Spring is on its way and your cravings for comfort food will soon be gone along with the snow. Don’t wait until next winter to combine your favorite flavors into one dish – instead turn your favorite soups into healthy salads for spring!
Fun and colorful salads are full of flavor and nutrition. Trade in your soup bowl for a bed of greens and get spring break ready. Check out our healthy take on broccoli and cheese soup, Tuscan white bean soup and chicken and rice soup. Kale yeah!
Broccoli Cheddar and Sweet Potato Salad
- 1 Tablespoon olive oil
- ½ pound sweet potato, cut into 1” cubes
- 2 cups broccoli florets
- Pepper, to taste
- ¼ teaspoon garlic powder
- 3 cups baby kale
- ¼ cup red onion, chopped
- ½ cup shredded carrots
- 2oz shredded cheddar cheese
- Heat a medium sized frying pan to medium-low heat. Add the olive oil and swirl to coat.
- Add the cubed sweet potatoes and toss to coat in the oil. Cook for 5 minutes, stirring occasionally.
- Add the broccoli to the pan along with the garlic powder and pepper to taste. Toss to coat the broccoli and sweet potato in the oil and seasoning. Cover and cook for another 3-5 minutes until broccoli the broccoli is fully cooked, but still crunchy.
- Prepare two large salad bowls. Add 1.5 cups of baby kale to each bowl, followed by ¼ cup of shredded carrots, 1/8 cup of the red onion and 1oz of shredded cheddar cheese. Top with the cooked sweet potato and broccoli.
- Option to add 1-2 Tablespoons of your favorite dressing and enjoy!
Are you craving more? Check out more easy soup to salad recipes below. Simply layer the ingredients in a large salad bowl, starting with the lettuce and ending with your dressing of choice.
Tuscan White Bean Salad (Serves 1)
- Combine: 2 cups baby spinach, 1/2 cup great northern beans (rinsed and drained), 1 Tablespoon chopped yellow onion, 2 stalks celery chopped, 1oz shredded Parmesan cheese, 1 link cooked chicken sausage cut into half-moons, 2 Tablespoons Italian dressing of your choice
Chicken and Wild Rice Salad (Serves 1)
- Combine: 2 cups romaine lettuce, ½ cup wild rice, 2 carrots peeled and chopped, 2 stalks celery chopped, 1 Tablespoon chopped yellow onion, 3oz shredded chicken, 2 Tablespoons dressing of your choice
Written by Brittany Chin, RD. Brittany is the Content Marketing Manager at Pure Barre Corporate and is also a Registered Dietitian with her Certificate of Training in Adult Weight Management. She received her B.S. in Nutrition Science and Dietetics from Syracuse University and completed her Dietetic Internship at the Medical University of South Carolina. She is currently obtaining her Master’s in Health Communication from Boston University. She loves food, cooking, Pure Barre and of course, social media.