When I am feeling down in the dumps during the M-F workweek, a packed lunch can either be downright depressing or a godsend. I am not saying that the topic of packed lunches are glamorous (because they’re not…) 🙃

But I will say that I have recently been leaning on these working mama lunches lately and they have actually been interesting. My #1 rule about packed lunches is that they have to be INTERESTING. I lose interest fast and a repeat recipe tires me out quickly. Rule #2 is that my lunch has to be fresh, flavorful, and travel-friendly. I am not here to romanticize stinky, lame Tupperware leftovers! If you do it right it, a packed lunch can actually be something you look forward to eating. Depending on the time of year, I am usually a soup, salad, sandwich, or smoothie person. Look at that alliteration!

This post is entirely dedicated to salads!

For some reason, a salad or grain-bowl always intrigues me at a restaurant. If its on a menu, why do I gravitate toward it…and why don’t I get excited to make my own? I think a restaurant-inspired salad is the best place to start. This one (pictured above) was from Terrain and I enjoyed it immensely, from the marscapone-rimmed bowl down to the unexpected confetti of croutons.

Honestly, sometimes I am overwhelmed by a salad. They are disguised as simple and healthy, but I think some of the best salads are complex. My little trick for a perfect salad rests in this formula:

A good salad = greens, nuts, cheese, fruit, a protein (sometimes), and a kickass dressing.

Is this a breakthrough? No. This is not new information to either me or you. But it’s easy to cut corners on a salad, and think it will turn out OK. In reality I think cutting corners sacrifices both flavor and interest. Therefore, it’s a wimpy salad! And when it comes to salads, there is nothing worse than a wimpy salad.

A few things I do during meal-planning is the most fun part: gathering recipe inspiration and ideas. Sometimes I google my favorite restaurant menus, or look at my salads-only Insalate Pinterest Board for ideas. It’s not a bad place to start. At the actual grocery store, the challenge begins. Can all ingredients be sourced? What is the most economical way to do this? Are nuts really that expensive?!? Finally, assembly. I do not make more than 2 prepped salads at a time. If it’s a Sunday night, I will make two salads: one for Monday and one for Tuesday. I usually make 4 salads a week, so I meal-prep them twice.

Here are some of my favorite salad hacks:

• Consider buying cheese wholesale. I am no stranger to Costco’s cheese section and I think they offer a great selection of cheeses that are great to store and use for later. My favorite cheeses to stock up on are Kerrygold Dubliner cheddar and goat cheese. Lots of variety here!

• Speaking of cheese, when I am on a salad kick, I usually stick with the same cheese for awhile and just use it in a variety of ways. For instance, I have goat cheese right now, so I have been using it in a few different salads this month. One is the delicious blackberry, arugula avocado salad, and another is this fantastic blueberry and apple walnut salad.

• I follow the same method with nuts. Right now I have pepitas and walnuts in the pantry. When I run out, perhaps I will get pecans or pistachios. I just keep mixing it up but I don’t necessarily have a huge inventory at a single given time.

• When I buy salad greens, I always buy organic. I also make sure that I put a dry paper towel (folded into a square) in the container with the greens. This helps them stay dry and prevents wilting.

• Salad dressing can be easily made at home. A few staples to have on hand include Dijon mustard - make sure you buy the best (Grey Poupon). If you’re not making your own dressing, splurge on your favorite bottle of dressing and have it on hand. I always like a twist on the classic Balsamic vinaigrette or something fruity. I am not a Caesar fan.

• For added protein, I know it is popular to use a rotisserie chicken and shred some chicken to throw in your salads for the week. Sometimes that yields too much, so I recently had the brain wave 💡to simply buy a marinated chicken breast at the deli/fresh market side of the store. So good!

Current Salad Recipes I Am Loving

• Fall Harvest Honeycrisp Apple and Kale Salad from Halfbaked Harvest

• Blackberry, Avocado and Arugula Salad from Crowded Kitchen

• Strawberry Spinach Salad from Garnish and Glaze

• Smoky Butternut Kale Salad from How Sweet Eats

• Any salad from the Terrain Menu (I am obsessed with the Arugula and Pear salad)

Are you a salad person? If so, what are your favorite salad recipes and hacks? I would love to hear your input in the comments! Next time I will talk about other lunch ideas!

Ciao, xo