Put in some time on Sunday and you won’t wind up reaching for that premade Caesar salad at lunch. Take a cue from Portland recipe developer and stylist Alison Wu (wuhaus.com; @alison__wu) and roast chickpeas, veggies, and seeds; throw a pot of quinoa on the stove; and whip up a quick dressing. With these building blocks on hand, making lunch becomes almost a grab and-go affair. Here’s how she assembles a healthy, satisfying, infinitely riff-able salad.
Mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio and lettuces
Roasted carrots, sweet potatoes, or cauliflower
Fresh sliced radishes or fennel
Crispy Roasted Chickpeas
Toasted pumpkin and sunflower seeds
Creamy Avocado Caper Dressing
How to Make It
In a lidded container, lay a base of quinoa, then a mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio, and lettuces.
Layer in roasted veggies. Try carrots, sweet potatoes, or cauliflower. Got an extra 2 minutes? Slice fresh radishes or fennel.
Top with roasted chickpeas, toasted pumpkin and sunflower seeds, and fresh herbs.
Pack dressing separately so the salad stays crisp.
Feel free to swap leftover chicken for the chickpeas—just shred and store in bone broth to keep it moist until it’s time to pack lunch.
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