'Tis the Season to Eat Salad
December 12 2016

Liz is a personal trainer and nutrition coach in Arizona, with her Masters in Obesity Prevention and Management from Arizona State University. She specializes in women's exercise and health. In addition to her one-on-one training, she offers downloadable guides on her website. Check her out her instagram page: @corebyliz #corebylizrecipes #corebyliz


Salads aren’t just for summer. They can be a great winter dish too, if you know what’s in season!  With the new Bentgo Salad, you can’t go wrong prepping these 3 winter salads for lunch on the go!

Winter Beet Salad

2 cups baby spinach
1 beet, roasted in olive oil, lemon juice, sea salt, and pepper
2 oz cranberry goat cheese
¼ c pecans
2 tbsp dried cranberries
2 tbsp balsamic vinaigrette

Instructions:

Fill the bottom of your Bentgo Salad with the baby spinach. Fill the larger compartment of the upper level of your Bentgo with roasted beets. Fill one of the smaller compartments with the pecans and dried cranberries, and the other with goat cheese Finally, fill the dressing container with balsamic vinaigrette.

Winter Rainbow Salad

2 cups baby spinach
½ c roasted beets
¼ c roasted carrots
½ c roasted broccoli
¼ c roasted Brussels sprouts
¼ c roasted zucchini
2 tbsp balsamic vinaigrette

Instructions:

Fill the bottom of your Bentgo Salad with the baby spinach. Fill the larger compartment of the upper level of your Bentgo with broccoli, zucchini, and Brussels sprouts. Fill one of the smaller compartments with the carrots, and the other with the beets. Finally, fill the dressing container with balsamic vinaigrette.


 

Power Quinoa Salad

2 cups baby spinach
½ cup cooked quinoa
¼ c dried cranberries or raisins
2 tbsp kimchi
5 sun gold cherry tomatoes
2 tbsp Bragg’s raspberry vinaigrette

Instructions: Fill the bottom of your Bentgo Salad with the baby spinach. Fill the larger compartment of the upper level of your Bentgo with kimchi. Fill one of the smaller compartments with the quinoa and dried cranberries, and the other with cherry tomatoes. Finally, fill the dressing container with raspberry vinaigrette.

For more gluten-free, corn-free, and plant-based recipes, check out The CORE by Liz Cookbook!

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