Need a new winter salad?

We have two hearty ones. Brussels or lentils? Take your pick.

The recipes in this post were developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Crunchy Brussels Salad

Time: 15 minutes
Serves: 4

Raw brussels sprouts not for you? Use another winter salad green—try kale or any green cabbage. For a lighter texture, go with shredded romaine.

Meyer lemons are in season from November to March and are slightly sweeter and less acidic than regular lemons.

1 thin slice seeded whole-grain bread
2 Tbs. extra-virgin olive oil
2 Tbs. fresh Meyer or regular lemon juice
2 Tbs. mayonnaise
1 small clove garlic, finely minced
½ tsp. kosher salt
3 cups finely shredded Brussels sprouts
3 cups finely shredded kale
freshly ground black pepper, to taste

  1. Toast the bread until browned and crispy. Let cool, then break into small pieces.
  2. In a large bowl, whisk together the oil, lemon juice, mayonnaise, garlic, and salt.
  3. Toss the Brussels sprouts and kale with the dressing. Season with the pepper. Sprinkle with the breadcrumbs.

Per serving (1½ cups):

  • Calories: 160
  • Total fat: 12 g
  • Sat fat: 2 g
  • Carbs: 11 g
  • Fiber: 4 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 330 mg

Broccoli & Lentil Salad

Time: 20 minutes
Serves: 4

This salad tastes good warm or cold, but only dress the lentils when you’re ready to eat. If dressed ahead of time, the lentils will absorb the dressing and make the salad less flavorful.

1 Tbs. + 2 Tbs. extra-virgin olive oil
3 cups broccoli florets, halved
1 hard-boiled egg
1½ Tbs. whole-grain mustard
1 Tbs. red wine vinegar
1 tsp. Worcestershire sauce
¼ tsp. kosher salt
freshly ground black pepper, to taste
2 cups cooked salad lentils (black or French)

  1. In a large pan over medium-high heat, heat 1 Tbs. oil until shimmering. Sauté the broccoli until lightly browned on the cut side, 2–3 minutes. Turn the florets over and add 2 Tbs. water to the pan. Let the broccoli steam uncovered until bright green but still crisp, 1–2 minutes.
  2. Separate the egg white from the yolk. Mince the white and set aside. In a large bowl, mash the egg yolk with a fork. Whisk in the mustard, vinegar, Worcestershire sauce, salt, and the remaining 2 Tbs. oil. Season with the pepper.
  3. Toss the lentils in the dressing. Add the egg white and broccoli and toss again.

Per serving (1 cup):

  • Calories: 250
  • Total fat: 13 g
  • Sat fat: 2 g
  • Carbs: 24 g
  • Fiber: 9 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 12 g
  • Sodium: 280 mg
Photos: Kate Sherwood/CSPI.

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