while you eat. Chuck in some chopped walnuts, peanuts, pumpkin seed, pecans. Pan-fry some broccoli, slice them long ways, sprinkle a little salt. In a dry pan on medium heat, lightly sizzle till the edges start to brown. They really come alive and they add a nice meaty crunch too.
Croutons - If you're eating carbs. Just get some stale bread that you have laying around chop or tear it up. Coat them with a little oil in an oven tray, sprinkle with salt and herbs if you want; toss it and dash in the oven on 375 for about 7-10 minutes.
Dressing: Alot of salad dressings are slightly
sour, they add a tangyness that salads often need to brighten up the flavors. You can make a quick lemon vinaigrette so your dressing is super healthy. All you need is a lemon, some honey, salt, mustard, black pepper and olive oil. Pour all the ingredients into any jar you have laying around, cover shake and your done in 3 minutes.
Simple Lemon Vinaigrette
Miscellaneous items
Garlic mushrooms- chop up a handful, heat a small pan with a little butter, fling em in with a lil salt and some fresh or dried thyme; 4 minutes and your done.
Sundried tomatoes - I buy them jarred
Grilled Egg plant - Thinly slice them long ways, sprinkle with a little salt to draw out the moisture, after 5 minutes dab them dry and throw in a griddle or frying pan. You can oven them too so it healthier.
Protein: You don't have to add any; but if you do, you will find it really rounds out a salad and makes it feel like a much more whole eating experience that leaves you feeling full.
Oven roasted salmon - Season and pop in the oven for ease.
Boiled eggs - Don't knock it till you try it
Canned tuna
Roasted or rotisserie chicken
Freshness
Ordinary salad vegetables add freshness as they usually have the highest water content in a salad. Whilst they are the most boring, they play a vital role as freshening your palate so your mouth doesn't get overwhelmed with richness. You can choose your usual tomatoes and cucumber. Avocadoes cool your mouth down and give a nice fatty quality that coats your mouth. (Ain't no salads in Harlem breh)
Leaves
I left them till last because leaves are never really the star of salad to me but they do serve a function, they are a vessel to carry all the saucy, crumbly, textured goodness. You can choose whichever you like but use more than one kind of leaf with varying texture, spinach, arugula, iceberg or romaine.
You can pick and choose from so many options as long as you stick to the core rules of having some of the highlighted segments above. You can prep the stuff from Sunday for the week and make different options so you can chop and change as you go through the week.
Good luck.